Study of strawberry flavored milk under pulsed electric field processing

Authors

Daniela Bermúdez-Aguirre, Washington State University
Jaime A. Yáñez, Washington State University
C. Patrick Dunne, US Army Natick Soldier RDEC
Neal M. Davies, Washington State University
Gustavo V. Barbosa-Cánovas, Washington State UniversityFollow

Date of this Version

2010

Comments

Published in Food Research International, 43, (2010), 2201–2207

Abstract

Few studies exist on flavored milk processed by pulsed electric fields (PEF). The main concern is product stability. This study aimed to analyze the degradation of coloring agent Allura Red in strawberry milk under PEF. Four systems were tested containing Allura Red: two commercial milks and two model systems. PEF conditions were 40 kV/cm, 48 pulses (2.5 μs), and 55 °C; coloring agent was quantified via RP-HPLC. After processing, only minor changes were observed in color, Allura Red concentration, and pH. During storage (32 d) at refrigerated conditions (4 °C) commercial samples maintained pH above 6. Model systems dropped below pH 6 after 10 days of storage. Color of samples showed important decrease in a^⁎; hue angle and chroma changed during storage. HPLC analysis reported a bi-phasic effect in Allura Red concentrations versus time. Concentration changed, reaching a maximum value during the middle of storage, possibly attributed to microbial growth, pH reduction, or interaction of proteins. However, PEF affected the stability of Allura Red in milk when additional ingredients were not added to the product.