High voltage pre-treatment on cheddar cheese for model cheese feed preparation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-09-25 DOI:10.1016/j.foodhyd.2024.110677

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引用次数: 0

Abstract

The growing consumer demand for clean label food products has led to the search for alternatives to calcium-chelating salts in cheese powder production. Pulsed electric field (PEF) technology presents a promising green processing approach with its ability to disrupt casein networks. This study investigated the impact of PEF treatment on Cheddar cheese properties and the resulting model cheese emulsion. Response surface methodology revealed that pulse repetition and electric field strength are the primary parameters influencing the solubilization of calcium and phosphorus from the cheese matrix. Texture profile analysis indicated a notable reduction in cheese hardness with the application of PEF. Despite the significant impact of PEF on cheese structure, our study found no substantial alterations in the emulsion stability of cheeses treated with the applied PEF parameters. These promising results highlight the need for further exploration of alternative PEF parameters, such as different waveforms (i.e. exponential) or shorter pulse durations (nanoseconds), to unlock the full potential of PEF for clean label cheese powder production.

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对切达干酪进行高压预处理以制备干酪饲料模型

消费者对清洁标签食品的需求日益增长，这促使人们在奶酪粉生产中寻找钙螯合盐的替代品。脉冲电场（PEF）技术能够破坏酪蛋白网络，是一种很有前景的绿色加工方法。本研究调查了脉冲电场处理对切达奶酪特性和由此产生的模型奶酪乳液的影响。响应面方法显示，脉冲重复和电场强度是影响奶酪基质中钙和磷溶解的主要参数。质地分析表明，应用 PEF 后，奶酪硬度明显降低。尽管 PEF 对奶酪结构产生了重大影响，但我们的研究发现，使用 PEF 参数处理的奶酪的乳化稳定性并没有发生重大变化。这些令人鼓舞的结果突显了进一步探索其他 PEF 参数的必要性，例如不同的波形（如指数）或较短的脉冲持续时间（纳秒），以充分释放 PEF 在清洁标签奶酪粉生产中的潜力。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.