Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk

Zhang, Wenjin; Liu, Yaowei; Li, Zhibin; Xu, Shu; Zhang, Jie; Hettinga, Kasper; Zhou, Peng

doi:10.1016/j.ultsonch.2021.105668

Cited by 27 publications

(9 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results are in agreement with [41], and this is due to that milk is free of all microbes from its creation until its exit from the udder of disease-free cows, but its unique composition, rich in all nutrients, makes it an ideal growth environment for microbes [42]. Despite that, the same time the data indicated that (RM), (EM) and (CM) were completely free of coliform bacteria (-), and these results are consistent with [43,44], said that milk is free of coliform bacteria except when contaminated with human feces or sewage. In addition, pH of raw milk and concentrated milk (evaporated or concentrated milk) ranges between 6.5-6.7 and 5.8-6.6 respectively, which is suitable for the growth of molds and yeasts and spore-forming bacteria because it bears a wide range of pH 4-7,while coliform bacteria need pH up to 4.4 at most [45].…”

Section: Microbiological Quality Of Raw Evaporated and Concentrated Milksupporting

confidence: 71%

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Sayel

Khalid

Rashid

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

This study aimed to make a comparison between the effect of nano-filtration and evaporation techniques on one of the most important dairy products absolutely, concentrated milk, in order to see the strengths and weaknesses of both, and harnessing nano-filtration technology to produce condensed milk if it proves to be the most effective technology. Therefore, cow’s milk was obtained from a reliable source and three treatments were prepared from it: (RM) it is raw milk without concentration, (EM) was concentrated by evaporation technology while (CM) was concentrated by nano-filtration technology. The results showed that concerning the chemical composition, values of protein, fat, lactose and ash was (6.3, 9.7, 8.2 and 0.96%) for (CM), while were (7.4, 7.45, 9.6 and 0.88%) respectively for (EM), although it contained a lower percentage of protein and lactose, but the statistical analysis did not show a significant between these values. Also, the CN, NPN, TN and WP were (5.18, 0.05, 1.12 and 1.12%) for (CM) while were (6.64, 0.04, 1.05 and 0. 76%) respectively at (EM). Also, (CM) contained a greater amount of minerals, Mg, Na, K, P and Ca values of (CM) were (84.42, 787.6, 1125, 136.1 and 373.8 ppm) while were (72.93, 763.7, 988, 125.8 and 325.9 ppm) for (EM) respectively. Not only that, but also nano-filtration showed a higher efficiency in raising the microbial quality, total microbial count of (CM) was (0.18 × 102), while was (0.22 × 102) for (EM), molds and yeasts, spore-forming bacteria and Chloform bacteria was marked with (±), (±) and (-) respectively just like (EM) but avoiding the downsides of heat treatment. with regard to sensory properties, the colour, texture, flavor and taste scores of (CM) were (13.3, 32.2, 38 and 9.3) respectively, and finally crowned its superiority in the total scores which was (92.8/100), while values of (EM) were (12, 29.5, 33.6 and 8.4) respectively, and (83.5/100) at total scores.

show abstract

Section: Microbiological Quality Of Raw Evaporated and Concentrated Milksupporting

confidence: 71%

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Sayel

Khalid

Rashid

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…The sonifier was operated in pulse mode, with a continuous pulse of 59.9 s followed by a short pause of 30 s. The samples were treated for 9 min (excluding pause time) at 40 W (1,080 kJ/L, 38% amplitude), for 6 min at 60W (1,080 kJ/L, 58% amplitude) or for 9 min at 60 W (1,620 kJ/L, 58% amplitude). The energy density (KJ/L) was calculated as power(W) x treatmenttime ( sec )/ volume ( mL ) ( 24 ). The temperature of the samples was recorded by a temperature data logger (RS PRO 1384, RS Components B.V., Netherlands).…”

Section: Methodsmentioning

confidence: 99%

Effects of High-Pressure Processing, UV-C Irradiation and Thermoultrasonication on Donor Human Milk Safety and Quality

