Impact of non-thermal pasteurization technologies on vitamin B12 content in milk
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Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. / Ceribeli, Caroline; Otte, Jeanette; Walkling-Ribeiro, Markus; Cardoso, Daniel Rodrigues; Ahrné, Lilia M.
In: Innovative Food Science and Emerging Technologies, Vol. 84, 103303, 2023.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Impact of non-thermal pasteurization technologies on vitamin B12 content in milk
AU - Ceribeli, Caroline
AU - Otte, Jeanette
AU - Walkling-Ribeiro, Markus
AU - Cardoso, Daniel Rodrigues
AU - Ahrné, Lilia M.
N1 - Publisher Copyright: © 2023 Elsevier Ltd
PY - 2023
Y1 - 2023
N2 - Limited studies have reported on the effect of non-thermal processing technologies on vitamin B12, an essential vitamin that does not occur in many plant based foods. In this study, raw milk was treated by HHP (300 to 600 MPa, 5 min), PEF (16 kV/cm, 29 to 51 kJ/L), or UV-C (2 to 18 mJ/cm2). The results showed that PEF and HHP pasteurization preserved the initial content of B12 in milk while UV-C caused 10% loss. HHP at 600 MPa (5 min) reduced the total number of microorganisms, similar to conventional pasteurization levels, without impact on vitamin B12 concentration. PEF treatment at 43 kJ/L did not affect vitamin B12 concentration, and provided a 0.9 log10 CFU/mL reduction above the reference for pasteurization. While UV-C caused no microbial reduction with the experimental setup used, but even so, a 10% reduction in vitamin B12 concentration occurred at the highest UV-C dose (18 mJ/cm2). Industrial relevance: Our study demonstrated differences in the sensitivity of vitamin B12 to pressure, electric field, and UV-C light, that should be taken into account to preserve this vitamin in milk.
AB - Limited studies have reported on the effect of non-thermal processing technologies on vitamin B12, an essential vitamin that does not occur in many plant based foods. In this study, raw milk was treated by HHP (300 to 600 MPa, 5 min), PEF (16 kV/cm, 29 to 51 kJ/L), or UV-C (2 to 18 mJ/cm2). The results showed that PEF and HHP pasteurization preserved the initial content of B12 in milk while UV-C caused 10% loss. HHP at 600 MPa (5 min) reduced the total number of microorganisms, similar to conventional pasteurization levels, without impact on vitamin B12 concentration. PEF treatment at 43 kJ/L did not affect vitamin B12 concentration, and provided a 0.9 log10 CFU/mL reduction above the reference for pasteurization. While UV-C caused no microbial reduction with the experimental setup used, but even so, a 10% reduction in vitamin B12 concentration occurred at the highest UV-C dose (18 mJ/cm2). Industrial relevance: Our study demonstrated differences in the sensitivity of vitamin B12 to pressure, electric field, and UV-C light, that should be taken into account to preserve this vitamin in milk.
KW - High hydrostatic pressure
KW - Milk processing
KW - Pulsed electric field
KW - UV-C
KW - Vitamin B
U2 - 10.1016/j.ifset.2023.103303
DO - 10.1016/j.ifset.2023.103303
M3 - Journal article
AN - SCOPUS:85148327172
VL - 84
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
SN - 1466-8564
M1 - 103303
ER -
ID: 339850408