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Effect of pressure treatment of recombined whole milk on fat globule membrane composition and acid gelation functionality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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2
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Anantawat V, Loveday SM, Singh H, Anema SG. Acid gelation of heat-treated recombined milk: Fat globule membrane composition and gelation functionality. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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3
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Ayyash M, Abdalla A, Abu-Jdayil B, Huppertz T, Bhaskaracharya R, Al-Mardeai S, Mairpady A, Ranasinghe A, Al-Nabulsi A. Rheological properties of fermented milk from heated and high pressure-treated camel milk and bovine milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113029] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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4
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Bayrak M, Mata J, Raynes JK, Greaves M, White J, Conn CE, Floury J, Logan A. Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering. J Colloid Interface Sci 2021; 594:561-574. [PMID: 33780761 DOI: 10.1016/j.jcis.2021.03.087] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 02/24/2021] [Accepted: 03/15/2021] [Indexed: 11/25/2022]
Abstract
This study aimed to understand the structural devolution of 10% w/w rennet-induced (RG) and transglutaminase-induced acid (TG) gels in H2O and D2O under in vitro gastric conditions with and without pepsin. The real-time devolution of structure at a nano- (e.g. colloidal calcium phosphate (CCP) and micelle) and micro- (gel network) level was determined using ultra-small (USANS) and small-angle neutron scattering (SANS) with electron microscopy. Results demonstrate that gel firmness or elasticity determines disintegration behaviour during simulated mastication and consequently the particle size entering the stomach. Shear of mixing in the stomach, pH, and enzyme activity will also affect the digestion process. Our results suggest that shear of mixing primarily results in erosion at the particle surface and governs gel disintegration behaviour during the early stages of digestion. Pepsin diffusivity, and hence action, occur more readily in the latter stages of gastric digestion via access to the particle interior. This occurs via the progressively larger pores of the looser gel network and channels created within the larger, less dense casein micelles of the RG gels. Gel firmness and brittleness were greater in the D2O samples compared to H2O, facilitating gel disintegration. Despite the higher strength and elasticity of RG compared to TG, the protein network strands of the RG gels become more compact when exposed to the acidic gastric environment with comparatively larger pores observed through SEM imaging. This led to a higher degree of digestibility in RG gels compared to TG gels. This is the first study to examine casein gel structure during simulated gastric digestion using scattering and highlights the benefits of neutron scattering to monitor structural changes during digestion at multiple length scales.
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Affiliation(s)
- Meltem Bayrak
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; School of Science, STEM College, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | - Jitendra Mata
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia.
| | - Jared K Raynes
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Mark Greaves
- CSIRO Manufacturing, Bayview Avenue, Clayton, VIC 3168, Australia.
| | - Jacinta White
- CSIRO Manufacturing, Bayview Avenue, Clayton, VIC 3168, Australia.
| | - Charlotte E Conn
- School of Science, STEM College, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | | | - Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
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Li R, Chang CH, Ma DD, Zhao XH. Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d-glucose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5136-5144. [PMID: 32519762 DOI: 10.1002/jsfa.10562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/31/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A ternary system containing horseradish peroxidase (HRP), glucose oxidase and d-glucose using one- or two-step treatment was evidently able to cross-link proteins via dityrosine formation and thus was assessed for its possible impact on several properties of a protein ingredient caseinate. RESULTS HRP, glucose oxidase and d-glucose were used at 200 U, 6 U and 0.05 mmol g-1 protein to treat caseinate by one- and two-step methods, producing two cross-linked caseinates named CLCN-I and CLCN-II, respectively. In response to the conducted cross-linking, both CLCN-I and CLCN-II gained slightly reduced dispersibility at pH 5-10, enlarged hydrodynamic radius (particle size distribution, 266.37 and 258.33 versus 226.67 nm) and negative zeta-potential (-26.60 and -22.27 versus -14.30 mV) in dispersions, increased water-binding (3.70 and 3.09 versus 2.68 kg kg-1 protein), decreased oil-binding (1.75 and 2.74 versus 2.87 kg kg-1 protein) and emulsifying activity (76.2 and 82.3 versus 94.3 m2 g-1 protein), increased emulsion stability (84.3% and 82.5% versus 78.6%), and enhanced thermal stability with lower mass loss (58.5% and 59.6% versus 64.3%) or higher decomposition temperatures (331.2 °C and 328.7 °C versus 327.6 °C) upon heating at 105-450 °C. In addition, CLCN-I and CLCN-II had decreased gelling temperatures and shortened gelling times when forming acid-induced gels, and the gels were endowed with increased values in four textural indices and finer microstructure. Moreover, CLCN-I with a higher cross-linking extent showed greater property changes than CLCN-II. CONCLUSION This ternary system could be used in caseinate cross-linking to improve properties such as aggregation, emulsification, gelation and thermal stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rui Li
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Chun-Hui Chang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Dan-Dan Ma
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Xin-Huai Zhao
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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Cadavid AM, Bohigas L, Toldrà M, Carretero C, Parés D, Saguer E. Improving quark-type cheese yield and quality by treating semi-skimmed cow milk with microbial transglutaminase. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109756] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt. Foods 2020; 9:foods9030360. [PMID: 32204574 PMCID: PMC7142589 DOI: 10.3390/foods9030360] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 03/12/2020] [Accepted: 03/17/2020] [Indexed: 11/28/2022] Open
Abstract
The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions was investigated. Appropriate mathematical models were developed to describe the kinetics of the probiotics viability loss under the implemented HP conditions, aiming to the development of a predictive tool used in the design of HP-processed yoghurt-like dairy products. The validation of these models was conducted in plain and sweet cherry-flavored probiotic dairy beverage products pressurized at 100−400M Pa at ambient temperature for 10 min. The microbiological, rheological, physicochemical and sensory characteristics of the HP-treated probiotic dairy beverages were determined in two-week time intervals and for an overall 28 days of storage. Results showed that the application of HP in the range of 200−300 MPa had minimal impact on the probiotic strains viability throughout the entire storage period. In addition, the aforementioned HP processing conditions enhanced the rheological and sensory properties without affecting post-acidification compared to the untreated product analogues.
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Impact of Type and Enzymatic/High Pressure Treatment of Milk on the Quality and Bio-Functional Profile of Yoghurt. Foods 2020; 9:foods9010049. [PMID: 31947938 PMCID: PMC7022269 DOI: 10.3390/foods9010049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 12/30/2019] [Accepted: 01/01/2020] [Indexed: 12/15/2022] Open
Abstract
The objective of the present study was to investigate the effect of the high pressure (HP) processing and transglutaminase (TGase) treatment of bovine (cow) or ovine (sheep) milk, when applied individually or sequentially, on the quality parameters and anti-hypertensive and immunomodulatory properties of yoghurt. Low-fat (2% w/w) bovine or ovine milk samples were used. Results showed that HP treatment of milk led to acid gels with equivalent quality attributes to thermal treatment, with the more representative attributes being whey separation and firmness, which ranged from 47.5% to 49.8% and 23.8% to 32.2% for bovine and ovine yoghurt, respectively, and 74.3–89.0 g and 219–220 g for bovine and ovine yoghurt, respectively. On the other hand, TGase treatment of milk, solely or more effectively following HP processing, resulted in the improvement of the textural attributes of yoghurt and reduced whey separation, regardless of milk type, exhibiting values of 32.9% and 8.7% for the whey separation of bovine and ovine yoghurt, respectively, and 333 g and 548 g for the firmness of bovine and ovine yoghurt, respectively. The HP processing and TGase treatment of milk led to the preservation or improvement of the anti-hypertensive activity of the samples, especially in the case in which ovine milk was used, with Inhibitory activity of Angiotensin Converting Enzyme (IACE) values of 76.9% and 88.5% for bovine and ovine yoghurt, respectively. The expression of pro-inflammatory genes decreased and that of anti-inflammatory genes increased in the case of samples from HP-processed and/or TGase-treated milk as compared to the corresponding expressions for samples from thermally treated milk. Thus, it can be stated that, apart from the quality improvement, HP processing and TGase treatment of milk may lead to the enhancement of the bio-functional properties of low-fat yoghurt made from either bovine or ovine milk.
