Impact of nonthermal processing on different milk enzymes

被引:71
作者
Ahmad, Talha [1 ]
Butt, Muhammad Zubair [1 ]
Aadil, Rana Muhammad [1 ]
Inam-ur-Raheem, Muhammad [1 ]
Abdullah [2 ]
Bekhit, Alaa El-Din [3 ]
Guimaraes, Jonas T. [4 ]
Balthazar, Celso F. [4 ]
Rocha, Ramom S. [4 ,5 ]
Esmerino, Erick A. [4 ]
Freitas, Monica Q. [4 ]
Silva, Marcia C. [5 ]
Sameen, Aysha [1 ]
Cruz, Adriano G. [5 ]
机构
[1] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38000, Pakistan
[2] Univ Vet & Anim Sci, Dept Food Sci & Human Nutr, Lahore 54000, Pakistan
[3] Univ Otago, Dept Food Sci, Dunedin 9054, New Zealand
[4] Univ Fed Fluminense, Fac Med Vet, BR-24230340 Niteroi, RJ, Brazil
[5] Inst Fed Educ Ciencia & Tecnol Rio de Janeiro IFR, PCTA, Rua Senador Furtado 121, BR-20270021 Rio De Janeiro, Brazil
关键词
Enzyme inactivation; Novel techniques; Ultrasound; Pulsed electric field; High-pressure processing; Irradiation; PULSED ELECTRIC-FIELD; HIGH-PRESSURE TREATMENT; HIGH HYDROSTATIC-PRESSURE; CONTINUOUS-FLOW; WHOLE MILK; ALKALINE-PHOSPHATASE; BIOACTIVE COMPOUNDS; INDIGENOUS ENZYMES; GAMMA-IRRADIATION; PROTEASE ACTIVITY;
D O I
10.1111/1471-0307.12622
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Milk is highly perishable and deteriorates rapidly during storage. Although the thermal processing technologies successfully inactivate many enzymes and microorganisms up to a required level, they can negatively affect the natural flavour of dairy foods and decrease their nutritional value. Alternative nonthermal technologies have been established as an interesting approach to produce safe and healthy dairy products, without compromising their nutritional quality. These techniques have the ability to inactivate milk enzymes without affecting the milk quality. In addition, the combination of two different nonthermal techniques and mild heating has proven to be more effective to provide safety to milk when compared to the treatments alone. This review aims to evaluate the impact of nonthermal technologies, in particular, ultrasound, pulsed electric field, high-pressure processing and ultraviolet irradiation on milk enzymes.
引用
收藏
页码:481 / 495
页数:15
相关论文
共 111 条
  • [61] Effects of high field electric pulses on the activity of selected enzymes
    Ho, SY
    Mittal, GS
    Cross, JD
    [J]. JOURNAL OF FOOD ENGINEERING, 1997, 31 (01) : 69 - 84
  • [62] Effects of ultrasound on microbial growth and enzyme activity
    Huang, Guoping
    Chen, Suwan
    Dai, Chunhua
    Sun, Ling
    Sun, Wenli
    Tang, Yingxiu
    Xiong, Feng
    He, Ronghai
    Ma, Haile
    [J]. ULTRASONICS SONOCHEMISTRY, 2017, 37 : 144 - 149
  • [63] Indumathi A S, 2018, INT J CURRENT MICROB, V7, P3278
  • [64] The Inactivation of Enzymes by Ultrasound-A Review of Potential Mechanisms
    Islam, Md. Nahidul
    Zhang, Min
    Adhikari, Benu
    [J]. FOOD REVIEWS INTERNATIONAL, 2014, 30 (01) : 1 - 21
  • [65] Jaeger H, 2007, GERMAN DAIRY J, P22
  • [66] Johnston D. E, 1995, HIGH PRESSURE PROCES, P99
  • [67] Inactivation of thermoduric aerobic sporeformers in milk by ultrasonication
    Khanal, Som Nath
    Anand, Sanjeev
    Muthukumarappan, Kasiviswanathan
    Huegli, Megan
    [J]. FOOD CONTROL, 2014, 37 : 232 - 239
  • [68] VITAMINS AND ENZYMES IN MILK - EFFECT OF GAMMA-RADIATION ON ACTIVITY
    KUNG, HC
    GADEN, EL
    KING, CG
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (02) : 142 - 144
  • [69] Intrinsic protein electric fields: basic non-covalent interactions and relationship to protein-induced Stark effects
    Laberge, M
    [J]. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEIN STRUCTURE AND MOLECULAR ENZYMOLOGY, 1998, 1386 (02): : 305 - 330
  • [70] EFFECT OF PULSED ELECTRIC FIELD PROCESSING ON FLAVOR AND COLOR OF LIQUID FOODS
    Lasekan, Ola
    Ng, Siew
    Azeez, Shakirah
    Shittu, Rafiat
    Teoh, Li
    Gholivand, Somayeh
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2017, 41 (03)