Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity

The processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters, and microbiological, rheological, and biological...

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Detalles Bibliográficos
Autor: Rocha, Ramon S.; et al.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:Brasil
Institución:Instituto de Tecnologia de Alimentos (ITAL)
Repositorio:Repositório do Instituto de Tecnologia de Alimentos
Idioma:inglés
OAI Identifier:oai:http://repositorio.ital.sp.gov.br:123456789/716
Acceso en línea:http://repositorio.ital.sp.gov.br/jspui/handle/123456789/716
Access Level:acceso abierto
Palabra clave:Dairy foods
Emerging technologies
Ohmic heating
Bioactive compounds
Microbial shelf life
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oai_identifier_str oai:http://repositorio.ital.sp.gov.br:123456789/716
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spelling Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activityDairy foodsEmerging technologiesOhmic heatingBioactive compoundsMicrobial shelf lifeThe processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters, and microbiological, rheological, and biological aspects, compared with the sample submitted to conventional pasteurization (PAST, 72 ◦C/15 s). All samples showed higher than 12 g/ 100 mL of protein, consisting of high-protein content products. In addition, Ohmic Heating (OH) generated lower energy expenditure and more significant microbial inactivation of lactic acid bacteria, molds and yeasts, total mesophiles, and psychotropics. Furthermore, OH at lower electric field strengths, mainly OH8, improved antidiabetic, anti-oxidant, and anti-hypertensive activities and rheological properties, and resulted in lower hydroxymethylfurfural contents, and higher whey protein nitrogen index. The results suggest that OH is a technology that can be used in flavored milk with high-protein content, being recommended an electric field strength of 6.96 V/cm. However, more studies are necessary to evaluate the effect of OH on high-protein dairy products, mainly by studying other OH processing parameters.Food Research InternationalSilva, Ramon Ramos, Gustavo L.P. Cabral, Louise A. Pimentel, Tatiana C. Campelo, Pedro H. Zacarchenco, Patrícia Blumer Freitas, Mônica Q. Esmerino, Erick.A. Silva, Márcia C. Cruz, Adriano G.2023-04-14T16:49:03Z2023-04-14T16:49:03Z2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Research International , v.161, 2022. Disponível em:http://repositorio.ital.sp.gov.br/jspui/handle/123456789/716©2022 Elsevier Ltd. All rights reserved.info:eu-repo/semantics/openAccessengreponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALRocha, Ramon S.; et al.2025-10-24T17:24:11Zoai:http://repositorio.ital.sp.gov.br:123456789/716Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2025-10-24T17:24:11Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
title Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
spellingShingle Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
Rocha, Ramon S.; et al.
Dairy foods
Emerging technologies
Ohmic heating
Bioactive compounds
Microbial shelf life
title_short Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
title_full Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
title_fullStr Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
title_full_unstemmed Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
title_sort Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
dc.creator.none.fl_str_mv Rocha, Ramon S.; et al.
author Rocha, Ramon S.; et al.
author_facet Rocha, Ramon S.; et al.
author_role author
dc.contributor.none.fl_str_mv Silva, Ramon Ramos, Gustavo L.P. Cabral, Louise A. Pimentel, Tatiana C. Campelo, Pedro H. Zacarchenco, Patrícia Blumer Freitas, Mônica Q. Esmerino, Erick.A. Silva, Márcia C. Cruz, Adriano G.
dc.subject.por.fl_str_mv Dairy foods
Emerging technologies
Ohmic heating
Bioactive compounds
Microbial shelf life
topic Dairy foods
Emerging technologies
Ohmic heating
Bioactive compounds
Microbial shelf life
description The processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters, and microbiological, rheological, and biological aspects, compared with the sample submitted to conventional pasteurization (PAST, 72 ◦C/15 s). All samples showed higher than 12 g/ 100 mL of protein, consisting of high-protein content products. In addition, Ohmic Heating (OH) generated lower energy expenditure and more significant microbial inactivation of lactic acid bacteria, molds and yeasts, total mesophiles, and psychotropics. Furthermore, OH at lower electric field strengths, mainly OH8, improved antidiabetic, anti-oxidant, and anti-hypertensive activities and rheological properties, and resulted in lower hydroxymethylfurfural contents, and higher whey protein nitrogen index. The results suggest that OH is a technology that can be used in flavored milk with high-protein content, being recommended an electric field strength of 6.96 V/cm. However, more studies are necessary to evaluate the effect of OH on high-protein dairy products, mainly by studying other OH processing parameters.
publishDate 2022
dc.date.none.fl_str_mv 2022
2023-04-14T16:49:03Z
2023-04-14T16:49:03Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Research International , v.161, 2022. Disponível em:
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/716
identifier_str_mv Food Research International , v.161, 2022. Disponível em:
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/716
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv ©2022 Elsevier Ltd. All rights reserved.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv ©2022 Elsevier Ltd. All rights reserved.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Food Research International
publisher.none.fl_str_mv Food Research International
dc.source.none.fl_str_mv reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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score 15.301629

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