{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:44Z","timestamp":1790567804980,"version":"4.1.0"},"reference-count":45,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T00:00:00Z","timestamp":1789603200000},"content-version":"vor","delay-in-days":16,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100003395","name":"Shanghai Municipal Education Commission","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003395","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Carotenoids in milk are essential micronutrients, yet their stability remains a challenge during industrial processing. This study systematically evaluated the thermal and storage stability of lutein, zeaxanthin, and \u03b2\u2010carotene in grass\u2010fed and grain\u2010fed milk. The results demonstrated that grass\u2010fed milk tested in this study provided significantly superior protection for endogenous carotenoids during both pasteurization (65\u00b0C for 30 min) and accelerated storage (45\u00b0C) compared to grain\u2010fed milk. Zeaxanthin showed the highest rate of loss over time, whereas \u03b2\u2010carotene exhibited the highest stability. Evaluation of different milk processing technologies revealed that advanced methods, such as ceramic membrane filtration and direct steam injection, preserved carotenoid integrity more effectively than traditional high\u2010temperature treatment. The enhanced stability observed in the tested grass\u2010fed milk sample is hypothesized to be associated with its unique matrix composition, particularly the combined protective effects of high concentrations of lipid and protein, which may potentially form protective hydrophobic environments and barriers. These findings highlight the critical role of milk matrix composition in preserving fat\u2010soluble bioactive compounds during thermal processing and storage.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71496","type":"journal-article","created":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T09:04:35Z","timestamp":1789635875000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative Stability of Carotenoids in Grass\u2010Fed and Grain\u2010Fed Milk: Impact of Thermal Processing and the Protective Role of the Milk Matrix"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0504-3400","authenticated-orcid":false,"given":"Xinyue","family":"Xu","sequence":"first","affiliation":[{"name":"School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology University of Shanghai for Science and Technology  Shanghai 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