Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties

Yang, Shuailing; Liu, Guanchen; Munk, Daniel M.E.; Qin, Zihan; Petersen, Mikael Agerlin; Cardoso, Daniel; Otte, Jeanette; Ahrné, Lı́lia

doi:10.1016/j.ifset.2020.102378

Cited by 33 publications

(54 citation statements)

References 30 publications

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“…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%

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: 93%

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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“…A study in which milk was subjected to pressurization in the range of 100-400 MPa for 10-60 min at 25 • C showed the lack of a Maillard reaction and no lactose isomerization [58]. In addition, Yang et al [31] evaluated the effects of whole and skimmed milk subjected to a high-pressure treatment of 600 MPa for 5 min at an initial temperature of 23 • C; lactose concentration was determined with nuclear magnetic resonance (NMR), and was compared to untreated samples; treated and untreated skimmed milk samples had similar lactose concentrations; however, HPP-treated whole milk samples had a lower NMR intensity signal when compared to their untreated counterparts; the authors attributed this difference to a slight degradation of lactose because of the pressure treatment.…”

Section: Carbohydratesmentioning

confidence: 99%

“…Additionally, it has been reported that intense-pressure treatment does not produce significant changes in polar lipid content and distribution, including phospholipids [30]. A study [31] about the effect of pulsed HPP on whole milk free fatty acid composition showed that when milk is subjected to two pulses of 600 MPa/1.5 min and 2.5 min, the amount of short-chain saturated fatty acids decreases, while that of medium-chain fatty acids slightly increases. Treatment at 600 MPa for 5 min in a single cycle showed an increase in short-and medium-chain fatty acids and a decrease in long-chain fatty acids.…”

Section: Lipidsmentioning

confidence: 99%

“…The pH levels of milk can be altered by changes in the mineral balance caused by pressure treatment [54]. The extent of the pH changes depends on the pressure and temperature levels, the presence of microorganisms, and the milk composition [31,50,51,54]. The mechanism for pH increase by pressure has been associated with the solubilization of micellar calcium phosphate, which alters the mineral balance of milk by increasing the total amount of ionized calcium in it, and as a consequence increasing pH levels [16,54].…”

Section: Effects On Phmentioning

confidence: 99%

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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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“…A patent published in 2017 indicated that multiple cycling (at least two) of the high pressure could be more effective than a single treatment (Cornell, 2018). Yang et al (2020) observed that dual processing (600 MPa) for 1.5 min (each) or 2.5 min (each) would both lead to a reduction of > 5.0 log CFU/mL in the total bacterial count and 2.0 Log CFU/mL in Enterobacteriaceae, which was similar to the reduction obtained using single processing of 5 min at 600 MPa using whole milk (Yang et al, 2020). On the other hand, when skimmed milk was processing under the same settings, dual pressure treatment (2 × 1.5 min) at 600 MPa led to a reduction of 4 Log CFU/mL of total bacterial count and 3.6 Log reduction in Enterobacteriaceae.…”

Section: Composition Of the Milk Matrixmentioning

confidence: 99%

Applications of novel processing technologies to enhance the safety and bioactivity of milk

Soni

Samuelsson

Loveday

et al. 2021

Comp Rev Food Sci Food Safe

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Bioactive compounds in food can have high impacts on human health, such as antioxidant, antithrombotic, antitumor, and anti-inflammatory activities. However, many of them are sensitive to thermal treatments incurred during processing, which can reduce their availability and activity. Milk, including ovine, caprine, bovine, and human is a rich source of bioactive compounds, including immunoglobulins, vitamins, and amino acids. However, processing by various novel thermal and non-thermal technologies has different levels of impacts on these compounds, according to the studies reported in the literature, predominantly in the last 10 years. The reported effect of these technologies either covers microbial inactivation or the bioactive composition; however, there is a lack of comprehensive compilation of studies that compare the effect of these technologies on bioactive compounds in milk (especially, caprine and ovine) to microbial inactivation at similar settings. This research gap makes it challenging to conclude on the specific processing parameters that could be optimized to achieve targets of microbial safety and nutritional quality at the same time. This review covers the effect of a wide range of thermal and non-thermal processing technologies including high-pressure processing, pressure-assisted thermal sterilization, pulsed-electric field treatment, cold plasma, microwave-assisted thermal sterilization, ultra-high-pressure homogenization, ultrasonication, irradiation on the bioactive compounds as well as on microbial inactivation in milk.Although a combination of more than one technology could improve the reduction of bacterial contaminants to meet the required food safety standards and retain bioactive compounds, there is still scope for research on these hurdle approaches to simultaneously achieve food safety and bioactivity targets.

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Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties

Cited by 33 publications

References 30 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

Applications of novel processing technologies to enhance the safety and bioactivity of milk

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