Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels

Ultrasonics Sonochemistry

Volumn 44, Issue , 2018, Pages 251-260

  Guimarães, Jonas T ^a   Silva, Eric Keven ^b   Alvarenga, Verônica O ^b   Costa, Ana Letícia R ^b   Cunha, Rosiane L ^b   Sant'Ana, Anderson S ^b   Freitas, Monica Q ^a   Meireles, M Angela A ^b   Cruz, Adriano G ^c  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c Phytotech Department   (Brazil)

Author keywords

Emerging technology; Functional food; High temperature short time; Inulin; Polysaccharides; Sonication

Indexed keywords

AEROBIC BACTERIA; BEVERAGES; FUNCTIONAL FOOD; GELATION; HEAT TREATMENT; MOLDS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PHASE SEPARATION; POLYSACCHARIDES; SONICATION; ULTRASONICS; YEAST;

EMERGING TECHNOLOGIES; HETEROTROPHIC BACTERIAS; HIGH INTENSITY ULTRASOUNDS; HIGH TEMPERATURE; INULIN; MICROBIAL INACTIVATION; NON-THERMAL PROCESSING; PHYSICO-CHEMICAL CHANGES;

THERMAL LOGGING;

GELLAN; INULIN; PREBIOTIC AGENT; WHEY PROTEIN;

ARTICLE; BEVERAGE; COLIFORM BACTERIUM; CONTROLLED STUDY; DAIRY PRODUCT; FLOW KINETICS; GELATION; HIGH INTENSITY ULTRASOUND; MICROBIAL INACTIVATION; MICROBIOLOGICAL PARAMETERS; MICROSCOPY; MOULD; NONHUMAN; PARTICLE SIZE; PHASE SEPARATION; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; PROCESSING; TEMPERATURE; ULTRASOUND; WHEY; YEAST; ZETA POTENTIAL; FUNCTIONAL FOOD; HEAT; MICROBIAL VIABILITY; PROTEIN DENATURATION;

BEVERAGES; FUNCTIONAL FOOD; HOT TEMPERATURE; MICROBIAL VIABILITY; PARTICLE SIZE; PREBIOTICS; PROTEIN DENATURATION; SONICATION; ULTRASONIC WAVES; WHEY;

EID: 85042369368     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2018.02.012     Document Type: Article

References (67)

1. Ortega-Rivas, E., Salmerón-Ochoa, I., Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages. Crit. Rev. Food Sci. Nutr. 54 (2014), 190–207.
2. Silva, E.K., Rosa, M.T.M., Meireles, M.A.A., Ultrasound-assisted formation of emulsions stabilized by biopolymers. Curr. Opin. Food Sci. 5 (2015), 50–59.
3. Patist, A., Bates, D., Ultrasonic innovations in the food industry: from the laboratory to commercial production. Innovative Food Sci. Emerg. Technol. 9 (2008), 147–154.
4. Paniwnyk, L., Applications of ultrasound in processing of liquid foods: a review. Ultrason. Sonochem., 2016.
5. Barukčić I., Lisak Jakopović K., Herceg, Z., Karlović S., Božanić R., Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey. Innovative Food Sci. Emerg. Technol. 27 (2015), 94–101.
6. Khanal, S.N., Anand, S., Muthukumarappan, K., Huegli, M., Inactivation of thermoduric aerobic sporeformers in milk by ultrasonication. Food Control 37 (2014), 232–239.
7. Zisu, B., Chandrapala, J., High power ultrasound processing in milk and dairy products. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry, 2013, Wiley–Blackwell Publisher.
8. Shamila-Syuhada, A.K., Chuah, L.-O., Wan-Nadiah, W.A., Cheng, L.H., Alkarkhi, A.F., Effarizah, M.E., Rusul, G., Inactivation of microbiota and selected spoilage and pathogenic bacteria in milk by combinations of ultrasound, hydrogen peroxide, and active lactoperoxidase system. Int. Dairy J. 61 (2016), 120–125.
9. Jeličić I., Božanić R., Brnčić M., Tripalo, B., Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey. Mljekarstvo 62 (2012), 165–178.
10. Marchesini, G., Fasolato, L., Novelli, E., Balzan, S., Contiero, B., Montemurro, F., Andrighetto, I., Segato, S., Ultrasonic inactivation of microorganisms: a compromise between lethal capacity and sensory quality of milk. Innovative Food Sci. Emerg. Technol. 29 (2015), 215–221.
11. Herceg, Z., Juraga, E., Sobota-Šalamon, B., Režek-Jambrak, A., Inactivation of mesophilic bacteria in milk by means of high intensity ultrasound using response surface methodology. Czech J. Food Sci., 30, 2012.
12. Gao, S., Hemar, Y., Lewis, G.D., Ashokkumar, M., Inactivation of Enterobacter aerogenes in reconstituted skim milk by high-and low-frequency ultrasound. Ultrason. Sonochem. 21 (2014), 2099–2106.
13. Chouliara, E., Georgogianni, K.G., Kanellopoulou, N., Kontominas, M.G., Effect of ultrasonication on microbiological, chemical and sensory properties of raw, thermized and pasteurized milk. Int. Dairy J. 20 (2010), 307–313.
14. Nguyen, N.H.A., Anema, S.G., Effect of ultrasonication on the properties of skim milk used in the formation of acid gels. Innovative Food Sci. Emerg. Technol. 11 (2010), 616–622.
15. O'Sullivan, J., Arellano, M., Pichot, R., Norton, I., The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins. Food Hydrocolloids 42 (2014), 386–396.
16. Zamanipoor, M.H., Mancera, R.L., The emerging application of ultrasound in lactose crystallisation. Trends Food Sci. Technol. 38 (2014), 47–59.
17. Wu, H., Hulbert, G.J., Mount, J.R., Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innovative Food Sci. Emerg. Technol. 1 (2000), 211–218.
18. Gajendragadkar, C.N., Gogate, P.R., Ultrasound assisted acid catalyzed lactose hydrolysis: understanding into effect of operating parameters and scale up studies. Ultrason. Sonochem. 37 (2017), 9–15.
19. Karageorgou, E., Armeni, M., Moschou, I., Samanidou, V., Ultrasound-assisted dispersive extraction for the high pressure liquid chromatographic determination of tetracyclines residues in milk with diode array detection. Food Chem. 150 (2014), 328–334.
20. Chandrapala, J., Oliver, C., Kentish, S., Ashokkumar, M., Ultrasonics in food processing–food quality assurance and food safety. Trends Food Sci. Technol. 26 (2012), 88–98.
21. Prazeres, A.R., Carvalho, F., Rivas, J., Cheese whey management: a review. J. Environ. Manage. 110 (2012), 48–68.
22. Bigliardi, B., Galati, F., Innovation trends in the food industry: the case of functional foods. Trends Food Sci. Technol. 31 (2013), 118–129.
23. Chandrapala, J., Leong, T., Ultrasonic processing for dairy applications: recent advances. Food Eng. Rev. 7 (2015), 143–158.
