Artigo 2 T2 Lavrentev et al , 2023

Prévia do material em texto

<p>Research Article</p><p>Received: 23 May 2023 Revised: 11 September 2023 Accepted article published: 20 September 2023 Published online in Wiley Online Library:</p><p>(wileyonlinelibrary.com) DOI 10.1002/jsfa.12992</p><p>Influence of pre-treatment methods on quality</p><p>indicators and mineral composition of plant</p><p>milk from different sources of raw materials</p><p>Filipp V. Lavrentev,a Darina A. Baranovskaia,b Valerii A. Shiriaev,b</p><p>Daria A. Fomicheva,b Viktotiia A. Iatsenko,b Maksim S. Ivanov,b</p><p>Mariia S. Ashikhmina,a Olga V. Morozovab and Natalia V. Iakovchenkob*</p><p>Abstract</p><p>BACKGROUND: Pre-treatment of plant materials is essential in producing plant-based products and can affect their various</p><p>organoleptic and physicochemical characteristics. This work aimed to study the effect of pre-treatment of vegetable raw mate-</p><p>rials, namely ultrasonic processing and freezing of rawmaterials under various low-temperature conditions, to obtain multiple</p><p>types of vegetable milk and determine their characteristics.</p><p>RESULTS: It is shown that by applying a certain kind of pre-treatment of vegetable raw materials it is possible to adjust organ-</p><p>oleptic parameters and the content of solids, protein, fat, carbohydrates, fiber andmineral composition of various types of veg-</p><p>etablemilk from soy, rice, oats, wheat, peas, buckwheat, pumpkin seeds and lentils. Ultrasound pre-treatment allows increasing</p><p>of polyphenol content by an average of 15–20% for all types of plant milk, except for lentil milk. The results showed that ultra-</p><p>sound treatment for 3 min had the most significant effect on the overall acceptability for lentils, pumpkin, rice and pea milk.</p><p>Pre-freezing at a temperature regime of −17 and –85 °C contributed to an increase in Fe, K, Zn, Ca, Mg, Si and P by an average</p><p>of 30–100%, depending on the plant material.</p><p>CONCLUSION: Pre-treatment of vegetable raw materials, including freezing and ultrasonic treatment, can positively affect the</p><p>macro- and micronutrient composition of plant milk. However, the effect may vary depending on the type of raw material and</p><p>processing conditions.</p><p>© 2023 Society of Chemical Industry.</p><p>Keywords: pre-treatment; pre-freezing; ultrasound; plant milk; mineral composition</p><p>INTRODUCTION</p><p>In recent years, the importance of products that have a directed</p><p>positive effect on the health and condition of the body has</p><p>increased. Such products are summarized in a separate class: func-</p><p>tional products.1 Functional food products can be made on the</p><p>basis of various raw materials, both animal and vegetable.2,3 How-</p><p>ever, there are food safety issues such as lack of animal raw mate-</p><p>rials, protein deficiency4 and global health issues such as</p><p>nutritional diseases.5-7 They determine the development strategy</p><p>for the functional food segment.8,9 The development of functional</p><p>foods should correlate with the interests of society and currentmar-</p><p>ket trends.10,11 Alternatives to cow's milk need to be introduced to</p><p>the market for a number of reasons – for example, due to the rapid</p><p>development of veganism and vegetarianism, as well as to an</p><p>increase in cases of manifestation of ⊎-galactose deficiency and</p><p>allergy to milk protein.</p><p>Vegetable milk can be characterized as a complex free-dispersion</p><p>system, the dispersion medium of which is water, and the disper-</p><p>sion phase is organic compounds of plant origin of various molecu-</p><p>lar weights and chemical nature (proteins, fats, and simple and</p><p>complex carbohydrates).12 The production of vegetable milk can</p><p>be carried out by two methods: the mixing method and the</p><p>extraction method.13 In the first case, commercial herbal supple-</p><p>ments, such as isolates and concentrates of vegetable proteins,</p><p>dietary fibers, fats and functional processing additives, are used as</p><p>raw materials. The calculated proportions are mixed with water</p><p>and subjected to further processing: homogenization and pasteuri-</p><p>zation.14,15 In the second case, the plant material is sequentially</p><p>subjected to grinding, hydration for several hours in the aqueous</p><p>phase, filtration to remove large particles, homogenization and heat</p><p>treatment. In the production of vegetable milk, it is allowable to use</p><p>flavoring substances, fruit and vegetable fillers, and stabilizers to</p><p>modify the organoleptic properties of the finished product.16</p><p>* Correspondence to: NV Iakovchenko, Faculty of Biotechnologies</p><p>(BioTech), ITMO University, Saint Petersburg 191002, Russia.</p><p>E-mail: nviakovchenko@itmo.ru</p><p>a Infochemistry Scientific Center, ITMO University, Saint Petersburg, Russia</p><p>b Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia</p><p>J Sci Food Agric 2023 www.soci.org © 2023 Society of Chemical Industry.</p><p>1</p><p>https://orcid.org/0000-0002-1770-4456</p><p>https://orcid.org/0000-0002-5188-5916</p><p>mailto:nviakovchenko@itmo.ru</p><p>Almonds, coconut, flax, hemp, oats, quinoa rice, soybeans and so</p><p>forth can be used as raw materials for the production of plant-</p><p>based milk.17 The chemical composition of plant raw materials is</p><p>ambiguous, which raises the question of the actual usefulness of</p><p>plant analogs. For example, it was found that the systematic con-</p><p>sumption of soy milk can cause endocrine disruption.18 Also, a</p><p>common disadvantage of commercialized plant extracts, with the</p><p>exception of soy, is the low content of protein,12 as well as micro-</p><p>and macro-elements, primarily calcium and iron,19 as well as the</p><p>presence of antinutrients.20,21 At the same time, it is known that</p><p>vegetable protein is less complete in amino acid composition com-</p><p>pared to milk protein. Plant-based milk based on legumes is also</p><p>not without drawbacks. For example, it is known that legumes con-</p><p>tain inhibitors of trypsin and lipoxygenase, the presence ofwhich is</p><p>a factor in the occurrence of an unpleasant taste in soy milk,22 as</p><p>well as the presence of proteins with high allergenic potential.</p><p>Trypsin inhibitors also affect protein digestibility during digestion,</p><p>reducing its bioavailability.23 In order to prevent inadequate</p><p>metabolism due to the presence of bioactive compounds in plant</p><p>materials, as well as to increase the nutritional value and organo-</p><p>leptic properties, in addition to the choice of rawmaterials it is nec-</p><p>essary to apply pre-treatments. Pre-treatment of plant materials</p><p>may include hydration, blanching, ultrasonic treatment, roasting</p><p>and cryopreservation.24</p><p>Ultrasonic treatment is a kind of mechanical non-thermal treat-</p><p>ment, the effect of which is due to acoustic cavitation. Previous</p><p>studies have shown that ultrasonic treatment increases the resis-</p><p>tance of vegetable milk to phase separation, increases the Brix</p><p>yield of solids and improves the colloidal stability of the emulsion,</p><p>but leads to partial protein denaturation.25-29 Ultrasonic treat-</p><p>ment leads to an increase in the interface area and a decrease in</p><p>the average distance between the particles, which causes a stron-</p><p>ger interaction between them and leads to the effect of</p><p>homogenization.30</p><p>However, no studies have been conducted to investigate the</p><p>best possible method for producing plant-based milk with high</p><p>nutritional and biological value and a high organoleptic profile.</p><p>By choosing one type of pre-treatment, it is possible to control</p><p>the consumer and functional properties of the final product. In</p><p>this paper, the effect of various types of pre-treatment of plant</p><p>materials on physical, microbial and organoleptic properties will</p><p>be considered. Commercially significant crops – soybeans, oats,</p><p>pumpkin seeds, lentils, wheat, buckwheat and rice, which are</p><p>available and reproducible in most countries – were chosen as</p><p>plant raw materials.</p><p>MATERIALS AND METHODS</p><p>Materials</p><p>Pumpkin (Cucurbita maxima D.) seeds, white rice (Oryza sativa L.),</p><p>whole oats (Avena sativa L.), green buckwheat (Fagopyrum escu-</p><p>lentum M.) groats, lentils (Lens culinaris subsp. culinaris), whole</p><p>pea beans (Pisum sativum L.), and whole wheat grains (Triticum</p><p>aestivum L.) were purchased in a local market. ⊍-Amylase from</p><p>Bacillus subtilis (powder, ≥400 units mg−1 protein, A6814) was</p><p>purchased from Sigma Aldrich (Taufkirchen, Germany).</p><p>Methods</p><p>General aspects of plant milk production</p><p>The general production flowchart of plant milk with different pre-</p><p>treatment methods is presented in Fig. 1. For preparation of the</p><p>plant milk, the raw plant material was soaked for 12 h, and the</p><p>water was discarded. Soaking allows for the removal of enzyme</p><p>inhibitors, improving nutrient digestibility and bioavailability,</p><p>and softens the plant to aid in further processing.31 The rawmate-</p><p>rials were than ground into a paste with a fresh batch of filtered</p><p>water. Freezing pre-treatment at −17 °C (biomedical freezer</p><p>DW-30L818BP, Haier, Qingdao, China) and −85 °C (ANTECH ULT</p><p>freezer MDF-86 U158, Antech Scientific Co. Ltd, Qingdao, China)</p><p>of plant materials was used before soaking. Ultrasound pre-</p><p>treatment (frequency 35 kHz; SONOREX DIGIPLUS DL 510 H, Ban-</p><p>delin Electronic, Berlin, Germany) was used after soaking and after</p><p>the addition of a new portion of filtered water. A control sample of</p><p>each milk variety (without pre-treatment) and samples subjected</p><p>to pre-treatment (ultrasound and freezing) were prepared from</p><p>500 g raw material according to the presented generic design of</p><p>the processing steps, adapted to each type of plant raw material.</p><p>After milling, the resulting liquid was filtered through a filter cloth</p><p>made of polyethylene terephthalate (weight 140 g m−2). Clean</p><p>rubber gloves were used for squeezing. The obtained liquid was</p><p>heat treated using Thermomix at rate 2 (7400 × g) at a tempera-</p><p>ture and holding time chosen individually for each plant milk to</p><p>ensure system stability and microbiological safety.</p><p>Special aspects of plant milk production</p><p>Pumpkin seed milk and lentil milk production. Pumpkin seeds</p><p>(500 g) were washed with tap water and soaked for 12 h in a ratio</p><p>of water to raw material of 3:1 (v/w). The water was removed and</p><p>replaced with the remaining filtered water to complete the vol-</p><p>ume and retain the 3:1 (v/w) ratio; the sample was then ground</p><p>using an electrical blender (KitchenAid K150, Whirlpool Corp.,</p><p>Benton Harbor, MI, USA) for 3 min. The pumpkin seed milk sam-</p><p>ples were subjected to heat treatment at 68 ± 2 °C for 20 min.</p><p>Pea milk production. Pea beans (500 g) were washed using tap</p><p>water and soaked overnight (12 h) in filtered water at a ratio of</p><p>1:3 (w/v). After this step, the water was drained, and a new portion</p><p>of filtered water was added to complete the volume and retain the</p><p>ratio of water and beans. The pea beans andwater were processed</p><p>in a blender (KitchenAid K150) for 3 min and additional water was</p><p>added during grinding to adjust the water-to-beans ratio to 5:1</p><p>(v/w) to obtain the consistency of a beverage. The obtained pea</p><p>milk samples were heat treated at 85 ± 1 °C for 5 min.</p><p>Oat milk and wheat milk production. Wheat grains (500 g) or oats</p><p>(500 g) were washed with tap water and soaked for 12 h</p><p>(1:3, w/v). The water was drained and water added to retain the</p><p>previous proportions of water and plant raw material. After this</p><p>step, the oat or wheat slurry was obtained using a blender</p><p>(KitchenAid K150) for 3 min. To avoid problems such as gel-like</p><p>consistency with high viscosity, the oat slurry was subjected to</p><p>enzymatic hydrolysis with ⊍-amylase 0.4% (w/v) at 65 °C for</p><p>30 min. The mixture was heated to 90 °C for 1 min to inactivate</p><p>the amylase. Then, the samples of oat and wheat slurries were fil-</p><p>tered and subjected to heat treatment at 85 ± 1 °C for 5 min and</p><p>68 ± 2 °C for 25 min, respectively.</p><p>Rice milk production. Rice (500 g) was washed and soaked in water</p><p>1:4 (w/v) for 12 h in a clean bowl. The water was drained, and</p><p>a new portion of filtered water was added to compensate</p><p>for the ratio of 1:4 (w/v). The rice was boiled and then put on a</p><p>gentle heat until fully cooked. Filtered water was added to the rice</p><p>(8:1 w/w) and milled using a blender (KitchenAid K150) for 3 min.</p><p>Enzymatic liquefaction of starch was used to reduce viscosity and</p><p>www.soci.org FV Lavrentev et al.</p><p>wileyonlinelibrary.com/jsfa © 2023 Society of Chemical Industry. J Sci Food Agric 2023</p><p>2</p><p>http://wileyonlinelibrary.com/jsfa</p><p>in order to increase the milk yield using ⊍-amylase (0.3%, (w/v) at</p><p>65 °C for 25 min by facilitating the process of filtration. To inacti-</p><p>vate ⊍-amylase the slurry was heated to 90 °C for 1 min. The pas-</p><p>teurization temperature was 85 ± 1 °C for 5 min.</p><p>Green buckwheat milk production. Green buckwheat grains (500 g)</p><p>were soaked in filtered water overnight (12 h) at a ratio of 3:1</p><p>(v/w). The water was drained, and the grains were washed three</p><p>times with filtered water to remove the mucus. Water was then</p><p>added in such an amount as to maintain a ratio of water to grains</p><p>of 3:1 (v/w). The mixture was crushed using a blender (KitchenAid</p><p>K150) for 3 min. ⊍-Amylase was added at 0.1% (w/v) and held at</p><p>65 °C for 20 min, heated to 90 °C for 1 min, filtered and pasteur-</p><p>ized at 85 ± 1 °C for 5 min.</p><p>Physicochemical analyses</p><p>All analyses were performed in triplicate. The pH of the samples</p><p>was measured by pHmeter (HI98127, Hanna Instruments, Szeged,</p><p>Hungary). Total solids content was determined according to</p><p>method described by Liu and Chang.32 Determination of the pro-</p><p>tein content of samples was performed by the Kjeldahl method</p><p>according to AOAC33 method 991.22. Crude fiber content was</p><p>estimated according to the standard procedure as given in</p><p>method No. 32-10.34 Total fat content was determined gravimet-</p><p>rically using the method of Weibull–Stoldt using HydrolEx H-506</p><p>and FatExtractor E-500 Soxhlet (BuchiLabortechnik).35 The per-</p><p>centage of carbohydrate content was determined by calculating</p><p>using difference.36 Total phenolic content was analyzed using</p><p>the colorimetric method described by Rodríguez-Roque et al.37</p><p>using Folin–Ciocalteu reagent. Absorbance at 725 nm was mea-</p><p>sured using a UV-1800 spectrophotometer (Shimadzu, Kyoto,</p><p>Japan). Concentrations were determined by comparing the absor-</p><p>bance of the samples with a calibration curve built using gallic</p><p>acid (Sigma Aldrich, Germany).</p><p>Mineral content</p><p>Mineral element concentrations were measured by atomic emis-</p><p>sion spectrometry with microwave plasma emissionmethod using</p><p>the 4200 MP-AES system (Agilent Technologies, Santa Clara, CA,</p><p>USA). Samples were preliminarily mineralized in a ETHOS EASY</p><p>microwave digestion system (Milestone, Sorisole, Italy). Quantita-</p><p>tive analysis was performed by themethod of absolute calibration.</p><p>For mineralization, an analytical thoroughly homogenized sample</p><p>was placed in the autoclave of a microwave decomposition sys-</p><p>tem. A mixture of 70% HNO3 and 30% H2O2 was added. The auto-</p><p>clave with the added components of the reaction mixture were</p><p>kept at room temperature for at least 30 min. After exposure, the</p><p>autoclave was hermetically sealed with a standard lid andmineral-</p><p>izationwas carried out according to the program of themicrowave</p><p>system. At the end of mineralization, the autoclave was cooled to</p><p>room temperature. The contents of the autoclavewere evaporated</p><p>on an electric stove to a volume of not more than 5 cm3 and then</p><p>cooled. The mineralized material was quantitatively transferred to</p><p>a volumetric flask with a capacity of 25 cm3 and the volume was</p><p>adjusted to the mark with 1% HNO3 solution. Simultaneously with</p><p>the analytical solutions, a blank sample solution was prepared. The</p><p>resulting analytical solutions in the determination of macronutri-</p><p>ents (K, Na, Ca, P) were additionally diluted with 1% HNO3 solution</p><p>100 times. Thewavelengths for each element used for quantitation</p><p>are shown in Table 1.</p><p>Sensory evaluation</p><p>The method of quantitative descriptor–profile analysis was used</p><p>in the evaluation of the organoleptic characteristics of plant-</p><p>based milk. Individual sensory characteristics (descriptors) were</p><p>selected and evaluated on a 7-point scale. The characteristics of</p><p>the selected descriptors are presented in Table 2.</p><p>The samples were presented in 100 mL glass jars with tightly</p><p>sealed lids. Plant-based milk was tempered to 10 ± 1 °C for tasting.</p><p>Each sample was served monadically with deionized water and</p><p>unsalted crackers. Each sample was coded with a three-digit</p><p>code.