Numerical evaluation of lactoperoxidase inactivation during continuous pulsed electric field processing

Buckow, Roman; Semrau, Julius; Sui, Qian; Wan, Jason; Knoerzer, Kai

doi:10.1002/btpr.1582

Cited by 25 publications

(10 citation statements)

References 51 publications

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“…Buckow and colleagues (2012) investigated the effect of combined PEF/thermal treatments on lactoperoxidase (LPO) dissolved in simulated milk ultra filtrate, and found that LPO inactivation was mainly due to thermal effects; nevertheless, 5-12% inactivation may be related to electro-chemical effects [129]. More recently, Sharma and colleagues (2017) assessed the effect of PEF and thermal treatments both on whole bovine milk enzymes, such as alkaline phosphatase, xanthine oxidase, lipase and plasmin, and on microorganisms count over 21 days of storage at 4 • C [130].…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Melini

Melini²,

Luziatelli

et al. 2017

Beverages

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Abstract:Consumers have recently shown a preference for natural food products and ingredients and within that framework, their interest in consuming raw drinking milk has been highlighted, claiming nutritional, organoleptic and health benefits. However, a public debate has simultaneously emerged about the actual risks and benefits of direct human consumption of raw milk. This paper compares the microbiological, nutritional and sensory profile of raw and heat-treated milk, to evaluate the real risks and benefits of its consumption. In detail, it provides an updated overview of the main microbiological risks of raw milk consumption, especially related to the presence of pathogens and the main outputs of risk assessment models are reported. After introducing the key aspects of most commonly used milk heat-treatments, the paper also discusses the effects such technologies have on the microbiological, nutritional and sensory profile of milk. An insight into the scientific evidence behind the claimed protective effects of raw milk consumption in lactose-intolerant subjects and against the onset of asthma and allergy disorders in children is provided. The emergence of novel milk processing technologies, such as ohmic heating, microwave heating, high pressure processing, pulsed electric fields, ultrasound and microfiltration is also presented as an alternative to common thermal treatments.

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Section: Pulsed Electric Fieldmentioning

confidence: 99%

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Melini

Melini²,

Luziatelli

et al. 2017

Beverages

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“…PEF exhibits limited effects on enzymes, perhaps due to conflicting reports in the literature on the thermal effects associated with PEF, which is often credited for the observed enzyme inactivation (Terefe and others ). Nevertheless, several research studies concluded that under selected processing conditions, PEF results in substantial inactivation of many indigenous food enzymes (Giner and others ; Espachs‐Barroso and others ; Min and others ; Buckow and others ). Conformational changes in enzymes following PEF treatment were observed by Yeom and others ().…”

Section: Pef Inactivation Of Native Enzymes In Citrus Juicesmentioning

confidence: 99%

Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability

Buckow

Toepfl

2013

Comp Rev Food Sci Food Safe

Self Cite

188

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During the last decades pulsed electric field (PEF) processing received considerable attention due to its potential to enhance food products or create alternatives to conventional methods in food processing. It is generally acknowledged that PEF processing can deliver safe and chill-stable fruit juices with fresh-like sensory and nutritional properties. Relatively low-processing temperature and short residence times can achieve highly effective inactivation of microorganisms while retaining product quality. A first commercial application of PEF for preservation of fruit juices was launched in 2006 in the United States. Since then, industrial-scale processing equipment for liquid and solid products were developed and, in Europe in 2009, an industrial juice preservation line was installed using 20 kV/cm pulses at 40 to 50• C to extend the chill-stability of fruit juices, including citrus juices and smoothies, from 6 to 21 d. The related PEF processing costs are in the range of US $0.02 to 0.03 per liter and are justified due to access to new markets and reduced return of spoiled product. However, despite its commercial success there are still many unknown factors associated with PEF processing of fruit and citrus juices and many conflicting reports in the literature. This literature review, therefore, aims to provide a comprehensive overview of the current scientific knowledge of PEF effects on microbial, enzymatic, nutritional, and sensory quality and stability of orange juices.

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“…Although reduced processing temperature could be seen as a positive characteristic of PEF technology, the particular condition explored in that study should be avoided, since the optimum temperature for plasmin activity is around 37 °C . In a similar way, the experiments conducted by Buckow et al . with simulated milk ultrafiltrate obtained limited inhibition of lactoperoxidase at 55 °C and 60 °C (6% and 9% of inactivation respectively) during PEF treatment ( E = kV cm −1 ; ti = 2.35 μs; f = 200 Hz; flow rate of 60 mL min −1 ).…”

Section: Effect Of Pef With Mild Heating On Enzymesmentioning

confidence: 81%

Pulsed electric field and mild heating for milk processing: a review on recent advances

et al. 2019

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Pulsed electric field (PEF) treatment consists of exposing food to electrical fields between electrodes within a treatment chamber, which can improve the preservation of fresh-like products such as milk. Although several studies support the use of PEF technology to process milk at low temperature, these studies reported microbial reductions of around 3 log 10 cycles and also indicated a limited impact of PEF on some endogenous and microbial enzymes. This scenario indicates that increasing the impact of PEF on both enzymes and microorganisms remains a major challenge for this technology in milk processing. More recently, combining PEF with mild heating (below pasteurization condition) has been explored as an alternative processing technology to enhance the safety and to preserve the quality of fresh milk and milk products. Mild heating with PEF enhanced the safety of milk and derived products (3 log 10 -6 log 10 cycles reduction on microbial load and drastic impact on the activity enzymes related to quality decay). Moreover, with this approach, there was minimal impact on enzymes of technological and safety relevance, proteins, milk fat globules, and nutrients (particularly for vitamins) and improvements in the shelf-life of milk and selected derived products were obtained. Finally, further experiments should consider the use of milk processed by PEF with mild heating on cheese-making. The combined approach of PEF with mild heating to process milk and derived products is very promising. The characteristics of current PEF systems (which is being used at an industrial level in several countries) and their use in the liquid food industry, particularly for milk and some milk products, could advance towards this strategy.

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Numerical evaluation of lactoperoxidase inactivation during continuous pulsed electric field processing

Cited by 25 publications

References 51 publications

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability

Pulsed electric field and mild heating for milk processing: a review on recent advances

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