In a recent study, Jalilzadeh et al. The optimal time span of ultrasound treatment was 10min for all fermented milk samples, which can be applied to increase the number of viable cells of probiotic bacteria and -galactosidase enzyme. 10.1016/j.ultsonch.2017.05.039. This attribute depends on the microstructure of the product and is evaluated by consumers through the senses. [116] and Nbel et al. Engin B., Karagul Yuceer Y. This effect was attributed to the fat globule disruption (see section 2) and the denaturation of the milk proteins (see section 3). Which may also have an important impact on the economics of the production. [85], no significant differences were found between the intensities of offensive eggy and rubbery odor attributes after HIU for 1 to 3min of skim milk, pasteurized commercial skim milk, and cream. Texture, flavor, and aroma contribute largely to the sensory perception and consumer acceptability of yogurt. Ultrasonic processor (UP400S, Hielscher Inc., USA) at 400W and 24 kH equipped with a 22mm diameter horn. The effect of applying ultrasound on the rheological properties in milk and dairy products depends on factors such as the volume of the sample, the heat generated, and the density of the ultrasound [56]. Milk beverages homogenized by ultrasound and containing mint and rosemary showed the highest acceptability. In another study by Patel and Murthy [98] on ultrasonicated reconstituted lactose, spontaneous nucleation and seed growth accelerated growth in length and thickness, resulting in rod-shaped seed crystals. Reconstituted skim milk was ultrasonicated at 20, 400, and 1600kHz, leading to casein micelle disruption, which can influence the functional properties of milk products [79]. Ultrasonic Probe (Vibra-Cell High Intensity VCX 750. Martini et al. Ultrasonic processor (S-4000, Misonix Sonicators, USA); 600W (60, 90 and 120 m amplitude), 20kHz at 20, 40 or 60C; 6, 9 or 12min. Ultrasonic processor (S-4000, Misonix, country not specified), 600W (amplitude 25%, 50%, and 100%), 25kHz, 19mm sonotrode; 0.5, 1, 2 and 4min. The firmness, consistency, and cohesiveness of the cream increased with HIU, but these properties decreased with increasing sonication time of up to 15min. Milks were sonicated during fermentation from pH 5.85.1). Nguyen and Anema [62] applied US (22.5kHz and 50W) for reconstitute whole milk and evaluate their effect on gels formed by acidification with glucono-d-lactone (GDL, 2.2% w/w). With the use of ultrasound, the increase in the viability of bacteria and the breakdown of complex compounds such as sugars and proteins offer the opportunity for the development of new functional and bioactive dairy products [50], [171]. [178] studied the impact of short-time sonication during fermentation on physical properties of set-style and stirred yogurt. Newtonian fluids are characterized by a flow index (n) equal to 1, and most dairy products behave like non-Newtonian fluids with n values less than 1. In Table 1, a trend can be observed when processing time is lower than 10min. HIU may improve organoleptic properties due to higher lipolysis and proteolysis. [101] compared the rheological properties of yogurt obtained using thermosonication (24kHz, 400W, 4572C, 10min) and conventional heating (90C for 10min) in full-fat (11.6% total solids, 3.0% protein, 3.5% fat, 0.8% ash and 0.14% acidity), semi-skim (9.5% total solids, 3.1% protein, 1.5% fat, 0.8% ash and 0.12% acidity), and skim milk (8% total solids, 3.2% protein, 0.1% fat, 0.8% ash and 0.12% acidity). They observed 5 log reductions when the ultrasound treatment was carried out in continuous flow and combined with gentle heat (58C). Ultrasonic processor (UP 400S, Hielscher, Germany), at 24kHz and 400W for 2.5, 5, 10, 15 and 20min with a continuous application at 45C. Peleg M. The instrumental texture profile analysis revisited. The benefits of ultrasound treatment in the fermentative activity of beneficial strains in milk have reduced the required fermentation times to lower the pH. Singh S., Agarwal M., Bhatt A., Goyal A., Moholkar V.S. Variations in carotenoids, fat-soluble micronutrients, and color in cows plasma and milk following changes in forage and feeding level. A pulse mode of on-time 2s and off-time 4s was used. In these studies, the temperature of the milk was maintained at 4069C, 20C, and 3555C during ultrasonication. However, Vercet et al. Papain and bromelain hydrolysis after ultrasound application. [192] showed that treatment with HIU for more than 100s leads to sensorial deterioration due to the formation of unpleasant flavors in the milk and inadequate disinfection for direct consumption. The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Jiang Z., Yao K., Yuan X., Mu Z., Gao Z., Hou J., Jiang L. Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate: Effect of ultrasound on WPI. An ultrasonic device (Sonopuls HD 2200; Bandelin, Germany), 30W 22.5Wcm. No changes in phospholipid composition or in lipid oxidation beyond the detectable odor thresholds for volatile compounds at any tested frequency. [93] also reported that ultrasonication of anhydrous milk fat leads to a decrease in the induction time in crystallization, coupled with the generation of a higher number of crystals and greater viscosity. 