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Background Ohmic heating (OH), an alternative technique to conventional heating method, is a process in which food acts as an electrical resistor and converts electrical energy into thermal energy following the Joule's law. OH has been widely applied in the processing of fruits and vegetables due to its fast and volumetric heating mode. Scope and approach This review focuses on the effects of OH on the important enzymes (polyphenoloxidase, peroxidase and pectin methylesterase) in fruits and vegetables and the quality characteristics (electrical conductivity, color, pH, sensory quality and bioactive compounds) of fruits and vegetables. Meanwhile, the mechanisms behind the effects are also elucidated. At last, an overview of the application of OH in fruit and vegetable processing was performed in this work, including concentration, blanching, thawing, extraction and pasteurization. Key findings and conclusions The literature review suggests that OH shows enhanced inactivation rate on several important enzymes in fruits and vegetables owing to the presence of non-thermal effect. Due to the rapid and uniform heating mode, OH processing has a better performance in retaining the natural color, pH, sensory quality and bioactive compounds (ascorbic acid, phenolic compounds, anthocyanins, carotenoids, chlorophyll and betalains) compared to conventional heating approaches. However, the challenge of electrochemical reactions needs to be addressed before industrial scale application.

The aims of this study were to characterize and compare non-volatile polar metabolite profiles of organic and conventional liquid milk products using a non-targeted proton nuclear magnetic resonance (1H-NMR) metabolomics approach. Pasteurized plain-liquid milk products from 10 different brands available in Thai marketplace were analyzed for their major chemical compositions and 1H-NMR derived metabolome data. Results demonstrated no specific trend for differentiation between organic and conventional milk samples based on their pH, fat, protein, lactose, and milk solid-not-fat compositions. A total of 45 non-volatile polar metabolites in milk samples were identified by 1H-NMR technique. The chemometric analysis allowed discrimination between organic and conventional milk samples based on their 1H-NMR metabolite profiles. Changes in the relative concentration of formate, betaine, dimethyl sulfone, 2-oxoglutarate, creatine, pyruvate, butyrate, proline, acetoacetate, alanine, glycerophosphocholine, carnitine, and hippurate were statistically identified as potential biomarkers accountable for the discrimination between organic and conventional milk samples in this study. Variations of these compounds might be the reflections of animal diets, rumen fermentation, and physiological adaptation of the cows raised in organic dairy farming systems. Our findings provide new insights and support the effectiveness of using a non-targeted 1H-NMR combined with chemometrics to investigate the molecular authenticity of organic food products.

The present study was executed with an aim to explore the antioxidative potential of goat, cow, and buffalo milk. Buffalo milk has showed highest antioxidative potential than goat and cow milk as measured by ABTS, ORAC, and DPPH assays, whereas goat milk has showed better antioxidative potential than cow milk when measured by ORAC and DPPH. Further, the effect of temperature on the antioxidative potential of goat milk was assessed. An increase in temperature has a negatively affect the antioxidative potential of goat milk. The antioxidative potential of goat milk was in the following order: raw milk > pasteurized milk > boiled milk. Casein derived from goat milk by isoelectric precipitation was hydrolyzed by gastrointestinal enzymes pepsin (P), trypsin (T), chymotrypsin (C), and their combinations PT, PC, TC, and PTC. Among all the casein hydrolysates, the maximum antioxidative potential was found in PT hydrolysate, further fractionated by 10, 3 and 1 kDa ultrafiltration membranes. 3–10 kDa fraction exhibited maximum antioxidative potential in comparison to other fractions of PT hydrolysate. Our results suggested that antioxidative potential of goat milk and its hydrolysates could be an important mean to obtain natural antioxidative peptides.

Mycotoxins are frequently found in fruits and fruit juices. However, data about occurrence and fate of mycotoxins along the fruit juice processing chain are currently insufficient. Herein, a liquid chromatographic/tandem mass spectrometric (LC–MS/MS) multi-mycotoxin method was developed and applied to investigate the effect of technological unit operations on the fate of three of the most relevant mycotoxins along the processing chain for cloudy and clear apple juice, namely patulin (PAT), ochratoxin A (OTA), and alternariol (AOH). Raw juice obtained directly after dejuicing was spiked with the aforementioned mycotoxins at pilot-plant scale prior to subjecting it to different technological unit operations. Regarding clear apple juice production treatment with a pectinolytic enzyme preparation, and pasteurization were insignificant for mycotoxin reduction, but fining with subsequent filtration was effective, although the mycotoxins showed different affinity towards the tested agents. The most effective fining agent was activated charcoal/bentonite in combination with ultrafiltration, which removed OTA (54 µg/L) and AOH (79 µg/L) to not quantifiable amounts (limit of quantification (LOQ) 1.4 and 4.6 µg/L, respectively), while PAT was reduced only by 20% (from 396 to 318 µg/L). Regarding cloudy apple juice production, all studied processing steps such as centrifugation and pasteurization were ineffective in reducing mycotoxin levels. In brief, none of the common steps of clear and cloudy apple juice production represented a fully effective safety step for minimizing or even eliminating common mycotoxins. Thus, ensuring the sole use of sound apples should be of utmost importance for processors, particularly for those manufacturing cloudy juices.

The objective of this study was to investigate the efficacy of different thermal pasteurization methods on (1) the survival of the total aerobic bacteria, E. coli O157: H7, in camel milk, and (2) the camel milk components such as the fatty acid profile, lipid peroxidation, protein fractions, and the composition of volatile compounds. Samples of camel milk (N=9) were pasteurized at 65°C/30 min (PAST-1), 72°C/5 min (PAST-2), and 80°C/15 min (PAST-3). The survival of E. coli O157: H7 was evaluated using the traditional plate count agar (PCA) method while the total aerobic bacteria were enumerated using the petrifilm aerobic count plates (ACP). Complete elimination (P10 CFU/ml reduction). All pasteurization methods had a significant (PE. coli O157: H7 resulting in a 6 log10 CFU/ml reduction. There were no significant (P>0.05) differences in the fatty acid profile including the cis-9, trans-11 conjugated linoleic acid (CLA), and trans-10, cis-12 CLA, and the lipid peroxidation products between raw and pasteurized milk samples. The milk protein profile was marginally altered by PAST-2 and PAST-3 treatments but not PAST-1. Thirty-four volatile compounds (VCs) were detected in the raw milk samples compared to 29 VCs in the pasteurized milk samples. Pasteurization treatments altered the concentrations of some milk VCs, increasing the Heptanal, Tridecanal, and Undecanal while decreasing the 2-Decanal and 2-Undecanal. This study shows that PAST-1 and PAST-3 treatments are more effective than PAST-2 at inactivating total aerobic bacteria. Additionally, the absence of significant changes in milk compositions indicates that PAST-1 and PAST-3 could be applied without affecting the nutritional value of camel milk.

Background Soleris®E. coli is an automated, growth-based method for detection and semi-quantitative determination of Escherichia coli in foods. The method can be used in dilute-to-specification (threshold) or presence/absence modes. Objective The objective of the study was to validate four modifications to the method: (1) a change in the vial detection window plug composition from agar to agarose to improve plug consistency and robustness, (2) a change in pre-enrichment incubation time for presence/absence testing from 6 h to 18–24 h, (3) a change in vial incubation temperature from 44.5 to 43.5°C, and (4) incorporation of a simple direct-from-vial confirmation test as an alternative to traditional procedures. Methods Elements of the study included inclusivity/exclusivity testing, matrix testing in comparison to the ISO 7251:2005 reference method, reagent stability/lot-to-lot consistency testing, and an independent laboratory study. Results In inclusivity testing, all 55 Escherichia coli strains tested produced positive results. In exclusivity testing, 30 of 31 strains of other bacterial species produced negative results, the sole exception being a strain of Enterobacter cloacae. In internal and independent laboratory matrix testing of mozzarella cheese, condensed milk, pasteurized liquid egg, and frozen green beans, results showed no significant differences in performance of the Soleris and reference methods with two exceptions, one in which the Soleris method produced more positive results, and one in which the reference method produced more positive results. Conclusion Performance characteristics of the modified Soleris E. coli method are consistent with those of the original validated method. Highlights The Soleris E. coli method offers improvements in ease of use and reagent robustness.