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Raak N, Brehm L, Abbate RA, Henle T, Lederer A, Rohm H, Jaros D. Self-association of casein studied using enzymatic cross-linking at different temperatures. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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10
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Cho YH, Jones OG. Assembled protein nanoparticles in food or nutrition applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:47-84. [DOI: 10.1016/bs.afnr.2019.01.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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Bahri A, Martin M, Gergely C, Marchesseau S, Chevalier-Lucia D. Topographical and nanomechanical characterization of casein nanogel particles using atomic force microscopy. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.029] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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12
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Gharibzahedi SMT, Roohinejad S, George S, Barba FJ, Greiner R, Barbosa-Cánovas GV, Mallikarjunan K. Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.014] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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13
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Giri SK, Tripathi MK, Kotwaliwale N. Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:1667-1674. [PMID: 29666519 PMCID: PMC5897284 DOI: 10.1007/s13197-018-3078-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/29/2018] [Accepted: 02/12/2018] [Indexed: 10/18/2022]
Abstract
Probiotic soy-cheese spread was prepared by fermenting soymilk with specific probiotic starter culture, and there after processing the coagulated mass. Soy cheese spread samples had more than 109 cfu/g of viable probiotic count at the time of preparation; and had around 17.6% protein, 25.3% fat and 19.8% total soluble sugar. Compared to commercially available dairy cheese spread, probiotic soy cheese spread had significantly higher protein and anti-oxidant activity. Soy cheese spreads, prepared from pure soymilk as well as by mixing with dairy milk, were studied with respect to the differences in their rheological behavior during storage at refrigerated conditions. A dynamic oscillatory test was used to measure the viscoelastic properties of spreads at 0, 7, 14, 21 and 28 days of storage. It was observed that the storage modulus (G') was higher than the loss modulus (G″) throughout the storage period indicating that the soy cheese spreads exhibit predominantly elastic behavior. The cheese spread sample prepared by adding okara in soymilk had the highest values of G' and complex viscosity (1120 Pa and 11.5 Pa s, respectively at an angular frequency of 100 s-1). G', G″ and viscosity of cheese spread did not change significantly up to 14 days, with values of 650, 225 Pa and 7.43 Pa s, respectively for the sample prepared from soymilk alone. However, these values increased thereafter which might be an indication of structural changes in the cheese spread samples.
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Affiliation(s)
- Saroj Kumar Giri
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Nabibagh, Bhopal, India
| | - Manoj Kumar Tripathi
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Nabibagh, Bhopal, India
| | - Nachiket Kotwaliwale
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Nabibagh, Bhopal, India
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Meletharayil GH, Patel HA, Metzger LE, Marella C, Huppertz T. Influence of partially demineralized milk proteins on rheological properties and microstructure of acid gels. J Dairy Sci 2018; 101:1864-1871. [PMID: 29331472 DOI: 10.3168/jds.2017-13670] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Accepted: 11/12/2017] [Indexed: 11/19/2022]
Abstract
Innovative clean label processes employed in the manufacture of acid gels are targeted to modify the structure of proteins that contribute to rheological properties. In the present study, CO2-treated milk protein concentrate powder with 80% protein in dry matter (TMPC80) was mixed with nonfat dry milk (NDM) in different ratios for the manufacture of acid gels. Dispersions of NDM and TMPC80 that provided 100, 90, 70, and 40% of protein from NDM were reconstituted to 4.0% (wt/wt) protein and 12.0% (wt/wt) total solids. Dispersions were adjusted to pH 6.5, followed by heat treatment at 90°C for 10 min. Glucono-δ-lactone was added and samples were incubated at 30°C, reaching pH 4.5 ± 0.05 after 4 h of incubation. Glucono-δ-lactone levels were adjusted to compensate for the lower buffering capacity of samples with higher proportions of TMPC80, which is attributable to the depletion of buffering minerals from both the serum and micellar phase during preparation of TMPC80. Sodium dodecyl sulfate-PAGE analysis indicated a higher amount of caseins in the supernatant of unheated suspensions with increasing proportions of CO2-treated TMPC80, attributable to the partial disruption of casein micelles in TMPC80. Heat treatment reduced the level of whey proteins in the supernatant due to the heat-induced association of whey proteins with casein micelles, the extent of which was larger in samples containing more micellar casein (i.e., samples with a lower proportion of TMPC80). Particle size analysis showed only small differences between nonheated and heated dispersions. Gelation pH increased from ˜5.1 to ˜5.3, and the storage modulus of the gels at pH 4.5 increased from ˜300 to ˜420 Pa when the proportion of protein contributed by TMPC80 increased from 0 to 60%. Water-holding capacity also increased and gel porosity decreased with increasing proportion of protein contributed by TMPC80. The observed gel properties were in line with microstructural observations by confocal microscopy, wherein sample gels containing increasing levels of TMPC80 exhibited smaller, well-connected aggregates with uniform, homogeneous pore sizes. We concluded that TMPC80 can be used to partially replace NDM as a protein source to improve rheological and water-holding properties in acid gels. The resultant gels also exhibited decreased buffering, which can improve the productive capacity of yogurt manufacturing plants. Overall, the process can be leveraged to reduce the amount of hydrocolloids added to improve yogurt consistency and water-holding capacity, thus providing a path to meet consumer expectations of clean label products.
