Scholarlink

<p>This study investigated the effects of probe ultrasound pretreatment (45&#xa0;kHz, 420 W) on goat milk and its impact on kefir fermentation, structural modifications, and functional quality. A central composite rotatable design was applied by varying sonication time (3–10&#xa0;min) and intensity (30–90%). The optimized condition (5.5&#xa0;min, 60% intensity) accelerated fermentation by 41.7% compared with the control, consistent with structural modifications in milk proteins and colloidal particles. Ultrasound pretreatment reduced particle size (&lt; 29.8%), polydispersity (&lt; 14.8%), and increased ζ-potential (&lt; 8.6%), enhancing colloidal stability, while FTIR and intrinsic fluorescence analyses confirmed conformational changes in protein structure. Kefir produced from ultrasound-pretreated milk (sonicated Kefir) exhibited enhanced antioxidant activity (DPPH &gt; 25% and ABTS &gt; 30% increase on day 1), greater water-holding capacity (&gt; 50%), and reduced syneresis (&lt; 46%) compared with the control, maintaining superior stability throughout 21&#xa0;days of refrigerated storage. Rheological analysis confirmed that sonicated Kefir had a higher consistency index (up to &gt; 350%) and greater shear resistance (up to &gt; 160%), reflecting a denser and more cohesive gel network. Overall, ultrasound pretreatment proved to be an effective and sustainable strategy to accelerate fermentation and improve the physicochemical, functional, and rheological properties of goat milk kefir, supporting its application in the development of next-generation functional fermented dairy products.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Effect of Probe Ultrasound on the Microstructural Properties of Goat Milk and on Goat Milk Kefir Production: Impacts on Fermentation, Functional Attributes, and Rheological Properties

  • 期刊论文

  • 发表日期：

    2025年12月1日

查看全文
  • Vitor Souza Lima,
  • Dirceu Trindade Santhiago,
  • Maria Eduarda de Freitas Neves,
  • Wislla Antônia Oliveira Viana,
  • Flaviana Coelho Pacheco,
  • Irene Andressa,
  • Hiasmyne Silva de Medeiros,
  • José Antônio de Queiroz Lafetá Junior,
  • Paulo Henrique Costa Paiva,
  • Ana Flávia Coelho Pacheco

摘要

This study investigated the effects of probe ultrasound pretreatment (45 kHz, 420 W) on goat milk and its impact on kefir fermentation, structural modifications, and functional quality. A central composite rotatable design was applied by varying sonication time (3–10 min) and intensity (30–90%). The optimized condition (5.5 min, 60% intensity) accelerated fermentation by 41.7% compared with the control, consistent with structural modifications in milk proteins and colloidal particles. Ultrasound pretreatment reduced particle size (< 29.8%), polydispersity (< 14.8%), and increased ζ-potential (< 8.6%), enhancing colloidal stability, while FTIR and intrinsic fluorescence analyses confirmed conformational changes in protein structure. Kefir produced from ultrasound-pretreated milk (sonicated Kefir) exhibited enhanced antioxidant activity (DPPH > 25% and ABTS > 30% increase on day 1), greater water-holding capacity (> 50%), and reduced syneresis (< 46%) compared with the control, maintaining superior stability throughout 21 days of refrigerated storage. Rheological analysis confirmed that sonicated Kefir had a higher consistency index (up to > 350%) and greater shear resistance (up to > 160%), reflecting a denser and more cohesive gel network. Overall, ultrasound pretreatment proved to be an effective and sustainable strategy to accelerate fermentation and improve the physicochemical, functional, and rheological properties of goat milk kefir, supporting its application in the development of next-generation functional fermented dairy products.