A preliminary evaluation of the impact of pulsed electric field and high‐pressure processing treatments on mobility of norbixin molecules through rennet‐induced casein matrices. (22nd December 2021)

• Record Type: Journal Article
• Authors: Alehosseini, Ali; Wall, Catherine; Segat, Annalisa; Tiwari, Brijesh K.; Sharma, Prateek; Kelly, Alan L.; Sheehan, Jeremiah J.
• Is Part Of: Journal of food process engineering. Volume 45:Number 1(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-12-22
• Subjects: Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.13935
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: Considering the turnover of global cheese industry and while colored cheese is a subset of this, the issue of producing colored cheese without compromising the quality and economic value of the whey stream is a significant one. In this work, the potential of two pilot‐scale processes—pulsed electric field (PEF) and high‐pressure processing (HPP)—to increase the diffusion rate of norbixin molecules through a casein model system, rennet‐induced micellar casein concentrate, and Cheddar cheese, were evaluated independently. Varying PEF treatments (2.4 kV cm −1, pulse widths: 5–7 μs) were applied to alter the degree of sample permeabilization; however, the migration patterns of norbixin molecules were not statistically affected. Cheddar cheese samples were also subjected to high pressure (HP) treatments (250–400 MPa, 10 min). Confocal laser scanning micrographs of the HP‐treated samples showed more distinct spherical fat globules surrounded by the continuous protein phase, suggesting HP‐treatment considerably assists hydration of the protein phase and induces the distinctive fat mass appearance. However samples L *, a *, and b * color values were not altered significantly other than minor colorant diffusion through surface crevices. While the operational parameters, at the range applied in this work, did not significantly increase the penetration rate of norbixin through the samples, the resulting findings do significantly add to the current knowledge and through further research should considerably shorten the path to achieving a practical solution. Practical Applications: The two industrially scalable approaches (i.e., PEF and HPP) that have been evaluated in the current research have not previously been applied to increase the migration of norbixin molecules through the renneted casein structure. Furthermore, the application of PEF to cheeses is one in which interest is now growing. The current authors believe that the current study has a high degree of commercial importance and could be used as a catalytic study for further research around manipulating the relevant parameters and optimizing the process, so that PEF and HPP can finally be used at industrial scale. Abstract :