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Affiliation(s)
- G H Meletharayil
- Midwest Dairy Foods Research Center, Department of Dairy Science, South Dakota State University, Brookings 57007-0647.
| | - H A Patel
- Midwest Dairy Foods Research Center, Department of Dairy Science, South Dakota State University, Brookings 57007-0647
| | - L E Metzger
- Midwest Dairy Foods Research Center, Department of Dairy Science, South Dakota State University, Brookings 57007-0647
| | - C Marella
- Midwest Dairy Foods Research Center, Department of Dairy Science, South Dakota State University, Brookings 57007-0647
| | - T Huppertz
- Midwest Dairy Foods Research Center, Department of Dairy Science, South Dakota State University, Brookings 57007-0647; NIZO BV, PO Box 20, 6710 BA Ede, the Netherlands
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Abstract
Consumers' expectations from a dairy product have changed dramatically during the last two decades. People are now more eager to purchase more nutritious dairy foods with improved sensory characteristics. Dairy industry has made many efforts to meet such expectations and numerious production strategies and alternatives have been developed over the years including non-thermal processing, membrane applications, enzymatic modifications of milk components, and so on. Among these novel approaches, transglutaminase (TG)-mediated modifications of milk proteins have become fairly popular and such modifications in dairy proteins offer many advantages to the dairy industry. Since late 1980s, a great number of researches have been done on TG applications in milk and dairy products. Especially, milk proteins-based edible films and gels from milk treated with TG have found many application fields at industrial level. This chapter reviews the characteristics of microbial-origin TG as well as its mode of action and recent developments in TG applications in dairy technology.
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Cadesky L, Walkling-Ribeiro M, Kriner KT, Karwe MV, Moraru CI. Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates. J Dairy Sci 2017. [DOI: 10.3168/jds.2016-12072] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Romeih E, Walker G. Recent advances on microbial transglutaminase and dairy application. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.10.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Meletharayil G, Metzger L, Patel HA. Influence of hydrodynamic cavitation on the rheological properties and microstructure of formulated Greek-style yogurts. J Dairy Sci 2016; 99:8537-8548. [DOI: 10.3168/jds.2015-10774] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Accepted: 05/23/2016] [Indexed: 11/19/2022]
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Mokoonlall A, Hippich M, Struch M, Berger RG, Weiss J, Hinrichs J. Antioxidant activity of milk suppresses laccase induced radicals and the subsequent modification of acidified milk protein gels. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Shi J, Li D, Zhao XH. Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1200673] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Lee SY, Choi MJ, Cho HY, Davaatseren M. Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk. Korean J Food Sci Anim Resour 2016; 36:335-42. [PMID: 27433104 PMCID: PMC4942548 DOI: 10.5851/kosfa.2016.36.3.335] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 02/16/2016] [Accepted: 03/08/2016] [Indexed: 11/21/2022] Open
Abstract
The object in this study is to investigate the effects of high pressure and freezing processes on the curdling of skim milk depending on the presence of transglutaminase (TGase) and glucono-δ-lactone (GdL). Skim milk was treated with atmospheric freezing (AF), high pressure (HP), pressure-shift freezing (PSF) and high pressure sub-zero temperature (HPST) processing conditions. After freezing and pressure processing, these processed milk samples were treated with curdling agents, such as TGase and GdL. Pressurized samples (HP, PSF and HPST) had lower lightness than that of the control. In particular, PSF had the lowest lightness (p<0.05). Likewise, the PSF proteins were the most insoluble regardless of whether they were activated by TGase and GdL, indicating the highest rate of protein aggregation (p<0.05). Furthermore, the TGase/GdL reaction resulted in thick bands corresponding to masses larger than 69 kDa, indicating curdling. Casein bands were the weakest in PSF-treated milk, revealing that casein was prone to protein aggregation. PSF also had the highest G' value among all treatments after activation by TGase, implying that PSF formed the hardest curd. However, adding GdL decreased the G' values of the samples except HPST-treated samples. Synthetically, the PSF process was advantageous for curdling of skim milk.
