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Rathnakumar K, Jain S, Awasti N, Vashisht P, Thorakkattu P, Ramesh B, Balakrishnan G, Sajith Babu K, Ramniwas S, Rustagi S, Pandiselvam R. Ultrasonic processing: effects on the physicochemical and microbiological aspects of dairy products. Crit Rev Biotechnol 2024:1-15. [PMID: 38644353 DOI: 10.1080/07388551.2024.2332941] [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: 09/11/2023] [Accepted: 02/21/2024] [Indexed: 04/23/2024]
Abstract
Dairy products that are contaminated by pathogenic microorganisms through unhygienic farm practices, improper transportation, and inadequate quality control can cause foodborne illness. Furthermore, inadequate storage conditions can increase the microflora of natural spoilage, leading to rapid deterioration. Ultrasound processing is a popular technology used to improve the quality of milk products using high-frequency sound waves. It can improve food safety and shelf life by modifying milk protein and fats without negatively affecting nutritional profile and sensory properties, such as taste, texture, and flavor. Ultrasound processing is effective in eliminating pathogenic microorganisms, such as Salmonella, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. However, the efficiency of processing is determined by the type of microorganism, pH, and temperature of the milk product, the frequency and intensity of the applied waves, as well as the sonication time. Ultrasound processing has been established to be a safe and environmentally friendly alternative to conventional heat-based processing technologies that lead to the degradation of milk quality. There are some disadvantages to using ultrasound processing, such as the initial high cost of setting it up, the production of free radicals, the deterioration of sensory properties, and the development of off-flavors with lengthened processing times. The aim of this review is to summarize current research in the field of ultrasound processing and discuss future directions.
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Affiliation(s)
| | - Surangna Jain
- Department of Food Science, University of TN, Knoxville, TN, USA
| | | | - Pranav Vashisht
- Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, TN, USA
| | - Priyamvada Thorakkattu
- Department of Animal Sciences and Industry/Food Science Institute, KS State University, Manhattan, KS, USA
| | | | | | - Karthik Sajith Babu
- Department of Animal Sciences and Industry/Food Science Institute, KS State University, Manhattan, KS, USA
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, India
| | - Sarvesh Rustagi
- School of Applied and Life sciences, Uttaranchal University, Dehradun, India
| | - R Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasargod, India
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Dridi C, Millette M, Salmieri S, Aguilar Uscanga BR, Lacroix S, Venneri T, Sarmast E, Allahdad Z, Di Marzo V, Silvestri C, Lacroix M. Effect of a Probiotic Beverage Enriched with Cricket Proteins on the Gut Microbiota: Composition of Gut and Correlation with Nutritional Parameters. Foods 2024; 13:204. [PMID: 38254505 PMCID: PMC10814958 DOI: 10.3390/foods13020204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 12/19/2023] [Accepted: 12/25/2023] [Indexed: 01/24/2024] Open
Abstract
The health and balance of the gut microbiota are known to be linked to diet composition and source, with fermented products and dietary proteins potentially providing an exceptional advantage for the gut. The purpose of this study was to evaluate the effect of protein hydrolysis, using a probiotic beverage enriched with either cricket protein (CP) or cricket protein hydrolysates (CP.Hs), on the composition of the gut microbiota of rats. Taxonomic characterization of the gut microbiota in fecal samples was carried out after a 14-day nutritional study to identify modifications induced by a CP- and CP.H-enriched fermented probiotic product. The results showed no significant differences (p > 0.05) in the diversity and richness of the gut microbiota among the groups fed with casein (positive control), CP-enriched, and fermented CP.H-enriched probiotic beverages; however, the overall composition of the microbiota was altered, with significant modifications in the relative abundance of several bacterial families and genera. In addition, fermented CP.H-enriched probiotic beverages could be related to the decrease in the number of potential pathogens such as Enterococcaceae. The association of gut microbiota with the nutritional parameters was determined and the results showed that digestibility and the protein efficiency ratio (PER) were highly associated with the abundance of several taxa.
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Affiliation(s)
- Chaima Dridi
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada (M.M.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Mathieu Millette
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada (M.M.)
