ULTRASON UYGULAMASININ SÜT ÜRÜNLERİNDE HOMOJENİZASYON, JEL YAPISI, VİSKOZİTE VE SU TUTMA KAPASİTESİ ÜZERİNE ETKİSİ

Öz

Süt endüstrisinde son yıllarda geleneksel ısıl işlem yerine besin öğelerine daha az zarar veren ve daha uzun raf ömrü sağlayan teknolojilere artan bir ilgi ve tüketici talebi olduğu görülmektedir. Ultrason bu yenilikçi teknolojilerden biridir. Ultrason uygulamaları nispeten ucuz, basit, hızlı, toksik olmayan, çevre dostu ve enerji tasarrufu sağlayan bir proses olduğundan gıda endüstrisinde gelişmekte olan bir teknolojidir. Süt endüstrisinde ultrason uygulamaları yüksek ısıl işlem ile karşılaştırıldığında, homojenizasyon veriminin arttırılması, jel kuvveti ve sıkılığının iyileştirilmesi, viskozite ve su tutma kapasitesinin arttırılması gibi önemli avantajlara sahiptir. Bu çalışmada, ultrasonun temel prensipleri ile süt ürünlerinde homojenizasyon, jel yapısı, viskozite ve su tutma kapasitesi üzerine ultrasonun etkilerini ele alan ve araştırma bulgularını da içeren çalışmalar derlenmiştir. 

Anahtar Kelimeler

• Ultrason
• süt ürünleri
• homojenizasyon
• viskozite
• su tutma kapasitesi
• jel yapısı

EFFECTS OF ULTRASOUND APPLICATION ON HOMOGENIZATION, GEL STRUCTURE, VISCOSITY AND WATER HOLDING CAPACITY IN DAIRY PRODUCTS

Öz

In dairy technology, there is an increased significance and consumer demand for technologies which give least damage to the nutritional ingredients and provide longer shelf life instead of traditional heat treatment in recent years. Ultrasound is one of these innovative technologies. Ultrasound applications have becoming an emerging technology in food industry as they are relatively cheap, simple, fast, non-toxic, environment friendly and energy saving processes. In dairy industry, ultrasound applications have important advantages compared to high temperature heat treatment such as increasing homogenization efficiency, viscosity and water holding capacity and improving gel strength and firmness. In this study, the basic principles of ultrasound and the studies including research findings on the effects of ultrasound on homogenization, gel structure, viscosity and water holding capacity of dairy products were reviewed.

Anahtar Kelimeler

• Ultrasound
• dairy products
• homogenization
• viscosity
• water holding capacity
• gel structure

Kaynakça

1. Almanza-Rubio, J.L., Gutiérrez-Méndez, N., Leal-Ramos, M.Y., Sepulveda, D., Salmeron, I. (2016). “Modification of the textural and rheological properties of cream cheeseusing thermosonicated milk”, J. Food Eng., 168: 223–230, doi: 10.1016/j.jfoodeng.2015.08.002.
2. Arzeni, C., Martinez, K., Zema, P., Arias, A., Perez, O.E., Pilosof, A.M.R. (2012). “Comparative study of high intensity ultrasound effects on food proteins functionality”, J. Food Eng., 108: 463–472, doi: 10.1016/j.jfoodeng.2011.08.018.
3. Ashokkumar, M. (2011). “The characterization of acoustic cavitation bubbles – An overview”, Ultrason. Sonochem., 18: 864–872, doi: 10.1016/j.ultsonch.2010.11.016.
4. Ashokkumar, M. (2015). “Applications of ultrasound in food and bioprocessing”, Ultrason. Sonochem., 25: 17–23, doi: 10.1016/j.ultsonch.2014.08.012.
5. Awad, T.S., Moharram, H.A., Shaltout, O.E., Asker, D., Youssef, M.M. (2012). “Applications of Ultrasound in Analysis, Processing and Quality Control of Food: A Review”, Food Res. Int., 48: 410-427, doi: 10.1016/j.foodres.2012.05.004.
6. Bosiljkov, T., Tripalo, B., Ježek, D., Brnčić, M., Karlović, S., Dujmić, F. (2012). “Influence of High Intensity Ultrasound Treatments on Physical Properties of Sheep Milk”, Croat. J. Food Tech. Biotech. Nutr., 7: 44-48.
7. Chandrapala, J., Zisu, B., Palmer, M., Kentish, S., Ashokkumar, M. (2011). “Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate”, Ultrason. Sonochem., 18 :951–957, doi:10.1016/j.ultsonch.2010.12.016.
8. Chandrapala, J., Martin, G.J.O., Zisu, B., Kentish, S.E., Ashokkumar, M. (2012). “The effect of ultrasound on casein micelle integrity”, J. Dairy Sci., 95: 6882–6890, doi:10.3168/jds.2012-5318.

