Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels

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dc.creatorJonas Toledo Guimarães
dc.creatorEric Keven Silva
dc.creatorVerônica Ortiz Alvarenga
dc.creatorAna Letícia Rodrigues Costa Lelis
dc.creatorRosiane Lopes da Cunha
dc.creatorAnderson de Souza Sant'Ana
dc.creatorMonica Queiroz Freitas
dc.creatorMaria Angela de Almeida Meireles
dc.creatorAdriano Gomes da Cruz
dc.date.accessioned2022-05-16T21:31:00Z
dc.date.accessioned2025-09-08T22:51:15Z
dc.date.available2022-05-16T21:31:00Z
dc.date.issued2018-06
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.identifier.doi10.1016/j.ultsonch.2018.02.012
dc.identifier.issn1350-4177
dc.identifier.urihttps://hdl.handle.net/1843/41727
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofUltrasonics Sonochemistry
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectLeite
dc.subjectSoro de leite
dc.subject.otherInulin
dc.subject.otherFunctional food
dc.subject.otherPolysaccharides
dc.subject.otherSonication
dc.subject.otherHigh-temperature short-time
dc.subject.otherEmerging technology
dc.titlePhysicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels
dc.typeArtigo de periódico
local.citation.epage260
local.citation.spage251
local.citation.volume44
local.description.resumoIn this work, we investigated the effects of the ultrasonic power (0, 200, 400 and 600 W) on non-thermal processing of an inulin-enriched whey beverage. We studied the effects of high-intensity ultrasound (HIUS) on microbial inactivation (aerobic mesophilic heterotrophic bacteria (AMHB), total and thermotolerant coliforms and yeasts and molds), zeta potential, microstructure (optical microscopy, particle size distribution), rheology, kinetic stability and color. The non-thermal processing applying 600 W of ultrasonic power was comparable to high-temperature short-time (HTST) treatment (75 °C for 15 s) concerning the inactivation of AMHB and yeasts and molds (2 vs 2 log and 0.2 vs 0.4 log, respectively), although HIUS has reached a lower output temperature (53 ± 3 °C). The HIUS was better than HTST to improve beverage kinetic stability, avoiding phase separation, which was mainly attributed to the decrease of particles size, denaturation of whey proteins and gelation of polysaccharides (inulin and gellan gum). Thus, non-thermal processing by HIUS seems to be an interesting technology for prebiotic dairy beverages production.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S1350417718301901#!

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