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Affiliation(s)
- Sang Yoon Lee
- Department of Applied Bioscience, Konkuk University, Seoul 05029, Korea
| | - Mi-Jung Choi
- Department of Applied Bioscience, Konkuk University, Seoul 05029, Korea
| | - Hyung-Yong Cho
- Department of Food Science and Biotechnology, CHA University, Seongnam 13488, Korea
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Mokoonlall A, Pfannstiel J, Struch M, Berger RG, Hinrichs J. Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Characterizing Length Scales that Determine the Mechanical Behavior of gels from Crosslinked Casein Micelles. FOOD BIOPHYS 2015. [DOI: 10.1007/s11483-015-9399-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Jiang P, Zhao XH. Gelation andIn VitroDigestibility of Soybean Protein Isolate Treated by a Ternary System Containing Horseradish Peroxidase, Glucose Oxidase, and Glucose. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.798737] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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26
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Chang CH, Kong BH, Zhao XH. Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2013.837963] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Loveday SM, Sarkar A, Singh H. Innovative yoghurts: Novel processing technologies for improving acid milk gel texture. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.06.007] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS. Food Chem 2013; 138:2159-67. [DOI: 10.1016/j.foodchem.2012.12.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2012] [Revised: 12/03/2012] [Accepted: 12/07/2012] [Indexed: 11/21/2022]
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Tsevdou MS, Eleftheriou EG, Taoukis PS. Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2012.11.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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HU YN, GE KS, JIANG L, GUO HY, LUO J, WANG F, REN FZ. Effect of Transglutaminase on Yield, Compositional and Functional Properties of Low-fat Cheddar Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.359] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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31
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Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria. J DAIRY RES 2012; 79:414-21. [DOI: 10.1017/s0022029912000374] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The susceptibility of total casein and the individual caseins in reconstituted skim milk to transglutaminase (TGase)-induced cross-linking was studied as a function of incubation temperature (5–40 °C), pH (5·0–7·0) and mineral addition. Within the ranges studied, the level of total casein cross-linked increased with increasing temperature, pH and concentration of added trisodium citrate, whereas adding calcium chloride had the opposite effect. These effects can be largely related to the effects of these parameters on TGase activity. In addition, the parameters were also found to influence the susceptibility of κ-casein, and to a lesser extent β-casein, to cross-linking, whereas the susceptibility of αs1-casein was not affected. The susceptibility of κ-casein to cross-linking increased with increasing temperature and calcium chloride addition, but decreased with increasing pH and citrate content, whereas the susceptibility of β-casein to TGase-induced cross-linking decreased with increasing temperature, but was not affected by other parameters. These findings highlight the fact that selection of environmental conditions during cross-linking can be applied to tailor the surface, and hence possibly colloidal stability, of casein micelles in TGase-treated milk.
