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Bradley JJ, Martinez VA, Arlt J, Royer JR, Poon WCK. Sizing multimodal suspensions with differential dynamic microscopy. SOFT MATTER 2023; 19:8179-8192. [PMID: 37850499 PMCID: PMC10619199 DOI: 10.1039/d3sm00593c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Accepted: 10/10/2023] [Indexed: 10/19/2023]
Abstract
Differential dynamic microscopy (DDM) can be used to extract the mean particle size from videos of suspensions. However, many suspensions have multimodal particle size distributions, for which a single 'mean' is not a sufficient description. After clarifying how different particle sizes contribute to the signal in DDM, we show that standard DDM analysis can extract the mean sizes of two populations in a bimodal suspension given prior knowledge of the sample's bimodality. Further, the use of the CONTIN algorithm obviates the need for such prior knowledge. Finally, we show that by selectively analysing portions of the DDM images, we can size a trimodal suspension where the large particles would otherwise dominate the signal, again without prior knowledge of the trimodality.
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Affiliation(s)
- Joe J Bradley
- School of Physics & Astronomy, The University of Edinburgh, Peter Guthrie Tait Road, Edinburgh EH9 3FD, UK.
| | - Vincent A Martinez
- School of Physics & Astronomy, The University of Edinburgh, Peter Guthrie Tait Road, Edinburgh EH9 3FD, UK.
| | - Jochen Arlt
- School of Physics & Astronomy, The University of Edinburgh, Peter Guthrie Tait Road, Edinburgh EH9 3FD, UK.
| | - John R Royer
- School of Physics & Astronomy, The University of Edinburgh, Peter Guthrie Tait Road, Edinburgh EH9 3FD, UK.
| | - Wilson C K Poon
- School of Physics & Astronomy, The University of Edinburgh, Peter Guthrie Tait Road, Edinburgh EH9 3FD, UK.
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2
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Shkirin AV, Astashev ME, Ignatenko DN, Suyazov NV, Chirikov SN, Kirsanov VV, Pavkin DY, Lobachevsky YP, Gudkov SV. A Monoblock Light-Scattering Milk Fat Percentage and Somatic Cell Count Sensor for Use in Milking Systems. SENSORS (BASEL, SWITZERLAND) 2023; 23:8618. [PMID: 37896711 PMCID: PMC10610821 DOI: 10.3390/s23208618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023]
Abstract
A monoblock light-scattering sensor, which is capable of measuring the fat content of milk and indicating the excess by which the somatic cell count (SCC) is over the permissible level, has been developed for installation in dairy systems. In order for the sensor to perform measurements when the milking machine is working in the "milk plug" mode, a flow-through unit is designed in the form of a pipe with a lateral cylindrical branch, in which milk accumulates so as to eliminate large bubbles and achieve continuity of the milk flow. The operation of the sensor is based on the registration of the angular intensity distribution of light scattered in the transparent cylindrical segment of the tube branch. A semiconductor laser with a wavelength of 650 nm is used as a light source for determining scattering in milk. The angular distribution of the scattered light intensity (scattering indicatrix) is recorded using an axial photodiode array. The fat content is determined by the average slope of the measured scattering indicatrix in the range of scattering angles 72-162°. The SCC level is estimated from the relative deviation of the forward scatter intensity normalized to the backscatter intensity with respect to uninfected milk. The sensor has been tested on a Yolochka-type milking machine.
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Affiliation(s)
- Alexey V. Shkirin
- Prokhorov General Physics Institute of the Russian Academy of Sciences, Vavilova st. 38, Moscow 119991, Russia; (M.E.A.); (D.N.I.); (N.V.S.); (S.V.G.)
- Laser Physics Department, National Research Nuclear University MEPhI, Kashirskoe sh. 31, Moscow 115409, Russia;
| | - Maxim E. Astashev
- Prokhorov General Physics Institute of the Russian Academy of Sciences, Vavilova st. 38, Moscow 119991, Russia; (M.E.A.); (D.N.I.); (N.V.S.); (S.V.G.)
| | - Dmitry N. Ignatenko
- Prokhorov General Physics Institute of the Russian Academy of Sciences, Vavilova st. 38, Moscow 119991, Russia; (M.E.A.); (D.N.I.); (N.V.S.); (S.V.G.)
| | - Nikolai V. Suyazov
- Prokhorov General Physics Institute of the Russian Academy of Sciences, Vavilova st. 38, Moscow 119991, Russia; (M.E.A.); (D.N.I.); (N.V.S.); (S.V.G.)
| | - Sergey N. Chirikov
- Laser Physics Department, National Research Nuclear University MEPhI, Kashirskoe sh. 31, Moscow 115409, Russia;
| | - Vladimir V. Kirsanov
- Federal State Budgetary Scientific Institution “Federal Scientific Agroengineering Center VIM”, 1st Institutsky Proezd 5, Moscow 109428, Russia; (V.V.K.); (D.Y.P.); (Y.P.L.)
| | - Dmitriy Y. Pavkin
- Federal State Budgetary Scientific Institution “Federal Scientific Agroengineering Center VIM”, 1st Institutsky Proezd 5, Moscow 109428, Russia; (V.V.K.); (D.Y.P.); (Y.P.L.)
| | - Yakov P. Lobachevsky
- Federal State Budgetary Scientific Institution “Federal Scientific Agroengineering Center VIM”, 1st Institutsky Proezd 5, Moscow 109428, Russia; (V.V.K.); (D.Y.P.); (Y.P.L.)
| | - Sergey V. Gudkov
- Prokhorov General Physics Institute of the Russian Academy of Sciences, Vavilova st. 38, Moscow 119991, Russia; (M.E.A.); (D.N.I.); (N.V.S.); (S.V.G.)
- Federal State Budgetary Scientific Institution “Federal Scientific Agroengineering Center VIM”, 1st Institutsky Proezd 5, Moscow 109428, Russia; (V.V.K.); (D.Y.P.); (Y.P.L.)