9. Chandrapala, J., C. Oliver, S. Kentish, M. Ashokkumar. (2012a). “Ultrasonics in food processing” Ultrason. Sonochem., 19: 975- 983.
10. Chandrapala, J., Leong, T. (2015). “Ultrasonic Processing for Dairy Applications: Recent Advances”, Food Eng. Rev., 7: 143–158, doi: 10.1007/s12393-014-9105-8.
11. Chandrapala, J., Ong, L., Zisu, B., Gras, S.L., Ashokkumar, M., Kentish, S.E. (2016). “The effect of sonication and high pressure homogenisation on the properties of pure cream”, Innov. Food Sci. Emerg. Technol.,, 33: 298–307, doi: 10.1016/j.ifset.2015.11.023.
12. Cheng, X., Zhang, M., Xu, B., Adhikari, B., Sun, J. (2015). “The principles of ultrasound and its application in freezing related processes of food materials: A review”, Ultrason. Sonochem., 27: 576–585, doi: 10.1016/j.ultsonch.2015.04.015.
13. Chouliara, E., Georgogianni, K.G., Kanellopoulou, N., Kontominas, M.G. (2010). “Effect of ultrasonication on microbiological, chemical and sensory properties of raw, thermized and pasteurized milk”, Int. Dairy J., 20: 307–313, doi: 10.1016/j.idairyj.2009.12.006.
14. Engin, B., Karagul Yuceer, Y. (2012). “Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk”, J. Sci. Food Agric., 92(6): 1245-1252, doi: 10.1002/jsfa.4689.
15. Erkaya, T., Baslar, M., Sengül, M., Ertugay, M.F. (2015). “Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage”, Ultrason. Sonochem., 23: 406–412, doi: 10.1016/j.ultsonch.2014.08.009.
16. Ertugay, M.F., Şengül, M. ve Şengül, M. (2004.) “Effect of Ultrasound Treatment on Milk Homogenisation and Particle Size Distribution of Fat”, Turk. J. Vet. Anim. Sci., 28: 303-308.
17. Gao, S., Hemar, Y., Lewis, G.D., Ashokkumar, M. (2014). “Inactivation of Enterobacter aerogenes in reconstituted skim milk by high- and low-frequency ultrasound”, Ultrason. Sonochem., 21: 2099–2106, doi: 10.1016/j.ultsonch.2013.12.008.
18. Gursoy, O., Yılmaz, Y., Gokce, O., Ertan, K. (2016). “Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk”, Emir. J. Food Agr., 28(4): 235-241, doi: 10.9755/ejfa.2015-09-719.
19. Higuera-Barraza, O.A., Del Toro-Sanchez, C.L., Ruiz-Cruz, S., Márquez-Ríos, E. (2016). “Effects of high-energy ultrasound on the functional properties of proteins”, Ultrason. Sonochem., 31: 558–562, doi: 10.1016/j.ultsonch.2016.02.007.
20. Huang, G., Chen, S., Dai, C., Sun, L., Sun, W., Tang, Y., Xiong, F., He, R., Ma, H. (2017). “Effects of ultrasound on microbial growth and enzyme activity”, Ultrason. Sonochem., 37: 144–149, doi: 10.1016/j.ultsonch.2016.12.018.
21. Jambrak, A.R., Mason, T.J., Lelas, V., Paniwnyk, L., Herceg, Z. (2013). “Effect of ultrasound treatment on particle size and molecular weightof whey proteins”, J. Food Eng., 121: 15 –23, doi: 10.1016/j.jfoodeng.2013.08.012.
22. Knorr, D., Zenker, M.,Heinz, V., Lee, D.U. (2004). “Applications and potential of ultrasonics in food processing” Trends Food Sci. Tech., 15: 261–266, doi: 10.1016/j.tifs.2003.12.001.
23. Leong, T., Juliano, P., Johansson, L., Mawson, R., McArthur, S., Manasseh, R. (2015). “Continuous Flow Ultrasonic Skimming of Whole Milk in a Liter-Scale Vessel”, Ind. Eng. Chem. Res., 54: 12671−12681, doi: 10.1021/acs.iecr.5b03142.
