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Gül LB, Bekbay S, Akgün A, Gül O. Effect of oleaster ( Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir. Food Sci Nutr 2023; 11:5325-5337. [PMID: 37701222 PMCID: PMC10494617 DOI: 10.1002/fsn3.3491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 09/14/2023] Open
Abstract
In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high-pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as Vmax and T f decreased by 23.63% and 20%, respectively, with 1% OF and application of HPH. The combined use of two treatments had a positive effect on Lactobacillus and Lactococcus counts, reaching a maximum of 9.63 and 9.31 log cfu/mL, respectively. Also, total phenolic contents and antioxidant activity reached maximum values of 85.31 mg GAE/g and 17.22%, respectively. The ΔE value was more limited with HPH. The maximum firmness and water-holding capacity values were determined in the sample produced with 1% OF and application of HPH. Rheological analysis revealed that all kefirs exhibited shear thinning behavior, and the Ostwald-de-Waele (R 2 > .99) model was suitable to describe the rheological behavior of all kefir samples. The highest viscosity (0.049 Pa.s, at 50/s shear rate) and consistency index (1.115 Pa.sn) were observed in kefir with 1% OF and application of HPH. Kefir samples were characterized as weak gel behavior because storage modulus (G') was much greater than loss modulus (G") and the power-law model was used to characterize the viscoelasticity. The overall quality assessment indicated that the improvement of the fermentation process and the enhancement of textural and functional properties of kefir samples could be achieved with the addition of 1% OF and application of HPH.
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Affiliation(s)
- Latife Betül Gül
- Department of Food EngineeringFaculty of EngineeringGiresun UniversityGiresunTurkey
| | - Saya Bekbay
- Department of Food Technology and Processing ProductsTechnical FacultySaken Seifullin Kazakh AgroTechnical Research UniversityNur‐Sultan (Astana)Kazakhstan
| | - Abdullah Akgün
- Department of Food EngineeringFaculty of EngineeringTrakya UniversityEdirneTurkey
| | - Osman Gül
- Department of Food EngineeringFaculty of Engineering and ArchitectureKastamonu UniversityKastamonuTurkey
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2
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Janahar JJ, Balasubramaniam V, Jimenez-Flores R, Campanella OH, García-Cano I, Chen D. Pressure, shear, thermal, and interaction effects on quality attributes of pea–dairy protein colloidal dispersions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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Masbernat O, Risso F, Lalanne B, Bugeat S, Berton M. Prediction of size distribution in dairy cream homogenization. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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4
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High-pressure homogenisation of sheep milk ice cream mix: Physicochemical and microbiological characterisation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112148] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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5
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Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111746] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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6
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Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids. J DAIRY RES 2021; 88:343-350. [PMID: 34289915 DOI: 10.1017/s0022029921000558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The beneficial effects of a healthy diet on the quality of life have prompted the food industry to develop low-fat variants, but fat content directly affects the physicochemical and sensory properties of food products. The utilization of high-pressure homogenization (HP) and incorporation of hydrocolloids have been suggested as strategies to improve the physical stability and rheological properties of light cream. Thus, this study aims to analyze the associated effect of high-pressure homogenization (80 MPa) and three different hydrocolloids: microcrystalline cellulose, locust bean gum and xanthan gum, on emulsion stability and rheological properties of ultra-high-temperature (UHT) light cream (ULC) with a 15% w/w fat content. The stability of ULC was determined by the ζ potential of oil droplets and emulsion stability percentage. Rheological characterization was based on flow behavior tests and dynamic oscillatory measurements, which were carried out in a rheometer. Results showed that the high-pressure homogenization process did not influence the emulsion stability of the treatments. Moreover, the hydrocolloids added to systems present weak interactions with milk proteins since all ULC showed macroscopical phase separation. The samples presented the same rheological behavior and were classified as pseudoplastic fluids (n < 1). ULC treated at 80 MPa was significantly (P ≤ 0.05) more consistent than the treatments at 20 MPa. All ULC showed a predominant elastic behavior (G' > G″), and a remarkable increase in both G' and G″ at 80 MPa. The results presented in this study highlight the potential of HP for altering some rheological characteristics of UHT light cream, for example, to increase its consistency. These results are important for the dairy industry and ingredient suppliers, in the standardization of UHT light cream and/or to develop low-fat products.
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Roobab U, Inam-Ur-Raheem M, Khan AW, Arshad RN, Zeng XA, Aadil RM. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928690] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Muhammad Inam-Ur-Raheem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdul Waheed Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Xin-an Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Janahar JJ, Marciniak A, Balasubramaniam VM, Jimenez-Flores R, Ting E. Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes. J Dairy Sci 2020; 104:1531-1547. [PMID: 33309347 DOI: 10.3168/jds.2020-19081] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 10/09/2020] [Indexed: 01/23/2023]
Abstract
The effects of pressure, temperature, shear, and their interactions on selected quality attributes and stability of milk during ultra-shear technology (UST) were investigated. The UST experiments include pressure (400 MPa) treatment of the milk sample preconditioned at 2 different initial temperatures (25°C and 15°C) and subsequently depressurizing it via a shear valve at 2 flow rates (low: 0.15-0.36 g/s; high: 1.11-1.22 g/s). Raw milk, high-pressure processed (HPP; 400 MPa, ~40°C for 0 and 3 min) and thermal treated (72°C for 15 s) milk samples served as the controls. The effect of different process parameters on milk quality attributes were evaluated using particle size, zeta potential, viscosity, pH, creaming, lipase activity, and protein profile. The HPP treatment did not cause apparent particle size reduction but increased the sample viscosity up to 3.08 mPa·s compared with 2.68 mPa·s for raw milk. Moreover, it produced varied effects on creaming and lipase activity depending on hold time. Thermal treatment induced slight reduction in particle size and creaming as compared with raw milk. The UST treatment at 35°C reduced the effective diameter of sample particles from 3,511.76 nm (raw milk) to 291.45 nm. This treatment also showed minimum relative lipase activity (29.93%) and kept milk stable by preventing creaming. The differential effects of pressure, shear, temperature, and their interactions were evident, which would be useful information for equipment developers and food processors interested in developing improved food processes for dairy beverages.
