Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties
In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, text...
| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-05-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724001159 |
| _version_ | 1797220277001650176 |
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| author | Rafaella S. Moura Jonas T. Guimarães Hugo Scudino Monica Q. Freitas Eliane T. Mársico Erick.A. Esmerino Celso Sant'Anna Pedro Henrique Campelo Félix Tatiana C. Pimentel Bruno N. Paulino Vitoria H. Cauduro Erico M.M. Flores José Ricardo H. Lopes Adriano G. Cruz |
| author_facet | Rafaella S. Moura Jonas T. Guimarães Hugo Scudino Monica Q. Freitas Eliane T. Mársico Erick.A. Esmerino Celso Sant'Anna Pedro Henrique Campelo Félix Tatiana C. Pimentel Bruno N. Paulino Vitoria H. Cauduro Erico M.M. Flores José Ricardo H. Lopes Adriano G. Cruz |
| author_sort | Rafaella S. Moura |
| collection | DOAJ |
| description | In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, texture, rheology, color, fatty acid composition, and volatile compounds. A 13 mm US probe operating at 20 kHz was used. The experiment involved different US power levels (200, 400, and 600 W) at 85 °C for 1 min, and results were compared to the conventional process in the same conditions (85 °C for 1 min, control treatment). The texture became softer as ultrasound power increased from 200 to 600 W, which was attributed to structural changes within the protein and lipid matrix. The color of the cheese spread also underwent noticeable changes for all US treatments, and treatment at 600 W resulted in increased lightness but reduced color intensity. Moreover, the fatty acid composition of the cheese spread showed variations with different US power, with samples treated at 600 W showing lower concentrations of saturated and unsaturated fatty acids, as well as lower atherogenicity and thrombogenicity indexes, indicating a potentially healthier product. Volatile compounds were also influenced by US, with less compounds being identified at higher powers, especially at 600 W. This could indicate possible degradation, which should be evaluated in further studies regarding US treatment effects on consumer perception. Hence, this initial work demonstrated that thermosonication might be interesting in the manufacture of Brazilian cheese spread, since it can be used to manipulate the texture, color and aroma of the product in order to improve its quality parameters. |
| first_indexed | 2024-04-24T12:46:59Z |
| format | Article |
| id | doaj.art-8f89caa3885547f98e854111a7c3ad07 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-24T12:46:59Z |
| publishDate | 2024-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-8f89caa3885547f98e854111a7c3ad072024-04-07T04:35:21ZengElsevierUltrasonics Sonochemistry1350-41772024-05-01105106867Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological propertiesRafaella S. Moura0Jonas T. Guimarães1Hugo Scudino2Monica Q. Freitas3Eliane T. Mársico4Erick.A. Esmerino5Celso Sant'Anna6Pedro Henrique Campelo Félix7Tatiana C. Pimentel8Bruno N. Paulino9Vitoria H. Cauduro10Erico M.M. Flores11José Ricardo H. Lopes12Adriano G. Cruz13Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, BrazilDepartment of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, BrazilDepartment of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, BrazilDepartment of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, BrazilDepartment of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, BrazilDepartment of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, BrazilInstituto Nacional de Metrologia, Normalização e Qualidade Industrial (INMETRO), Duque de Caxias, Rio de Janeiro, BrazilDepartment of Food Technology, Federal University of Viçosa, Minas Gerais, BrazilFederal Institute of Science and Technology of Paraná, Paranavaí, PR, BrazilDepartment of Bromatogical Analysis, Federal University of Bahia, Bahia, BrazilDepartment of Chemistry, Federal University of Santa Maria, Rio Grande do Sul, RS, BrazilDepartment of Chemistry, Federal University of Santa Maria, Rio Grande do Sul, RS, Brazil; Corresponding author.Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, BrazilDepartment of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, BrazilIn this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, texture, rheology, color, fatty acid composition, and volatile compounds. A 13 mm US probe operating at 20 kHz was used. The experiment involved different US power levels (200, 400, and 600 W) at 85 °C for 1 min, and results were compared to the conventional process in the same conditions (85 °C for 1 min, control treatment). The texture became softer as ultrasound power increased from 200 to 600 W, which was attributed to structural changes within the protein and lipid matrix. The color of the cheese spread also underwent noticeable changes for all US treatments, and treatment at 600 W resulted in increased lightness but reduced color intensity. Moreover, the fatty acid composition of the cheese spread showed variations with different US power, with samples treated at 600 W showing lower concentrations of saturated and unsaturated fatty acids, as well as lower atherogenicity and thrombogenicity indexes, indicating a potentially healthier product. Volatile compounds were also influenced by US, with less compounds being identified at higher powers, especially at 600 W. This could indicate possible degradation, which should be evaluated in further studies regarding US treatment effects on consumer perception. Hence, this initial work demonstrated that thermosonication might be interesting in the manufacture of Brazilian cheese spread, since it can be used to manipulate the texture, color and aroma of the product in order to improve its quality parameters.http://www.sciencedirect.com/science/article/pii/S1350417724001159Ultrasound processingProcessed cheese spreadEffects of ultrasound on cheeseDairy productsRequeijão Cremoso processingFood processing |
| spellingShingle | Rafaella S. Moura Jonas T. Guimarães Hugo Scudino Monica Q. Freitas Eliane T. Mársico Erick.A. Esmerino Celso Sant'Anna Pedro Henrique Campelo Félix Tatiana C. Pimentel Bruno N. Paulino Vitoria H. Cauduro Erico M.M. Flores José Ricardo H. Lopes Adriano G. Cruz Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties Ultrasonics Sonochemistry Ultrasound processing Processed cheese spread Effects of ultrasound on cheese Dairy products Requeijão Cremoso processing Food processing |
| title | Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties |
| title_full | Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties |
| title_fullStr | Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties |
| title_full_unstemmed | Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties |
| title_short | Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties |
| title_sort | thermosonication as an effective substitution for fusion in brazilian cheese spread requeijao cremoso manufacturing the effect of ultrasonic power on technological properties |
| topic | Ultrasound processing Processed cheese spread Effects of ultrasound on cheese Dairy products Requeijão Cremoso processing Food processing |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724001159 |
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