- Institute of Biology and Biomedicine, Lobachevsky State University of Nizhny Novgorod, Gagarin av. 23, Nizhny Novgorod 603105, Russia
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3
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Ho TM, Bhandari BR, Bansal N. Effect of shearing-induced lipolysis on foaming properties of milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37016733 DOI: 10.1002/jsfa.12604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 03/10/2023] [Accepted: 04/05/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND The attraction of cappuccino-style beverages is attributed to the foam layer, as it greatly improves the texture, appearance, and taste of these products. Typical milk has a low concentration of free fatty acids (FFAs), but their concentration can increase due to lipolysis during processing and storage, which is detrimental to the foamability and foam stability of milk. There are contradictory results in reported studies concerning the effects of FFAs on the foaming properties of milk due to differences in milk sources, methods inducing lipolysis, and methods of creating foam. In this study, the foaming properties and foam structure of milk samples whose lipolysis was induced by ultra-turraxing, homogenisation, and microfluidisation (1.5-3.5 μ-equiv. mL-1 FFAs) were investigated. RESULTS Compared with others, microfluidised milk samples had the smallest particle size, lowest absolute zeta potential, and highest surface tension; thus exhibited high foamability and foam stability, and very small and homogeneous air bubbles in foam structure. For all shearing methods, increasing FFA content from 1.5 to 3.5 μ-equiv. mL-1 markedly decreased the surface tension, foamability, and foam stability of milk samples. The FFA level that led to undesirable foam structure was 1.5 μ-equiv. mL-1 for ultra-turraxed milk samples and 2.5 μ-equiv. mL-1 for homogenised and microfluidised ones. CONCLUSION Shearing-induced lipolysis greatly affected the physical properties of milk samples and subsequently their foaming properties and foam structure. At the same FFA level, lipolysis induced by microfluidisation was much less detrimental to the foaming properties of milk than lipolysis induced by ultra-turraxing and homogenisation. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Thao M Ho
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Bhesh R Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
- ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
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4
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Krebs L, Pouliot Y, Doyen A, Venema K, Brisson G. Effect of reverse osmosis and ultra-high-pressure homogenization on the composition and microstructure of sweet buttermilk. J Dairy Sci 2023; 106:1596-1610. [PMID: 36586799 DOI: 10.3168/jds.2022-22483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 09/21/2022] [Indexed: 12/31/2022]
Abstract
Buttermilk (BM), the by-product of butter making, is similar to skim milk (SM) composition. However, it is currently undervalued in dairy processing because it is responsible for texture defects (e.g., crumbliness, decreased firmness) in cheese and yogurt. One possible way of improving the incorporation of BM into dairy products is by the use of technological pretreatments such as membrane filtration and homogenization. The study aimed at characterizing the effect of preconcentration by reverse osmosis (RO) and single-pass ultra-high-pressure homogenization (UHPH) on the composition and microstructure of sweet BM to modify its techno-functional properties (e.g., protein gel formation, syneresis, firmness). The BM and RO BM were treated at 0, 15, 150, and 300 MPa. Pressure-treated and control BM and RO BM were ultracentrifuged to fractionate them into the following 3 fractions: a supernatant soluble fraction (top layer), a colloidal fraction consisting of a cloudy layer (middle layer), and a high-density pellet (bottom layer). Compositional changes in the soluble fraction [lipid, phospholipid (PL), protein, and salt], as well as its protein profile by PAGE analysis, were determined. Modifications in particle size distribution upon UHPH were monitored by laser diffraction in the presence and absence of sodium citrate to dissociate the casein (CN) micelles. Microstructural changes in pressure-treated and non-pressure-treated BM and RO BM particles were monitored by confocal laser scanning microscopy. Particle size analysis showed that UHPH treatment significantly decreased the size of the milk fat globule membrane fragments in BM and RO BM. Also, pressure treatment at 300 MPa led to a significant increase in the recovery of total lipids, CN, calcium, and phosphate in the BM soluble fraction (top layer) following ultracentrifugation. However, PL were primarily concentrated in the pellet cloud (middle layer), located above the pellet in BM concentrated by RO. In contrast, PL were evenly distributed between soluble and colloidal phases of BM. This study provides insight into the modifications of sweet BM constituents induced by RO and UHPH from a compositional and structural perspective.
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Affiliation(s)
- L Krebs
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada
| | - Y Pouliot
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada
| | - A Doyen
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada
| | - K Venema
- Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University-Venlo, 5928 SZ, the Netherlands
| | - G Brisson
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Quebec, G1V 0A6, Canada.
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5
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Muñoz M, Fernández D, Fresno JM, Delgado D. Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels. J Dairy Sci 2023; 106:2314-2325. [PMID: 36823011 DOI: 10.3168/jds.2022-21879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 11/12/2022] [Indexed: 02/23/2023]
Abstract
The effects of high hydrostatic pressure on the constituents and coagulation ability and their effect on cheese production of sheep milk have not been studied in detail. The objective of this work was to evaluate the effect of high hydrostatic pressure processing on the coagulation kinetics and physicochemical properties of sheep milk and to explore how such treatment could improve the cheesemaking process. Five batches of milk were tested: 1 untreated control batch and 4 batches each subjected to a different pressure (150, 300, 450, or 600 MPa) for 5 min at 10°C. As treatment pressure increased, values of electrical conductivity and oxidation-reduction potential were found to decrease. However, no significant reduction in pH was recorded. Treatment pressures >300 MPa produced milk with lower lightness (luminosity) and a more yellow and green hue. Pressures >150 MPa resulted in micellar fragmentation, as well as significant increases in particle size, viscosity, and water-holding capacity as a consequence of the denaturing of soluble proteins. High-pressure treatments increased the solubility of colloidal calcium phosphate, leading to a considerable increase in the concentration of minerals in the serum phase. The highest concentrations of calcium and phosphorus in the rennet whey of milk were reached at 300 MPa. Curd coagulation time was reduced by 28% at pressures >300 MPa, and an increase in the curd firming rate was observed. As treatment pressure increased to 450 MPa, the firmness, elasticity, and the percentage creep recovery of gels increased, whereas values of compliance and fracture strain were reduced. Thus, we can conclude that 300 MPa is the optimum treatment pressure for milk intended for cheesemaking by enzymatic coagulation. This pressure produced milk with optimal coagulation kinetics and water-holding properties with the least loss of fat and protein to the whey.
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Affiliation(s)
- M Muñoz
- Estación Tecnológica de la Leche, ITACYL, Junta de Castilla y León, Palencia, Spain 34071.
| | - D Fernández
- Department of Food Hygiene and Technology, León University, León, Spain 24071
| | - J M Fresno
- Department of Food Hygiene and Technology, León University, León, Spain 24071
| | - D Delgado
- Estación Tecnológica de la Leche, ITACYL, Junta de Castilla y León, Palencia, Spain 34071
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Moisés SG, Guamis B, Roig-Sagués AX, Codina-Torrella I, Hernández-Herrero MM. Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth. Foods 2022; 11:foods11243969. [PMID: 36553713 PMCID: PMC9777534 DOI: 10.3390/foods11243969] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 12/14/2022] Open
Abstract
The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (Ti) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations were tested, selecting the formula with the best organoleptic and nutritional characteristics and the lowest cost, containing 45% monkfish heads and rock fish in the same proportion. The microbiological shelf-life of fish broth during cold storage at 4 and 8 °C was extended by a minimum of 20 days by applying UHPH treatments at inlet temperatures (Ti) between 45 and 65 °C. Fish broth UHPH-treated at Ti = 75 °C was microbiologically sterile during storage at 4 °C, 8 °C, and room temperature. Fish broth UHPH-treated was physically stable, significantly reducing the particle size. Color showed higher luminosity and lower yellowness as the inlet temperature increased. In fish broth UHPH-treated at Ti = 75 °C, selected for its microbiological stability, no differences were observed in the nutritional composition, antioxidant activity, and sensorial perception compared to untreated fish broth. Hence, UHPH treatments showed to be an alternative to preserving fish broth with an improved microbiological shelf-life and good sensorial characteristics.