</p><p>The comparison sample (control sample) was uncovered in order</p><p>to obtain more reliable data. The samples were tested in an air-</p><p>conditioned room (20 ± 1 °C), with uniform lighting in separate</p><p>booths by a group of 17 trainedmembers (47% of participants were</p><p>women aged 25–69 years old and 53% of participants were men</p><p>aged 23–65 years old). All of them were familiar with plant milk</p><p>and used it regularly. All participants had previously completed a</p><p>sensory evaluation course. To avoid distorting taste and flavor</p><p>scores, evaluators were asked not to consume hot drinks, spicy, salty,</p><p>sweet or bitter foods, and not to smoke 3 h before testing, avoid</p><p>fatigue, and not use perfume on the day of testing. The sensory test</p><p>panel was available for testing in three separate sessions in three</p><p>repetitions during the session.</p><p>Figure 1. General production flowchart of plant milk with different pre-treatment methods. GAE, gallic acid equivalents.</p><p>Influence of pre-treatment methods on plant milk www.soci.org</p><p>J Sci Food Agric 2023 © 2023 Society of Chemical Industry. wileyonlinelibrary.com/jsfa</p><p>3</p><p>http://wileyonlinelibrary.com/jsfa</p><p>Statistical analysis</p><p>All experiments were performed in triplicate. The data were</p><p>expressed as mean ± standard deviation (SD). Comparisons</p><p>between different samples were performed by analysis of vari-</p><p>ance (ANOVA) and Tukey's test (P < 0.05).</p><p>RESULTS AND DISCUSSION</p><p>Proper processing of plant material for extraction is just as impor-</p><p>tant as the choice of extraction method. It is currently expected</p><p>that pre-treatment will affect the plant material in a way that pro-</p><p>motes the release of bioactive compounds loosely bound to cell</p><p>wall polymers. Therefore, proper pre-treatment can increase the</p><p>efficiency of the extraction of biologically active compounds.</p><p>According to the data presented in Table 3, it can be seen that</p><p>the pre-treatment of vegetable raw materials has a direct impact</p><p>on the physicochemical characteristics of plant milk.</p><p>Ultrasonic treatment leads to an increase in the hydrophobicity of</p><p>proteins due to partial denaturation at the bubble–liquid inter-</p><p>face.30 In this case, proteins acquire the properties of surfactants</p><p>and participate in the stabilization of the consistency, preventing</p><p>the phenomenon of sedimentation.38 Ultrasonic processing</p><p>increases the protein yield by an average of 50% in rice (from 3.5</p><p>to 5.3 g kg−1), buckwheat (from 17.1 to 25.9 g kg−1), lentils (from</p><p>18.2 to 25.2 g kg−1) and pea (from 15.8 to 24.9 g kg−1), which is</p><p>probably due to the initial properties of protein molecules. Sonica-</p><p>tion results in protein conformation. For example, ultrasound facili-</p><p>tates the transformation of ⊎-turns into ⊎-sheets in gluten and</p><p>weakens the strength of intermolecular hydrogen bonds.39 These</p><p>changes affect the dispersion of protein molecules or, rather, lead</p><p>to a decrease in distribution, facilitating themass transfer of the pro-</p><p>tein phase into the solution. The mechanical impact of ultrasonic</p><p>Table 1. Analytical conditions for determining elements</p><p>Element The most sensitive wavelengths (nm)</p><p>Iron 234.349</p><p>Aluminum 394.401</p><p>Barium 614.171</p><p>Beryllium 313.107</p><p>Boron 249.772</p><p>Vanadium 437.923</p><p>Potassium 766.491</p><p>Calcium 422.673</p><p>Cobalt 340.512</p><p>Silicon 251.611</p><p>Magnesium 285.213</p><p>Manganese 403.076</p><p>Copper 324.754</p><p>Molybdenum 379.825</p><p>Sodium 589.592</p><p>Rubidium 780.027</p><p>Strontium 407.771</p><p>Phosphorus 213.618</p><p>Chromium 425.433</p><p>Zinc 213.857</p><p>Table 2. Description of the organoleptic characteristics used to evaluate the samples</p><p>Attribute Definition</p><p>Scale</p><p>1 7</p><p>Visual</p><p>Homogeneity A mixture is homogeneous if there is no phase change between any</p><p>two points in the mixture. No stratification, lumps, flakes, fat stains</p><p>Absent High</p><p>Odor</p><p>Raw material smell The quality of a thing that is or may be smelled Low High</p><p>Texture</p><p>Viscosity Force required to move a spoon back and forth Fluid Thick</p><p>Oiliness Coating detected in the mouth due to oil or grease Absent High</p><p>Wateriness The state or condition of being watery or diluted Absent High</p><p>Taste</p><p>Sour taste Basic taste, perceived on the tongue, stimulated by organic acids Not detected Intensive</p><p>Bitter taste Basic taste, perceived on the tongue, stimulated by substances such</p><p>as quinine of caffeine</p><p>Not detected Intensive</p><p>Sweet taste Basic taste, perceived on the tongue, stimulated by sugars Not detected Intensive</p><p>Salty taste Basic taste, perceived on the tongue, reminiscent of sea water Not detected Intensive</p><p>Taste of raw material The taste of the plant base from which milk is made Not detected Intensive</p><p>Aftertaste</p><p>Sour aftertaste The intensity of sour aftertaste after swallowing Not detected Intensive</p><p>Bitter aftertaste The intensity of bitter aftertaste after swallowing Not detected Intensive</p><p>Sweet aftertaste The intensity of sweet aftertaste after swallowing Not detected Intensive</p><p>Salty aftertaste The intensity of salty aftertaste after swallowing Not detected Intensive</p><p>Astringent aftertaste The feeling factor on the tongue or other skin surfaces of the mouth</p><p>described as puckering or drying</p><p>Not detected Intensive</p><p>Raw material aftertaste The intensity of plant base aftertaste after swallowing Not detected Intensive</p><p>Preference Overall acceptability The weakest The strongest</p><p>www.soci.org FV Lavrentev et al.</p><p>wileyonlinelibrary.com/jsfa © 2023 Society of Chemical Industry. J Sci Food Agric 2023</p><p>4</p><p>http://wileyonlinelibrary.com/jsfa</p><p>Ta</p><p>b</p><p>le</p><p>3.</p><p>Q</p><p>ua</p><p>lit</p><p>y</p><p>ch</p><p>ar</p><p>ac</p><p>te</p><p>ris</p><p>tic</p><p>s</p><p>of</p><p>pl</p><p>an</p><p>t-</p><p>ba</p><p>se</p><p>d</p><p>m</p><p>ilk</p><p>de</p><p>pe</p><p>nd</p><p>in</p><p>g</p><p>on</p><p>pr</p><p>e-</p><p>tr</p><p>ea</p><p>tm</p><p>en</p><p>t</p><p>m</p><p>et</p><p>ho</p><p>ds</p><p>Sa</p><p>m</p><p>pl</p><p>e</p><p>of</p><p>pl</p><p>an</p><p>t</p><p>m</p><p>ilk</p><p>pH</p><p>D</p><p>ry</p><p>m</p><p>at</p><p>te</p><p>r</p><p>(g</p><p>kg</p><p>−</p><p>1</p><p>)</p><p>Pr</p><p>ot</p><p>ei</p><p>n</p><p>(g</p><p>kg</p><p>−</p><p>1</p><p>)</p><p>Fa</p><p>t</p><p>(g</p><p>kg</p><p>−</p><p>1</p><p>)</p><p>C</p><p>ru</p><p>de</p><p>fi</p><p>be</p><p>r</p><p>(g</p><p>kg</p><p>−</p><p>1</p><p>)</p><p>Po</p><p>ly</p><p>ph</p><p>en</p><p>ol</p><p>s</p><p>(G</p><p>A</p><p>E)</p><p>(m</p><p>g</p><p>kg</p><p>−</p><p>1</p><p>)</p><p>C</p><p>ar</p><p>bo</p><p>hy</p><p>dr</p><p>at</p><p>es</p><p>(g</p><p>kg</p><p>−</p><p>1</p><p>)</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>7.</p><p>00</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>14</p><p>3.</p><p>2</p><p>±</p><p>0.</p><p>1a</p><p>34</p><p>.5</p><p>±</p><p>0.</p><p>6a</p><p>83</p><p>.1</p><p>±</p><p>9.</p><p>5a</p><p><</p><p>1.</p><p>0</p><p>13</p><p>25</p><p>.1</p><p>±</p><p>42</p><p>.1</p><p>a</p><p>21</p><p>.1</p><p>±</p><p>4.</p><p>9a</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>U</p><p>S</p><p>1</p><p>6.</p><p>99</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>13</p><p>7.</p><p>5</p><p>±</p><p>0.</p><p>2b</p><p>24</p><p>.7</p><p>±</p><p>0.</p><p>6b</p><p>83</p><p>.2</p><p>±</p><p>8.</p><p>6a</p><p><</p><p>1.</p><p>0</p><p>13</p><p>16</p><p>.3</p><p>±</p><p>48</p><p>.8</p><p>a</p><p>24</p><p>.6</p><p>±</p><p>3.</p><p>6b</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>U</p><p>S</p><p>3</p><p>7.</p><p>02</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>13</p><p>5.</p><p>7</p><p>±</p><p>0.</p><p>1b</p><p>24</p><p>.9</p><p>±</p><p>0.</p><p>9b</p><p>86</p><p>.2</p><p>±</p><p>8.</p><p>6a</p><p><</p><p>1.</p><p>0</p><p>13</p><p>73</p><p>.1</p><p>±</p><p>54</p><p>.3</p><p>b</p><p>20</p><p>.2</p><p>±</p><p>3.</p><p>1a</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>U</p><p>S</p><p>5</p><p>6.</p><p>99</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>12</p><p>6.</p><p>8</p><p>±</p><p>0.</p><p>2c</p><p>26</p><p>.4</p><p>±</p><p>0.</p><p>8b</p><p>87</p><p>.1</p><p>±</p><p>6.</p><p>8a</p><p><</p><p>1.</p><p>0</p><p>14</p><p>56</p><p>.7</p><p>±</p><p>63</p><p>.4</p><p>b</p><p>10</p><p>.3</p><p>±</p><p>2.</p><p>1c</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>−</p><p>17</p><p>°C</p><p>6.</p><p>97</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>12</p><p>9.</p><p>8</p><p>±</p><p>0.</p><p>3c</p><p>27</p><p>.1</p><p>±</p><p>0.</p><p>8b</p><p>86</p><p>.3</p><p>±</p><p>9.</p><p>2a</p><p><</p><p>1.</p><p>0</p><p>80</p><p>9.</p><p>1</p><p>±</p><p>40</p><p>.1</p><p>3c</p><p>12</p><p>.1</p><p>±</p><p>2.</p><p>6c</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>−</p><p>85</p><p>°C</p><p>7.</p><p>00</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>12</p><p>4.</p><p>5</p><p>±</p><p>0.</p><p>1c</p><p>28</p><p>.7</p><p>±</p><p>0.</p><p>9b</p><p>81</p><p>.3</p><p>±</p><p>8.</p><p>7a</p><p><</p><p>1.</p><p>0</p><p>92</p><p>1.</p><p>2</p><p>±</p><p>47</p><p>.9</p><p>c</p><p>10</p><p>.8</p><p>±</p><p>2.</p><p>3c</p><p>Ri</p><p>ce</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>6.</p><p>50</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>72</p><p>.1</p><p>±</p><p>0.</p><p>1a</p><p>3.</p><p>5</p><p>±</p><p>0.</p><p>3a</p><p>0.</p><p>2</p><p>±</p><p>0.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>14</p><p>3.</p><p>5</p><p>±</p><p>6.</p><p>1a</p><p>68</p><p>.1</p><p>±</p><p>5.</p><p>4a</p><p>Ri</p><p>ce</p><p>U</p><p>S</p><p>1</p><p>6.</p><p>45</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>70</p><p>.1</p><p>±</p><p>0.</p><p>1a</p><p>3.</p><p>6</p><p>±</p><p>0.</p><p>3a</p><p>0.</p><p>2</p><p>±</p><p>0.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>16</p><p>2.</p><p>7</p><p>±</p><p>3.</p><p>4a</p><p>66</p><p>.1</p><p>±</p><p>2.</p><p>4a</p><p>Ri</p><p>ce</p><p>U</p><p>S</p><p>3</p><p>6.</p><p>55</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>66</p><p>.7</p><p>±</p><p>0.</p><p>3b</p><p>5.</p><p>3</p><p>±</p><p>0.</p><p>2b</p><p>0.</p><p>2</p><p>±</p><p>0.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>25</p><p>4.</p><p>7</p><p>±</p><p>7.</p><p>1b</p><p>60</p><p>.9</p><p>±</p><p>3.</p><p>2b</p><p>Ri</p><p>ce</p><p>U</p><p>S</p><p>5</p><p>6.</p><p>64</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>65</p><p>.3</p><p>±</p><p>0.</p><p>3b</p><p>4.</p><p>0</p><p>±</p><p>0.</p><p>2a</p><p>0.</p><p>2</p><p>±</p><p>0.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>19</p><p>6.</p><p>9</p><p>±</p><p>3.</p><p>1b</p><p>60</p><p>.7</p><p>±</p><p>2.</p><p>9b</p><p>Ri</p><p>ce</p><p>−</p><p>17</p><p>°C</p><p>6.</p><p>70</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>67</p><p>.6</p><p>±</p><p>0.</p><p>2b</p><p>2.</p><p>0</p><p>±</p><p>0.</p><p>4c</p><p>0.</p><p>2</p><p>±</p><p>0.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>68</p><p>.7</p><p>±</p><p>2.</p><p>4c</p><p>64</p><p>.9</p><p>±</p><p>3.</p><p>1a</p><p>Ri</p><p>ce</p><p>−</p><p>85</p><p>°C</p><p>6.</p><p>67</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>71</p><p>.1</p><p>±</p><p>0.</p><p>2a</p><p>1.</p><p>7</p><p>±</p><p>0.</p><p>1c</p><p>0.</p><p>2</p><p>±</p><p>0.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>13</p><p>3.</p><p>4</p><p>±</p><p>3.</p><p>1a</p><p>68</p><p>.8</p><p>±</p><p>3.</p><p>3a</p><p>O</p><p>at</p><p>s</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>5.</p><p>98</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>14</p><p>8.</p><p>3</p><p>±</p><p>7.</p><p>3a</p><p>18</p><p>.9</p><p>±</p><p>0.</p><p>5a</p><p>12</p><p>.3</p><p>±</p><p>1.</p><p>3a</p><p><</p><p>1.</p><p>0</p><p>78</p><p>6.</p><p>7</p><p>±</p><p>11</p><p>.6</p><p>a</p><p>11</p><p>3.</p><p>2</p><p>±</p><p>12</p><p>.1</p><p>a</p><p>O</p><p>at</p><p>s</p><p>U</p><p>S</p><p>1</p><p>5.</p><p>97</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>14</p><p>9.</p><p>6</p><p>±</p><p>7.</p><p>3a</p><p>14</p><p>.6</p><p>±</p><p>0.</p><p>8a</p><p>11</p><p>.5</p><p>±</p><p>1.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>85</p><p>0.</p><p>1</p><p>±</p><p>13</p><p>.3</p><p>b</p><p>12</p><p>0.</p><p>9</p><p>±</p><p>11</p><p>.1</p><p>a</p><p>O</p><p>at</p><p>s</p><p>U</p><p>S</p><p>3</p><p>6.</p><p>00</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>15</p><p>1.</p><p>3</p><p>±</p><p>7.</p><p>3a</p><p>12</p><p>.1</p><p>±</p><p>0.</p><p>5b</p><p>10</p><p>.2</p><p>±</p><p>1.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>74</p><p>7.</p><p>4</p><p>±</p><p>12</p><p>.3</p><p>a</p><p>12</p><p>6.</p><p>7</p><p>±</p><p>12</p><p>.3</p><p>a</p><p>O</p><p>at</p><p>s</p><p>U</p><p>S</p><p>5</p><p>5.</p><p>91</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>15</p><p>3.</p><p>3</p><p>±</p><p>7.</p><p>3a</p><p>10</p><p>.1</p><p>±</p><p>0.</p><p>4b</p><p>9.</p><p>5</p><p>±</p><p>2.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>67</p><p>7.</p><p>2</p><p>±</p><p>12</p><p>.5</p><p>c</p><p>13</p><p>1.</p><p>4</p><p>±</p><p>10</p><p>.3</p><p>b</p><p>O</p><p>at</p><p>s</p><p>−</p><p>17</p><p>°C</p><p>6.</p><p>07</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>14</p><p>2.</p><p>1</p><p>±</p><p>7.</p><p>3a</p><p>8.</p><p>3</p><p>±</p><p>0.</p><p>4b</p><p>5.</p><p>2</p><p>±</p><p>1.</p><p>2b</p><p><</p><p>1.</p><p>0</p><p>73</p><p>1.</p><p>0</p><p>±</p><p>12</p><p>.6</p><p>a</p><p>12</p><p>5.</p><p>9</p><p>±</p><p>13</p><p>.6</p><p>a</p><p>O</p><p>at</p><p>s</p><p>−</p><p>85</p><p>°C</p><p>6.</p><p>01</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>14</p><p>4.</p><p>9</p><p>±</p><p>7.</p><p>3a</p><p>4.</p><p>6</p><p>±</p><p>0.</p><p>5c</p><p>5.</p><p>2</p><p>±</p><p>1.</p><p>3b</p><p><</p><p>1.</p><p>0</p><p>80</p><p>9.</p><p>5</p><p>±</p><p>13</p><p>.2</p><p>a</p><p>13</p><p>3.</p><p>2</p><p>±</p><p>14</p><p>.3</p><p>b</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>6.</p><p>74</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>67</p><p>.9</p><p>±</p><p>5.</p><p>4a</p><p>17</p><p>.1</p><p>±</p><p>0.</p><p>3a</p><p>3.</p><p>1</p><p>±</p><p>0.</p><p>3a</p><p><</p><p>1.</p><p>0</p><p>74</p><p>2.</p><p>2</p><p>±</p><p>13</p><p>.3</p><p>a</p><p>44</p><p>.9</p><p>±</p><p>3.</p><p>4a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>U</p><p>S</p><p>1</p><p>6.</p><p>70</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>64</p><p>.8</p><p>±</p><p>2.</p><p>3a</p><p>19</p><p>.9</p><p>±</p><p>0.</p><p>3a</p><p>3.</p><p>3</p><p>±</p><p>0.</p><p>2a</p><p><</p><p>1.</p><p>0</p><p>83</p><p>3.</p><p>2</p><p>±</p><p>11</p><p>.9</p><p>b</p><p>36</p><p>.9</p><p>±</p><p>2.</p><p>9b</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>U</p><p>S</p><p>3</p><p>6.</p><p>80</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>63</p><p>.9</p><p>±</p><p>2.</p><p>2a</p><p>22</p><p>.9</p><p>±</p><p>0.</p><p>2a</p><p>3.</p><p>3</p><p>±</p><p>0.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>84</p><p>3.</p><p>6</p><p>±</p><p>12</p><p>.7</p><p>b</p><p>34</p><p>.9</p><p>±</p><p>4.</p><p>1b</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>U</p><p>S</p><p>5</p><p>6.</p><p>81</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>61</p><p>.1</p><p>±</p><p>3.</p><p>2a</p><p>25</p><p>.9</p><p>±</p><p>0.</p><p>5a</p><p>3.</p><p>2</p><p>±</p><p>0.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>74</p><p>2.</p><p>3</p><p>±</p><p>11</p><p>.6</p><p>a</p><p>28</p><p>.6</p><p>±</p><p>3.</p><p>2c</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>−</p><p>17</p><p>°C</p><p>6.</p><p>79</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>62</p><p>.3</p><p>±</p><p>2.</p><p>9a</p><p>27</p><p>.3</p><p>±</p><p>0.</p><p>2a</p><p>2.</p><p>8</p><p>±</p><p>0.</p><p>2a</p><p><</p><p>1.</p><p>0</p><p>73</p><p>2.</p><p>1</p><p>±</p><p>11</p><p>.5</p><p>a</p><p>29</p><p>.6</p><p>±</p><p>2.</p><p>1c</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>−</p><p>85</p><p>°C</p><p>6.</p><p>78</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>57</p><p>.9</p><p>±</p><p>2.</p><p>1b</p><p>27</p><p>.6</p><p>±</p><p>0.</p><p>2a</p><p>2.</p><p>7</p><p>±</p><p>0.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>69</p><p>5.</p><p>6</p><p>±</p><p>12</p><p>.2</p><p>c</p><p>24</p><p>.9</p><p>±</p><p>2.</p><p>2c</p><p>Le</p><p>nt</p><p>ils</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>6.</p><p>61</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>10</p><p>7.</p><p>8</p><p>±</p><p>1.</p><p>5a</p><p>18</p><p>.2</p><p>±</p><p>0.</p><p>3a</p><p>2.</p><p>1</p><p>±</p><p>0.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>77</p><p>4.</p><p>3</p><p>±</p><p>12</p><p>.3</p><p>a</p><p>82</p><p>.9</p><p>±</p><p>12</p><p>.3</p><p>a</p><p>Le</p><p>nt</p><p>ils</p><p>U</p><p>S</p><p>1</p><p>6.</p><p>62</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>10</p><p>1.</p><p>6</p><p>±</p><p>1.</p><p>3a</p><p>19</p><p>.1</p><p>±</p><p>0.</p><p>1a</p><p>2.</p><p>2</p><p>±</p><p>0.</p><p>0a</p><p><</p><p>1.</p><p>0</p><p>70</p><p>2.</p><p>4</p><p>±</p><p>18</p><p>.7</p><p>b</p><p>78</p><p>.7</p><p>±</p><p>8.</p><p>9a</p><p>Le</p><p>nt</p><p>ils</p><p>U</p><p>S</p><p>3</p><p>6.</p><p>61</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>98</p><p>.3</p><p>±</p><p>2.</p><p>1a</p><p>22</p><p>.5</p><p>±</p><p>0.</p><p>2a</p><p>2.</p><p>1</p><p>±</p><p>0.</p><p>2a</p><p><</p><p>1.</p><p>0</p><p>70</p><p>3.</p><p>2</p><p>±</p><p>15</p><p>.6</p><p>b</p><p>71</p><p>.7</p><p>±</p><p>9.</p><p>9b</p><p>Le</p><p>nt</p><p>ils</p><p>U</p><p>S</p><p>5</p><p>6.</p><p>64</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>96</p><p>.3</p><p>±</p><p>1.</p><p>3a</p><p>25</p><p>.2</p><p>±</p><p>0.</p><p>2b</p><p>3.</p><p>0</p><p>±</p><p>0.</p><p>4b</p><p><</p><p>1.</p><p>0</p><p>70</p><p>0.</p><p>7</p><p>±</p><p>13</p><p>.4</p><p>b</p><p>64</p><p>.1</p><p>±</p><p>8.</p><p>7b</p><p>Le</p><p>nt</p><p>ils</p><p>−</p><p>17</p><p>°C</p><p>6.</p><p>60</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>63</p><p>.6</p><p>±</p><p>1.</p><p>1b</p><p>21</p><p>.4</p><p>±</p><p>0.</p><p>3a</p><p>2.</p><p>1</p><p>±</p><p>0.</p><p>3a</p><p><</p><p>1.</p><p>0</p><p>75</p><p>0.</p><p>7</p><p>±</p><p>19</p><p>.8</p><p>a</p><p>34</p><p>.9</p><p>±</p><p>4.</p><p>5c</p><p>Le</p><p>nt</p><p>ils</p><p>−</p><p>85</p><p>°C</p><p>6.</p><p>65</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>59</p><p>.4</p><p>±</p><p>1.</p><p>6b</p><p>13</p><p>.9</p><p>±</p><p>0.</p><p>1a</p><p>2.</p><p>1</p><p>±</p><p>0.</p><p>2a</p><p><</p><p>1.</p><p>0</p><p>40</p><p>3.</p><p>1</p><p>±</p><p>12</p><p>.3</p><p>c</p><p>39</p><p>.7</p><p>±</p><p>5.</p><p>4c</p><p>Pe</p><p>a</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>6.</p><p>59</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>57</p><p>.3</p><p>±</p><p>1.</p><p>8a</p><p>15</p><p>.8</p><p>±</p><p>0.</p><p>8a</p><p>1.</p><p>2</p><p>±</p><p>0.</p><p>2a</p><p><</p><p>1.</p><p>0</p><p>55</p><p>3.</p><p>3</p><p>±</p><p>17</p><p>.7</p><p>a</p><p>37</p><p>.3</p><p>±</p><p>3.</p><p>7a</p><p>Pe</p><p>a</p><p>U</p><p>S</p><p>1</p><p>6.</p><p>63</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>56</p><p>.4</p><p>±</p><p>2.</p><p>8a</p><p>15</p><p>.9</p><p>±</p><p>0.</p><p>8a</p><p>1.</p><p>9</p><p>±</p><p>0.</p><p>2a</p><p><</p><p>1.</p><p>0</p><p>55</p><p>8.</p><p>0</p><p>±</p><p>17</p><p>.9</p><p>a</p><p>35</p><p>.8</p><p>±</p><p>3.</p><p>4a</p><p>Pe</p><p>a</p><p>U</p><p>S</p><p>3</p><p>6.</p><p>66</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>55</p><p>.5</p><p>±</p><p>1.</p><p>0a</p><p>24</p><p>.9</p><p>±</p><p>0.</p><p>2b</p><p>1.</p><p>4</p><p>±</p><p>0.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>60</p><p>7.</p><p>3</p><p>±</p><p>18</p><p>.4</p><p>b</p><p>26</p><p>.6</p><p>±</p><p>3.</p><p>4b</p><p>Pe</p><p>a</p><p>U</p><p>S</p><p>5</p><p>6.</p><p>67</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>54</p><p>.2</p><p>±</p><p>2.</p><p>7a</p><p>17</p><p>.8</p><p>±</p><p>0.</p><p>9a</p><p>1.</p><p>5</p><p>±</p><p>0.</p><p>1a</p><p><</p><p>1.</p><p>0</p><p>50</p><p>1.</p><p>0</p><p>±</p><p>15</p><p>.1</p><p>c</p><p>32</p><p>.1</p><p>±</p><p>2.</p><p>9a</p><p>Pe</p><p>a</p><p>−</p><p>17</p><p>°C</p><p>6.</p><p>68</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>55</p><p>.9</p><p>±</p><p>2.</p><p>8a</p><p>10</p><p>.4</p><p>±</p><p>0.</p><p>5a</p><p>1.</p><p>7</p><p>±</p><p>0.</p><p>3a</p><p><</p><p>1.</p><p>0</p><p>54</p><p>7.</p><p>3</p><p>±</p><p>17</p><p>.4</p><p>a</p><p>40</p><p>.6</p><p>±</p><p>6.</p><p>4a</p><p>Pe</p><p>a</p><p>−</p><p>85</p><p>°C</p><p>6.</p><p>65</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>56</p><p>.6</p><p>±</p><p>2.</p><p>1a</p><p>14</p><p>.1</p><p>±</p><p>0.</p><p>7a</p><p>1.</p><p>3</p><p>±</p><p>0.</p><p>2a</p><p><</p><p>1.</p><p>0</p><p>53</p><p>3.</p><p>5</p><p>±</p><p>16</p><p>.7</p><p>a</p><p>38</p><p>.5</p><p>±</p><p>4.</p><p>1a</p><p>W</p><p>he</p><p>at</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>6.</p><p>60</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>63</p><p>.1</p><p>±</p><p>1.</p><p>8a</p><p>27</p><p>.8</p><p>±</p><p>0.</p><p>2a</p><p>0.</p><p>8</p><p>±</p><p>0.</p><p>01</p><p>a</p><p><</p><p>1.</p><p>0</p><p>21</p><p>1.</p><p>1</p><p>±</p><p>3.</p><p>8a</p><p>32</p><p>.7</p><p>±</p><p>2.</p><p>7a</p><p>W</p><p>he</p><p>at</p><p>U</p><p>S</p><p>1</p><p>6.</p><p>37</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>64</p><p>.5</p><p>±</p><p>1.</p><p>3a</p><p>27</p><p>.0</p><p>±</p><p>0.</p><p>3a</p><p>1.</p><p>6</p><p>±</p><p>0.</p><p>02</p><p>b</p><p><</p><p>1.</p><p>0</p><p>23</p><p>5.</p><p>8</p><p>±</p><p>5.</p><p>3a</p><p>34</p><p>.5</p><p>±</p><p>2.</p><p>9a</p><p>W</p><p>he</p><p>at</p><p>U</p><p>S</p><p>3</p><p>6.</p><p>20</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>67</p><p>.9</p><p>±</p><p>1.</p><p>7a</p><p>26</p><p>.3</p><p>±</p><p>0.</p><p>3a</p><p>1.</p><p>7</p><p>±</p><p>0.</p><p>02</p><p>b</p><p><</p><p>1.</p><p>0</p><p>26</p><p>5.</p><p>6</p><p>±</p><p>3.</p><p>4b</p><p>38</p><p>.5</p><p>±</p><p>3.</p><p>6a</p><p>W</p><p>he</p><p>at</p><p>U</p><p>S</p><p>5</p><p>6.</p><p>35</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>72</p><p>.1</p><p>±</p><p>1.</p><p>1b</p><p>24</p><p>.1</p><p>±</p><p>0.</p><p>4a</p><p>1.</p><p>8</p><p>±</p><p>0.</p><p>02</p><p>b</p><p><</p><p>1.</p><p>0</p><p>26</p><p>1.</p><p>4</p><p>±</p><p>2.</p><p>8b</p><p>44</p><p>.6</p><p>±</p><p>4.</p><p>2b</p><p>W</p><p>he</p><p>at</p><p>−</p><p>17</p><p>°C</p><p>6.</p><p>58</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>54</p><p>.7</p><p>±</p><p>1.</p><p>1c</p><p>18</p><p>.6</p><p>±</p><p>0.</p><p>1b</p><p>0.</p><p>7</p><p>±</p><p>0.</p><p>01</p><p>a</p><p><</p><p>1.</p><p>0</p><p>19</p><p>7.</p><p>2</p><p>±</p><p>3.</p><p>7a</p><p>33</p><p>.8</p><p>±</p><p>2.</p><p>9a</p><p>W</p><p>he</p><p>at</p><p>−</p><p>85</p><p>°C</p><p>6.</p><p>63</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>59</p><p>.4</p><p>±</p><p>1.</p><p>4c</p><p>21</p><p>.1</p><p>±</p><p>0.</p><p>4b</p><p>0.</p><p>7</p><p>±</p><p>0.</p><p>01</p><p>a</p><p><</p><p>1.</p><p>0</p><p>18</p><p>7.</p><p>3</p><p>±</p><p>4.</p><p>1a</p><p>36</p><p>.2</p><p>±</p><p>2.</p><p>9a</p><p>N</p><p>ot</p><p>e:</p><p>Va</p><p>lu</p><p>es</p><p>in</p><p>th</p><p>e</p><p>sa</p><p>m</p><p>e</p><p>co</p><p>lu</p><p>m</p><p>n</p><p>fo</p><p>llo</p><p>w</p><p>ed</p><p>by</p><p>di</p><p>ff</p><p>er</p><p>en</p><p>t</p><p>le</p><p>tt</p><p>er</p><p>s</p><p>di</p><p>ff</p><p>er</p><p>si</p><p>gn</p><p>ifi</p><p>ca</p><p>nt</p><p>ly</p><p>(P</p><p>≤</p><p>0.</p><p>05</p><p>).</p><p>Th</p><p>e</p><p>re</p><p>su</p><p>lts</p><p>ar</p><p>e</p><p>ex</p><p>pr</p><p>es</p><p>se</p><p>d</p><p>as</p><p>m</p><p>ea</p><p>ns</p><p>±</p><p>st</p><p>an</p><p>da</p><p>rd</p><p>de</p><p>vi</p><p>at</p><p>io</p><p>n</p><p>(S</p><p>D</p><p>).</p><p>A</p><p>bb</p><p>re</p><p>vi</p><p>at</p><p>io</p><p>ns</p><p>:G</p><p>A</p><p>E,</p><p>ga</p><p>lli</p><p>c</p><p>ac</p><p>id</p><p>eq</p><p>ui</p><p>va</p><p>le</p><p>nt</p><p>s;</p><p>U</p><p>S,</p><p>ul</p><p>tr</p><p>as</p><p>ou</p><p>nd</p><p>.</p><p>Influence of pre-treatment methods on plant milk www.soci.org</p><p>J Sci Food Agric 2023 © 2023 Society of Chemical Industry. wileyonlinelibrary.com/jsfa</p><p>5</p><p>http://wileyonlinelibrary.com/jsfa</p><p>Ta</p><p>b</p><p>le</p><p>4.</p><p>Pr</p><p>e-</p><p>tr</p><p>ea</p><p>tm</p><p>en</p><p>t</p><p>in</p><p>fl</p><p>ue</p><p>nc</p><p>e</p><p>on</p><p>m</p><p>in</p><p>er</p><p>al</p><p>co</p><p>nt</p><p>en</p><p>t</p><p>of</p><p>pl</p><p>an</p><p>t-</p><p>ba</p><p>se</p><p>d</p><p>m</p><p>ilk</p><p>Sa</p><p>m</p><p>pl</p><p>e</p><p>El</p><p>em</p><p>en</p><p>t</p><p>(m</p><p>g</p><p>kg</p><p>−</p><p>1</p><p>)p</p><p>la</p><p>nt</p><p>m</p><p>ilk</p><p>Fe</p><p>μ</p><p>g</p><p>kg</p><p>−</p><p>1</p><p>of</p><p>pl</p><p>an</p><p>t</p><p>m</p><p>ilk</p><p>A</p><p>l</p><p>Ba</p><p>B</p><p>K</p><p>C</p><p>a</p><p>Si</p><p>M</p><p>g</p><p>M</p><p>n</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>12</p><p>.6</p><p>1</p><p>±</p><p>0.</p><p>51</p><p>a</p><p>0.</p><p>23</p><p>±</p><p>0.</p><p>05</p><p>a</p><p><</p><p>0.</p><p>02</p><p>0.</p><p>82</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>78</p><p>5</p><p>±</p><p>41</p><p>a</p><p>32</p><p>.9</p><p>±</p><p>1.</p><p>6a</p><p>1.</p><p>23</p><p>±</p><p>0.</p><p>27</p><p>a</p><p>42</p><p>5</p><p>±</p><p>17</p><p>a</p><p>3.</p><p>54</p><p>±</p><p>0.</p><p>18</p><p>a</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>U</p><p>S</p><p>1</p><p>21</p><p>.1</p><p>9</p><p>±</p><p>0.</p><p>91</p><p>b</p><p>0.</p><p>21</p><p>±</p><p>0.</p><p>04</p><p>a</p><p><</p><p>0.</p><p>02</p><p>0.</p><p>76</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>71</p><p>3</p><p>±</p><p>31</p><p>b</p><p>32</p><p>.4</p><p>±</p><p>1.</p><p>6a</p><p>1.</p><p>09</p><p>±</p><p>0.</p><p>24</p><p>a</p><p>40</p><p>0</p><p>±</p><p>16</p><p>a</p><p>3.</p><p>39</p><p>±</p><p>0.</p><p>17</p><p>a</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>U</p><p>S</p><p>3</p><p>24</p><p>.0</p><p>34</p><p>±</p><p>0.</p><p>97</p><p>b</p><p>0.</p><p>20</p><p>±</p><p>0.</p><p>04</p><p>a</p><p><</p><p>0.</p><p>02</p><p>0.</p><p>72</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>69</p><p>8</p><p>±</p><p>35</p><p>b</p><p>31</p><p>.5</p><p>±</p><p>1.</p><p>5a</p><p>1.</p><p>01</p><p>±</p><p>0.</p><p>23</p><p>a</p><p>38</p><p>9</p><p>±</p><p>16</p><p>a</p><p>3.</p><p>18</p><p>±</p><p>0.</p><p>17</p><p>a</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>U</p><p>S</p><p>5</p><p>26</p><p>.1</p><p>1</p><p>±</p><p>0.</p><p>99</p><p>b</p><p>0.</p><p>18</p><p>±</p><p>0.</p><p>04</p><p>a</p><p><</p><p>0.</p><p>02</p><p>0.</p><p>72</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>65</p><p>4</p><p>±</p><p>34</p><p>b</p><p>30</p><p>.2</p><p>±</p><p>1.</p><p>3a</p><p>0.</p><p>98</p><p>±</p><p>0.</p><p>19</p><p>a</p><p>36</p><p>8</p><p>±</p><p>15</p><p>a</p><p>2.</p><p>79</p><p>±</p><p>0.</p><p>16</p><p>a</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>−</p><p>17</p><p>°C</p><p>27</p><p>.8</p><p>9</p><p>±</p><p>0.