Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient

Pires, Roberto P.S.; Cappato, Leandro P.; Guimarães, Jonas T.; Rocha, Ramon S.; Silva, Ramón; Balthazar, Celso F.; Freitas, Mônica Q.; Silva, Paulo Henrique F.; Neto, Roberto P.C.; Tavares, Maria Inês B.; Granato, Daniel; Raices, Renata S.L.; Silva, Márcia Cristina; Cruz, Adriano G.

doi:10.1016/j.jfoodeng.2020.109989

Cited by 54 publications

(18 citation statements)

References 40 publications

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“…Although studies done to raise Fischer ratio are quite extensive, its application in infant formula milk powder is still lacking to our knowledge, as loss of nutrients by heating process and bitterness of peptides might be the limiting factors. Pires et al (2020) demonstrated that Ohmic heating contributed to the maintenance of essential nutrients and reduction in formation of Maillard reaction by-products in infant milk formulas. Li et al (2019) obtained less bitter, high Fischer ratio corn peptides by using α-chymotrypsin and carboxypeptidase A followed by activated carbon adsorption of bitterness-causing hydrophobic AAAs, both of which could be the future applying directions for food industry.…”

Section: Application Of High Fischer Ratio Peptides In Infant Formula Milk Powdermentioning

confidence: 99%

Producing high Fischer ratio peptides from milk protein and its application in infant formula milk powder

Shi

2021

qas

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Milk protein is beneficial for the health of infants and is mainly derived from bovine, sheep, goat or camel milk. High Fischer ratio peptides usually comprise two to nine amino acid residues. The ratio is computed as a molar ratio between branched-chain amino acids (BCAAs) over aromatic amino acids (AAAs) with various claimed health-promoting functions. In this Lilliput review, the classification and nutritional functions of milk proteins are discussed, the physiological functions and preparation methods of high Fischer ratio peptides are introduced, and the application of oligopeptide with unique amino acid composition and physiological functions in infant formula milk powder are reviewed. The development status of relevant industry is also summarized with future prospects. It is concluded that application of high Fischer ratio peptides prepared from milk protein in infant formula food is of great significance and requires further studies.

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Section: Application Of High Fischer Ratio Peptides In Infant Formula Milk Powdermentioning

confidence: 99%

Producing high Fischer ratio peptides from milk protein and its application in infant formula milk powder

Shi

2021

qas

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“…Atualmente, a segurança da FI é garantida por rigorosas legislações, por um controle de qualidade que emprega métodos analíticos bem estabelecidos e por novos estudos que trazem soluções práticas para minimizar possíveis incidentes, principalmente os microbiológicos. Estes incidentes podem afetar as características organolépticas, influenciando o consumidor e diminuindo a credibilidade em relação à qualidade do produto (Fei et al, 2020;Fioravanti et al, 2020a;Fu et al, 2020;Pires et al, 2020;Li et al, 2019). Para prevenir cada vez mais estes incidentes, os regulamentos técnicos de FI para lactentes e produtos lácteos são delineados por padrões internacionais elaborados pela Comissão do Codex Alimentarius ou por padrões específicos elaborados principalmente pela União Europeia e pelos seguintes países: Estados Unidos, China, Austrália e Nova Zelândia (Poitevin, 2016).…”

Section: Legislação Para Fórmulas Infantisunclassified

Uma abordagem dos ensaios in vitro para estimar a absorção dos minerais em fórmulas infantis

Fioravanti

Morgano

2021

Braz. J. Food Technol.

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Resumo A fórmula infantil é a opção de alimento mais recomendada quando a amamentação não é possível. Para o melhor entendimento do comportamento gastrointestinal e da absorção dos nutrientes presentes nas fórmulas infantis, realizam-se estudos que simulam os processos de digestão. Este trabalho teve como objetivo discutir a evolução das fórmulas infantis com foco na avaliação da absorção de Ca, Cu, Fe, K, Mg, Mn, P e Zn, identificando métodos disponíveis para a avaliação de bioacessibilidade e de biodisponibilidade, de forma a melhor entender a absorção desses nutrientes. Para isto, foi realizada uma revisão bibliográfica sobre fórmulas infantis e os métodos in vitro mais utilizados no estudo de minerais, com foco no consumo, na qualidade e nos aspectos tecnológicos. Foi constatada uma tendência mundial no aumento do consumo de fórmulas infantis e verificou-se que estudos de biodisponibilidade e bioacessibilidade de minerais, mesmo que ainda escassos, colaboram para a evolução e o desenvolvimento deste produto, visando a uma aproximação com a composição do leite materno. A pesquisa mostrou que a composição da fórmula infantil vem sendo constantemente aperfeiçoada por revisões das legislações e pela indústria, e que, para a obtenção de uma fórmula infantil com alta capacidade de absorção de nutrientes, devem ser realizados estudos de bioacessibilidade e/ou de biodisponibilidade, pois estes estudos possibilitam uma melhor compreensão da influência dos diferentes ingredientes na absorção dos nutrientes. Os estudos também mostraram que, para uma ingestão mais equilibrada, nas diferentes fases do lactente, são necessárias diferentes composições dos nutrientes nas fórmulas infantis.

