等离子体处理对牛乳微生物、营养和理化特性影响的研究进展

Research progress on plasma treatments in milk microbiological,nutritional,and physicochemical properties

非热处理近年来越来越多地应用于牛乳,主要包括超高压、微波、超声波、超高压均质、微流控和等离子体处理,相比传统牛奶的热处理,非热处理牛奶的营养成分破坏更小且处理时间更短。本文综述了等离子体对牛乳的营养特性(蛋白质、脂肪、乳糖)、理化特性(粒径、黏度、颜色、微观结构和感官特性)、微生物及酶变化的影响。且基于报道文献,探讨了这种非热处理技术未来研究进展。

Non-thermal processing has been increasingly applied to milk in recent years,mainly including ultrahigh pressure,microwave,ultrasonic,ultra-high pressure homogenization,microfluidic control,and plasma treatment.Compared with the traditional thermal treatment of milk,non-thermal processing results in less degradation of nutritional components in milk and shorter processing time.This article provided an overview of the effect of plasma treatment on milk's nutritional characteristics(protein,fat,lactose),physicochemical properties(particle size,viscosity,color,microstructure,and sensory properties),as well as the changes in microbiological and enzymatic activities.And based on the literature reviewed,the future research progress of this non-thermal processing technologies were also discussed.