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32
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Jacob M, Nöbel S, Jaros D, Rohm H. Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milk. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.09.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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Comparison of pressure treatment and heat treatment of skim milk with added starch on subsequent acid gelation of milk. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.08.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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34
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Harbourne N, Jacquier JC, O’Riordan D. Effects of addition of phenolic compounds on the acid gelation of milk. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.10.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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YÜKSEL ZERRIN, AVCI ELIF, ERDEM YAŞARKEMAL. Modification of the renneting process in Berridge substrate by transglutaminase. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00667.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Ercili Cura D, Lille M, Partanen R, Kruus K, Buchert J, Lantto R. Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.06.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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37
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Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.11.021] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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38
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Buchert J, Ercili Cura D, Ma H, Gasparetti C, Monogioudi E, Faccio G, Mattinen M, Boer H, Partanen R, Selinheimo E, Lantto R, Kruus K. Crosslinking Food Proteins for Improved Functionality. Annu Rev Food Sci Technol 2010; 1:113-38. [DOI: 10.1146/annurev.food.080708.100841] [Citation(s) in RCA: 151] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Johanna Buchert
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Hairan Ma
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | | | - Greta Faccio
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Maija Mattinen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Harry Boer
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Riitta Partanen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Raija Lantto
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Kristiina Kruus
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
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39
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YÜKSEL ZERR, ERDEM YAŞARK. The influence of transglutaminase treatment on functional properties of set yoghurt. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2009.00539.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Ercili Cura D, Lantto R, Lille M, Andberg M, Kruus K, Buchert J. Laccase-aided protein modification: Effects on the structural properties of acidified sodium caseinate gels. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.06.007] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Hong GP, Chin KB. Optimisation of Calcium Alginate and Microbial Transglutaminase Systems to form a Porcine Myofibrillar Protein Gel. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.5.590] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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42
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Pintado CMBS, Ferreira MASS, Sousa I. Properties of whey protein-based films containing organic acids and nisin to control Listeria monocytogenes. J Food Prot 2009; 72:1891-6. [PMID: 19777891 DOI: 10.4315/0362-028x-72.9.1891] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Whey protein isolate and glycerol were mixed to form a matrix to incorporate antimicrobial agents and produce edible films with antimicrobial activity against Listeria monocytogenes strains isolated from cheeses. Various organic acids were used to decrease pH down to approximately 3. In a preliminary assay without nisin, the effect of each organic acid was evaluated with respect to the rheological properties of the film solutions and the inhibitory and mechanical properties of the films. Lactic, malic, and citric acids (3%, wt/vol), which were used in a subsequent study of their combined inhibitory effect with nisin (50 IU/ml), had significantly higher antilisterial activity (P < 0.05) compared with the control (2 N HCl, 3% [wt/vol], with nisin). The largest mean zone of inhibition was 4.00 +/- 0.92 mm for malic acid with nisin. Under small-amplitude oscillatory stress, the protein-glycerol-acid film solutions exhibited a predominantly viscous behavior or a weak gel behavior, with the storage modulus (G') slightly higher than the loss modulus (G"). The malic acid-based solution was the only one whose viscosity was not influenced by the addition of nisin. The addition of nisin resulted in a nonsignificant (P > 0.05) increase in the percentage of elongation at break. Results from tensile and puncture stress were variable, but in general no significant differences were found after the incorporation of nisin. The overall results support the use of malic acid with nisin to produce effective antimicrobial films to control L. monocytogenes growth.
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Affiliation(s)
- Cristina M B S Pintado
- Escola Superior Agrária, Instituto Politécnico de Castelo Branco, Quinta da Senhora de Mércoles, 6001-909 Castelo Branco, Portugal.
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43
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Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma. Meat Sci 2008; 80:939-43. [DOI: 10.1016/j.meatsci.2008.02.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2007] [Revised: 02/06/2008] [Accepted: 02/07/2008] [Indexed: 11/22/2022]
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44
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Structure and stability of nanogel particles prepared by internal cross-linking of casein micelles. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.10.009] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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45
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Oh H, Wong M, Pinder D, Hemar Y, Anema S. Effect of pH adjustment at heating on the rheological properties of acid skim milk gels with added potato starch. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.06.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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46
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Bönisch MP, Huss M, Weitl K, Kulozik U. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.01.019] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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Oh H, Anema S, Wong M, Pinder D, Hemar Y. Effect of potato starch addition on the acid gelation of milk. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2006.09.013] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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48
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Bönisch MP, Huss M, Lauber S, Kulozik U. Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.07.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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49
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Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review. INNOV FOOD SCI EMERG 2007. [DOI: 10.1016/j.ifset.2006.08.003] [Citation(s) in RCA: 250] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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50
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Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Niranjan K, Knorr D. Opportunities and Challenges in High Pressure Processing of Foods. Crit Rev Food Sci Nutr 2007; 47:69-112. [PMID: 17364696 DOI: 10.1080/10408390600626420] [Citation(s) in RCA: 448] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors - fruits and vegetables, dairy, and meat processing - have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.
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Affiliation(s)
- N K Rastogi
- Department of Food Engineering, Central Food Technological Research Institute. Mysore, 570 020. India.
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