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Ultrason Sonochem. 2018 Apr;42:1-10. doi: 10.1016/j.ultsonch.2017.11.015. Epub 2017 Nov 11.

Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage.

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Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil.
School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. Electronic address:
School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.


This study presents the emerging high-intensity ultrasound (HIUS) processing as a non-thermal alternative to high-temperature short-time pasteurization (HTST). Chocolate milk beverage (CMB) was subjected to different ultrasound energy densities (0.3-3.0 kJ/cm3), as compared to HTST pasteurization (72 °C/15 s) aimed to verify the effect of the HIUS processing on the microbiological and physicochemical characteristics of the beverage. The application of HIUS at an energy density of 3.0 kJ/cm3 was able to reduce 3.56 ± 0.02 logarithmic cycles in the total aerobic counts. In addition, the ultrasound energy density affected the physical properties of the beverage as the size distribution of fat globule and rheological behavior, as well as the chemical properties such as antioxidant activity, ACE inhibitory activity, fatty acid profile, and volatile profile. In general, the different energetic densities used as a non-thermal method of pasteurization of CMB were more effective when compared to the conventional pasteurization by HTST, since they improved the microbiological and physicochemical quality, besides preserving the bioactive compounds and the nutritional quality of the product.


Dairy product; Emerging technology; Food processing; Ultrasonic power

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