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Affiliation(s)
- Sonia Genuina Moisés
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Buenaventura Guamis
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Artur Xavier Roig-Sagués
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Idoia Codina-Torrella
- Departament d’Enginyeria Agroalimentària i Biotecnologia, Edifici D4C, Esteve Terradas, 8, 08860 Castelldefels, Spain
| | - Maria Manuela Hernández-Herrero
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
- Correspondence:
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7
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Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage. Foods 2022; 11:foods11182837. [PMID: 36140965 PMCID: PMC9498420 DOI: 10.3390/foods11182837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/01/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022] Open
Abstract
High hydrostatic pressure (HHP, 600 MPa/15 min), pasteurization (72 °C/15 s) and pasteurization-HHP (72 °C/15 s + 600 MPa/15 min) processing of milk were comparatively evaluated by examining their effects on microorganisms and quality during 30 days of storage at 4 °C. The counts of total aerobic bacteria in HHP-treated milk were less than 2.22 lgCFU/mL during storage, while they exceeded 5.00 lgCFU/mL in other treated milk. Although HHP changed the color, it had more advantages in maintaining the nutrient (fat, calcium and β-lactoglobulin) properties of milk during storage. Moreover, the viscosity and particle size of HHP-treated milk were more similar to the untreated milk during storage. However, consumer habits towards heat-treated milk have led to poor acceptance of HHP-treated milk, resulting in a low sensory score. In sum, compared with pasteurization- and pasteurization-HHP-treated milk, HHP-treated milk showed longer shelf life and better nutritional quality, but lower sensory acceptance.
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8
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Kiełczewska K, Brożek O, Rudkowska P, Garczewska‐Murzyn A, Smoczyński M. The effects of full‐stream and partial high‐pressure homogenisation on the properties of milk emulsion. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Katarzyna Kiełczewska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| | - Oskar Brożek
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| | - Paulina Rudkowska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| | - Anna Garczewska‐Murzyn
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
| | - Michał Smoczyński
- Department of Dairy Science and Quality Management, Faculty of Food Sciences University of Warmia and Mazury in Olsztyn Oczapowskiego 7 10‐719 Olsztyn Poland
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9
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The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04075-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Levy R, Okun Z, Shpigelman A. Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102909] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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He J, Sirendalai, Chen Q, Yi L, Ming L, Ji R. Proteomics and microstructure profiling of Bactrian camel milk protein after homogenization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing. PHOTONICS 2021. [DOI: 10.3390/photonics8110498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk and milk products. Nonthermal technologies have been used as an alternative to traditional thermal processing technology and have the ability to provide safe and healthy dairy products without affecting their nutritional composition and organoleptic properties. Other than nonthermal technologies, infrared spectroscopy is a nondestructive technique and may also be used for predicting the shelf life and microbial loads in milk. This review explains the role of pascalization or nonthermal techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, and infrared spectroscopy in milk processing and preservation.
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13
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Boukria O, Wang J, Safarov J, Gharsallaoui A, Leriche F, El Hadrami EM, Aït‐Kaddour A. Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15839] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory Sciences and Techniques Faculty Sidi Mohamed Ben Abedallah University Fès Morocco
| | - Jian Wang
- CNRS LAGEPP UMR 5007 University of LyonUniversité Claude Bernard Lyon 1 Villeurbanne France
| | - Jasur Safarov
- Machine Building Faculty Tashkent State Technical University Tashkent Uzbekistan
| | - Adem Gharsallaoui
- CNRS LAGEPP UMR 5007 University of LyonUniversité Claude Bernard Lyon 1 Villeurbanne France
| | | | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory Sciences and Techniques Faculty Sidi Mohamed Ben Abedallah University Fès Morocco
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Krebs L, Bérubé A, Iung J, Marciniak A, Turgeon SL, Brisson G. Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt. Foods 2021; 10:foods10081757. [PMID: 34441534 PMCID: PMC8392456 DOI: 10.3390/foods10081757] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UHPH) on the techno-functional properties of BM in set and stirred yogurts. BM and skimmed milk (SM) were pretreated by conventional homogenization (15 MPa), high-pressure homogenization (HPH) (150 MPa), and UHPH (300 MPa) prior to yogurt production. Polyacrylamide gel electrophoresis (PAGE) analysis showed that UHPH promoted the formation of large covalently linked aggregates in BM. A more particulate gel microstructure was observed for set SM, while BM gels were finer and more homogeneous. These differences affected the water holding capacity (WHC), which was higher for BM, while a decrease in WHC was observed for SM yogurts with an increase in homogenization pressure. In stirred yogurts, the apparent viscosity was significantly higher for SM, and the pretreatment of BM with UHPH further reduced its viscosity. Overall, our results showed that UHPH could be used for modulating BM and SM yogurt texture properties. The use of UHPH on BM has great potential for lower-viscosity dairy applications (e.g., ready-to-drink yogurts) to deliver its health-promoting properties.
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Affiliation(s)
- Louise Krebs
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
- Faculty of Health, Medicine and Life Sciences, Maastricht University, 6211 LK Maastricht, The Netherlands
| | - Amélie Bérubé
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Jean Iung
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Alice Marciniak
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Sylvie L. Turgeon
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Guillaume Brisson
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
- Correspondence:
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Abbas Syed Q, Hassan A, Sharif S, Ishaq A, Saeed F, Afzaal M, Hussain M, Anjum FM. Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1937209] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Qamar Abbas Syed
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
| | - Ali Hassan
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
| | - Saba Sharif
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
| | - Anum Ishaq
- Department of Allied Health Sciences, Superior College (University Campus), Lahore, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
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16
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The Effect of High-Pressure Treatment and Skimming on Caprine Milk Proteins. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11135982] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background: Proteins are susceptible to HP-treatment and there is a need to determine the applicability of HP-treatment in dairy production. The aim of this study was to determine the effect of HP-treatment at 200–500 MPa (tconst. = 10 min; Tconst. = 20 °C) and skimming of HP-treated milk on the content of nitrogen compounds and protein composition of caprine milk. Methods: The content of nitrogen (total, non-casein, non-protein) was determined using the Kjeldahl method. Casein fractions and whey proteins were separated using SDS-PAGE electrophoresis. Color parameters were measured in the CIELAB color space. Results: HP-treatment decreased (p < 0.05) the content of non-casein nitrogen and soluble whey proteins. Skimming decreased the content of nitrogen compounds, and the noted decrease was more pronounced in HP-treated milk. Pressure and skimming had no influence on the proportions of α-, β-, κ-casein, β-lactoglobulin and α-lactalbumin. Total color difference (ΔE) increased with a rise in pressure, particularly in skim milk. Conclusion: HP-treatment led to a loss of protein solubility at pH 4.6 in caprine milk. In HP-treated milk, skimming did not induce changes in protein composition, despite a decrease in the content of nitrogen compounds after the separation of the cream layer. Higher values of ΔE in skim milk than in whole milk point to changes in colloidal phase components.
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17
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Effect of Cryoconcentration Assisted by Centrifugation-Filtration on Bioactive Compounds and Microbiological Quality of Aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) and Calafate (Berberis microphylla G. Forst) Extracts Pretreated with High-Pressure Homogenization. Processes (Basel) 2021. [DOI: 10.3390/pr9040692] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to evaluate the effect of cryoconcentration assisted by centrifugation-filtration on the bioactive compounds and the microbiological quality of aqueous maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla G. Forst) extracts pretreated with high-pressure homogenization (HPH). Aqueous extracts were prepared from fresh fruits which were treated with HPH (predefined pressure and number of passes). The best pretreatment was determined by aerobic mesophilic, fungal, and yeast counts. Treated extracts were frozen at −30 °C in special tubes and centrifuged at 4000 rpm for 10 min to obtain the cryoconcentrated product. The optimal pretreatment conditions for HPH were 200 MPa and one pass in which the extracts exhibited no microorganism counts. Cryoconcentration by freezing and subsequent centrifugation-filtration in a single cycle showed high process efficiency (>95%) in both soluble solids and bioactive compounds (total polyphenols and anthocyanins) and antioxidant capacity of the fresh fruits and extracts. The HPH treatment and subsequent cryoconcentration assisted by centrifugation-filtration is an efficient technology to obtain concentrates with good microbiological quality and a high content of bioactive compounds.
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18
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Khubber S, Chaturvedi K, Thakur N, Sharma N, Yadav SK. Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106240] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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Janahar JJ, Marciniak A, Balasubramaniam VM, Jimenez-Flores R, Ting E. Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes. J Dairy Sci 2020; 104:1531-1547. [PMID: 33309347 DOI: 10.3168/jds.2020-19081] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 10/09/2020] [Indexed: 01/23/2023]
Abstract
The effects of pressure, temperature, shear, and their interactions on selected quality attributes and stability of milk during ultra-shear technology (UST) were investigated. The UST experiments include pressure (400 MPa) treatment of the milk sample preconditioned at 2 different initial temperatures (25°C and 15°C) and subsequently depressurizing it via a shear valve at 2 flow rates (low: 0.15-0.36 g/s; high: 1.11-1.22 g/s). Raw milk, high-pressure processed (HPP; 400 MPa, ~40°C for 0 and 3 min) and thermal treated (72°C for 15 s) milk samples served as the controls. The effect of different process parameters on milk quality attributes were evaluated using particle size, zeta potential, viscosity, pH, creaming, lipase activity, and protein profile. The HPP treatment did not cause apparent particle size reduction but increased the sample viscosity up to 3.08 mPa·s compared with 2.68 mPa·s for raw milk. Moreover, it produced varied effects on creaming and lipase activity depending on hold time. Thermal treatment induced slight reduction in particle size and creaming as compared with raw milk. The UST treatment at 35°C reduced the effective diameter of sample particles from 3,511.76 nm (raw milk) to 291.45 nm. This treatment also showed minimum relative lipase activity (29.93%) and kept milk stable by preventing creaming. The differential effects of pressure, shear, temperature, and their interactions were evident, which would be useful information for equipment developers and food processors interested in developing improved food processes for dairy beverages.
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Affiliation(s)
- Jerish Joyner Janahar
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Alice Marciniak
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - V M Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, Columbus 43210; Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus 43210.
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Edmund Ting
- Pressure BioSciences Inc., South Easton, MA 02375
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20
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Sert D, Mercan E. Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104825] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Manzocchi E, Guggenbühl B, Kreuzer M, Giller K. Effects of the substitution of soybean meal by spirulina in a hay-based diet for dairy cows on milk composition and sensory perception. J Dairy Sci 2020; 103:11349-11362. [PMID: 33041025 DOI: 10.3168/jds.2020-18602] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 07/27/2020] [Indexed: 11/19/2022]
Abstract
The demand for protein sources alternative to soybean meal for supplementing forages low in metabolizable protein is large. The suitability of spirulina (Arthrospira platensis), a fast growing and resource-efficient blue-green microalga, as a source of metabolizable protein for dairy cows is known, but its effects on milk antioxidants and sensory properties were never investigated. Twelve cows were allocated to 2 groups and fed hay-based diets complemented with sugar beet pulp and wheat flakes in individual feeding troughs. The N content per kilogram of DM was equivalent between the 2 diets. Diet of 1 group was supplemented with 5% spirulina; the second group was supplemented with 6% soybean meal (control). After an adaptation period of 15 d, data were collected, and feed, milk, blood, and rumen fluid were sampled. Feeds were analyzed for proximate contents, and blood plasma was analyzed for total antioxidant capacity and antioxidant contents (tocopherol, phenols). Milk samples were analyzed for fatty acid profile, coagulation properties, color, and contents of fat, protein, lactose, total phenols, lipophilic vitamins, and provitamins (e.g., β-carotene). Triangle tests were performed by a trained sensory panel on 6 homogenized and pasteurized bulk milk samples per treatment. The substitution of soybean meal by spirulina in the diet did not affect feed intake, milk yield, milk fat, protein, or lactose contents compared with the control group. However, the milk from the spirulina-fed cows had a higher content of β-carotene (0.207 vs. 0.135 μg/mL) and was more yellow (b* index: 14.9 vs. 13.8). Similar to the spirulina lipids but far less pronounced, the milk fat from the spirulina-fed cows had a higher proportion of γ-linolenic acid (0.057 vs. 0.038% of fatty acid methyl esters) compared with milk fat from soybean meal-fed cows. Also trans-11 C18:1 (vaccenic acid) and other C18:1 trans isomers were elevated, but otherwise the fatty acid profile resembled that of cows fed the control diet. No sensory difference was found between milk from the 2 experimental groups. Furthermore, we observed no effects of substituting soybean meal by spirulina on total antioxidant capacity, α-tocopherol and total phenols in blood and milk. Effects on rumen fluid characteristics were minor. In conclusion, spirulina seems to be a promising protein source for dairy cows with certain improvements in nutritionally favorable constituents in milk and without side-effects on animal performance in the short term.
