Skip to main content

Advertisement

SpringerLink
Log in

Effect of high pressure processing (HPP) on microbial safety, physicochemical properties, and bioactive compounds of whey-based sweet lime (whey-lime) beverage

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

The effects of high pressure processing (HPP) applying 500 MPa for 10 min at 25 °C on microbial inactivation and stability of quality parameters [bioactive compounds, phenolic content, antioxidant capacity, color, NEBI (non-enzymatic browning index), and sensory analysis] were studied. It was found that HPP treated whey-lime beverage achieved the maximum shelf-life of 120 days by keeping the microbial populations below the detection limit throughout the storage period (p < 0.01). The effect of HPP was also compared with the heat treatment (90 °C for 60 s). HPP processing preserved the antioxidant capacity (54.2%) and color of the whey-lime during the entire storage period (p < 0.01), whereas, heat processing degraded it to 76.7%. Furthermore, HPP treated whey-lime retained the maximum content of phenolics (60.2%) with sustained values of non-enzymatic browning index (0.181 ± 0.03) in comparison to heat (37.8%, 1.97 ± 0.2). However, both treatments did not induce any major changes in pH and °brix values of whey-lime. Sensory quality parameters of untreated whey-lime degraded with storage, whereas, overall quality of pressurized samples were negligibly altered. Electron microscopy was used as a tool to find the damage induced to microbial cells. Investigation of the morphology showed the leakage of cellular debris owing to the rupture of their cellular membranes under HPP. Thus, HPP processing may lead to an immensely potential technology for the production of high quality whey-lime beverage over heat treatment.

Graphical abstract

Promising effects of HPP technology over heat treatment for the development of shelf-stable whey- lime beverage enriched with functional quality.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. A. Zulueta, M.J. Esteve, I. Frasquet, A. Frígola, C. Vitamin, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chem. 103, 1365–1374 (2007)

    Article  CAS  Google Scholar 

  2. M. Dissanayake, S. Kasapis, P. George, B. Adhikari, M. Palmer, B. Meurer, Hydrostatic pressure effects on the structural properties of condensed whey protein/lactose systems. Food Hydrocoll. 30, 632–640 (2013)

    Article  CAS  Google Scholar 

  3. S. Jain, R. Gupta, S. Jain, Development of low cost nutritional beverage from whey. J. Environ. Sc. Toxicol. Food Technol. 5, 73–88 (2013)

    Google Scholar 

  4. D. Knorr, V. Heinz, R. Buckow, High pressure application for food biopolymers. Biochim. Biophys. Acta 1764, 619–631 (2006)

    Article  CAS  PubMed  Google Scholar 

  5. E. Koffi, R. Shewfelt, L. Wicker, Storage stability and sensory analysis of UHT-processed whey-banana beverages. J. Food Qual. 28, 386–401 (2005)

    Article  Google Scholar 

  6. Y.K.N. Khare, A. Choudhary, P.L. Goel, A. Shrivastava, Studies on physico-chemical and sensory characteristics of whey based watermelon beverage. Asian J. Res. Chem. 2, 57–59 (2009)

    Google Scholar 

  7. A.K. Singh, K. Singh, Utilization of whey for the production of instant energy beverage by using response surface methodology. Adv. J. Food Sci. Technol. 4(2), 103–111 (2012)

    CAS  Google Scholar 

  8. K.T. Magalhães, G. Dragone, G.V. de Melo Pereira, J.M. Oliveira, L. Domingues, J.A. Teixeira et al., Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir. Food Chem. 126, 249–253 (2011)

    Article  CAS  Google Scholar 

  9. W.N. Baba, S. Din, H.A. Punoo, T.A. Wani, M. Ahmad, F.A. Masoodi, Comparison of cheese and paneer whey for production of a functional pineapple beverage: nutraceutical properties and shelf life. J. Food Sci. Technol. 53, 2558–2568 (2016)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  10. S. Rittmanic, US Whey Proteins in Ready-to-Drink Beverages (US Dairy Export Council, Arlington, 2006)

    Google Scholar 

  11. T. Huppertz, A.L. Kelly, P.F. Fox, Effects of high pressure on constituents and properties of milk. Int. Dairy J. 12, 561–572 (2002)

    Article  CAS  Google Scholar 

  12. V. Bansal, A. Sharma, C. Ghanshyam, M.L. Singla, K.H. Kim, Influence of pulsed electric field and heat treatment on Emblica officinalis juice inoculated with Zygosaccharomyces bailii. Food Bioprod. Process. 95, 146–154 (2015)

    Article  CAS  Google Scholar 

  13. V. Bansal, A. Sharma, C. Ghanshyam, M.L. Singla, Coupling of chromatographic analyses with pretreatment for the determination of bioactive compounds in Emblica officinalis juice. Anal. Met. 6, 410–418 (2014)

