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

Mohamad, Azizah; Shah, Nor Nadiah Abdul Karim; Sulaiman, Alifdalino; Adzahan, Noranizan Mohd; Aadil, Rana Muhammad

doi:10.1111/jfpp.14940

Cited by 23 publications

(24 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previous studies on goat milk suggeested the heatdependent pasteurization methods, but the latest research proved that pulsed electric field treatment could be used as an alternative to the conventional pasteurization method to obtain better results. Goat milk treated with 20 kV/cm for a period of 5s showed similar results to conventional pasteurization, revealing its high potential for application as an alternative to conventional pasteurization method (92). Previous studies do not have definite information about the actual process and processing parameters for obtaining goat milk powder, but the study of Nascimento et al (59) suggested some parameters in spray drying and other aspects of the process, to obtain an end product with very low moisture content (2.4%) and water activity (0.2-0.3), enhancing the shelf life and consumer acceptability of goat milk powder (59).…”

Section: What Does the Current Review Add To The Existing Knowledge?mentioning

confidence: 71%

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

Nayik¹,

Jagdale

Gaikwad

et al. 2021

Front. Nutr.

View full text Add to dashboard Cite

Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.

show abstract

Section: What Does the Current Review Add To The Existing Knowledge?mentioning

confidence: 71%

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

Nayik¹,

Jagdale

Gaikwad

et al. 2021

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…The particle size determination of milk samples was determined according to the method of Azizah et al (2020) by using a laser diffraction particle size alyser (M3000, Malvern Instruments Ltd, UK).…”

Section: Particle Sizementioning

confidence: 99%

Impact of thawing methods on physico‐chemical properties and microstructural characteristics of concentrated milk

Chen

Mei

Xie

2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

This study investigated the effects of different thawing methods on the physicochemical properties and microstructural characteristics of pasteurized milk and concentrated milk. Four thawing methods including air thawing, flowing water thawing, microwave thawing, and ultrasonic thawing (UT) were individually used. The results showed that particle size and fat globules size of milk increased after thawing, but UT could improve these conditions. For the pasteurized milk, thawing process caused ethanol stability and heat stability degradation. Thawing decreased thermal stability of concentrated milk; however, no change was observed in ethanol stability.Secondary structures of proteins in both samples were also destroyed after thawing.The thawing method did not change pH values, but it would cause a small change in titratable acidity. Overall, the UT could maintain physico-chemical properties of pasteurized milk and concentrated milk better compared with other thawing treatments.

show abstract

“…Pulsed electric field (PEF) has gained more attention in the past few years to extract beneficial materials from food waste/by-products through diffusion, osmosis, pressing, and drying [ 10 ]. It minimizes the deleterious effects of conventional heating processes [ 11 , 12 , 13 ]. PEF technology, as a promising alternative to other methods (boiling, microwave- and ultrasound-assisted extractions, etc.…”

Section: Introductionmentioning

confidence: 99%

A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents

et al. 2021

Self Cite

View full text Add to dashboard Cite

Different parts of a plant (seeds, fruits, flower, leaves, stem, and roots) contain numerous biologically active compounds called “phytoconstituents” that consist of phenolics, minerals, amino acids, and vitamins. The conventional techniques applied to extract these phytoconstituents have several drawbacks including poor performance, low yields, more solvent use, long processing time, and thermally degrading by-products. In contrast, modern and advanced extraction nonthermal technologies such as pulsed electric field (PEF) assist in easier and efficient identification, characterization, and analysis of bioactive ingredients. Other advantages of PEF include cost-efficacy, less time, and solvent consumption with improved yields. This review covers the applications of PEF to obtain bioactive components, essential oils, proteins, pectin, and other important materials from various parts of the plant. Numerous studies compiled in the current evaluation concluded PEF as the best solution to extract phytoconstituents used in the food and pharmaceutical industries. PEF-assisted extraction leads to a higher yield, utilizes less solvents and energy, and it saves a lot of time compared to traditional extraction methods. PEF extraction design should be safe and efficient enough to prevent the degradation of phytoconstituents and oils.

show abstract

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

Cited by 23 publications

References 37 publications

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

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

Impact of thawing methods on physico‐chemical properties and microstructural characteristics of concentrated milk

A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents

Contact Info

Product

Resources

About