На сайте журнала ведутся технические работы. Старая версия сайта находится по адресу https://old-fptt.kemsu.ru
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Традиционные и инновационные способы применения ультрафиолетового излучения в молочной промышленности

Аннотация
Традиционные методы термической обработки являются частью молочной промышленности при производстве молока и молочных продуктов. Однако в последнее время возрос интерес к нетермическим методам обработки сырья, обеспечивающим микробиологическую безопасность при сохранении питательной ценности и улучшающим технологические свойства продуктов. Целью работы является обзор научно-технической литературы о применении ультрафиолетовой (УФ) обработки, в том числе в комплексе с традиционной пастеризацией, как нетермического способа обработки молочного сырья и ее влиянии на структуру и свойства белков молока, а также технологические показатели молочных продуктов.
В обзор включены статьи, опубликованные на английском и русском языках за период 2004–2021 гг. Для поиска были использованы базы данных Scopus, Web of Science, Elsevier, ResearchGate и Elibrary.
Обзор литературы показал, что большая часть доступной информации по УФ-обработке сосредоточена на аспектах сохранения микробиологической безопасности молока и молочных продуктов. В исследованиях показано, что УФ-обработка может вызывать денатурацию и агрегацию молочных белков с последующим образованием новых поперечных связей в зависимости от дозы облучения. Конформационные изменения молочных белков под действием УФ-излучения способствуют улучшению их функциональных свойств. Это делает их ценными пищевыми ингредиентами при разработке пленочных покрытий и в технологии приготовления кисломолочных продуктов.
Способность сывороточных белков к полимеризации в результате электромагнитного воздействия применяют при изготовлении пленочных покрытий с высокими прочностными характеристиками и низкой паропроницаемостью. В технологии кисломолочных продуктов (йогурт) УФ-излучение способствует улучшению их технологических свойств, включая вязкость и влагоудерживающую способность. Воздействие электромагнитных волн на животные белки, а также на сенсорные и технологические свойства молочных продуктов изучено недостаточно. Поэтому данное направление представляет интерес для дальнейших исследований.
Ключевые слова
Молоко , сывороточные белки , ультрафиолетовая обработка , доза облучения , патогенные микроорганизмы , функциональные свойства белков
СПИСОК ЛИТЕРАТУРЫ
  1. Buhler S, Solari F, Gasparini A, Montanari R, Sforz S, Tedeschi T. UV irradiation as a comparable method to thermal treatment for producing high quality stabilized milk whey. LWT. 2019;105:127–134. https://doi.org/10.1016/j.lwt.2019.01.051
  2. Myalenko DM, Fedotova OB. Development and improvement of packaging disinfection technology by ultraviolet irradiation. In: Galstyan AG, editor. Ideas of academician Vladimir Dmitrievich Kharitonov in science-intensive technologies of milk processing. Moscow: VNIMI; 2021. pp. 207–226. (In Russ.). https://doi.org/10.37442/978-5-6043854-6-3
  3. Gunter-Ward DM, Patras A, Bhullar MS, Kilonzo-Nthenge A, Pokharel B, Sasges M. Efficacy of ultraviolet (UV‐C) light in reducing foodborne pathogens and model viruses in skim milk. Journal of Food Processing and Preservation. 2018;42(2). https://doi.org/10.1111/jfpp.13485
  4. Ward DM, Patras A, Kilonzo-Nthenge A, Yannam SK, Pan C, Xiao H, et al. UV‐C treatment on the safety of skim milk: Effect on microbial inactivation and cytotoxicity evaluation. Journal of Food Process Engineering. 2019;42(4). https://doi.org/10.1111/jfpe.12944
  5. Ikhlov BL. Spectra of DNA. Review. Journal of New Medical Technologies. 2018;25(2):121–134. (In Russ.). https://doi.org/10.24411/1609-2163-2018-16001
  6. Peng K, Koubaa M, Bals O, Vorobiev E. Recent insights in the impact of emerging technologies on lactic acid bacteria: A review. Food Research International. 2020;137. https://doi.org/10.1016/j.foodres.2020.109544
  7. Bhullar MS, Patras A, Kilanzo-Nthenge A, Pokharel B, Yannam SK, Rakariyatham K, et al. Microbial inactivation and cytotoxicity evaluation of UV irradiated coconut water in a novel continuous flow spiral reactor. Food Research International. 2018;103:59–67. https://doi.org/10.1016/j.foodres.2017.10.004
  8. Unluturk S, Atilgan MR, Handan BA, Tari C. Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). Journal of Food Engineering. 2008;85(4):561–568. https://doi.org/10.1016/j.jfoodeng.2007.08.017
  9. Singh PK, Huppertz T. Effect of nonthermal processing on milk protein interactions and functionality. In: Boland M, Singh H, editors. Milk proteins. Academic Press; 2020. pp. 293–324. https://doi.org/10.1016/b978-0-12-815251-5.00008-6
  10. Ochoa-Velasco CE, Díaz-Lima MC, Ávila-Sosa R, Ruiz-López II, Corona-Jiménez E, Hernández-Carranza P, et al. Effect of UV-C light on Lactobacillus rhamnosus, Salmonella Typhimurium, and Saccharomyces cerevisiae kinetics in inoculated coconut water: Survival and residual effect. Journal of Food Engineering. 2018;223:255–261. https://doi.org/10.1016/j.jfoodeng.2017.10.010
  11. Singh H, Bhardwaj SK, Khatri M, Kim K-H, Bhardwaj N. UVC radiation for food safety: An emerging technology for the microbial disinfection of food products. Chemical Engineering Journal. 2021;417. https://doi.org/10.1016/j.cej.2020.128084
  12. Федотова О. Б., Мяленко Д. М. Нетрадиционный подход к обеззараживанию пищевой упаковки // Молочная промышленность. 2016. № 1. С. 25–27.