24. Gibson, G.R., Probert, H.M., Van Loo, J., Rastall, R.A., Roberfroid, M.B., Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. Nutr. Res. Rev. 17 (2004), 259–275.
25. Valcheva, R., Dieleman, L.A., Prebiotics: definition and protective mechanisms. Best Pract. Res. Clin. Gastroenterol. 30 (2016), 27–37.
26. P.L. Arcia, E. Costell, A. Tárrega, Inulin blend as prebiotic and fat replacer in dairy desserts: Optimization by response surface methodology, J. Dairy Sci., 94 2192–2200.
27. Fernandes, R.V.B., Botrel, D.A., Silva, E.K., Borges, S.V., Oliveira, C.R., Yoshida, M.I., Feitosa, J.P.A., de Paula, R.C.M., Cashew gum and inulin: new alternative for ginger essential oil microencapsulation. Carbohydr. Polym. 153 (2016), 133–142.
28. Debon, J., Prudêncio, E.S., Petrus, J.C.C., Fritzen-Freire, C.B., Müller, C.M.O., C. Amboni, R.D.d.M., Vieira, C.R.W., Storage stability of prebiotic fermented milk obtained from permeate resulting of the microfiltration process. LWT – Food Sci. Technol. 47 (2012), 96–102.
29. Villegas, B., Carbonell, I., Costell, E., Inulin milk beverages: sensory differences in thickness and creaminess using R-index analysis of the ranking data. J. Sens. Stud. 22 (2007), 377–393.
30. Guimarães, J.T., Silva, E.K., Costa, A.L.R., Cunha, R.L., Freitas, M.Q., Meireles, M.A.A., Cruz, A.G., Manufacturing a prebiotic whey beverage exploring the influence of degree of inulin polymerization. Food Hydrocolloids, 2017.
31. Kim, Y., Faqih, M., Wang, S., Factors affecting gel formation of inulin. Carbohydr. Polym. 46 (2001), 135–145.
32. F. Downes, K. Ito, Compendium of Methods for the Microbiological Examination of Foods American Public Health Association (APHA), in, Washington (2001).
33. J.L. Kornacki, J.B. Gurtler, B.A. Stawick, 9. Enterobacteriaceae, Coliforms, and Escherichia coli as Quality and Safety Indicators, in: Compendium of Methods for the Microbiological Examination of Foods.
34. I.J. Pflug, Microbiology and Engineering of Sterilization Processes, Environmental Sterilization Laboratory (2010).
35. Silva, E.K., Meireles, M.A.A., Influence of the degree of inulin polymerization on the ultrasound-assisted encapsulation of annatto seed oil. Carbohydr. Polym. 133 (2015), 578–586.
36. Hervert, C., Martin, N., Boor, K., Wiedmann, M., Survival and detection of coliforms Enterobacteriaceae, and gram-negative bacteria in Greek yogurt. J. Dairy Sci. 100 (2017), 950–960.
37. U. Council Directive, Directive laying down the health rules for the production and placing on the market of raw milk, heat-treated milk and milk-based products (1992).
38. Reich, C., Wenning, M., Dettling, A., Luma, K.E., Scherer, S., Hinrichs, J., Thermal resistance of vegetative thermophilic spore forming bacilli in skim milk isolated from dairy environments. Food Control 82 (2017), 114–120.
39. Miller, R.A., Kent, D.J., Watterson, M.J., Boor, K.J., Martin, N.H., Wiedmann, M., Spore populations among bulk tank raw milk and dairy powders are significantly different. J. Dairy Sci. 98 (2015), 8492–8504.
40. Sadiq, F.A., Li, Y., Liu, T., Flint, S., Zhang, G., Yuan, L., Pei, Z., He, G., The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders. Int. J. Food Microbiol. 238 (2016), 193–201.
41. Cherepanov, P.V., Kollath, A., Andreeva, D.V., Up to which temperature ultrasound can heat the particle?. Ultrason. Sonochem. 26 (2015), 9–14.
42. Silva, E.K., Gomes, M.T.M., Hubinger, M.D., Cunha, R.L., Meireles, M.A.A., Ultrasound-assisted formation of annatto seed oil emulsions stabilized by biopolymers. Food Hydrocolloids 47 (2015), 1–13.
43. Huang, G., Chen, S., Dai, C., Sun, L., Sun, W., Tang, Y., Xiong, F., He, R., Ma, H., Effects of ultrasound on microbial growth and enzyme activity. Ultrason. Sonochem., 2016.
44. Piyasena, P., Mohareb, E., McKellar, R.C., Inactivation of microbes using ultrasound: a review. Int. J. Food Microbiol. 87 (2003), 207–216.
45. Wu, T., Yu, X., Hu, A., Zhang, L., Jin, Y., Abid, M., Ultrasonic disruption of yeast cells: underlying mechanism and effects of processing parameters. Innovative Food Sci. Emerg. Technol. 28 (2015), 59–65.
46. Gera, N., Doores, S., Kinetics and mechanism of bacterial inactivation by ultrasound waves and sonoprotective effect of milk components. J. Food Sci., 76, 2011.