</p><p>67</p><p>b</p><p>0.</p><p>14</p><p>±</p><p>0.</p><p>03</p><p>b</p><p><</p><p>0.</p><p>02</p><p>0.</p><p>73</p><p>±</p><p>0.</p><p>11</p><p>a</p><p>90</p><p>5</p><p>±</p><p>44</p><p>c</p><p>41</p><p>.5</p><p>±</p><p>2.</p><p>5b</p><p><</p><p>0.</p><p>5</p><p>57</p><p>7</p><p>±</p><p>29</p><p>b</p><p>4.</p><p>42</p><p>±</p><p>0.</p><p>27</p><p>b</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>−</p><p>85</p><p>°C</p><p>23</p><p>.1</p><p>1</p><p>±</p><p>0.</p><p>59</p><p>b</p><p>0.</p><p>22</p><p>±</p><p>0.</p><p>04</p><p>a</p><p><</p><p>0.</p><p>02</p><p>0.</p><p>80</p><p>±</p><p>0.</p><p>12</p><p>a</p><p>10</p><p>61</p><p>±</p><p>53</p><p>c</p><p>58</p><p>.1</p><p>±</p><p>3.</p><p>5c</p><p><</p><p>0.</p><p>5</p><p>68</p><p>5</p><p>±</p><p>39</p><p>c</p><p>5.</p><p>24</p><p>±</p><p>0.</p><p>31</p><p>b</p><p>Ri</p><p>ce</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>8.</p><p>55</p><p>±</p><p>0.</p><p>55</p><p>a</p><p>0.</p><p>16</p><p>±</p><p>0.</p><p>06</p><p>a</p><p><</p><p>0.</p><p>02</p><p><</p><p>0.</p><p>15</p><p>71</p><p>.9</p><p>±</p><p>3.</p><p>6a</p><p>5.</p><p>1</p><p>±</p><p>0.</p><p>6a</p><p>0.</p><p>62</p><p>±</p><p>0.</p><p>17</p><p>a</p><p>24</p><p>.1</p><p>±</p><p>0.</p><p>8a</p><p>0.</p><p>87</p><p>±</p><p>0.</p><p>10</p><p>a</p><p>Ri</p><p>ce</p><p>U</p><p>S</p><p>1</p><p>9.</p><p>22</p><p>±</p><p>0.</p><p>52</p><p>a</p><p>0.</p><p>14</p><p>±</p><p>0.</p><p>04</p><p>a</p><p><</p><p>0.</p><p>02</p><p><</p><p>0.</p><p>15</p><p>43</p><p>.6</p><p>±</p><p>2.</p><p>2b</p><p>6.</p><p>9</p><p>±</p><p>0.</p><p>9a</p><p>0.</p><p>60</p><p>±</p><p>0.</p><p>18</p><p>a</p><p>22</p><p>.1</p><p>±</p><p>0.</p><p>8a</p><p>0.</p><p>62</p><p>±</p><p>0.</p><p>09</p><p>a</p><p>Ri</p><p>ce</p><p>U</p><p>S</p><p>3</p><p>11</p><p>.2</p><p>1</p><p>±</p><p>0.</p><p>62</p><p>b</p><p>0.</p><p>13</p><p>±</p><p>0.</p><p>03</p><p>a</p><p><</p><p>0.</p><p>02</p><p><</p><p>0.</p><p>15</p><p>12</p><p>.5</p><p>±</p><p>1.</p><p>3c</p><p>11</p><p>.2</p><p>±</p><p>1.</p><p>1b</p><p><</p><p>0.</p><p>5</p><p>18</p><p>.3</p><p>±</p><p>1.</p><p>1b</p><p>0.</p><p>49</p><p>±</p><p>0.</p><p>03</p><p>b</p><p>Ri</p><p>ce</p><p>U</p><p>S</p><p>5</p><p>12</p><p>.2</p><p>2</p><p>±</p><p>0.</p><p>65</p><p>b</p><p>0.</p><p>13</p><p>±</p><p>0.</p><p>03</p><p>a</p><p><</p><p>0.</p><p>02</p><p><</p><p>0.</p><p>15</p><p>10</p><p>.2</p><p>3</p><p>±</p><p>1.</p><p>1c</p><p>13</p><p>.2</p><p>3</p><p>±</p><p>1.</p><p>1b</p><p><</p><p>0.</p><p>5</p><p>16</p><p>.4</p><p>5</p><p>±</p><p>1.</p><p>1b</p><p>0.</p><p>44</p><p>±</p><p>0.</p><p>03</p><p>b</p><p>Ri</p><p>ce</p><p>−</p><p>17</p><p>°C</p><p>16</p><p>.8</p><p>7</p><p>±</p><p>0.</p><p>78</p><p>c</p><p>0.</p><p>37</p><p>±</p><p>0.</p><p>07</p><p>b</p><p><</p><p>0.</p><p>02</p><p><</p><p>0.</p><p>15</p><p>60</p><p>.7</p><p>±</p><p>4.</p><p>8a</p><p>11</p><p>.4</p><p>±</p><p>1.</p><p>1b</p><p><</p><p>0.</p><p>5</p><p>23</p><p>.3</p><p>±</p><p>1.</p><p>4a</p><p>0.</p><p>68</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>Ri</p><p>ce</p><p>−</p><p>85</p><p>°C</p><p>13</p><p>.9</p><p>9</p><p>±</p><p>0.</p><p>52</p><p>b</p><p>0.</p><p>25</p><p>±</p><p>0.</p><p>07</p><p>b</p><p><</p><p>0.</p><p>02</p><p><</p><p>0.</p><p>15</p><p>45</p><p>.4</p><p>±</p><p>2.</p><p>2b</p><p>17</p><p>.7</p><p>±</p><p>1.</p><p>2c</p><p><</p><p>0.</p><p>5</p><p>24</p><p>.9</p><p>±</p><p>1.</p><p>4a</p><p>0.</p><p>78</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>O</p><p>at</p><p>s</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>8.</p><p>68</p><p>±</p><p>0.</p><p>36</p><p>a</p><p>1.</p><p>04</p><p>±</p><p>0.</p><p>16</p><p>a</p><p>0.</p><p>11</p><p>6</p><p>±</p><p>0.</p><p>00</p><p>9a</p><p><</p><p>0.</p><p>1</p><p>58</p><p>1</p><p>±</p><p>35</p><p>a</p><p>63</p><p>.2</p><p>±</p><p>3.</p><p>8a</p><p>39</p><p>.1</p><p>±</p><p>5.</p><p>9a</p><p>88</p><p>.7</p><p>±</p><p>5.</p><p>3a</p><p>4.</p><p>38</p><p>±</p><p>0.</p><p>35</p><p>a</p><p>O</p><p>at</p><p>s</p><p>U</p><p>S</p><p>1</p><p>9.</p><p>23</p><p>±</p><p>0.</p><p>39</p><p>a</p><p>1.</p><p>24</p><p>±</p><p>0.</p><p>19</p><p>a</p><p>0.</p><p>13</p><p>4</p><p>±</p><p>0.</p><p>01</p><p>1a</p><p><</p><p>0.</p><p>1</p><p>59</p><p>8</p><p>±</p><p>36</p><p>a</p><p>73</p><p>.2</p><p>±</p><p>4.</p><p>4a</p><p>50</p><p>.3</p><p>±</p><p>7.</p><p>6b</p><p>10</p><p>0.</p><p>8</p><p>±</p><p>6.</p><p>0a</p><p>5.</p><p>32</p><p>±</p><p>0.</p><p>43</p><p>a</p><p>O</p><p>at</p><p>s</p><p>U</p><p>S</p><p>3</p><p>10</p><p>.4</p><p>5</p><p>±</p><p>0.</p><p>41</p><p>b</p><p>1.</p><p>39</p><p>±</p><p>0.</p><p>19</p><p>a</p><p>0.</p><p>14</p><p>5</p><p>±</p><p>0.</p><p>01</p><p>1a</p><p><</p><p>0.</p><p>1</p><p>61</p><p>1</p><p>±</p><p>38</p><p>a</p><p>85</p><p>.1</p><p>±</p><p>4.</p><p>6b</p><p>61</p><p>.6</p><p>±</p><p>7.</p><p>9c</p><p>11</p><p>9.</p><p>4</p><p>±</p><p>6.</p><p>5b</p><p>6.</p><p>54</p><p>±</p><p>0.</p><p>55</p><p>b</p><p>O</p><p>at</p><p>s</p><p>U</p><p>S</p><p>5</p><p>12</p><p>.1</p><p>1</p><p>±</p><p>0.</p><p>54</p><p>c</p><p>1.</p><p>46</p><p>±</p><p>0.</p><p>19</p><p>a</p><p>0.</p><p>14</p><p>9</p><p>±</p><p>0.</p><p>01</p><p>1a</p><p><</p><p>0.</p><p>1</p><p>63</p><p>4</p><p>±</p><p>38</p><p>a</p><p>89</p><p>.8</p><p>±</p><p>4.</p><p>3b</p><p>65</p><p>.2</p><p>3</p><p>±</p><p>7.</p><p>9c</p><p>12</p><p>6.</p><p>3</p><p>±</p><p>6.</p><p>8b</p><p>6.</p><p>99</p><p>±</p><p>0.</p><p>57</p><p>b</p><p>O</p><p>at</p><p>s</p><p>−</p><p>17</p><p>°C</p><p>12</p><p>.3</p><p>4</p><p>±</p><p>0.</p><p>48</p><p>c</p><p>2.</p><p>11</p><p>±</p><p>0.</p><p>25</p><p>b</p><p>0.</p><p>16</p><p>6</p><p>±</p><p>0.</p><p>02</p><p>0a</p><p>1.</p><p>21</p><p>±</p><p>0.</p><p>22</p><p>44</p><p>1.</p><p>8</p><p>±</p><p>26</p><p>.5</p><p>b</p><p>44</p><p>.9</p><p>±</p><p>3.</p><p>6c</p><p>28</p><p>.5</p><p>±</p><p>6.</p><p>3a</p><p>91</p><p>.6</p><p>±</p><p>5.</p><p>5a</p><p>4.</p><p>15</p><p>±</p><p>0.</p><p>25</p><p>a</p><p>O</p><p>at</p><p>s</p><p>−</p><p>85</p><p>°C</p><p>11</p><p>.5</p><p>6</p><p>±</p><p>0.</p><p>53</p><p>b</p><p>1.</p><p>33</p><p>±</p><p>0.</p><p>16</p><p>a</p><p>0.</p><p>14</p><p>8</p><p>±</p><p>0.</p><p>01</p><p>8a</p><p><</p><p>0.</p><p>1</p><p>47</p><p>2.</p><p>8</p><p>±</p><p>28</p><p>.4</p><p>b</p><p>44</p><p>.8</p><p>±</p><p>3.</p><p>6c</p><p>30</p><p>.3</p><p>±</p><p>6.</p><p>7a</p><p>97</p><p>.2</p><p>±</p><p>5.</p><p>8a</p><p>4.</p><p>59</p><p>±</p><p>0.</p><p>28</p><p>a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>13</p><p>.4</p><p>9</p><p>±</p><p>0.</p><p>60</p><p>a</p><p>0.</p><p>59</p><p>±</p><p>0.</p><p>12</p><p>a</p><p>0.</p><p>01</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>1.</p><p>40</p><p>±</p><p>0.</p><p>08</p><p>a</p><p>70</p><p>0</p><p>±</p><p>39</p><p>a</p><p>22</p><p>.6</p><p>±</p><p>1.</p><p>1a</p><p>0.</p><p>87</p><p>±</p><p>0.</p><p>19</p><p>a</p><p>30</p><p>5</p><p>±</p><p>12</p><p>a</p><p>2.</p><p>35</p><p>±</p><p>0.</p><p>12</p><p>a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>U</p><p>S</p><p>1</p><p>14</p><p>.4</p><p>5</p><p>±</p><p>0.</p><p>61</p><p>a</p><p>0.</p><p>51</p><p>±</p><p>0.</p><p>10</p><p>a</p><p>0.</p><p>01</p><p>5</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>1.</p><p>36</p><p>±</p><p>0.</p><p>07</p><p>a</p><p>68</p><p>9</p><p>±</p><p>37</p><p>a</p><p>22</p><p>.5</p><p>±</p><p>1.</p><p>1a</p><p>0.</p><p>76</p><p>±</p><p>0.</p><p>14</p><p>a</p><p>30</p><p>8</p><p>±</p><p>12</p><p>a</p><p>2.</p><p>42</p><p>±</p><p>0.</p><p>12</p><p>a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>U</p><p>S</p><p>3</p><p>16</p><p>.0</p><p>9</p><p>±</p><p>0.</p><p>73</p><p>a</p><p>0.</p><p>41</p><p>±</p><p>0.</p><p>08</p><p>a</p><p>0.</p><p>01</p><p>4</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>1.</p><p>32</p><p>±</p><p>0.</p><p>07</p><p>a</p><p>66</p><p>8</p><p>±</p><p>37</p><p>a</p><p>22</p><p>.5</p><p>±</p><p>1.</p><p>1a</p><p>0.</p><p>63</p><p>±</p><p>0.</p><p>14</p><p>a</p><p>31</p><p>6</p><p>±</p><p>13</p><p>a</p><p>2.</p><p>51</p><p>±</p><p>0.</p><p>13</p><p>a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>U</p><p>S</p><p>5</p><p>18</p><p>.2</p><p>1</p><p>±</p><p>0.</p><p>79</p><p>b</p><p>0.</p><p>37</p><p>±</p><p>0.</p><p>08</p><p>a</p><p>0.</p><p>01</p><p>4</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>1.</p><p>29</p><p>±</p><p>0.</p><p>07</p><p>a</p><p>62</p><p>3</p><p>±</p><p>28</p><p>a</p><p>22</p><p>.5</p><p>±</p><p>1.</p><p>1a</p><p>0.</p><p>59</p><p>±</p><p>0.</p><p>14</p><p>a</p><p>33</p><p>8</p><p>±</p><p>14</p><p>a</p><p>2.</p><p>63</p><p>±</p><p>0.</p><p>13</p><p>a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>−</p><p>17</p><p>°C</p><p>17</p><p>.7</p><p>8</p><p>±</p><p>0.</p><p>78</p><p>b</p><p>0.</p><p>75</p><p>±</p><p>0.</p><p>08</p><p>b</p><p>0.</p><p>02</p><p>0</p><p>±</p><p>0.</p><p>00</p><p>4a</p><p>1.</p><p>41</p><p>±</p><p>0.</p><p>11</p><p>a</p><p>69</p><p>0</p><p>±</p><p>55</p><p>a</p><p>21</p><p>.1</p><p>±</p><p>1.</p><p>7a</p><p>1.</p><p>20</p><p>±</p><p>0.</p><p>28</p><p>b</p><p>35</p><p>7</p><p>±</p><p>29</p><p>a</p><p>2.