Milk fortified with chitooligosaccharide–gallic acid conjugate and its liposome: characterisation, storage stability, and in vitro digestibility

Abstract

SummaryThe effects of chitooligosaccharide–gallic acid conjugate (CGC) and its liposome (CGLP) at two levels (1.25 and 2.50%, w/v) on quality and shelf‐life of milk kept at 4 °C were studied. Microbial counts including total viable, pathogenic and spoilage bacteria were the lowest for CGC‐fortified milk, especially when 2.50% (w/v) was used (CGC‐2.50) than remaining samples (P < 0.05). Lower thiobarbituric acid reactive substances and peroxide values were obtained for CGC‐2.50 than other samples (P < 0.05). However, higher acidity values and decreased pH and lightness were noticed in the aforementioned sample (P < 0.05). Moreover, all fortified milk samples had higher bioactivities during in vitro digestion, in which CGC‐2.50 had the highest bioactivities (P < 0.05). Higher retention of unsaturated fatty acids content in CGC‐2.50 was obtained than other counterparts (P < 0.05). Therefore, CGC efficiently extended milk shelf‐life with high acceptability at 4 °C for a minimum of 6 days, whereas control had a shelf‐life of less than 4 days.