Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization
Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study in...
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| Format: | Article |
| Language: | English |
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MDPI AG
2014-04-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/3/2/250 |
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| author | Anupam Chugh Dipendra Khanal Markus Walkling-Ribeiro Milena Corredig Lisa Duizer Mansel W. Griffiths |
| author_facet | Anupam Chugh Dipendra Khanal Markus Walkling-Ribeiro Milena Corredig Lisa Duizer Mansel W. Griffiths |
| author_sort | Anupam Chugh |
| collection | DOAJ |
| description | Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds in skim milk. PEF was applied at 28 or 40 kV/cm for 1122 to 2805 µs, while microfiltration (MF) was conducted using membranes with three pore sizes (lab-scale 0.65 and 1.2 µm TFMF, and pilot-scale 1.4 µm MF). HTST control treatments were applied at 75 or 95 °C for 20 and 45 s, respectively. Noticeable color changes were observed with the 0.65 µm TFMF treatment. No significant color changes were observed in PEF-treated, 1.2 µm TFMF-treated, HTST-treated, and 1.4 µm MF-treated skim milk (p ≥ 0.05) but the total color difference indicated better color retention with non-thermal preservation. The latter did not affect raw skim milk volatiles significantly after single or combined processing (p ≥ 0.05), but HTST caused considerable changes in their composition, including ketones, free fatty acids, hydrocarbons, and sulfur compounds (p < 0.05). The findings indicate that for the particular thermal and non-thermal treatments selected for this study, better retention of skim milk color and flavor components were obtained for the non-thermal treatments. |
| first_indexed | 2024-12-20T17:04:04Z |
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| id | doaj.art-e7a04a0c2da34ab393d955405f49f539 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-20T17:04:04Z |
| publishDate | 2014-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e7a04a0c2da34ab393d955405f49f5392022-12-21T19:32:24ZengMDPI AGFoods2304-81582014-04-013225026810.3390/foods3020250foods3020250Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat PasteurizationAnupam Chugh0Dipendra Khanal1Markus Walkling-Ribeiro2Milena Corredig3Lisa Duizer4Mansel W. Griffiths5Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, CanadaDepartment of Food Science, University of Guelph, Guelph, ON N1G 2W1, CanadaDepartment of Food Science, University of Guelph, Guelph, ON N1G 2W1, CanadaDepartment of Food Science, University of Guelph, Guelph, ON N1G 2W1, CanadaDepartment of Food Science, University of Guelph, Guelph, ON N1G 2W1, CanadaDepartment of Food Science, University of Guelph, Guelph, ON N1G 2W1, CanadaNon-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds in skim milk. PEF was applied at 28 or 40 kV/cm for 1122 to 2805 µs, while microfiltration (MF) was conducted using membranes with three pore sizes (lab-scale 0.65 and 1.2 µm TFMF, and pilot-scale 1.4 µm MF). HTST control treatments were applied at 75 or 95 °C for 20 and 45 s, respectively. Noticeable color changes were observed with the 0.65 µm TFMF treatment. No significant color changes were observed in PEF-treated, 1.2 µm TFMF-treated, HTST-treated, and 1.4 µm MF-treated skim milk (p ≥ 0.05) but the total color difference indicated better color retention with non-thermal preservation. The latter did not affect raw skim milk volatiles significantly after single or combined processing (p ≥ 0.05), but HTST caused considerable changes in their composition, including ketones, free fatty acids, hydrocarbons, and sulfur compounds (p < 0.05). The findings indicate that for the particular thermal and non-thermal treatments selected for this study, better retention of skim milk color and flavor components were obtained for the non-thermal treatments.http://www.mdpi.com/2304-8158/3/2/250pulsed electric field (PEF)microfiltration (MF)thermal pasteurizationskim milkvolatile compoundscolor degradationnon-thermal processinghurdle technology |
| spellingShingle | Anupam Chugh Dipendra Khanal Markus Walkling-Ribeiro Milena Corredig Lisa Duizer Mansel W. Griffiths Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization Foods pulsed electric field (PEF) microfiltration (MF) thermal pasteurization skim milk volatile compounds color degradation non-thermal processing hurdle technology |
| title | Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization |
| title_full | Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization |
| title_fullStr | Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization |
| title_full_unstemmed | Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization |
| title_short | Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization |
| title_sort | change in color and volatile composition of skim milk processed with pulsed electric field and microfiltration treatments or heat pasteurization |
| topic | pulsed electric field (PEF) microfiltration (MF) thermal pasteurization skim milk volatile compounds color degradation non-thermal processing hurdle technology |
| url | http://www.mdpi.com/2304-8158/3/2/250 |
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