  13. Myalenko DM, Golowan NS. The influence of ultraviolet radiation on sanitary and hygiene indicators of polyethylene film for dairy products filled with inorganic components. Bulletin of KSAU. 2020;164(11):205–212. (In Russ.). https://doi.org/10.36718/1819-4036-2020-11-205-212
  14. Fedotova OB, Myalenko DM. The research of physical and mechanical indicators of filled food soot of polyethylene film for dairy and food products after exposingto its pulse UV radiation. Bulletin of KSAU. 2020;160(7):155–172. (In Russ.). https://doi.org/10.36718/1819-4036-2020-7-166-172
  15. Kristo E, Hazizaj A, Corredig M. Structural changes imposed on whey proteins by UV irradiation in a continuous UV light reactor. Journal of Agricultural and Food Chemistry. 2012;60(24):6204–6209. https://doi.org/10.1021/jf300278k
  16. Vásquez-Mazo P, Loredo AG, Ferrario M, Guerrero S. Development of a novel milk processing to produce yogurt with improved quality. Food and Bioprocess Technology. 2019;12(6):964–975. https://doi.org/10.1007/s11947-019-02269-z
  17. Voronov A. New generation of low pressure mercury lamps for producing ozone. Ozone: Science and Engineering. 2008;30(6):395–397. https://doi.org/10.1080/01919510802341012
  18. Sommers CH, Cooke PH. Inactivation of avirulent Yersinia pestis in Butterfield's phosphate buffer and frankfurters by UVC (254 nm) and gamma radiation. Journal of Food Protection. 2009;72(4):755–759. https://doi.org/10.4315/0362-028x-72.4.755
  19. Cappozzo JC, Koutchma T, Barnes G. Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies. Journal of Dairy Science. 2015;98(8):5068–5079. https://doi.org/10.3168/jds.2014-9190
  20. Fedotova OB, Pryanichnikova NS. Research of the polyethylene packaging layer structure change in contact with a food product at exposure to ultraviolet radiation. Food Systems. 2021;4(1):56–61. (In Russ.). https://doi.org/10.21323/2618-9771-2021-4-1-56-61
  21. Chughtai MFJ, Farooq MA, Ashfaq SA, Khan S, Khaliq A, Antipov S, et al. Role of pascalization in milk processing and preservation: A Potential alternative towards sustainable food processing. Photonics. 2021;8(11). https://doi.org/10.3390/photonics8110498
  22. Delorme MM, Guimarães JT, Coutinho NM, Balthazar CF, Rocha RS, Silva R, et al. Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods. Trends in Food Science and Technology. 2020;102:146–154. https://doi.org/10.1016/j.tifs.2020.06.001
  23. Koutchma T. Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food and Bioprocess Technology. 2009;2(2):138–155. https://doi.org/10.1007/s11947-008-0178-3
  24. Li Z, Liu D, Xu S, Zhang W, Hemar Y, Regenstein JM, et al. Effects of pasteurization, microfiltration, and ultraviolet-c treatments on microorganisms and bioactive proteins in bovine skim milk. Food Bioscience. 2021;43. https://doi.org/10.1016/j.fbio.2021.101339
  25. Хатунцева О. Н. О нахождении критического числа Рейнольдса ламинарно-турбулентного перехода в задаче Хагена-Пуазейля // Труды МАИ. 2018. № 101.
  26. Капитанская М. А. Математическое моделирование ламинарного и турбулентного течения вязкой несжимаемой жидкости в трубах эллиптического поперечного сечения // Устойчивое развитие науки и образования. 2019. № 6. С. 155–163.
  27. Cilliers FP, Gouws PA, Koutchma T, Engelbrecht Y, Adriaanse C, Swart P. A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese. Innovative Food Science and Emerging Technologies. 2014;23:94–106. https://doi.org/10.1016/j.ifset.2014.03.005
  28. Rossitto PV, Cullor JS, Crook J, Parko J, Sechi P, Cenci-Goga BT. Effects of UV irradiation in a continuous turbulent flow UV reactor on microbiological and sensory characteristics of cow's milk. Journal of Food Protection. 2012;75(12):2197–2207. https://doi.org/10.4315/0362-028X.JFP-12-036
  29. Ansari JA, Ismail M, Farid M. Investigate the efficacy of UV pretreatment on thermal inactivation of Bacillus subtilis spores in different types of milk. Innovative Food Science and Emerging Technologies. 2019;52:387–393. https://doi.org/10.1016/j.ifset.2019.02.002
  30. Krishnamurthy K, Demirci A, Irudayaraj JM. Inactivation of Staphylococcus aureus in milk using flow‐through pulsed UV‐light treatment system. Journal of Food Science. 2007;72(7):M233–M239. https://doi.org/10.1111/j.1750-3841.2007.00438.x
  31. Matak KE, Sumner SS, Duncan SE, Hovingh E, Worobo RW, Hackney CR, et al. Effects of ultraviolet irradiation on chemical and sensory properties of goat milk. Journal of Dairy Science. 2007;90(7):3178–3186. https://doi.org/10.3168/jds.2006-642
  32. Choudhary R, Bandla S, Watson DG, Haddock J, Abughazaleh A, Bhattacharya B. Performance of coiled tube ultraviolet reactors to inactivate Escherichia coli W1485 and Bacillus cereus endospores in raw cow milk and commercially processed skimmed cow milk. Journal of Food Engineering. 2011;107(1):14–20. https://doi.org/10.1016/j.lwt.2011.10.024
  33. Makarapong D, Tantayanon S, Gowanit C, Inchaisri C. Development of an innovative apparatus using UV‐C for controlling the number of microorganisms in raw milk after milking. International Journal of Dairy Technology. 2020;73(1):301–305. https://doi.org/10.1111/1471-0307.12654
  34. Keklik NM, Elik A, Salgin U, Demirci A, Koçer G. Inactivation of Staphylococcus aureus and Escherichia coli O157:H7 on fresh kashar cheese with pulsed ultraviolet light. Food Science and Technology International. 2019;25(8):680–691. https://doi.org/10.1177/1082013219860925
  35. Lacivita V, Conte A, Manzocco L, Plazzotta S, Zambrini VA, Del Nobile MA, et al. Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese. Innovative Food Science and Emerging Technologies. 2016;36:150–155. https://doi.org/10.1016/j.ifset.2016.06.010
  36. Ricciardi EF, Pedros-Garrido S, Papoutsis K, Lyng JG, Conte A, Del Nobile MA. Novel technologies for preserving ricotta cheese: Effects of ultraviolet and near-ultraviolet–visible light. Foods. 2020;9(5). https://doi.org/10.3390/foods9050580
  37. Simmons MJH, Alberini F, Tsoligkas AN, Gargiuli J, Parker DJ, Fryer PJ, et al. Development of a hydrodynamic model for the UV-C treatment of turbid food fluids in a novel “SurePure turbulator™”swirl-tube reactor. Innovative Food Science and Emerging Technologies. 2012;14:122–134. https://doi.org/10.1016/j.ifset.2011.11.006
  38. Юрова Е. А. Методы контроля показателей качества и безопасности в молочной промышленности // Переработка молока. 2017. Т. 210. № 4. С. 12–14.
  39. Юрова Е. А. Идентификация молока-сырья подтверждение соответствия требованиям ТР ТС 033/2013 // Молочная промышленность. 2017. № 1. С. 16–18.
  40. Юрова Е. А., Кобзева Т. В., Фильчакова С. А. Стандартизация методик измерений показателей качества и безопасности молока и продуктов его переработки // Переработка молока. 2019. Т. 241. № 11. С. 6–11.
