Suresh Sutariya | South Dakota State University (original) (raw)

Papers by Suresh Sutariya

Cogent Food & Agriculture

as soon as possible after acceptance. Copyediting, typesetting, and review of the resulting proof... more as soon as possible after acceptance. Copyediting, typesetting, and review of the resulting proof will be undertaken on this manuscript before final publication of the Version of Record (VoR). Please note that during production and pre-press, errors may be discovered which could affect the content.

Foods

Hyaluronic acid (HA) is now widely known for its ability to bind water and impart texture. The co... more Hyaluronic acid (HA) is now widely known for its ability to bind water and impart texture. The combined effects of HA and kappa-carrageenan (KC) have not yet been investigated, though. In this study, we looked at the synergistic effects of HA and KC (concentrations of 0.1 and 0.25%, and ratios of 85:15, 70:30, and 50:50 for each concentration) on the rheological properties, heat stability, protein phase separation, water-holding capacity, emulsification properties, and foaming properties of skim milk. When HA and KC were combined in various ratios with a skim milk sample, this resulted in lesser protein phase separation and a higher water-holding capacity than when HA and KC were utilized separately. Similarly, for the sample with a 0.1% concentration, the combination of HA + KC blends demonstrated a synergistic impact with greater emulsifying activity and stability. The samples with a concentration of 0.25% did not exhibit this synergistic effect, and the emulsifying activity and s...

Journal of Dairy Science, 2022

Compared with low-moisture part-skim mozzarella and mozzarella cheese, bake performance of low-fa... more Compared with low-moisture part-skim mozzarella and mozzarella cheese, bake performance of low-fat and fat-free mozzarella on pizza has a lot to desire. We hypothesized that a water-soaking pretreatment step of low-fat and fat-free cheese shreds before baking would improve pizza baking performance. The study also examined the correlation of the onset of cheese browning with the rate of moisture loss, changes in cheese surface temperature, and 3-dimensional (3D) plot L* a* b* CIELAB color analysis. The pretreatment of soaking cheese shreds in water improved the baking properties of fat-free mozzarella cheese on pizza. Compared with the control sample, which demonstrated significant shred identity, poor shred melt, fusion, and stretch during a pizza bake with fat-free mozzarella, the soaked cheese (SC) sample demonstrated satisfactory cheese melt, fusion, and stretch. In addition, the SC sample had desired browning as opposed to the control sample's excessive browning. The additional moisture from the soaking pretreatment aided in delaying the onset of cheese browning in the SC sample when compared with the control sample. For both the control and SC samples, there was a strong correlation between the onset of cheese browning with the peak of moisture-loss rate, and an increase in cheese surface temperature (>100°C). The color analysis of the 3D plot confirmed the relationship between the onset of cheese browning and the shift in L* (lightness), a* (red-green color), and b* (blue-yellow) values. According to the study's findings, soaking cheese shreds before baking can help improve bake performance on pizza. Furthermore, 3 measurement tools used in the study, (1) moisture-loss rate, (2) cheese surface temperature, and (3) 3D plot CIELAB color, were useful in determining the onset of cheese browning and can be applied to different intervention strategies to control cheese browning during pizza baking.

Food Chemistry, 2017

Whey protein isolate (WPI) solutions (12.8%w/w protein) were treated with varying concentrations ... more Whey protein isolate (WPI) solutions (12.8%w/w protein) were treated with varying concentrations of H2O2 in the range of 0-0.144 H2O2 to protein ratios (HTPR) by the addition of the required quantity of H2O2 and deionized water. The samples were analyzed for heat stability, rheological properties, denaturation level of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA). The samples treated with H2O2 concentration >0.072 (HTPR) showed significant improvement in the heat stability, and decreased whey protein denaturation and aggregation. The WPI solution treated with H2O2 (>0.072 HTPR) remained in the liquid state after heat treatment at 120°C, whereas the control samples formed gel upon heat treatment. Detailed analysis of these samples suggested that the improvement in the heat stability of H2O2 treated WPI solution was attributed to the significant reduction in the sulfhydryl-disulfide interchange reaction during denaturation of β-LG and α-LA.