- Bio-K+, a Kerry Company, Preclinical Research Division, Laval, QC H7V 4B3, Canada
| | - Stephane Salmieri
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada (M.M.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Blanca R. Aguilar Uscanga
- Research Laboratory of Industrial Microbiology, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Guadalajara 44430, Mexico;
| | - Sebastien Lacroix
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
- Faculty of Agriculture and Food Sciences (FSAA), Université Laval, Quebec, QC G1V 0A6, Canada;
| | - Tommaso Venneri
- Joint International Research Unit on Chemical and Biomolecular Research on the Microbiomeand Its Impact on Metabolic Health and Nutrition (UMI-MicroMeNu), Université Laval, Quebec, QC G1V 0A6, Canada
- Heart and Lung Institute Research Centre (IUCPQ), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Elham Sarmast
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada (M.M.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Zahra Allahdad
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada (M.M.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Vincenzo Di Marzo
- Joint International Research Unit on Chemical and Biomolecular Research on the Microbiomeand Its Impact on Metabolic Health and Nutrition (UMI-MicroMeNu), Université Laval, Quebec, QC G1V 0A6, Canada
- Heart and Lung Institute Research Centre (IUCPQ), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Cristoforo Silvestri
- Faculty of Agriculture and Food Sciences (FSAA), Université Laval, Quebec, QC G1V 0A6, Canada;
- Heart and Lung Institute Research Centre (IUCPQ), Université Laval, Quebec, QC G1V 0A6, Canada
- Nutrition, Health and Society (NUTRISS) Centre, Department of Medicine, Faculty of Medicine, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food (RESALA), Canadian Irradiation Centre (CIC), INRS Armand-Frappier Health Biotechnology Research Centre, Laval, QC H7V 1B7, Canada (M.M.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
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Zadeike D, Degutyte R. Recent Advances in Acoustic Technology in Food Processing. Foods 2023; 12:3365. [PMID: 37761074 PMCID: PMC10530031 DOI: 10.3390/foods12183365] [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: 07/30/2023] [Revised: 08/31/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
The development of food industry technologies and increasing the sustainability and effectiveness of processing comprise some of the relevant objectives of EU policy. Furthermore, advances in the development of innovative non-thermal technologies can meet consumers' demand for high-quality, safe, nutritious, and minimally processed foods. Acoustic technology is characterized as environmentally friendly and is considered an alternative method due to its sustainability and economic efficiency. This technology provides advantages such as the intensification of processes, increasing the efficiency of processes and eliminating inefficient ones, improving product quality, maintaining the product's texture, organoleptic properties, and nutritional value, and ensuring the microbiological safety of the product. This review summarizes some important applications of acoustic technology in food processing, from monitoring the safety of raw materials and products, intensifying bioprocesses, increasing the effectiveness of the extraction of valuable food components, modifying food polymers' texture and technological properties, to developing biodegradable biopolymer-based composites and materials for food packaging, along with the advantages and challenges of this technology.
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Affiliation(s)
- Daiva Zadeike
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania;
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Ye H, Wang B, Xiao D, Li H, Wu D, Wang J, Cheng L, Geng F. Ultrasound-assisted pH-shifting to construct a stable aqueous solution of paprika oleoresin using egg yolk low-density lipoprotein as a natural liposome-like nano-emulsifier. ULTRASONICS SONOCHEMISTRY 2023; 98:106477. [PMID: 37327687 PMCID: PMC10422104 DOI: 10.1016/j.ultsonch.2023.106477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/29/2023] [Accepted: 06/06/2023] [Indexed: 06/18/2023]
Abstract
In this study, a stable aqueous solution of paprika oleoresin (PO, the natural colorant extracted from the fruit peel of Capsicum annuum L) was constructed. The solubility of PO in an alkline aqueous solution (pH 10.95-11.10) increased rapidly. However, the aqueous solution of PO (pH 12.00) was unstable, obvious stratification was observed, and the color retention rate was only 52.99% after 28 days of storage. Chicken egg yolk low-density lipoprotein (LDL) was added combined with ultrasonic treatment to improve the stability of LDL-PO solution. The method could decrease the turbidity by 17.5 %, reduce the average particle size of the LDL-PO solution (13.9%), and enhance the interaction and combination of LDL and PO. The prepared PO aqueous solution was used in yogurt, egg white gel, fish balls and soymilk, and it could significantly improve the color of products and provided potential health benefits.
