International Journal of Innovative Approaches in Science Research
Abbreviation: IJIASR | ISSN (Print): 2602-4810 | ISSN (Online): 2602-4535 | DOI: 10.29329/ijiasr

Original article    |    Open Access
International Journal of Innovative Approaches in Science Research 2024, Vol. 8(3) 123-137

Effect of pH-shift Treatment and Ultrasonication on the Physical Stability and Properties of Hemp Seed Milk

Nour Awad & Mustafa Mortaş

pp. 123 - 137   |  DOI: https://doi.org/10.29329/ijiasr.2024.1087.2

Publish Date: September 30, 2024  |   Single/Total View: 20  |  Single/Total Download: 21

PDF Download

Abstract

Hemp seed milk is a growing beverage with excellent nutritional content and minimal allergenicity, which offers a tasty substitute for other plant-based milk types. During this research, we investigated the individual and combined impact of pH shift and ultrasound (US) on the stability characteristics of hemp seed milk. The effect of pH shift and US were investigated on the physico-chemical properties of hemp, milk, sedimentation index, rheological properties, color, oBrix, physical stability, titratable acidity, and emulsion stability index (ESI) measurements. According to the obtained data, applying individual US techniques showed the best results, with the highest stability characteristics and better rheological properties, the highest L* (lightness) and oBrix values, and the lowest titratable acidity values. Interestingly, the individual application of the pH-shift technique showed the lowest physical stability results. In comparison, pH shift treatment combined with the US demonstrated moderate stability. Thus, the pH shift and the US are remarkable non-thermal processing methods for producing stable hempseed milk.

Keywords: Hemp Seed Milk, Ph-Shift, Ultrasonication, Viscosity, Rheological Properties

How to Cite this Article?

APA 7th edition
Awad, N., & Mortas, M. (2024). Effect of pH-shift Treatment and Ultrasonication on the Physical Stability and Properties of Hemp Seed Milk. International Journal of Innovative Approaches in Science Research, 8(3), 123-137. https://doi.org/10.29329/ijiasr.2024.1087.2

Harvard
Awad, N. and Mortas, M. (2024). Effect of pH-shift Treatment and Ultrasonication on the Physical Stability and Properties of Hemp Seed Milk. International Journal of Innovative Approaches in Science Research, 8(3), pp. 123-137.

Chicago 16th edition
Awad, Nour and Mustafa Mortas (2024). "Effect of pH-shift Treatment and Ultrasonication on the Physical Stability and Properties of Hemp Seed Milk". International Journal of Innovative Approaches in Science Research 8 (3):123-137. https://doi.org/10.29329/ijiasr.2024.1087.2
References
  1. Atalar, I., Gul, O., Saricaoglu, F. T., Besir, A., Gul, L. B., & Yazici, F. (2019). Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products. Journal of Food Science and Technology, 56(3), 1405–1415. https://doi.org/10.1007/s13197-019-03619-7 [Google Scholar] [Crossref] 
  2. Besir, A., Awad, N., Mortas, M., & Yazici, F. (2022). A Plant-Based Milk Type: Hemp Seed Milk. Akademik Gida, 20(2), 170–184. https://doi.org/10.24323/AKADEMIK-GIDA.1149875 [Google Scholar] [Crossref] 
  3. Cani, P. D., & Everard, A. (2015). Keeping the gut lining at bay: impact of emulsifiers. Trends in Endocrinology & Metabolism, 26(6), 273–274. https://doi.org/10.1016/J.TEM.2015.03.009 [Google Scholar] [Crossref] 
  4. Forster, L. L., & Ferrıer, L. K. (1979). Vıscometrıc Characterıstıcs Of Whole Soybean Mılk. Journal of Food Science, 44(2), 583–590. https://doi.org/10.1111/J.1365-2621.1979.TB03841.X [Google Scholar] [Crossref] 
  5. Gul, O., Turker, F., Mortas, M., Atalar, I., & Yazici, F. (2017). Effect of high pressure homogenization ( HPH ) on microstructure and rheological properties of hazelnut milk. Innovative Food Science and Emerging Technologies, 41(March), 411–420. https://doi.org/10.1016/j.ifset.2017.05.002 [Google Scholar] [Crossref] 
  6. Hemp Seed Market Expected to Reach $11.7 Billion by 2032. (n.d.). Retrieved August 22, 2023, from https://www.alliedmarketresearch.com/press-release/hemp-seed-market.html [Google Scholar]
  7. Indu, C., Thangavel, K., & Amirtham, D. (2019). Influence of ultra-sonication on the stability and physicochemical properties of coconut milk. Journal of Pharmacognosy and Phytochemistry, 8(3), 3565–3570. https://www.phytojournal.com/archives/2019.v8.i3.8570/influence-of-ultra-sonication-on-stability-and-physicochemical-properties-of-coconut-milk [Google Scholar]
  8. Iskakova, J., & Smanalieva, J. (2021). Determination of Flow and Viscoelastic Properties of the Kyrgyz Ethnic Food “Süzmö” Depending on Temperature and Moisture Content. Trakya University, Journal of Natural Sciences, 22(2), 199–205. https://doi.org/10.23902/TRKJNAT.925710 [Google Scholar] [Crossref] 
  9. Jiang, J., Wang, Q., & Xiong, Y. L. (2018). A pH shift approach to the improvement of interfacial properties of plant seed proteins. Current Opinion in Food Science, 19, 50–56. https://doi.org/10.1016/J.COFS.2018.01.002 [Google Scholar] [Crossref] 
  10. Kahraman, O., Petersen, G. E., & Fields, C. (2022). Physicochemical and Functional Modifications of Hemp Protein Concentrate by the Application of Ultrasonication and pH Shifting Treatments. Foods (Basel, Switzerland), 11(4). https://doi.org/10.3390/FOODS11040587 [Google Scholar] [Crossref] 
  11. Liu, Z. S., & Chang, S. K. C. (2007). Soymılk Vıscosıty As Influenced By Heatıng Methods And Soybean Varıetıes. Journal of Food Processing and Preservation, 31(3), 320–333. https://doi.org/10.1111/J.1745-4549.2007.00128.X [Google Scholar] [Crossref] 
  12. Maghsoudlou, Y., Alami, M., Mashkour, M., & Shahraki, M. H. (2016). Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk. Journal of Food Processing and Preservation, 40(5), 828–839. https://doi.org/10.1111/JFPP.12661 [Google Scholar] [Crossref] 
  13. Nicoud, L., Lattuada, M., Yates, A., & Morbidelli, M. (2015). Impact of aggregate formation on the viscosity of protein solutions. Soft Matter, 11(27), 5513–5522. https://doi.org/10.1039/C5SM00513B [Google Scholar] [Crossref] 
  14. Rabrenović, B. B., Dimić, E. B., Novaković, M. M., Tešević, V. V., & Basić, Z. N. (2014). The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds. LWT - Food Science and Technology, 55(2), 521–527. https://doi.org/10.1016/J.LWT.2013.10.019 [Google Scholar] [Crossref] 
  15. Salve, A. R., Pegu, K., & Arya, S. S. (2019). Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of peanut milk. Ultrasonics - Sonochemistry, 59(August), 104728. https://doi.org/10.1016/j.ultsonch.2019.104728 [Google Scholar] [Crossref] 
  16. Sarangapany, A. K., Murugesan, A., Annamalai, A. S., Balasubramanian, A., & Shanmugam, A. (2022). An overview on ultrasonically treated plant-based milk and its properties – A Review. Applied Food Research, 2(2), 100130. https://doi.org/10.1016/j.afres.2022.100130 [Google Scholar] [Crossref] 
  17. Simuang, J., Chiewchan, N., & Tansakul, A. (2004). Effects of fat content and temperature on the apparent viscosity of coconut milk. Journal of Food Engineering, 64(2), 193–197. https://doi.org/10.1016/J.JFOODENG.2003.09.032 [Google Scholar] [Crossref] 
  18. Tangyu, M., Muller, J., Bolten, C. J., & Wittmann, C. (2019). Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Applied Microbiology and Biotechnology, 103(23–24), 9263–9275. https://doi.org/10.1007/S00253-019-10175-9/FIGURES/6 [Google Scholar] [Crossref] 
  19. Vanga, S. K., Wang, J., Orsat, V., & Raghavan, V. (2020). Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in vitro digestibility of almond milk protein. Food Research International, 137, 109523. https://doi.org/10.1016/J.FOODRES.2020.109523 [Google Scholar] [Crossref] 
  20. Wang, Q., Jiang, J., & Xiong, Y. L. (2018). High pressure homogenization combined with pH shift treatment : A process to produce physically and oxidatively stable hemp milk. Food Research International, 106(September 2017), 487–494. https://doi.org/10.1016/j.foodres.2018.01.021 [Google Scholar] [Crossref] 
  21. Yin, S. W., Tang, C. H., Cao, J. S., Hu, E. K., Wen, Q. B., & Yang, X. Q. (2008). Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolates. Food Chemistry, 106(3), 1004–1013. https://doi.org/10.1016/J.FOODCHEM.2007.07.030 [Google Scholar] [Crossref] 
  22. Yin, S. W., Tang, C. H., Wen, Q. B., & Yang, X. Q. (2009). Functional and structural properties and in vitro digestibility of acylated hemp (Cannabis sativa L.) protein isolates. International Journal of Food Science & Technology, 44(12), 2653–2661. https://doi.org/10.1111/J.1365-2621.2009.02098.X [Google Scholar] [Crossref] 
  23. Zaaboul, F., Raza, H., Cao, C., & Yuanfa, L. (2019). The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies. Food Chemistry, 280(September 2018), 270–277. https://doi.org/10.1016/j.foodchem.2018.12.047 [Google Scholar] [Crossref] 
Meta
Vol. 8 (3)
Download
Metric
History
Related

Volume 8 Issue 3

September 2024

All Manuscript
Copyright © 2025 International Journal of Innovative Approaches in Science Research.

This work is licensed under a Creative Commons Attribution 4.0 International License. CC
All elements of this website were created using the BOQ™ - Intelligent Webverse System.