Abstract Text: Heat-induced interactions between caseins and whey proteins form the basis for the... more Abstract Text: Heat-induced interactions between caseins and whey proteins form the basis for their functionality in many applications. We have hypothesized that the pH of the milk before preheat-treatment and adjusting preheating temperatures will influence the distribution of casein-whey protein complexes between the micellar and the soluble (serum or continuous) phase of milk and this will affect the viscosity of the continuous phase in concentrated milk. Therefore, the objective of the present study was to investigate the effect of pH and preheating temperatures on the viscosity of skim milk concentrates. Reconstituted milk, 10%w/w total solids (TS), adjusted to pH 6.5, 6.7 (control) and 6.9 was preheated either at 80 or 90°C for 5 min. Following these treatments, the milk was concentrated to final TS of 45 and 50 % (w/w) under vacuum at 60°C using a rotary evaporator. Dynamic viscosity of the resulting concentrates was measured at 55°C at a constant shear rate of 100 s-1using a...

Journal of dairy science, 2021

Ice cream handling and serving conditions on the consumer side may result in temperature abuse be... more Ice cream handling and serving conditions on the consumer side may result in temperature abuse before consumption. Under some extreme conditions, even the sporadic presence of injured bacterial cells might pose a health risk due to the possibility of recovery of those cells. We conducted this investigation to evaluate the potential of injured cells of Listeria innocua to recover under ice cream temperature abuse conditions and on exposure to simulated gastrointestinal (GI) fluids. Ice cream mix samples (42% total solids), spiked with 4 log10 cfu/g of Listeria innocua, were thermally treated at 69°C for 30 min. Potential heat-injured cells were recovered in buffered Listeria broth (BLEB), followed by isolation on Listeria-specific modified Oxford agar (MOX). The ice cream mix samples, containing potentially injured cells of Listeria innocua, were followed through overnight aging (7°C), freezing (-3.3°C), and overnight hardening (-40°C) steps to obtain the final ice cream samples. To ...

Insulin-like growth factor-1 (IGF-1) has a structure similar to insulin. IGF-1 plays a role in gr... more Insulin-like growth factor-1 (IGF-1) has a structure similar to insulin. IGF-1 plays a role in growth-promoting process that is essential for normal growth and development. Physiological levels of IGF-1 in milk are ranged from 0.3 to 15 ng/ml. Milk from cows treated with recombinant bovine growth hormone (rBGH) contained higher mean IGF-1 levels as compared to milk from cows not treated with rBGH. However, this value was well within physiological limits of naturally occurring IGF-1 in milk from cows not treated with rBGH. Various studies have contradicted the intact passage of orally fed IGF-1 through the gastrointestinal tract and reaching the plasma. IGF-1 was undetectable in milk heated to temperatures (121°C for 5 minutes). Various studies have indicated association between IGF-1 and different types of cancer. However further studies are required to establish strong conclusive correlation. When it comes to association of IGF-1 from milk and milk product, we found studies indicat...

Micellar casein concentrate (MCC) (18.5% w/w protein) were treated with varying concentration of ... more Micellar casein concentrate (MCC) (18.5% w/w protein) were treated with varying concentration of sodium phosphate (SP) and trisodium citrate (TSC) in the range of 1 to 10 mM. The samples were analyzed for heat stability and particle size. The MCC samples treated with > 5 mM TSC showed significant improvement in the heat stability, and reduction in particle size as the TSC concentration increased from 7.5 to 10 mM. The MCC samples treated with TSC (7.5 and 10 mM) and SP (10 mM) remained in the liquid state after heat treatment at 140°C, whereas the control samples were coagulated. The improvement in the heat stability of MCC treated with TSC and SP solution was attributed to the ability of these calcium chelators to reduce the calcium ion activity by forming the complex with calcium and hence reducing the calcium induced aggregation of protein.

