High Power Ultrasound Processing in Milk and Dairy Products

Zisu, Bogdan; Chandrapala, Jayani

doi:10.1002/9781118560471.ch6

Cited by 9 publications

(5 citation statements)

References 95 publications

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“…Milk fat globules coalesced to form larger fat clusters and were covered by caseins and/or whey protein with the application ultrasound for less than 1 min. However, prolonged sonication (>5 min) disrupted the fat clusters into smaller agglomerates and eventually disintegrated to small individual fat globules (Zisu & Chandrapala, 2015; Chandrapala et al ., 2016). This process concurrently released triglycerides that were trapped inside the fat globules into the aqueous phase (Bermúdez‐Aguirre et al ., 2008), leading to increase amounts of fatty acids.…”

Section: Resultsmentioning

confidence: 99%

The production of volatile compounds in model casein systems with varying fat levels as affected by low‐frequency ultrasound

Bui

Cozzolino

Zisu³

et al. 2021

Int J of Food Sci Tech

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The effects of low-frequency ultrasound on the production of volatile compounds in model casein protein systems containing various fat concentrations of 2%, 4% and 6% (w/w) were investigated. Ultrasound application was performed at 20 kHz for up to 10 min which corresponded to energy densities ranging from 9.54 to 190.8 J mL −1 . Similar volatile compounds were detected both in pure fat and mixtures of casein and fat (CF) systems. These volatiles belonged to the groups of aldehydes, ketones, esters, alcohols and hydrocarbons, which were the products of oxidation of lipids or protein degradation due to acoustic cavitation. The amount of fat in the casein systems had minor effects on the production of volatiles, whereas the production of volatile compounds was significantly affected by the ultrasound treatment. Short sonication times <5 min generated similar volatile profiles to the untreated samples. In contrast, prolonged sonication for 5 and 10 min considerably increased the production of volatile compounds and the amounts of fatty acids. Thus, the application of low-frequency ultrasound for short periods should be considered to minimise the production of volatile compounds which can ultimately affect the taste.

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Section: Resultsmentioning

confidence: 99%

The production of volatile compounds in model casein systems with varying fat levels as affected by low‐frequency ultrasound

Bui

Cozzolino

Zisu³

et al. 2021

Int J of Food Sci Tech

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“…The combination of heat and ultrasonication is more lethal (known as thermosonication). Another approach includes pressure+ultrasonication (Manosonication) and heat+pressure+sonication (Manothermosonication) (Zisu and Chandrapala, 2015). High-intensity ultrasonication tends to develop undesirable off-flavour.…”

Section: Ultrasonicationmentioning

confidence: 99%

Approaches for shelf life extension of milk and milk products

Shah,

Patel,

Koshta

et al. 2024

Croat. j. food sci. technol. (Online)

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Milk, as an almost complete food, has been a necessity of infants since their birth. Its balanced nutritional composition acts as a great site for microorganisms. Thus, the threat of its spoilage always persists as soon as it leaves the udder. The preservation of milk has been a concern since the development of humankind to keep it safe for consumption after a while. Earlier development of humans raised the idea of the conversion of milk into different forms i.e. curd, cheese, etc. In the later centuries, the beginning of dairy industry started using various means and technologies to eliminate the contamination from milk and milk products to overcome the issue of shelf life and to assure safety and quality. The heat treatment came in the most popular form as pasteurization and sterilization. However, due to the adverse effect of heat on the nutrition of milk the dairy industry strives for innovation in the process and technology. The current consumer demand for minimally processed, qualitative, and nutritional food makes the application of non-thermal technologies such as high-pressure processing (HPP), pulsed electric field (PEF), cold plasma, irradiation, ultrasonication, ohmic heating, microfiltration, bactofugation, etc. to enhance shelf life of products. In this review article, the role of three major aspects of the dairy industry viz. milk processing, use of additives, and various packaging techniques pertaining to the enhancement of the shelf life of milk and milk products are discussed.

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“…The disruption was caused by the shear forces from acoustic cavitation (Bermúdez-Aguirre et al ., 2008). Fat globule size and distribution, therefore, reduces in respond to ultrasonic power and sonication time (Villamiel and de Jong, 2000; Ertugay et al ., 2004; Zisu and Chandrapala, 2015). In addition, Bermúdez-Aguirre et al .…”

Section: Mechanisms Of Ultrasound and Their Chemical And Physical Effmentioning

confidence: 99%

“…The disruption of fat globules leads to a reduction in fat globule size and releases more free fatty acids and triglycerides into the surrounding aqueous phase, which are the main targets of lipase and esterase enzyme initiating lipid oxidation reaction chains (Villamiel and de Jong, 2000; Bermúdez-Aguirre et al ., 2008). In high fat content milk, ultrasound can cause coalescence of fat globules, forming fat aggregates, especially at cold ultrasonic conditions (50 W, <10°C) (Zisu and Chandrapala, 2015; Chandrapala et al ., 2016). However, on prolonged sonication, the strong shear forces appeared to disrupt the fat clusters to smaller agglomerates and eventually to tiny individual fat globules (Zisu and Chandrapala, 2015; Chandrapala et al ., 2016).…”

Section: Mechanisms Of Ultrasound and Their Chemical And Physical Effmentioning

confidence: 99%

“…In high fat content milk, ultrasound can cause coalescence of fat globules, forming fat aggregates, especially at cold ultrasonic conditions (50 W, <10°C) (Zisu and Chandrapala, 2015; Chandrapala et al ., 2016). However, on prolonged sonication, the strong shear forces appeared to disrupt the fat clusters to smaller agglomerates and eventually to tiny individual fat globules (Zisu and Chandrapala, 2015; Chandrapala et al ., 2016).…”

Section: Mechanisms Of Ultrasound and Their Chemical And Physical Effmentioning

confidence: 99%

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Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review

Bui

Cozzolino

Zisu³

et al. 2020

Journal of Dairy Research

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The effects of low and high frequency ultrasound on the production of volatile compounds along with their derivation and corresponding off-flavours in milk and milk products are discussed in this review. The review will simultaneously discuss possible mechanisms of applied ultrasound and their respective chemical and physical effects on milk components in relation to the production of volatile compounds. Ultrasound offers potential benefits in dairy applications over conventional heat treatment processes. Physical effects enhance the positive alteration of the physicochemical properties of milk proteins and fat. However, chemical effects propagated by free radical generation cause redox oxidations which in turn produce undesirable volatile compounds such as aldehydes, ketones, acids, esters, alcohols and sulphur, producing off-flavours. The extent of volatile compounds produced depends on ultrasonic processing conditions such as sonication time, temperature and frequency. Low frequency ultrasound limits free radical formation and results in few volatile compounds, while high ultrasonic frequency induces greater level of free radical formation. Furthermore, the compositional variations in terms of milk proteins and fat within the milk systems influence the production of volatile compounds. These factors could be controlled and optimized to reduce the production of undesirable volatiles, eliminate off-flavours, and promote the application of ultrasound technology in the dairy field.

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High Power Ultrasound Processing in Milk and Dairy Products

Cited by 9 publications

References 95 publications

The production of volatile compounds in model casein systems with varying fat levels as affected by low‐frequency ultrasound

The production of volatile compounds in model casein systems with varying fat levels as affected by low‐frequency ultrasound

Approaches for shelf life extension of milk and milk products

Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products – a review

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