  41. Юрова Е. А. Особенность контроля молочной продукции по показателям качества и безопасности // Переработка молока. 2019. Т. 234. № 4. С. 6–9.
  42. Koca N, Urgu M, Saatli TE. Ultraviolet light applications in dairy processing. In: Koca N, editor. Technological approaches for novel applications in dairy processing. IntechOpen; 2018. https://doi.org/10.5772/intechopen.74291
  43. Yurova EA, Kobzeva TV, Filchakova SA. The peculiarity of the development of express methods for determining the shelf life of functional milk-based products for long-term storage. Food Industry. 2021;(3):36–39. (In Russ.). https://doi.org/10.24412/0235-2486-2021-3-0026
  44. Yurova EA, Kobzeva TV, Filchakova SA. Application of the accelerated storage method for functional dry milk mixtures. Food Industry. 2021;(8):18–21. (In Russ.). https://doi.org/10.52653/PPI.2021.8.8.004
  45. Yurova EA, Kobzeva TV. Application of the sensory evaluation method when using the accelerated storage technique. Food Industry. 2021;(8):15–17. (In Russ.). https://doi.org/10.52653/PPI.2021.8.8.003
  46. Шидловская В. П., Юрова Е. А. Антиоксидантная активность ферментов // Молочная промышленность. 2011. № 12. С. 48–49.
  47. Шидловская В. П., Юрова Е. А. Антиоксиданты молока их роль в оценке его качества // Молочная промышленность. 2010. № 2. С. 24–26.
  48. Dobriyan EI. Dairy antioxidant system. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(2):101–106. (In Russ.). https://doi.org/10.20914/2310-1202-2020-2-101-106
  49. Koutchma T. Ultraviolet light in food technology: principles and applications. Boca Raton: CRC Press; 2019. 376 p. https://doi.org/10.1201/9780429244414
  50. Engin B, Karagul Yuceer Y. Effects of ultraviolet light and ultrasound on microbial quality and aroma‐active components of milk. Journal of the Science of Food and Agriculture. 2012;92(6):1245–1252. https://doi.org/10.1002/jsfa.4689
  51. Hu G, Zheng Y, Wang D, Zha B, Liu Z, Deng Y. Comparison of microbiological loads and physicochemical properties of raw milk treated with single-/multiple-cycle high hydrostatic pressure and ultraviolet-C light. High Pressure Research. 2015;35(3):330–338. https://doi.org/10.1080/08957959.2015.1063626
  52. Pattison DI, Rahmanto AS, Davies MJ. Photo-oxidation of proteins. Photochemical and Photobiological Sciences. 2012;11(1):38–53. https://doi.org/10.1039/C1PP05164D
  53. Schmid M, Prinz TK, Müller K, Haas A. UV radiation induced cross-linking of whey protein isolate-based films. International Journal of Polymer Science. 2017;2017. https://doi.org/10.1155/2017/1846031
  54. Kuan Y-H, Bhat R, Karim AA. Emulsifying and foaming properties of ultraviolet-irradiated egg white protein and sodium caseinate. Journal of Agricultural and Food Chemistry. 2011;59(8):4111–4118. https://doi.org/10.1021/jf104050k
  55. Scheidegger D, Pecora RP, Radici PM, Kivatinitz SC. Protein oxidative changes in whole and skim milk after ultraviolet or fluorescent light exposure. Journal of Dairy Science. 2010;93(11):5101–5109. https://doi.org/10.3168/jds.2010-3513
  56. Siddique MAB, Maresca P, Pataro G, Ferrari G. Influence of pulsed light treatment on the aggregation of whey protein isolate. Food Research International. 2017;99:419–425. https://doi.org/10.1016/j.foodres.2017.06.003
  57. Díaz O, Candia D, Cobos Á. Effects of ultraviolet radiation on properties of films from whey protein concentrate treated before or after film formation. Food Hydrocolloids. 2016;55:189–199. https://doi.org/10.1016/j.foodhyd.2015.11.019
  58. Влияние нового кисломолочного продукта с гидролизатом сывороточных белков на переносимость и динамику проявлений атопического дерматита у детей с аллергией на белки коровьего молока / В. Д. Харитонов и др. // Вопросы питания. 2015. Т. 84. № 5. С. 56–63.
  59. Simonenko ES, Begunova AV. Development of fermented milk product based on mare milk and lactic microorganisms association. Problems of Nutrition. 2021;90(5):115–125. (In Russ.). https://doi.org/10.33029/0042-8833-2021-90-5-115-125
  60. Шувариков А. С., Пастух О. Н., Юрова Е. А. Качественные показатели коровьего, козьего и верблюжьего молока с учетом аллергенности // Фермер. Черноземье. 2018. Т. 18. № 9. С. 20–25.