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Affiliation(s)
- Jerish Joyner Janahar
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Alice Marciniak
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - V M Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, Columbus 43210; Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus 43210.
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Edmund Ting
- Pressure BioSciences Inc., South Easton, MA 02375
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Sert D, Mercan E. Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104825] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Levy R, Okun Z, Shpigelman A. High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09239-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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11
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Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Compr Rev Food Sci Food Saf 2020; 19:2222-2255. [DOI: 10.1111/1541-4337.12580] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Gao
- School of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai China
| | - Feng Chen
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
| | - Xi Wang
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
- Nutra Manufacturing Greenville South Carolina
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai China
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12
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Li F, Hunt K, Buggy AK, Murphy KM, Ho QT, O'Callaghan TF, Butler F, Jordan K, Tobin JT. The effects of sequential heat treatment on microbial reduction and spore inactivation during milk processing. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104648] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Monteiro SHMC, Silva EK, Guimarães JT, Freitas MQ, Meireles MAA, Cruz AG. High-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beverage. ULTRASONICS SONOCHEMISTRY 2020; 63:104928. [PMID: 31952002 DOI: 10.1016/j.ultsonch.2019.104928] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 05/09/2023]
Abstract
This study evaluated the influence of the high-intensity ultrasound (HIUS) technology on the quality parameters of a model dairy beverage (chocolate whey beverage), operating under the same energy density (5000 J/mL), but applied at different ways. Two processes were performed varying nominal power and processing time: HIUS-A (160 W and 937 s), and HIUS-B (720 W and 208 s). Our objective was to understand how different modes of application of the same HIUS energy density could influence the microstructure, droplet size distribution, zeta potential, phase separation kinetic, color parameters and mineral profile of the chocolate whey beverage. The results demonstrated that the different modes of application of the same HIUS energy density directly influenced the final quality of the product, resulting in whey beverages with distinct physical and microstructural characteristics. The HIUS-B processing was characterized as a thermal processing, since the final processing temperature reached 71 °C, while the HIUS-A processing was a non-thermal process, reaching a final temperature of 34 °C. Moreover, HIUS-B process greatly reduced the droplet size and increased the lightness value in relation to the HIUS-A processing. Both treatments resulted in whey beverages with similar phase separation kinetics and were more stable than the untreated sample. The HIUS processes did not modify the mineral content profile. Overall, the study emphasizes the versatility of the HIUS technology, highlighting that the processing must not be based only on the applied energy density, since different powers and processing times produce dairy beverages with distinct characteristics.
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Affiliation(s)
- Sara H M C Monteiro
- Food Department (School of Veterinary Medicine)/UFF (University Federal Fluminense), 64, Vital Brazil Street, Niterói, Rio de Janeiro CEP: 24230 340, Brazil
| | - Eric Keven Silva
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Campinas, SP CEP: 13083-862, Brazil.
| | - Jonas T Guimarães
- Food Department (School of Veterinary Medicine)/UFF (University Federal Fluminense), 64, Vital Brazil Street, Niterói, Rio de Janeiro CEP: 24230 340, Brazil.
| | - Monica Q Freitas
- Food Department (School of Veterinary Medicine)/UFF (University Federal Fluminense), 64, Vital Brazil Street, Niterói, Rio de Janeiro CEP: 24230 340, Brazil
| | - M Angela A Meireles
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Campinas, SP CEP: 13083-862, Brazil
| | - Adriano G Cruz
- Food Department, IFRJ (Federal Institute of Science and Technology of Rio de Janeiro), Rio de Janeiro, RJ, Brazil
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14
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Cavender GA, Kerr WL. Microfluidization of full‐fat ice cream mixes: Effects on rheology and microstructure. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13350] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- George A. Cavender
- Department of Food Science and TechnologyThe University of Georgia Athens Georgia
| | - William L. Kerr
- Department of Food Science and TechnologyThe University of Georgia Athens Georgia
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15
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Ambroziak K, Kiełczewska K, Mickiewicz D, Dąbrowska A. Advantages and Disadvantages of Partial High Pressure Homogenisation of Milk in Relation to Full-Stream Homogenisation. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/109987] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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16
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Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.096] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Jo Y, Choi M, Chun J. Effect of high‐energy emulsification on properties of commercial low‐temperature pasteurised milk. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yeon‐Ji Jo
- Department of Agricultural, Food and Nutritional Science University of Alberta Alberta T6G 2P5 Canada
| | - Mi‐Jung Choi
- Department of Food Science and Biotechnology of Animal Resources Konkuk University Seoul 05029Korea
| | - Ji‐Yeon Chun
- Department of Food Bioengineering Jeju National University Jeju 63243 South Korea
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Burgos-Díaz C, Wandersleben T, Olivos M, Lichtin N, Bustamante M, Solans C. Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.018] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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Alegbeleye OO, Guimarães JT, Cruz AG, Sant’Ana AS. Hazards of a ‘healthy’ trend? An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.10.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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