24. Leong, T., Johansson, L., Mawson, R., McArthur, S., Manasseh, R, Juliano, P. (2016). “Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel”, Ultrason. Sonochem., 28: 118–129, doi: 10.1016/j.ultsonch.2015.06.023.
25. Liu, Z., Juliano, P., Williams, R.P.W., Niere, J., Augustin, M.A. (2014). “Ultrasound improves the renneting properties of milk” Ultrason. Sonochem., 21: 2131–2137, doi:10.1016/j.ultsonch.2014.03.034.
26. Loveday, S.M., Sarkar, A., Singh, H. (2013). “Innovative yoghurts: Novel processing technologies for improving acid milk gel texture”, Trends Food Sci. Tech., 33: 5-20, doi:10.1016/j.tifs.2013.06.007.
27. Marchesini, G., Balzan, S., Montemurro, F., Fasolato, L., Andrighetto, I., Segato, S., Enrico Novelli, E. (2012). “Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk”, Innov. Food Sci. Emerg. Technol., 16: 391–397, doi:10.1016/j.ifset.2012.09.003.
28. Mohammadi, V., Ghasemi-Varnamkhasti, M., Ebrahimi, R., Abbasvali, M. (2014). “Ultrasonic techniques for the milk production industry”, Measurement, 58: 93–102, doi:10.1016/j.measurement.2014.08.022.
29. Mohammadi, V., Ghasemi-Varnamkhasti, M., Gonzalez, L.A. (2017). “Analytical measurements of ultrasound propagation in dairy products: A review”, Trends Food Sci. Tech., 61: 38-48, doi: 10.1016/j.tifs.2016.12.004.
30. Nguyen, N.H.A., Anema, S.G., (2017). “Ultrasonication of reconstituted whole milk and its effect on acid gelation”, Food Chem., 217: 593–601, doi: 10.1016/j.foodchem.2016.08.117.
31. Nöbel, S., Ross, N.L. Protte, K., Körzendörfer, A., Hitzmann, B., Hinrichs, J. (2016). “Microgel particle formation in yogurt as influenced by sonication during fermentation”, J. Food Eng., 180: 29-38, doi: 10.1016/j.jfoodeng.2016.01.033.
32. Ojha, K.S., Mason, T.J., O’Donnell, C.P., Kerry, J.P., Tiwari, B.K. (2017). “Ultrasound technology for food fermentation applications”, Ultrason. Sonochem., 34: 410–417, doi:10.1016/j.ultsonch.2016.06.001.
33. O’Sullivan, J., Murray, B., Flynn, C., Norton, I. (2015). “Comparison of batch and continuous ultrasonic emulsification processes” J. Food Eng., 167: 114–121, doi:10.1016/j.jfoodeng.2015.05.001.
34. Ozer, B. (2006). Yoğurt Bilimi ve Teknolojisi. Toprak Ofset Matbaacılık, Izmir, Türkiye, 40 s. ISBN: 975-9944-5660-0-4.
35. Riener, J., Noci, F., Cronin, D. A., Morgan, D. J., Lyng, J. G. (2009). “The effect of thermosonication of milk on selected physicochemical and microstructural properties of yoghurt gels during fermentation”, Food Chem., 114: 905–911, doi:10.1016/j.foodchem.2008.10.037.
36. Riener, J., Noci, F., Cronin, D. A., Morgan, D. J., Lyng, J. G. (2010). “A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks”, Food Chem., 119: 1108–1113, doi: 10.1016/j.foodchem.2009.08.025.
37. Shanmugam, A., Chandrapala, J., Ashokkumar, M. (2012). “The effect of ultrasound on the physical and functional properties of skim milk”, Innov. Food Sci. Emerg. Technol., 16: 251–258, doi: 10.1016/j.ifset.2012.06.005.
38. Shershenkov, B., Suchkova, E. (2015). “Upgrading the technology of functional dairy products by means of fermentation process ultrasonic intensification” Agron. Res., 13(4): 1074–1085.