</p><p>75</p><p>±</p><p>0.</p><p>22</p><p>a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>−</p><p>85</p><p>°C</p><p>12</p><p>.2</p><p>9</p><p>±</p><p>0.</p><p>49</p><p>a</p><p>0.</p><p>42</p><p>±</p><p>0.</p><p>08</p><p>a</p><p>0.</p><p>01</p><p>2</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>1.</p><p>28</p><p>±</p><p>0.</p><p>10</p><p>a</p><p>56</p><p>8</p><p>±</p><p>45</p><p>a</p><p>18</p><p>.1</p><p>±</p><p>1.</p><p>5a</p><p>1.</p><p>24</p><p>±</p><p>0.</p><p>29</p><p>b</p><p>31</p><p>1</p><p>±</p><p>25</p><p>a</p><p>2.</p><p>56</p><p>±</p><p>0.</p><p>2a</p><p>Le</p><p>nt</p><p>ils</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>35</p><p>.6</p><p>5</p><p>±</p><p>1.</p><p>69</p><p>a</p><p>0.</p><p>22</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>01</p><p>8</p><p>±</p><p>0.</p><p>00</p><p>4a</p><p>0.</p><p>65</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>13</p><p>65</p><p>±</p><p>75</p><p>a</p><p>44</p><p>.5</p><p>±</p><p>2.</p><p>2a</p><p>0.</p><p>59</p><p>±</p><p>0.</p><p>13</p><p>a</p><p>16</p><p>9.</p><p>7</p><p>±</p><p>7.</p><p>4a</p><p>2.</p><p>63</p><p>±</p><p>0.</p><p>13</p><p>a</p><p>Le</p><p>nt</p><p>ils</p><p>U</p><p>S</p><p>1</p><p>25</p><p>.4</p><p>1</p><p>±</p><p>1.</p><p>16</p><p>b</p><p>0.</p><p>22</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>01</p><p>5</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>0.</p><p>66</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>13</p><p>85</p><p>±</p><p>76</p><p>a</p><p>43</p><p>.2</p><p>±</p><p>2.</p><p>2a</p><p>0.</p><p>98</p><p>±</p><p>0.</p><p>21</p><p>b</p><p>16</p><p>3.</p><p>5</p><p>±</p><p>7.</p><p>4a</p><p>2.</p><p>56</p><p>±</p><p>0.</p><p>13</p><p>a</p><p>Le</p><p>nt</p><p>ils</p><p>U</p><p>S</p><p>3</p><p>23</p><p>.5</p><p>4</p><p>±</p><p>1.</p><p>23</p><p>b</p><p>0.</p><p>22</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>01</p><p>4</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>0.</p><p>66</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>13</p><p>99</p><p>±</p><p>76</p><p>a</p><p>42</p><p>.8</p><p>±</p><p>2.</p><p>2a</p><p>1.</p><p>12</p><p>±</p><p>0.</p><p>22</p><p>b</p><p>15</p><p>9.</p><p>6</p><p>±</p><p>7.</p><p>3a</p><p>2.</p><p>44</p><p>±</p><p>0.</p><p>13</p><p>a</p><p>Le</p><p>nt</p><p>ils</p><p>U</p><p>S</p><p>5</p><p>21</p><p>.4</p><p>6</p><p>±</p><p>1.</p><p>54</p><p>b</p><p>0.</p><p>22</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>01</p><p>4</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>0.</p><p>66</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>14</p><p>15</p><p>±</p><p>78</p><p>a</p><p>41</p><p>.3</p><p>±</p><p>2.</p><p>2a</p><p>1.</p><p>14</p><p>±</p><p>0.</p><p>22</p><p>b</p><p>14</p><p>9.</p><p>6</p><p>±</p><p>7.</p><p>3a</p><p>2.</p><p>38</p><p>±</p><p>0.</p><p>13</p><p>a</p><p>Le</p><p>nt</p><p>ils</p><p>−</p><p>17</p><p>°C</p><p>32</p><p>.8</p><p>9</p><p>±</p><p>1.</p><p>54</p><p>a</p><p>0.</p><p>29</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>01</p><p>4</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>0.</p><p>77</p><p>±</p><p>0.</p><p>05</p><p>b</p><p>19</p><p>99</p><p>±</p><p>12</p><p>5b</p><p>48</p><p>.9</p><p>±</p><p>2.</p><p>3a</p><p>0.</p><p>92</p><p>±</p><p>0.</p><p>22</p><p>b</p><p>19</p><p>9.</p><p>6</p><p>±</p><p>17</p><p>.4</p><p>b</p><p>3.</p><p>04</p><p>±</p><p>0.</p><p>13</p><p>b</p><p>Le</p><p>nt</p><p>ils</p><p>−</p><p>85</p><p>°C</p><p>28</p><p>.5</p><p>7</p><p>±</p><p>1.</p><p>38</p><p>a</p><p>0.</p><p>39</p><p>±</p><p>0.</p><p>07</p><p>b</p><p>0.</p><p>02</p><p>1</p><p>±</p><p>0.</p><p>00</p><p>4a</p><p>0.</p><p>83</p><p>±</p><p>0.</p><p>07</p><p>b</p><p>24</p><p>42</p><p>±</p><p>19</p><p>5b</p><p>57</p><p>.9</p><p>±</p><p>4.</p><p>6b</p><p>0.</p><p>97</p><p>±</p><p>0.</p><p>22</p><p>b</p><p>23</p><p>2.</p><p>3</p><p>±</p><p>18</p><p>.2</p><p>b</p><p>3.</p><p>51</p><p>±</p><p>0.</p><p>28</p><p>b</p><p>Pe</p><p>a</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>13</p><p>.6</p><p>3</p><p>±</p><p>0.</p><p>57</p><p>a</p><p><</p><p>0.</p><p>08</p><p>0.</p><p>01</p><p>3</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>0.</p><p>53</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>88</p><p>5</p><p>±</p><p>71</p><p>a</p><p>30</p><p>.1</p><p>±</p><p>2.</p><p>4a</p><p><</p><p>0.</p><p>5</p><p>12</p><p>0.</p><p>4</p><p>±</p><p>10</p><p>.2</p><p>a</p><p>1.</p><p>68</p><p>±</p><p>0.</p><p>13</p><p>a</p><p>Pe</p><p>a</p><p>U</p><p>S</p><p>1</p><p>14</p><p>.8</p><p>7</p><p>±</p><p>0.</p><p>56</p><p>a</p><p><</p><p>0.</p><p>08</p><p>0.</p><p>01</p><p>0</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>0.</p><p>53</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>87</p><p>0</p><p>±</p><p>56</p><p>a</p><p>29</p><p>.7</p><p>±</p><p>2.</p><p>3a</p><p><</p><p>0.</p><p>5</p><p>11</p><p>9.</p><p>7</p><p>±</p><p>9.</p><p>1a</p><p>1.</p><p>65</p><p>±</p><p>0.</p><p>13</p><p>a</p><p>Pe</p><p>a</p><p>U</p><p>S</p><p>3</p><p>15</p><p>.4</p><p>5</p><p>±</p><p>0.</p><p>64</p><p>a</p><p><</p><p>0.</p><p>08</p><p>0.</p><p>01</p><p>0</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>0.</p><p>50</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>86</p><p>2</p><p>±</p><p>69</p><p>a</p><p>28</p><p>.3</p><p>±</p><p>2.</p><p>3a</p><p><</p><p>0.</p><p>5</p><p>11</p><p>5.</p><p>8</p><p>±</p><p>9.</p><p>2a</p><p>1.</p><p>61</p><p>±</p><p>0.</p><p>13</p><p>a</p><p>Pe</p><p>a</p><p>U</p><p>S</p><p>5</p><p>16</p><p>.3</p><p>4</p><p>±</p><p>0.</p><p>53</p><p>b</p><p><</p><p>0.</p><p>08</p><p>0.</p><p>01</p><p>0</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>0.</p><p>48</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>85</p><p>6</p><p>±</p><p>65</p><p>a</p><p>27</p><p>.6</p><p>±</p><p>2.</p><p>3a</p><p><</p><p>0.</p><p>5</p><p>11</p><p>0.</p><p>9</p><p>±</p><p>7.</p><p>4a</p><p>1.</p><p>57</p><p>±</p><p>0.</p><p>13</p><p>a</p><p>Pe</p><p>a</p><p>−</p><p>17</p><p>°C</p><p>17</p><p>.9</p><p>8</p><p>±</p><p>0.</p><p>79</p><p>b</p><p>0.</p><p>09</p><p>±</p><p>0.</p><p>01</p><p>0.</p><p>01</p><p>0</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>0.</p><p>42</p><p>±</p><p>0.</p><p>06</p><p>a</p><p>11</p><p>86</p><p>±</p><p>54</p><p>b</p><p>35</p><p>.7</p><p>±</p><p>2.</p><p>1b</p><p><</p><p>0.</p><p>5</p><p>13</p><p>7.</p><p>8</p><p>±</p><p>8.</p><p>1b</p><p>1.</p><p>58</p><p>±</p><p>0.</p><p>09</p><p>a</p><p>Pe</p><p>a</p><p>−</p><p>85</p><p>°C</p><p>13</p><p>.0</p><p>1</p><p>±</p><p>0.</p><p>55</p><p>a</p><p><</p><p>0.</p><p>08</p><p>0.</p><p>00</p><p>2</p><p>±</p><p>0.</p><p>00</p><p>1b</p><p>0.</p><p>47</p><p>±</p><p>0.</p><p>1a</p><p>11</p><p>64</p><p>±</p><p>56</p><p>b</p><p>36</p><p>.9</p><p>±</p><p>2.</p><p>2b</p><p><</p><p>0.</p><p>5</p><p>13</p><p>9.</p><p>7</p><p>±</p><p>8.</p><p>1b</p><p>1.</p><p>59</p><p>±</p><p>0.</p><p>09</p><p>a</p><p>W</p><p>he</p><p>at</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>8.</p><p>08</p><p>±</p><p>0.</p><p>33</p><p>a</p><p>0.</p><p>58</p><p>±</p><p>0.</p><p>09</p><p>a</p><p>0.</p><p>11</p><p>8</p><p>±</p><p>0.</p><p>00</p><p>9a</p><p><</p><p>0.</p><p>1</p><p>51</p><p>3</p><p>±</p><p>31</p><p>a</p><p>31</p><p>.4</p><p>±</p><p>1.</p><p>9a</p><p>3.</p><p>23</p><p>±</p><p>0.</p><p>48</p><p>a</p><p>78</p><p>.9</p><p>±</p><p>4.</p><p>7a</p><p>2.</p><p>78</p><p>±</p><p>0.</p><p>22</p><p>a</p><p>W</p><p>he</p><p>at</p><p>U</p><p>S</p><p>1</p><p>9.</p><p>22</p><p>±</p><p>0.</p><p>41</p><p>a</p><p>0.</p><p>63</p><p>±</p><p>0.</p><p>09</p><p>a</p><p>0.</p><p>11</p><p>8</p><p>±</p><p>0.</p><p>00</p><p>9a</p><p><</p><p>0.</p><p>1</p><p>50</p><p>0</p><p>±</p><p>27</p><p>a</p><p>30</p><p>.1</p><p>±</p><p>1.</p><p>9a</p><p>3.</p><p>25</p><p>±</p><p>0.</p><p>48</p><p>a</p><p>72</p><p>.9</p><p>±</p><p>4.</p><p>2a</p><p>2.</p><p>71</p><p>±</p><p>0.</p><p>21</p><p>a</p><p>W</p><p>he</p><p>at</p><p>U</p><p>S</p><p>3</p><p>10</p><p>.8</p><p>7</p><p>±</p><p>0.</p><p>52</p><p>b</p><p>0.</p><p>71</p><p>±</p><p>0.</p><p>11</p><p>a</p><p>0.</p><p>11</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>9a</p><p><</p><p>0.</p><p>1</p><p>43</p><p>5</p><p>±</p><p>26</p><p>b</p><p>29</p><p>.5</p><p>±</p><p>1.</p><p>8a</p><p>3.</p><p>39</p><p>±</p><p>0.</p><p>51</p><p>a</p><p>68</p><p>.7</p><p>±</p><p>4.</p><p>1a</p><p>2.</p><p>63</p><p>±</p><p>0.</p><p>21</p><p>a</p><p>W</p><p>he</p><p>at</p><p>U</p><p>S</p><p>5</p><p>11</p><p>.1</p><p>8</p><p>±</p><p>0.</p><p>46</p><p>b</p><p>0.</p><p>79</p><p>±</p><p>0.</p><p>11</p><p>a</p><p>0.</p><p>11</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>9a</p><p><</p><p>0.</p><p>1</p><p>41</p><p>1</p><p>±</p><p>26</p><p>b</p><p>28</p><p>.4</p><p>5</p><p>±</p><p>1.</p><p>7a</p><p>3.</p><p>64</p><p>±</p><p>0.</p><p>51</p><p>a</p><p>65</p><p>.2</p><p>3</p><p>±</p><p>4.</p><p>1a</p><p>2.</p><p>60</p><p>±</p><p>0.</p><p>21</p><p>a</p><p>www.soci.org FV Lavrentev et al.</p><p>wileyonlinelibrary.com/jsfa © 2023 Society of Chemical Industry. J Sci Food Agric 2023</p><p>6</p><p>http://wileyonlinelibrary.com/jsfa</p><p>Ta</p><p>b</p><p>le</p><p>4.