BackgroundHuman milk is a vehicle for bioactive compounds and beneficial bacteria which promote the establishment of a healthy gut microbiome of newborns, especially of preterm infants. Pasteurized donor human milk (PDHM) is the second-best option when preterm mother’s own milk is unavailable. Since pasteurization affect the microbiological quality of donor milk, PDHM was inoculated with different preterm milk samples and then incubated, in order to evaluate the effect in terms of bacterial growth, human milk microbiome and proteolytic phenomena.MethodsIn an in-vitro study PDHM was inoculated at 10% v/v using ten preterm milk samples. Microbiological, metataxonomic and peptidomic analyses, on preterm milk samples at the baseline (T0), on PDHM and on inoculated milk (IM) samples at T0, after 2 h (T1) and 4 h (T2) of incubation at 37 °C, were conducted.ResultsIM samples at T2 showed a Total Bacterial Count not significantly different (p > 0.01) compared to preterm milk samples. At T2 lactic acid bacteria level was restored in all IM. After inoculation, metataxonomic analysis in IM samples showed that Proteobacteria remained the predominant phylum while Firmicutes moved from 3% at T1 to 9.4% at T2. Peptidomic profile of IM resembled that of PDHM, incubated for the same time, in terms of number and type of peptides.ConclusionThe study demonstrated that inoculation of PDHM with mother’s own milk could restore bacterial growth and personalize human milk microbiome in PDHM. This effect could be beneficial because of the presence of maternal probiotic bacteria which make PDHM more similar to mother’s own milk.

Dichlorodiphenyltrichloroethane (DDT) and hexachlorocyclohexane (HCH) are endocrine disruptors whose presence in milk entails a health risk. There is evidence that pasteurization decreases or increases the concentration of organochlorine pesticides in dairy products. The present research evaluated the effect of pasteurization at 63 °C 30 min -1 and 73 °C 15 sec -1 on the concentrations of DDT, HCH and their metabolites in bovine milk, in order to estimate the dietary exposure from human consumption of pasteurized milk. A completely randomized experimental design with two treatments was performed on 100 milk samples collected in Soledad de Doblado and Jamapa, Veracruz, Mexico. Pesticides were quantified by gas chromatography with an electron microcapture detector. Data were analyzed by single-factor analysis of variance ( P

In this study, a simple pH-colorimetric film was developed to detect the spoilage of pasteurized milk. The biosensor was fabricated by incorporating the pH-sensitive anthocyanins (AC) extracted from blue pea (Clitoria ternatea L.) flower into a starch-based edible film. The color responses of both AC aqueous extracts and edible films incorporated with different AC concentrations towards different pH buffers (pH 2–11) were measured using Ultraviolet–visible (UV–Vis) spectrophotometer and colorimeter, respectively. Based on the results, there were significant differences (p

Bioactive compounds in grapes vary in terms of cultivar and processing conditions. Raw juice and treated grape juices from locally grown Israel blue and locally available, imported, Red Globe and Michele Palieri varieties in Sri Lanka were used for the analysis. Grape juices were subjected to different processing conditions such as pasteurization and pectinase enzyme treatment. Total Monomeric Anthocyanin content (TAC), Total Phenolic Content (TPC), and antioxidant activity were analyzed. Compared to the imported grape varieties, the locally grown, pectinase enzyme-treated Israel blue grape juice with 2% pectinase enzyme concentration, 40 0C incubation temperature, and 2 hours incubation time, under dark condition had the significantly highest values (p < 0.05) for TAC at 177.03±4.15 mg/L of malvidin-3-O-glucoside (M3G), TPC at 527.07 ± 3.55 mg/L of Gallic acid equivalents and antioxidant activity in terms of DPPH radical scavenging assay with IC50 value at 7.05±0.35 mg/mL Gallic acid equivalents and ABTS radical scavenging assay with IC50 value at 0.31±0.01 mg/mL of Trolox equivalents. TAC, TPC, and antioxidant activity of three grape varieties showed the highest values in pectinase enzyme-treated grape juice which was followed by raw juice and the pasteurized juice respectively. This research has taken an approach to enhance the bioactivity of grape juices via pectinase enzyme treatment and evaluate the suitability of locally grown Israel blue grape variety in Sri Lanka to form as a functional beverage to meet nutritional and health requirements.

Cloudy fruit and vegetable mixed juice (MJ) pasteurized by high pressure processing (HPP) showed an increasing market demand. However, browning, sedimentation, and flavor changes of HPP juice during storage have been a great challenge for the beverage industry. The aim of this work was to investigate quality changes of HPP MJs during storage and to explore the potential to create the shelf-stable MJs with fresh-like organoleptic quality through HPP. In the work, commercial MJ1 (orange, mango, and kiwifruit) and MJ2 (carrot and pineapple) were formulated and their quality changes during storage were investigated. The results indicated no visible color changes and sedimentation were observed in MJ1 and MJ2 during refrigerated storage (90 days). However, sucrose decreased as glucose and fructose increased; a large number of aldehydes and alcohols decreased but some terpenoids increased during storage. In general, blending proper fruit and vegetable to produce MJs combing with HPP could maintain high cloud and color stability, but sugars and volatiles clearly changed during storage., Graphical abstract Image 1, Highlights • HPP mixed juice showed high color and cloud stability during chilled storage. • Aldehydes and alcohols decreased but terpenoids increased during storage. • Sucrose decreased with glucose and fructose increasing during storage. • Carrot-pinapple mixed juice showed high quality stability during storgae.

Our objective was to measure whey protein removal percentage from separated sweet whey using spiral-wound (SW) polymeric microfiltration (MF) membranes using a 3-stage, 3× process at 50°C and to compare the performance of polymeric membranes with ceramic membranes. Pasteurized, separated Cheddar cheese whey (1,080 kg) was microfiltered using a polymeric 0.3-μm polyvinylidene (PVDF) fluoride SW membrane and a 3×, 3-stage MF process. Cheese making and whey processing were replicated 3 times. There was no detectable level of lactoferrin and no intact α- or β-casein detected in the MF permeate from the 0.3-μm SW PVDF membranes used in this study. We found BSA and IgG in both the retentate and permeate. The β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) partitioned between retentate and permeate, but β-LG passage through the membrane was retarded more than α-LA because the ratio of β-LG to α-LA was higher in the MF retentate than either in the sweet whey feed or the MF permeate. About 69% of the crude protein present in the pasteurized separated sweet whey was removed using a 3×, 3-stage, 0.3-μm SW PVDF MF process at 50°C compared with 0.1-μm ceramic graded permeability MF that removed about 85% of crude protein from sweet whey. The polymeric SW membranes used in this study achieve approximately 20% lower yield of whey protein isolate (WPI) and a 50% higher yield of whey protein phospholipid concentrate (WPPC) under the same MF processing conditions as ceramic MF membranes used in the comparison study. Total gross revenue from the sale of WPI plus WPPC produced with polymeric versus ceramic membranes is influenced by both the absolute market price for each product and the ratio of market price of these 2 products. The combination of the market price of WPPC versus WPI and the influence of difference in yield of WPPC and WPI produced with polymeric versus ceramic membranes yielded a price ratio of WPPC versus WPI of 0.556 as the cross over point that determined which membrane type achieves higher total gross revenue return from production of these 2 products from separated sweet whey. A complete economic engineering study comparison of the WPI and WPPC manufacturing costs for polymeric versus ceramic MF membranes is needed to determine the effect of membrane material selection on long-term processing costs, which will affect net revenue and profit when the same quantity of sweet whey is processed under various market price conditions.

Preservation of juices is essential to obtain microbial safe products. There are various established methods as pasteurization. Heretofore, only the kinetic figures of microbial inactivation were considered but not those of reaction impairing the chemical quality. For a gentler processing, knowledge of the kinetics of relevant chemical conversion reactions is necessary. 5-(Hydroxymethyl)-furfural (HMF) formation and the color change of juices are important attributes. The non-isothermal Rhim method was used to determine the activation energy and pre-exponential factor for HMF formation in different juices and an isothermal method for the reaction order. Values for the activation energy from 133 to 303 kJ/mol were obtained with a zeroth reaction order. A correlation between HMF and the color change could be found. Based on the kinetic figures, lines with equal effects for the chemical changes and for the lethal effect on microorganisms were calculated. Time-temperature settings for the gentlest treatment could be found.

