Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds

Evaluating the galactooligosaccharide stability in chocolate milk beverage submitted to ohmic heating

Among the emerging prebiotics, galactooligosaccharide (GOS) has a remarkable value with health-promoting properties confirmed by several studies. In addition, the application of ohmic heating has been gaining prominence in food processing, due to its various technological and nutritional benefits. This study focuses on the transformative potential of ohmic heating processing (OH, voltage values 30 and 60 V, frequencies 100, 300, and 500 Hz, respectively) in prebiotic chocolate milk beverage (3.0 %w/v galactooligosaccharide) processing. Chemical stability of GOS was assessed along all the ohmic conditions. In addition, microbiological analysis (predictive modeling), physical analysis (color and rheology), thermal load indicators assessment, bioactivity values, and volatile compound was performed. HPAEC-PAD analysis confirmed GOS stability and volatile compound evaluation supported OH's ability to preserve flavor-associated compounds. Besides, OH treatments demonstrated superior microbial reduction and decreased thermal load indicators as well as the assessment of the bioactivity. In conclusion, OH presented was able to preserve the GOS chemical stability on chocolate milk beverages processing with positive effects of the intrinsic quality parameters of the product.

Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating

Ohmic heating may improve bioactive compounds and processing, ensuring food safety of beverages, liquid and pasty food, or liquid with solid pieces. Due to those traits, this study conducted a comparison between ohmic heating technology and conventional heating (CH), with a focus on assessing the impact of both methods on functional compounds (such as angiotensin-converting enzyme inhibition, α-amylase and α-glucosidase inhibition, and antioxidant activity) in both fresh and thawed raw sheep milk, which had been frozen for up to 3 mo. Different ohmic heating conditions were applied and compared to CH (3.33-8.33 V/cm vs. CH [73°C/15 s]). A total of 18 peptides with some functional activities were identified by MALDI-TOF mass spectrometry analysis. Ohmic heating samples presented the highest activities related to health, followed by CH and raw milk samples; antioxidant activity range was from 0.11% to 0.71%, antihypertensive activity ranged from 0.20% to 0.72%, and antidiabetic activity ranged from 0.21% to 0.79%. Of 51 volatile compounds detected, some were degraded by freezing, storing, and heating the sheep milk. This study showed for the first time that ohmic heating processing improved sheep milk bioactive peptides and preserved volatile compounds.

Multimodal deep learning as a next challenge in nutrition research: tailoring fermented dairy products based on cytidine diphosphate-diacylglycerol synthase-mediated lipid metabolism

Deep learning is evolving in nutritional epidemiology to address challenges including precise nutrition and data-driven disease modeling. Fermented dairy products consumption as the implementation of specific dietary priority contributes to a lower risk of all-cause mortality, cardiovascular disease, and obesity. Various lipid types play different roles in cardiometabolic health and fermentation process changes the lipid profile in dairy products. Leveraging the power of multiple biological datasets can provide mechanistic insights into how proteins impact lipid pathways, and establish connections among fermentation-lipid biomarkers-protein. The recent leap of deep learning has been performed in food category recognition, agro-food freshness detection, and food flavor prediction and regulation. The proposed multimodal deep learning method includes four steps: (i) Forming data matrices based on data generated from different omics layers. (ii) Decomposing high-dimensional omics data according to self-attention mechanism. (iii) Constructing View Correlation Discovery Network to learn the cross-omics correlations and integrate different omics datasets. (iv) Depicting a biological network for lipid metabolism-centered quantitative multi-omics data analysis. Relying on the cytidine diphosphate-diacylglycerol synthase-mediated lipid metabolism regulates the glycerophospholipid composition of fermented dairy effectively. Innovative processing strategies including ohmic heating and pulsed electric field improve the sensory qualities and nutritional characteristics of the products.

Comparative study on the effect of inhibitory methods on the color and gelation properties of alkali induced heat-set konjac gel from Amorphophallus bulbifer

As a newly superior konjac variety, the Amorphophallus bulbifer (A. bulbifer) was easily browning during the alkali-induced process. In this study, five different inhibitory methods, such as citric-acid heat pretreatment (CAT), mixed with citric acid (CA), mixed with ascorbic acid (AA), mixed with L-cysteine (CYS), and mixed with potato starch (PS, containing TiO2), were separately used to inhibit the browning of alkali-induced heat-set A. bulbifer gel (ABG). The color and gelation properties were then investigated and compared. Results showed that the inhibitory methods had significant influences on the appearance, color, physicochemical properties, rheological properties, and microstructures of ABG. Among them, the CAT method not only significantly inhibited the browning of ABG (ΔE value dropped from 25.74 to 14.68) but also improved the water-holding capacity, moisture distribution, and thermal stability without damaging the textural properties of ABG. Moreover, SEM revealed that both CAT and adding PS methods could exhibit the more dense gel network structures of ABG than other methods. It was reasonable to conclude that ABG-CAT offered a superior method to prevent browning compared to the other methods based on the texture, microstructure, color, appearance, and thermal stability of the product.