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Affiliation(s)
- Haolong Ye
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Beibei Wang
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Xiao
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Hanmei Li
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Di Wu
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Lei Cheng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Fang Geng
- Institute for Egg Science and Technology, School of Mechanical Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China; Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
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Sarker A, Ali Siddiqui R. Effects of ultrasonic processing on the quality properties of fortified yogurt. ULTRASONICS SONOCHEMISTRY 2023; 98:106533. [PMID: 37487436 PMCID: PMC10374604 DOI: 10.1016/j.ultsonch.2023.106533] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/06/2023] [Accepted: 07/19/2023] [Indexed: 07/26/2023]
Abstract
This study evaluated the effect of ultrasonic processing on functional yogurts fortified with banana-resistant starch (BRS) and green papaya powder (GPP). Ultrasonication technology (80% amplitude, 8 min at 20 kHz frequency) was utilized as an alternative to conventional thermal treatment (85 °C, 30 min) to improve functional yogurts' physical and textural properties. A total of 6 set-type yogurt groups were prepared by ultrasonication (UT) and conventional treatment (CT). Based on the textural studies and correlation (Pearson's) plots, fortified and UT samples were more stiff, firm, sticky, adhesive, and viscous (least elastic) compared to the CT samples. All of the tested yogurts maintained a remarkable number of viable colony counts (≥7.23 log CFU/mL) during the storage. Ultrasonication significantly (p < 0.05) changed the L, a*, and b* color values. The ultrasonic processing reduced whey syneresis and improved the water-holding capacity in fresh and stored yogurts. Further, it retained the fatty acid profile of fortified yogurts. However, ultrasonication negatively affected, i.e., reduced the total polyphenol content and antioxidant activity of yogurts as compared to the conventionally (thermal) treated counterparts. Overall, ultrasound technology can be a potential alternative to thermal treatment for the improved quality and safety of fortified yogurts.
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Affiliation(s)
- Ayesha Sarker
- Agricultural and Environmental Research Station, West Virginia State University, Institute, WV 25112, USA.
| | - Rafat Ali Siddiqui
- Food and Nutrition Science, Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA
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Evaluation of the Nutritional Quality and In Vivo Digestibility of Probiotic Beverages Enriched with Cricket Proteins. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03043-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Taha A, Mehany T, Pandiselvam R, Anusha Siddiqui S, Mir NA, Malik MA, Sujayasree OJ, Alamuru KC, Khanashyam AC, Casanova F, Xu X, Pan S, Hu H. Sonoprocessing: mechanisms and recent applications of power ultrasound in food. Crit Rev Food Sci Nutr 2023; 64:6016-6054. [PMID: 36591874 DOI: 10.1080/10408398.2022.2161464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.
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Affiliation(s)
- Ahmed Taha
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
- Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
| | - Taha Mehany
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
- Department of Chemistry, University of La Rioja, Logroño, Spain
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod, India
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- DIL e.V.-German Institute of Food Technologies, Quakenbrück, Germany
| | - Nisar A Mir
- Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
| | - Mudasir Ahmad Malik
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | | | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
| | - Hao Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
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Soltani Firouz M, Sardari H, Soofiabadi M, Hosseinpour S. Ultrasound assisted processing of milk: Advances and challenges. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Hamed Sardari
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Mahsa Soofiabadi
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
| | - Soleiman Hosseinpour
- Department of Agricultural Machinery Engineering, Faculty of Agricultural University of Tehran Karaj Iran
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Naibaho J, Jonuzi E, Butula N, Korzeniowska M, Föste M, Sinamo KN, Chodaczek G, Yang B. Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior. Curr Res Food Sci 2022; 5:1955-1964. [PMID: 36312882 PMCID: PMC9596745 DOI: 10.1016/j.crfs.2022.10.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/21/2022] Open
Abstract
Current study aimed to evaluate the utilization of protein from brewers' spent grain (BSGP) on microstructural formation as well as rheological behavior, acidity and lactic acid bacteria (LAB) profile during the refrigerated storage. Three different BSGPs were provided including BSGP-C (extracted without enzymatic hydrolysis), BSGP-P (with protease), and BSGP-PF (with protease co-incubated with flavourzyme). The results demonstrated that BSGPs improved lactic acid forming capability in yogurt production to a higher level than milk-protein based enrichment. BSGPs improved the growth and survival of lactic acid bacteria (LAB), particularly BSGP-P in improving the survival rate of L. bulgaricus. Confocal laser scanning microscopy showed that BSGP-P generated a denser, softer and more homogenous surface appearance as well as showed the tendency to form more compact networks; had a weaker initial gel forming, increased and preserved the consistency of the yogurt during the storage. In conclusion, BSGPs in yogurt improved and preserved the textural properties, consistency, acidity and lactic acid bacteria. Protease-extracted preserve the flow behavior of yogurt Protease-extracted soften the microstructural surface of the matrices BSG protein-rich extracts improve the survival of lactic acid bacteria
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Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland,Corresponding author.
| | - Emir Jonuzi
- Department of Chemistry, Faculty of Natural Sciences and Mathematics, State University of Tetova, 1200, Tetovo, Macedonia
| | - Nika Butula
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, 10000, Croatia
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland,Corresponding author.
| | - Maike Föste
- Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Karina Nola Sinamo
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, 20155, Medan, Indonesia
| | - Grzegorz Chodaczek
- Bioimaging Laboratory, Łukasiewicz Research Network-PORT Polish Center for Technology Development, 54-066, Wroclaw, Poland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014, Turku, Finland
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Mehra R, Kumar H, Rafiq S, Kumar N, Buttar HS, Leicht K, Okpala COR, Korzeniowska M. Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview. PeerJ 2022. [DOI: 10.7717/peerj.14177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
As a dairy product, yogurt delivers nourishing milk components through the beneficial microbial fermentation process, improved by bioavailability and bioaccessibility–an exclusive combined food asset. In recent decades, there has been considerable attention to yogurt product development particularly in areas like influence by antioxidant-rich fruits, different factors affecting its probiotic viability, and the functionality of inulin and probiotics. Essentially, many published reviews frequently focus on the functionalities associated with yogurt products, however, those articulating yogurt ingredients specific to associated preservation strategies, processing conditions, and analytical detection techniques are very few, to the best of our knowledge. The knowledge and understanding of preservation strategies that enhance the ingredients in yogurt products, and their function as modern drug delivery systems are essential, given the opportunities it can provide for future research. Therefore, this overview discussed how yogurt product ingredients have been enhanced, from preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery standpoints. The survey methodology involved major stages, from the brainstorming of research questions, search strategy, effective utilization of databases, inclusion and exclusion criteria, etc. The innovative successes of yogurts would be enhanced via the physicochemical, nutritional and therapeutic aspects of the ingredients/products. Besides processing conditions to influence the yogurt constituents, overall acceptability, quality, and shelf-life, the analytical assays would help detect the hidden product constituents, toxins, and other storage-related changes. The therapeutic role of yogurt-a modern drug delivery system, would be demonstrated via the supplementation (of yogurt) either alone or with bioactive ingredients. The future of yogurt requires the collective action of stakeholders to formulate unique variants with different natural blends, where synthetic ingredients become completely replaced by the plant’s derivatives, which enhance the acidification rate and extend shelf life.
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Affiliation(s)
- Rahul Mehra
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
- MMICT & BM(HM), Maharishi Markandeshwar (Deemed to be) University, Mullana, Ambala, Haryana, India
| | - Harish Kumar
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Shafiya Rafiq
- Division of Food Science & Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Jammu, India
| | - Naveen Kumar
- Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Harpal Singh Buttar
- Department of Pathology and Laboratory Medicine, School of Medicine, University of Ottawa, Ottawa, Ontario, Canada
| | - Katarzyna Leicht
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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Fan X, Li X, Du L, Li J, Xu J, Shi Z, Li C, Tu M, Zeng X, Wu Z, Pan D. The effect of natural plant-based homogenates as additives on the quality of yogurt: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Power ultrasound affect on physicochemical, rheological and sensory characteristics of probiotic yoghurts. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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13
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Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies. Foods 2022; 11:foods11192999. [PMID: 36230075 PMCID: PMC9564056 DOI: 10.3390/foods11192999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/09/2022] [Accepted: 09/19/2022] [Indexed: 11/17/2022] Open
Abstract
Dairy and beverage products are considered highly nutritious. The increase demand for added nutritional benefits within the food systems consumed by the consumers paves the pathway towards fortifying nutraceuticals into these products. However, nutraceuticals are highly unstable towards harsh processing conditions. In addition, the safety of dairy and beverage products plays a very important role. Therefore, various heat treatments are in practice. As the heat-treated dairy and beverage products tends to illustrate several alterations in their organoleptic characteristics and nutritional properties, the demand for alternative non-thermal processing technologies has increased extensively within the food industry. Ultrasound and high-pressure processing technologies are desirable for this purpose as well as a safe and non-destructive technology towards encapsulation of nutraceuticals into food systems. There are benefits in implementing these two technologies in the production of dairy and beverage products with encapsulants, such as manufacturing high-quality products with improved nutritional value while simultaneously enhancing the sensory characteristics such as flavour, taste, texture, and colour and attaining the microbial quality. The primary objective of this review is to provide detailed information on the encapsulation of nutraceuticals and mechanisms involved with using US and HPP technologies on producing encapsulated yoghurt and beverage products.