Mycotoxins are known to be one of the most important food contaminants that pose potential health risks to humans. This study aimed to investigate the changes in total aflatoxin (TAF) content during grape vinegar production. Different types of aflatoxins including aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2) were spiked into washed grape samples in the level of 5 μg/kg. Then grape samples were converted to vinegar. After different stages of vinegar processing including juicing, alcoholic fermentation, acetic acid fermentation, and pasteurization, sampling was performed and the level of each aflatoxin was measured using high performance liquid chromatography with fluorescence detector (HPLC-FD). Among different processing steps, the pasteurization operation had the least effect on the removal of aflatoxin. After juicing, the amount of AFB1, AFB2, AFG1 and AFG2 decreased by 14%, 11.18%, 13.77%, and 18.56%, respectively. Alcoholic fermentation had the greatest effect on the removal of aflatoxin so that it could reduce the levels of AFB1, AFB2, AFG1 and AFG2 by 41.87%, 45.34%, 45.37%, and 46.52%, respectively. Overall, during processing and conversion of grapes to vinegar, the values of AFB1, AFB2, AFG1 and AFG2 were reduced by 76.20%, 71.06%, 69.26%, and 75.85%, respectively. Processing grapes to vinegar can have a significant effect on the aflatoxin reduction.

Background and Aim: Transfer of antibiotics from raw milk to derived products is directly related to the processes involved in the manufacturing of dairy products, including East Mediterranean cheeses, since these have particular flow diagrams of production. The aim of this study was to assess the effects of skimming, pasteurization, curding, pressing, salting, cheese boiling, and whey acidification/heating on two widely used antibiotics in Lebanon, oxytetracycline (OTC) and tylosin (TYL), in the manufacture of commonly consumed cheeses in the East Mediterranean. Materials and Methods: Four hundred and fifty kilograms of full-fat bovine milk were spiked with OTC and TYL, then skimmed and pasteurized using holder and high-temperature short-time (HTST) methods. Milk was then processed to make cheeses (23 kg Baladi, 20 kg Akkawi, 20 kg Halloum, and 18 kg Double Cream). Liquid chromatography–mass-spectrometry was used to measure antibiotics. Analysis was performed using Statistical Package for the Social Sciences v25. Results: Skimming significantly (p=0.015) decreased TYL concentration by 68.6%. OTC degradation during holder (41- 54%) proved to be significant (p=0.015). HTST had a significant (p=0.012) effect on TYL with 32% degradation. Curding step in making Baladi had a significant (p=0.028) effect on OTC only with the concentration increasing by 1.5-fold. Acidification and heating of whey to produce Double Cream decreased significantly (p=0.037) OTC concentration (14.7- 46.3%), while TYL concentration increased significantly (p=0.000) by 300%. Pressing and salting in making Akkawi did not have any significant effect, while cheese boiling in making Halloum significantly decreased both antibiotics. Conclusion: OTC is transferred to Baladi and Akkawi (curd based) mainly, while double cream (whey based) has a high level of TYL transfer. Hence, people who consume these cheeses excessively could be exposed to high amounts of both antibiotics and thus be prone to their detrimental effect on health.

In order to evaluate a probiotic milk inoculum (MI), from lactic acid bacteria (LAB) native to the piglet for use as feed (yogurt) in piglets, samples were taken from the final part of the digestive tract (excreta) of ten piglets raised in the backyard and sown in selective medium (MRS agar with aniline blue). To verify its purity, biochemically characterized and probiotic capacity, tests were performed (low pH tolerance, high bile salts, and NaCl, oxidase, catalase, gas production, and antagonism tests), molecular identification by standard method CTAB-DTAB. For the elaboration of MI (yogurt), with selected, reactivated and homogenized probiotic strains (OD from 1 to 600 nm), each LAB was activated in pasteurized milk (1 ml/100 ml) obtaining mixture one and two with the strains 1, 5, 2 and 1, 5, 6 respectively. They were evaluated every 5 days for 15 days in refrigeration. The following bacteria were molecularly identified: 01 Lactobacillus reuteri , 04 Enterococcus faecium (LAB), and Escherichia fergusonii , Shigella flexneri (pathogenic). The LAB were selected by tolerance as probiotics: 2.3x10 4 CFU/ml in pH 3.5, 7.00x10 3 CFU/ml in 5% bile salt, and 2.80x10 4 CFU/ml in 13% NaCl. In viability of the milk inoculum (yogurt) was obtained according to the Peruvian technical norm NTP 202.092:2014 and to the norm INEN 710: 1996, stored in refrigeration for 15 days; mixture one turned out to be better, and mixture two, acceptable, with counts of 10 6 CFU/ml and 10 7 CFU/ml of probiotic cells. Therefore, they are both suitable as probiotic milk inocula to be provided orally to piglets.

The purpose of this study was to investigate lipase-catalysis bioprocess in the application of sensory enhancement upon modified skim milk products. Through the comparison of various experimental elements, an optimal lipase-catalysis protocol for flavor rich milk was set, which was to catalyze pasteurized whole milk under the experimental parameters of reaction temperature 55 °C, reaction time 3 h, Lipozyme TLIM 3.0 U/mL, alcohol 135.00 μL/100 mL by a molar ratio of mpropanediol:methanol = 3:2. Then, the acquired flavor rich milk was partially utilized into the preparation of modified skim milk products. The results from volatile compositional analysis showed that high amounts of volatiles could be yielded in modified skim milk products, which can be amounted to 394.39 μg/L, mainly including short-chain fatty acids, fatty acid esters, methyl ketones, alkanes and aldehydes. Descriptive sensory results showed that the advantageous volatile characters of modified skim milk products were intensified and favorable in the sensory traits of milk flavor and mouthfeel, yet with some defects.

Biogenic amines in dairy products such as pasteurized milk, gluten-free and lactose-free milk, lactose-free milk, milk cream, yoghurt, kefir, cottage cheese, kasar cheese, tulum cheese and kuflu cheese were evaluated by using liquid chromatography (HPLC) technique and compared in detail with literature. The HPLC method used for the separation of biogenic amines has been validated in terms of suitability, linearity, accuracy and sensitivity. For the used reversed-phase high-performance liquid chromatography method, the linearity were investigated in the concentration ranges of 0.01–10 mg/L (R2 = 0.996–0.999) for all biogenic amines. Mean recoveries for all biogenic amines ranged from 95 to 100.7%. The limits of detection and quantification were 6.13 × 10−4–3.22 × 10−3 mg/L and 2.04 × 10−3–1.07 × 10−2 mg/L, respectively. Tyramine, putrescine and spermine were detected in all products while other types were not determined in some products. The total amount of biogenic amines in pasteurized milk (12.48–19.82 mg/kg) were higher than both gluten-free and lactose-free milk (11.64 mg/kg) and lactose-free milk (8.65–10.33 mg/kg). It has been observed that the amount of tyramine and sermine in kefir and yoghurt products were similar. While cottage, kasar and tulum cheese products contained higher amount of tyramine compared to other biogenic amines, kuflu cheese was possessed of cadaverine. Although the types and amounts of biogenic amines in dairy products in Turkey were examined in many previous studies, it was evaluated in detail and combined in this study. In addition, gluten-free and lactose-free milk, lactose-free milk, milk cream and kuflu cheese were evaluated for the first time.

In the present study, we investigated the effects of thermal preservation, such as pasteurization, and nonthermal preservation, including irradiation, sodium dehydroacetate (SDHA), and nisin, on the quality of red sour soup after storage. Single‐factor experiments were used to optimize the parameters of different processing technologies, and the best irradiation dose and heating temperature were 4 kGy and 85℃, respectively. The optimal additive amounts of SDHA and nisin were 150 mg/500 g. During the shelf storage experiment, prepared red sour soup was stored at room temperature in the glass bottles, and further analyses were carried out up to 5 weeks of storage. The quality of red sour soup was evaluated by microflora and sensory analysis. The results showed that Lactobacillus, Streptomyces, Pediococcus, Pichia, Kazachstania, and Candida were the main microorganisms in all samples, and there were no harmful microorganisms. The sensorial attributes were observed, including different parameters, such as odor, organic acid content, color, taste, texture, apparent viscosity, and thixotropy. All of the data showed that the irradiated groups were more dramatically changed compared with the other groups, while these changes did not directly affect the sensory quality of the products. Consequently, irradiation could be used as an ideal quality preservation method for the red sour soup to reduce the impact of heat treatment and chemical additives on the quality of characteristic food., This article compared the effect of different preservation methods on the quality of red sour soup and provided more schemes for the storage and preservation of related fermentation products.