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“…ohmically processed products have superior quality compared to those processed using conventional heating (Pires et al, 2020;Rocha et al, 2020a, b) and may have positive effects on health as found in experiments on rats (Rocha et al, 2020b). In addition, Rocha et al (2020a) reported that pasteurization of milk using ohmic heating at low electric field strength (< 8 V/cm) can contribute to the formation of bioactive compounds in cheeses produced from the milk but negatively affected fatty acid profile of the cheeses.…”

Section: Introductionmentioning

confidence: 99%

“…Since the development of commercial ohmic heating units for food sterilization by APV Baker (England) in 1980's, researchers from universities and research institutions have conducted numerous studies on ohmic heating of food products. Studies on application of ohmic heating has been carried out on fruits and vegetables (Mizrahi, 1996;Lima & Sastry, 1999;Wang & Sastry, 2002;Salengke & Sastry, 2005, 2007aSarang et al, 2008), juices and purees (Sastry & Palaniappan, 1991;Castro et al, 2003Castro et al, , 2004Icier & Ilicali, 2005;Mercali et al, 2013;Darvishi et al, 2013;Achir et al, 2016;Abedelmaksoud et al, 2018), liquid eggs (Icier & Bozkurt, 2011;Darvishi et al, 2012;Kasler & Sastry, 2019), meat and fish (Shirsat et al, 2004;Halleux et al, 2005;Sarang et al, 2008;Zell et al, 2009;Bozkurt & Icier, 2010;Fattahi & Zamindar, 2020), and dairy based products (Bansal & Chen, 2006;Pires et al, 2020;Kuriya et al, 2020;Rocha et al, 2020a, b).…”

Section: Introductionmentioning

confidence: 99%

“…One of the most important findings reported in literature regarding ohmic heating is that it can deliver rapid, uniform, and efficient heating for liquid and solid foods as well as for foods containing mixtures of liquid and solid particulates (Bansal & Chen, 2006;Salengke & Sastry, 2007b, c;Pires et al, 2020). In addition, several researchers have reported that Practical Application: Carrageenan extraction based on ohmic heating has been developed and tested.…”

Section: Introductionmentioning

confidence: 99%

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Extraction of carrageenan from Eucheuma spinosum using ohmic heating: optimization of extraction conditions using response surface methodology

et al. 2021

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Seaweed is an important global commodity since it is the source of many important products such as carrageenans, agar, alginates, and bioactive compounds. Seaweed processing is an energy intensive process since it involves heating large volumes of seaweeds in alkali solutions at high temperatures for up to six hours. To increase energy efficiency, an ohmic based processing system has been developed but has not been tested thoroughly. Therefore, the objective of this study was to identify optimum processing conditions for extraction of carrageenan from Eucheuma spinosum using ohmic heating technology. The experiment was conducted using Central Composite Design with four variables, i.e. extraction temperature, extraction duration, KOH concentration, and solution to seaweed ratio. Following the extraction process, carrageenan was recovered through precipitation using 90% isoprophyl alcohol solution. Results of experiments indicate that extraction yields varied from 29.6-62.4% dry basis with viscosity and gel strength varied from 259-290 mPa.s and 42.54-70.41 g/cm 2 respectively. Statistical analysis indicated that extraction yield can be adequately modeled using the four variables and optimum extraction yield (61.59%), gel strength (53.48 g/cm 2 ), and viscosity (284.51 mPa.s) were achieved at 95 °C extraction temperature, 240 minutes of extraction time, 0.4M KOH concentration, and 45:1 solution to seaweed ratio.

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Ohmic heating for infant formula processing: Evaluating the effect of different voltage gradient

Cited by 54 publications

References 40 publications

Producing high Fischer ratio peptides from milk protein and its application in infant formula milk powder

Producing high Fischer ratio peptides from milk protein and its application in infant formula milk powder

Uma abordagem dos ensaios in vitro para estimar a absorção dos minerais em fórmulas infantis

Extraction of carrageenan from Eucheuma spinosum using ohmic heating: optimization of extraction conditions using response surface methodology

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