Nonthermal Processing of Dairy Beverages

Birwal, Preeti; Deshmukh, Gajanan P.; Ravindra, Menon Rekha

doi:10.1016/b978-0-12-815504-2.00012-8

Cited by 3 publications

(2 citation statements)

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“…HPP is based on the Le Chatelier principle, in which food items are exposed to high atmospheric pressures ranging from 300 to 700 Mpa, resulting in the decrease in fat globule size and the deactivation of enzymes such as plasmin. According to previous research, at pressures of more than 300 Mpa, the enzymes found in milk lose their action [ 47 ]. The HPP can be employed to preserve colostrum by optimizing conditions for reducing bacterial load and viral count with minimum alteration in bioactive components [ 36 , 47 ].…”

Section: Impact Of Processing Techniques and Conditions On Colostrum ...mentioning

confidence: 99%

“…According to previous research, at pressures of more than 300 Mpa, the enzymes found in milk lose their action [ 47 ]. The HPP can be employed to preserve colostrum by optimizing conditions for reducing bacterial load and viral count with minimum alteration in bioactive components [ 36 , 47 ]. Gosch et al [ 48 ] purposed a hurdle procedure for bovine colostrum that consists of a combination of HPP (400–500 Mpa, for 10 min) and microfiltration (1.4 and 0.8 m) that minimizes the microbial load to low or undetectable and has a less detrimental impact on immunoglobulin (IgG) than other types of thermal processing.…”

Section: Impact Of Processing Techniques and Conditions On Colostrum ...mentioning

confidence: 99%

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Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

et al. 2022

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Bovine colostrum (BC) is the initial mammary secretion after parturition, which is nature’s bountiful source consisting of nutritional and bioactive components present in a highly concentrated low-volume format. All mammalian newborns require colostrum to enhance physiological processes such as lifelong immunity, gastrointestinal development, and resistance to microbial infections. The genetic, environmental, and processing methods can all have an impact on the biochemical contents of BC and its supplements. BC and its derivatives have been intensively researched for their potential use in functional foods, medicines, and animal feed. Evidence from clinical studies suggests that BC products are well-tolerated, nontoxic, and safe for human ingestion. Functional foods, feed, and pharmaceutical formulations based on bovine colostrum are playing noteworthy roles in the development of innovative products for promoting health and the prevention of chronic illnesses. This systematic review sheds light on recent research on (a) the effects of processing techniques on BC components, (b) emerging techniques used in the isolation and identification of novel components, (c) BC-based functional foods for human consumption and animal feed supplements, and (d) the role of BC in current drug delivery, as well as future recommendations.

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Section: Impact Of Processing Techniques and Conditions On Colostrum ...mentioning

confidence: 99%

Section: Impact Of Processing Techniques and Conditions On Colostrum ...mentioning

confidence: 99%

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

et al. 2022

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Recent Development of Non-Thermal Cold Plasma Technology for Safe and Sustainable Seafood Processing: A Review

Saklani¹,

nath²,

Das³

et al. 2019

Int.J.Curr.Microbiol.App.Sci

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Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies

Silva

Kadam

Munasinghe

et al. 2022

Foods

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Dairy and beverage products are considered highly nutritious. The increase demand for added nutritional benefits within the food systems consumed by the consumers paves the pathway towards fortifying nutraceuticals into these products. However, nutraceuticals are highly unstable towards harsh processing conditions. In addition, the safety of dairy and beverage products plays a very important role. Therefore, various heat treatments are in practice. As the heat-treated dairy and beverage products tends to illustrate several alterations in their organoleptic characteristics and nutritional properties, the demand for alternative non-thermal processing technologies has increased extensively within the food industry. Ultrasound and high-pressure processing technologies are desirable for this purpose as well as a safe and non-destructive technology towards encapsulation of nutraceuticals into food systems. There are benefits in implementing these two technologies in the production of dairy and beverage products with encapsulants, such as manufacturing high-quality products with improved nutritional value while simultaneously enhancing the sensory characteristics such as flavour, taste, texture, and colour and attaining the microbial quality. The primary objective of this review is to provide detailed information on the encapsulation of nutraceuticals and mechanisms involved with using US and HPP technologies on producing encapsulated yoghurt and beverage products.

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Nonthermal Processing of Dairy Beverages

Cited by 3 publications

References 61 publications

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

Insights into the Research Trends on Bovine Colostrum: Beneficial Health Perspectives with Special Reference to Manufacturing of Functional Foods and Feed Supplements

Recent Development of Non-Thermal Cold Plasma Technology for Safe and Sustainable Seafood Processing: A Review

Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies

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