High Temperature Short Time Research Articles

High-Temperature Short-Time and Ultra-High-Temperature Processing of Juices, Nectars and Beverages: Influences on Enzyme, Microbial Inactivation and Retention of Bioactive Compounds

HTST (high-temperature short-time) pasteurization and UHT (ultra-high-temperature) sterilization are techniques commonly used in the dairy industry. Although the use of these methods in fruit and vegetable processing is also well known, the multitude of diverse food matrices determines the need to test and adjust process parameters in order to obtain the best quality of the final product. HTST and UHT are methods that provide effective inactivation of microorganisms and enzymes. Despite the fact that UHT and HTST are thermal processes that cause degradation of bioactive ingredients or color change, in many cases, these two methods are superior to traditional pasteurization, which uses significantly longer exposures to high temperatures. Therefore, this article aims to review the effect of HTST and UHT processing on the quality of juices, nectars and beverages, taking into consideration the quality characteristics, like the presence of microorganisms, pH, titratable acidity, total soluble solids, turbidity, color parameters, contents of bioactive components, antioxidant activity, enzymatic activity and volatile compounds. The impacts of HTST and UHT methods on various food products are discussed, including the food matrix, preservation parameters and the mechanism of interaction. The ability to modify the processing parameters can allow for the selection of adequate preservation parameters for individual products and better results than other unconventional methods, such as HPP (high-pressure processing) or PEF (pulsed electric field). Based on the cited literature, it can be concluded that pH, titratable acidity and TSS most often experience slight changes. As for the other parameters considered, it is extremely important to choose the right temperature and duration for a specific food matrix.

Effect of pilot-scale high-temperature short-time processing on the retention of key micronutrients in a fortified almond-based beverage: implications for fortification of plant-based milk alternatives.

The effect of thermal processing treatments on key micronutrients in fortified almond-based beverages has not been well characterized. An almond-based beverage was produced in a pilot plant, fortified with vitamin A palmitate, vitamin D2, riboflavin (vitamin B2), calcium carbonate, and zinc gluconate, and was processed using various high-temperature short-time (HTST) pasteurization treatments. Naturally present micronutrients in the base ingredients included several B vitamins (vitamin B1 [thiamin], total vitamin B3 [sum of nicotinamide and nicotinic acid], and total vitamin B6 [sum of pyridoxal, pyridoxamine, and pyridoxine]) and minerals (magnesium, phosphorus, and potassium). The prepared almond-based beverage was homogenized and thermally processed using HTST pasteurization with a temperature range from ~94 to 116°C for a constant time of 30 s. The samples were analyzed for vitamin A palmitate, vitamin D2, target B vitamins (thiamin, riboflavin, total vitamin B3, and total vitamin B6), and minerals (magnesium, phosphorus, potassium, calcium, and zinc). The results showed that amounts of vitamin A, vitamin D2, riboflavin, and total vitamin B6 did not significantly (p > 0.05) change after the HTST treatments, whereas thiamin significantly (p < 0.05) decreased by 17.9% after HTST treatment at 116°C. Interestingly, total vitamin B3 content significantly (p < 0.05) increased by 35.2% after HTST treatment at 116°C. There was no effect of processing on the minerals that were monitored. The results from this study indicate that the majority of key micronutrients assessed in this study are stable during HTST processing of an almond-based beverage and that fortification of plant-based milk alternatives may be a viable process to enhance the micronutrient content consumers receive from these products.

