000126281 001__ 126281
000126281 005__ 20230706131812.0
000126281 0247_ $$2doi$$a10.3390/foods12071457
000126281 0248_ $$2sideral$$a133602
000126281 037__ $$aART-2023-133602
000126281 041__ $$aeng
000126281 100__ $$0(orcid)0000-0003-1002-5458$$aAstráin-Redín, Leire$$uUniversidad de Zaragoza
000126281 245__ $$aEffect of the application of ultrasound to homogenize milk and the subsequent pasteurization by pulsed electric field, high hydrostatic pressure, and microwaves
000126281 260__ $$c2023
000126281 5060_ $$aAccess copy available to the general public$$fUnrestricted
000126281 5203_ $$aThe efficacy of applying ultrasound (US) as a system to homogenize emulsions has been widely demonstrated. However, research has not yet shown whether the effect achieved by homogenizing milk with US is modified by subsequent pasteurization treatments that use new processing technologies such as pulsed electric fields (PEF), microwaves (MW), and high hydrostatic pressure (HPP). The aim of this study was, therefore, to optimize the application of US for milk homogenization and to evaluate the effect of PEF, HPP, and MW pasteurization treatments on the sensorial, rheological, and microbiological properties of milk throughout its shelf life. To homogenize whole milk, a continuous US system (20 kHz, 0.204 kJ/mL, 100%, 40 °C) was used, and different ultrasonic intensities (0.25, 0.5, and 1.0 kJ/mL) were evaluated. The optimal ultrasonic treatment was selected on the basis of fat globule size distribution and pasteurization treatments by MW (5800 W, 1.8 L/min), PEF (120 kJ/kg, 20 kV/cm) and HPP (600 MPa, 2 min, 10 °C) was applied. The ultrasound intensity that achieved the highest reduction in fat globule size (0.22 ± 0.02 µm) and the most homogeneous distribution was 1.0 kJ/mL. Fat globule size was smaller than in commercial milk (82% of volume < 0.5 µm for US milk versus 97% of volume < 1.2 µm for commercial milk). That size was maintained after the application of the different pasteurization treatments, and the resulting milk had better emulsion stability than commercial milk. After 28 days of storage, no differences in viscosity (4.4–4.9 mPa s) were observed. HPP pasteurization had the greatest impact on color, leading to higher yellowness values than commercial milk. Microbial counts did not vary significantly after 28 days of storage, with counts below 102 CFU/mL for samples incubated at 15 °C and at 37 °C. In summary, the homogenization of milk obtained by US was not affected by subsequent pasteurization processes, regardless of the technology applied (MW, PEF, or HPP). Further research is needed to evaluate these procedures’ effect on milk’s nutritional and functional properties.
000126281 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000126281 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000126281 700__ $$aSkipnes, Dagbjørn
000126281 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza
000126281 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez-Lanzarote, Ignacio$$uUniversidad de Zaragoza
000126281 700__ $$aRode, Tone Mari
000126281 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000126281 773__ $$g12, 7 (2023), 1457 [16 pp.]$$pFoods$$tFoods$$x2304-8158
000126281 8564_ $$s1720950$$uhttps://zaguan.unizar.es/record/126281/files/texto_completo.pdf$$yVersión publicada
000126281 8564_ $$s2747698$$uhttps://zaguan.unizar.es/record/126281/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000126281 909CO $$ooai:zaguan.unizar.es:126281$$particulos$$pdriver
000126281 951__ $$a2023-07-06-12:25:50
000126281 980__ $$aARTICLE