Bisphenol A (BPA) as a chemical hazard may enter the milk chain during primary production at the farm and, successively, during milk processing at a dairy company. To identify the potential pathways that play a role in the occurrence of BPA, a monitoring model for risk assessment based on the identification of the hazards at each stage of milk processing was investigated. Milk samples were analyzed using liquid chromatography with fluorescence detection. Quantifiable levels were detected in samples obtained from the raw milk storage tank, pasteurized milk from the storage tank, and packaged milk. The highest BPA contamination levels were detected in raw milk from the storage tank (mean 0.265 µg/L). Despite the fact that dietary exposure levels were below the temporary daily intake, BPA may have adverse effects, particularly for vulnerable population groups. New monitoring programs involving each stage of milk processing should therefore be applied.

This study evaluated high pressure processing (HPP) for achieving greater than 5-log reduction of Escherichia coli O157:H7 in shiikuwasha (Citrus depressa Hayata) juices and compare quality parameters, including microbiological safety, total phenolic content (TPC), total flavanones (TFC), and polymethoxylated flavones, browning, volatile aromatic, and physicochemical properties of HPP-treated juice with those of high-temperature short-time pasteurized juice. A HPP of 600 MPa for 150 s was identified capable of achieving greater than 5.15-log reductions of E. coli O157:H7 in shiikuwasha juice. The microbiological shelf life of the juices were at least 28 days when processed at HPP for 600 MPa/150 s or HTST for 90 °C/60 s. The color, aromatic, and antioxidant contents (TPC, TFC, Tangeletin, Nobiletin) were well preserved after HPP, however, HTST resulted in a significant (p

Background Aflatoxin B1 (AFB1), a naturally occurring mycotoxin (fungal toxin) in maize and nuts, causes liver cancer and has been associated with other adverse health effects. Much less is known about the toxicity of its metabolite AFM1, which is secreted in the milk of mammals. Nonetheless, many nations have set regulatory limits for maximum allowable AFM1 in milk and other dairy products. Scope and approach We collected comprehensive data on the occurrence of AFM1 in samples of milk worldwide, encompassing a wide range of different milk types: raw, pasteurized, ultra-high-temperature treated, fresh, and powdered. For each nation, we found average daily milk intake based on national or global dietary surveys. We then used the AFM1 concentration data and intake rates to calculate AFM1 exposure for adults in multiple nations worldwide. Key findings and conclusions Several nations including Pakistan, India, and several sub-Saharan African nations, had AFM1 levels in milk that substantially exceeded United States and European Union regulatory limits for AFM1, indicating potential risk to individuals in those nations with high milk consumption. Because no regulatory agency has set a tolerable daily intake (TDI) for AFM1, we could not compare our exposure estimates to a TDI to determine at-risk populations. But importantly, high AFM1 levels in milk indicate high levels of AFB1 in animal feed. This may imply that the crops used to make that feed such as maize, may have high AFB1 levels, which upon consumption could harm both animal and human health.

In this study, ultrasonication was used at 20 kHz, 750 W for 5 min, as a nonthermal alternative to pasteurization and as a substitute for benzoate‐sorbate preservatives. Also, its efficiency on microbial and physicochemical properties of low‐fat mayonnaise stored at 4°C was investigated. The results showed the reduction of total counts of micro‐organisms, acid‐tolerant bacteria, molds, and yeasts during six months shelf life compared with the control samples. Sonicated mayonnaise samples had lower pH values and higher acidity in comparison with control samples during the storage. The speculation was verified through the microstructure of mayonnaise samples during storage time observed by SEM micrographs. The overall results indicated that it was possible to produce sodium benzoate and potassium sorbate‐free mayonnaise using the ultrasonic nonthermal method., In this study, Ultrasonication was replaced with traditional preservatives of low‐fat mayonnaise.Shelf life of low‐fat mayonnaise increase with its ultrasonication.Molds, yeasts, and other spoiling micro‐organisms can be controlled with ultrasonicationMicrographs of SEM can be successfully used for texture changes of sonicated low‐fat mayonnaise

“Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may provide valuable data on its quality and safety. In our study, the “Bryndza” made from pasteurized ewes milk was studied towards total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi. All those groups of microbiota were detected using classical microbiological methods and identified using mass spectrometry. A total of 3,758 isolates were identified with score higher than 2.00. Altogether, 13 families, 24 genus, and 44 species of microbiota were identified in Slovak cheese “Bryndza.” The most often isolated species were yeasts Yarrowia lipolitica and Dipodascus geotrichum and the lactic acid bacteria Lactobacillus paracasei subsp. paracasei.

Kefir, a traditional fermented milk product, is considered as a rich source of biofunctional compounds like peptides that are beneficial to human health. The objective of this study was to extract water-soluble peptides from cow and ewe milk kefir (produced by local kefir grains of Semnan, Iran) and investigate their antioxidant and antimicrobial activities. Evaluation of the chemical composition of the cow and ewe pasteurized milk and kefir showed a decrease in protein, total carbohydrate, and lactose content. There was no difference between the mineral profile of fresh milk and kefir. The count of lactic acid bacteria was almost stable during the 28 days of storage period. From the 1st to the 28th day of storage, the population of Lactococci (LC) was 11.5–12.1 and 11.4–12.2 log10 CFU/mL for cow and ewe milk kefir, respectively. A great antioxidant potential (DPPH and ABTS assay) was observed for the peptides extracted from cow and ewe kefir (at a concentration of 1.25 mg/mL) on day 28 storage. Also, ewe kefir peptides had higher antioxidant activity than peptides of cow kefir. The antimicrobial activity of water-soluble peptides of ewe milk kefir was superior to those of cow milk kefir (at the same concentration of 20 mg/mL). The results of this work expressed great functional properties of peptides derived from ewe milk produced by local kefir grains of Semnan.

The results of experimental studies of physical and chemical indicators and amino acid composition of raw brewer’s grains from Belorechensky (the Krasnodar Territory) and Maykop (the Republic of Adygea) br eweries have been presented. The purpose of the research is to compare the physicochemical parameters and amino acid composition of raw brewer’s grains obtained pneumatically at the Belorechensk brewery and hydraulically at the Maykop brewery. Analyzes carried out in an accredited laboratory and testing center have shown that fresh grains from both breweries are non-toxic. Both breweries use PILSNER MALT by «Kurskiy Malt» and produce beer using classic technology. The content of sugar and starch in absolutely dry matter is higher in brewer’s grains of the Maykop brewery, which indicates a deeper additional sugar starch used in the technology of the Belorechensk brewery. The presence of essential amino acids methionine, arginine, valine, threonine, etc. characterizes the nutritional value of the grain. The content of crude protein in the brewer grains of the Belorechensk brewery is higher compared to that in the Maykop brewery grains, 5,1% and 4,2%, respectively, and the content of nitrogen-free extractive substances is higher in the brewer grains of the Maykop brewery and makes up 9,3% and 8,8% in spent grains of the Belorechensk brewery. The data obtained are consistent with the data of other researchers. Due to the high moisture content in the Maykop brewer’s grains, its indicators have been determined after moisture draining through a sieve. Analysis of the technological stages of beer production has shown that a pasteurization unit was installed at the Belorechensk brewery before bottling beer, which helps to increase its shelf life and destroy the active action of microorganisms, but to reduce the saturation of the beer taste.

The fatty acid's contents of non-conform pooled human milk can be affected by different processing and storage operational conditions. Besides, the knowledge of changes in the human milk fatty acid profile can help indicate its use in a given storage period, according to each newborn's specific need. Thus, in the present work, changes in the fatty acid profiles of three types of human milk (raw; pasteurized at 62.5 °C for 30 min; homogenized at 40 oC for 30 s followed by pasteurization) were studied during storage for six months in a freezer at -18 oC. Large variations were observed in the concentrations of polyunsaturated fatty acids, particularly of docosahexaenoic acid, with a reduction of almost 50% of its total. Palmitic and stearic acid contents also changed according to the conditions of processing and storage. Correlations between the decrease of long fatty acid chains and the increase of medium and short chains were verified. Thus, we observe that operational conditions of processing and storing change human milk lipid profile, with some nutritional losses.

Fruit syrups or concentrates are sweeteners that are used in food and beverage industry as well as in the pharmaceutical industry. These fruit syrups or juice concentrates are naturally acidic products that are subjected to pasteurization to eliminate the vegetative cells of bacteria, fungi and their less heat resistant spores. There is a chance for heat resistant moulds and Alicyclobacillus spp. to grow in the product after the pasteurization due to the production of heat resistant structures such as ascospores or similar structures and bacterial spores. Byssochlamys, Talaromyces and Neosartorya have been identified frequently as heat resistant moulds in heat processed fruit products. Heat resistant moulds can cause an economical damage to the products by breaking down the texture, producing off flavors, phase separation and causing health hazards due to the ability of mycotoxins formation by some species. In order to detect heat resistant moulds it is necessary to give a selective heat treatment by the laboratory pasteurization to eliminate vegetative cells of bacteria, fungi and less heat resistant fungal spores while stimulation the activation of heat resistant spores formed by heat resistant moulds. Due to the low occurrence of the spores relatively large samples are analyzed. Most of the methods suggest a long incubation period of 30 days to mature the colonies that is too long for quality control measures in food and beverage industry. Impedance monitoring has been suggested as a rapid detection method for the detection of common heat resistant moulds such as Byssochlamys.