Subcritical Water Extraction of Onosma mutabilis: Process Optimization and Chemical Profile of the Extracts

The aboveground and root parts of Onosma mutabilis were extracted using subcritical water and the process was optimized with response surface methodology. The composition of the extracts was determined by chromatographic methods and compared to that of conventional maceration of the plant. The optimum total phenolic contents for the aboveground part and the roots were 193.9 and 174.4 μg/g, respectively. These results were achieved at a subcritical water temperature of 150 °C, an extraction time of 180 min, and a water/plant ratio of 0.1, for both parts of the plant. Principal component analysis revealed that the roots contained mainly phenols, ketones, and diols, with the aboveground part mostly alkenes and pyrazines, whereas the extract from maceration contained mainly terpenes, esters, furans, and organic acids. The quantification of selected phenolic substances showed that subcritical water extraction compared favorably to maceration, especially with respect to pyrocatechol (1062 as compared to 10.2 μg/g) and epicatechin (1109 as compared to 23.4 μg/g). Furthermore, the roots of the plant contained twice as much of these two phenolics compared to the aboveground part. Subcritical water extraction of O. mutabilis is an environmentally friendly method that can extract selected phenolics at higher concentrations compared to maceration.

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production

Minas frescal cheese is extremely popular in Brazil, with high perishability and acceptability. Among emerging technologies, ultrasound stands out for its satisfactory results regarding microbiological safety and technological and sensory aspects. The combined mild temperature application, called thermosonication, can generate even more promising results. In this study, a high-intensity ultrasound system combined with thermal heating (TS, thermosonication) was applied for the treatment of raw milk to produce Minas Frescal cheese. US energy was delivered to raw milk samples using a probe operating at a 20 kHz of frequency and nominal power of 160, 400, and 640 W. The TS system was compared with conventional pasteurization (HTST, high-temperature short-time pasteurization) at 72 to 75 °C and 15 s. Soft cheeses were prepared with different samples: (a) raw milk (control), b)conventionally pasteurized milk (HTST), and c) TS treat milk in different nominal power (TS160, TS400, and TS640). The produced cheeses were evaluated for microbiological behavior, rheology, color parameters, and bioactive compounds. TS treatment in milk resulted in higher microbial inactivation and stability during storage, improved color parameters (higher lightness (L*), and whiteness index (WI). TS treatment also showed a higher generation of bioactive compounds (higher antioxidant, and inhibitory activities of α-amylase, α-glucosidase, and angiotensin-converting enzymes) than HTST. The impact of TS on rheological properties was similar to HTST, resulting in more brittle and less firm products than the cheese produced with raw milk. The positive effects were more prominent using a nominal power of 400 W (TS400). Therefore, TS proved to be a promising process for processing milk for Minas Frescal cheese production.

Ohmic Heating Extraction at Different Times, Temperatures, Voltages, and Frequencies: A New Energy-Saving Technique for Pineapple Core Valorization

Pineapple core is considered a processing by-product. This study proposed and evaluated an ohmic heating extraction-based valorization platform to obtain value-added bioactive compounds from pineapple core and studied the effects of four important processing parameters. In this sense, a Taguchi design (L16(4)4) was used to assess the effects of temperature (70, 80, 90, and 100 °C), time (15, 30, 45, and 60 min), voltage (110, 160, 210, and 260 V), and frequency (60, 340, 620, and 900 Hz) on heating rate, come-up time, energy consumption, system performance efficiency, total phenolic compounds (TPC), DPPH, and ABTS. Finally, a side-by-side comparison of optimized ohmic heating (OOH) and conventional extraction was performed, and chemical composition was compared by ultra-performance liquid chromatography equipped with photodiode array detection-mass (UPLC-DAD-ESI-MS-MS). According to the results, increasing temperatures enhanced system performance efficiency but negatively affected TPC and antioxidant values above 90 ℃. Similarly, prolonging the extraction (>30 min) decreased TPC. Further, increasing voltage (from 110 to 260 V) shortened the come-up time (from 35.75 to 5.16 min) and increased the heating rate (from 2.71 to 18.80 °C/min−1). The optimal conditions were 30 min of extraction at 80 °C, 160 V, and 900 Hz. Verification of the optimal conditions revealed that OOH yielded an extract with valuable bioactive compounds and saved 50% of the time and 80% of energy compared to the conventional treatment. The UPLC-DAD-ESI-MS-MS showed that there were similarities between the chemical profiles of the extracts obtained by conventional and OOH methods, while the concentration of major compounds varied depending on the extraction method. This information can help achieve sustainable development goals (SDGs) by maximizing the yield and minimizing energy and time consumption.