Effects of high temperature short time (HTST) pasteurization on milk and whey during commercial whey protein concentrate production

Two pasteurization steps are often used in the preparation of whey protein concentrate (WPC) before evaporation into a dry product. The Pasteurized Milk Ordinance (PMO) in the United States requires that raw bovine milk be pasteurized using a process that meets minimum heat treatment requirements to achieve reductions in pertinent microorganisms. In addition, WPC produced from USDA-approved plants must comply with CFR Subpart B §58.809, which dictates that all fluid whey used in the manufacture of dry whey products shall be pasteurized before being condensed. These heat treatments are effective at inactivating the most thermally resistant bacterium, such as Coxiella burnetii; however, they can also alter milk proteins-inducing denaturation, aggregation and reduced bioactivity. Though the impact of thermal treatments on whey proteins has been examined, the specific influence of 2 high-temperature-short-time (HTST) pasteurization steps on the retention of proteins in WPC remains unknown. This study aimed to investigate the effect of commercial-scale HTST pasteurization of both raw milk and the resulting sweet whey on the products' overall protein profile. Three distinct batches of raw milk (RM) and corresponding pasteurized milk (PM), the resulting whey (RW) and pasteurized whey (PW) produced at commercial scale were analyzed. Assessments of denaturation were conducted through solubility testing at pH 4.6 and hydrophobicity evaluation via anilinonaphthalene-1-sulfonic acid assay (ANS). Additionally, enzyme-linked immunosorbent assay (ELISA), PAGE (PAGE) and liquid chromatography tandem mass spectroscopy (LC-MS/MS) were employed to compare the retention of key bioactive proteins before and after each HTST pasteurization step. The percentage of soluble whey protein decreased from RM to PM and from RW to PW, but no significant differences were observed via hydrophobicity assay. ELISA revealed a significant reduction in key bioactive proteins, such as lactoferrin, immunoglobulin A and immunoglobulin M, but not immunoglobulin G, after HTST pasteurization of RM and RW. PAGE and LC-MS/MS revealed a significant decrease in the retention of lactoferrin and key milk fat globular membrane proteins, such as xanthine dehydrogenase oxidase/xanthine oxidase, lactadherin and fatty acid binding protein. Additionally, xanthine oxidase activity was significantly reduced after HTST pasteurization of milk and whey. This research helps to identify the limitations of the current processing techniques used in the dairy industry and could lead to innovation in improving the retention of bioactive proteins.

Inactivation of Highly Pathogenic Avian Influenza Virus with High-temperature Short Time Continuous Flow Pasteurization and Virus Detection in Bulk Milk Tanks

Infections of dairy cattle with clade 2.3.4.4b H5N1 highly pathogenic avian influenza virus (HPAIV) were reported in March 2024 in the U.S. and viable virus was detected at high levels in raw milk from infected cows. This study aimed to determine the potential quantities of infectious HPAIV in raw milk in affected states where herds were confirmed positive by USDA for HPAIV (and therefore were not representative of the entire population), and to confirm that the commonly used continuous flow pasteurization using the FDA approved 72 °C (161°F) for 15 s conditions for high−temperature short time (HTST) processing, will inactivate the virus. Double-blinded raw milk samples from bulk storage tanks from farms (n = 275) were collected in four affected states. Samples were screened for influenza A using quantitative real-time RT-PCR (qrRT-PCR) of which 158 (57.5%) were positive and were subsequently quantified in embryonating chicken eggs. Thirty-nine qrRT-PCR positive samples (24.8%) were positive for infectious virus with a median titer of 3.5 log10 50% egg infectious doses (EID50) per mL. To closely simulate commercial milk pasteurization processing systems, a pilot-scale continuous flow pasteurizer was used to evaluate HPAIV inactivation in artificially contaminated raw milk using the most common legal conditions in the US: 72 °C (161°F) for 15 s. Among all replicates at two flow rates (n = 5 at 0.5 L/min; n = 4 at 1 L/min), no viable virus was detected. A mean reduction of ≥5.8 ± 0.2 log10 EID50/mL occurred during the heating phase where the milk is brought to 72.5 °C before the holding tube. Estimates from heat-transfer analysis support that standard U.S. continuous flow HTST pasteurization parameters will inactivate >12 log10 EID50/mL of HPAIV, which is ∼9 log10 EID50/mL greater than the median quantity of infectious virus detected in raw milk from bulk storage tank samples. These findings demonstrate that the US milk supply is safe when pasteurized.

Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions

This study examined the efficacy of continuous flow high-pressure homogenization (CFHPH) under varying pressures, inlet temperatures, and flow rates, in preserving the nutritional quality and stability of watermelon juice during simulated market conditions and compared it with traditional high-temperature short-time (HTST) processing. The retention of ascorbic acid, carotenoids, and amino acids was analyzed using liquid chromatography, while PPO (polyphenol oxidase) and POD (peroxidase) enzyme activity was assessed using a UV–vis spectrophotometer.We observed a significant decrease (p ≤ 0.05) in ascorbic acid levels after 15 days of storage. For carotenoids, the impact was influenced by the interaction of pressure, flow rate, and inlet temperature within CFHPH, with no clear trend emerging regarding their preservation over 45 days of storage at 4 °C. However, overall retention of carotenoids surpassed that of HTST samples. Both methods enhanced free amino acid contents significantly and decreased PPO and POD activity, with HTST being slightly more effective. Ornithine and histidine concentrations significantly increased, with up to a fourfold rise in samples treated with 300 MPa pressure and up to a tenfold rise for HTST at 95 °C after 45 days of storage. This study suggests optimizing the CFHPH process to enhance the shelf-life and nutritional value of watermelon juice, offering consumers a healthier and longer-lasting choice. Industrial relevanceOur findings highlight CFHPH's higher retention of bioactive compounds, reduction in degradative enzyme activity, and enhancement of the amino acid profile, making it a compelling choice for the fruit juice processing industry. Despite the energy-intensive nature of CFHPH, its ability to preserve vital bioactive compounds like carotenoids and ascorbic acid addresses the growing consumer demand for nutritious and stable juice options. The benefits of CFHPH in maintaining juice quality and nutritional value may outweigh the associated energy costs, making it a promising technology for fruit juice processing.

Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators

This study aims to develop a novel and rapid method which uses enzymatic spectrophotometric assay and high-performance liquid chromatography (HPLC) for differentiating adulterated milk from pure fresh milk. Furthermore, this study will use the lactulose and Maillard-derived compounds as indicators to distinguish reconstituted milk from fresh milk. In bottle-sterilized milk, lactulose concentration decreased with the increasing addition of reconstituted skim milk. In addition, the content of lactulose in raw, low-temperature long-time (LTLT), and high-temperature short-time (HTST) skim milk samples increased with the proportion of reconstituted milk. Furosine, which had a retention time (RT) of 4.686 min in standard solution, had the RTs of 4.908, 4.926, 4.940, and 4.973 min in raw, LTLT, HTST, and bottle-sterilized milk samples, respectively. The RT peak increased along with the content of reconstituted milk in raw, LTLT, and HTST milk samples but decreased in bottle-sterilized milk. In conclusion, this work represents an important step toward detecting adulterated milk and tightening food safety regulations.

Characterization of Egg White Lysozyme from Local Duck Mojosari and Alabio

Lysozyme, a natural antibacterial, has potential use in several applications. Generally, it is obtained from chicken egg whites. However, the idea of using local duck eggs as a source of lysozyme is not wellknown. This study aimed to isolate and purify the egg white of Mojosari and Alabio ducks to characterize lysozyme. Additionally, the study analyzed the effect of temperature treatment on lysozyme enzymatic activity. Three different temperature treatments were used: Low Temperature Long Time (63 ℃, 30’), High Temperature Short Time (72 ℃, 15”), and sterilization (121 ℃, 15’). The Amberlite resin cation exchange chromatography method was successfully used to isolate and purify Mojosari and Alabio duck egg whites, achieving purity levels of 94.92-96.09%. The presence of lysozyme was confirmed by the existence of bands that were primarily composed of lysozyme. The results showed that each aspect of the characteristics of lysozyme and enzymatic activity were significantly affected (p&lt;0.05) by the type of egg white. Enzymatic activity indicated that Alabio duck lysozyme was thermosensitive and could only survive at LTLT temperature, while Mojosari duck lysozyme could survive at LTLT and HTST pasteurization temperatures. However, both lysozymes did not survive the sterilization temperature.