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Affiliation(s)
- E Manzocchi
- ETH Zurich, Institute of Agricultural Sciences, Universitaetstrasse 2, 8092 Zurich, Switzerland
| | - B Guggenbühl
- Agroscope, Federal Department of Economic Affairs, Education and Research, Schwarzenburgstrasse 161, 3003 Bern, Switzerland
| | - M Kreuzer
- ETH Zurich, Institute of Agricultural Sciences, Universitaetstrasse 2, 8092 Zurich, Switzerland
| | - K Giller
- ETH Zurich, Institute of Agricultural Sciences, Universitaetstrasse 2, 8092 Zurich, Switzerland.
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22
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Ansari JA, Ismail M, Farid M. Investigation of nitrogen purging prior to UV treatment on quality of milk. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Ultraviolet treatment (UV-C) is well known for its antimicrobial effects and current research shows that it has the potential to inactivate microorganisms in milk at much lower temperatures than conventional thermal treatment. However, Ultraviolet irradiation may result in adverse effects on milk quality, which arises due to photo oxidation in the presence of oxygen. Limiting the dissolved oxygen content in milk can minimize oxidative damage and thus, result in a better product quality. Nitrogen purging could be an effective method for reducing dissolved oxygen from liquids. The present study evaluates effects of nitrogen purging (prior to UV treatment) on milk quality. It was found that nitrogen purged UV treated milk causes minimal changes to physicochemical properties of milk.
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Affiliation(s)
- Jawaad Ahmed Ansari
- Department of Chemical and Materials Engineering , University of Auckland , Private Bag 92019 , Auckland 1142 , New Zealand
- Department of Food Engineering , NED University of Engineering & Technology , 75250 Karachi , Pakistan
| | - Marliya Ismail
- Department of Chemical and Materials Engineering , University of Auckland , Private Bag 92019 , Auckland 1142 , New Zealand
| | - Mohammed Farid
- Department of Chemical and Materials Engineering , University of Auckland , Private Bag 92019 , Auckland 1142 , New Zealand
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23
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Escobar Gianni D, Jorcin S, Lema P, Olazabal L, Medrano A, Lopez‐Pedemonte T. Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14845] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Santiago Jorcin
- Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química Universidad de la República (UdelaR) Montevideo Uruguay
| | - Patricia Lema
- Instituto de Ingeniería Química, Facultad de Ingeniería Universidad de la República (UdelaR) Montevideo Uruguay
| | - Laura Olazabal
- Laboratorio Tecnológico del Uruguay (LATU) Montevideo Uruguay
| | - Alejandra Medrano
- Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química Universidad de la República (UdelaR) Montevideo Uruguay
| | - Tomas Lopez‐Pedemonte
- Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química Universidad de la República (UdelaR) Montevideo Uruguay
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24
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Irazusta A, Rodríguez-Camejo C, Jorcin S, Puyol A, Fazio L, Arias F, Castro M, Hernández A, López-Pedemonte T. High-pressure homogenization and high hydrostatic pressure processing of human milk: Preservation of immunological components for human milk banks. J Dairy Sci 2020; 103:5978-5991. [PMID: 32418693 DOI: 10.3168/jds.2019-17569] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Accepted: 02/19/2020] [Indexed: 12/15/2022]
Abstract
Human milk (HM) constitutes the first immunological barrier and the main source of nutrients and bioactive components for newborns. Immune factors comprise up to 10% of the protein content in HM, where antibodies are the major components (mainly IgA, IgG, and IgM). In addition, antibacterial enzymes such as lysozyme and immunoregulatory factors such as soluble cluster of differentiation 14 (sCD14) and transforming growth factor β2 (TGF-β2) are also present and play important roles in the protection of the infant's health. Donor milk processed in HM banks by Holder pasteurization (HoP; 62.5°C, 30 min) is a safe and valuable resource for preterm newborns that are hospitalized, but is reduced in major immunological components due to thermal inactivation. We hypothesized that high hydrostatic pressure (HHP) and high-pressure homogenization (HPH) are 2 processes that can be used on HM to reduce total bacteria counts while retaining immunological components. We studied the effects of HHP (400, 450, and 500 MPa for 5 min applied at 20°C) and HPH (200, 250, and 300 MPa, milk inlet temperature of 20°C) applied to mature HM, on microbiological and immunological markers (IgA, IgG, IgM, sCD14, and TGF-β2), and compared them with those of traditional HoP in HM samples from healthy donors. The HHP processing between 400 and 500 MPa at 20°C reduced counts of coliform and total aerobic bacteria to undetectable levels (<1.0 log cfu/mL) while achieving approximately 100% of immunological component retention. In particular, comparing median percentages of retention of immunological components for 450 MPa versus HoP, we found 101.5 versus 50.5% for IgA, 89.5 versus 26.0% for IgM, 104.5 versus 75.5% for IgG, 125.0 versus 72.5% for lysozyme, 50.6 versus 0.1% for sCD14, and 88.5 versus 61.1% for TGF-β2, respectively. Regarding HPH processing, at a pressure of 250 MPa and inlet temperature of 20°C, the process showed good potential to reduce coliforms to undetectable levels and total aerobic bacteria to levels slightly above those obtained by HoP. The median percentages of retention of immunological markers for HPH versus HoP were 71.5 versus 52.0%, 71.0 versus 27.0%, 104.0 versus 66.5%, and 30.9 versus 0.2%, for IgA, IgM, IgG, and sCD14, respectively; results did not significantly differ for lysozyme and TGF-β2. The HPH at 300 MPa produced higher inactivation of immunological components, similar to values achieved with HoP.