Listeriosis is a life-threatening infection caused by foods contaminated with Listeria monocytoge... more Listeriosis is a life-threatening infection caused by foods contaminated with Listeria monocytogenes. Some of the major ice cream recalls in recent years reaffirm the ability of this food-borne pathogen to survive in diverse dairy processing environments and cause cross contamination. Inspection reports revealed certain lapses in implementing adequate hygienic practices for Listeria persistence in the processing environment, leading to cross contamination of ice cream. The higher levels of cross contamination of raw ice cream mix might result in random heat-injured cells when exposed to minimum heat treatment (69°C for 30 min). These heat-injured cells could later recover under abusive storage and handling conditions and pose a health risk. Evidence about the presence of injured cells in ice cream mix may thus prove useful to establish the overall Listeria risk, which was the aim of this study. Challenge studies were conducted to evaluate the dosedependent presence of heat-injured cells of Listeria. Ice cream mix formulations of 4 different types (36, 40, 42, and 45% total solids) were inoculated at 2.0, 3.0, and 4.0 log cfu/g levels of Listeria innocua (an established surrogate). The dose levels were selected based on a likely cross contamination on the raw side from environmental Listeria, especially due to their resident nature and growth in harborage sites. The samples were exposed to minimum heat treatment (69°C for 30 min) and the survivors, including heat-injured cells, were enumerated using standard protocols. A binary logistic regression model was fitted for evaluating the severity of risk. The influence of total solids, water activity, and pH variability were also studied on Listeria survival. The enrichment protocol, using buffered Listeria enrichment broth, followed by plating on modified oxford agar and Rapid L'mono medium, revealed the random presence of heat-injured cells in buffered Listeria enrichment broth, only at the highest dose level of 4+ logs. Any potential risk from heat-injured cells was thus limited only to the highest levels of cross contamination, irrespective of the type of the mix. Significantly, none of the pasteurized ice cream mix samples supported the recovery of any heat-injured cells of Listeria during 72 h holding at 7°C, even at the highest dose level of 4+ logs, under the conditions of experimentation. The level of cross contamination (dose) emerged as a predictor of the potential presence of heat-injured cells of Listeria exposed to minimum pasteurization treatment.

Innovative Food Processing Technologies

Asian Journal of Dairy and Food Research

An obligate heterofermentative, Lactobacillus wasatchensis has been recently isolated from an age... more An obligate heterofermentative, Lactobacillus wasatchensis has been recently isolated from an aged Cheddar cheese produced in Logan, Utah. The potential of this organism in causing gassing defects in aged cheese has raised concern among cheese manufacturers. The recent attention on this organism is attributed to its economic impact due to low-quality cheese. This comprehensive review provides the details about Lb.wasatchensis characteristics, geographical distribution and effect of various physical and chemical factors such as heat treatment, carbohydrate utilization, pH, salt tolerance and growth temperature. Lb. wasatchensis utilize ribose as a primary source for its growth, however, it can slowly utilize galactose resulting in gas generation. The details of testing methods along with suggestions for future research on improving these techniques using a phage as a selective medium are provided in this review. Recent research developments for controlling the growth of Lb. wasatchen...

Cogent Food & Agriculture

as soon as possible after acceptance. Copyediting, typesetting, and review of the resulting proof... more as soon as possible after acceptance. Copyediting, typesetting, and review of the resulting proof will be undertaken on this manuscript before final publication of the Version of Record (VoR). Please note that during production and pre-press, errors may be discovered which could affect the content.

Foods

Hyaluronic acid (HA) is now widely known for its ability to bind water and impart texture. The co... more Hyaluronic acid (HA) is now widely known for its ability to bind water and impart texture. The combined effects of HA and kappa-carrageenan (KC) have not yet been investigated, though. In this study, we looked at the synergistic effects of HA and KC (concentrations of 0.1 and 0.25%, and ratios of 85:15, 70:30, and 50:50 for each concentration) on the rheological properties, heat stability, protein phase separation, water-holding capacity, emulsification properties, and foaming properties of skim milk. When HA and KC were combined in various ratios with a skim milk sample, this resulted in lesser protein phase separation and a higher water-holding capacity than when HA and KC were utilized separately. Similarly, for the sample with a 0.1% concentration, the combination of HA + KC blends demonstrated a synergistic impact with greater emulsifying activity and stability. The samples with a concentration of 0.25% did not exhibit this synergistic effect, and the emulsifying activity and s...

