Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/716 |
Resumo: | The processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters, and microbiological, rheological, and biological aspects, compared with the sample submitted to conventional pasteurization (PAST, 72 ◦C/15 s). All samples showed higher than 12 g/ 100 mL of protein, consisting of high-protein content products. In addition, Ohmic Heating (OH) generated lower energy expenditure and more significant microbial inactivation of lactic acid bacteria, molds and yeasts, total mesophiles, and psychotropics. Furthermore, OH at lower electric field strengths, mainly OH8, improved antidiabetic, anti-oxidant, and anti-hypertensive activities and rheological properties, and resulted in lower hydroxymethylfurfural contents, and higher whey protein nitrogen index. The results suggest that OH is a technology that can be used in flavored milk with high-protein content, being recommended an electric field strength of 6.96 V/cm. However, more studies are necessary to evaluate the effect of OH on high-protein dairy products, mainly by studying other OH processing parameters. |
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Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activityDairy foodsEmerging technologiesOhmic heatingBioactive compoundsMicrobial shelf lifeThe processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters, and microbiological, rheological, and biological aspects, compared with the sample submitted to conventional pasteurization (PAST, 72 ◦C/15 s). All samples showed higher than 12 g/ 100 mL of protein, consisting of high-protein content products. In addition, Ohmic Heating (OH) generated lower energy expenditure and more significant microbial inactivation of lactic acid bacteria, molds and yeasts, total mesophiles, and psychotropics. Furthermore, OH at lower electric field strengths, mainly OH8, improved antidiabetic, anti-oxidant, and anti-hypertensive activities and rheological properties, and resulted in lower hydroxymethylfurfural contents, and higher whey protein nitrogen index. The results suggest that OH is a technology that can be used in flavored milk with high-protein content, being recommended an electric field strength of 6.96 V/cm. However, more studies are necessary to evaluate the effect of OH on high-protein dairy products, mainly by studying other OH processing parameters.ElsevierRocha, Ramon S.; et al.2023-04-14T16:49:03Z2023-04-14T16:49:03Z2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Research International , v.161, 2022. Disponível em: https://doi.org/10.1016/j.foodres.2022.111827.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/716reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-04-14T16:49:03Zoai:http://repositorio.ital.sp.gov.br:123456789/716Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-04-14T16:49:03Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity |
title |
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity |
spellingShingle |
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity Rocha, Ramon S.; et al. Dairy foods Emerging technologies Ohmic heating Bioactive compounds Microbial shelf life |
title_short |
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity |
title_full |
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity |
title_fullStr |
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity |
title_full_unstemmed |
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity |
title_sort |
Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity |
author |
Rocha, Ramon S.; et al. |
author_facet |
Rocha, Ramon S.; et al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Rocha, Ramon S.; et al. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Dairy foods Emerging technologies Ohmic heating Bioactive compounds Microbial shelf life |
topic |
Dairy foods Emerging technologies Ohmic heating Bioactive compounds Microbial shelf life |
description |
The processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters, and microbiological, rheological, and biological aspects, compared with the sample submitted to conventional pasteurization (PAST, 72 ◦C/15 s). All samples showed higher than 12 g/ 100 mL of protein, consisting of high-protein content products. In addition, Ohmic Heating (OH) generated lower energy expenditure and more significant microbial inactivation of lactic acid bacteria, molds and yeasts, total mesophiles, and psychotropics. Furthermore, OH at lower electric field strengths, mainly OH8, improved antidiabetic, anti-oxidant, and anti-hypertensive activities and rheological properties, and resulted in lower hydroxymethylfurfural contents, and higher whey protein nitrogen index. The results suggest that OH is a technology that can be used in flavored milk with high-protein content, being recommended an electric field strength of 6.96 V/cm. However, more studies are necessary to evaluate the effect of OH on high-protein dairy products, mainly by studying other OH processing parameters. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022 2023-04-14T16:49:03Z 2023-04-14T16:49:03Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Food Research International , v.161, 2022. Disponível em: https://doi.org/10.1016/j.foodres.2022.111827. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/716 |
identifier_str_mv |
Food Research International , v.161, 2022. Disponível em: https://doi.org/10.1016/j.foodres.2022.111827. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/716 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
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language |
eng |
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|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
collection |
Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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1798311817309585408 |