10.1016/j.lwt.2020.109501. [67] reported that HIU at 20kHz frequency and 500W power for up to 30min at 60C did not reduce the allergenicity of -casein or whey proteins, unlike other technologies such as UV-C light, which reduced the allergenicity of milk proteins 25%27.7% after 15min of treatment. al. Fluid Foods, Elsevier Inc., 2012: pp. 10.1021/jf990494n. 10.4315/0362-028X-69.3.556. Ultrasound stimulated production of a fibrinolytic enzyme. A. Wagh, M.K. Recently, Dhahir et al. In this regard, Nguyen and Anema [62] showed that controlled (60C) and uncontrolled (<90C) temperatures caused the denaturation of serum proteins and gels with greater firmness and shorter gelation time compared to untreated milk. These increased in concentration as sonication and storage time increased. 4a), thus modifying the texture of the final product. stirrer sonication homogenizers stirrers Furthermore, processors directly depend on these parameters to guarantee a longer shelf life of the product, proper technological characteristics for further processing, or nutritional benefits for the consumers [23]. 10.1080/01932690208984209. [110] produced yogurt with thermosonicated raw cow milk (11.56% total solids, 3.02% fat, 3.01% protein, 4.74% lactose and pH was 6.47) inoculated with 2.5% of commercial starter cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. [187] observed significant increases in total viable counts and in psychrotrophic counts from raw milk, thermized milk (55C by 15s), pasteurized milk, and ultrasonicated (75C by 15s) milk. HIU treatment longer than 6min resulted in milk tasting like foreign-metal, burnt, and rubbery.. Whipped cream (Fresh cream with a fat content of 30%). [115] also observed similar effect related to the properties of textures and rheology under the same operating conditions previously described above [101]. Yellow tones and coloration in cheese is promoted by HIU at 10min. [57] found that ultrasound treatment modifies the functional properties of serum proteins, such as gelation, viscosity, and solubility. In general, the modulus G' increased in the US samples, evidencing an improvement in the structure of the cream. When an argon-saturated water is sonicated, formation of H and OH radicals takes place as H radicals are reducing in nature, whereas OH radicals are oxidizing in nature. [24] prepared yogurt from reconstituted buffalos milk (16.7% total solids; 7.76% fat and 4.83% protein) ultrasonicated (20kHz, 66W, 15min). An interesting finding in this study was that ultrasound treatment improved the organoleptic properties of the cheese. The decrease of 5 log of Listeria innocua in raw cow's milk by thermosonication at 63C constitutes an alternative to conventional pasteurization technology [185]. They attributed these positive effects in yogurt made with ultrasonicated milk to the formation of aggregates between whey (denatured whey proteins) and casein molecules. about navigating our updated article layout. No change in band intensity on SDS-PAGE gels, therefore there was no change in protein concentration. The growth rate of L. sakei increased following ultrasonication at 20kHz. Various mathematical models can describe the different flow patterns of fluids. With a net power of 400W (F=19kHz), reductions of Zeta potential have been reported, together with kinetic stability and a decrease in particle size, leading to a higher homogenization in a prebiotic beverage enriched with whey [48]. Future studies should focus on the use of other emerging technologies that help counteract the negative effects of heat application in milk and its products, particularly on the sensory qualities and nutritional value of foods. 10.1002/9781118560471.ch6. The mass transfer effects generated due to acoustic cavitation could also be used to simply enhance the rates of chemical reactions or chemical processes such as dairy fermentation. Ultrasonic reactor, 20kHz, 30C, pH 6.7 and 8.0; 20, 400, and 1600kHz; 101, 8.6, and 11kW/m. Foegeding E.A., Davis J.P. Food protein functionality: a comprehensive approach. RIESZ P., KONDO T. Free radical formation induced by ultrasound and its biological implications. Shen et al. X. Shen, C. Zhao, M. Guo, Effects of high intensity ultrasound on acid-induced gelation properties of whey protein gel, Ultrason. Milk and dairy products are prone to its contamination due to production facility conditions, environments, and storage temperatures. The main reason for bacterial resistance to ultrasonic deactivation was due to the properties of the bacterial capsule. [180] reported the inactivation of the pathogenic bacteria Staphylococcus aureus, L. monocytogenes, and Salmonella enterica ssp. Samples were sonicated for for 50, 100, 200, and 300s. A significant increase in a burnt off-flavor with increasing intensity and 200s of the ultrasound treatment. Antioxidant and oxidative stress: a mutual interplay in age-related diseases. Soria A.C., Villamiel M. Effect of ultrasound on the technological properties and bioactivity of food: a review. Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage. Sonochemistry Second Ed. However, a power greater than 50W increased the size of the fat globules as a result of their coalescence, and most likely promoted a greater denaturation of the proteins, thus altering the membranes of the fat globules. Ultrasonic processor (BerHielscher UP 400S) with an ultrasonic probe (Horn H22D, diameter dip=22mm). Baruki et al. In general, when the energy density increased, the milk presented lower values for consistency index (k) and higher values for flow index (n; more Newtonian fluids). 149-179. Ultrasonic bath (Aqua Scientif Instruments, India), 120W, surface area of 225cm. The modulus G', interpreted as gel strength during acid gelation, increased with ultrasound treatment and its values were affected by the temperature and power of the treatment. In conclusion, the use of frequencies around 20kHz present the optimum results regarding the milk chemical components. [228] investigated the inactivation of pathogenic bacteria in camel milk using ultrasound processing (900W, 20kHz, 100% power level). These findings were attributed to protein denaturation by heat. Abesinghe A.M.N.L., Vidanarachchi J.K., Islam N., Prakash S., Silva K.F.S.T., Bhandari B., Karim M.A. On the contrary, Bermdez-Aguirre et al. Plasma reactor: Harrick Plasma PDC-001 reactor. Higher molecular size. Gursoy O., Yilmaz Y., Gokce O., Ertan K. Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk. Except for gumminess, an increase in these properties is desirable in this type of product. It has been shown with extensive examples that the physicochemical and functional properties of milk and dairy products can be improved by the application of HIU. 32 (2009) 283302. Despite variations in the ultrasonication time or power, the size reduction of fat globules and a higher homogenization are common effects in liquid and semiliquid dairy by applying this range of ultrasonication frequencies. The highest sonochemical yield is obtained between 200 and 800kHz [11]. Other peptides possess antithrombotic, antimicrobial, antioxidant, and antihypertensive activity (through inhibition of the angiotensin-converting enzyme; Fox et al. Torkamani et al. Lucey J.A. Akdeniz V., Akaln A.S. New approach for yoghurt and ice cream production: high-intensity ultrasound. Zisu et al. The However, one way to obtain more objective data is through a texture profile analysis (TPA). HIU is an excellent technology for pre-treatment processing, but it does not offer positive effects in the product, when it is applied as post-processing treatment. Tranchant, D.G. homogenizer microtip vwr transducer Ashokkumar M., Anandan S., Cavalieri F., Okitsu K., Yasui K., Chemat F. Springer; Berlin: 2016. Ultrasound reduced the fermentation time required to reach a pH of 4.7, ruptured bacteria cells, and released intracellular enzyme -galactosidase.The lower the concentration of lactose, the higher the amount of oligosaccharides in the fermented milk with ultrasound treatment. Ultrasonic processor Hielscher UP400s , 24kHz, 400W, amplitude of 100 and 50% for 0, 5, and 10min. This growth condition is unfavorable for pathogenic bacteria and most spoilage bacteria over the LAB. Solubility increased significantly from 35.78% to 88.30% after 5min of ultrasound pretreatment. Cameron et al. Ultrasound-induced cavitation produces free radicals and other reactive species that are susceptible to promoting oxidation of fat [101], induced by redox reactions in the medium [8]. Another study with serum protein mixtures reported changes in the physical properties of gels containing large amounts of -lactalbumin. High viable cell count and high degree of lactose hydrolysis (70% vs. 40% in conventional fermentation). The application of HIU can positively or negatively affect the texture of fermented products; HIU applied before fermentation improves the texture (Fig. 10.1533/9780857090447.1.122. Freeze dryer system: Labconco benchtop freeze dryer Freezone, vacuum pump and accessories. Stanic-Vucinic D., Stojadinovic M., Atanaskovic-Markovic M., Ognjenovic J., Grnlund H., van Hage M., Lantto R., Sancho A.I., Velickovic T.C. Potoroko I., Kalinina I., Botvinnikova V., Krasulya O., Fatkullin R., Bagale U., Sonawane S.H. Category: Water Baths - Circulators | Subcategory: Sonicating Waterbaths, The VWR Symphony Ultrasonic Cleaner CAT No. Antioxidant activity was enhanced significantly during a 24-h fermentation after 15min of HIU application. Chandrapala J., Zisu B., Palmer M., Kentish S., Ashokkumar M. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate. Baruki et al. Furthermore, these properties are influenced by the microstructure of the product. [80] reported the formation of compact yogurts with large particles and low water retention and viscosity due to ultrasonication (30kHz) of denatured (95C, 256s) skim milk standardized in protein and inoculated with starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) with a vibration exciter and shaker during the fermentation process. At extended processing of 20min using 400 and 1000kHz ultrasound at elevated temperatures, it promoted the derivation of oxidative volatiles above the human sensory threshold. It increased the pH for the start of gelation, thus decreasing the gelation time of milk to form stronger gels. Microbes with a thicker and softer capsule were highly resistant to the ultrasonic deactivation process. Perez-Grijalva, J.C. Garcia-Zebada, V.M. A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks.

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