Pulsed electric field-based technology for microbial inactivation in milk and dairy products

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2023-08-18 DOI:10.1016/j.cofs.2023.101087

Rodrigo N Cavalcanti , Celso F Balthazar , Larissa P Margalho , Mônica Q Freitas , Anderson S Sant’Ana , Adriano G Cruz

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引用次数: 1

Abstract

Pulsed electric field (PEF) stands out as a promising sustainable nonthermal technology in the dairy industry for minimizing the deleterious effects of conventional thermal processing without degrading the nutritional, functional, and sensory characteristics of milk and milk products. However, there still needs to be more commercial exploitation of this technology. Research on the effect of processing milk and dairy products by the PEF is scarce in the literature. Besides, up to the present moment, no technical–economic feasibility studies have been found regarding using high-intensity electric pulses in milk and dairy products. This review aims to critically examine the recent advances in the effectiveness of PEF treatment on the inactivation of spoilage and pathogenic microorganisms in milk and milk products while considering the impact of process parameters, food properties, and microorganism characteristics on ensuring the quality and safety of milk and dairy products.

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基于脉冲电场的牛奶和乳制品微生物灭活技术

脉冲电场(PEF)作为一种很有前途的可持续非热技术，在乳品行业中脱颖而出，它可以最大限度地减少传统热加工的有害影响，同时又不会降低牛奶和奶制品的营养、功能和感官特性。然而，这项技术还需要更多的商业开发。关于PEF对牛奶和乳制品加工影响的研究在文献中很少。此外，到目前为止，还没有发现在牛奶和奶制品中使用高强度电脉冲的技术经济可行性研究。这篇综述的目的是严格审查PEF处理对牛奶和奶制品中腐败和致病微生物失活的有效性的最新进展，同时考虑到工艺参数、食品特性和微生物特性对确保牛奶和奶制品质量和安全的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.

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