Effect of thermosonication process on physicochemical properties and microbial load of goat’s milk

Ragab, Eman S.; Lu, Jianwei; Pang, Xiaoyang; Nassar, Khaled S.; Yang, Baojia; Zhang, S W; Lv, Jing

doi:10.1007/s13197-019-04001-3

Cited by 23 publications

(20 citation statements)

References 28 publications

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“…Whereas they showed an increase in WHC with the high level-fat in thermosonication treated yoghurt. Independent in our previous study ( Ragab et al, 2019) we suggest that the main reason for increasing the water holding capacity attributed to ultrasound cavitation, which induced a reduction in the fat globules, subsequently total fat membrane surface area increased. Therefore, the increased amount of membrane included a lot of newbonded casein, which would be hydrophilic.…”

Section: Water Holding Capacity (Whc)supporting

confidence: 50%

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Textural and Microstructural Properties of Set Yoghurt Produced from Goat Milk Treated by Homogenization and Thermosonication

Ragab

Yacoub

Nassar

et al. 2021

Alexandria Science Exchange Journal

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Thermosonication (TS) prior to conventionally heated (95 o C for 10 min) goat milk (GM) (at an ultrasound frequency of 20 kHz and output power 4000 W, from 5 to 15 min) effected the preparation of yoghurts with microstructure and texture properties superior to those of control yoghurt samples produced from homogenization milk (HM) before heated at the same temperature. Thermosonication altered the secondary structure of the protein which decreased β-sheet content and increased the amount of α-helix structure leading to increase the hydrophobicity. As well as in thermosonication milk (TSM) samples, the percentage of β-sheet structures inversely correlated with the exposure of hydrophobic regions of the protein (r = 0.79; r = 0.84), while the percentage of α-helix structure positively correlated to the increase in the surface hydrophobicity (r = 0.61; r = 0.92) for GM and cow milk (CM) samples, respectively. Moreover, there were no significant aggregates observed in TS samples compared to the homogenized, before heating. Texture profile and microstructure analysis showed that the yoghurt produced from the thermosonication milk samples had higher firmness, adhesiveness, and deluxe network structure than those induced from the homogenized milk samples.

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Section: Water Holding Capacity (Whc)supporting

confidence: 50%

“…Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) under reducing condition was performed using (Bio-Rad-Mini-Protean tetra system Electrophoresis tank) according to ( Ragab et al, 2019). The SDS-PAGE gel was scanned by the Alpha Ease FC gel imaging system (Alpha Inc., USA).…”

Section: Gel Electrophoresismentioning

confidence: 99%

Textural and Microstructural Properties of Set Yoghurt Produced from Goat Milk Treated by Homogenization and Thermosonication

Ragab

Yacoub

Nassar

et al. 2021

Alexandria Science Exchange Journal

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“…As evidence for this case, in the study conducted with goat milk, it was emphasized that US irradiation did not initiate the Maillard reaction. Therefore the color values of raw milk and treated milk were not statistically different [143] . In a more recent study, Comarella et al [35] noticed an increased concentration of monomeric anthocyanins in “Isabella” grape juice due to US irradiation because of the synergism between sonication time and temperature leading to increased release of bioactive compounds.…”

Section: Ultrasonication Applications On Color Profile Of Foodsmentioning

confidence: 84%

Impact of ultrasonication applications on color profile of foods

Kutlu

Pandiselvam

Kamiloğlu

et al. 2022

Ultrasonics Sonochemistry

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“…Recent studies performed on the inactivation of microorganisms by applying different intensity of ultrasonication evidenced that this technique has potential to kill microorganisms in milk. Study performed by Ragab et al (2019) on goat milk reported 2.37 log cfu/ml decrease in TAMB count at 20 kHz, 300 W 10 min. Balthazar et al (2019) stated 99% reduction in the number of TAMB, coliforms, lactobacilli and lactococci counts in sheep milk with an ultrasonication at 104 W for 6 min.…”

Section: Microbiological Analysismentioning

confidence: 97%

Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including Brucella melitensis

Tavşanlı

Aydın

Ede

et al. 2021

Food sci. technol. int.

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The aim of the present study was to investigate the detrimental effect of ultrasound application, as an alternative to pasteurization, on raw goat milk microorganisms and some food pathogens including Brucella melitensis. For this purpose, six different ultrasound applications with a power of 20 kHz at 100%, 50% and 10% amplitudes with or without pulsation were practiced. Colour changes as an increase in brightness (L-value) and decrease in yellow colour value (b-value) were determined in either pasteurized or ultrasonified groups. The most efficient detrimental effect on bacteria was obtained at 100% amplitudes (III and IV group). In these groups, decrease of TAMB, coliforms, streptococci, lactobacilli, yeast and mould counts were 6.52, 6.27, 5.31, 5.61, 5.27 and 4.02 log cfu/ml respectively in raw milk. Inactivation of food pathogens Brucella melitensis type 3, Salmonella Typhimirium, Escherichia coli, Listeria monocytogenes and methicilin resistant Staphylococcus aureus inoculated in goat milk was approximately 99%, which was as efficient as HTST and LTLT pasteurization process. Consequently, ultrasound applications can be an alternative to heat processes in dairy since effective bacterial inactivation could be attained in a relatively economic and environmentally friendly way.

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Effect of thermosonication process on physicochemical properties and microbial load of goat’s milk

Cited by 23 publications

References 28 publications

Textural and Microstructural Properties of Set Yoghurt Produced from Goat Milk Treated by Homogenization and Thermosonication

Textural and Microstructural Properties of Set Yoghurt Produced from Goat Milk Treated by Homogenization and Thermosonication

Impact of ultrasonication applications on color profile of foods

Influence of ultrasound application on the microbiota of raw goat milk and some food pathogens including Brucella melitensis

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