Water use for antimicrobial intervention application for beef harvest has come under increased scrutiny in recent years in an effort to enhance water conservation during beef harvest and fabrication. We determined the efficacy of beef safety interventions for reducing surrogates of the Shiga toxin-producing Escherichia coli (STEC) on beef cuts while lowering intervention-purposed water use for a small or very small beef establishment. Beef briskets, shoulder/clods, and rounds were inoculated with a gelatin-based slurry containing 6.8 ± 0.3 log CFU/g of nonpathogenic E. coli. After 30 min of attachment, inoculated cuts were treated by conventional lactic acid spray (2.5%, 55°C), lactic acid delivered by an electrostatic spray (2.5%, 55°C) handheld wand, hot water spray (82°C), or recycled hot water spray (82°C), wherein previously applied hot water was collected, thermally pasteurized to 82°C, or left untreated. One hundred milliliters of each treatment was sprayed onto marked surfaces of inoculated cuts, after which time surviving surrogate E. coli were enumerated. Lactic acid spray and electrostatic spray treatments produced greater reductions (1.0 to 1.1 log CFU/300 cm2) than hot water interventions (0.3 to 0.5 log CFU/300 cm2) (P ≤ 0.0001). Recycling of water reduced water losses by no less than 45% on recycled hot water spray-treated beef cuts. Low water beef safety interventions offer small and very small inspected beef establishments opportunities to incrementally reduce water use during intervention application, but not necessarily without loss of pathogen reduction efficacy. HIGHLIGHTS

This study was conducted to evaluate the antimicrobial and preservative effects of the combinations of nisin (NS), tea polyphenols (TP), rosemary extract (RE), and chitosan (CS) on pasteurized chicken sausage. An orthogonal test revealed that the most effective preservative was a mixture of 0.05% NS plus 0.05% TP plus 0.03% RE plus 0.55% CS (weight by sausage weight). This mixture had antimicrobial and antioxidant effects in pasteurized chicken sausage and extended the shelf life to >30 days at 4°C. The inhibitory effects of NS, TP, RE, and CS were also evaluated against Pseudomonas aeruginosa, lactic acid bacteria (LAB), and Staphylococcus aureus, the dominant spoilage and pathogenic bacteria in pasteurized chicken sausage. NS had the greatest inhibitory effect on LAB and S. aureus, with inhibitory zone diameters of 19.7 and 17.8 mm, respectively. TP had the largest inhibitory effect on P. aeruginosa, with a clear zone diameter of 18.2 mm. These results indicate that the combination of NS, TP, RE, and CS could be used as a natural preservative to efficiently inhibit the growth of microorganisms in pasteurized chicken sausage and improve its safety and shelf life. HIGHLIGHTS

Mycotoxin contamination in animal milk is an emerging concern around the globe. Here we developed and validated an ultrahigh-performance liquid chromatography and mass spectrometry-selected reaction monitoring (UHPLC/MS-SRM) method to quantify low concentrations of aflatoxins (AFs) and ochratoxins (OTs) in routinely consumed animal milk samples collected from southern India. Stable isotope dilution methodology was applied to quantify AFB(1), AFB(2), AFG(1), AFG(2), AFM(1), AFM(2) and OTA, OTB in n = 38 different milk samples, using 1 mL of milk. Bioanalytical parameters including method accuracy, precision, recovery, regression analysis and stability were assessed. Dynamic ranges for quantification were between 15.6–1000 pg/mL for AFB(1), AFB(2), AFG(1), and OTA; 7.8–500 pg/mL for AFM(1), AFM(2) and OTB; 78.6–5000 pg/mL for AFG(2). Method accuracy ranged between 80–120%, with ± 15% precision. Recoveries for spiked standards were > 88% in water and 75% in milk, with limits of quantification (LOQ) ranging between 31.3 pg/mL for AFB(1), AFB(2), AFG(1) and OTA, 15.6 pg/mL for AFM(1), AFM(2) and OTB and 156 pg/mL for AFG(2). R(2) values for regression analyses ranged between 0.9991–0.9999. AFB(2) [mean: 38 pg/mL (0.038 µg/kg)] was quantified in goat milk, AFM(1) was quantified in cow, goat, pasteurized milk [mean: 331 pg/mL (0.331 µg/kg), 406 pg/mL (0.406 µg/kg), 164 pg/mL (0.164 µg/kg)]. Additionally, 90% of cow, goat and pasteurized milk samples were above European Union (EU) limits of 50 pg/mL (0.05 µg/kg) and 40% of cow and goat milk samples were above the Food Safety Standards Authority of India (FSSAI) limit of 500 pg/mL (0.5 µg/kg). AFM(2) was also quantified in cow, goat, and pasteurized milk samples [mean: 249 pg/mL (0.249 µg/kg), 375 pg/mL (0.375 µg/kg), 81 pg/mL (0.081 µg/kg)]. Our dynamic ranges for quantification are lower than other published methods, with need for a smaller volume of milk. This validated method can be applied for routine quantification of mycotoxins in milk. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at (10.1007/s13197-021-04986-w).

El maíz es una de las principales fuentes en la nutrición humana, y por su aporte nutrimental y contenido de azúcares fermentables es utilizado en la preparación de bebidas artesanales o tradicionales que pueden ser alcohólicas o no alcohólicas. La disponibilidad del maíz está determinada por la región, variación genética y condición geográfica donde se cultiva. Algunos tipos de maíz disponibles en las diferentes regiones poseen características propias como pueden ser tamaño, color, forma del grano y contenido de compuestos antioxidantes. Debido que existe poca información sobre formulación de bebidas y su comportamiento frente a tratamientos de conservación tradicional o tecnologías alternativas, el objetivo de este trabajo fue evaluar el efecto de un tratamiento alternativo de conservación con termosonicación y un tratamiento tradicional térmico de pasteurización a 85 °C sobre color, calidad microbiológica, parámetros fisicoquímicos y propiedades nutracéuticas de bebidas de maíz blanco y morado. Los resultados en las bebidas mostraron ligeras modificaciones de color y reducción de la cantidad de microorganismos, y no se observaron diferencias en las parámetros fisicoquímicos y compuestos fenólicos. En la bebida de maíz blanco se encontró mayor contenido de ácido ferúlico, mientras que en la bebida de maíz morado mostró un mayor contenido de ácido clorogénico, cafeico y mayores niveles de capacidad antioxidante. En conclusión, el tratamiento térmico tradicional de pasteurización resultó más eficiente que la termosonicación para la reducción de cantidad de microorganismos y no afectó las propiedades fisicoquímicas. Por otro lado, la capacidad antioxidante fue mayor en la bebida de maíz morado y esta se incrementó después del tratamiento térmico.

The aim of this work was to evaluate the effect of two pasteurization methods: Low Temperature Long Time (LTLT) carried out at 63 ± 2.0 °C/30 min and High Temperature Short Time (HTST) performed at 73 ± 2.0 °C/15 s on the physicochemical parameters, bioactive compounds, and antioxidant activity of the treated pulp during the refrigeration storage (4 °C) of nance pulp. The material processed by LTLT presented the lowest decrement of ascorbic acid, phenolic compounds, and antioxidant activity (DPPH). Rates of losses of ascorbic acid, phenolic compounds, and antioxidant capacity (DPPH and ABTS) were described by a first order kinetics. The rate constants obtained were higher for HTST pulp, except for the antioxidant capacity determined by ABTS which was slightly higher for LTLT pulp. The t1/2 values were, consequently, larger for LTLT pulp indicating a longer time for deceasing the concentration of the bioactive and the antioxidant capacity. Five main phenolic compounds were identified by HPLC: gallic, trans-ferulic and caffeic acids, rutin, and quercetin and the observed increment of the intensity of quercetin peak for LTLT treated pulp could be due to the breakage of rutin. Both pasteurization methods reduced microbial loads to recommended standards and LTLT reduced it more pronouncedly. LTLT pasteurization could be recommended the best alternative for the pasteurization of this pulp.

Milk is one of the main products of the consumer basket, a source of nutrients, and has specific characteristics due to its chemical and microbiological composition. Falsification of dairy products against the background of an increase in production cost dictates the need for quality control and sanitary and epidemiological supervision in the framework of protecting consumer rights and human well-being. The aim of the work is a comparative assessment of the results of laboratory studies of milk sold in retail of the Kemerovo Region (Kuzbass) during detection of falsification. Material and methods. In this work, using capillary electrophoresis, chromatography, voltammetry, spectrophotometric and titrimetric methods, the organoleptic parameters, fatty acid composition of cow's milk fat, mass fraction of fatty acid versus total fatty acids, the presence of vegetable fats in the fat phase, the ratio of the mass fractions of methyl fatty acid esters, acidity, mass fraction of dry skim milk residue (DSMR), density, phosphatase presence, mass fraction of fat, protein, purity group, presence of starch, soda, preservatives, the level of pesticides, aflatoxin M1, presence of antibiotics (penicillin, streptomycin and tetracycline group), microbiological indicators (total plate count, colifoms, pathogenic microorganisms, including salmonella, S. aureus, L. monocytogenes). The objects of research were coded samples of drinking pasteurized milk with various fat content, manufactured by enterprises of the Kemerovo Region, Moscow Region, Kazakhstan, Altai Territory. Results and discussion. In total, for 2017-2019, 258 samples of pasteurized drinking milk were studied, of which 11 samples did not meet the requirements of regulatory documents on physical-chemical and organoleptic quality indicators. In 11 rejected samples, the mass fraction of protein was underestimated by 25-50%, the DSMR by 8-13%, the density by 1-2%. In all inappropriate samples, deviations were established in the fatty acid composition of cow's milk fat and the proportion of vegetable fats in the fat phase (the proportion of phytosterols in the total sterol content). Increased acidity was detected in 1 sample. For one sample, the excess of the permissible negative deviation of the net content from the nominal quantity was determined. Thus, over three years, the share of products that do not meet the requirements of regulatory documents in terms of quality indicators, identified during laboratory tests, amounted to 4.3%. There were no inconsistencies with the regulatory requirements regarding the presence of phosphatase, purity group, the presence of starch, soda and preservatives. According to safety indicators (content of toxic elements, pesticides; aflatoxin M1 mycotoxin; absence of antibiotics, microbiological indicators) it was found that all samples met the requirements of Technical Regulations of the Customs Union 021/2011 "On food safety". Violation of the requirements for information on labeling was established for 15% of tested samples of dairy products. Conclusion. According to the results of the control and supervision measures in 2017-2019, 11 milk samples were rejected. At the same time, inconsistencies regarding mandatory labeling requirements were detected in 15% of samples, exceeding permissible negative deviations from the nominal volume was found in 0.3% of samples. Non-compliance for a number of indicators (density, acidity, etc.) was found in 4.3% of samples. There were no inconsistencies with the requirements of Technical Regulations of the Customs Union 021/2011 "On food safety".

Comparative effects of different processing methods like blanching, soaking, roasting and germination methods on nutritional composition and antinutritional factors in peanut milk were investigated. Local and CO 6 peanut varieties were selected for peanut milk preparation and subjected to different processing methods. Peanut milk was extracted from fresh (control), blanched (2 mins), soaked (3 hrs), roasted (roasting 5 mins followed by soaking 3 hrs) and germinated (8 hrs) peanuts. Peanuts were washed, ground, slurry separated, filtered, homogenized, double pasteurized and stored. Different processing methods influenced the nutritional composition of local and CO 6 variety peanut milk. The nutritional composition like total solids, protein, fat, calcium and iron content of the different processed peanut milk were analyzed. The total solid content of the peanut milk does not change in soaking (13.98 and 15 g/ 100 mL), germination method (13.99 and 15.26 g/100 mL), less reduction in roasting method (13.96 and 15.20 g/ 100 mL), more significant reduction in blanching method (12.36 and 13.97 g/ 100 mL) in local and CO 6 variety of peanut milk respectively were recorded. Protein content was increased in germination ((6.1 and 6.4 g/ 100 mL), soaking (6.0 and 6.3 g / 100 mL), roasting method (5.6 and 5.8 g / 100 mL) and reduction in blanching method (4.1 and 5.0 g / 100 mL) in local and CO 6 variety peanut milk respectively. Fat content was significantly reduced in control (3.82 and 3.54 g / 100 mL), blanching method (3.63 and 3.32 g / 100 mL), soaking method ( 3.80 and 3.55 g/ 100 mL) and germination method (3.60 and 3.50 g/ 100 mL) in local and CO 6 variety peanut milk. Calcium and iron content was greatly reduced in blanching and lesser reduction in roasting method. Antinutritional factors like phytic acid, tannin, trypsin inhibitor, oxalate and phenol was greatly reduced in roasting and germination methods. It was observed that the nutritional properties were highly conserved and the antinutritional factor was greatly reduced in the roasting method.

Highly prized by consumers, watermelon is rich in water, but also in micronutrients including lycopene, pigment responsible for the red color. It is also a powerful antioxidant which has many virtues including the prevention and treatment of certain diseases. The transformation into nectar of watermelons combined with treatment could cause several modifications including the alteration of coloring. It is in this context that this study focuses on the variation of the lycopene content in nectars. Thus, nectars of 12°Brix and 15°Brix were prepared from three varieties of watermelon (Sugar Baby, Crimson Sweet and Charleston Gray). To study the stability, two pasteurization scales (85°C/15min and 95°C/15min) and one sterilization scale (105°C/15min) were applied to the different nectars produced. The results obtained showed that the Sugar Baby variety is richer in lycopene (24.39 mg·kg-1) with a higher pH (5.80). In addition, the study showed, for the Sugar Baby variety, an increase of lycopene with the addition of sugar and the heat treatment (a maximum of 42.83 mg·kg-1 for SbF12T105). On the other hand, for the Crimson Sweet and Charleston varieties, the highest rate of lycopene, except the heat-treated ones, are those formulated at 12°B (10.46 mg·kg-1 for CrF12T105 and 18.40 mg·kg-1 for ChF12T105). Without any health consequences, the formulation combined with heat treatment would preserve the lycopene content of watermelon nectars.

The influence of alcohols with different alkyl chain length (methanol, ethanol and propanol) on the physicochemical properties (turbidity, surface hydrophobicity, exposed and total free sulfhydryl groups, denaturation temperature; Tm) of pasteurized liquid egg white (PLEW), including gel properties (gel hardness and expressible liquid) and microstructure of heat-induced PLEW gel prepared at 75°C were studied. The results showed that alkyl chain length of alcohol and alcohol concentration had no impact on the total free sulfhydryl groups, but significantly increased the turbidity, surface hydrophobicity, exposed free sulfhydryl groups, gel hardness and expressible water. Increase the alkyl chain length of alcohol also significantly decreased the Tm and the total enthalpy change during heat-induced gelation of PLEW. Addition of 5% alcohol altered the microstructure of the PLEW gels in an alkyl chain length dependent manner.

This study evaluated the influence of temperature and β-galactosidase concentration on lactose hydrolysis and on the composition of pasteurized goat milk. Goat milk was pasteurized at 75 °C/15 s and cooled to 10 °C and 30 °C, received 0 (control); 0.04%; 0.07%; 0.20% (v/v) β-galactosidase and was incubated for 5 h, followed by enzymatic inactivation at 85 °C. The hydrolysis degree, pH and acidity were evaluated hourly. Physico-chemical parameters were determined after hydrolysis. The maximum hydrolysis degree (100%) has been reached in 4 h when using 0.07% and 0.20% lactase concentrations at 30 °C; however, the minimum hydrolysis percentage of 70% has been reached at 10 °C for all lactase concentrations tested since 1 h of incubation. The degree of hydrolysis and the total acidity of pasteurized goat milk increased with temperature. Low lactase concentrations resulted in an increase in protein levels, total casein, density, total and defatted dry extract. Therefore, combination of low lactase levels and hydrolysis at 10 °C promoted positive changes in lactose-free pasteurized goat milk. This study was the first reporting the changes resulting from enzymatic hydrolysis in the composition of pasteurized goat milk.