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Affiliation(s)
- A Irazusta
- Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay 11800
| | - C Rodríguez-Camejo
- Cátedra de Inmunología, Instituto de Química Biológica, Facultad de Ciencias-Área Inmunología, Departamento de Biociencias, Facultad de Química, Instituto de Higiene, Universidad de la República, Montevideo, Uruguay 11600
| | - S Jorcin
- Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay 11800
| | - A Puyol
- Banco de Leche "Ruben Panizza," Centro Hospitalario Pereira Rossell, Administración de los Servicios de Salud del Estado, Montevideo, Uruguay 11600
| | - L Fazio
- Banco de Leche "Ruben Panizza," Centro Hospitalario Pereira Rossell, Administración de los Servicios de Salud del Estado, Montevideo, Uruguay 11600
| | - F Arias
- Cátedra de Inmunología, Instituto de Química Biológica, Facultad de Ciencias-Área Inmunología, Departamento de Biociencias, Facultad de Química, Instituto de Higiene, Universidad de la República, Montevideo, Uruguay 11600
| | - M Castro
- Hospital de la Mujer, Centro Hospitalario Pereira Rossell, Administración de los Servicios de Salud del Estado, Montevideo, Uruguay 11600
| | - A Hernández
- Cátedra de Inmunología, Instituto de Química Biológica, Facultad de Ciencias-Área Inmunología, Departamento de Biociencias, Facultad de Química, Instituto de Higiene, Universidad de la República, Montevideo, Uruguay 11600
| | - T López-Pedemonte
- Área de Tecnología de Alimentos, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay 11800.
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25
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Effect of single and combined UV-C and ultra-high pressure homogenisation treatments on inactivation of Alicyclobacillus acidoterrestris spores in apple juice. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102299] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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Using physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milk. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102247] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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Ambroziak K, Kiełczewska K, Mickiewicz D, Dąbrowska A. Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/109987] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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28
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Van Hekken DL, Iandola S, Tomasula PM. Short communication: Volatiles in microfluidized raw and heat-treated milk. J Dairy Sci 2019; 102:8819-8824. [PMID: 31378497 DOI: 10.3168/jds.2018-15776] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Accepted: 06/04/2019] [Indexed: 11/19/2022]
Abstract
As innovative processing equipment is introduced to milk processing, it is essential to determine its effect on milk aroma, a critical factor in consumer acceptance of the final dairy product. Microfluidization is known to cause severe high-pressure homogenization of milk fat and, although severe processing is known to release undesired aromas, no information is available on the levels of the volatile compounds in milk immediately after microfluidization. We hypothesized that microfluidization would alter levels of volatile compounds in milk that may affect aroma. The concentration of 11 selected volatile compounds in raw, thermized, pasteurized, and UHT 3.0% fat milk samples were compared before and after microfluidization at 170 MPa and common 2-stage homogenization at 15 MPa. Overall, the different milk samples had similar trends in response to homogenization, although UHT milk started with lower values of nonanoic acid, and acetone and higher levels of hexanal and heptanol. In many cases, microfluidization did not significantly alter volatile levels compared with the starting milk. Heptanal was the only compound observed to increase in thermized and UHT milk, whereas nonanoic acid and acetone decreased in raw, thermized, and pasteurized milks and octanoic acid decreased in thermized and UHT milks. The highest levels of almost all of the volatiles were found in the 2-stage homogenized milk. Overall, microfluidization had minimal effect on the volatile compound profiles of milk, although sensory evaluation is needed to confirm effects on aroma and flavor.
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Affiliation(s)
- D L Van Hekken
- Dairy and Functional Foods Research Unit, Agricultural Research Service, USDA, Wyndmoor, PA 19038
| | - S Iandola
- Dairy and Functional Foods Research Unit, Agricultural Research Service, USDA, Wyndmoor, PA 19038
| | - P M Tomasula
- Dairy and Functional Foods Research Unit, Agricultural Research Service, USDA, Wyndmoor, PA 19038.
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29
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Xia X, Dai Y, Wu H, Liu X, Wang Y, Cao J, Zhou J. Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13912] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Xiudong Xia
- Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Yiqiang Dai
- College of Food Science and Technology Nanjing Agriculture University Nanjing PR China
| | - Han Wu
- Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Xiaoli Liu
- Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Ying Wang
- Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Jianping Cao
- College of Food Science and Technology Nanjing Agriculture University Nanjing PR China
| | - Jianzhong Zhou
- Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
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30
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Chen D, Li XY, Zhao X, Qin YS, Zhang XX, Li J, Wang JM, Wang CF. Proteomics and microstructure profiling of goat milk protein after homogenization. J Dairy Sci 2019; 102:3839-3850. [PMID: 30827554 DOI: 10.3168/jds.2018-15363] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Accepted: 01/07/2019] [Indexed: 01/15/2023]
Abstract
This study investigated the protein changes in goat milk during the homogenization process using label-free quantification. We quantified 310 and 315 proteins in the control group (CG) and homogenized group (HG), respectively, and 16 proteins were significantly different between the 2 groups. For HG, the goat milk protein particle sizes were smaller and more evenly distributed and exhibited an increase in the regular arrangement of the secondary structures. Proteomics analysis verified that xanthine dehydrogenase and asparaginase-like 1 expression in CG were higher than in HG, whereas the opposite was observed for fructose-bisphosphate aldolase, κ-casein, and β-casein. Significant changes were found in the homogenization-treated goat milk proteome that were related to goat milk glycolysis/gluconeogenesis metabolism. This work provides updated information on the current proteome characteristics of homogenized goat milk, which may be important for applying the protein component of goat milk to human nutrition and health.
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Affiliation(s)
- D Chen
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - X Y Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - X Zhao
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - Y S Qin
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - X X Zhang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - J Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - J M Wang
- College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Taian, China 271018
| | - C F Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353.
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31
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Salles MSV, D'Abreu LF, Júnior LCR, César MC, Guimarães JGL, Segura JG, Rodrigues C, Zanetti MA, Pfrimer K, Netto AS. Inclusion of Sunflower Oil in the Bovine Diet Improves Milk Nutritional Profile. Nutrients 2019; 11:E481. [PMID: 30823572 PMCID: PMC6412345 DOI: 10.3390/nu11020481] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 02/07/2019] [Accepted: 02/19/2019] [Indexed: 11/16/2022] Open
Abstract
Milk and its derivatives are important foods that contribute to daily nutrient requirements and improve consumers' health. This study evaluated the effects of supplementing the diet of lactating dairy cows with sunflower oil (SFO), selenium, and vitamin E on the milk's fatty acid profile and fat oxidative stability as well as the acceptability of the milk by consumers. For this purpose, 32 Jersey dairy cows were allocated to four treatment groups for 60 days, as follows: C (control diet); A (3.5 mg/kg DM (dry matter) organic selenium + 2000 IU vitamin E/cow per day); O (4% SFO DM); OA (equal doses of A and O treatments). The inclusion of SFO decreased the contents of 10:0, 10:1, 11:0, 12:0, 12:1, 14:0, and 9c-14:1 fatty acids as well as odd- and branched-chain fatty acids (13:0, iso 13:0, anteiso 13:0, 15:0, iso 15:0, and 17:0). There was also a tendency for 8:0 and 16:0 fatty acid concentrations to decrease when SFO was included in the cows´ diet. SFO decreased the concentration of 10:0 to 15:0 fatty acids in milk. The sum of the conjugated linoleic acids (CLAs), conjugated alpha-linolenic acid intermediates (CLnAs; 18:3 ω6 + 18:3 ω3), and 22:0 fatty acids in milk tended to increase, and there were significant increases in 18:0 and 9c11t-18:2 with SFO. In terms of the effects of SFO on the health-related lipid indices, the atherogenicity index tended to decrease and h/H tended to increase. When cows were supplemented with antioxidants, the concentration of 20:2 fatty acids decreased, the 6 + 7 + 8 + 9t-18:1, 16t-18:1, 20:0, 22:2, and 24:0 fatty acid concentrations increased, and there was a trend for the 22:1 ω9 fatty acid concentration to increase with antioxidants plus oil. There was a tendency for ω6 fatty acids and ω6/ω3 to increase with milk treated with antioxidants plus oil. The oxidative stability of milk was not influenced by the presence of SFO or antioxidants in the diet of dairy cows. Consumers desired the color and mouthfeel of the milk that was treated with SFO. Cows fed with 4% sunflower oil produced milk with an improved fatty acid profile for human nutrition, containing a higher CLA content and an improved ratio of hypocholesterolemic and hypercholesterolemic fatty acids, without increasing the milk's susceptibility to oxidation. The milk was also rated as being more acceptable by consumers.
