Implications of pulsed electric field pre-treatment on goat milk pasteurization

Detalhes bibliográficos
Autor(a) principal: Araújo, Alberta
Data de Publicação: 2023
Outros Autores: Barbosa, Carla, Alves, Manuel Rui, Romão, Alexandre, Fernandes, Paulo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://hdl.handle.net/1822/87146
Resumo: Goat milk is an interesting product from a nutritional and health standpoint, although its physico-chemical composition presents some technological challenges, mainly for being less stable than cow’s milk at high temperatures. As pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety, non-thermal methods, such as pulsed electric fields (PEFs), reduce the microbial load and eliminate pathogens, representing an interesting alternative for processing this product. This study demonstrates how the combined use of a PEF with short thermal processing and moderate temperature can be effective and energy-efficient in goat milk processing. A combination of thermal treatment at 63 °C after a low-intensity PEF (50 µs pulses, 3 Hz, and 10 kV·cm−1) caused the same reduction effect on the population of Listeria monocytogenes (goat’s raw milk artificially spiked), as compared to a thermal treatment at 72 °C without a PEF. However, z values are significantly higher when PEF is used as a pre-treatment, suggesting that it may induce heat resistance in the survival population of L. monocytogenes. The sensitivity of L. monocytogenes to high temperatures is less pronounced in goat’s milk than cow’s milk, with a more pronounced impact of a PEF on lethality when combined with lower temperatures in goat’s milk. The effect of a PEF on Escherichia coli viability was even more pronounced. It was also observed that thermal treatment energy needs with a PEF as a pre-treatment can be reduced by at least 50% of the total energy requirements.
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spelling Implications of pulsed electric field pre-treatment on goat milk pasteurizationPulsed electric fieldsPEFGoats milkCows milkListeria monocytogenesE. coliPasteurizationGoat milk is an interesting product from a nutritional and health standpoint, although its physico-chemical composition presents some technological challenges, mainly for being less stable than cow’s milk at high temperatures. As pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety, non-thermal methods, such as pulsed electric fields (PEFs), reduce the microbial load and eliminate pathogens, representing an interesting alternative for processing this product. This study demonstrates how the combined use of a PEF with short thermal processing and moderate temperature can be effective and energy-efficient in goat milk processing. A combination of thermal treatment at 63 °C after a low-intensity PEF (50 µs pulses, 3 Hz, and 10 kV·cm−1) caused the same reduction effect on the population of Listeria monocytogenes (goat’s raw milk artificially spiked), as compared to a thermal treatment at 72 °C without a PEF. However, z values are significantly higher when PEF is used as a pre-treatment, suggesting that it may induce heat resistance in the survival population of L. monocytogenes. The sensitivity of L. monocytogenes to high temperatures is less pronounced in goat’s milk than cow’s milk, with a more pronounced impact of a PEF on lethality when combined with lower temperatures in goat’s milk. The effect of a PEF on Escherichia coli viability was even more pronounced. It was also observed that thermal treatment energy needs with a PEF as a pre-treatment can be reduced by at least 50% of the total energy requirements.This work was funded by UIDB/05937/2020—CISAS funded by national funds, through FCT—Fundação para a Ciência e a Tecnologia. Alexandre Romão was supported by grant BI_01_2021_ CISASinfo:eu-repo/semantics/publishedVersionMDPI AGUniversidade do MinhoAraújo, AlbertaBarbosa, CarlaAlves, Manuel RuiRomão, AlexandreFernandes, Paulo2023-102023-10-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/87146engAraújo, M. A.; Barbosa, Carla; Alves, Manuel Rui; Romão, Alexandre; Fernandes, Paulo, Implications of pulsed electric field pre-treatment on goat milk pasteurization. Foods, 12(21), 3913, 20232304-815810.3390/foods12213913https://www.mdpi.com/2304-8158/12/21/3913info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-04T01:17:45Zoai:repositorium.sdum.uminho.pt:1822/87146Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T21:26:38.330532Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Implications of pulsed electric field pre-treatment on goat milk pasteurization
title Implications of pulsed electric field pre-treatment on goat milk pasteurization
spellingShingle Implications of pulsed electric field pre-treatment on goat milk pasteurization
Araújo, Alberta
Pulsed electric fields
PEF
Goats milk
Cows milk
Listeria monocytogenes
E. coli
Pasteurization
title_short Implications of pulsed electric field pre-treatment on goat milk pasteurization
title_full Implications of pulsed electric field pre-treatment on goat milk pasteurization
title_fullStr Implications of pulsed electric field pre-treatment on goat milk pasteurization
title_full_unstemmed Implications of pulsed electric field pre-treatment on goat milk pasteurization
title_sort Implications of pulsed electric field pre-treatment on goat milk pasteurization
author Araújo, Alberta
author_facet Araújo, Alberta
Barbosa, Carla
Alves, Manuel Rui
Romão, Alexandre
Fernandes, Paulo
author_role author
author2 Barbosa, Carla
Alves, Manuel Rui
Romão, Alexandre
Fernandes, Paulo
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Araújo, Alberta
Barbosa, Carla
Alves, Manuel Rui
Romão, Alexandre
Fernandes, Paulo
dc.subject.por.fl_str_mv Pulsed electric fields
PEF
Goats milk
Cows milk
Listeria monocytogenes
E. coli
Pasteurization
topic Pulsed electric fields
PEF
Goats milk
Cows milk
Listeria monocytogenes
E. coli
Pasteurization
description Goat milk is an interesting product from a nutritional and health standpoint, although its physico-chemical composition presents some technological challenges, mainly for being less stable than cow’s milk at high temperatures. As pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety, non-thermal methods, such as pulsed electric fields (PEFs), reduce the microbial load and eliminate pathogens, representing an interesting alternative for processing this product. This study demonstrates how the combined use of a PEF with short thermal processing and moderate temperature can be effective and energy-efficient in goat milk processing. A combination of thermal treatment at 63 °C after a low-intensity PEF (50 µs pulses, 3 Hz, and 10 kV·cm−1) caused the same reduction effect on the population of Listeria monocytogenes (goat’s raw milk artificially spiked), as compared to a thermal treatment at 72 °C without a PEF. However, z values are significantly higher when PEF is used as a pre-treatment, suggesting that it may induce heat resistance in the survival population of L. monocytogenes. The sensitivity of L. monocytogenes to high temperatures is less pronounced in goat’s milk than cow’s milk, with a more pronounced impact of a PEF on lethality when combined with lower temperatures in goat’s milk. The effect of a PEF on Escherichia coli viability was even more pronounced. It was also observed that thermal treatment energy needs with a PEF as a pre-treatment can be reduced by at least 50% of the total energy requirements.
publishDate 2023
dc.date.none.fl_str_mv 2023-10
2023-10-01T00:00:00Z
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.uri.fl_str_mv https://hdl.handle.net/1822/87146
url https://hdl.handle.net/1822/87146
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Araújo, M. A.; Barbosa, Carla; Alves, Manuel Rui; Romão, Alexandre; Fernandes, Paulo, Implications of pulsed electric field pre-treatment on goat milk pasteurization. Foods, 12(21), 3913, 2023
2304-8158
10.3390/foods12213913
https://www.mdpi.com/2304-8158/12/21/3913
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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