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BIBTEX RIS

Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula

2021; Elsevier BV; Volume: 97; Linguagem: Inglês

10.1016/j.fm.2021.103737

1095-9998

Roberto P.S. Pires, Jonas T. Guimarães, Cássia Pereira Barros, Celso F. Balthazar, Alexandra I.A. Chincha, Mônica Q. Freitas, Maria Carmela K.H. Duarte, Paulo Henrique Fonseca da Silva, Tatiana Colombo Pimentel, Yuri Abud, Celso Sant’Anna, Anderson S. Sant’Ana, Márcia C. Silva, Janaı́na dos Santos Nascimento, Adriano G. Cruz,

Radiation Effects and Dosimetry

The effect of ohmic heating (OH) (50, 55, and 60 °C, 6 V/cm) on the inactivation kinetics (Weibull model) and morphological changes (scanning electron microscopy and flow cytometry) of Salmonella spp. in infant formula (IF) was evaluated. In addition, thermal load indicators (hydroxymethylfurfural and whey protein nitrogen index, HMF, and WPNI) and bioactive compounds (DPPH, total phenolics, ACE, α-amylase, and α-glucosidase inhibitory activities) were also studied. OH presented a more intense inactivation rate than conventional heating, resulting in a reduction of about 5 log CFU per mL at 60 °C in only 2.91 min, being also noted a greater cell membrane deformation, higher formation of bioactive compounds, and lower values for the thermal load parameters. Overall, OH contributed to retaining the nutritional value and improve food safety in IF processing.