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Affiliation(s)
- Márcia S V Salles
- Animal Science Institute (IZ), Ribeirão Preto, SP CEP: 14030-670, Brazil.
| | - Léa F D'Abreu
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
| | | | - Marcelo C César
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
| | - Judite G L Guimarães
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
| | - Julio G Segura
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
| | - Cintia Rodrigues
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
| | - Marcus A Zanetti
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
| | - Karina Pfrimer
- Faculty of Medicine of Ribeirão Preto, University of São Paulo, Ribeirão Preto, SP CEP: 14049-900, Brazil.
| | - Arlindo Saran Netto
- Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP CEP: 13635-900, Brazil.
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32
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Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.07.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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33
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Modeling of the changes in bovine milk caused by ultra-high pressure homogenization using front-face fluorescence spectroscopy. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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34
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Liu J, Zamora A, Castillo M, Saldo J. Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.04.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Tran M, Roberts R, Felix T, Harte F. Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk. J Dairy Sci 2018; 101:3887-3899. [DOI: 10.3168/jds.2017-14103] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2017] [Accepted: 01/08/2018] [Indexed: 11/19/2022]
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36
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Influence of milk processing temperature on growth performance, nitrogen retention, and hindgut's inflammatory status and bacterial populations in a calf model. J DAIRY RES 2018; 84:355-359. [PMID: 28831972 DOI: 10.1017/s0022029917000401] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This research communication describes a study aimed at evaluating the effects of heat treatment of milk on growth performance, N retention, and hindgut's inflammatory status and bacterial populations using young dairy calves as a model. Twenty-one Holstein calves were randomly allocated to one of three treatments: raw milk (RM), pasteurised milk (PAST), or UHT milk (UHT). Calves were submitted to a N balance study, and a biopsy from the distal colon and a faecal sample were obtained from 5 animals per treatment to determine expression of several genes and potential changes in the hindgut's bacterial population. Milk furosine content was 33-fold greater in UHT than in RM and PAST milks. Calves receiving RM grew more than those fed UHT, and urinary N excretion was greatest in calves fed UHT. Quantification of Lactobacillus was lower in calves consuming PAST or UHT, and Gram negative bacteria were greater in UHT than in PAST calves. The expression of IL-8 in the hindgut's mucosa was lowest and that of IL-10 tended to be lowest in RM calves, and expression of claudin-4 tended to be greatest in UHT calves. In conclusion, the nutritional value of UHT-treated milk may be hampered because it compromises growth and increases N excretion in young calves and may have deleterious effects on the gut's bacterial population and inflammation status.
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37
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Cibelli F, Bevilacqua A, Raimondo ML, Campaniello D, Carlucci A, Ciccarone C, Sinigaglia M, Corbo MR. Evaluation of Fungal Growth on Olive-Mill Wastewaters Treated at High Temperature and by High-Pressure Homogenization. Front Microbiol 2017; 8:2515. [PMID: 29312216 PMCID: PMC5735108 DOI: 10.3389/fmicb.2017.02515] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Accepted: 12/04/2017] [Indexed: 12/25/2022] Open
Abstract
Reuse of olive mill wastewaters (OMWWs) in agriculture represents a significant challenge for health and safety of our planet. Phytotoxic compounds in OMWW generally prohibit use of untreated OMWWs for agricultural irrigation or direct discharge into surface waters. However, pretreated OMWW can have positive effects on chemical and microbiological soil characteristics, to fight against fungal soil-borne pathogens. Low amounts of OMWW following thermal (TT-OMWW) and high-pressure homogenization (HPH-OMWW) pretreatments counteracted growth of some of 12 soil-borne and/or pathogenic fungi examined. With fungal growth measured as standardized change in time to half maximum colony diameter, Δτ, overall, HPH-OMWW showed increased bioactivity, as increased mean Δτ from 3.0 to 4.8 days. Principal component analysis highlighted two fungal groups: Colletotrichum gloeosporioides, Alternaria alternata, Sclerotium rolfsii, and Rosellinia necatrix, with growth strongly inhibited by the treated OMWWs; and Aspergillus ochraceus and Phaeoacremonium parasiticum, with stimulated growth by the treated OMWWs. As a non-thermal treatment, HPH-OMWW generally shows improved positive effects, which potentially arise from preservation of the phenols.
