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Review
Milk processing by
high intensity
pulsed electric
elds
Introduction
Slvia Bendichoy,
Gustavo V. Barbosa-Canovas{
and Olga Martny,*
y
* Corresponding author.
09242244/02/$ - see front matter # 2002 Elsevier Science Ltd. All rights reserved.
PII: S 0 92 4 - 2 24 4 ( 0 2 ) 0 0 13 2 - 2
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197
The main factors aecting inactivation of microorganisms are electric eld intensity and treatment time
(Fernandez-Molina, 2001; Martn et al., 1997; Pothakamury et al., 1997; Qin et al., 1995) (Fig. 1). Several
research groups (Bendicho et al., 2001d; Martn et al.,
1997; Qin et al., 1998; Sensoy, Zhang, & Sastry, 1997;
Sobrino, Rosell, Bendicho, Sanchis, & Martn, 2001;
Zhang, Monsalve-Gonzalaz, Barbosa-Canovas, &
Swanson, 1994) reported that the level of surviving
micro-organisms after PEF treatment in milk or SMUF
tted dierent mathematical models related to the eld
strength (E) and/or the treatment time (t) such as exponential equations [eq (1)] (Sobrino et al., 2001), Hulsheger [eqs (2), (3) and (4)] (Hulshegar, Potel, &
Niemann, 1981, 1983) or Fermis [eq (5)] (Peleg, 1995)
models.
S expkE t
c
EE
k
t
S
tC
1
E Eh
1 exp
a
198
Table 1. Eects of treatment temperature on the eectiveness of the microbial inactivation by high intensity pulsed electric elds
Mediaa
Bacteria
Treatment conditions
Microbial reduction
(log reductions)
Reference
SMUF
Escherichia coli
7 C, 36 kV/cm, 16 pulses
20 C, 36 kV/cm, 8 pulses
33 C, 36 kV/cm, 8 pulses
2-3
2.5
2.5
SMUF
Escherichia coli
7 C, 36 kV/cm, 64 pulses
20 C, 36 kV/cm, 64 pulses
4
5
Skim milk
Salmonella dublin
1
2
Whole milk
Listeria monocytogenes
2.5
4
199
Table 2. Inuence of substrate on the eectiveness of high intensity pulsed electric eld treatments in microbial inactivation
Mediaa
Bacteria
Reference
Escherichia coli
Listeria monocytogenes
30 kV/cm, 66400
pulses
No dierences in inactivation.
SMUFpH 5.69
SMUFpH 6.82
Escherichia coli
SMUF 0.028 M
SMUF 0.168 M
Escherichia coli
40 kV/cm, up to 32
pulses
Swanson (1998) investigated the inactivation of B. subtilis spores in SMUF using PEF. Spores were not inactivated when PEF treatment (75 pulses at 60 kV/cm)
was used alone. The combination of PEF and moderate
temperatures around 60 C, and/or the activation of
spore suspension prior to HIPEF treatment (80 C for
10 min), and/or the use of up to 5000 IU/ml lysozyme,
did not inactivate spores. Only the use of high pressure
(1500 atm during 30 min at 40 C) led to the initiation of
germination and then PEF could inactivate the vegetative forms of these micro-organisms (Pagan et al., 1998).
200
et al. (1997) and Van Loey et al. (2002) did not observe
any signicant enzyme reduction in either milk or aqueous solution. It might be due to the dierence on some
electrical parameters due to the use of dierent PEF
systems. Peroxidase, another milk enzyme, showed no
inactivation when suspended in milk (Grahl & Markl,
1996; Van Loey et al., 2002), whereas a signicant
reduction was observed when suspended in a phosphate
buer (Ho et al., 1997) (Table 3).
The eect of PEF on proteases also was studied.
Inactivation of plasmin by PEF was evaluated in
SMUF by applying a continuous 50-pulse treatment at
eld strengths of 15, 30 and 45 kV/cm (Vega-Mercado
et al., 1995). Plasmin activity decreased by 90% after 50
pulses with eld strengths of 30 or 45 kV/cm at 15 C,
but was only decreased by 60% when treatment temperature was 10 C (Table 3). As for microbial proteases,
Vega-Mercado et al. (2001) achieved an 80% inactivation of an extracellular protease from P. uorescens
when the enzyme was suspended in tryptic soy broth
enriched with yeast extract. Proteolytic activity
increased or decreased signicantly when the medium
was skim milk depending on the PEF treatment applied;
low eld strengths (14 and 15 kV/cm) and frequencies of
1 and 2 Hz resulted in reductions of 40 and 60% after
32 and 98 pulses, respectively (Table 3), whereas samples subjected to higher eld strengths (25 kV/cm) and
lower frequencies (0.6 Hz) showed an increase of the
proteolytic activity. On the other hand, it is interesting
to note that when the enzyme was suspended in casein
Tris buer, a mix of casein with Tris buer (pH 7.5), no
signicant inactivation of protease was obtained. This
indicates that casein has a protective eect on protease
against PEF treatment. Bendicho et al. (2001e) studied
the eect of PEF on a commercial protease from B.
subtilis suspended in SMUF. A maximum inactivation
of 10% was achieved after a batch mode treatment,
whereas inactivation rose to 15% when PEF was
applied in continuous ow; however, when the enzyme
was suspended in skim milk no reduction in enzymatic
activity was reported after batch mode treatments.
When treatments were in continuous ow, the variation
in activity depended on the frequency. In this case, most
of the treatments at high frequencies (4 Hz) caused no
changes on protease activity, on the contrary, a slight
enhancement (1015%) of the activity was observed
after PEF treatments at low frequencies (2 Hz) (Bendicho et al., 2001e) (Table 3).
Lipase is another endogenous milk enzyme that has
been studied. A commercial lipase from P. uorescens
suspended in SMUF could be inactivated up to 62%
after a batch mode treatment (Fig. 6), whereas, only a
13% inactivation was reached with a continuous process (Bendicho et al., 2002b). In this case, oppositely
that for protease, the batch mode treatment showed
more eectiveness than that on continuous, possibly due
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Table 3. Eects of high intensity pulsed electric eld processing on milk enzymes
Enzyme
Mediaa
Alkaline
SMUF
phosphatase
Skim milk (SM)
2% fat milk (SSM)
Whole milk (WM)
Treatment conditions
b
Eects
Reference
Buer pH 9.8
Raw milk
b
b
Approx. 5% inactivation
Ho et al., 1997
No inactivation (process at room T) Van Loey et al., 2002
74% inactivation (process at 70 C)
Plasmin
SMUF
Up to 90% inactivation
Peroxidase
Milk
Ho et al., 1997
> 3% inactivation
(process at room T)
213% inactivation
(process at 4452 C)
25 kV/cm, up to 16 pulses
23.3/31.6 kV/cm, up to 32 pulses
Protease from SMUF Skim milk (SM) b16.427.4 kV/cm, up to 100 pulses SMUF: 10% inactivation
SM: no signicant eects
B. subtilis
c
17.625.2 kV/cm, up to 100 pulses. SMUF: 15% inactivation
SM: eects depended on
the frequency
b
SMUF
16.427.4 kV/cm, up to 60 pulses+ About 50% inactivation
Acidication (pH 5)
b
16.427.4 kV/cm, up to 60 pulses+ About 30% inactivation
SMUF
Mild heat treatment (63 CC-5 min)
Lipase
Milk
SMUF
SMUF
a
b
c
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Fig. 6. Inhibition of lipase activity after high intensity pulsed electric eld (HIPEF) treatments. Plotted lines correspond to experimental data tted to a rst-order kinetic model (Bendicho et al.,
2002b).
Final remarks
The PEF process has good prospects for being used in
the dairy industry, since promising results has been
obtained when processing milk. The treatment could
provide an alternative to thermal pasteurization, since it
provides such advantages as low destruction of avor or
nutrients, which results in a fresh-like product. It maintains the avor and nutritional value of fresh products,
both of which are fundamental objectives in the dairy
industry. Further investigation is required to learn more
about the parameters inuencing this treatment, to
achieve higher rates of inactivation and to control with
more precision all of the critical points involved; it
would be interesting to identify target pathogenic spoilage micro-organisms that would enable the validation
of the process to ensure microbiological eectiveness.
There is also need of evaluating the equivalence of PEF
to heat pasteurization treatment an studying the acceptance of the consumers used to drink thermally treated
milk. Moreover, current studies only include laboratory
scale and pilot plant equipment. Therefore, to introduce
successfully this technique to the dairy industry, systems
with higher rates of production and with identical or
improved eectiveness must be designed taking into
consideration the cost criteria.
Acknowledgements
The authors wish to thank the Comision Interministerial de Ciencia y Tecnologa (CICYT) of Spain
for its support of Project ALI97 0774, and the Ministerio de Educacion, Cultura y Deportes for nancial
support granted to Slvia Bendicho throughout her
Doctoral studies.
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