Non-thermal processing of milk: Principles, mechanisms and effect on milk components
The conventional thermal treatment causes chemical modifications to milk constituents such as protein denaturation, loss of vitamins and flavoring compounds, depression at freezing point, and nonenzymatic browning, which may result in adverse changes to the flavor, color, and nutritional value of mi...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323002375 |
| _version_ | 1797385107385876480 |
|---|---|
| author | Kakoli Pegu Shalini S. Arya |
| author_facet | Kakoli Pegu Shalini S. Arya |
| author_sort | Kakoli Pegu |
| collection | DOAJ |
| description | The conventional thermal treatment causes chemical modifications to milk constituents such as protein denaturation, loss of vitamins and flavoring compounds, depression at freezing point, and nonenzymatic browning, which may result in adverse changes to the flavor, color, and nutritional value of milk. This review looks into the emerging non-thermal processing techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasonication and hydrodynamic, UV-irradiation and plasma technology, cavitation, and their effects on milk components and bioactive compounds. For consumer acceptability and safety, simultaneous and crucial needs exist: microbial safety, fresh like quality and preservation of bioactive compounds. Technologies like HPP and PEF have been capable of achieving microbial reduction with moderate thermal inputs. Ultrasonication and hydrodynamic cavitation have the dual functions of deactivating microorganisms and homogenizing, and plasma and UV-C radiation could ensure minimal loss of heat-sensitive components. These processing techniques could be an alternative to pasteurization and sterilization of milk with assured microbial inactivation and maximal retention of nutrients in dairy. |
| first_indexed | 2024-03-08T21:49:22Z |
| format | Article |
| id | doaj.art-b2cde406c73142df90e813e610a5c4e8 |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-03-08T21:49:22Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-b2cde406c73142df90e813e610a5c4e82023-12-20T07:37:10ZengElsevierJournal of Agriculture and Food Research2666-15432023-12-0114100730Non-thermal processing of milk: Principles, mechanisms and effect on milk componentsKakoli Pegu0Shalini S. Arya1Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai 400 019, IndiaFood Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai 400 019, India; Corresponding author. Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai 400 019, India.The conventional thermal treatment causes chemical modifications to milk constituents such as protein denaturation, loss of vitamins and flavoring compounds, depression at freezing point, and nonenzymatic browning, which may result in adverse changes to the flavor, color, and nutritional value of milk. This review looks into the emerging non-thermal processing techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasonication and hydrodynamic, UV-irradiation and plasma technology, cavitation, and their effects on milk components and bioactive compounds. For consumer acceptability and safety, simultaneous and crucial needs exist: microbial safety, fresh like quality and preservation of bioactive compounds. Technologies like HPP and PEF have been capable of achieving microbial reduction with moderate thermal inputs. Ultrasonication and hydrodynamic cavitation have the dual functions of deactivating microorganisms and homogenizing, and plasma and UV-C radiation could ensure minimal loss of heat-sensitive components. These processing techniques could be an alternative to pasteurization and sterilization of milk with assured microbial inactivation and maximal retention of nutrients in dairy.http://www.sciencedirect.com/science/article/pii/S2666154323002375MilkBioactive compoundsHigh-pressure processingCavitationPulsed electric fieldPlasma |
| spellingShingle | Kakoli Pegu Shalini S. Arya Non-thermal processing of milk: Principles, mechanisms and effect on milk components Journal of Agriculture and Food Research Milk Bioactive compounds High-pressure processing Cavitation Pulsed electric field Plasma |
| title | Non-thermal processing of milk: Principles, mechanisms and effect on milk components |
| title_full | Non-thermal processing of milk: Principles, mechanisms and effect on milk components |
| title_fullStr | Non-thermal processing of milk: Principles, mechanisms and effect on milk components |
| title_full_unstemmed | Non-thermal processing of milk: Principles, mechanisms and effect on milk components |
| title_short | Non-thermal processing of milk: Principles, mechanisms and effect on milk components |
| title_sort | non thermal processing of milk principles mechanisms and effect on milk components |
| topic | Milk Bioactive compounds High-pressure processing Cavitation Pulsed electric field Plasma |
| url | http://www.sciencedirect.com/science/article/pii/S2666154323002375 |
| work_keys_str_mv | AT kakolipegu nonthermalprocessingofmilkprinciplesmechanismsandeffectonmilkcomponents AT shalinisarya nonthermalprocessingofmilkprinciplesmechanismsandeffectonmilkcomponents |