Effects of induced electric field and high-pressure microjet sterilization on the physicochemical properties of milk
This study aimed to investigate the difference between low-temperature sterilization methods including induced electric field (IEF) technology and the high-pressure microjet (HPM) and traditional thermal treatment including pasteurization and ultra-high temperature (UHT) sterilization on the sterili...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-12-01
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| Series: | Food Science of Animal Products |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240086 |
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| author | Huiyu Xiang Weibing Tao Yilong Li Weiwei Mu Yiting Cheng Wei Shen Chenhao Wang Lijun Guan Kunlun Wang Xiaomeng Sun Chun Li |
| author_facet | Huiyu Xiang Weibing Tao Yilong Li Weiwei Mu Yiting Cheng Wei Shen Chenhao Wang Lijun Guan Kunlun Wang Xiaomeng Sun Chun Li |
| author_sort | Huiyu Xiang |
| collection | DOAJ |
| description | This study aimed to investigate the difference between low-temperature sterilization methods including induced electric field (IEF) technology and the high-pressure microjet (HPM) and traditional thermal treatment including pasteurization and ultra-high temperature (UHT) sterilization on the sterilization effect and physicochemical properties of milk. The number of harmful colonies, particle size, thermal properties, protein secondary structure, and microstructure were characterized. Results demonstrated that low-temperature sterilization methods were equally effective as thermal sterilization methods. Differential scanning calorimetry results indicated that UHT treatment had enhanced the thermal stability of proteins in milk, while IEF treatment had improved the thermal stability of fats in milk. IEF sterilizing milk (IM) sample exhibited the largest particle size, followed by UHT sterilization milk (UM), raw milk (RM), and pasteurization milk (PM) according to the results of microstructure and size distribution. HPM sterilizing milk (HM) had the smallest particle size due to high pressure. Fourier transformed infrared spectra revealed that UHT sterilization changed the structure of milk protein due to the interactions between proteins, and protein-lactose. Conversely, the low-temperature sterilization methods had less effect on the protein structure. In conclusion, IEF and HPM have the similar sterilization effects to that of thermal sterilization methods, but have less effects on heat sensitive proteins, which has reference significance for the updating of sterilization technology in food field. |
| format | Article |
| id | doaj-art-2fb3894a88f9481e8fc4ba784b6e2a17 |
| institution | Kabale University |
| issn | 2958-4124 2958-3780 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science of Animal Products |
| spelling | doaj-art-2fb3894a88f9481e8fc4ba784b6e2a172025-01-10T06:49:39ZengTsinghua University PressFood Science of Animal Products2958-41242958-37802024-12-0124924008610.26599/FSAP.2024.9240086Effects of induced electric field and high-pressure microjet sterilization on the physicochemical properties of milkHuiyu Xiang0Weibing Tao1Yilong Li2Weiwei Mu3Yiting Cheng4Wei Shen5Chenhao Wang6Lijun Guan7Kunlun Wang8Xiaomeng Sun9Chun Li10Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Pharmacy, Harbin University of Commerce, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaFood Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150000, ChinaFood Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150000, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaThis study aimed to investigate the difference between low-temperature sterilization methods including induced electric field (IEF) technology and the high-pressure microjet (HPM) and traditional thermal treatment including pasteurization and ultra-high temperature (UHT) sterilization on the sterilization effect and physicochemical properties of milk. The number of harmful colonies, particle size, thermal properties, protein secondary structure, and microstructure were characterized. Results demonstrated that low-temperature sterilization methods were equally effective as thermal sterilization methods. Differential scanning calorimetry results indicated that UHT treatment had enhanced the thermal stability of proteins in milk, while IEF treatment had improved the thermal stability of fats in milk. IEF sterilizing milk (IM) sample exhibited the largest particle size, followed by UHT sterilization milk (UM), raw milk (RM), and pasteurization milk (PM) according to the results of microstructure and size distribution. HPM sterilizing milk (HM) had the smallest particle size due to high pressure. Fourier transformed infrared spectra revealed that UHT sterilization changed the structure of milk protein due to the interactions between proteins, and protein-lactose. Conversely, the low-temperature sterilization methods had less effect on the protein structure. In conclusion, IEF and HPM have the similar sterilization effects to that of thermal sterilization methods, but have less effects on heat sensitive proteins, which has reference significance for the updating of sterilization technology in food field.https://www.sciopen.com/article/10.26599/FSAP.2024.9240086induced electric fieldhigh-pressure microjetsterilization methodsmilkphysicochemical properties |
| spellingShingle | Huiyu Xiang Weibing Tao Yilong Li Weiwei Mu Yiting Cheng Wei Shen Chenhao Wang Lijun Guan Kunlun Wang Xiaomeng Sun Chun Li Effects of induced electric field and high-pressure microjet sterilization on the physicochemical properties of milk Food Science of Animal Products induced electric field high-pressure microjet sterilization methods milk physicochemical properties |
| title | Effects of induced electric field and high-pressure microjet sterilization on the physicochemical properties of milk |
| title_full | Effects of induced electric field and high-pressure microjet sterilization on the physicochemical properties of milk |
| title_fullStr | Effects of induced electric field and high-pressure microjet sterilization on the physicochemical properties of milk |
| title_full_unstemmed | Effects of induced electric field and high-pressure microjet sterilization on the physicochemical properties of milk |
| title_short | Effects of induced electric field and high-pressure microjet sterilization on the physicochemical properties of milk |
| title_sort | effects of induced electric field and high pressure microjet sterilization on the physicochemical properties of milk |
| topic | induced electric field high-pressure microjet sterilization methods milk physicochemical properties |
| url | https://www.sciopen.com/article/10.26599/FSAP.2024.9240086 |
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