    Article  CAS  Google Scholar 

  14. I. Aguilo-Aguayo, G. Oms-Oliu, R. Soliva-Fortuny, O. Martín-Belloso, Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments. LWT-Food Sci. Technol. 42, 813–818 (2009)

    Article  CAS  Google Scholar 

  15. M.K. Bull, K. Zerdin, E. Howe, D. Goicoechea, P. Paramanandhan, R. Stockman, et al., The effect of high pressure processing on the microbial, physical and chemical properties of valencia and navel orange juice. Innov. Food Sci. Emerg. Technol. 5, 135–149 (2004)

    Article  CAS  Google Scholar 

  16. F.B. Awe, T.N. Fagbemi, B.O.T. Ifesan, A.A. Badejo, Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends. Food Res. Int. 2, 490–495 (2013)

    Article  CAS  Google Scholar 

  17. P.S. Negi, Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. Int. J. Food Microbiol. 156, 7–17 (2012)

    Article  PubMed  Google Scholar 

  18. F.J. Barba, M.J. Esteve, A. Frigola, Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Res. Int. 50, 545–549 (2013)

    Article  CAS  Google Scholar 

  19. M. Linton, J.M.J. McClements, M.F. Patterson, Inactivation of Escherichia coli O157: H7 in orange juice using a combination of high pressure and mild heat. J. Food Prot. 62, 277–279 (1999)

    Article  CAS  PubMed  Google Scholar 

  20. F.J. Barba, C. Cortés, M.J. Esteve, A. Frígola, Study of antioxidant capacity and quality parameters in an orange juice–milk beverage after high-pressure processing treatment. Food Bioprocess Technol. 5, 2222–2232 (2012)

    Article  CAS  Google Scholar 

  21. H. Alpas, N. Kalchayanand, F. Bozoglu, B. Ray, Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens. In. J. Food Microbiol. 60, 33–42 (2000)

    Article  Google Scholar 

  22. C. Sánchez-Moreno, L. Plaza, P. Elez-Martínez, B. De Ancos, O. Martín-Belloso, M.P. Cano, Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. J. Agri. Food Chem. 53, 4403–4409 (2005)

    Article  CAS  Google Scholar 

  23. M. Igual, E. García-Martínez, M.M. Camacho, N. Martínez-Navarrete, Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage. Innov. Food Sci. Emerg. Technol. 12, 153–162 (2011)

    Article  CAS  Google Scholar 

  24. S. Calligaris, L. Manzocco, M. Anese, M.C. Nicoli, Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. Int. Dairy J. 14, 421–427 (2004)

    Article  CAS  Google Scholar 

  25. I. Oey, I. Van der Plancken, A. Van Loey, M. Hendrickx, Does high pressure processing influence nutritional aspects of plant based food systems? Trends Food Sci. Technol. 19, 300–308 (2008)

    Article  CAS  Google Scholar 

  26. R.K. Tadapaneni, K. Banaszewski, E. Patazca, I. Edirisinghe, J. Cappozzo, L. Jackson, B. Burton-Freeman, Effect of high-pressure processing and milk on the anthocyanin composition and antioxidant capacity of strawberry-based beverages. J. Agric. Food Chem. 60, 5795–5802 (2012)

    Article  CAS  PubMed  Google Scholar 

  27. K. Heremans, The effect of high pressure on biomaterials, in Ultra High Pressure Treatments of Foods, ed. by M.E.G. Hendrickx, D. Knorr (Kluwer Academic/Plenum Publishers, New York, 2003), pp. 23–52

    Google Scholar 

  28. J. Sellahewa, Shelf life extension of orange juice using high pressure processing. Fruit Process. 12, 344–350 (2002)

    Google Scholar 

  29. L.E. Jayachandran, S. Chakraborty, P.S. Rao, Effect of high pressure processing on physicochemical properties and bioactive compounds in litchi based mixed fruit beverage. Innov. Food Sci. Emerg. Technol. 28, 1–9 (2015)

    Article  CAS  Google Scholar 

  30. S. Chakraborty, P.S. Rao, & H.N. Mishra, Changes in quality attributes during storage of high-pressure and thermally processed pineapple puree. Food Bioprocess. Technol. 9, 768–791 (2016)

    Article  Google Scholar 

  31. B. De Ancos, S. Sgroppo, L. Plaza, M.P. Cano, Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment. J. Sci. Food Agric. 82, 790–796 (2002)

    Article  CAS  Google Scholar 

  32. V. Andrés, M.J. Villanueva, & M.D. Tenorio, The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage. Food Chem. 192, 328–335 (2016)

    Article  CAS  PubMed  Google Scholar 

  33. B. Mann, A. Kumari, R. Kumar, R. Sharma, K. Prajapati, S. Mahboob, S. Athira, Antioxidant activity of whey protein hydrolysates in milk beverage system. J. Food Sci. Technol. 52, 3235–3241 (2015)