Ohmic heating application in food processing: recent achievements and perspectives

Food processing is an important operation in the food industry that converts fresh foods into final products with desirable characteristics for consumption and storage. Ohmic heating is an emerging technique for food processing that seems to be a suitable alternative to conventional heat treatment. Recently, there has been a lot of research into ohmic heating applications in processing various foods. This review highlights the findings of studies conducted in 2018–2022 on the impact of ohmic heating on the physical, chemical, and sensory properties of foodstuffs during processing. We found that this technology provides more reliable process control compared to the traditional technique, namely conventional heating. Although ohmic heating has a positive effect on the quality of foods, its efficiency is limited by certain food components, including acid and fat, that markedly affect the electrochemical attributes of foods. Therefore, to achieve optimal results, ohmic heating conditions should be set in accordance with the properties of food materials. There is a need for further in-depth studies on the performance of ohmic heating in food processing on a large, rather than a lab scale.

Positive effects of thermosonication in Jamun fruit dairy dessert processing

The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) were evaluated. Microbiological inactivation and stability, rheological parameters, physical properties, volatile and fatty acid profiles, and bioactive compounds were assessed. TS provided more significant microbial inactivation (1 log CFU mL-1) and higher microbial stability during storage (21 days) than HTST, with 3, 2, and 2.8 log CFU mL-1 lower counts for yeasts and molds, aerobic mesophilic bacteria, and lactic acid bacteria, respectively. In addition, TS-treated samples showed higher anti-hypertensive (>39%), antioxidant (>33%), and anti-diabetic (>27%) activities, a higher concentration of phenolic compounds (>22%), preservation of anthocyanins, and better digestibility due to the smaller fat droplet size (observed by confocal laser scanning microscopy). Furthermore, lower TS powers (200 W) improved the fatty acid (higher monounsaturated and polyunsaturated fatty acid contents, 52.78 and 132.24%) and volatile (higher number of terpenes, n = 5) profiles and decreased the atherogenic index. On the other hand, higher TS powers (600 W) maintained the rheological parameters of the control product and contributed more significantly to the functional properties of the products (antioxidant, anti-hypertensive, and anti-diabetic). In conclusion, TS proved to be efficient in treating Jamun fruit dairy dessert, opening space for new studies to define process parameters and expand TS application in other food matrices.

Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey

The impact of alkaline electro-activation (EA) on the protein solubility, foaming, and emulsifying characteristics of whey was investigated. EA caused protein aggregation and conjugation. At low electric current and holding time, proteins aggregation through disulfide bonds was observed, whereas increasing currents and holding times caused proteins to conjugate with sugars such as lactose, lactulose and galactose. The EA process improved the protein solubility at the pH range of 4.0-7.0. Compared to untreated whey, which produced micron-sized and unstable emulsions at pH 3, whey samples treated under 750 mA and 24-48 h holding time formed nano-sized and stable emulsions at this pH. Furthermore, although both untreated and EA-whey produced stable emulsions at pH 7, those emulsions prepared with EA-whey had smaller particle size and were more stable against droplet flocculation. EA-treated whey tended to generate foams with significantly higher overrun and stability. The present study demonstrated that EA can enhance the functionality of whey.

Inactivation of Escherichia coli O157:H7 in apple juice via induced electric field (IEF) and its bactericidal mechanism

Non-conventional heating technology based on electric fields can be utilized to process liquid foods. In this study, the induced electric field (IEF) was investigated to clarify its inactivation mechanism on E.coli. Staining results show that inactivation of E.coli by IEF can be attributed to the reversible destruction of the cell membrane, followed by the denaturation of intracellular enzymes, and finally the irreversible rupture of the cell membrane. The increased levels of extracellular proteins and nucleic acids were also observed. IEF treatment at 400 Hz and 800 V (or 53 V/cm) results in a reduction of 4.5 log CFU·mL^-1 in the number of E.coli. Storage life analysis shows that IEF treatment can improve the stability of apple juice and the content of bioactive components. Thus, IEF is a potential technique for liquid food processing.

Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity

This study aims to evaluate the effect of fermentation of fruit purees (seriguela, mangaba, mango, and acerola) with Lacticaseibacillus casei 01 and/or Lactobacillus acidophilus LA-05 on the profile and bioaccessibility of phenolics and antioxidant activity. The physicochemical parameters and sugar and organic acid contents were also measured for evaluating the fermentation system. Fruit purees were adequate substrates for the growth of probiotic cultures, presenting high viability in the product and after simulated gastrointestinal conditions (≥7 log CFU/g). The fermentation with probiotic cultures increased the lactic acid (8.45-15.44 mg/mL), acetic acid (0.05-1.05 mg/mL), and phenolic contents and bioaccessibility, while the pH values and glucose and fructose contents were decreased (p < 0.05). L. acidophilus was found in higher counts in seriguela puree (8.00 ± 0.03), resulting in a higher consumption of maltose, fructose, and glucose, increased phenolic compounds content and bioacessibility and higher antioxidant activity (p < 0.05). The co-cultivation of both probiotic strains showed promising results for mango, mangaba and seriguela purees, resulting in an increased content and bioaccessibility of phenolics and higher antioxidant activity (p < 0.05). Our findings demonstrate for the first time that the Brazilian Caatinga fruit-derived phenolics can be biotransformed by Lactobacillus and amended genera probiotics to bioaccesible phenolics with antioxidant activity. The knowledge obtained from this study will provide fundamental concepts of the use of synergistic probiotics for future fermentation of other fruit purees to increase the bioaccesibility and antioxidant activity of biotransformed phenolic compounds.

Supercritical carbon dioxide extraction of plant phytochemicals for biological and environmental applications - A review

Recently, supercritical fluid CO₂ extraction (SFE) has emerged as a promising and pervasive technology over conventional extraction techniques for various applications, especially for bioactive compounds extraction and environmental pollutants removal. In this context, temperature and pressure regulate the solvent density and thereby effects the yield, selectivity, and biological/therapeutic properties of the extracted components. However, the nature of plant matrices primarily determines the extraction mechanism based on either density or vapor pressure. The present review aims to cover the recent research and developments of SFE technique in the extraction of bioactive plant phytochemicals with high antioxidant, antibacterial, antimalarial, and anti-inflammatory activities, influencing parameters, process conditions, the investigations for improving the yield and selectivity. In another portion of this review focuses on the ecotoxicology and toxic metal recovery applications. Nonpolar properties of Sc-CO₂ create strong solvent strength via distinct intermolecular interaction forces with micro-pollutants and toxic metal complexes. This results in efficient removal of these contaminants and makes SFE technology as a superior alternative for conventional solvent-based treatment methods. Moreover, a compelling assessment on the therapeutic, functional, and solvent properties of SFE is rarely focused, and hence this review would add significant value to the SFE based research studies. Furthermore, we mention the limitations and potential of future perspectives related to SFE applications.

Evaluation of concentration process of bovine, goat and buffalo whey proteins by ultrafiltration

In this research, the protein concentration, the permeate flux, and the predominant fouling mechanisms were investigated during ultrafiltration of different whey samples. The research was carried out at different values of transmembrane pressure and temperature using an experimental design, and a protein concentration of approximately 37 g L-1 was obtained for the bovine whey powder solution, at 60 kPa and 40 °C. The maximum flux observed was 8.9 and 7.9 kg m-2 h-1, respectively, for the bovine whey powder solution and bovine whey, at 50 kPa and 30 °C. Although goat and buffalo whey presented lower permeate flux, probably due to high solutes and calcium contents, protein concentrates of around 40 g L-1 were obtained using the ultrafiltration process. This demonstrates the potential of ultrafiltration to obtain non-bovine protein concentrates. The best fit, verified by Ho and Zydney model, suggests that the fouling for all analyzed whey occurs due to pore blocking and subsequent deposit on the membrane surface.

Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance

The survival kinetics of Listeria monocytogenes (9 log CFU/mL) as a post-fermentation contaminant in probiotic fermented milk (Lactobacillus acidophilus La-5, 8-9 log CFU/mL) processed with milk subjected to ohmic heating (0, 4, 6, and 8 V/cm; CONV, OH₄, OH₆, OH₈, 90-95 °C/5 min) was investigated using Weibull predictive model. Additionally, the presence of bioactive compounds (antioxidant activity, inhibition of the enzymes α-glucosidase, α-amylase, and angiotensin-converting) and sensory analysis (consumer test) of probiotic fermented milks were evaluated. Overall, OH provided a decrease in the viability of Listeria monocytogenes, suitable Lactobacillus acidophilus counts, and satisfactory results in the gastrointestinal tract survival. The Weibull model presented an excellent fit to the data of all conditions. Furthermore, lower δ values (217-298 against 665 h, CONV), and increased R² values (0.99 against 0.98, CONV) were obtained for the OH-treated samples, emphasizing the best performance of OH data. In addition, OH improved the generation of bioactive compounds as well as the sensory acceptance. Indeed, considering functional and safety purposes, OH presented as an interesting technology to be used in milk for manufacturing probiotic fermented milk.

Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020

Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers.

Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages

The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater α-amylase, α-glucosidase, and ACE inhibitory activity than the pasteurized product, similar to the untreated beverage. No significant differences were observed in the volatile organic compounds and fatty acids levels. Lower temperatures (65 °C) and longer process times (60 s) resulted in higher retention of bioactive compounds. MH can be an alternative to conventional pasteurization for OJMB processing.

Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)

This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2, 4, 6, 8, or 10 V cm^-1, 72-75 °C/15 s) on the sensory profiling of dulce de leche (DL) evaluated using preferred attribute elicitation (PAE) and temporal Check-all-that-apply (TCATA) methodologies. In addition a consumer test was also performed. OH-DL samples presented increased scores for all the sensory attributes evaluated. Low or intermediate strength electric fields contributed to increase bitter taste and decrease DL aroma and sweet taste of the products, without impact on the overall liking. When high strength electric fields were applied, higher brightness, fluidity and DL flavor scores were observed, as well as, lower intensities in consistency and sandiness scores, resulting in increased acceptance by consumers. From TCATA data, it could be observed that the perception of all sensory attributes increased as well as increased the strength of the electric fields. Overall, the adoption of electric fields with higher strength in ohmic heating during DL processing is advised, since they improved the intensity and perception of desirable intrinsic DL sensory attributes as well as improved DL overall liking.

Effects of induced electric field (IEF) on the reduction of Saccharomyces cerevisiae and quality of fresh apple juice

The non-conventional technologies about continuous sterilization of liquid food were focused on recently, which is benefits for industrialization. In this study, the machine with an induced electric field was used to sterilize S. cerevisiae in apple juice and the juice quality also was researched. The optimal condition is 800 V, 400 Hz, 5 rpm and 2 mm. Furthermore, the sterilization of the IEF was attributed to non-thermal and thermal effects. The IEF treatment group has a reduction of about 4.6 logs (CFU/mL) in S. cerevisiae at 400 Hz, 800 V, and 2 mm, while the non-thermal group is nearly 2 logs (CFU/mL). The improvement of conductivity and the reduction of pH value imply that IEF might destroy the cell structure. Meanwhile, polyphenol compounds and amino acids in the IEF group were protected well than other groups. Generally, IEF is a potential technology for industrial sterilization of liquid beverages.

Advantages of microfiltration processing of goat whey orange juice beverage

The objective of this study was to evaluate the microbiological, physicochemical and functional quality of an innovative goat whey orange juice beverage (GOB) processed by microfiltration. The microfiltration (0.2 µm) of the GOBs had a variation on the feed temperature (20, 30, 40, 50 °C) and were compared to the conventional heat treatment LTLT (63 °C/30 min). Microbiological (aerobic mesophilic bacteria, mold and yeast and lactic bacteria), physicochemical (pH, color, rheology and volatile compounds) bioactive compounds (acid ascorbic, total phenolics) and functional activity (DPPH, ACE, α-amilase and α-glucosidase) analysis were performed. The GOB processed by microfiltration using at least 30 °C presented adequate microbial counts (less than 4, 3 and 4 log CFU/mL, for AMB, molds and yeasts and LAB, respectively). In general, the pH, color parameters, volatile and bioactive compounds were not influenced by microfiltration temperature, but presented a difference from the LTLT processing. The rheological parameters were influenced by MF temperature and the utilization of temperatures of 20° and 30 °C maintained the consistency similar to the LTLT sample, preserving the compounds responsible for the texture. Therefore, it is suggested a processing of GOB by microfiltration using mild temperatures (between 30° and 40 °C) to preserve consistency and also obtain a desirable microbial quality, beyond the preservation of many functional properties and volatile compounds.