Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage

Autor(es)

Monteiro, Sara H. M. C. ^[1] ; Silva, Eric Keven ^[2] ; Alvarenga, Veronica O. ^[2] ; Moraes, Jeremias ^[3] ; Freitas, Monica Q. ^[1] ; Silva, Marcia C. ^[3] ; Raices, Renata S. L. ^[3] ; Sant'Ana, Anderson S. ^[2] ; Meireles, M. Angela A. ^[2] ; Cruz, Adriano G. ^[3]

Afiliação do(s) autor(es)

^[1] Fluminense Fed Univ, Fac Vet, Dept Food Technol, 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

• Tipo de documento: Artigo Científico
• Fonte: ULTRASONICS SONOCHEMISTRY; v. 42, p. 1-10, APR 2018.
• Citações Web of Science: 24

Resumo

This study presents the emerging high-intensity ultrasound (HIUS) processing as a non-thermal alternative to high-temperature short-time pasteurization (HTST). Chocolate milk beverage (CMB) was subjected to different ultrasound energy densities (0.3-3.0 kJ/cm(3)), as compared to HTST pasteurization (72 degrees C/15 s) aimed to verify the effect of the HIUS processing on the microbiological and physicochemical characteristics of the beverage. The application of HIUS at an energy density of 3.0 kJ/cm(3) was able to reduce 3.56 +/- 0.02 logarithmic cycles in the total aerobic counts. In addition, the ultrasound energy density affected the physical properties of the beverage as the size distribution of fat globule and rheological behavior, as well as the chemical properties such as antioxidant activity, ACE inhibitory activity, fatty acid profile, and volatile profile. In general, the different energetic densities used as a non-thermal method of pasteurization of CMB were more effective when compared to the conventional pasteurization by HTST, since they improved the microbiological and physicochemical quality, besides preserving the bioactive compounds and the nutritional quality of the product. (AU)

• Processo FAPESP: 15/22226-6 - Esterilização de alimentos líquidos utilizando tecnologia supercrítica
• Beneficiário: Eric Keven Silva
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado