Economic Feasibility and Microbiological Evaluation of Pulsed Electric Field (PEF) Treatment in Probiotic Flavored Milk Production.

RODRIGO NUNES CAVALCANTI; BOCKOR, SABRINA SOL; CORFIELD, ROCÍO; ISAAC A. RODRIGUEZ OSUNA; ALLIEVI, MARIANA CLAUDIA; CAROLINA SCHEBOR; NAHUEL M. OLAIZ; ADRIANO GOMES DA CRUZ; MÔNICA QUEIROZ DE FREITAS

Congreso; II Congreso Euroamericano de Procesos y Productos Alimentarios.; 2023

Introduction:The growing demand for minimally processed foods has driven major industries to develop technologies capable of minimizing the detrimental effects of conventional processing. Pulsed Electric Field (PEF) is an emerging non-thermal technology where food is exposed to high-intensity electric pulses at room temperature. PEF produces high-quality products with minimal degradation of nutritional and sensorial value. Nevertheless, there is still a lack of commercial exploration of this technology. Research on the effect of PEF processing on milk and dairy products is scarce in the literature, and there have been no studies on the technical-economic feasibility of using high-intensity electric pulses in probiotic dairy products.Objective:This study aimed to assess the effects of PEF technology on probiotic flavored milk, exploring the viability of Lacticaseibacillus casei cultures and the economic feasibility of PEF treatment.Methodology:Flavored milk was formulated using whole milk (3% fat w/w) with 3% sucrose and 0.5% vanilla flavor. Probiotic Lcb. casei cultures were added at 8 log CFU/mL, approximately. Samples were divided into untreated (CONT), conventionally treated (CONV: 72-75°C /15 s), and PEF-treated samples (PEF0.8, PEF1.2, PEF1.6, and PEF2.0 for 0.8, 1.2, 1.6 and 2.0 kV/cm pulse intensity). The parameters kept constant were frequency of 1 Hz, square pulse shape, 300 µs pulse duration, and 100 pulses. Physicochemical attributes included electrical conductivity and pH. Microbiological quality was determined by plating on MRS agar at 37°C for 48 hours under aerobic conditions. Process simulation and economic evaluation were performed using SuperPro Designer. Manufacturing cost (COM, US$/kg) was calculated by considering fixed capital investment (FCI), cost of operating labor (COL), cost of utilities (CUT), cost of raw materials (CRM), and cost of waste treatment (CWT). Statistical analyses were performed in triplicate.Results & Discussion:The study yielded significant findings. Electrical conductivity and pH remained stable during processing and storage. Initial probiotic viability was significantly higher in PEF-treated samples compared to conventional treatment (CONV) and untreated (CONT). However, this advantage diminished after 28 days of storage. The economic appraisal yielded a compelling outcome. Despite the higher initial FCI required for implementing PEF treatment, the COM was markedly lower for the PEF-treated samples compared to their conventionally-treated counterparts. This highlights the cost-efficiency afforded by PEF technology, driven by its inherent advantages, including reduced processing time and decreased expenditures in utilities (CUT) and operational labor (COL). Furthermore, an increase in production capacity correlates with a substantial decrease in COM. This observation underscores the potential for achieving even greater cost efficiencies as production capacity is scaled up.Conclusions:Overall, this study provides valuable insights into the technical and economic aspects of incorporating PEF technology into probiotic flavored milk production. The initial boost in probiotic viability with PEF treatment is promising but diminished over time. The study highlights the complex relationship between PEF treatment, storage, and the economic feasibility of its implementation. Further research is needed to refine economic models, optimize process parameters, and examine the longer-term stability of probiotics in PEF-processed milk.