Low-Intensity Pulsed Electric Fields Pre-Treatment on Yogurt Starter Culture: Effects on Fermentation Time and Quality Attributes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A98445" target="_blank" >RIV/60460709:41210/24:98445 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.webofscience.com/wos/woscc/full-record/WOS:001248826200001" target="_blank" >https://www.webofscience.com/wos/woscc/full-record/WOS:001248826200001</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.ifset.2024.103708" target="_blank" >10.1016/j.ifset.2024.103708</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Low-Intensity Pulsed Electric Fields Pre-Treatment on Yogurt Starter Culture: Effects on Fermentation Time and Quality Attributes

Popis výsledku v původním jazyce

Low-intensity pulsed electric fields (PEF) were applied to a starter culture mix (Streptococcus thermophilus, Lactobacillus bulgaricus, and partially skimmed milk) before the fermentation stage of natural yogurt. The impact of PEF processing conditions on yogurt fermentation time and quality characteristics was evaluated. PEF parameters were set based on a factorial experimental design; independent variables: electric field strength, pulsefrequency, and pulse-width, were explored, having fermentation time as a response. Most PEF treatments reduced fermentation time by 0.31–0.52 h compared to conventional yogurt processing (CY) (4.70 ± 0.23 h). The shortest time (4.18 ± 0.04 h) resulted from PEF pre-treatment with 8-µs monopolar pulses at 1 kV/cm and 150 Hz during 400 µs. The physicochemical and sensory characteristics of PEF-treated yogurt were similar to those of the CY immediately after processing and during refrigeration storage. Low-intensity PEF could be a promising alternative pre-treatment of yogurt production, reducing fermentation time while maintaining quality attributes of natural yogurt. Industrial relevance: Conventional yogurt processing lasts around 4.5–6 h, representing high energy consumption and production costs. The application of pulsed electric fields (PEF) processing to the starter culture before yogurt fermentation represents a potential alternative to diminish production time by stimulating lactic acid bacteria and accelerating fermentation stage. This study demonstrated that low-intensity PEF (1–3 kV/ cm) reduced fermentation time by 0.31–0.52 h without compromising yogurt's quality properties, including physicochemical characteristics and sensory attributes. Obtained results suggest that this technology allows more efficient and sustainable yogurt production methods, positively impacting industry and consumers.

Název v anglickém jazyce

Low-Intensity Pulsed Electric Fields Pre-Treatment on Yogurt Starter Culture: Effects on Fermentation Time and Quality Attributes

Popis výsledku anglicky

Low-intensity pulsed electric fields (PEF) were applied to a starter culture mix (Streptococcus thermophilus, Lactobacillus bulgaricus, and partially skimmed milk) before the fermentation stage of natural yogurt. The impact of PEF processing conditions on yogurt fermentation time and quality characteristics was evaluated. PEF parameters were set based on a factorial experimental design; independent variables: electric field strength, pulsefrequency, and pulse-width, were explored, having fermentation time as a response. Most PEF treatments reduced fermentation time by 0.31–0.52 h compared to conventional yogurt processing (CY) (4.70 ± 0.23 h). The shortest time (4.18 ± 0.04 h) resulted from PEF pre-treatment with 8-µs monopolar pulses at 1 kV/cm and 150 Hz during 400 µs. The physicochemical and sensory characteristics of PEF-treated yogurt were similar to those of the CY immediately after processing and during refrigeration storage. Low-intensity PEF could be a promising alternative pre-treatment of yogurt production, reducing fermentation time while maintaining quality attributes of natural yogurt. Industrial relevance: Conventional yogurt processing lasts around 4.5–6 h, representing high energy consumption and production costs. The application of pulsed electric fields (PEF) processing to the starter culture before yogurt fermentation represents a potential alternative to diminish production time by stimulating lactic acid bacteria and accelerating fermentation stage. This study demonstrated that low-intensity PEF (1–3 kV/ cm) reduced fermentation time by 0.31–0.52 h without compromising yogurt's quality properties, including physicochemical characteristics and sensory attributes. Obtained results suggest that this technology allows more efficient and sustainable yogurt production methods, positively impacting industry and consumers.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Innovative Food Science & Emerging Technologies

ISSN

1466-8564

e-ISSN

1878-5522

Svazek periodika

95

Číslo periodika v rámci svazku

Neuvedeno

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

—

Kód UT WoS článku

001248826200001

EID výsledku v databázi Scopus

2-s2.0-85194419582