39. Shestakov, S., Krasulya, O., Rink, R., Ashokkumar, M. (2013). “Sonication of dairy systems improves their properties”, http://www.ejta.org/en/shestakov5eng (Erişim tarihi: 04.09.2013)
40. Soria, A.C. and M. Villamiel. 2010. “Effect of ultrasound on the technological properties and bioactivity of food: A review”, Trends Food Sci. Technol., 21: 323-331, doi:10.1016/j.tifs.2010.04.003.
41. Sfakianakis, P., Tzia, C. (2014). “Conventional and innovative processing of milk for yogurt manufacture; development of texture and flavor: a review”, Foods, 3(1): 176–193, doi:10.3390/foods3010176
42. Sfakianakis, P., Topakas, E., Tzia, C. (2015). “Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process” Food Bioprocess Tech., 8: 548–557, doi: 10.1007/s11947-014-1412-9
43. Paniwnyk, L. (2017). “Applications of ultrasound in processing of liquid foods: A review”, Ultrason. Sonochem., in press, doi: 10.1016/j.ultsonch.2016.12.025.
44. Pingret, D., A.S. Fabiano-Tixie, F. Chemat. (2013). “Degradation during application of ultrasound in food processing: A review”, Food Control, 31: 593-606, doi:10.1016/j.foodcont.2012.11.039.
45. Shanmugam, A., Ashokkumar, M. (2014). “Functional properties of ultrasonically generated flaxseed oil-dairy emulsions”, Ultrason. Sonochem., 21: 1649–1657, doi:10.1016/j.ultsonch.2014.03.020.
46. Şengül, M., Başlar, M., Erkaya, T., Ertugay, M.F. (2009). “Ultrasonik homojenizasyon işleminin yoğurdun su tutma kapasitesi üzerine etkisi”, GIDA, 34(4): 219-222.
47. Vijayakumar, S., Grewell, D., Annandarajah, C., Benner, L., Clark, S. (2015). “Quality characteristics and plasmin activity of thermosonicated skim milk and cream”, J. Dairy Sci., 98: 6678–6691, doi: 10.3168/jds.2015-9429.
48. Wu, H., Hulbert, G.J., Mount, J.R. (2001). “Effects of ultrasound on milk homogenization and fermentation with yogurt starter”, Innov. Food Sci. Emerg. Technol., 1: 211-218.
49. Yanjun, S., Jianhang, C., Shuwen, Z., Hongjuan, L., Jing, L., Lu, L., Uluko, H., Yanling, S., Wenming, C., Wupeng, G., Jiaping, L. (2014). “Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate”, J. Food Eng., 124:11–18, .doi: 10.1016/j.jfoodeng.2013.09.013.
50. Zisu, B., Lee, J., Chandrapala, J., Bhaskaracharya, R., Palmer, M., Kentish, S., Ashokkumar, M. (2011). “Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders”, J. Dairy Res., 78: 226–232, doi: 10.1017/S0022029911000070.
51. Zhang, Z., Sun, D.W. Zhu, Z., Cheng, L. (2015). “Enhancement of Crystallization Processes by Power Ultrasound: Current State-of-the-Art and Research Advances”, Comp. Rev. Food Sci. F., 14: 303-316, doi: 10.1111/1541-4337.12132.
52. Zhang, Z., Regenstein, J.M., Zhou, P., Yang, Y. (2017). “Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel”, Ultrason. Sonochem., 34: 960–967, doi: 10.1016/j.ultsonch.2016.08.008.
53. Zhao, L., Zhang, S., Uluko, H., Liu, L., Lu, J., Xue, H., Kong, F., Lv, J. (2014). “Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat’s milk”, Food Chem., 165: 167–174, doi: 10.1016/j.foodchem.2014.05.081.
54. Zwieten, R., Verhaagen, B., Schroën, K., Rivas, D.F. (2017). “Emulsification in novel ultrasonic cavitation intensifying bag reactors”, Ultrason. Sonochem., 36: 446–453, doi:10.1016/j.ultsonch.2016.12.004.