Effect of thermosonication on the bioactive peptide profile, volatile compounds, and fatty acid profile of Minas Frescal cheese

This study investigated the effect of thermosonication (TS) of milk on the bioactive peptide profile, fatty acid composition, and volatile compounds of Minas Frescal cheese. Five cheese formulations were prepared: raw milk (Control), pasteurized milk (High-Temperature Short-Time or HTST) (72–75 °C/15 s), and milk treated by TS at nominal powers of 160 W (TS160), 400 W (TS400), and 640 W (TS640). The fatty acid profile and health indices did not change significantly after HTST or TS. TS, mainly TS400 treatment, increased the number of bioactive peptides with antihypertensive, antioxidant, immunomodulatory, and antimicrobial activities and promoted the formation of unique volatile organic compounds, mainly from the ester and fatty acid groups. In conclusion, TS can be considered by the dairy industry as an interesting alternative for manufacturing Minas Frescal cheese, resulting in products with greater functional potential and unique volatile compounds and keeping the fatty acid profile unchanged.

Effect of high temperature short time infrared roasting of peanuts

Effect of high temperature short time infrared roasting of peanuts

Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice.

The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor.

Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage.

Blueberries (Vaccinium section Cyanococcus) have a wealth of bioactive compounds, including anthocyanins and other antioxidants, that offer significant health benefits. Preserving these compounds and maintaining the sensory and nutritional qualities of blueberry products such as juice during cold market storage is critical to meet consumer expectations for nutritious, safe, and minimally processed food. In this study, we compared the effects of two preservation processing techniques, high-temperature short-time (HTST) and continuous flow high-pressure homogenization (CFHPH), on blueberry juice quality during storage at 4 °C. Our findings revealed that inlet temperature (Tin) of CFHPH processing at 4 °C favored anthocyanin retention, whereas Tin at 22 °C favored ascorbic acid retention. After 45 days of storage, CFHPH (300 MPa, 1.5 L/min, 4 °C) juice retained up to 54% more anthocyanins compared to control at 0 day. In contrast, HTST treatment (95 °C, 15 s) initially increased anthocyanin concentrations but led to their subsequent degradation over time, while also significantly degrading ascorbic acid. Furthermore, CFHPH (300 MPa, 4 °C) juice had significantly lower polyphenol oxidase activity (>80% less than control), contributing to the overall quality of the juice. This innovative processing technique has the potential to improve commercial blueberry juice, and help meet the rising demand for healthy and appealing food choices.

Enhancing the corrosion resistance of high Mo S31254 super austenitic stainless steel using grain boundary engineering

Super austenitic stainless steel (SASSs) with a high Mo content exhibit excellent resistance to intergranular corrosion (IGC), Its mechanical properties mainly depend on solid solution strengthening. Meanwhile, grain boundary engineering (GBE) can simultaneously improve the corrosion resistance and mechanical properties of Mo-rich austenitic stainless steel using the resistance to IGC of Mo. However, recrystallization annealing is extremely difficult due to the sensitive precipitation of Cr-rich and Mo-rich precipitations in SASSs. Therefore, this study explores the effect of large deformation, high temperature, and short-time annealing on the corrosion resistance of SASSs. The results show that a recrystallized organization with an average grain size of 13.3 μm was prepared by 50% cold rolling deformation and 2 min high-temperature short-time annealing at 1150 °C. The highest percentage of Σ3 GBs is about 34%, the percentage of other low-energy GBs is relatively low (only about 6%), and the rest are random high-angle grain boundaries (RHAGBs), which account for about 60%. It can be seen the corrosion resistance of random GBs after GBE treatment is superior to that of solution treatment. Meanwhile, medium-temperature aging improved the resistance to IGC of SASSs, especially after aging at 450 ℃, a small amount of Mo is enriched along the GBs, which promotes the formation of Cr2O3 and Mo-rich oxides in the passivation film and improves the corrosion resistance. The above results provide guidance for improving the corrosion resistance of Mo-rich austenitic stainless steels.