The present study was carried out to prepare a healthy Labneh cheese from fresh whole buffalo's milk and avocado paste en route to innovate a functional food. To achieve the purpose of this research, a pasteurized buffalo’s milk (at 74°C for 15 sec) was cooled immediately to 40°C and divided into four equal quantities. The first quantity was manufactured as a control. The second, third, and fourth quantities were mixed with avocado paste and 0.1% disodium citrate at percentages of 5, 10 and 15%, respectively then stirred well to obtain uniform mixtures. Then a concentration of 4% fresh prepared bacterial yoghurt starter culture was added for all milk portions and incubated at 40 °C. The incubation was terminated at pH 4.8. All treatments were put into cloth bags and hung up in a refrigerator to allow whey to drain for 12 h, then 1% salt was added and filled into suitable containers. The obtained results showed that, the Labneh fortification with avocado paste up to 5% led to improve the body and the texture and did not clearly affect the appearance and the flavor. While the exceeding avocado paste addition to 15% led to a decrease in the degrees of texture, body and appearance. Also it was determined the total cost of one kg Labnehcheesecontaining 5% avocado pasteincreased only by 8.9% versus the control. Finally, the forgoing results led satisfactory to conclude that, it could successfully made a Labneh cheese that meets the intended health purposes based on the fortification with 5% avocado pasteofmany impressive health benefits en route to innovate a functional food.

Few studies have examined sensory quality changes during the storage of pasteurized drinking yogurt (PDY), and the cause of off-flavor development is unclear. Off-flavors generated during 90-d ambient storage (25 °C) of PDY from reconstituted skim milk were investigated by sensory evaluation, volatile component analysis with gas chromatography-mass spectroscopy, and gas chromatography-olfactometry. Rancid off-flavor was induced by increased fatty acid concentration due to fat decomposition by heat-stable lipase. Masking of off-flavors was inhibited by degradation of diacetyl, which originally contributed to yogurt-like flavors. Maillard reaction particular to ambient storage of PDY resulted in changes in the furaneol and sotolon levels, which may be involved in enhancement of off-flavors. Finally, our findings indicated that production of 4-vinylguaiacol may be involved in off-flavor development. The results of this study will contribute to the development of PDY with a longer shelf life and superior flavor.

Consumers are progressively searching out food with good taste that can be instantly prepared, easily consumable, and wholesome. Avocado is nutritious fruit but its preservation is a challenge for food researchers. A new freeze-dried milkshake powder is developed by using avocado. This product provides healthful mixture of dairy and fruit components with high nutritional and longer shelf-life. Butter fruit milkshake powder (BFMS) formulation was prepared by mixing avocado pulp, pasteurized milk, maltodextrin, and sugar in the ratio of 84%, 28%, 10%, and 6% respectively. BFMS were analyzed for proximate composition, physiochemical, and flow properties. Results showed that the inclusion of milk and maltodextrin increase protein, fat, ash content, and preserve phenolic, flavonoid, and â-carotene content of the avocado pulp. The freeze-dried BFMS powder has light color, lower water activity, and instant water-solubility (30 sec). For powder rheology, BFMS provided better flowability and decreased compressibility. BFMS is beneficial for all age groups, especially for armed forces because of instant solubility, lightweight texture, and is highly nutritious.

Persimmon fruit (Diospyros kaki L.) is a highly nutritious fruit with bestowed antioxidant properties. But due to its perishable nature, it is produced for a very shorter period of time. Preservation of fruit in the form of pulp acts as a suitable method to provide availability of the fruit throughout the year. The main objective of this investigation was to develop persimmon pulp from the cold and hot pulping method and to assess the best preservation method for storage. Among six different treatments in cold pulping method (T1 to T3 x 2), treatment T2 (10 % water) and among 18 different treatment in hot pulping method (T1 to T9 x 2), treatment T5 (10 % water + 10 minutes cooking time) using fruit with peel was selected on the basis of nutritional and sensory attributes. Further, the pulp was preserved via heat and chemical methods. Among six different treatments, T5 (Pulp + pasteurization + 1000 ppm potassium metabisulphite (KMS) in glass bottles) was found to be best in the type of pulp. This treatment was able to retain the maximum amount of ascorbic acid (13.733 and 8.043 mg/100 g), ?-carotene (173 and 86 µg/100 g) and total phenols (3.093 and 2.873 mg/100 g), respectively during storage of 6 months. Hence, it can be suggested from the study that nutritionally rich persimmon pulp can be prepared with better storage stability which can be used by both small and large scale industries at a lower cost of production.

Light-oxidized flavor (LOF) resulting from photooxidation of riboflavin following light exposure is one of the most common off-flavors in fluid milk. The sensory perception of LOF has been studied extensively in high temperature, short time pasteurized (HTST) milk, but few studies have evaluated ultrapasteurized (UP) milk. The objective of this study was to evaluate the role of heat treatment in the development of LOF in UP fluid skim milk. Skim milk was processed by HTST or by direct steam injection (DSI-UP) and subsequently exposed to 2,000-lx light-emitting diode light for various times. Sensory properties were monitored by descriptive analysis and threshold tests, and volatile compounds were evaluated by solid phase microextraction with gas chromatography-mass spectrometry. Dissolved oxygen and riboflavin were determined at each time point using an oxygen meter and ultra-performance liquid chromatography with a fluorescence detector, respectively. The entire experiment was performed in triplicate. Typical cardboard and mushroom flavors (LOF) were detected by trained panelists in HTST milk after 3.5 h of light exposure. In contrast, LOF was not detected by trained panelists in UP milk until 36 h of light exposure. Similarly, the best estimate threshold for LOF from untrained consumers (n = 101) was higher for DSI-UP milk (61.0 h) than for HTST milk (15.2 h). Milks with LOF were characterized by higher relative abundance of the lipid oxidation compounds hexanal and heptanal. Dissolved oxygen (DO) and riboflavin concentrations decreased with increased light exposure time, and the decrease was slower in UP milk compared with HTST milk. Initial DO concentration was investigated as a possible influence in LOF development because DSI-UP milks had lower initial DO concentrations than HTST milks. However, follow-up evaluations of deaerated HTST milks suggested that DO was not a significant factor in LOF development. These results demonstrate that UP milk is less sensitive to LOF than HTST milk, possibly due to sensory masking effects or antioxidant effects of volatile sulfur compounds. An enhanced understanding of light and storage effects on milks will assist with best practices when transporting and displaying fluid milk products for sale.

The demand for protein sources alternative to soybean meal for supplementing forages low in metabolizable protein is large. The suitability of spirulina (Arthrospira platensis), a fast growing and resource-efficient blue-green microalga, as a source of metabolizable protein for dairy cows is known, but its effects on milk antioxidants and sensory properties were never investigated. Twelve cows were allocated to 2 groups and fed hay-based diets complemented with sugar beet pulp and wheat flakes in individual feeding troughs. The N content per kilogram of DM was equivalent between the 2 diets. Diet of 1 group was supplemented with 5% spirulina; the second group was supplemented with 6% soybean meal (control). After an adaptation period of 15 d, data were collected, and feed, milk, blood, and rumen fluid were sampled. Feeds were analyzed for proximate contents, and blood plasma was analyzed for total antioxidant capacity and antioxidant contents (tocopherol, phenols). Milk samples were analyzed for fatty acid profile, coagulation properties, color, and contents of fat, protein, lactose, total phenols, lipophilic vitamins, and provitamins (e.g., β-carotene). Triangle tests were performed by a trained sensory panel on 6 homogenized and pasteurized bulk milk samples per treatment. The substitution of soybean meal by spirulina in the diet did not affect feed intake, milk yield, milk fat, protein, or lactose contents compared with the control group. However, the milk from the spirulina-fed cows had a higher content of β-carotene (0.207 vs. 0.135 μg/mL) and was more yellow (b* index: 14.9 vs. 13.8). Similar to the spirulina lipids but far less pronounced, the milk fat from the spirulina-fed cows had a higher proportion of γ-linolenic acid (0.057 vs. 0.038% of fatty acid methyl esters) compared with milk fat from soybean meal-fed cows. Also trans-11 C18:1 (vaccenic acid) and other C18:1 trans isomers were elevated, but otherwise the fatty acid profile resembled that of cows fed the control diet. No sensory difference was found between milk from the 2 experimental groups. Furthermore, we observed no effects of substituting soybean meal by spirulina on total antioxidant capacity, α-tocopherol and total phenols in blood and milk. Effects on rumen fluid characteristics were minor. In conclusion, spirulina seems to be a promising protein source for dairy cows with certain improvements in nutritionally favorable constituents in milk and without side-effects on animal performance in the short term.

