High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing

• Published in: Trends in food science & technology Vol. 21; no. 10; pp. 483 - 493
• Main Authors: da Cruz, Adriano Gomes, Fonseca Faria, José de Assis, Isay Saad, Susana Marta, André Bolini, Helena Maria, Sant′Ana, Anderson Souza, Cristianini, Marcelo
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.10.2010; Elsevier
• Subjects: attitudes and opinions; Biological and medical sciences; dairy products; electric field; Food industries; food processing; Fundamental and applied biological sciences. Psychology; high pressure treatment; human health; marketing; milk consumption; probiotics; processed foods; pulsed electric fields; shelf life; viability; Probiotic; Electric field; Physical dressing; Use; Pulsed field; Food; High pressure
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2010.07.006

The increased consumption of milk products containing probiotic microorganisms leads to the search for new alternatives to guarantee their viability during the product shelf life, which may assure its benefits for the human health. Emerging technologies employed in food processing, such as high-pressure technology and pulse electric field (PEF) may present intrinsic advantages that enable adequate survival of these microbial groups. This review aims to discuss the potential application of HP and PEF for the processing of dairy products supplemented with probiotic cultures. Aspects of consumers and knowledge and attitudes towards them are also discussed as an additional hurdle to be faced for the marketing of these processed foods.