Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

Full text
Author(s):
Guimaraes, Jonas T. [1] ; Silva, Eric Keven [2] ; Alvarenga, Veronica O. [2] ; Costa, Ana Leticia R. [2] ; Cunha, Rosiane L. [2] ; Sant'Ana, Anderson S. [2] ; Freitas, Monica Q. [1] ; Meireles, M. Angela A. [2] ; Cruz, Adriano G. [3]
Total Authors: 9
Affiliation:
[1] Fluminense Fed Univ, Dept Food Technol, Fac Vet, Niteroi, RJ - Brazil
[2] Univ Estadual Campinas, UNICAMP, Sch Food Engn, Campinas, SP - Brazil
[3] Fed Inst Sci & Technol Rio de Janeiro, Dept Food, Rio De Janeiro, RJ - Brazil
Total Affiliations: 3
Document type: Journal article
Source: ULTRASONICS SONOCHEMISTRY; v. 44, p. 251-260, JUN 2018.
Web of Science Citations: 20
Abstract

In this work, we investigated the effects of the ultrasonic power (0, 200, 400 and 600 W) on non-thermal processing of an inulin-enriched whey beverage. We studied the effects of high-intensity ultrasound (HIUS) on microbial inactivation (aerobic mesophilic heterotrophic bacteria (AMHB), total and thermotolerant coliforms and yeasts and molds), zeta potential, microstructure (optical microscopy, particle size distribution), rheology, kinetic stability and color. The non-thermal processing applying 600 W of ultrasonic power was comparable to high-temperature short-time (HTST) treatment (75 degrees C for 15 s) concerning the inactivation of AMHB and yeasts and molds (2 vs 2 log and 0.2 vs 0.4 log, respectively), although HIUS has reached a lower output temperature (53 +/- 3 degrees C). The HIUS was better than HTST to improve beverage kinetic stability, avoiding phase separation, which was mainly attributed to the decrease of particles size, denaturation of whey proteins and gelation of polysaccharides (inulin and gellan gum). Thus, non-thermal processing by HIUS seems to be an interesting technology for prebiotic dairy beverages production. (AU)

FAPESP's process: 15/22226-6 - Sterilization of liquid foods using supercritical technology
Grantee:Eric Keven Silva
Support Opportunities: Scholarships in Brazil - Post-Doctoral