scholarly journals The Influence of High-Power Ultrasound and Bactofugation on Microbiological Quality of Milk

2021 ◽  
Vol 59 (4) ◽  
Author(s):  
Edita Juraga ◽  
Višnja Stulić ◽  
Tomislava Vukušić Pavičić ◽  
Jasenka Gajdoš Kljusurić ◽  
Mladen Brnčić ◽  
...  
Keyword(s):  
High Power ◽  
Treatment Time ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Cow Milk ◽  
Power Ultrasound ◽  
Increased Temperature ◽  
High Power Ultrasound ◽  
Temperature Levels ◽  
Quality Of Milk

Research background. The application of high power ultrasound, combined with a slightly increased temperature on raw whole cow milk, skimmed cow milk, and skimmed cow milk that passed the bactofugation process were analyzed. A combination of those techniques, ultrasound and the bactofugation of milk was conducted to achieve the microbiological accuracy that is usually achieved by the pasteurization process. Experimental approach. The milk samples (200 mL) were treated for 2.5, 5, 7.5 and 10 minutes with high-power ultrasound (200 W and 400 W) with a frequency of 24 kHz. The treatments were conducted with a constant duty cycle of 100 %. Temperature levels during the treatments were 20 °C, and 55 °C. The count of somatic cells was analyzed for the aerobic mesophilic bacteria, as well the number of Enterobacteriaceae, Escherichia coli, and Staphylococcus aureus cells. Results and conclusions. The best result from the perspective of the reduction of the total count of bacteria was achieved by high-power ultrasound with a power of 400 W treated for 10 minutes. High reduction of Enterobacteriaceae, E. coli, and S. aureus cells was achieved in ultrasound treatment of raw whole, skimmed, and skimmed cow milk with a power of 200 and 400 W regardless of a treatment time. Novelty and scientific contribution: High-power ultrasound with a combination of bactofugation as a pretreatment for milk and with a slightly increased temperature (up to 55 °C) is much more economical than the pasteurization process, while it preserves the sensory and physical-chemical properties of milk.

scholarly journals Properties of Milk Treated with High Power Ultrasound and Bactofugation

2021 ◽  
Vol 59 (1) ◽  
Author(s):  
Edita Juraga ◽  
Tomislava Vukušić Pavičić ◽  
Jasenka Gajdoš Kljusurić ◽  
Mladen Brnčić ◽  
Tomislav Juraga ◽  
...  
Keyword(s):  
High Power ◽  
Room Temperature ◽  
Cow Milk ◽  
Power Ultrasound ◽  
Increased Temperature ◽  
High Power Ultrasound ◽  
Physico Chemical ◽  
Pre Treatment ◽  
Milk Treatment ◽  
Ultrasound Power

Research background. Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation of milk, after which the physico-chemical and sensory properties of the milk were examined, with the primary aim of achieving consistency of the properties of the milk with pasteurization. Experimental approach. Ultrasound power levels of 200 and 400 W and frequency of 24 kHz with constant cycle were used. Milk treatment duration was 2.5, 5, 7.5 and 10 min with sonification at temperature of 20 °C (room temperature) and thermosonification (ultrasound at temperature higher than room temperature) at temperature of 55 °C. The purpose of this study was to investigate application of high power ultrasound, combined with a slightly increased temperature on: whole cow milk; skimmed cow milk and skimmed cow milk that passed bactofugation process. Results and conclusions. The best sensory grade was achieved when milk was treated with ultrasound power of 200 W, at 20 °C and the processing time was max. 7.5 min. This research shows potential of applications of high-power ultrasound in dairy industry, when combined with bactofugation technology as a pre-treatment for milk and with a slightly increased temperature (up to 55 °C). Novelty and scientific contribution. The application of these two technologies leads to milder processing conditions than pasteurization, an economical and more environmentally friendly technological process preferred by costumers and consumers, but also to a nutritionally beneficial composition of milk.

scholarly journals High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1344 ◽  
Author(s):  
Emilio Celotti ◽  
Stefano Stante ◽  
Paola Ferraretto ◽  
Tomás Román ◽  
Giorgio Nicolini ◽  
...  
Keyword(s):  
High Power ◽  
Treatment Time ◽  
Chemical Effect ◽  
Anthocyanin Content ◽  
Power Ultrasound ◽  
Percentage Decrease ◽  
High Power Ultrasound ◽  
Sensory Qualities ◽  
Chromatic Properties ◽  
Stability Indices

Polyphenols, especially anthocyanins, play an important role on red wine sensory qualities and their evolution during storage. High Power Ultrasound (HPU) has been recognized as one of the most promising technologies which can be applied in winemaking processes for several purposes, and it is recently officially approved for crushed grapes treatments. The effect of ultrasound amplitude (41 and 81%) and treatment time (1, 3, and 5 min) has been studied on anthocyanins, flavan-3-ols, tannins, polymerized pigments, HCl index, and the color intensity of two finished red young wines. Anthocyanins and phenols compounds were not degraded with an increase in amplitude and sonication time, and the chromatic properties of the selected wines were preserved. Amplitude and ultrasound time were also evaluated considering their effect on evolution of anthocyanin content and phenolic stability indices during the first thirty days of storage. The higher level of amplitude (81%) induced a higher percentage decrease in tannins, 15% and 40% after 15 and 30 days of storage, respectively, compared to untreated wine which did not show a significant change during storage. HPU shows a possible chemical effect on the evolution of some analytical indices during bottling maturation, but their effectiveness could be strictly linked with the initial phenolic profile and ratios between polyphenol classes.

scholarly journals Synthesis and Characterization of Nano-Sized 4-Aminosalicylic Acid–Sulfamethazine Cocrystals

Pharmaceutics ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 277 ◽  
Author(s):  
Ala’ Salem ◽  
Anna Takácsi-Nagy ◽  
Sándor Nagy ◽  
Alexandra Hagymási ◽  
Fruzsina Gősi ◽  
...  
Keyword(s):  
High Power ◽  
Active Pharmaceutical Ingredient ◽  
Polymorphic Form ◽  
Degree Of Crystallinity ◽  
Dissolution Enhancement ◽  
Aminosalicylic Acid ◽  
Nano Technology ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
High Degree

Drug–drug cocrystals are formulated to produce combined medication, not just to modulate active pharmaceutical ingredient (API) properties. Nano-crystals adjust the pharmacokinetic properties and enhance the dissolution of APIs. Nano-cocrystals seem to enhance API properties by combining the benefits of both technologies. Despite the promising opportunities of nano-sized cocrystals, the research at the interface of nano-technology and cocrystals has, however, been described to be in its infancy. In this study, high-pressure homogenization (HPH) and high-power ultrasound were used to prepare nano-sized cocrystals of 4-aminosalysilic acid and sulfamethazine in order to establish differences between the two methods in terms of cocrystal size, morphology, polymorphic form, and dissolution rate enhancement. It was found that both methods resulted in the formation of form I cocrystals with a high degree of crystallinity. HPH yielded nano-sized cocrystals, while those prepared by high-power ultrasound were in the micro-size range. Furthermore, HPH produced smaller-size cocrystals with a narrow size distribution when a higher pressure was used. Cocrystals appeared to be needle-like when prepared by HPH compared to those prepared by high-power ultrasound, which had a different morphology. The highest dissolution enhancement was observed in cocrystals prepared by HPH; however, both micro- and nano-sized cocrystals enhanced the dissolution of sulfamethazine.

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