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Dridi C, Millette M, Aguilar B, Salmieri S, Lacroix M. Storage Stability of a Fermented Probiotic Beverage Enriched with Cricket Protein Hydrolysates. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02900-6] [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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Abesinghe A, Vidanarachchi J, Islam N, Karim M. Effects of ultrasound on the fermentation profile and metabolic activity of lactic acid bacteria in buffalo's (Bubalus bubalis) milk. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103048] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Mudgil P, Alkaabi A, Maqsood S. Ultrasonication as a novel processing alternative to pasteurization for camel milk: Effects on microbial load, protein profile, and bioactive properties. J Dairy Sci 2022; 105:6548-6562. [PMID: 35691745 DOI: 10.3168/jds.2021-20979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 04/05/2022] [Indexed: 01/24/2023]
Abstract
Ultrasonic technology presents a promising novel tool in the food industry for the processing of milk and dairy products. In this study, we investigated the effects of ultrasonication (US) as an alternative to thermal pasteurization for stabilization of the bioactive properties of camel milk. Camel and bovine milk samples were subjected to US at 6 different power levels (US1-US6), and 1 set of each type of milk was concurrently subjected to flash heat pasteurization (FHP) for comparative analysis (100 mL; n = 4). The microbiological and bioactive parameters of the samples were analyzed during 7 d of storage at 4°C. In both milk types subjected to US ≥ 140 W (US3), the bacterial load was reduced by almost 4 log cycles and complete reduction of microbial load was achieved with US = 170 W and US = 210 W (US5 and US6 treatments, respectively). No significant changes in protein patterns were observed with either FHP or US treatment. In addition, bioactive properties (cholesteryl esterase and pancreatic lipase inhibition) were either enhanced or retained at US3 or higher. 2,2'-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid and ferric reducing antioxidant power activities in camel milk were decreased after FHP treatment but increased or retained upon US, particularly at US3 and US4 (160 W). Overall, under our experimental conditions, US4 was effective in completely reducing the microbial count, while concomitantly retaining different bioactive properties of both camel and bovine milk. These outcomes highlight the potential of US at 160 W as an efficient nonthermal alternative processing method for milk.
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Affiliation(s)
- Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Amani Alkaabi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates; Zayed Centre of Health Sciences, United Arab Emirates University, Al Ain, 15551, United Arab Emirates.
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Heck A, Schäfer J, Hitzmann B, Hinrichs J. Fat-free fermented concentrated milk protein-based microgel dispersions manufactured at technical scale: Production parameters as drivers of textural properties. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105195] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Babu K, Amamcharla J. Application of micro- and nano-bubbles in spray drying of milk protein concentrates. J Dairy Sci 2022; 105:3911-3925. [DOI: 10.3168/jds.2021-21341] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Accepted: 01/21/2022] [Indexed: 11/19/2022]
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19
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Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105375] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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20
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Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts. Foods 2022; 11:foods11040619. [PMID: 35206095 PMCID: PMC8871219 DOI: 10.3390/foods11040619] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/11/2022] [Accepted: 02/17/2022] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate as a source of protein to achieve a protein content of 10% (w/w). The changes in physicochemical, microstructural, rheological, and functional properties of control (C-GSY) and micro- and nano-bubbles-treated GSY (MNB-GSY) were studied and compared before and after storage for 1, 2, 3, and 4 weeks. Before storage, the apparent viscosity at 100 s−1 (η100) was 1.09 Pa·s for C-GSY and 0.71 Pa·s for MNB-GSY. Incorporation of MNBs into GSY significantly (p < 0.05) decreased the η100 by 30% on 1 week of storage. Additionally, the η100 of MNB-GSY was lesser than C-GSY on week 2, 3, and 4 of storage. Notable microstructural changes and significant rheological differences were observed between the C-GSY and MNB-GSY samples. Differences were also noticed in syneresis, which was lower for the MNB-GSY compared with the control. Overall, the incorporation of MNBs into GSY showed considerable improvements in rheological and functional properties. Additionally, it’s a simple, cost-effective process to implement in existing GSY production plants.
