Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage

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dc.creatorSara Hadass Moreira da Costa Monteiro
dc.creatorEric Keven Silva
dc.creatorVerônica Ortiz Alvarenga
dc.creatorJeremias Moraes
dc.creatorMônica Queiroz de Freitas
dc.creatorMárcia Cristina da Silva
dc.creatorRenata Santana Lorenzo Raices
dc.creatorAnderson de Souza Sant'Ana
dc.creatorMaria Angela de Almeida Meireles
dc.creatorAdriano Gomes da Cruz
dc.date.accessioned2022-05-13T21:16:05Z
dc.date.accessioned2025-09-09T00:03:41Z
dc.date.available2022-05-13T21:16:05Z
dc.date.issued2018-04
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.identifier.doi10.1016/j.ultsonch.2017.11.015
dc.identifier.issn1350-4177
dc.identifier.urihttps://hdl.handle.net/1843/41662
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofUltrasonics Sonochemistry
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectLacticínios
dc.subjectAchocolatado
dc.subjectProcessamento de alimentos
dc.subject.otherEmerging technology
dc.subject.otherUltrasonic power
dc.subject.otherFood processing
dc.subject.otherDairy product
dc.titleEffects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage
dc.typeArtigo de periódico
local.citation.epage10
local.citation.spage1
local.citation.volume42
local.description.resumoThis study presents the emerging high-intensity ultrasound (HIUS) processing as a non-thermal alternative to high-temperature short-time pasteurization (HTST). Chocolate milk beverage (CMB) was subjected to different ultrasound energy densities (0.3–3.0 kJ/cm3), as compared to HTST pasteurization (72 °C/15 s) aimed to verify the effect of the HIUS processing on the microbiological and physicochemical characteristics of the beverage. The application of HIUS at an energy density of 3.0 kJ/cm3 was able to reduce 3.56 ± 0.02 logarithmic cycles in the total aerobic counts. In addition, the ultrasound energy density affected the physical properties of the beverage as the size distribution of fat globule and rheological behavior, as well as the chemical properties such as antioxidant activity, ACE inhibitory activity, fatty acid profile, and volatile profile. In general, the different energetic densities used as a non-thermal method of pasteurization of CMB were more effective when compared to the conventional pasteurization by HTST, since they improved the microbiological and physicochemical quality, besides preserving the bioactive compounds and the nutritional quality of the product.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S1350417717305266#!

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