Implications of pulsed electric field pre-treatment on goat milk pasteurization
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
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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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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1799134147899293696 |