The effect of high pressure on nitrogen compounds of milk

Kiełczewska, Katarzyna; Czerniewicz, M.; Michalak, Joanna; Brandt, Waldemar

doi:10.1088/0953-8984/16/14/017

Cited by 5 publications

(7 citation statements)

References 11 publications

(12 reference statements)

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“…A study by Li et al 50 found that bovine milk treated by HPP retains bovine IgG activity when pressure is lower than 276 MPa. Kielczewska et al 51 evaluated the influence of pressurization on nitrogen compounds in bovine milk and found a 17% decrease in unspecified immunoglobulin activity following treatment at 200 MPa for 15 minutes at 20°C. Immunoglobulins and α-lactalbumins in goat's milk were shown to be pressure resistant under pressures of 300 MPa at 25°C, partially denatured when temperature was increased to 50°C, and subsequently denatured by 35% upon exposure to 500 MPa of pressure.…”

Section: Effect Of High-pressure Processing On Iga Immunoactivitymentioning

confidence: 99%

Effects of High-Pressure Processing on Immunoglobulin A and Lysozyme Activity in Human Milk

2007

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Banked human milk, processed using low-temperature/long-time or Holder pasteurization, inactivates pathogenic microorganisms but degrades important biochemical components. High-pressure processing kinetics favor inactivation of microorganisms with retention of biochemical activity and nutritional quality of foods. The effects of high-pressure processing (400 MPa) and low-temperature/long-time pasteurization (62.5°C, 30 minutes) on total immunoglobulin A and lysozyme activity in human milk were investigated. Indirect modified enzyme-linked immunosorbent and a Micrococcus lysodeikticus turbidimetric assay were performed to measure immunoglobulin A immunoactivity and lysozyme activity, respectively. Pressure-treated samples retained significantly higher ( P < .05) levels of immunoglobulin A and lysozyme activity compared to samples treated with low-temperature/ long-time pasteurization. These data suggest that high-pressure processing is a potential alternative to thermal pasteurization of human milk that can give greater retention of some bioactive components. Further research is needed to determine whether high-pressure processing can inactivate pathogens of concern in donor human milk. J Hum Lact. 23(3):253-261.

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Section: Effect Of High-pressure Processing On Iga Immunoactivitymentioning

confidence: 99%

Effects of High-Pressure Processing on Immunoglobulin A and Lysozyme Activity in Human Milk

2007

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“…Milk pH is associated with micellar and soluble phosphate and calcium salt balance (Kielczewska et al ., ) and also with acid concentration, which can be produced from lactose and from lipid enzymatic hydrolysis resulting in free fatty acids (Pareda et al ., ; Serra et al ., ). The results obtained for homogenised milk at pressures up to 300 MPa showed no significant pH reduction ( P > 0.05) after the HPH and also during 2 days of storage (data not shown).…”

Section: Resultsmentioning

confidence: 85%

Effects of high‐pressure homogenisation on physicochemical characteristics of partially skimmed milk

Pedras

Tribst

Cristianini

2013

Int J of Food Sci Tech

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Summary The changes in partially skimmed milk (0.5% fat) physicochemical properties and proteins after high‐pressure homogenisation (HPH) at 100, 200 and 300 MPa were investigated. Processing parameters and changes in pH, ethanol precipitation stability, lightness, whey protein denaturation, hydrophobicity and viscosity were evaluated. No significant differences were found between milk pH and nonprotein nitrogen content before and after HPH. Ethanol stability, lightness and hydrophobicity increased when pressure was increased from 100 MPa to 300 MPa. Whey protein denaturation, evaluated through noncasein nitrogen, occurred only at 200 to 300 MPa, and viscosity increased just at 300 MPa. Therefore, HPH changed some milk physicochemical characteristics, mainly those related to protein content. These results highlight that HPH processing is a promising technology to improve partially skimmed milk mouth feel being suitable for dairy products manufacturing.

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“…Kiełczewska et al. (2004) reported that for cows’ milk the level of whey protein denaturation achieved after 15 min HPP treatment at 400 MPa was 35.7%, and this increased to just 51.1% at 600 MPa. HPP leads to unfolding and aggregation of whey proteins, which is accompanied by an increase in water‐binding capacity.…”

Section: Assessmentmentioning

confidence: 99%

“…In an experiment where 600 MPa for 15 min were applied to achieve a reduction of at least 7 log 10 cycles of three food‐borne bacteria ( L. monocytogenes , S. aureus and Pseudomonas aeruginosa ) about 80% of the β‐Lg was denatured (Ramos et al., 2015). Temperature increases the level of denaturation, achieving 100% in milk treated at 400 MPa and above and temperatures up to 60°C (Garcia‐Risco et al., 2000; Kiełczewska et al., 2004; Moatsou et al., 2008a).…”

Section: Assessmentmentioning

confidence: 99%

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The efficacy and safety of high‐pressure processing of food

Koutsoumanis¹,

Álvarez‐Ordóñez²,

Bolton³

et al. 2022

EFS2

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High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log10 reduction of vegetative microorganisms) of HPP when applied to foodstuffs are intrinsic (e.g. water activity and pH), extrinsic (P and t) and microorganism‐related (type, taxonomic unit, strain and physiological state). It was concluded that HPP of food will not present any additional microbial or chemical food safety concerns when compared to other routinely applied treatments (e.g. pasteurisation). Pathogen reductions in milk/colostrum caused by the current HPP conditions applied by the industry are lower than those achieved by the legal requirements for thermal pasteurisation. However, HPP minimum requirements (P/t combinations) could be identified to achieve specific log10 reductions of relevant hazards based on performance criteria (PC) proposed by international standard agencies (5–8 log10 reductions). The most stringent HPP conditions used industrially (600 MPa, 6 min) would achieve the above‐mentioned PC, except for Staphylococcus aureus. Alkaline phosphatase (ALP), the endogenous milk enzyme that is widely used to verify adequate thermal pasteurisation of cows’ milk, is relatively pressure resistant and its use would be limited to that of an overprocessing indicator. Current data are not robust enough to support the proposal of an appropriate indicator to verify the efficacy of HPP under the current HPP conditions applied by the industry. Minimum HPP requirements to reduce Listeria monocytogenes levels by specific log10 reductions could be identified when HPP is applied to ready‐to‐eat (RTE) cooked meat products, but not for other types of RTE foods. These identified minimum requirements would result in the inactivation of other relevant pathogens (Salmonella and Escherichia coli) in these RTE foods to a similar or higher extent.

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The effect of high pressure on nitrogen compounds of milk

Cited by 5 publications

References 11 publications

Effects of High-Pressure Processing on Immunoglobulin A and Lysozyme Activity in Human Milk

Effects of High-Pressure Processing on Immunoglobulin A and Lysozyme Activity in Human Milk

Effects of high‐pressure homogenisation on physicochemical characteristics of partially skimmed milk

The efficacy and safety of high‐pressure processing of food

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