Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review

TL;DR

This review explores how high-pressure processing affects milk components like proteins and enzymes, offering insights for food science and industry.

Contribution

The paper provides a comprehensive and critical analysis of high-pressure processing effects on milk bioactive compounds.

Findings

High-pressure processing can significantly alter the structure of casein and whey proteins in milk.

Moderate pressures and mild heating can activate or stabilize milk enzymes, increasing their activity by up to 140%.

Lactose addition before high-pressure processing can prevent the formation of large casein micelles.

Abstract

High-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400–600 MPa and exposure times of 1–5 min) in reducing pathogenic microflora for up to 5 logs. Analysis of modern scientific sources has shown that pressure affects the main components of milk including fat globules, lactose, casein micelles. The behavior of whey proteins under HPP is very important for milk and dairy products. HPP can cause significant changes in the quaternary (> 150 MPa) and tertiary (> 200 MPa) protein structures. At pressures > 400 MPa, they dissolve in the following order: αs2-casein, αs1-casein, k-casein, and β-casein. A similar trend is observed in the processing of whey proteins. HPP can affect the rate of milk fat adhering as cream with increased results at 100–250 MPa with time dependency while decreasing up to 70% at 400–600 MPa. Some studies indicated the lactose influencing casein on HP, with 10% lactose addition in case in suspension before exposing it to 400 MPa for 40 min prevents the formation of large casein micelles. Number of researches has shown that moderate pressures (up to 400 MPa) and mild heating can activate or stabilize milk enzymes. Pressures of 350–400 MPa for 100 min can boost the activity of milk enzymes by up to 140%. This comprehensive and critical review will benefit scientific researchers and industrial experts in the field of HPP treatment of milk and its effect on milk components.

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