Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels

Abstract

In this work, we investigated the effects of the ultrasonic power (0, 200, 400 and 600 W) on non-thermal processing of an inulin-enriched whey beverage. We studied the effects of high-intensity ultrasound (HIUS) on microbial inactivation (aerobic mesophilic heterotrophic bacteria (AMHB), total and thermotolerant coliforms and yeasts and molds), zeta potential, microstructure (optical microscopy, particle size distribution), rheology, kinetic stability and color. The non-thermal processing applying 600 W of ultrasonic power was comparable to high-temperature short-time (HTST) treatment (75 °C for 15 s) concerning the inactivation of AMHB and yeasts and molds (2 vs 2 log and 0.2 vs 0.4 log, respectively), although HIUS has reached a lower output temperature (53 ± 3 °C). The HIUS was better than HTST to improve beverage kinetic stability, avoiding phase separation, which was mainly attributed to the decrease of particles size, denaturation of whey proteins and gelation of polysaccharides (inulin and gellan gum). Thus, non-thermal processing by HIUS seems to be an interesting technology for prebiotic dairy beverages production.

On the heat stability of whey protein: Effect of sodium hexametaphosphate

“…; Guimarães et al . ). In other words, whey proteins can be utilised as a substitute for milk in the production of beverages in which fruit pulps, chocolate and stabilisers can be added to enhance flavour and overall acceptability of the whey protein‐based dairy beverages (Della Lucia et al .…”

“…There is also a report promoting the production of whey protein‐based prebiotic beverage (Guimarães et al . ). Furthermore, whey proteins can be utilised for the preparation of fermented whey beverage as a source of protein, B 2 and B 12 vitamins and several important minerals such as Ca and Mg (Souza et al .…”

“…), high‐intensity ultrasound (Guimarães et al . ), ohmic heating (Cappato et al . ) or the supercritical carbon dioxide technology (Amaral et al .…”

Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas

“…Whey proteins have high biological value, possess functional and bioactive properties, and may be a protein source for enteral formulas, due to the evidence that they increase the synthesis of protein and can promote better tolerance of enteral nutrition (Abrahão, 2012;Silva et al, 2014;Guimarães et al, 2019). Recently, there has been interest in using whey proteins and hydrocolloids in food beverages, because this interaction may play an important role in solutions stability (Ahmadi et al, 2018;Guimarães et al, 2018a).…”

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

“…Although conventional thermal processing has been widely used in the dairy industry, it has also been recognized that the high temperatures employed to kill bacteria also lead to the thermal degradation of volatile and thermosensitive compounds, resulting in the loss of sensory and nutritional values of milk and dairy products (Bhushand, Vyawarea, Wasnik, Agrawal, & Sandey, ; Chandrasekaran, Ramanathan, & Basak, ). In order to minimize the deleterious effects of conventional thermal processes, alternative dairy processing technologies have been studied, such as pulsed electric field (McAuley, Singh, Haro‐Maza, Williams, & Buckow, ), ohmic heating (Cappato et al., , 2018; Costa et al., ), carbon dioxide technology (Amaral et al., ), ultraviolet light (Kasahara, Carrasco, & Aguilar, ), ultrasound (Guimarães et al., ,b; Monteiro et al., ), pulsed‐light (Miller, Sauer, & Moraru, ), and cold plasma (Coutinho et al., ).…”