Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach

Karlović, Sven; Bosiljkov, Tomislav; Brnčić, Mladen; Semenski, Damir; Dujmić, Filip; Tripalo, Branko; Ježek, Damir

doi:10.15255/cabeq.2014.19400

Cited by 33 publications

(14 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…By implosion of cavitation gas bubbles, high intensity shock waves (26) evaluated the impact of different treatment times (3, 6 and 9 min) on particle diameters of goat's milk under the same ultrasound conditions as conducted in this study. They revealed that the duration of 6 min had a major impact on surface area diameter, resulting in the highest decrease of fat globule size.…”

Section: Physicochemical Characteristics Of Enriched Goat's Milkmentioning

confidence: 99%

Novel Approach for the Development of Functional Goat Milk-based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment

Komes

Bušić

Belščak‐Cvitanović

et al. 2017

Food Technol. Biotechnol.

View full text Add to dashboard Cite

SummaryRegardless of its highly valuable nutritive composition, goat's milk is less preferred by consumers due to its specific sensory characteristics that are very often regarded as undesirable. On the other hand, traditional medicinal plants from Lamiaceae family, due to their rich bioactive composition, especially polyphenols, and desirable aroma profile, can be used to enhance and improve bioactive and sensory properties of food. In the present study nutritively valuable beverages were produced by enrichment of goat's milk with medicinal plant extracts derived from the Lamiaceae family and stabilized by homogenization with high intensity ultrasound treatment. The impact of plant species (lemon balm, mint, lavender, rosemary and sage) and ultrasound treatment duration (5 or 10 min) on the physicochemical, bioactive and sensory characteristics of enriched beverages was evaluated. The addition of plant extracts to goat's milk significantly increased the concentration of bioactive components (rosmarinic acid, hydroxycinnamic acid derivatives and luteolin derivatives), in dependence of the added plant extract. The prolongation of the ultrasound homogenization markedly decreased the fat globule size and thus beneficially affected the product stability. Apart from the achieved bioactive enrichment and stability, the developed beverages exhibited significantly improved sensory properties in comparison to plain goat's milk, with the highest overall acceptability determined for samples enriched with mint and rosemary.

show abstract

Section: Physicochemical Characteristics Of Enriched Goat's Milkmentioning

confidence: 99%

Novel Approach for the Development of Functional Goat Milk-based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment

Komes

Bušić

Belščak‐Cvitanović

et al. 2017

Food Technol. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…This novel technology avoids the harmful effects that heat has on nutritional value, flavor and color of food [5], [12]. The most important purpose of high pressure processing is maintenance of nutritive and sensory properties [13].…”

Section: A Homogenizationmentioning

confidence: 99%

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Massoud¹,

Belgheisi²,

Massoud³

2016

IJCEA

View full text Add to dashboard Cite

Abstract-High pressure processing is one of the advanced technologies to produce safe food, with better quality properties. In recent years, high pressure homogenization is a useful way which has attracted attention to improve the quality, increase shelf life, and maintain nutritional and sensory properties of milk and dairy products. Homogenization is considered a suitable alternative to thermal processes due to the lack of thermal damage. It is also one of the innovative technologies with a positive change in milk particles which leads to enhance the quality, shelf life and popularity of product. In this article, in addition to evaluation of the effect of homogenization on the fat particles, inactivating harmful bacteriophages and spoilage microorganisms, sensory and appearance properties of dairy products, the influence of high pressure homogenization on proteins and the viability of probiotic bacteria in dairy products especially yogurt will be reviewed. These changes result in the development of quality in dairy products and higher consumer's acceptance. IndexTerms-High pressure homogenization, microorganism, milk, yogurt, proteins.

show abstract

“…It has a frequency range of 16-100 kHz (Power Ultrasonics) followed by a range from 100 kHz-2 MHz representing the sonochemistry range, and at the end the non-destructive range from 2 MHz up to 10 MHz [25][26][27] . Ultrasonic methods are simple, instantaneous, and cost-effective for the study of the physical characteristics of various oil products for quality control purposes 28 .…”

Section: Introductionmentioning

confidence: 99%

Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil ( Elaeis guineensis ) by Ultrasonic Studies

Banu¹

2017

Chem.Biochem.Eng.Q.

View full text Add to dashboard Cite

The aim of the current investigation is to evaluate the efficiency of tertiary butyl hydroquinone (TBHQ) as an antioxidant in edible oil like palm oil (Elaeis guineensis) by physical, chemical and ultrasonic properties. The effects of the varying amounts of TBHQ on the oxidation stability of palm oil have been investigated. The antioxidant incorporated palm oil system and control oil were subjected to heating at 180 ± 5 °C continuously for a period of 4 h per day for 4 days consecutively. The parameters used to assess the thermal degradation and oxidation properties of the palm oil include ultrasonic velocity, viscosity and density. Adiabatic compressibility, intermolecular free length, relaxation time, and acoustic impedance have been calculated from experimental data. The effect of thermal ageing on the physical properties of the oil was confirmed by chemical analysis, which included free fatty acid, total polar compounds, and estimation of fatty acids profile by gas chromatography (GC). The chemical changes were studied by FT-IR bands. The results obtained from ultrasonic studies have shown improvement in oxidative stability and retardation in thermal degradation of the antioxidant-loaded oil in comparison with the base oil. Hence, the ultrasonic velocity and acoustical parameters used for assessment of stability of frying oil and palm oil with TBHQ can be recommended for repeated frying without adverse effects on the physical properties.

show abstract

Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach

Cited by 33 publications

References 28 publications

Novel Approach for the Development of Functional Goat Milk-based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment

Novel Approach for the Development of Functional Goat Milk-based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil ( Elaeis guineensis ) by Ultrasonic Studies

Contact Info

Product

Resources

About