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21
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Naibaho J, Butula N, Jonuzi E, Korzeniowska M, Chodaczek G, Yang B. The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage. Curr Res Food Sci 2022; 5:1195-1204. [PMID: 35992631 PMCID: PMC9382424 DOI: 10.1016/j.crfs.2022.07.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 07/16/2022] [Accepted: 07/18/2022] [Indexed: 12/15/2022] Open
Abstract
Water soluble coconut extract (WSCE) was reported as a suitable matrix for probiotic delivery as yogurt alternatives. The study aimed to evaluate the roles of brewers’ spent grain (BSG) derivatives in enhancing the properties of WSCE-based yogurt alternatives. BSG flour (BSGF) and 3 different protein extracts (BSGPs) including protein control (BSGP-C), protamex treatment (BSGP-P), and protamex combined with flavourzyme treatment (BSGP-PF) were incorporated in WSCE-based yogurt alternatives. Confocal laser scanning microscopy showed that BSGPs prepared with protease treatment generated less dense fat distribution and more homogenous globules compared to that in WSCE control yogurt. It also resulted in a softer, denser and more homogenous matrix. The modification in microstructural properties was aligned with differences in several functional groups including ⍺-glycosidic bond and hydroxyl groups from polysaccharides, aliphatic ethers and acid functional groups as well as aromatic hydrocarbons of lignin, amide I, acetyl groups and amide III. BSGF and BSGPs increased the mechanical properties, viscosity and modified flow behaviour properties demonstrating its ability in maintaining textural and gel formation. After 14 days of storage, maintenance in flow behaviour, syneresis and mechanical properties was identified. Furthermore, BSG derivatives enhanced lactic acid production up to 3 folds. In conclusion, BSG derivatives maintained the microstructure and gel formation, improved the properties of WSCE-based yogurt alternatives and preserved its behaviour during 14 days of storage. BSG derivatives maintained the microstructural of coconut-based yogurt alternatives. BSG derivatives improved the physical behaviour of WSCE yogurt alternatives. BSG derivatives enhanced lactic acid content in WSCE-based yogurt alternatives.
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22
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Dantas A, Verruck S, Canella MHM, Hernandez E, Prudencio ES. Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties. Food Res Int 2021; 150:110742. [PMID: 34865761 DOI: 10.1016/j.foodres.2021.110742] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 09/04/2021] [Accepted: 10/06/2021] [Indexed: 10/20/2022]
Abstract
This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g-1) throughout 120 days of storage at 4 °C. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g-1 after storage; as well as the starter cultures (>8 log UFC g-1). Yogurt with probiotic powder from lactose-free milk showed a more yellowish color; however, these differences would not be detected by the human eye (ΔE < 3.00). The yogurt with bifidobacteria free cells showed a greater post-acidification process (pH 4.18 to 4.02 and titratable acidity 1.52 to 1.89). It was not observed differences for firmness values of yogurt with free cells addition and yogurt with lactose-free milk and oligofructose powder addition. A slight significant decrease in the cohesiveness was observed in the yogurt elaborated with bifidobacteria free cells. The gumminess showed fluctuating values between all concentrated lactose-free yogurts. At the end of this study, we conclude that these probiotic powders can be incorporated into innovative lactose-free yogurts.
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Affiliation(s)
- Adriana Dantas
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Maria Helena Machado Canella
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Eduard Hernandez
- Department of Agri-Food Engineering and Biotechnology, Universitat Politécnica de Catalunya BarcelonaTech, 8. 08860, Castelldefels, Barcelona, Spain
| | - Elane Schwinden Prudencio
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil.
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23
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Advances and innovations associated with the use of acoustic energy in food processing: An updated review. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102863] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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24
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Vibrations and ultrasound in food processing – Sources of vibrations, adverse effects, and beneficial applications – An overview. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110875] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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Heck AJ, Schäfer J, Nöbel S, Hinrichs J. Fat-free fermented concentrated milk products as milk protein-based microgel dispersions: Particle characteristics as key drivers of textural properties. Compr Rev Food Sci Food Saf 2021; 20:6057-6088. [PMID: 34494713 DOI: 10.1111/1541-4337.12829] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 06/28/2021] [Accepted: 07/23/2021] [Indexed: 11/29/2022]
Abstract
The popularity of fat-free fermented concentrated milk products, such as fresh cheeses and high-protein yogurt, has increased over the recent years, attributed to greater availability and improvements in taste and texture. These improvements have been achieved through modifications and new developments in processing technologies, for example, higher heat treatment intensities and incorporating different membrane filtration technologies. Though numerous processing parameters are discussed in the literature, as well as reasons behind the developments, detailed examinations of how process modifications affect the final textural attributes of these products are lacking. To draw links between processing parameters and texture, we review the literature on fat-free fermented concentrated milk products from the perspective of fermented milk protein-based microgel particles as the basic structural unit. At each main processing step, relationships between process parameters, micro- and macrostructural and sensory (textural) properties are discussed.An overview of particle characteristics that drive structural changes at each processing step is developed in relation to textural characteristics. Using this approach of assessing relationships between structural characteristics of concentrated dispersions of fat-free fermented milk protein-based microgel particles and processing parameters provides a basic context for the selection of optimal parameters to achieve a desired texture.
