Effect of thermoultrasound on aflatoxin M1 levels, physicochemical and microbiological properties of milk during storage

•Thermoultrasound may be an effective method to reduce levels of aflatoxin M1.•Thermoultrasonicated samples had similar color to the control milk.•The thermoultrasonicated samples showed a stable emulsion until last day of storage.•The thermoultrasound preserve physicochemical and microbiological qu...

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Bibliographic Details
Published in:Ultrasonics sonochemistry 2018-11, Vol.48, p.396-403
Main Authors: Hernández-Falcón, Tania Atzimba, Monter-Arciniega, Araceli, Cruz-Cansino, Nelly del Socorro, Alanís-García, Ernesto, Rodríguez-Serrano, Gabriela Mariana, Castañeda-Ovando, Araceli, García-Garibay, Mariano, Ramírez-Moreno, Esther, Jaimez-Ordaz, Judith
Format: Article
Language:English
Subjects:
Aflatoxin M1
Antioxidant
Color
Microbiological
Milk
Physical stability
Thermoultrasound
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Summary:•Thermoultrasound may be an effective method to reduce levels of aflatoxin M1.•Thermoultrasonicated samples had similar color to the control milk.•The thermoultrasonicated samples showed a stable emulsion until last day of storage.•The thermoultrasound preserve physicochemical and microbiological quality of milk.•Thermoultrasound could be an alternative to pasteurization of milk. The aim of this research was to determine the physicochemical properties, microbial counts and aflatoxin M1 (AFM1) levels of thermoultrasonicated, pasteurized and untreated milk (control) at days 1, 7 and 14 of storage. Thermoultrasound treatment was performed at a rate of 20 kHz for 10 or 15 min and 95% amplitude on homogenized and non-homogenized milk samples. Results showed that most physicochemical parameters were within the Mexican norms established for milk. Ultrasound treatment for 15 min reduced solids precipitation (p 
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2018.06.018