Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates

The combined effect of high pressure (HP) processing and the addition of nisin on the microbial quality of liquid micellar casein concentrates (LMCCs) at two different concentrations (7 and 10%) were investigated. Two pressure levels were applied (300 and 450 MPa over 5 min) with three different nis...

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Autores: García Amezketa, Arantza, Iturmendi Vizcay, Nerea, Maté Caballero, Juan Ignacio, Fernández García, Teresa
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad Pública de Navarra
Repositorio:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
OAI Identifier:oai:academica-e.unavarra.es:2454/43142
Acceso en línea:https://hdl.handle.net/2454/43142
Access Level:acceso abierto
Palabra clave:Liquid micellar casein concentrate
Nisin
Microfiltration
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spelling Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentratesGarcía Amezketa, ArantzaIturmendi Vizcay, NereaMaté Caballero, Juan IgnacioFernández García, TeresaLiquid micellar casein concentrateNisinMicrofiltrationThe combined effect of high pressure (HP) processing and the addition of nisin on the microbial quality of liquid micellar casein concentrates (LMCCs) at two different concentrations (7 and 10%) were investigated. Two pressure levels were applied (300 and 450 MPa over 5 min) with three different nisin levels (0, 250, and 500 IU mL 1). Microbial and physicochemical quality were studied at day 0 and after 7 days at 10 C. Results indicated that low-intensity HP treatment (300 MPa) alone or in combination with nisin was not effective enough to limit microbial growth after storage (10 C, 7 days). However, 450 MPa HP treatment combined with nisin addition showed efficiency in bacterial control, without affecting physicochemical properties (acidity, pH, and colour). It has been proved that nisin has the potential to enhance the bacteriological effectiveness of HP processing and thus extend the self-life of LMCCs without altering their physicochemical properties.This work was supported by the Governement of Navarra (Servicio de Innovación del Departamento de Desarrollo Económico del Gobierno de Navarra) through the project OPTICASEINAPPLY (expedient number 0011-1365-2017-000173).Elsevier ScienceAgronomia, Bioteknologia eta ElikaduraInstitute on Innovation and Sustainable Development in Food Chain - ISFOODAgronomía, Biotecnología y AlimentaciónGobierno de Navarra / Nafarroako Gobernua2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2454/43142reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarrainstname:Universidad Pública de NavarraInglésThis is an open access article under the CC BY-NC-ND licensehttps://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:academica-e.unavarra.es:2454/431422026-06-17T12:41:47Z
dc.title.none.fl_str_mv Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
title Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
spellingShingle Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
García Amezketa, Arantza
Liquid micellar casein concentrate
Nisin
Microfiltration
title_short Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
title_full Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
title_fullStr Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
title_full_unstemmed Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
title_sort Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
dc.creator.none.fl_str_mv García Amezketa, Arantza
Iturmendi Vizcay, Nerea
Maté Caballero, Juan Ignacio
Fernández García, Teresa
author García Amezketa, Arantza
author_facet García Amezketa, Arantza
Iturmendi Vizcay, Nerea
Maté Caballero, Juan Ignacio
Fernández García, Teresa
author_role author
author2 Iturmendi Vizcay, Nerea
Maté Caballero, Juan Ignacio
Fernández García, Teresa
author2_role author
author
author
dc.contributor.none.fl_str_mv Agronomia, Bioteknologia eta Elikadura
Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Agronomía, Biotecnología y Alimentación
Gobierno de Navarra / Nafarroako Gobernua
dc.subject.none.fl_str_mv Liquid micellar casein concentrate
Nisin
Microfiltration
topic Liquid micellar casein concentrate
Nisin
Microfiltration
description The combined effect of high pressure (HP) processing and the addition of nisin on the microbial quality of liquid micellar casein concentrates (LMCCs) at two different concentrations (7 and 10%) were investigated. Two pressure levels were applied (300 and 450 MPa over 5 min) with three different nisin levels (0, 250, and 500 IU mL 1). Microbial and physicochemical quality were studied at day 0 and after 7 days at 10 C. Results indicated that low-intensity HP treatment (300 MPa) alone or in combination with nisin was not effective enough to limit microbial growth after storage (10 C, 7 days). However, 450 MPa HP treatment combined with nisin addition showed efficiency in bacterial control, without affecting physicochemical properties (acidity, pH, and colour). It has been proved that nisin has the potential to enhance the bacteriological effectiveness of HP processing and thus extend the self-life of LMCCs without altering their physicochemical properties.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2454/43142
url https://hdl.handle.net/2454/43142
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv This is an open access article under the CC BY-NC-ND license
https://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv This is an open access article under the CC BY-NC-ND license
https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname:Universidad Pública de Navarra
instname_str Universidad Pública de Navarra
reponame_str Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
collection Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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