NDLI: Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey.

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Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey.

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Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Torkamani, Amir Ehsan Juliano, Pablo Ajlouni, Said Singh, Tanoj Kumar
Description	Country affiliation: Australia Author Affiliation: Torkamani AE ( CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia); Juliano P ( CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia. Electronic address: Pablo.Juliano@csiro.au.); Ajlouni S ( Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne, Parkville, VIC 3010, Australia.); Singh TK ( CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia.)
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 both non-sonicated and sonicated whey. Lipid oxidation was not promoted at any tested frequency or specific energy. Free fatty acid concentration was not affected by US treatment per se. Results revealed that US can be utilized in whey processing applications with no negative impact on whey lipid chemistry.
File Format	HTM / HTML
ISSN	13504177
Issue Number	3
Volume Number	21
e-ISSN	18732828
Journal	Ultrasonics Sonochemistry
Language	English
Publisher	Elsevier
Publisher Date	2014-05-01
Publisher Place	Netherlands
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Diagnostic Imaging Cheese Food Handling Methods Lipids Chemistry Milk Proteins Sonication Oxidation-reduction Whey Proteins Journal Article
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Environmental Chemistry Acoustics and Ultrasonics Radiology, Nuclear Medicine and Imaging Chemical Engineering Inorganic Chemistry

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