Effect of high hydrostatic pressure (hhp) on the quality parameters and shelf life of acidified protein drink

2022-2-11
Tırpancı, İrem Bige
Acidified milk drinks (AMD) has recently gained popularity due to their nutritional aspects. Most of these drinks suffer from sediment formation and wheying off during shelf life and in order to prevent it, hydrocolloids such as pectin is used as stabilizers. It is important to have a stable beverage without sacrificing milk protein content. Moreover, having an alternative pasteurization method such as High Hydrostatic Pressure (HHP) rather than a thermal treatment could also be a better choice to protect nutritional and sensorial properties. Considering all these and fragmentation effect of HHP on milk proteins, it was hypothesized that HHP may enhance the pectin adsorption onto caseins and help obtaining a physically stable beverage. Therefore, the aim of this study was to use HHP as a pasteurization method and observe its effects on the stability of the AMD in comparison with heat treatment. For this manner, HHP was applied at 100, 300 and 500 MPa for 5 minutes at 25 °C and sedimentation ratio, Brixº, soluble protein amount were measured and particle size analysis was done in comparison with heat treated control samples which were pasteurized at 75 °C for 15 minutes. Finally, at a selected condition where the stability was maximum (0.5% pectin), Turbiscan analysis was carried out. It was shown that either by thermal process or HHP, pectin concentration and pH are significant parameters for the stability of AMD. It was seen that a pectin dosage of 0.2% is not enough to stabilize the beverage. At pH 5, system was not stable either. The lowest brix values and protein solubility and the highest sediment ratios and serum separations were observed with 0.2% pectin at pH 5. The average particle size at pH 5 was significantly higher compared to the other samples and size distributions were in broader ranges. Protein aggregation by HHP became more visible at pH 5. However, at pH 4 and 4.5, HHP provided stable results. Therefore, it was seen that when there is sufficient and effective pectin support in the system, HHP could be utilized instead of heat treatment. Turbiscan stability assessment also justified that, at a certain pectin concentration and lower pH values, HHP could provide comparably stable products over heat treatment.

Suggestions

Effect of high hydrostatic pressure and heat treatment on antimicrobial protein stability, shelf-life, and rheological characteristics of donkey milk
Köker, Alperen; Alpas, Hami; Öztürkoğlu-Budak, Şebnem; Department of Food Engineering (2021-11)
Donkey milk has been gaining popularity due to its beneficial properties and similarity to human milk, however, since heat treatment lead to phase seperation and nutritional losses, it is consumed raw, which may cause health risks and limit its shelf life. High hydrostatic pressure (HHP) is a non-thermal food processing technique in which microbial inactivation can be obtained with minimum effects on fresh like properties of food product. This study aimed to investigate the effects of HHP, and heat treatmen...
Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk
Altuner, Ergin Murat; Alpas, Hami; Erdem, Yasar Kemal; Bozoglu, Faruk (Springer Science and Business Media LLC, 2005-10-6)
Interest in high hydrostatic pressure (HHP) applications on milk and dairy products has recently increased as HHP offers a new technology for food preservation to the food industry. Although HHP-induced microbial destruction, rennet or acid coagulation of milk and increase in cheese yield has been reported, the actual effect of HHP application on milk constituents still remains to be unexplained. Therefore, we have analyzed the effect of HHP on physicochemical and biochemical properties such as turbidity, p...
Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk
Gursoy, Oguz; Yilmaz, Yusuf; Gokce, Ozge; Ertan, Kübra (2016-04-01)
The aim of the study was to determine the effect of ultrasound power on some selected quality parameters of yogurt drink produced with thermosonicated milk. Ultrasonication treatments for raw milk samples preheated to 70 degrees C were carried out at different ultrasound powers (100, 125 and 150W): Yogurt drinks were produced with milk samples processed with thermosonication or conventional heating (10 min at 90 degrees C). Thermosonication treatment did not influence proximate composition and color propert...
Effect of high hydrostatic pressure on the functional properties of soy protein isolate
Zengin, Kübra; Alpas, Hami; Department of Food Engineering (2022-2-11)
Soy protein is a low-cost additive with high biological value, unique functional properties, and beneficial effects on health, and it is widely used in the food industry as an important ingredient. When the health and functional properties of soy protein are considered altogether, there are several benefits for consuming and using it in foods. High hydrostatic pressure (HHP) is a non-thermal novel processing technology that has been generally used to destroys vegetative cells, microorganisms and enzymes. Ad...
Activity-loss kinetics of freeze-dried lactic acid starter cultures
Alaeddinoğlu, G.; Güven, Abamuesluem; Özilgen, Mustafa (Elsevier BV, 1989-11)
Lactic acid starter cultures were freeze-dried in whey and nonfat skim milk (NFSM) suspending media with varying amounts of glycerol, adonitol, and sucrose as the additives. Generally additives had different cryoprotective effects in NFSM and whey media. There was also an optimum cryoprotective additive concentration where viability and activity were protected best. The best results were obtained with freeze-dried L. bulgaricus with 0.29 m sucrose, 0.75 m adonitol, or 0.75 m glycerol in whey medium. Similar...
Citation Formats
İ. B. Tırpancı, “Effect of high hydrostatic pressure (hhp) on the quality parameters and shelf life of acidified protein drink,” M.S. - Master of Science, Middle East Technical University, 2022.