Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346632
Type: Artigo
Title: Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage
Author: Monteiro, Sara H. M. C.
Silva, Eric Keven
Alvarenga, Verônica O.
Moraes, Jeremias
Freitas, Mônica Q.
Silva, Márcia C.
Raices, Renata S. L.
Sant'Ana, Anderson S.
Meireles, M. Angela A.
Cruz, Adriano G.
Abstract: This 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
Subject: Derivados do leite
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.ultsonch.2017.11.015
Address: https://www.sciencedirect.com/science/article/pii/S1350417717305266
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

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