Journal of Dairy Science, 2022

Compared with low-moisture part-skim mozzarella and mozzarella cheese, bake performance of low-fa... more Compared with low-moisture part-skim mozzarella and mozzarella cheese, bake performance of low-fat and fat-free mozzarella on pizza has a lot to desire. We hypothesized that a water-soaking pretreatment step of low-fat and fat-free cheese shreds before baking would improve pizza baking performance. The study also examined the correlation of the onset of cheese browning with the rate of moisture loss, changes in cheese surface temperature, and 3-dimensional (3D) plot L* a* b* CIELAB color analysis. The pretreatment of soaking cheese shreds in water improved the baking properties of fat-free mozzarella cheese on pizza. Compared with the control sample, which demonstrated significant shred identity, poor shred melt, fusion, and stretch during a pizza bake with fat-free mozzarella, the soaked cheese (SC) sample demonstrated satisfactory cheese melt, fusion, and stretch. In addition, the SC sample had desired browning as opposed to the control sample's excessive browning. The additional moisture from the soaking pretreatment aided in delaying the onset of cheese browning in the SC sample when compared with the control sample. For both the control and SC samples, there was a strong correlation between the onset of cheese browning with the peak of moisture-loss rate, and an increase in cheese surface temperature (>100°C). The color analysis of the 3D plot confirmed the relationship between the onset of cheese browning and the shift in L* (lightness), a* (red-green color), and b* (blue-yellow) values. According to the study's findings, soaking cheese shreds before baking can help improve bake performance on pizza. Furthermore, 3 measurement tools used in the study, (1) moisture-loss rate, (2) cheese surface temperature, and (3) 3D plot CIELAB color, were useful in determining the onset of cheese browning and can be applied to different intervention strategies to control cheese browning during pizza baking.

Food Chemistry, 2017

Whey protein isolate (WPI) solutions (12.8%w/w protein) were treated with varying concentrations ... more Whey protein isolate (WPI) solutions (12.8%w/w protein) were treated with varying concentrations of H2O2 in the range of 0-0.144 H2O2 to protein ratios (HTPR) by the addition of the required quantity of H2O2 and deionized water. The samples were analyzed for heat stability, rheological properties, denaturation level of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA). The samples treated with H2O2 concentration >0.072 (HTPR) showed significant improvement in the heat stability, and decreased whey protein denaturation and aggregation. The WPI solution treated with H2O2 (>0.072 HTPR) remained in the liquid state after heat treatment at 120°C, whereas the control samples formed gel upon heat treatment. Detailed analysis of these samples suggested that the improvement in the heat stability of H2O2 treated WPI solution was attributed to the significant reduction in the sulfhydryl-disulfide interchange reaction during denaturation of β-LG and α-LA.

Abstract Text: Heat-induced interactions between caseins and whey proteins form the basis for the... more Abstract Text: Heat-induced interactions between caseins and whey proteins form the basis for their functionality in many applications. We have hypothesized that the pH of the milk before preheat-treatment and adjusting preheating temperatures will influence the distribution of casein-whey protein complexes between the micellar and the soluble (serum or continuous) phase of milk and this will affect the viscosity of the continuous phase in concentrated milk. Therefore, the objective of the present study was to investigate the effect of pH and preheating temperatures on the viscosity of skim milk concentrates. Reconstituted milk, 10%w/w total solids (TS), adjusted to pH 6.5, 6.7 (control) and 6.9 was preheated either at 80 or 90°C for 5 min. Following these treatments, the milk was concentrated to final TS of 45 and 50 % (w/w) under vacuum at 60°C using a rotary evaporator. Dynamic viscosity of the resulting concentrates was measured at 55°C at a constant shear rate of 100 s-1using a...

Journal of dairy science, 2021

Ice cream handling and serving conditions on the consumer side may result in temperature abuse be... more Ice cream handling and serving conditions on the consumer side may result in temperature abuse before consumption. Under some extreme conditions, even the sporadic presence of injured bacterial cells might pose a health risk due to the possibility of recovery of those cells. We conducted this investigation to evaluate the potential of injured cells of Listeria innocua to recover under ice cream temperature abuse conditions and on exposure to simulated gastrointestinal (GI) fluids. Ice cream mix samples (42% total solids), spiked with 4 log10 cfu/g of Listeria innocua, were thermally treated at 69°C for 30 min. Potential heat-injured cells were recovered in buffered Listeria broth (BLEB), followed by isolation on Listeria-specific modified Oxford agar (MOX). The ice cream mix samples, containing potentially injured cells of Listeria innocua, were followed through overnight aging (7°C), freezing (-3.3°C), and overnight hardening (-40°C) steps to obtain the final ice cream samples. To ...

Insulin-like growth factor-1 (IGF-1) has a structure similar to insulin. IGF-1 plays a role in gr... more Insulin-like growth factor-1 (IGF-1) has a structure similar to insulin. IGF-1 plays a role in growth-promoting process that is essential for normal growth and development. Physiological levels of IGF-1 in milk are ranged from 0.3 to 15 ng/ml. Milk from cows treated with recombinant bovine growth hormone (rBGH) contained higher mean IGF-1 levels as compared to milk from cows not treated with rBGH. However, this value was well within physiological limits of naturally occurring IGF-1 in milk from cows not treated with rBGH. Various studies have contradicted the intact passage of orally fed IGF-1 through the gastrointestinal tract and reaching the plasma. IGF-1 was undetectable in milk heated to temperatures (121°C for 5 minutes). Various studies have indicated association between IGF-1 and different types of cancer. However further studies are required to establish strong conclusive correlation. When it comes to association of IGF-1 from milk and milk product, we found studies indicat...

