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Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties.
Moura, Rafaella S; Guimarães, Jonas T; Scudino, Hugo; Freitas, Monica Q; Mársico, Eliane T; Esmerino, Erick A; Sant'Anna, Celso; Henrique Campelo Félix, Pedro; Pimentel, Tatiana C; Paulino, Bruno N; Cauduro, Vitoria H; Flores, Erico M M; Ricardo H Lopes, José; Cruz, Adriano G.
Afiliação
  • Moura RS; Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.
  • Guimarães JT; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil.
  • Scudino H; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil.
  • Freitas MQ; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil.
  • Mársico ET; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil.
  • Esmerino EA; Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil.
  • Sant'Anna C; Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (INMETRO), Duque de Caxias, Rio de Janeiro, Brazil.
  • Henrique Campelo Félix P; Department of Food Technology, Federal University of Viçosa, Minas Gerais, Brazil.
  • Pimentel TC; Federal Institute of Science and Technology of Paraná, Paranavaí, PR, Brazil.
  • Paulino BN; Department of Bromatogical Analysis, Federal University of Bahia, Bahia, Brazil.
  • Cauduro VH; Department of Chemistry, Federal University of Santa Maria, Rio Grande do Sul, RS, Brazil.
  • Flores EMM; Department of Chemistry, Federal University of Santa Maria, Rio Grande do Sul, RS, Brazil. Electronic address: ericommf@gmail.com.
  • Ricardo H Lopes J; Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.
  • Cruz AG; Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.
Ultrason Sonochem ; 105: 106867, 2024 May.
Article em En | MEDLINE | ID: mdl-38581799
ABSTRACT
In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, texture, rheology, color, fatty acid composition, and volatile compounds. A 13 mm US probe operating at 20 kHz was used. The experiment involved different US power levels (200, 400, and 600 W) at 85 °C for 1 min, and results were compared to the conventional process in the same conditions (85 °C for 1 min, control treatment). The texture became softer as ultrasound power increased from 200 to 600 W, which was attributed to structural changes within the protein and lipid matrix. The color of the cheese spread also underwent noticeable changes for all US treatments, and treatment at 600 W resulted in increased lightness but reduced color intensity. Moreover, the fatty acid composition of the cheese spread showed variations with different US power, with samples treated at 600 W showing lower concentrations of saturated and unsaturated fatty acids, as well as lower atherogenicity and thrombogenicity indexes, indicating a potentially healthier product. Volatile compounds were also influenced by US, with less compounds being identified at higher powers, especially at 600 W. This could indicate possible degradation, which should be evaluated in further studies regarding US treatment effects on consumer perception. Hence, this initial work demonstrated that thermosonication might be interesting in the manufacture of Brazilian cheese spread, since it can be used to manipulate the texture, color and aroma of the product in order to improve its quality parameters.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo País/Região como assunto: America do sul / Brasil Idioma: En Revista: Ultrason Sonochem Assunto da revista: DIAGNOSTICO POR IMAGEM Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo País/Região como assunto: America do sul / Brasil Idioma: En Revista: Ultrason Sonochem Assunto da revista: DIAGNOSTICO POR IMAGEM Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda