A comparative study on the effects of boiling and ultrasonication on radical scavenging activity, casein particle size, and whiteness of milk

Vet World Vol.14 July-2021 Article-8

Research Article

Veterinary World, 14(7): 1784-1787

https://doi.org/10.14202/vetworld.2021.1784-1787

Tanmay Hazra¹, Rohit Sindhav², Ch. V. K. Sudheendra³, Mitul Bumbadiya¹, Radhika Govani⁴, and Vimal Ramani³

1. Department of Dairy Chemistry, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India.
2. Department of Dairy Technology, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India.
3. Department of Dairy Microbiology, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India.
4. Department of Dairy Business Management, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India.

Background and Aim: Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of milk.

Materials and Methods: Milk was subjected to boiling and ultrasonication treatments. Then, the micellar casein size and the whiteness of the milk were evaluated using L-Value- intensity of whiteness and the radical scavenging capacity of the milk was evaluated using 1,1-diphenyl-2-picrylhydrazyl method.

Results: The radical scavenging activity of the milk was found to be reduced during the different processing treatments, but this decrease was non-significant for the ultrasonication treatment (p>0.05). However, a significant reduction in radical scavenging activity (p<0.05) was observed for the boiled milk. Micellar casein size reduction was observed after both treatments, and boiling had a significant effect (p<0.05) on the micellar casein particle size. We found that the whiteness of skim milk was significantly decreased after boiling treatment, but was not significantly decreased after ultrasonication. Ultrasonication had a non-significant effect on the whiteness of ultrasonicated milk which was observed.

Conclusion: Ultrasonicated milk had a very non-significant effect on the antioxidant activity (radical scavenging activity) of milk, whereas the effect of boiling was significant. Ultrasonication treatment increases the shelf-life of milk while retaining its bioactive properties. Keywords: antioxidant, radical scavenging activity, skim milk, ultrasonication.

Keywords: antioxidant, radical scavenging activity, skim milk, ultrasonication.

How to cite this article: Hazra T, Sindhav R, Sudheendra CVK, Bumbadiya M, Govani R, Ramani V (2021) A comparative study on the effects of boiling and ultrasonication on radical scavenging activity, casein particle size, and whiteness of milk, Veterinary World, 14(7): 1784-1787.

Received: 15-03-2021 Accepted: 02-06-2021 Published online: 09-07-2021

Corresponding author: Tanmay Hazra E-mail: tanmayhazra08@gmail.com

DOI: 10.14202/vetworld.2021.1784-1787

Copyright: Hazra, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.