Effects of High Temperature Short Time and High Hydrostatic Pressure Treatment on the Microbial and Physicochemical Characteristics of Red Beet Juice

Effects of High Temperature Short Time and High Hydrostatic Pressure Treatment on the Microbial and Physicochemical Characteristics of Red Beet Juice

Characterizing Spoilage of Coconut-based Creamers: A Multifaceted Approach to Identify Problematic Bacteria and Their Potential Sources in a New Product Category

Beverage innovation is a growing trend with a reliance on comanufacturing relationships to launch products quickly. A recent comanufacturing relationship is the utilization of dairy processing facilities to process plant-based beverages using high-temperature short-time (HTST) pasteurization. While the shelflife of HTST bovine milk is well established at 21 days, retailers are expecting new refrigerated beverages to achieve a 60-day shelflife. Little is known about the microbial stability of these new beverages, particularly those with complex formulations. Our objective was to identify bacterial taxa leading to the spoilage of four coconut-based creamers and their potential sources (raw ingredients or packaging). We used a multifaceted approach including plate counting and 16S rRNA metabarcoding to monitor microbial growth in products throughout shelflife (60 d, 4 °C), and cold enrichment (7 °C, 11 d) of ingredients and packaging. Nearly all product units (25/26) had elevated microbial loads (>4.3 log CFU/mL) prior to the 60-d target, with early spoilage detected at 21 d. Key spoilage taxa included Pseudomonas, Streptococcus, Aerococcus, Paenibacillus, Sphingomonas, and Oceanobacillus. Pseudomonas were responsible for “early” product spoilage (21–32 d), whereas Oceanobacillus were important in products with very “late” spoilage (60–62 d). All key spoilage taxa were identified in cold enrichments of multiple units of waxboard cartons. Paenibacillus was the dominant bacterium in 47% (10/21) of product units. In addition to carton samples, Paenibacillus was also identified in one raw ingredient (mushroom extract). Metabarcoding identified Listeria sensu stricto as a dominant taxon in three individual product units from three distinct production lots. Listeria was also found in 31% (5/16) of cold enrichments of individual cartons. Taxa responsible for spoilage of plant-based beverages were identified as well as demonstrating packaging as an important contamination source.

Comparative study on microbiological, physicochemical and nutritional properties of whole cow milk by thermal and non-thermal processing technologies

The majority of the bioactive components in milk exhibit sensitivity to heat treatments. This research is the first systematically compare the effects of thermal (low-temperature long time pasteurization, LTLT; high-temperature short time pasteurization, HTST; ultra-high temperature, UHT; microwave-assisted heating; retort sterilization) and non-thermal (ultraviolet-C, UV-C; high hydrostatic pressure processing, HPP; filtered sterilization; high-intensity ultrasound, HIUS) treatments on the physicochemical properties and immune-active serum proteins of whole milk aliquots under the equivalent microbicidal efficacy. LTLT and HTST had little impact on whole milk. HPP at 400 MPa for 5 min was an optimal alternative to pasteurized milk in terms of equivalent microbicidal efficacy, higher nutrient retention (∼6% and 16.2% loss for IgG and lactoferrin) and fewer oxidation products (0.69 nmol/mg protein carbonyls). The serum protein denaturation of 600 MPa HPP-treated milk (79.4% and 31.36% loss for IgG and lactoferrin) was significantly higher than in pasteurized milk, but still lower than in UHT milk (97.16% and 70.85% loss for IgG and lactoferrin). Since photo-oxidation induced by high-dose irradiation was detrimental to the organoleptic properties, relying on UV-C as stand-alone replacement to pasteurization is not advisable. Combined with existing pasteurization methods, UV-C can achieve superior microbial inactivation at mild sterilization temperatures. HIUS, a promising novel tool, should be further optimized regarding the relevant standards to enable it to be used in industrial-scale processing and reproducibility. Compared with traditional thermal treatments, non-thermal strategies offer a significant reduction in the microbial load of raw milk while better preserving bioactive proteins, However, optimizing processing parameters remains essential to strike a balance between microbial inactivation and retention of active substances.

