Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt

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 v...

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Bibliographic Details
Published in:Foods 2020-03, Vol.9 (3), p.360
Main Authors: Tsevdou, Maria, Ouli-Rousi, Maria, Soukoulis, Christos, Taoukis, Petros
Format: Article
Language:English
Subjects:
Acidification
Aluminum
Ambient temperature
Beverages
Biological activity
Dairy products
Experiments
fermented dairy beverage
Food
Food science
Functional foods & nutraceuticals
high-pressure processing
Kinetics
Mathematical models
Microorganisms
Milk
Pressure
Probiotics
Proteins
Rheological properties
Rheology
Sensory properties
sensory quality
Viability
viability model
Yogurt
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Summary: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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9030360