Micellar casein concentrate (MCC) (18.5% w/w protein) were treated with varying concentration of ... more Micellar casein concentrate (MCC) (18.5% w/w protein) were treated with varying concentration of sodium phosphate (SP) and trisodium citrate (TSC) in the range of 1 to 10 mM. The samples were analyzed for heat stability and particle size. The MCC samples treated with > 5 mM TSC showed significant improvement in the heat stability, and reduction in particle size as the TSC concentration increased from 7.5 to 10 mM. The MCC samples treated with TSC (7.5 and 10 mM) and SP (10 mM) remained in the liquid state after heat treatment at 140°C, whereas the control samples were coagulated. The improvement in the heat stability of MCC treated with TSC and SP solution was attributed to the ability of these calcium chelators to reduce the calcium ion activity by forming the complex with calcium and hence reducing the calcium induced aggregation of protein.

Listeriosis is a life-threatening infection caused by foods contaminated with Listeria monocytoge... more Listeriosis is a life-threatening infection caused by foods contaminated with Listeria monocytogenes. Some of the major ice cream recalls in recent years reaffirm the ability of this food-borne pathogen to survive in diverse dairy processing environments and cause cross contamination. Inspection reports revealed certain lapses in implementing adequate hygienic practices for Listeria persistence in the processing environment, leading to cross contamination of ice cream. The higher levels of cross contamination of raw ice cream mix might result in random heat-injured cells when exposed to minimum heat treatment (69°C for 30 min). These heat-injured cells could later recover under abusive storage and handling conditions and pose a health risk. Evidence about the presence of injured cells in ice cream mix may thus prove useful to establish the overall Listeria risk, which was the aim of this study. Challenge studies were conducted to evaluate the dosedependent presence of heat-injured cells of Listeria. Ice cream mix formulations of 4 different types (36, 40, 42, and 45% total solids) were inoculated at 2.0, 3.0, and 4.0 log cfu/g levels of Listeria innocua (an established surrogate). The dose levels were selected based on a likely cross contamination on the raw side from environmental Listeria, especially due to their resident nature and growth in harborage sites. The samples were exposed to minimum heat treatment (69°C for 30 min) and the survivors, including heat-injured cells, were enumerated using standard protocols. A binary logistic regression model was fitted for evaluating the severity of risk. The influence of total solids, water activity, and pH variability were also studied on Listeria survival. The enrichment protocol, using buffered Listeria enrichment broth, followed by plating on modified oxford agar and Rapid L'mono medium, revealed the random presence of heat-injured cells in buffered Listeria enrichment broth, only at the highest dose level of 4+ logs. Any potential risk from heat-injured cells was thus limited only to the highest levels of cross contamination, irrespective of the type of the mix. Significantly, none of the pasteurized ice cream mix samples supported the recovery of any heat-injured cells of Listeria during 72 h holding at 7°C, even at the highest dose level of 4+ logs, under the conditions of experimentation. The level of cross contamination (dose) emerged as a predictor of the potential presence of heat-injured cells of Listeria exposed to minimum pasteurization treatment.

Innovative Food Processing Technologies

Asian Journal of Dairy and Food Research

An obligate heterofermentative, Lactobacillus wasatchensis has been recently isolated from an age... more An obligate heterofermentative, Lactobacillus wasatchensis has been recently isolated from an aged Cheddar cheese produced in Logan, Utah. The potential of this organism in causing gassing defects in aged cheese has raised concern among cheese manufacturers. The recent attention on this organism is attributed to its economic impact due to low-quality cheese. This comprehensive review provides the details about Lb.wasatchensis characteristics, geographical distribution and effect of various physical and chemical factors such as heat treatment, carbohydrate utilization, pH, salt tolerance and growth temperature. Lb. wasatchensis utilize ribose as a primary source for its growth, however, it can slowly utilize galactose resulting in gas generation. The details of testing methods along with suggestions for future research on improving these techniques using a phage as a selective medium are provided in this review. Recent research developments for controlling the growth of Lb. wasatchen...