Pulsed electric field preservation of liquid whey protein formulations – Influence of process parameters, pH, and protein content on the inactivation of Listeria innocua and the retention of bioactive ingredients. (February 2019)

• Record Type: Journal Article
• Authors: Schottroff, Felix; Gratz, Maximilian; Krottenthaler, Anna; Johnson, Nicholas B.; Bédard, Matthieu F.; Jaeger, Henry
• Is Part Of: Journal of food engineering. Volume 243(2019)
• Page Start: 142
• Page End: 152
• Publication Date: 2019-02
• Subjects: Pulsed electric fields (PEF) -- Whey protein -- L. innocua -- Pasteurization -- Kinetic modeling; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2018.09.003
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: A gentle preservation concept for heat sensitive protein formulations based on the application of pulsed electric fields (PEF) was developed. The inactivation of L. innocua in 2 and 10% whey protein isolate (WPI) formulations at two different pH levels (4 and 7), with inlet temperatures of 20–40 °C, and a maximum outlet temperature of 58 °C was studied, applying different PEF treatment conditions. Results showed an inactivation of up to 6.51 log10 cycles of L. innocua with limited or no impact on the concentration of selected heat sensitive bioactives from their initial values before PEF treatment. The efficiency of the inactivation decreased with increasing protein concentrations and pH values. The differentiation of thermal and electric field effects revealed a maximum of 1 log10 cycle of thermal inactivation at the highest PEF treatment intensity. The traditional D-value concept was successfully transferred to model the PEF inactivation kinetics. Highlights: Decontamination of whey protein formulations by pulsed electric fields below 58 °C. Differentiation of thermal and electric field effects. Up to 6.36 log inactivation by electric field, dependent on pH and protein content. Up to 22.2% higher retention of vitamins and A and C, immunoglobulins M and G. D-value concept successfully transferred to model PEF inactivation.