Impact of nonthermal processing on different milk enzymes

Abstract

Milk is highly perishable and deteriorates rapidly during storage. Although the thermal processing technologies successfully inactivate many enzymes and microorganisms up to a required level, they can negatively affect the natural flavour of dairy foods and decrease their nutritional value. Alternative nonthermal technologies have been established as an interesting approach to produce safe and healthy dairy products, without compromising their nutritional quality. These techniques have the ability to inactivate milk enzymes without affecting the milk quality. In addition, the combination of two different nonthermal techniques and mild heating has proven to be more effective to provide safety to milk when compared to the treatments alone. This review aims to evaluate the impact of nonthermal technologies, in particular, ultrasound, pulsed electric field, high-pressure processing and ultraviolet irradiation on milk enzymes.

Novel processing techniques and spinach juice: Quality and safety improvements

“…The conventional thermal techniques are less energy cost‐effective, environment‐friendly, and processing losses. But novel technologies (PEF and US) require very low operating energy and accelerate the processes (Siddeeg et al., 2019b), improve the quality of products, and eliminate or reduce disadvantageous impacts on the environment (Ahmad et al., 2019; Manzoor et al., 2019b; Zhang, Wang, Zeng, Han, & Brennan, 2019). These nonthermal techniques ensure a notable decrease in microbial activity, higher shelf life and safe consumption of food products (Ahmed et al., 2019; Zia, Khan, Zeng, Shabbir, & Aadil, 2019).…”

Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives

“…Ultrasound is a novel technology has been used in many food processing and applications such as dairy and beverage technology (Ahmad et al, 2019;Guimarães et al, 2018Guimarães et al, , 2019a, oil extraction (Aydar et al, 2017b;Jiménez et al, 2007) and as a pretreatment in drying of foods (Huang et al, 2019). Ultrasound pretreatment accelerates the mass transfer in drying mainly due to breakdown of cells and formation of micro channels (Sun, 2014).…”

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).…”