Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects

Milk is a highly consumed product worldwide due to its high nutrient content. Novel innovative methods are constantly researched to improve the nutritional qualities of foods including milk. High or Ultra high pressure homogenization ((U)HPH, depending on the maximal pressure) is a novel technology that can possibly provide microbial inactivation in addition to numerous physicochemical changes in the product. The aim of this project was to evaluate the direct and indirect effect of (ultra) high homogenization pressures on nutritional qualities of milk exposed to fluorescent light during shelf life, conditions encountered in retail stores. A better fundamental understanding of the outcomes of novel processing technologies such as (U)HPH on quality parameters such as vitamin content and antioxidant properties can promote further development and acceptance of those technologies by the industry and by the consumers.