High-Pressure Pasteurization of Oat Okara
Helstad, Amanda LU ; Marefati, Ali LU ; Ahlström, Cecilia LU ; Rayner, Marilyn LU ; Purhagen, Jeanette K LU
and Östbring, Karolina
LU
(2023)
In Foods
12(22).
- Abstract
- The issue of the short microbiological shelf life of residues from the plant-based beverage industry creates a large food waste problem. Today, the oat beverage residue, in this study referred to as oat okara, is generally converted to energy or used as animal feed. High-pressure pasteurization (200 MPa, 400 MPa, and 600 MPa) was applied to oat okara to investigate the effect on shelf life and microbiological activity. A 4-week microbiological storage study was performed and thermal properties, viscosity, and water and oil holding capacities were analyzed. The total aerobic count, including yeast and mold, was significantly reduced (p < 0.05) by 600 MPa after four weeks of storage at 4 °C. The content of lactic acid bacteria after four... (More)
- The issue of the short microbiological shelf life of residues from the plant-based beverage industry creates a large food waste problem. Today, the oat beverage residue, in this study referred to as oat okara, is generally converted to energy or used as animal feed. High-pressure pasteurization (200 MPa, 400 MPa, and 600 MPa) was applied to oat okara to investigate the effect on shelf life and microbiological activity. A 4-week microbiological storage study was performed and thermal properties, viscosity, and water and oil holding capacities were analyzed. The total aerobic count, including yeast and mold, was significantly reduced (p < 0.05) by 600 MPa after four weeks of storage at 4 °C. The content of lactic acid bacteria after four weeks of storage was low for untreated oat okara (3.2 log CFU/g) but, for 600 MPa, the content remained at the detection limit (2.3 log CFU/g). Conversely, the treatments of 200 MPa and 400 MPa increased the microbial content of the total aerobic count significantly (p < 0.05) after two weeks in comparison to untreated oat okara. The thermal properties of untreated and high-pressure-treated oat okara demonstrated an increase in protein denaturation of the 12S globulin, avenalin, when higher pressure was applied (400–600 MPa). This was also confirmed in the viscosity measurements where a viscosity peak for avenalin was only present for untreated and 200 MPa treated oat okara. The water holding capacity did not change as a function of high-pressure treatment (3.5–3.8 mL/g) except for the treatment at 200 MPa, which was reduced (2.7 mL/g). The oil holding capacity was constant (1.2–1.3 mL/g) after all treatments. High-pressure pasteurization of 600 MPa reduced the microbial content in oat okara resulting in a shelf life of 2–4 weeks. However, more research is required to identify the microorganisms in oat okara to achieve a microbiologically safe product that can be used for food applications. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/981d449c-3a75-47be-8e2e-eeb1c2f3ecd5
- author
- Helstad, Amanda
LU
; Marefati, Ali
LU
; Ahlström, Cecilia
LU
; Rayner, Marilyn
LU
; Purhagen, Jeanette K
LU
and Östbring, Karolina
LU
- organization
- publishing date
- 2023-11-09
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- oat okara, high-pressure pasteurization, shelf life, food waste
- in
- Foods
- volume
- 12
- issue
- 22
- article number
- 4070
- pages
- 14 pages
- publisher
- MDPI AG
- external identifiers
-
- pmid:38002127
- scopus:85177691943
- ISSN
- 2304-8158
- DOI
- 10.3390/foods12224070
- language
- English
- LU publication?
- yes
- id
- 981d449c-3a75-47be-8e2e-eeb1c2f3ecd5
- date added to LUP
- 2023-11-30 14:34:14
- date last changed
- 2024-02-06 04:04:13
@article{981d449c-3a75-47be-8e2e-eeb1c2f3ecd5,
abstract = {{The issue of the short microbiological shelf life of residues from the plant-based beverage industry creates a large food waste problem. Today, the oat beverage residue, in this study referred to as oat okara, is generally converted to energy or used as animal feed. High-pressure pasteurization (200 MPa, 400 MPa, and 600 MPa) was applied to oat okara to investigate the effect on shelf life and microbiological activity. A 4-week microbiological storage study was performed and thermal properties, viscosity, and water and oil holding capacities were analyzed. The total aerobic count, including yeast and mold, was significantly reduced (p < 0.05) by 600 MPa after four weeks of storage at 4 °C. The content of lactic acid bacteria after four weeks of storage was low for untreated oat okara (3.2 log CFU/g) but, for 600 MPa, the content remained at the detection limit (2.3 log CFU/g). Conversely, the treatments of 200 MPa and 400 MPa increased the microbial content of the total aerobic count significantly (p < 0.05) after two weeks in comparison to untreated oat okara. The thermal properties of untreated and high-pressure-treated oat okara demonstrated an increase in protein denaturation of the 12S globulin, avenalin, when higher pressure was applied (400–600 MPa). This was also confirmed in the viscosity measurements where a viscosity peak for avenalin was only present for untreated and 200 MPa treated oat okara. The water holding capacity did not change as a function of high-pressure treatment (3.5–3.8 mL/g) except for the treatment at 200 MPa, which was reduced (2.7 mL/g). The oil holding capacity was constant (1.2–1.3 mL/g) after all treatments. High-pressure pasteurization of 600 MPa reduced the microbial content in oat okara resulting in a shelf life of 2–4 weeks. However, more research is required to identify the microorganisms in oat okara to achieve a microbiologically safe product that can be used for food applications.}},
author = {{Helstad, Amanda and Marefati, Ali and Ahlström, Cecilia and Rayner, Marilyn and Purhagen, Jeanette K and Östbring, Karolina}},
issn = {{2304-8158}},
keywords = {{oat okara; high-pressure pasteurization; shelf life; food waste}},
language = {{eng}},
month = {{11}},
number = {{22}},
publisher = {{MDPI AG}},
series = {{Foods}},
title = {{High-Pressure Pasteurization of Oat Okara}},
url = {{http://dx.doi.org/10.3390/foods12224070}},
doi = {{10.3390/foods12224070}},
volume = {{12}},
year = {{2023}},
}