Journal article

High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products

Jonas T Guimaraes, Celso F Balthazar, Hugo Scudino, Tatiana C Pimentel, Erick A Esmerino, Muthupandian Ashokkumar, Monica Q Freitas, Adriano G Cruz

ULTRASONICS SONOCHEMISTRY | ELSEVIER SCIENCE BV | Published : 2019

Abstract

High-intensity ultrasound (HIUS) can be used as a mild-preservation technology in dairy products, due to its ability to inactivate pathogenic microorganisms and enzymes. In addition, it can result in physical and chemical alterations in the products and has impact on the probiotic viability and metabolic activity. This review provides an overview of the effects of HIUS on dairy products manufactured with probiotics and prebiotics. Furthermore, it presents perspectives of HIUS application on paraprobiotics and postbiotics products. HIUS has been proven to be a potential technology and its application to fermented dairy products can result in shorter processing time, increased probiotic viabil..

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University of Melbourne Researchers

Grants

Awarded by CAPES Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (Brazil)


Awarded by CNPq - Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (Brazil)


Funding Acknowledgements

The authors gratefully acknowledge the CAPES Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (Brazil) scholarship granted to Jonas de T. Guimaraes in his doctorate degree (Finance code 001). Adriano G. Cruz thanks CNPq - Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (Brazil) for the productivity grant (306111/2017-9).