Lactoperoxidase system in the dairy industry: Challenges and opportunities

Emmanuelle Silva, Juliana Oliveira, Yhelda Silva, Stela Urbano, Danielle Sales, Edgar Moraes, Adriano Rangel and Katya Anaya
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Emmanuelle Silva: Department of Animal Science, Federal University of Rio Grande do Norte (UFRN), Macaíba, Rio Grande do Norte, Brazil
Juliana Oliveira: Department of Animal Science, Federal University of Campina Grande (UFCG), Patos, Paraíba, Brazil
Yhelda Silva: Department of Animal Science, Federal University of Rio Grande do Norte (UFRN), Macaíba, Rio Grande do Norte, Brazil
Stela Urbano: Department of Animal Science, Federal University of Rio Grande do Norte (UFRN), Macaíba, Rio Grande do Norte, Brazil
Danielle Sales: Department of Animal Science, Paulista State University of Júlio de Mesquita Filho (UNESP), Jaboticabal, São Paulo, Brazil
Edgar Moraes: Chemistry Institute, Federal University of Rio Grande do Norte (UFRN), Natal, Rio Grande do Norte, Brazil
Adriano Rangel: Department of Animal Science, Federal University of Rio Grande do Norte (UFRN), Macaíba, Rio Grande do Norte, Brazil
Katya Anaya: Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte (UFRN), Santa Cruz, Brazil

Czech Journal of Food Sciences, 2020, vol. 38, issue 6, 337-346

Abstract: The objective of this review was to search the literature for studies on the lactoperoxidase system (LPS) as milk natural preservation, action mechanisms, usage methods and perspectives for the dairy industry. A comprehensive literature review approach was conducted for collecting evidence in scientific publications. The biological properties of milk promote the development of microorganisms which compromise its quality, therefore demanding the use of techniques for preserving the milk matrix from its collection until processing. Within this context, LPS could represent an alternative to guarantee the safety of this food in are as where refrigeration is not possible; in addition, studies on applying this system in the dairy industry have been explored, as is the case in the test for verifying pasteurisation efficiency according to determining the lactoperoxidase enzyme activity. Natural antimicrobial properties of LPS make it a promising alternative for the industrial preservation and processing of milk, especially when considering the current quality standard demanded by the market. However, the potential of LPS as a biopreservative is still little technically and scientifically explored, which implies the need to develop new studies.

Keywords: antimicrobial system; conservation; enzyme; milk quality; raw milk (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:6:id:103-2020-cjfs

DOI: 10.17221/103/2020-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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