Novel method of zinc ions supplementing with fermented and unfermented ice cream with using PEF

Abstract

Summary Bacteria of Lactobacillus rhamnosus B 442 were enriched with zinc ions using a pulsed electric field technology. The strain was added to the mix and used for the production of two types of ice cream: unfermented and fermented. Zinc content in the ice cream varied from 0.962 mg·100 g−1 to 1.81 mg·100 g−1. Differences were observed in some properties of unfermented and fermented ice cream. Lower fat content (from 4.86% to 4.92%) and lower hardness (3.88 N–4.32 N) were determined for the fermented ice cream, whereas the unfermented samples had higher meltability (1880s–1936s) and adhesiveness (from 29.66 Ns to −28.27 Ns). There was no statistically significant effect of the type of ice cream and Zn2+ addition on protein, ash and carbohydrate content in the final product. The viability of the bacteria was at a high level (4.09·108–3.26·1012).

The application of PEF technology in food processing and human nutrition

“…Bioaccumulation of Zn 2+ and Ca 2+ was higher than in the control sample (with the addition of zinc and without PEF treatment) by, respectively, 164% and 300%. Lactobacillus rhamnosus B 442 cells enriched with zinc ions were used for the production of two types of ice cream: unfermented and fermented (Pankiewicz et al 2019 ). Also in the case of Se 2+ , the application of pulsed electric fields improves accumulation of this element in yeast cells up to 68% (Pankiewicz et al 2017 ).…”

“…was higher than in the control sample (with the addition of zinc and without PEF treatment) by, respectively, 164% and 300%. Lactobacillus rhamnosus B 442 cells enriched with zinc ions were used for the production of two types of ice cream: unfermented and fermented (Pankiewicz et al 2019). Also in the case of Se 2?…”

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

“…The findings indicate that monopolar PEF pasteurization can be suggested to improve the goat milk quality at the industrial level. Because of the growing need for greater nutritional content and fresh-like characteristics in processed foods, non-thermal treatments such as PEF have gained traction as a replacement for thermal pasteurization (57,(89)(90)(91). PEF is used at room temperature (20-25 • C) and has a short treatment period, generally <1 s. Because of its cheap processing cost, little energy loss, and environmental friendliness, the outcomes of PEF processing are encouraging in the food and beverage production industries (57,89).…”

Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk

“…However, conventional heat pasteurization affects the organoleptic properties of milk, which often produces cooked‐flavor due to the destruction of sulphydryl groups in sulphur‐containing amino acids (Lee et al., 2015). Thus, non‐thermal treatment such as pulsed electric field (PEF) has gained greater attention as a substitute for thermal pasteurization due to the rising demand for high nutritional value and fresh‐like characteristic of processed foods (Aadil et al., 2015; Aadil et al., 2018; Ahmad et al., 2019; Pankiewicz et al, 2019; Zhang et al., 2019). PEF is operated at ambient temperature (20–25°C) with short treatment time, usually less than 1 s. The results of PEF processing are shown to be encouraging in the food and drink manufacturing due to its low processing cost, minor energy loss, and environment friendliness (Aadil et al., 2015; Arshad et al., 2020).…”