USO DA ALTA PRESSÃO HIDROSTÁTICA EM LEITE E DERIVADOS LÁCTEOS
Resumo
O interesse por tecnologias de processamento emergentes não térmicas tem crescido na indústria láctea, especialmente as que permitem a melhoria sensorial e nutricional do produto. A alta pressão constitui em um exemplo dessas tecnologias e vem apresentando boa performance em produtos lácteos. Neste contexto, o objetivo deste trabalho é apresentar os principais efeitos do uso da alta pressão em leite e derivados, destacando sua influência em seus parâmetros de qualidade intrínsecos.
Referências
AGANOVIC, K. et al. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Comprehensive Reviews in Food Science and Food Safety, v. 20, n. 4, p. 3225-3266, 2021.
BILBAO-SÁINZ, C. et al. Protease stability in bovine milk under combined thermal-high hydrostatic pressure treatment. Innovative food science & emerging technologies, v. 10, n. 3, p. 314-320, 2009.
BOZOGLU, F.; ALPAS, H.; KALETUNÇ, G. Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage. FEMS Immunology & Medical Microbiology, v. 40, n. 3, p. 243-247, 2004.
CHACHA, J. S. et al. Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021). Foods, v. 10, n. 6, p. 1430, 2021.
CHAWLA, R.; PATIL, G.; SINGH, A. High hydrostatic pressure technology in dairy processing: a review. Journal of Food Science and Technology, v. 48, n. 3, p. 260-268, 2011.
CONSIDINE, T. et al. Interactions of milk proteins during heat and high hydrostatic pressure treatments—a review. Innovative Food Science & Emerging Technologies, v. 8, n. 1, p. 1-23, 2007.
HUANG, H.W.; HSU, C.P.; WANG, C.Y. Healthy expectations of high hydrostatic pressure treatment in food processing industry. Journal of Food and Drug Analisys, v.28, n.1, p. 1-13, 2020.
IMTIYAZ, H.; SONI, P.; YUKONGDI, V. Role of sensory appeal, nutritional quality, safety, and health determinants on convenience food choice in an academic environment. Foods, v. 10, n. 2, p. 345, 2021.
LOPEZ-FANDINO, R.; CARRASCOSA, A. V.; OLANO, A. The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk. Journal of Dairy Science, v. 79, n. 6, p. 929-936, 1996.
LÓPEZ-FANDIÑO, R.. High pressure-induced changes in milk proteins and possible applications in dairy technology. International Dairy Journal, v. 16, n. 10, p. 1119-1131, 2006.
LÓPEZ-PEDEMONTE, T. High hydrostatic pressure treatment applied to model cheeses made from cow’s milk inoculated with Staphylococcus aureus. Food Control, v. 18, n. 5, p. 441-447, 2007.
MARTÍNEZ‐RODRÍGUEZ, Y. et al. High hydrostatic pressure processing of cheese. Comprehensive Reviews in Food Science and Food Safety, v. 11, n. 4, p. 399-416, 2012.
POTTIER, L.; VILLAMONTE, G.; LAMBALLERIE, M. Applications of high pressure for healthier foods. Current Opinion in Food Science v. 16, p. 21–27, 2017.
PRÉSTAMO, G.; ARROYO, G. High hydrostatic pressure effects on vegetable structure. Journal of Food Science, v. 63, n. 5, p. 878-881, 1998.
RATHOD, N. B. et al.. Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure. International Journal of Food Science & Technology, v. 57, n. 2, p. 774-790, 2022.
RENDUELES, E. et al. Microbiological food safety assessment of high hydrostatic pressure processing: A review. LWT-Food Science and Technology, v. 44, n. 5, p. 1251-1260, 2011.
RENES, E. et al. Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir. Journal of Food Processing and Preservation, v. 44, n. 10, p. e14797, 2020.
SELVAMUTHUKUMARAN, M.; NIRMAL, Nilesh Prakash; MAQSOOD, Sajid. High Hydrostatic Pressure Processing for Dairy Products. In: Non-Thermal Processing Technologies for the Dairy Industry. CRC Press, 2021. p. 35-42.
SERNA-HERNANDEZ, Sergio O. et al. High hydrostatic pressure induced changes in the physicochemical and functional properties of milk and dairy products: a review. Foods, v. 10, n. 8, p. 1867, 2021.
SINGH, R. P.; YOUSEF, A. E. Technical elements of new and emerging non-thermal food technologies. FAO report, v. 53, 2001.
STRATAKOS, A. et al. Effect of high-pressure processing on the safety, shelf life and quality of raw milk. Innovative Food Science and Emerging Technologies, v. 52, p. 325–333, 2019.
SUN, X. D.; HOLLEY, R. A. High hydrostatic pressure effects on the texture of meat and meat products. Journal of Food Science, v. 75, n. 1, p. R17-R23, 2010.
SWELAM, S.. Impact of high hydrostatic pressure on composition and quality of yoghurt. Journal of Food and Dairy Sciences, v. 9, n. 1, p. 31-35, 2018.
TAN, S. Fern et al. Physico-chemical changes, microbiological properties, and storage shelf life of cow and goat milk from industrial high-pressure processing. Processes, v. 8, n. 6, p. 697, 2020.
TRUJILLO, A. J. et al. Applications of high hydrostatic pressure on milk and dairy products: a review. Innovative Food Sciences and Emerging Technologies, v. 3, n. 4, p. 295-307, 2002.
VOIGT, D. D. et al. Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening. Innovative Food Science and Emerging Technologies, v. 13, p. 23-30, 2012.
XIA, Q. et al. High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns. Frontiers in Nutrition, v. 9, 2022.
YAMAMOTO, K. Food processing by high hydrostatic pressure, Bioscience, Biotechnology, and Biochemistry, Volume 81, Issue 4, Pages 672–679, 3 April 2017.