47. Molina-Höppner, A., Doster, W., Vogel, R.F., Gänzle, M.G., Protective effect of sucrose and sodium chloride for Lactococcus lactis during sublethal and lethal high-pressure treatments. Appl. Environ. Microbiol. 70 (2004), 2013–2020.
48. Rukke, E.O., Sørhaug, T., Stepaniak, L., Heat treatment of milk|thermization of milk. Fuquay, J.W., (eds.) Encyclopedia of Dairy Sciences (Second Edition), 2011, Academic Press, San Diego, 693–698.
49. Villamiel, M., de Jong, P., Inactivation of Pseudomonas fluorescens and Streptococcus thermophilus in Trypticase® Soy Broth and total bacteria in milk by continuous-flow ultrasonic treatment and conventional heating. J. Food Eng. 45 (2000), 171–179.
50. Shaheen, R., Svensson, B., Andersson, M.A., Christiansson, A., Salkinoja-Salonen, M., Persistence strategies of Bacillus cereus spores isolated from dairy silo tanks. Food Microbiol. 27 (2010), 347–355.
51. Piorkowski, D.T., McClements, D.J., Beverage emulsions: recent developments in formulation, production, and applications. Food Hydrocolloids 42 (2014), 5–41.
52. Esteban, P.P., Jenkins, A.T.A., Arnot, T.C., Elucidation of the mechanisms of action of Bacteriophage K/nano-emulsion formulations against S. aureus via measurement of particle size and zeta potential. Colloids Surf, B: Biointerfaces 139 (2016), 87–94.
53. Li, X., Xue, X., Pashley, R.M., A study of the surface charging properties of a standard strain of Escherichia coli (ATCC 11775) in aqueous solutions. Colloids Surf, B: Biointerfaces 135 (2015), 811–816.
54. Nishanthi, M., Chandrapala, J., Vasiljevic, T., Compositional and structural properties of whey proteins of sweet, acid and salty whey concentrates and their respective spray dried powders. Int. Dairy J., 2017.
55. Pinto, S.S., Verruck, S., Vieira, C.R., Prudêncio, E.S., Amante, E.R., Amboni, R.D., Influence of microencapsulation with sweet whey and prebiotics on the survival of Bifidobacterium-BB-12 under simulated gastrointestinal conditions and heat treatments. LWT-Food Sci. Technol. 64 (2015), 1004–1009.
56. Marchesini, G., Balzan, S., Montemurro, F., Fasolato, L., Andrighetto, I., Segato, S., Novelli, E., Effect of ultrasound alone or ultrasound coupled with CO 2 on the chemical composition, cheese-making properties and sensory traits of raw milk. Innovative Food Sci. Emerg. Technol. 16 (2012), 391–397.
57. Rojas, M.L., Leite, T.S., Cristianini, M., Alvim, I.D., Augusto, P.E., Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability. Food Res. Int. 82 (2016), 22–33.
58. Ronkart, S.N., Paquot, M., Deroanne, C., Fougnies, C., Besbes, S., Blecker, C.S., Development of gelling properties of inulin by microfluidization. Food Hydrocolloids 24 (2010), 318–324.
59. Ertugay, M.F., ŞENGÜL, M., ŞENGÜL, M., Effect of ultrasound treatment on milk homogenisation and particle size distribution of fat. Turk. J. Vet. Anim. Sci. 28 (2004), 303–308.
60. Shanmugam, A., Chandrapala, J., Ashokkumar, M., The effect of ultrasound on the physical and functional properties of skim milk. Innovative Food Sci. Emerg. Technol. 16 (2012), 251–258.
61. Liang, Y., Matia-Merino, L., Gillies, G., Patel, H., Ye, A., Golding, M., The heat stability of milk protein-stabilized oil-in-water emulsions: a review. Curr. Opin. Colloid Interface Sci. 28 (2017), 63–73.
62. Martini, S., Walsh, M., Sensory characteristics and functionality of sonicated whey. Food Res. Int. 49 (2012), 694–701.
63. Iida, Y., Tuziuti, T., Yasui, K., Towata, A., Kozuka, T., Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization. Innovative Food Sci. Emerg. Technol. 9 (2008), 140–146.
64. Shanmugam, A., Ashokkumar, M., Ultrasonic preparation of stable flax seed oil emulsions in dairy systems–physicochemical characterization. Food Hydrocolloids 39 (2014), 151–162.
65. Alvarez-Sabatel, S., Marañón, I.M.d., Arboleya, J.-C., Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage. Food Hydrocolloids 44 (2015), 333–344.
66. Vijayakumar, S., Grewell, D., Annandarajah, C., Benner, L., Clark, S., Quality characteristics and plasmin activity of thermosonicated skim milk and cream. J. Dairy Sci. 98 (2015), 6678–6691.
67. Dias, D.d.R.C., Barros, Z.M.P., Carvalho, C.B.O.d., Honorato, F.A., Guerra, N.B., Azoubel, P.M., Effect of sonication on soursop juice quality. LWT – Food Sci. Technol. 62 (2015), 883–889.