Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey

Ultrasonics Sonochemistry
Amir Ehsan TorkamaniTanoj Kumar Singh

Abstract

Ultrasound (US) has been suggested for many whey processing applications. This study examined the effects of ultrasound treatment on the oxidation of lipids in Cheddar cheese whey. Freshly pasteurized whey (0.86 L) was ultrasonicated in a contained environment at the same range of frequencies and energies for 10 and 30 min at 37°C. The US reactor used was characterized by measuring the generation of free radicals in deionized water at different frequencies (20-2000 kHz) and specific energies (8.0-390 kJ/kg). Polar lipid (PL), free and bound fatty acids and lipid oxidation derived compounds were identified and quantified before and after US processing using high performance liquid chromatography equipped with an evaporative light scattering detector (HPLC-ELSD), methylation followed by gas chromatography flame ionized detector (GC-FID) and solid phase micro-extraction gas chromatography mass spectrometry (SPME-GCMS), respectively. The highest concentration of hydroxyl radical formation in the sonicated whey was found between 400 and 1000 kHz. There were no changes in phospholipid composition after US processing at 20, 400, 1000 and 2000 kHz compared to non-sonicated samples. Lipid oxidation volatile compounds were detected in bo...Continue Reading

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Citations

Apr 8, 2014·Ultrasonics Sonochemistry·Pablo JulianoTanoj Kumar Singh
Apr 8, 2014·Ultrasonics Sonochemistry·Olga KrasulyaBoris Krasulya
Apr 22, 2014·Ultrasonics Sonochemistry·Nataliya PorovaIrina Potoroko
Sep 20, 2015·Ultrasonics Sonochemistry·Thomas LeongPablo Juliano
Apr 12, 2016·Journal of Dairy Science·Amir E TorkamaniTanoj K Singh
Jun 19, 2021·Ultrasonics Sonochemistry·Genaro G Amador-EspejoHector Ruiz-Espinosa
Apr 20, 2018·Journal of Agricultural and Food Chemistry·Juan PerezBrijesh K Tiwari

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