Abstract
In the fight against fermentation-disrupting bacteriophages, UV-C irradiation is promising due to its capability of damaging nucleic acids and preventing organisms to replicate. The purpose of this study is to investigate the effect of this radiation on whey using three different devices (lab-/technical-scale, batch/continuous) and UV-C doses between 0.4 and 100 J mL−1. In vitro toxicity assays (Comet, WST-1, Ames) proved that irradiated whey does not exhibit any genotoxic, cytotoxic, or mutagenic activity and is presumed to be harmless to health. However, the irradiated product had an intense “cowish/stable-like/manure-like” off-flavor, which was identified as para-cresol by GC-MS-O. Riboflavin decay was observed as well as decreases in cystine and aromatic amino acids, whose degradation products are known to be odor-active. With our current data, we are not able to define a suitable process window or to recommend the application of this technology to treat whey.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