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Affiliation(s)
- Anisa J Heck
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Stefan Nöbel
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.,Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institute, Kiel, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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26
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Carrillo-Lopez LM, Garcia-Galicia IA, Tirado-Gallegos JM, Sanchez-Vega R, Huerta-Jimenez M, Ashokkumar M, Alarcon-Rojo AD. Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties. ULTRASONICS SONOCHEMISTRY 2021; 73:105467. [PMID: 33508590 PMCID: PMC7840480 DOI: 10.1016/j.ultsonch.2021.105467] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 05/03/2023]
Abstract
Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products. This review presents a detailed summary of the latest research on the impact of high-intensity ultrasound techniques in dairy processing. It explores the ways in which ultrasound has been employed to enhance milk properties and processes of interest to the dairy industry, such as homogenization, emulsification, yogurt and fermented beverages production, and food safety. Special emphasis has been given to ultrasonic effects on milk components; fermentation and spoilage by microorganisms; and the technological, functional, and sensory properties of dairy foods. Several current and potential applications of ultrasound as a processing technique in milk applications are also discussed in this review.
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Affiliation(s)
- Luis M Carrillo-Lopez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico; National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico
| | - Ivan A Garcia-Galicia
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Juan M Tirado-Gallegos
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Rogelio Sanchez-Vega
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Mariana Huerta-Jimenez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico; National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico.
| | | | - Alma D Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico.
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27
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Yu Z, Su Y, Zhang Y, Zhu P, Mei Z, Zhou X, Yu H. Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review. Food Chem 2021; 357:129805. [PMID: 33915466 DOI: 10.1016/j.foodchem.2021.129805] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/27/2021] [Accepted: 03/29/2021] [Indexed: 11/19/2022]
Abstract
Conventional food fermentation is time-consuming, and maturation of fermented foods normally requires a huge space for long-term storage. Ultrasound is a technology that emerged in the food industry to improve the efficacy of food fermentation and presents great potentials in maturation of fermented foods to produce fermented foods with high quality. Proliferation of microorganisms was observed along with promoted enzyme activities and metabolic performance when treated by a short-term ultrasonication (<30 min) at a relatively low-power (≤100 W). Additionally, ultrasound at a high-power level (≥100 W) was highlighted to promote the maturation of fermented foods through promoting Maillard reaction, oxidation, esterification, and proteolysis. As a result of promoted fermentation and maturation, texture, color, flavor and taste of fermented foods were improved. All the reviewed studies have indicated that ultrasound at the proper conditions would be a promising technique to produce fermented foods with high-quality.
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Affiliation(s)
- Zhou Yu
- School of Biology, Food and Environment, Hefei University, 99 Jinxiu Avenue, Hefei 230022, Anhui, China
| | - Ying Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Yilong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Peiyi Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Zilun Mei
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Xinning Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
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28
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Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6676518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Textural defects (including syneresis and poor consistency) often occur in yogurt gels produced from yak milk. In this research, the synergistic effects of transglutaminase (TGase) and heating pH on the textural properties of acidified yak skim milk gels, as well as the related mechanism of action, were investigated. The pH values of yak skim milk were adjusted to 6.3, 6.7, and 7.1, respectively. The samples were heated at 80°C for 30 min and then cooled to 42°C. After treatment with different contents of TGase (0, 3, and 10 U TGase per gram proteins), the samples were acidified with glucono-delta-lactone. For a given TGase content, the final storage modulus (G′) of gels was positively related to the heating pH, whereas the opposite trend was observed for the gelation time. This effect was obvious between pH 6.3 and 6.7. At a definite heating pH value, the final G′ of the gels was highest at 3 U TGase per gram proteins. The highest water holding capacity and firmness value were observed in gels prepared using pH 7.1 and 3 U TGase per gram proteins. In the samples treated with 3 U TGase per gram proteins (preheating pH 7.1), more rigid network structures were seen in the gel than 0 or 10 U TGase per gram proteins. Therefore, adjusting the heating pH values and TGase contents is an effective way of improving the textural properties of yak milk gels.
