Effect of heat treatment on milk protein functionality at emulsion interfaces. A review

Raikos, Vassilios

doi:10.1016/j.foodhyd.2009.10.014

Cited by 248 publications

(148 citation statements)

References 49 publications

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“…This is a simple method, which can be reproduced in any setting. Heat treatment has always been used in milk decontamination but it is difficult to determine the exact level of decontamination Raikos, 2010 . Another method is low-pressure plasma treatment for inactivating microorganisms, which has been gaining atten-set for 60 for 30 min, 1 h and 2 h, after which they were diluted and their bacterial and fungal loads were detected.…”

Section: Falling Microorganismsmentioning

confidence: 99%

“…Heat treatment has long been used with foods such as milk to increase shelf life and reduce the presence of microorganisms, but whether it can fully render milk free of organisms is still in question Raikos, 2010 . Studies on the effect of heat treatment on the ecology of forests render low-pressure plasma treatment as cost effective, perhaps purchasing the machine itself, in Bangladesh, may prove to be difficult and expensive.…”

Section: Effects Of Heat Treatment Of the Test Samples On Microbial Cmentioning

confidence: 99%

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Bacterial and Fungal Counts of Dried and Semi-Dried Foods Collected from Dhaka, Bangladesh, and Their Reduction Methods

et al. 2016

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Food is a basic necessity for human survival, but it is still the vehicle for the transmission of food borne disease. Various studies have examined the roles of spices, herbs, nuts, and semidried fruits, making the need for safe and convenient methods of decontamination a necessity. The current study determined the bacterial and fungal loads of 26 spices and herbs, 5 nuts, 10 semi-dried fruits and 5 other foods. Spices, herbs and semi-dried foods demonstrated the highest bacterial and fungal loads with the majority showing over 10 4 CFU/mL. Nuts and other foods showed growths ranging from 10 2 to 10 6 CFU/mL. The current study also attempted to determine the effects of heat and plasma treatment. The log reduction of bacterial growth after heat treatment maximum: 120 min for 60 was between 0.08 to 4.47, and the log reduction after plasma treatment maximum: 40 min ranged from 2.37 to 5.75. Spices showed the lowest rates of reduction, whereas the semi-dried and other foods showed moderate to high levels of decrease after heat treatment. The log reduction of fungal growth after heat treatment ranged from 0.27 to 4.40, and log reduction after plasma treatment ranged from 2.15 to 5.91 Furthermore, we validated the sterilization effect of plasma treatment against Bacillus spp. and Staphylococcus spp. by using scanning electron microscopy. Both treatment methods could prove to be advantageous in the agriculture related fields, enhancing the quality of the foods.Key words Bacterial counts of food / Fungal counts of food / Heat treatment on food / Low-pressure plasma treatment / Scanning electron microscopic study.

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Section: Falling Microorganismsmentioning

confidence: 99%

Section: Effects Of Heat Treatment Of the Test Samples On Microbial Cmentioning

confidence: 99%

Bacterial and Fungal Counts of Dried and Semi-Dried Foods Collected from Dhaka, Bangladesh, and Their Reduction Methods

et al. 2016

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“…Lipid oxidation can occur rapidly in emulsions due to their large surface area that facilitates interactions between the lipids and the water-soluble prooxidants. There are many factors that can potentially influence the physical and oxidative stability of emulsions: fatty acid composition, pH and ionic composition, type and concentration of antioxidants and prooxidants, emulsion droplet and interfacial properties, lipid droplet characteristics, concentration and physical state (McClements & Decker, 2000;Raikos, 2010;Naji, & Karazhiyan, 2012;Xu, Wang, Jiang, Yuan, & Gao, 2012).…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

Poyato

Navarro-Blasco

Calvo

et al. 2013

Food Research International

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The effect of storage temperature (65°C, 48 hours) on the oxidative stability of a food-grade water-in-oil-in-water (W/O/W) emulsion was studied by comparison with an oil-in-water (O/W) emulsion. The emulsions were prepared with linseed oil or olive oil, and in each case, two antioxidants were evaluated, an aqueous Melissa lyophilized extract and BHA. Emulsions were characterized using brightfield light microscopy and the oxidation was monitored by measuring the lipid hydroperoxides, thiobarbituric acid reactive substances (TBARS),

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“…The conformation change in the IgG molecule occurred during heat exposure reduces antigen-binding activity of this protein Calmettes et al [62], whereas, antigen-binding site of IgG is more sensitive to heat compared to other part of the molecule [21,22]. Trujillo et al [19] reported that Immunoglobulins, are species specific on heat sensitivity particularly IgG such as on bovine, caprine and ovine.…”

Section: Effect Of Heat On Liquid Whey Igg Content At Various Phmentioning

confidence: 99%

“…The presence/absent of casein or fat and different processing technique applied to prepare liquid whey might also influence the reduction of IgG and other whey proteins [62]. Walstra et al [63] demonstrated the effect of removal of fat from colostrum.…”

Section: Effect Of Heat On Liquid Whey Igg Content At Various Phmentioning

confidence: 99%

The Influence of Heat Treatment in Liquid Whey at Various pH on Immunoglobulin G and Lactoferrin from Yak and Cows’ Colostrum/Milk

Xiaoyun¹,

Lin²

2015

J Food Process Technol

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Yak milk is gaining popularity yearly, as a source of nutritious, immune, less likely to cause allergies than cows' milk and a means of generating income, though ranked behind bovine milk in China. The main objective of the research was to compare the Immunoglobulin G (IgG) and Lactoferrin (LF) concentrations of liquid whey from Yak and dairy Cows' colostrum or milk. Thereafter, the thermal stability of liquid whey was evaluated by measuring the concentration change in IgG and LF using an ELISA technique, as influenced by temperature and pH after centrifugation.IgG and LF concentrations in liquid whey from colostrums both in yak and cow were significantly higher (p<0.05) compared to milk. IgG did not differ significantly (p>0.05) between yak and cow's milk, as well as between yak and cow's colostrum. Also, LF content was not significant different between yak and cow milk. However, LF concentration was significantly higher in cows' colostrum than in yak. With reference to IgG content, yak breed observed to produce high quality colostrum for all samples tested compared to cows.The extent of IgG and LF denaturation confirmed to increase with increased protein concentration, temperature and pH change near to pI. Colostral IgG and LF were more denatured compared to milk in both yak and dairy cows. There was significant (p<0.05) influence of pH changes resulted in either partial or complete denaturation or increased tendency to aggregate, which was removed during centrifugation. Liquid whey less affected at lower pH and at mild heat temperatures.

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Effect of heat treatment on milk protein functionality at emulsion interfaces. A review

Cited by 248 publications

References 49 publications

Bacterial and Fungal Counts of Dried and Semi-Dried Foods Collected from Dhaka, Bangladesh, and Their Reduction Methods

Bacterial and Fungal Counts of Dried and Semi-Dried Foods Collected from Dhaka, Bangladesh, and Their Reduction Methods

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

The Influence of Heat Treatment in Liquid Whey at Various pH on Immunoglobulin G and Lactoferrin from Yak and Cows’ Colostrum/Milk

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