Abstract
The whole milk spiked with sulfamethazine was treated under thermal and pulsed electric field processing for maximum reduction. The low-temperature long-time (LTLT, 62.5 °C for 30 min), high-temperature short time (HTST, 72 °C for 15 s) pasteurization and ultra-high temperature processing (UHT, 138 °C for 2 s) resulted in the reduction of sulfamethazine 7.3, 5.2 and 4.6% respectively. PEF and combination treatment (thermal + PEF) were found to reduce sulfamethazine content in milk by 67–72% and 73–76% respectively. Combined treatment of milk resulted in a higher percentage of reduction. Similar predicted and actual values proved that they fit the linear regression model and successful application of pulsed electric field technology in reducing antibiotic residues. PEF and mild thermal treatment can be a promising technology to reduce the antibiotic residues with ensuring minimal negative impact on the nutritional quality of food.
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Data availability
The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.
Abbreviations
- SMZ:
-
Sulfamethazine
- SDM:
-
Sulfadimethoxine
- SMM:
-
Sulfamonomethoxine
- SMR:
-
Sulfamerazine
- SQX:
-
Sulfaquinoxaline
- CAC:
-
Codex alimentarius commission
- PEF:
-
Pulsed electric field
- HPLC:
-
High-performance liquid chromatography
- LTLT:
-
Low-temperature long time
- HTST:
-
High-temperature short time
- RSM:
-
Response surface methodology
- LOD:
-
Limit of detection
- LOQ:
-
Limit of quantification
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Acknowledgements
Shinde Gokul Pandharinath would like to greatly acknowledge Defence Research and Development Organisation (DRDO) for awarding Senior Research Fellowship (SRF). The authors also express deep gratitude to The Director, Defence Food Research Laboratory, Mysore, for his constant support and encouragement.
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SGP designed and performed the experiments. SGP wrote the manuscript with support from RR. RK supervised the findings of this work and corrected the manuscript. SN and ADS approved the final manuscript. All authors read and approved the final manuscript.
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Shinde, .P., Kumar, R., Reddy, K.R. et al. Effect of pulsed electric field processing on reduction of sulfamethazine residue content in milk. J Food Sci Technol 59, 1931–1938 (2022). https://doi.org/10.1007/s13197-021-05207-0
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DOI: https://doi.org/10.1007/s13197-021-05207-0