Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment

Liu, Guanchen; Carøe, Christina; Qin, Zihan; Munk, Daniel M.E.; Crafack, Michael; Petersen, Mikael Agerlin; Ahrné, Lı́lia

doi:10.1016/j.lwt.2020.109370

Cited by 49 publications

(44 citation statements)

References 52 publications

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“…Semi quantification of this band indicated that its intensity reduced 52 ± 2% in all HPP milks. This is in accordance with a previous study, in which they reported a 50 ± 6% decrease in denaturation degree of β-Lg after HPP treatment at 600 MPa for 5 min [ 27 ]. Nonetheless, we did not observe a significant difference in the denaturation degree of β-Lg between 400 and 600 MPa at 5 or 15 min.…”

Section: Resultssupporting

confidence: 94%

“…As can be seen in Figure 1 , there was not any significant change in the intensity of the caseins’ bands after application of HPP in either reducing or non-reducing conditions. These results are in agreement with the results of previous studies, which have investigated the denaturation of milk proteins under HPP treatment [ 27 , 36 ]. The same applied for α-La and BSA, in which the bands appeared to have the same intensity in various samples; therefore, our results suggest that α-La and BSA are resistant to pressures 400–600 MPa.…”

Section: Resultssupporting

confidence: 93%

“…However, to our knowledge, there are only very few studies that have investigated the digestion of milk proteins after application of novel technologies such as HPP. The effect of HPP on in vitro digestion of β-Lg [ 4 , 25 ], whey protein isolate (WPI) [ 25 ], α-casein [ 26 ], and whole milk [ 27 ] has so far been reported. Increasing the pressure in the range 100–400 MPa led to an increase in tryptic hydrolysis of β-Lg, with the highest hydrolysis at 300 MPa.…”

Section: Introductionmentioning

confidence: 99%

“…However, the peptide profile remained unchanged after HPP of β-Lg at 100–800 MPa [ 4 ] and WPI at 400 MPa [ 25 ]. HPP treatment of α-casein at 200 MPa and 600 MPa for 5 and 15 min had the highest pepsin digestibility at 200 MPa for 5 min [ 26 ], and no significant change in gastric digestion of whole milk was observed after HPP at 600 MPa-5 min [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

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Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing

Aalaei

Khakimov

Gobba

et al. 2021

Foods

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Reduced physiological capability of the human gastrointestinal tract with increasing age has recently attracted considerable attention to the potential of novel technologies to modify food digestion. Thus, the aim of this study was to investigate gastric digestion of milk proteins after application of high-pressure processing (HPP) at 400 MPa 15 min, 600 MPa 5 min and 600 MPa 15 min using two static in vitro models of adults (INFOGEST) and the elderly in comparison to a fresh untreated raw milk. Peptides distribution classified based on the number of amino acids (AA) (<10, 11–15, 16–20, 21–30, >30 AA) were investigated after 0, 5, 10 and 30 min of digestion using LC–MS and multivariate data analysis. Our results show significantly less efficient protein digestion of all investigated milks in the elderly model indicated by higher percentages of longer peptides during digestion, except for the HPP milk 400 MPa 15 min, which indicated an improved and comparable digestion in the elderly as in the adult model. Furthermore, increasing the pressurization time at 600 MPa did not have a significant effect on the peptides profile during the digestion. More efficient digestion of whey proteins in HPP milks, with the majority of peptides in the 16–20 AA range, compared to fresh milk was also noticed. According to the findings of this study, HPP at 400 MPa 15 min showed the most efficient digestion of major milk proteins and thus may be considered a suitable process to improve bioaccessibility of milk proteins, especially in products intended for the elderly.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing

Aalaei

Khakimov

Gobba

et al. 2021

Foods

Self Cite

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“…The application of intense heat causes important changes in some components and physical characteristics of milk-most notably, the visual color and taste of pasteurized milk differs from its raw counterpart [12]. Many authors explain how recent advances in high-pressure technology yield milk that is comparable in terms of safety and shelf life to pasteurized milk, because of the inactivation of foodborne microorganisms [13][14][15]. This is the main and most important objective of HPP, which is the reason most of the available information centers around the effects of HPP on different microorganisms, and how to achieve and obtain a safe and stable product.…”

Section: Microbial Inactivation In Milk With Hppmentioning

confidence: 99%

High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review

Serna-Hernandez

Escobedo‐Avellaneda

García‐García

et al. 2021

Foods

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High-pressure processing (HPP) is a nonthermal technology used for food preservation capable of generating pasteurized milk products. There is much information regarding the inactivation of microorganisms in milk by HPP, and it has been suggested that 600 MPa for 5 min is adequate to reduce the number of log cycles by 5–7, resulting in safe products comparable to traditionally pasteurized ones. However, there are many implications regarding physicochemical and functional properties. This review explores the potential of HPP to preserve milk, focusing on the changes in milk components such as lipids, casein, whey proteins, and minerals, and the impact on their functional and physicochemical properties, including pH, color, turbidity, emulsion stability, rheological behavior, and sensory properties. Additionally, the effects of these changes on the elaboration of dairy products such as cheese, cream, and buttermilk are explored.

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Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and β-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment

Long

Ruan

et al. 2023

Food Biophysics

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Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment

Cited by 49 publications

References 52 publications

Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing

Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing

High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review

Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and β-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment

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