Klasifikasi kualitas mutu susu pasteurisasi menggunakan metode klasifikasi k-Nearest Neighbor

Milk is a product that is often consumed because it has many good benefits for the body. One of the benefits of milk is that it contains calcium, which is useful for the growth of bones and teeth. However, many consumers still choose dairy products based only on their appearance, even though milk quality is not based on its appearance but is found during milk processing. Pasteurization is the process of heating whole milk at a specific temperature and for a certain period to increase the milk's shelf life and maintain the milk's quality. Two types of pasteurization processes are Long Temperature Long Time and High Temperature Short Time. k-Nearest Neighbor or k-NN is a data mining method used to classify objects from the data, using distance calculations or Euclidean Distance to look for similarities between neighbors. So, based on this problem, milk quality classification is carried out. The research was carried out by classifying milk quality using the K-NN method. The public data used to classify is 1,059 pasteurized milk data, with seven regular or ordinary attributes and one special or class attribute. The K values ​​that will be used in this research are k=3, k=5, and k=7. From the analysis of calculation results using the k-NN method, the accuracy values ​​obtained are k=3 is 97%, k=5 is 89%, and k=7 is 87%.

Breast milk preservation: thermal and non-thermal processes and their effect on microorganism inactivation and the content of bioactive and nutritional compounds.

Human Breast Milk (HBM) is widely acknowledged as the best nutritional source for neonates. Data indicates that, in 2019, 83.2% of infants in the United States received breast milk at birth, slightly reducing to 78.6% at 1 month. Despite these encouraging early figures, exclusive breastfeeding rates sharply declined, dropping to 24.9% by 6 months. This decline is particularly pronounced when direct breastfeeding is challenging, such as in Neonatal Intensive Care Units (NICU) and for working mothers. Given this, it is vital to explore alternative breast milk preservation methods. Technologies like Holder Pasteurization (HoP), High-Temperature Short-Time Pasteurization (HTST), High-Pressure Processing (HPP), UV radiation (UV), and Electric Pulses (PEF) have been introduced to conserve HBM. This review aims to enhance the understanding of preservation techniques for HBM, supporting the practice of extended exclusive breastfeeding. It explicitly addresses microbial concerns, focusing on critical pathogens like Staphylococcus aureus, Enterococcus, Escherichia coli, Listeria monocytogenes, and Cytomegalovirus, and explores how various preservation methods can mitigate these risks. Additionally, the review highlights the importance of retaining the functional elements of HBM, particularly its immunological components such as antibodies and enzymes like lysozyme and Bile Salt Stimulated Lipase (BSSL). The goal is to provide a comprehensive overview of the current state of HBM treatment, critically assess existing practices, identify areas needing improvement, and advocate for extended exclusive breastfeeding due to its vital role in ensuring optimal nutrition and overall health in infants.