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Affiliation(s)
| | | | | | | | | | | | | | - Maria R. Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
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38
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Fernandez-Avila C, Trujillo A. Enhanced stability of emulsions treated by Ultra-High Pressure Homogenization for delivering conjugated linoleic acid in Caco-2 cells. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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Amador-Espejo GG, Gallardo-Chacón JJ, Juan B, Trujillo AJ. Effect of ultra-high-pressure homogenization at moderate inlet temperatures on volatile profile of milk. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12548] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- G. G. Amador-Espejo
- CONACYT - Centro de Investigación en Biotecnología Aplicada-IPN, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac, Tepetitla Km 1.5; 90700 Tlaxcala Mexico
- Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider, Departament de Ciència Animal i dels Aliments; Universitat Autònoma de Barcelona; Bellaterra, Barcelona 08193 Spain
| | - J. J. Gallardo-Chacón
- Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider, Departament de Ciència Animal i dels Aliments; Universitat Autònoma de Barcelona; Bellaterra, Barcelona 08193 Spain
| | - B. Juan
- Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider, Departament de Ciència Animal i dels Aliments; Universitat Autònoma de Barcelona; Bellaterra, Barcelona 08193 Spain
| | - A. J. Trujillo
- Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider, Departament de Ciència Animal i dels Aliments; Universitat Autònoma de Barcelona; Bellaterra, Barcelona 08193 Spain
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40
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The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables. Int J Mol Sci 2017; 18:ijms18020277. [PMID: 28134807 PMCID: PMC5343813 DOI: 10.3390/ijms18020277] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Accepted: 01/19/2017] [Indexed: 11/16/2022] Open
Abstract
Anthocyanins are a group of phenolic compounds responsible for red, blue and violet colouration of many fruits, vegetables and flowers. The high content of these pigments is important as it influences directly their health promoting properties as well as the sensory quality of the product; however they are prone to degradation by, inter alia, elevated temperature and tissue enzymes. The traditional thermal methods of food preservation cause significant losses of these pigments. Thus, novel non-thermal techniques such as high pressure processing, high pressure carbon dioxide and high pressure homogenization are under consideration. In this review, the authors attempted to summarize the current knowledge of the impact of high pressure techniques on the stability of anthocyanins during processing and storage of fruit and vegetable products. Furthermore, the effect of the activity of enzymes involved in the degradation of these compounds has been described. The conclusions including comparisons of pressure-based methods with high temperature preservation techniques were presented.
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41
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Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions. Food Chem 2016; 209:104-13. [DOI: 10.1016/j.foodchem.2016.04.019] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 04/06/2016] [Accepted: 04/12/2016] [Indexed: 11/22/2022]
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42
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Guan Y, Zhou L, Bi J, Yi J, Liu X, Chen Q, Wu X, Zhou M. Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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43
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Park SH, Min SG, Jo YJ, Chun JY. Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products. Korean J Food Sci Anim Resour 2016; 35:630-7. [PMID: 26761891 PMCID: PMC4670892 DOI: 10.5851/kosfa.2015.35.5.630] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Revised: 08/11/2015] [Accepted: 08/16/2015] [Indexed: 11/06/2022] Open
Abstract
In the dairy industry, natural plant-based powders are widely used to develop flavor and functionality. However, most of these ingredients are water-insoluble; therefore, emulsification is essential. In this study, the efficacy of high pressure homogenization (HPH) on natural plant (chocolate or vanilla)-based model emulsions was investigated. The particle size, electrical conductivity, Brix, pH, and color were analyzed after HPH. HPH significantly decreased the particle size of chocolate-based emulsions as a function of elevated pressures (20-100 MPa). HPH decreased the mean particle size of chocolate-based emulsions from 29.01 μm to 5.12 μm, and that of vanilla-based emulsions from 4.18 μm to 2.44 μm. Electrical conductivity increased as a function of the elevated pressures after HPH, for both chocolate- and vanilla-based model emulsions. HPH at 100 MPa increased the electrical conductivity of chocolate-based model emulsions from 0.570 S/m to 0.680 S/m, and that of vanilla-based model emulsions from 0.573 S/m to 0.601 S/m. Increased electrical conductivity would be attributed to colloidal phase modification and dispersion of oil globules. Brix of both chocolate- and vanilla-based model emulsions gradually increased as a function of the HPH pressure. Thus, HPH increased the solubility of plant-based powders by decreasing the particle size. This study demonstrated the potential use of HPH for enhancing the emulsification process and stability of the natural plant powders for applications with dairy products.
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Affiliation(s)
- Sung Hee Park
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung 25457, Korea
| | - Sang-Gi Min
- Department of Bioindustrial Technologies, Konkuk University, Seoul 05029, Korea
| | - Yeon-Ji Jo
- Department of Bioindustrial Technologies, Konkuk University, Seoul 05029, Korea
| | - Ji-Yeon Chun
- Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea
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44
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Amador-Espejo G, Gallardo-Chacon J, Nykänen H, Juan B, Trujillo A. Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.04.025] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Fernández-Ávila C, Escriu R, Trujillo A. Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions. Food Res Int 2015; 75:357-366. [DOI: 10.1016/j.foodres.2015.05.026] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Revised: 05/07/2015] [Accepted: 05/09/2015] [Indexed: 11/30/2022]
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46
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Georget E, Miller B, Aganovic K, Callanan M, Heinz V, Mathys A. Bacterial spore inactivation by ultra-high pressure homogenization. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.08.004] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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47
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Amador Espejo GG, Hernández-Herrero M, Juan B, Trujillo A. Inactivation of Bacillus spores inoculated in milk by Ultra High Pressure Homogenization. Food Microbiol 2014; 44:204-10. [DOI: 10.1016/j.fm.2014.06.010] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Revised: 06/10/2014] [Accepted: 06/11/2014] [Indexed: 11/25/2022]
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48
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Zamora A, Guamis B. Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9097-4] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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49
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Georget E, Miller B, Callanan M, Heinz V, Mathys A. (Ultra) high pressure homogenization for continuous high pressure sterilization of pumpable foods - a review. Front Nutr 2014; 1:15. [PMID: 25988118 PMCID: PMC4428391 DOI: 10.3389/fnut.2014.00015] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Accepted: 08/01/2014] [Indexed: 11/29/2022] Open
Abstract
Bacterial spores have a strong resistance to both chemical and physical hurdles and create a risk for the food industry, which has been tackled by applying high thermal intensity treatments to sterilize food. These strong thermal treatments lead to a reduction of the organoleptic and nutritional properties of food and alternatives are actively searched for. Innovative hurdles offer an alternative to inactivate bacterial spores. In particular, recent technological developments have enabled a new generation of high pressure homogenizer working at pressures up to 400 MPa and thus, opening new opportunities for high pressure sterilization of foods. In this short review, we summarize the work conducted on (ultra) high pressure homogenization (U)HPH to inactivate endospores in model and food systems. Specific attention is given to process parameters (pressure, inlet, and valve temperatures). This review gathers the current state of the art and underlines the potential of UHPH sterilization of pumpable foods while highlighting the needs for future work.
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Affiliation(s)
- Erika Georget
- German Institute of Food Technologies (DIL), Quakenbrueck, Germany
- Institute of Food Chemistry, Leibniz University of Hanover, Hanover, Germany
| | - Brittany Miller
- German Institute of Food Technologies (DIL), Quakenbrueck, Germany
| | | | - Volker Heinz
- German Institute of Food Technologies (DIL), Quakenbrueck, Germany
| | - Alexander Mathys
- German Institute of Food Technologies (DIL), Quakenbrueck, Germany
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