Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality

Balthazar, Celso F.; Santillo, Antonella; Guimarães, Jonas T.; Bevilacqua, Antonio; Corbo, Maria Rosaria; Caroprese, Mariangela; Marino, R.; Esmerino, Erick A.; Silva, Márcia Cristina; Raices, Renata S.L.; Freitas, Mônica Q.; Cruz, Adriano G.; Albenzio, Marzia

doi:10.1016/j.ultsonch.2018.10.017

Cited by 76 publications

(41 citation statements)

References 35 publications

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“…Ultrasound technology has also been used in the elimination of microbes from foods. Balthazar et al [ 67 ] demonstrated that ultrasound conditions of 78–104 Watts in 6 min and a pulse duration of 4 s eliminated contaminant bacteria in semi-skimmed sheep milk while maintaining desired levels of lactic acid bacteria. In another study, high intensity ultrasound (0.3–3.0 kJ/cm 3 ) was applied to chocolate milk and found effective against total aerobic counts by reducing 3.56 ± 0.02 logarithmic cycles as compared to conventional pasteurization (72 °C/15 s).…”

Section: Action Mechanisms/principles Associated With the Selected Non-thermal Food Processing Technologiesmentioning

confidence: 99%

“…A number of studies have been done to determine the effect of cold plasma technology against microbes. A study by Balthazar et al [ 67 ] on the effect of cold plasma treatment on milk showed significant results in inactivating total aerobic mesophilic bacteria and coliforms obtained through an application of 78–104 watts in 4–8 min in pulse duration of 4 s on the milk samples. In another study, corona discharge plasma jet generated by 20 kilovolts and 1.5 amperes under atmospheric pressure conditions was effective against aerobic bacteria, yeasts and molds in brown rice; maintaining the sensory and biochemical attributes [ 129 ].…”

Section: Action Mechanisms/principles Associated With the Selected Non-thermal Food Processing Technologiesmentioning

confidence: 99%

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Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Chacha

Zhang

Ofoedu

et al. 2021

Foods

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The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.

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Section: Action Mechanisms/principles Associated With the Selected Non-thermal Food Processing Technologiesmentioning

confidence: 99%

Section: Action Mechanisms/principles Associated With the Selected Non-thermal Food Processing Technologiesmentioning

confidence: 99%

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Chacha

Zhang

Ofoedu

et al. 2021

Foods

View full text Add to dashboard Cite

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“…Amino acid concentrations: No reduction/change in amino acid profile among the control and treated samples was observed. while storage up to 180 days in the frozen state (Balthazar et al, 2019) Frequency of 24 kHz, power of 400 W, amplitude of 120 μm, at 63 ± 0.5 • C Raw whole bovine milk Improved homogenization, stability, and appearance with a significant (0.2%) increase in the fat extractability when compared with raw milk (Bermúdez-Aguirre et al, 2008) membrane, and favors the amalgamation of casein and serum proteins, which is considered favorable for cheese production (Bermúdez-Aguirre et al, 2008). The MFG membrane is of clinical importance due to the presence of bioactive components; for example, sphingomyelin, which is a phospholipid known to inhibit proliferation of carcinoma cell lines (Spitsberg, 2005) and α-tocopherol (vitamin E), which is an antioxidant in nature with proven efficacy in prevention of cancer and Alzheimer's disease (Tucker & Townsend, 2005).…”

Section: Ultrasound Technology (Specifications/settings) Composition Of Milk Effect On Heat-sensitive Bioactive Components Referencesmentioning

confidence: 99%

Applications of novel processing technologies to enhance the safety and bioactivity of milk

Soni

Samuelsson

Loveday

et al. 2021

Comp Rev Food Sci Food Safe

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Bioactive compounds in food can have high impacts on human health, such as antioxidant, antithrombotic, antitumor, and anti-inflammatory activities. However, many of them are sensitive to thermal treatments incurred during processing, which can reduce their availability and activity. Milk, including ovine, caprine, bovine, and human is a rich source of bioactive compounds, including immunoglobulins, vitamins, and amino acids. However, processing by various novel thermal and non-thermal technologies has different levels of impacts on these compounds, according to the studies reported in the literature, predominantly in the last 10 years. The reported effect of these technologies either covers microbial inactivation or the bioactive composition; however, there is a lack of comprehensive compilation of studies that compare the effect of these technologies on bioactive compounds in milk (especially, caprine and ovine) to microbial inactivation at similar settings. This research gap makes it challenging to conclude on the specific processing parameters that could be optimized to achieve targets of microbial safety and nutritional quality at the same time. This review covers the effect of a wide range of thermal and non-thermal processing technologies including high-pressure processing, pressure-assisted thermal sterilization, pulsed-electric field treatment, cold plasma, microwave-assisted thermal sterilization, ultra-high-pressure homogenization, ultrasonication, irradiation on the bioactive compounds as well as on microbial inactivation in milk.Although a combination of more than one technology could improve the reduction of bacterial contaminants to meet the required food safety standards and retain bioactive compounds, there is still scope for research on these hurdle approaches to simultaneously achieve food safety and bioactivity targets.

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“…Ultrasound is considered as a nonpolluting and nonionizing form of energy that is generated by mechanical vibrations that produce sequential compression and rarefaction waves in a liquid [1] . Power ultrasound, especially the low frequency ultrasound, is used to change the physical and chemical properties of food by inducing pressure, shear, and temperature difference in the medium and has been applied to dairy research in microorganism inactivation [2] , [3] , components extraction from cells or tissues [4] , [5] , enzymatic activity acceleration or inactivation [6] , [7] and emulsification improvement [8] .…”

Section: Introductionmentioning

confidence: 99%

Ultrasound pretreatment prior to spray drying improve the flowability and water sorption properties of micellar casein concentrate

Song

Yao

Zhang

et al. 2022

Ultrasonics Sonochemistry

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Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality

Cited by 76 publications

References 35 publications

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Applications of novel processing technologies to enhance the safety and bioactivity of milk

Ultrasound pretreatment prior to spray drying improve the flowability and water sorption properties of micellar casein concentrate

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