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29
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Kenari RE, Razavi R. Effect of sonication conditions: Time, temperature and amplitude on physicochemical, textural and sensory properties of yoghurt. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12761] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Km 9 of Sea Road Sari Mazandaran48181‐68984Iran
| | - Razie Razavi
- Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Km 9 of Sea Road Sari Mazandaran48181‐68984Iran
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30
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Temme P, Körzendörfer A, Hinrichs J, Schlücker E. Vibrations as a cause of texture defects during yogurt manufacturing – Formation of vibrations and their propagation in dairy production lines. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110369] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Schäfer J, Hinrichs J, Kohlus R, Huppertz T, Atamer Z. Pilot scale processing and characterisation of calcium-reduced micellar casein concentrate powders. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104888] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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32
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Chávez-Martínez A, Reyes-Villagrana RA, Rentería-Monterrubio AL, Sánchez-Vega R, Tirado-Gallegos JM, Bolivar-Jacobo NA. Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality. Foods 2020; 9:E1688. [PMID: 33218106 PMCID: PMC7698897 DOI: 10.3390/foods9111688] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 11/08/2020] [Accepted: 11/12/2020] [Indexed: 12/23/2022] Open
Abstract
Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.
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Affiliation(s)
- América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Raúl Alberto Reyes-Villagrana
- Catedrático CONACYT, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Alcaldía Benito Juárez, Mexico City C.P. 03940, Mexico
| | - Ana Luisa Rentería-Monterrubio
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Rogelio Sánchez-Vega
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Juan Manuel Tirado-Gallegos
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Norma Angélica Bolivar-Jacobo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
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Delgado K, Vieira C, Dammak I, Frasão B, Brígida A, Costa M, Conte-Junior C. Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt. Molecules 2020; 25:E4638. [PMID: 33053748 PMCID: PMC7587201 DOI: 10.3390/molecules25204638] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 10/03/2020] [Accepted: 10/05/2020] [Indexed: 11/25/2022] Open
Abstract
Despite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality of GY. Hence, this study aimed to investigate the effect of ultrasound (US) treatment with different sonication times on quality parameters of probiotic GY during refrigerated storage. US treatment was conducted at 20 KHz for 3, 6, and 9 min in yogurt. Lactobacillus bulgaricus and Lactobacillus acidophilus LA-5 were sensitive to US treatment, presenting a decrease in the yogurts stocked. This loss of viability led to reduced post-acidification due to smaller lactose metabolization in yogurt samples submitted to the US. Among tested treatments, the application of 6 min enhanced the apparent viscosity and consistency index of GY yogurts. In addition, this time also reduced tyramine and total biogenic amine (BAs) content. These findings suggest that 6 min of sonication is a promising way to improve the rheological properties and reduce the acidity and BAs content in GY. Further studies should be performed to optimize the US setting conditions to preserve the probiotic culture viability in yogurts.
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Affiliation(s)
- Karina Delgado
- Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, Brazil; (K.D.); (C.V.); (B.F.); (M.C.)
- Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
| | - Carla Vieira
- Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, Brazil; (K.D.); (C.V.); (B.F.); (M.C.)
- Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
| | - Ilyes Dammak
- Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
| | - Beatriz Frasão
- Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, Brazil; (K.D.); (C.V.); (B.F.); (M.C.)
| | - Ana Brígida
- Embrapa Agroindústria de Alimentos, Empresa Brasileira de Pesquisa Agropecuária, Rio de Janeiro 23020-470, Brazil;
- Embrapa Agroindústria Tropical, Empresa Brasileira de Pesquisa Agropecuária, Fortaleza 60511-110, Brazil
| | - Marion Costa
- Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, Brazil; (K.D.); (C.V.); (B.F.); (M.C.)
- Laboratory of Inspection and Technology of Milk and Derivatives, Escola de Medicina Veterinária e Zootecnia, Universidade Federal da Bahia, Salvador 40170-110, Brazil
| | - Carlos Conte-Junior
- Department of Food Technology, Faculdade de Veterinária, Universidade Federal Fluminense, Niterói 24230-340, Brazil; (K.D.); (C.V.); (B.F.); (M.C.)
- Food Science Program, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil;
- National Institute of Health Quality Control, Fundação Oswaldo Cruz, Rio de Janeiro 21040-900, Brazil
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Manufacture of high-protein yogurt without generating acid whey – Impact of the final pH and the application of power ultrasound on texture properties. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.104541] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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