Tsevdou Maria, Ouli-Rousi Maria, Soukoulis Christos, Taoukis Petros
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 157 80 Athens, Greece.
Luxembourg Institute of Science and Technology, Systems and Bioprocessing Engineering Group, Environmental Research and Innovation, 5 avenue des Hauts Fourneaux, Esch-sur-Alzette L4362, Luxembourg.
Foods. 2020 Mar 19;9(3):360. doi: 10.3390/foods9030360.
The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms ( and ) at varying pressure (100-400 MPa), temperature (20-40 °C) and pH (6.5 vs. 4.8) conditions was investigated. Appropriate mathematical models were developed to describe the kinetics of the probiotics viability loss under the implemented HP conditions, aiming to the development of a predictive tool used in the design of HP-processed yoghurt-like dairy products. The validation of these models was conducted in plain and sweet cherry-flavored probiotic dairy beverage products pressurized at 100-400MPa at ambient temperature for 10 min. The microbiological, rheological, physicochemical and sensory characteristics of the HP-treated probiotic dairy beverages were determined in two-week time intervals and for an overall 28 days of storage. Results showed that the application of HP in the range of 200-300 MPa had minimal impact on the probiotic strains viability throughout the entire storage period. In addition, the aforementioned HP processing conditions enhanced the rheological and sensory properties without affecting post-acidification compared to the untreated product analogues.
研究了高压（HP）处理在不同压力（100 - 400MPa）、温度（20 - 40°C）和pH值（6.5对4.8）条件下对两种益生菌微生物（和）活力的影响。开发了合适的数学模型来描述在实施的高压条件下益生菌活力丧失的动力学，旨在开发一种用于设计高压处理的类似酸奶的乳制品的预测工具。这些模型在常温下于100 - 400MPa压力下处理10分钟的原味和甜樱桃味益生菌乳饮料产品中进行了验证。在两周的时间间隔内，对高压处理的益生菌乳饮料进行了28天的储存，并测定了其微生物、流变学、物理化学和感官特性。结果表明，在200 - 300MPa范围内施加高压对整个储存期内的益生菌菌株活力影响最小。此外，与未处理的类似产品相比，上述高压处理条件增强了流变学和感官特性，同时不影响后酸化。