    CAS  PubMed  Google Scholar 

  34. A. Pihlanto, Antioxidative peptides derived from milk proteins. Int. Dairy J. 16, 1306–1314 (2006)

    Article  CAS  Google Scholar 

  35. N.D. Keri, Marshall, Therapeutic applications of whey protein. Altern. Med. Rev. 9, 136–156 (2004)

    Google Scholar 

  36. N. Rajapakse, E. Mendis, W.K. Jung, J.Y. Je, S.K. Kim, Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Res. Int. 38, 175–182 (2005)

    Article  CAS  Google Scholar 

  37. A. Kumari, B. Mann, S. Prerna, R.R.B. Singh, R. Kumar, R. Sharma, Assesment of antioxidant and physico-chemical characteristics of ice cream added with whey protein hydrolysates. Indian J. Dairy Sci. 66, 382–387 (2013)

    CAS  Google Scholar 

  38. V. Orlien, L. Boserup, K. Olsen, Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature. J. Dairy Sci. 93, 12–18 (2010)

    Article  CAS  PubMed  Google Scholar 

  39. N.R.S. Hulle, & P.S. Rao, Effect of high pressure and thermal processing on quality changes of aloe vera-litchi mixed beverage (ALMB) during storage. J. Food Sci. Technol. 53(1), 359–369 (2016)

    Article  CAS  Google Scholar 

  40. G. Ferrari, P. Maresca, R. Ciccarone, The application of high hydrostatic pressure for the stabilization of functional foods: pomegranate juice. J. Food Eng. 100, 245–253 (2010)

    Article  CAS  Google Scholar 

  41. A. Patras, N.P. Brunton, S.Da Pieve, F. Butler, Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innov. Food Sci. Emerg. Technol. 10, 308–313 (2009)

    Article  CAS  Google Scholar 

  42. H.S. Lee, G.A. Coates, Effect of thermal pasteurization on Valencia orange juice color and pigments. LWT-Food Sci. Technol. 36, 153–156 (2003)

    Article  CAS  Google Scholar 

  43. J.C. Cheftel, High-pressure, microbial inactivation and food preservation. Food Sci. Technol. 1, 75–90 (1995)

    Article  Google Scholar 

  44. S. Chakraborty, P.S. Rao, H.N. Mishra, Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree. Innov. Food Sci. Emerg. Technol. 28, 10–21 (2015)

    Article  CAS  Google Scholar 

  45. F.J. Barba, M.J. Esteve, & A. Frigola, Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage. J. Agric. Food Chem. 58, 10070–10075 (2010)

    Article  CAS  PubMed  Google Scholar 

  46. L. Daoudi, J.M. Quevedo, A.J. Trujillo, F. Capdevila, E. Bartra, S. Mínguez, B. Guamis, Effects of high-pressure treatment on the sensory quality of white grape juice. Int. J. High Press. Res. 22, 705–709 (2002)

    Article  Google Scholar 

  47. S. Chakraborty, P.S. Rao, H.N. Mishra, Effect of pH on enzyme inactivation kinetics in high-pressure processed pineapple (Ananas comosus L.) puree using response surface methodology. Food Bioprocess Technol. 7, 3629–3645 (2014)

    Article  CAS  Google Scholar 

  48. E. Varela-Santos, A.G. Ochoa-Martinez, J.E. Tabilo-Munizaga, M. Reyes, V. Pérez-Won, Briones-Labarca, J. Morales-Castro, Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Inn. Food Sci. Emerg. Technol. 13, 13–22 (2012)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Author VB is highly thankful to Science and Engineering Research Board (DST-SERB), New Delhi for funding the young scientist project YSS/2015/001776 under the Department of Science and Technology. Authors are grateful to CIAB-NABI and IIT-KGRP for infrastructural facilities.

Author information

Authors and Affiliations

  1. Department of Food Engineering and Nutrition, Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali, Punjab, 140306, India

    Vasudha Bansal & Priyanka Prasad

  2. Department of Biotechnology and Synthetic Biology, Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali, Punjab, 140306, India

    Sudesh Kumar Yadav

  3. Agriculture and Food Engineering Department, Indian Institute of Technology (IIT) Kharagpur, Kharagpur, West Bengal, 721302, India

    Kaunsar Jabeen & P. S. Rao

Authors
  1. Vasudha Bansal
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Kaunsar Jabeen
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. P. S. Rao
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Priyanka Prasad
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Sudesh Kumar Yadav
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Vasudha Bansal.

Ethics declarations

Conflict of interest

The authors have no conflict of interest.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOCX 17 KB)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Bansal, V., Jabeen, K., Rao, P.S. et al. Effect of high pressure processing (HPP) on microbial safety, physicochemical properties, and bioactive compounds of whey-based sweet lime (whey-lime) beverage. Food Measure 13, 454–465 (2019). https://doi.org/10.1007/s11694-018-9959-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-018-9959-1

Keywords

Search

Navigation