Ohmic pasteurization of probiotic chocolate dairy desserts and its quality attributes

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2024-11-05 DOI:10.1016/j.foodres.2024.115261

Gabriela R.A. Silva , Wanessa P. da Silva , Elson R. Tavares Filho , Louise de A. Sobral , Carolina P.C. Martins , Benjamin Mahieu , Jonas T. Guimarães , Maria Carmela K.H. Duarte , Mônica M. Pagani , Ramon Silva , Monica Q. Freitas , Eliane T. Mársico , Adriano G. Cruz , Erick A. Esmerino

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Abstract

The study evaluated the effects of conventional pasteurization and ohmic heating (OH) at different electric fields (12, 16, 20, or 24 V/cm⁻¹) on probiotic chocolate dairy desserts’ physicochemical, microbiological, sensory properties and volatile profiles. Both treatments were analyzed for parameters such as pH, syneresis, cream stability index, rheology, bioactive compounds (total phenolics and antioxidant capacity), and probiotic viability (Lactobacillus acidophilus LA-05) over a 28-day storage period. Ohmic heating at higher electric fields (20 and 24 V/cm⁻¹) showed comparable results to pasteurization for most parameters, with non-significant differences or even higher values for some. Sensory analysis revealed that pasteurized samples were more associated with “creamy” and “firm” textures. In contrast, OH-treated samples were linked to lumps and fluidity, particularly in OH24 and OH16, respectively. Volatile compounds such as propanal and ethyl propanoate were detected across treatments, with ethyl acetate unique to OH24. The results suggest that OH, especially at higher electric fields, is a promising technology for processing probiotic dairy desserts, offering similar or enhanced qualities compared to conventional pasteurization. These findings provide insights into the potential for OH to be routinely applied in functional dairy product production.

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益生菌巧克力乳品甜点的欧姆巴氏杀菌法及其质量属性

该研究评估了传统巴氏杀菌法和不同电场（12、16、20 或 24 V/cm-1）下的欧姆加热（OH）法对益生菌巧克力奶制品甜点的物理化学、微生物、感官特性和挥发性特征的影响。在 28 天的储存期内，对两种处理方法的 pH 值、滞后性、奶油稳定性指数、流变性、生物活性化合物（总酚和抗氧化能力）和益生菌活力（嗜酸乳杆菌 LA-05）等参数进行了分析。在较高电场（20 和 24 V/cm-1）下进行的欧姆加热在大多数参数上显示出与巴氏杀菌法相当的结果，在某些参数上差异不显著，甚至更高。感官分析表明，巴氏杀菌法处理过的样品更具有 "奶油 "和 "坚硬 "的口感。相比之下，经 OH 处理的样品则与块状和流动性有关，尤其是分别在 OH24 和 OH16 中。在各种处理中都检测到了挥发性化合物，如丙醛和丙酸乙酯，其中乙酸乙酯是 OH24 所特有的。结果表明，OH（尤其是在较高电场下）是一种很有前景的加工益生菌乳制品甜点的技术，与传统的巴氏杀菌法相比，它能提供相似或更好的品质。这些研究结果让我们深入了解了将 OH 常规应用于功能性乳制品生产的潜力。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.