Heat damage evaluation in ultra-high pressure homogenized milk

Pereda, J.; Ferragut, V.; Quevedo, Joan Miquel; Güamis, B.; Trujillo, A.J.

doi:10.1016/j.foodhyd.2009.02.010

Cited by 61 publications

(38 citation statements)

References 22 publications

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“…The use of these pressures does not always ensure the physical stability of the emulsions and the reformulation of the product is usually needed, by means of the addition of different emulsifiers and/or stabilisers. The use of emerging technologies, such as high pressure homogenisation (HPH), may enhance the physical stability of the product, since it provokes the deflocculation of clusters of primary fat globules and the uniform dispersion of agglomerates, changes the protein conformation and increases the emulsion's viscosity, among other things (Floury, Desrumaux, & Lardières, 2000;Pereda, Ferragut, Quevedo, Guamis, & Trujillo, 2009;Desrumaux & Marcand, 2002). Despite the advantages, current research, based on the application of HPH in the processing of vegetable milks, processing, has only focused on soy milk (Cruz et al, 2007;Li, Chen, Liu, & Chen, 2008).…”

Section: Introductionmentioning

confidence: 99%

Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

Bernat

Cháfer

Chiralt

2015

IJFS

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Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, the combined effect of high pressure homogenisation (HPH) and heat treatment on the physical stability of almond "milk" was studied. The beverage was homogenised by applying 62, 103 and 172 MPa (MF1, MF2 and MF3 respectively); MF3 was also combined with two different heat treatments (85°C-30 min (LH) and 121°C-15 min (HH)). Both microstructure and colloidal stability were analysed in all the processed samples to select the most suitable treatment with which to obtain a stable product. The selected almond milk was then fermented with probiotic Lactobacillus reuteri and Streptococcus thermophilus and the final product was characterised throughout cold storage time (28 days) as to pH, acidity, serum retention and starter viability. A sensory evaluation and probiotic survival to in vitro digestion was also conducted. The results showed that the physical and structural almond-milk properties were affected by both HPH and heat treatments, obtaining the greatest stability in MF3-LH samples. The fermented milk permitted probiotic survivals above the level suggested as minimum for ensuring health benefits during the entire controlled time and, hence, can be considered as a functional food. No differences in the sensory acceptability of the product were found between 1 and 28 storage days. Therefore, a new, functional, fermented product was developed, which was suitable for targeted groups, such as the lactose-intolerant and cow-milk-protein allergic populations.

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Section: Introductionmentioning

confidence: 99%

Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

Bernat

Cháfer

Chiralt

2015

IJFS

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“…33,39,40 No âmbito industrial, a perda de estabilidade se manifesta na redução da vida de prateleira (shelf-life), ocorrência de recall, com a retirada do produto do mercado devido à incidência de sedimentação, havendo a consequente redução dos lucros e aumento dos gastos. 31 Todos estes fatores confirmam a importância do uso dos indicadores de tratamento térmico como ferramenta de controle de processo.…”

Section: Quantificação Dos Indicadores De Tratamento Térmico Estudadosunclassified

“…13,[25][26][27][31][32][33][34][35] O presente trabalho teve como principal contribuição a avaliação do efeito do processamento térmico de amostras comerciais de leite UHT através da determinação dos índices de WPNI e HMF por espectrofotometria no visível, interpretados por meio de ferramenta quimiométrica.…”

Section: Introductionunclassified

Spectrophotometric Determination of Wpni and HMF in Uht Milk Through the Principal Components Analysis