Dairy animals are major reservoirs for many milk-borne pathogens (MBPs) such as Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli O157:H7). Thus, dairy industries dedicate most of their processes to eliminate or minimize microbial contamination. Although pasteurization may offer an ideal solution for microbial decontamination; nevertheless, it may negatively impact organoleptic and nutritive values of dairy products. In this context, this work aimed to develop an innovative strategy, to tackle this challenge, based on the chemical preservation of milk. In this endeavor, we have succeeded to design a new safe multifunctional bio-preservative based on natural antimicrobials (water-soluble chitosan (WSC) and 2-azidopropanoic acid (APA), (WSC-APA) conjugate). Interestingly, the minimum inhibitory concentrations (MICs) of WSC-APA have the capacity to completely suppress the proliferation of E. coli O157:H7 and S. aureus cells (100% bacterial reduction) in refrigerated milk samples during 20 and 24 h, respectively. Moreover, no Staphylococci species could be detected in refrigerated milk samples remediated with WSC-APA (0.25 mg/mL) after 6 storage days. Meanwhile, the coliform count has reduced by 99.7% in conjugate-treated milk samples during 10 storage days. Thus, new bio-preservative (WSA-APA) can be safely used to increase the shelf-life of milk without sacrificing its organoleptic and nutritive values.

A six-strain mixture of E. coli O157:H7 was exposed to 0 to 9 min of six treatments: (i) hydrostatic pressure (400 MPa) at 4 °C; (ii) hydrostatic pressure and thymol at 4 °C; (iii) thymol at 4 °C; (iv) heat at 40 °C; (v) hydrostatic pressure at 40 °C; and (vi) hydrostatic pressure and thymol at 40 °C. Pressure intensity level of 400 MPa and thymol concentration of 0.15% (w/v) were used for the experiments of inoculated pathogen (4.0 to 5.0 log CFU/mL) in a homogenate (10% nonsterilized beef in 90% sterilized distilled water). Temperature was precisely monitored by stainless steel water jacket surrounding pressure chamber (16 mL volume), mechanically linked to a refrigerated circulating water bath. Analyses of variance were conducted followed by Tukey- and Dunnett's-adjusted mean separations. Pathogen counts before treatment were 4.08 ± 0.7 log CFU/mL and were reduced (P 0.05) to 0.67 ± 0.2 log CFU/mL after 6 min of pressure treatment. Thymol and mild heat (40 °C) further augmented decontamination efficacy of pressure treatments where in their presence, the mesophilic background microbiota counts of pressure-treated samples after 3, 6, and 9 min were reduced (P 0.05) by 2.1, 2.5, and 3.1 log CFU/mL, respectively. Results of the current study indicate that thymol and mild heat could enhance decontamination efficacy of elevated hydrostatic pressure for pasteurization of food commodities. This could be of great significance for industry practitioners to assure microbiological safety of a product and cost optimization by benefiting from synergism of antimicrobials, mild heat, and elevated hydrostatic pressure. PRACTICAL APPLICATION: Thymol and mild heat could enhance decontamination efficacy of pressure-based pasteurizer that could be of great significance for practitioners. Application of pressure coupled with antimicrobial and mild heat could assure microbiological safety of a product, lead to cost optimization, and assist in meeting regulatory requirements of food commerce such as Hazard Analysis and Critical Control Point and Preventive Control for Human Food rule of Food Safety Modernization Act. Addition of an antimicrobial could have further co-benefits for the product due to residual protective effects during shelf-life and minimizing potential undesirable organoleptic changes associated with pressure treatments of400 MPa.

Effect of enzyme hydrolyzed African breadfruit (HABF) and culture type on the physicochemical and nutrient composition of soy yoghurt sweetened with rice syrup was evaluated. The effect of the HABF on the final counts of the cultures; Bifidobacterium bifidum (ATCC 11883) and Lactobacillus acidophilus in mono- and co-cultured soy yoghurt was also determined. African breadfruit (ABF) flour was hydrolysed with a mixture of cell wall degrading enzymes: Xylanase [endo-1,4-] and [endo-1,3(4)-] Beta-glucanase (UltraflowmaxR). HABF was added at concentrations of 0 - 5 % into soymilk containing 25 % hydrolysed rice syrup and then pasteurized at 80 °C for 30 min in a water bath. Probiotic B. bifidum and L. acidophillus as mono- and co-cultures were separately inoculated into the soy-HABF milk and fermented at 42°C for 6 - 8 h. Samples were analyzed using standard methods. The pH (4.46 - 4.30) and syneresis index (32.35 - 25.00) decreased significantly (P ≤ 0.05) with increase in HABF concentration for the cultures, while TTA (0.62 - 0.93 % lactic acid) and viscosity (1.20 - 1.84 Pa.s-1) increased significantly (P ≤ 0.05). No significant (P ≤ 0.05) effect on moisture (85.79 - 89.16 %), crude protein (3.44 - 3.75 %) and crude fat (1.24 - 1.58 %) content of the soy yoghurt was observed. The ash (0.17 - 0.50 %), crude fibre (0.24 - 0.47 %) and carbohydrate (7.10 - 8.53 %) varied significantly (P ≤ 0.05) amongst the cultures with HABF concentrations. B. bifidum and L.acidophillus monoculture counts ranged from 7.36 - 7.69 and 7.16 - 8.49 Log10 CFU/ml respectively, and 6.52 - 7.66 and 7.79 - 8.92 Log10 CFU/ml respectively in co-culture fermentation. Viable cells were > 106 recommended for probiotic products. This work therefore reveals the possibility of the production of probiotic yoghurt with soymilk and at least 4% HABF inclusion and rice syrup as sweetner.

The aim of the present study is to modify a microwave device to be used as a continuous pasteurization device and to study the ability of the device to inhibit microorganisms٫ and to improve the thermo-physical and chemical properties of the pasteurized milk. The buffalo milk was pasteurized by microwave at 72° C for a time ranging between 20 -400 seconds, then a sudden cooling was introduced in the refrigerator at a temperature of 5° C and stored on this degree for a period of 15 days. The microbial and chemical analysis were performed, Each milk sample was divided into four groups: A, B, C and D, where group (A) represents the milk control sample, group (B) represents the milk subjected to radiation intensity of 800W with flow rates of 75, 150 and 225 ml/20 – 40 – 80 seconds respectively, group (C) represents the milk subjected to radiation intensity of 480W with flow rates of 75, 150 and 225 ml/ 40 – 80- 160 seconds respectively and group (D) represents the milk subjected to radiation intensity of 160 W with flow rates of 75, 150 and 225 ml / 100 – 200 – 400 seconds respectively, keeping the coil length of 200 cm constant for all the previous treatments. The device productivity reached 13.5 liters/hour and heating rate was 3.6°C/second. Results showed that chemical properties of milk were as follows: pH, fat, protein, lactose, ash values of group (B) was significantly higher than control sample (P

The study describes the transformation of mangoes of the local variety "Assabonou" and papaya solo No.8 into alcohol and then into vinegar through the process of directed fermentation. Indeed, mango and papaya juices extracted from ripe fruits contained in vials are first subjected to an alcoholic fermentation with Saccharomyces cerevisiae in anaerobic conditions and secondly to an acetic fermentation with strains of acetic acid bacteria cultivated from unpasteurized cider vinegar. To assess the quality of the vinegars produced, their profile and composition in organic acid and volatile compounds were compared to those of an unpasteurized cider vinegar from France and a vinegar produced in Côte d’Ivoire. The ethanol content for both juices is more or less high with 9.24 ± 0.04 g/L for mango and 12.68 ± 0.39 g/L for papaya. The concentration of acetic acid is the highest of the organic acids for the four vinegars ranging from 37.46 ± 4.6 g/L to 55.85 ± 9.94 g/L. The acetic acid contents of mango and papaya vinegars are close to that of unpasteurized cider vinegar from France but higher than that of vinegar produced in Côte d'Ivoire. Thus, this study allowed the production of "Assabonou" mango and papaya vinegars from two consecutive fermentations (alcoholic then acetic). This process is fast, less expensive and easily applicable. This application case could be an alternative for the processing of seasonal fruits to reduce postharvest losses., The production of vinegar from mango and papaya was realized through the process of directed alcoholic and acetic fermentation. The concentration of acetic acid is the highest of the organic acids for the four vinegars ranging from 37.46 ± 4.6 g/L to 55.85 ± 9.94 g/L. The acetic acid contents of mango and papaya vinegars are close to that of unpasteurized cider vinegar from France but higher than that of vinegar produced in Côte d'Ivoire.