High hydrostatic pressure combined with high-temperature short time pasteurization improves the quality characteristics and extends the shelf life of donkey milk

The processing method, which affects the quality and shelf life of dairy products, depends on the processing stability of raw milk. The effects of high-temperature short time pasteurization (HTST) at 75 °C/15 s and HTST plus high hydrostatic pressure (HHP) at 200, 300 and 400 MPa on the physical stability, soluble calcium and phosphorus concentrations, protein conformation and contents, and storage properties including microbiological characteristics, pH and sedimentation rate of donkey milk were investigated. HTST increased the particle size and lowered soluble calcium and phosphorus concentrations of donkey milk (P < 0.05). HTST plus HPP treatment at 200–400 MPa further increased the particle size and random coil, but decreased β-sheet and β-turn contents with the increasing pressure (P < 0.05). However, HTST plus HPP treatment at 400 MPa reduced the stability of the donkey milk. Moreover, HTST plus HPP treatment at 200–300 MPa preserved lysozyme, α-lactalbumin and β-lactoglobulin (P < 0.05). During the storage period, HTST plus HPP treatment at 300 MPa extended the shelf life by 85.71%, exhibiting stable pH and precipitation rate. It reduced the TMC, coliform and Staphylococcus aureus (P < 0.05). Therefore, our findings suggested HTST at 75 °C for 15 s plus HPP treatment at 300 MPa stabilizes the storage properties of donkey milk while maintaining quality characteristics.

Evaluation of the potential of matoa (Pometia pinnata) leaf extract as an antioxidant activity in pasteurized milk

The research objective was to study the influence of the addition of matoa (Pometia pinnata) leaf extract (MLE) and various pasteurization methods (PM) on the antioxidant activity (AA) and physicochemical characteristics of pasteurized milk (PMi). The MLE was added at the level of 0%, 0.05%, 0.10%, 0.15%, and 0.20% into milk and pasteurized to low temperature for long-time pasteurization (LTLT) (63°C for 30 min) or a high-temperature short time (HTST) (72°C for 15 s). The HTST method increased AA and reduced the viscosity of pasteurized milk. On the other hand, the LTLT PMi showed lower thiobarbituric acid (TBA) values, improving whiteness, specific flavor, and taste among panelists. Each level of MLE affected AA, TBA values, and viscosity during pasteruization of milk under different conditions. Nevertheless, the relationship between MLE and PM did not milk. PMi exhibited an AA range from 14.05% to 57.79%, with an average AA of 34.36% for the LTLT method and 43.13 for the HTST method. In the LTLT method, the average TBA value for PMi was 0.08 mg MDA/kg, compared to 0.15 mg MDA/kg for the HTST method. Similarly, the average fat content in PMi was slightly higher for the LTLT method (0.98 %) than for the HTST (0.95%). PMi supplemented with MLE in both pasteurization methods exhibited viscosity levels ranging from 5 to 15 mPa.s. The preference test revealed that panelists generally favored the color white of the milk. Approximately 56% of panelists stated that the aroma and taste of the milk remained strong even with the addition of the MLE, with the most preferred sensory combination being the addition of 0.2% MLE with the HTST method of matoa leaf extract to pasteurized milk can be an innovation in the dairy industry to obtain healthful, functional pasteurized milk.

Investigation of vanillin-loaded O/W, W/O, and W/O/W emulsion systems as a proof of concept for sugar reduction strategy: Preparation, characterization, and evaluation

Achieving food sugar reduction based on odor-taste cross-modal interaction requires careful design of food emulsion systems, which are a promising delivery mechanism with controlled flavor release. Hence, we designed the single (O/W, W/O) and W/O/W double emulsions, which distributed the flavor component (vanillin) and sugar substitute (d-allulose) in the oil and aqueous phase, respectively. In this work. we acquired the optimal formulations for three emulsions and characterized the physical properties of each emulsion. Furthermore, we investigated the stability of three emulsions under various environmental stresses and found that high-temperature short-time (HTST) sterilization had no effect on the quality of the three emulsions, but autoclaving, heat treatment, and freeze-thawing all caused structural integrity damage to the emulsions. Additionally, the storage results indicated that 4 °C might be the optimal temperature for all emulsions. According to these results, W/O emulsions possess the best overall stability, which has great potential for applications to meet the current sugar reduction strategy.