  61. Tammineedi CVRK, D Choudhary R, Perez-Alvarado GC, Watson DG. Determining the effect of UV-C, high intensity ultrasound and nonthermal atmospheric plasma treatments on reducing the allergenicity of α-casein and whey proteins. LWT – Food Science and Technology. 2013;54(1):35–41. https://doi.org/10.1016/j.lwt.2013.05.020
  62. Hu G, Zheng Y, Liu Z, Deng Y, Zhao Y. Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations. Food Chemistry. 2016;204:46–55. https://doi.org/10.1016/j.foodchem.2016.02.113
  63. Huppertz T, Vasiljevic T, Zisu B, Deeth H. Novel processing technologies: Effects on whey protein structure and functionality. In: Deeth HC, Bansal N, editors. Whey proteins. Academic Press; 2019. pp. 281–334. https://doi.org/10.1016/B978-0-12-812124-5.00009-6
  64. Guo M, Shen X. Modifications of whey protein. In: Guo M, editor. Whey protein production, chemistry, functionality, and applications. John Wiley and Sons; 2019. pp. 205–225. https://doi.org/10.1002/9781119256052.ch8
  65. de Castro RJS, Domingues MAF, Ohara A, Okuro PK, dos Santos JG, Brexó RP, et al. Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications. Food Structure. 2017;14:17–29. https://doi.org/10.1016/j.foostr.2017.05.004
  66. Silva KS, Mauro MA, Gonçalves MP, Rocha CMR. Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films. Food Hydrocolloids. 2016;54:179–188. https://doi.org/10.1016/j.foodhyd.2015.09.028
  67. Schmid M, Hinz L-V, Wild F, Noller K. Effects of hydrolysed whey proteins on the techno-functional characteristics of whey protein-based films. Materials. 2013;6(3):927–940. https://doi.org/10.3390/ma6030927
  68. Zink J, Wyrobnik T, Prinz T, Schmid M. Physical, chemical and biochemical modifications of protein-based films and coatings: An extensive review. International Journal of Molecular Sciences. 2016;17(9). https://doi.org/10.3390/ijms17091376
  69. Schmid M, Müller K. Whey protein-based packaging films and coatings. In: Deeth HC, Bansal N, editors. Whey proteins. Academic Press; 2019. pp. 407–437. https://doi.org/10.1016/B978-0-12-812124-5.00012-6
  70. Fedotova OB, Myalenko DM. Safety of packaging formed during the production of dairy products. Dairy Industry. 2021;(2):11–13. (In Russ.). https://doi.org/10.31515/1019-8946-2021-02-11-13
  71. Fedotova OB. The role of packaging in determining the expiration date of dairy products with extended shelf life. Dairy Industry. 2021;(9):6–8. (In Russ.). https://doi.org/10.31515/1019-8946-2021-09-6-8
  72. Ustunol Z, Mert B. Water solubility, mechanical, barrier, and thermal properties of cross‐linked whey protein isolate‐based films. Journal of Food Science. 2004;69(3):FEP129–FEP133. https://doi.org/10.1111/j.1365-2621.2004.tb13365.x
  73. Schmid M, Held J, Hammann F, Schlemmer D, Noller K. Effect of UV‐radiation on the packaging‐related properties of whey protein isolate based films and coatings. Packaging Technology and Science. 2015;28(10):883–899. https://doi.org/10.1002/pts.2150
  74. Díaz O, Candia D, Cobos Á. Whey protein film properties as affected by ultraviolet treatment under alkaline conditions. International Dairy Journal. 2017;73:84–91. https://doi.org/10.1016/j.idairyj.2017.05.009
  75. Engin B, Karagul Yuceer Y. Effects of ultraviolet light and ultrasound on microbial quality and aroma‐active components of milk. Journal of the Science of Food and Agriculture. 2012;92(6):1245–1252. https://doi.org/10.1002/jsfa.4689
Как цитировать?
Рязанцева К. А., Шерстнева Н. Е. Традиционные и инновационные способы применения ультрафиолетового излучения в молочной промышленности. Техника и технология пищевых производств, 2022, вып. 52, том. 2, стр. 390-406
DOI
http://doi.org/10.21603/2074-9414-2022-2-2372
Издатель
Кемеровский государственный университет
https://kemsu.ru
ISSN
2074-9414 (Print) /
2313-1748 (Online)
О журнале