Neves¹,

Silva²,

Oliveira³

2016

Química Nova

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SPECTROPHOTOMETRIC DETERMINATION OF WPNI AND HMF IN UHT MILK THROUGH THE PRINCIPAL COMPONENTS ANALYSIS.During heat treatment milk suffers changes among which whey proteins insolubility and Maillard reaction can be monitored using spectrophotometric methods by determining the whey protein nitrogen (WPNI) and 5-hydroxymethylfurfural (HMF). The aim of this work was the evaluation of heat treatment in commercial UHT milk samples through HMF and WPNI determination by spectrophotometric methods in visible region, using chemometric tools in data analysis. The regression models were fitted and statistical assumptions were tested. The WPNI confidence interval (CI) was (0.91; 3.73) mg mL -1 showing the heat treatment severity and classifying the samples as "medium heat treatment" according to American Dairy Products Association. For free HMF index, the CI were: (2.39; 3.27) and (6.01; 6.89) µmol L -1 for regular and low lactose content samples, respectively; while these two samples group presented CI of (11.67; 12.39) and (132.28; 143.22) µmol L -1 for total HMF index, respectively; showing the influence of lactose content in total HMF index. Descriptive statistical analysis associated with principal component analysis demonstrated a lack of standardization in the current Brazilian UHT process. The spectrophotometric methods allowed obtaining further inferences about the product quality associated to its heat treatment.Keywords: Maillard reaction; denaturation; chemometric; quality control. INTRODUÇÃODurante o processamento térmico o leite sofre modificações devido à ação do calor, dentre as quais tem-se a insolubilização das soroproteínas e a reação entre proteínas e lactose, denominada reação de Maillard (RM).1 Especificamente estas duas modificações químicas causadas pela ação do calor geram compostos capazes de serem determinados através de métodos espectrofotométricos, 2,3 permitindo monitorar e controlar a severidade do tratamento térmico aplicado ao produto.Métodos espectrofotométricos têm sido usualmente utilizados para determinação de alguns constituintes químicos em matrizes alimentícias 4-11 devido à fácil aplicação, eficácia e eficiência aceitáveis, e baixo custo quando comparados a métodos analíticos mais sofisticados como, por exemplo, cromatografia à líquido de alta eficiência (CLAE), 12,13 cromatografia a gás (CG), 14-16 cromatografia por fluido supercrítico (CFS) 17-19 e eletroforese capilar (EC) 20-23 associados a detectores compatíveis com cada sistema de separação.A metodologia proposta por Kuramoto et al. 2 para determinação do índice de soroproteína não desnaturada ou whey protein nitrogen index (WPNI) via turbidimetria utiliza o princípio de "salting out" com adição de cloreto de sódio em excesso. Sabe-se que ao aumentar a força iônica de um meio há a tendência na redução da capacidade solvente da água e, consequentemente, da espessura da dupla camada elétrica que envolve as proteínas. A redução de tais efeitos estabilizadores proporciona uma efetiva perda de solubilidade protéica gerando preci...

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“…Such a lack of effect has been attributed to the flash time of the treatment, which has been estimated in some cases as lower than 1 s [50] with a velocity of 100 m/s [24]. Indeed, in the case of milk, UHPH samples, regardless of the increase of temperature experienced in the UHPH valve, suffered less Maillard reaction, less whey protein denaturation and did not present lactose isomerisation compared to a commercial pasteurised milk with a concomitant preservation of essential amino acids and as a consequence with a better nutritional value desired by consumers [49]. Differential scanning calorimetric analysis indicated that soymilk proteins were partially denatured by 200 MPa, whereas UHPH treatment at 300 MPa showed the same extent of denaturation as UHT soymilk [12]; denaturation may probably be due to Fig.…”

Section: Uhph: Pressure and Heatmentioning

confidence: 99%

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

2014

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Ultra-high-pressure homogenisation (UHPH) is a novel technology with applications in the processing of fluids. While the technology is based on conventional balland-seat homogenisers, developments in valve design and materials have enabled pressures of 400 MPa to be achieved. The benefits of UHPH include shelf-life extension through inactivation of microorganisms and improvements in functionality due to increased emulsion capacity and stability, with minimal effects on nutritional value and sensory characteristics. It is also envisaged that the thermal effects of UHPH are minimal as the treated fluid reaches its maximum temperature for less than a second. European research projects have recently supported the studies of UHPH for food applications, including dairy products, vegetable milk, and fruit juices. These projects have been focused on the evaluation of the effects of UHPH on a large number of food components, with a particular emphasis on control of enzymes and physical functionality. UHPH is a sustainable process that has potential application in a large number of liquid foods, including milk (cow, goat, soy, rice, and almond), fruit juices (orange, apple, and grape), and manufactured food products (yoghurt, soghurt, and cheese) as a novel process for the production of a wide variety of safe and nutritious foods.

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Heat damage evaluation in ultra-high pressure homogenized milk

Cited by 61 publications

References 22 publications

Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

Spectrophotometric Determination of Wpni and HMF in Uht Milk Through the Principal Components Analysis

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

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