et al. 2022

Self Cite

View full text Add to dashboard Cite

Holder pasteurization (HoP) is the current recommended treatment for donor human milk. Although this method inactivates microbial contaminants, it also negatively affects various milk components. High-pressure processing (HPP, 400, 500, and 600 MPa), ultraviolet-C irradiation (UV-C, 2,430, 3,645, and 4,863 J/L) and thermoultrasonication (TUS, 1,080 and 1,620 kJ/L) were investigated as alternatives to thermal pasteurization (HoP). We assessed the effects of these methods on microbiological safety, and on concentration and functionality of immunoglobulin A, lactoferrin, lysozyme and bile salt-stimulated lipase, with LC-MS/MS-based proteomics and activity assays. HoP, HPP, TUS, and UV-C at 4863 J/L, achieved >5-log10 microbial reduction. Native protein levels and functionality showed the highest reduction following HoP, while no significant reduction was found after less intense HPP and all UV-C treatments. Immunoglobulin A, lactoferrin, and lysozyme contents were also preserved after low intensity TUS, but bile salt-stimulated lipase activity was significantly reduced. This study demonstrated that HPP and UV-C may be considered as suitable alternatives to HoP, since they were able to ensure sufficient microbial inactivation while at the same time better preserving the bioactive components of donor human milk. In summary, our results provide valuable insights regarding the evaluation and selection of suitable processing methods for donor human milk treatment, which may replace HoP in the future.

show abstract

“…With the use of the HIUS technology, the main processing can be improved such as controlling certain undesirable microorganisms, inactivating some enzymes, reducing the time of fermentation, enhancing cellular growth and proliferation, accelerating acidification, promoting enzyme activities, and increasing substrate transfer rate (Gholamhosseinpour & Hashemi, 2019; Nguyen et al, 2009). As shown in Figure 4, HIUS can be employed in wide areas of milk processing such as pasteurization (Scudino et al, 2020), fermentation (Abesinghe et al, 2019), microorganism inactivation (Akdeniz & Akalın, 2020; Arroyo et al, 2011; Bermúdez‐Aguirre & Barbosa‐Cánovas, 2008), extraction (Rathnakumar et al, 2021), homogenization (Aernouts et al, 2015; Liu et al, 2021), microfiltration (Zhang et al, 2021), ultrafiltration (Jin et al, 2014; Jin et al, 2017), creaming (Juliano et al, 2011; Leong, 2020), viscosity decreasing (Desphande & Walsh, 2017), dissolution (Wu et al, 2020; Yebra et al, 2004), and so on. Table 1 represents the applications of HIUS in the milk industry with their mechanism and results.…”

Section: Ultrasound Applicationsmentioning

confidence: 99%

“…Prolonging the shelf life of pasteurized milk is a challenge while the use of microfiltration alone or combined with thermal treatments may be an appropriate approach. Microfiltration is widely used in the dairy industry (pore size of 1.4 μm), this technology can separate bacteria, somatic cells and some spores from skim milk without damaging other components (Zhang et al, 2021). Microfiltration membranes are efficient in removal of bacteria and spores by 3–6 log reduction but cannot remove pathogens by 100%.…”

Section: Ultrasound Applicationsmentioning

confidence: 99%

Ultrasound assisted processing of milk: Advances and challenges

Firouz

Sardari

Soofiabadi

et al. 2022

J Food Process Engineering

View full text Add to dashboard Cite

High-intensity ultrasound (HIUS) is a green technology that has improved various processes in the food industry. HIUS leads to improved heat and mass transfer rates, providing a faster processing technique and limiting production costs by increasing process efficiency. In food processing, ultrasound is regarded as a promising emerging technology with the potential to speed up processes and produce high quality products. This article describes recent applications of power ultrasound for physical milk processing, mentions the advantage and disadvantages of this technology, evaluates the physical and chemical effects of HIUS on the modification of milk, and novel research areas leading to the promotion and solving the challenges ahead. It is concluded that HIUS is a useful tool for milk processing, because of its positive effects on the quality and retaining their initial nutritional properties and sensory characteristics. It can also be considered that the forthcoming research will lead to the improvement and industrialization of this technology. Practical ApplicationsAs a very important food item in the human diet, milk has very sensitive components that usually undergo undesirable changes during processing. Power ultrasound is an emerging green technology that has a great potential for application in dairy processing that can significantly reduce such unfavorable changes. It has been proven that ultrasound has an appropriate capability to accelerate processes, reduce energy consumption and increase productivity. This technology has been successfully used in pasteurization, homogenization, filtration, and drying of milk in laboratory scale.Ultrasound has a very high potential for industrialization in the dairy industry and draws a promising perspective for its conventional applications in the production of dairy products in the not-too-distant future.

show abstract

Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk

Abstract: Graphical abstract

Cited by 27 publications

References 41 publications

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Effects of High-Pressure Processing, UV-C Irradiation and Thermoultrasonication on Donor Human Milk Safety and Quality

Ultrasound assisted processing of milk: Advances and challenges

Contact Info

Product

Resources

About