</p><p>C</p><p>on</p><p>tin</p><p>ue</p><p>d</p><p>Sa</p><p>m</p><p>pl</p><p>e</p><p>El</p><p>em</p><p>en</p><p>t</p><p>(m</p><p>g</p><p>kg</p><p>−</p><p>1</p><p>)p</p><p>la</p><p>nt</p><p>m</p><p>ilk</p><p>Fe</p><p>μ</p><p>g</p><p>kg</p><p>−</p><p>1</p><p>of</p><p>pl</p><p>an</p><p>t</p><p>m</p><p>ilk</p><p>A</p><p>l</p><p>Ba</p><p>B</p><p>K</p><p>C</p><p>a</p><p>Si</p><p>M</p><p>g</p><p>M</p><p>n</p><p>W</p><p>he</p><p>at</p><p>−</p><p>17</p><p>°C</p><p>11</p><p>.0</p><p>7</p><p>±</p><p>0.</p><p>55</p><p>b</p><p>1.</p><p>82</p><p>±</p><p>0.</p><p>22</p><p>b</p><p>0.</p><p>14</p><p>7</p><p>±</p><p>0.</p><p>01</p><p>8b</p><p>0.</p><p>54</p><p>±</p><p>0.</p><p>10</p><p>a</p><p>41</p><p>6.</p><p>5</p><p>±</p><p>25</p><p>.0</p><p>b</p><p>34</p><p>.6</p><p>±</p><p>2.</p><p>8a</p><p>4.</p><p>99</p><p>±</p><p>1.</p><p>10</p><p>b</p><p>61</p><p>.2</p><p>±</p><p>3.</p><p>7a</p><p>2.</p><p>46</p><p>±</p><p>0.</p><p>15</p><p>a</p><p>W</p><p>he</p><p>at</p><p>−</p><p>85</p><p>°C</p><p>7.</p><p>34</p><p>±</p><p>0.</p><p>35</p><p>a</p><p>1.</p><p>84</p><p>±</p><p>0.</p><p>22</p><p>b</p><p>0.</p><p>13</p><p>8</p><p>±</p><p>0.</p><p>01</p><p>7b</p><p>0.</p><p>57</p><p>±</p><p>0.</p><p>10</p><p>a</p><p>41</p><p>8.</p><p>6</p><p>±</p><p>25</p><p>.1</p><p>b</p><p>86</p><p>.4</p><p>±</p><p>6.</p><p>9b</p><p>4.</p><p>47</p><p>±</p><p>0.</p><p>98</p><p>b</p><p>49</p><p>.8</p><p>±</p><p>3.</p><p>0b</p><p>1.</p><p>87</p><p>±</p><p>0.</p><p>11</p><p>b</p><p>Sa</p><p>m</p><p>pl</p><p>e</p><p>El</p><p>em</p><p>en</p><p>t</p><p>(m</p><p>g</p><p>kg</p><p>−</p><p>1</p><p>)p</p><p>la</p><p>nt</p><p>m</p><p>ilk</p><p>C</p><p>u</p><p>M</p><p>o</p><p>N</p><p>a</p><p>Rb</p><p>Sr</p><p>P</p><p>C</p><p>r</p><p>Zn</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>1.</p><p>56</p><p>±</p><p>0.</p><p>08</p><p>a</p><p>0.</p><p>30</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>3.</p><p>94</p><p>±</p><p>0.</p><p>71</p><p>a</p><p>0.</p><p>50</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>06</p><p>1</p><p>±</p><p>0.</p><p>00</p><p>5a</p><p>10</p><p>82</p><p>±</p><p>54</p><p>a</p><p>0.</p><p>01</p><p>2</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>4.</p><p>59</p><p>±</p><p>0.</p><p>37</p><p>a</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>U</p><p>S</p><p>1</p><p>1.</p><p>44</p><p>±</p><p>0.</p><p>07</p><p>a</p><p>0.</p><p>29</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>4.</p><p>47</p><p>±</p><p>0.</p><p>80</p><p>b</p><p>0.</p><p>45</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>05</p><p>2</p><p>±</p><p>0.</p><p>00</p><p>4a</p><p>10</p><p>63</p><p>±</p><p>53</p><p>a</p><p>0.</p><p>00</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>4.</p><p>31</p><p>±</p><p>0.</p><p>34</p><p>a</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>U</p><p>S</p><p>3</p><p>1.</p><p>38</p><p>±</p><p>0.</p><p>06</p><p>a</p><p>0.</p><p>29</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>5.</p><p>02</p><p>±</p><p>0.</p><p>69</p><p>b</p><p>0.</p><p>39</p><p>±</p><p>0.</p><p>04</p><p>b</p><p>0.</p><p>05</p><p>0</p><p>±</p><p>0.</p><p>00</p><p>4a</p><p>10</p><p>56</p><p>±</p><p>43</p><p>a</p><p>0.</p><p>00</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>4.</p><p>02</p><p>±</p><p>0.</p><p>29</p><p>a</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>U</p><p>S</p><p>5</p><p>1.</p><p>31</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>0.</p><p>29</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>5.</p><p>59</p><p>±</p><p>0.</p><p>71</p><p>b</p><p>0.</p><p>37</p><p>±</p><p>0.</p><p>03</p><p>b</p><p>0.</p><p>05</p><p>0</p><p>±</p><p>0.</p><p>00</p><p>4a</p><p>10</p><p>39</p><p>±</p><p>39</p><p>a</p><p>0.</p><p>00</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>3.</p><p>89</p><p>±</p><p>0.</p><p>27</p><p>a</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>−</p><p>17</p><p>°C</p><p>1.</p><p>94</p><p>±</p><p>0.</p><p>23</p><p>b</p><p>0.</p><p>35</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>3.</p><p>21</p><p>±</p><p>0.</p><p>51</p><p>a</p><p>0.</p><p>93</p><p>±</p><p>0.</p><p>09</p><p>c</p><p>0.</p><p>09</p><p>6</p><p>±</p><p>0.</p><p>00</p><p>8b</p><p>14</p><p>07</p><p>±</p><p>11</p><p>2b</p><p>0.</p><p>04</p><p>6</p><p>±</p><p>0.</p><p>00</p><p>4b</p><p>6.</p><p>94</p><p>±</p><p>0.</p><p>56</p><p>b</p><p>Pu</p><p>m</p><p>pk</p><p>in</p><p>se</p><p>ed</p><p>−</p><p>85</p><p>°C</p><p>2.</p><p>01</p><p>±</p><p>0.</p><p>24</p><p>b</p><p>0.</p><p>41</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>3.</p><p>79</p><p>±</p><p>0.</p><p>62</p><p>a</p><p>1.</p><p>12</p><p>±</p><p>0.</p><p>11</p><p>c</p><p>0.</p><p>11</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>9b</p><p>16</p><p>72</p><p>±</p><p>13</p><p>4b</p><p>0.</p><p>00</p><p>8</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>7.</p><p>95</p><p>±</p><p>0.</p><p>64</p><p>c</p><p>Ri</p><p>ce</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>0.</p><p>13</p><p>±</p><p>0.</p><p>05</p><p>a</p><p><</p><p>0.</p><p>03</p><p>2.</p><p>2</p><p>±</p><p>0.</p><p>4a</p><p><</p><p>0.</p><p>05</p><p>0.</p><p>01</p><p>5</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>99</p><p>.4</p><p>±</p><p>3.</p><p>8a</p><p>0.</p><p>00</p><p>4</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>1.</p><p>06</p><p>±</p><p>0.</p><p>11</p><p>a</p><p>Ri</p><p>ce</p><p>U</p><p>S</p><p>1</p><p>0.</p><p>18</p><p>±</p><p>0.</p><p>05</p><p>a</p><p><</p><p>0.</p><p>03</p><p>10</p><p>.2</p><p>±</p><p>1.</p><p>2b</p><p><</p><p>0.</p><p>05</p><p>0.</p><p>02</p><p>5</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>81</p><p>.3</p><p>±</p><p>2.</p><p>9b</p><p>0.</p><p>01</p><p>2</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>1.</p><p>12</p><p>±</p><p>0.</p><p>11</p><p>a</p><p>Ri</p><p>ce</p><p>U</p><p>S</p><p>3</p><p>0.</p><p>30</p><p>±</p><p>0.</p><p>05</p><p>b</p><p>0.</p><p>03</p><p>3</p><p>±</p><p>0.</p><p>00</p><p>4a</p><p>20</p><p>.9</p><p>±</p><p>2.</p><p>1c</p><p><</p><p>0.</p><p>05</p><p>0.</p><p>06</p><p>5</p><p>±</p><p>0.</p><p>00</p><p>5b</p><p>79</p><p>.2</p><p>±</p><p>5.</p><p>3b</p><p>0.</p><p>04</p><p>2</p><p>±</p><p>0.</p><p>00</p><p>3b</p><p>1.</p><p>30</p><p>±</p><p>0.</p><p>10</p><p>a</p><p>Ri</p><p>ce</p><p>U</p><p>S</p><p>5</p><p>0.</p><p>33</p><p>±</p><p>0.</p><p>05</p><p>b</p><p>0.</p><p>03</p><p>9</p><p>±</p><p>0.</p><p>00</p><p>4a</p><p>24</p><p>.5</p><p>±</p><p>2.</p><p>4c</p><p><</p><p>0.</p><p>05</p><p>0.</p><p>07</p><p>3</p><p>±</p><p>0.</p><p>00</p><p>5b</p><p>73</p><p>.2</p><p>±</p><p>4.</p><p>8b</p><p>0.</p><p>04</p><p>6</p><p>±</p><p>0.</p><p>00</p><p>3b</p><p>1.</p><p>39</p><p>±</p><p>0.</p><p>10</p><p>a</p><p>Ri</p><p>ce</p><p>−</p><p>17</p><p>°C</p><p>0.</p><p>54</p><p>±</p><p>0.</p><p>08</p><p>c</p><p>0.</p><p>04</p><p>3</p><p>±</p><p>0.</p><p>00</p><p>5a</p><p>21</p><p>.2</p><p>±</p><p>2.</p><p>1c</p><p><</p><p>0.</p><p>05</p><p>0.</p><p>06</p><p>4</p><p>±</p><p>0.</p><p>00</p><p>5b</p><p>87</p><p>.8</p><p>±</p><p>6.</p><p>9a</p><p>0.</p><p>06</p><p>6</p><p>±</p><p>0.</p><p>00</p><p>5c</p><p>1.</p><p>42</p><p>±</p><p>0.</p><p>11</p><p>a</p><p>Ri</p><p>ce</p><p>−</p><p>85</p><p>°C</p><p>0.</p><p>66</p><p>±</p><p>0.</p><p>08</p><p>c</p><p>0.</p><p>04</p><p>4</p><p>±</p><p>0.</p><p>00</p><p>5a</p><p>22</p><p>.9</p><p>±</p><p>2.</p><p>2c</p><p><</p><p>0.</p><p>05</p><p>0.</p><p>06</p><p>6</p><p>±</p><p>0.</p><p>00</p><p>5b</p><p>10</p><p>2.</p><p>7</p><p>±</p><p>7.</p><p>9a</p><p>0.</p><p>04</p><p>1</p><p>±</p><p>0.</p><p>00</p><p>5b</p><p>1.</p><p>27</p><p>±</p><p>0.</p><p>10</p><p>a</p><p>O</p><p>at</p><p>s</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>0.</p><p>51</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>58</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>36</p><p>6</p><p>±</p><p>44</p><p>a</p><p>0.</p><p>56</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>38</p><p>1</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>24</p><p>6</p><p>±</p><p>20</p><p>a</p><p>0.</p><p>27</p><p>8</p><p>±</p><p>0.</p><p>02</p><p>8a</p><p>2.</p><p>99</p><p>±</p><p>0.</p><p>31</p><p>a</p><p>O</p><p>at</p><p>s</p><p>U</p><p>S</p><p>1</p><p>0.</p><p>59</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>70</p><p>±</p><p>0.</p><p>06</p><p>a</p><p>38</p><p>1</p><p>±</p><p>46</p><p>a</p><p>0.</p><p>57</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>0.</p><p>43</p><p>4</p><p>±</p><p>0.</p><p>03</p><p>5a</p><p>31</p><p>1</p><p>±</p><p>25</p><p>a</p><p>0.</p><p>43</p><p>5</p><p>±</p><p>0.</p><p>04</p><p>4b</p><p>3.</p><p>42</p><p>±</p><p>0.</p><p>34</p><p>a</p><p>O</p><p>at</p><p>s</p><p>U</p><p>S</p><p>3</p><p>0.</p><p>62</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>82</p><p>±</p><p>0.</p><p>06</p><p>a</p><p>41</p><p>1</p><p>±</p><p>48</p><p>a</p><p>0.</p><p>58</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>0.</p><p>51</p><p>5</p><p>±</p><p>0.</p><p>35</p><p>a</p><p>36</p><p>9</p><p>±</p><p>29</p><p>b</p><p>0.</p><p>56</p><p>2</p><p>±</p><p>0.</p><p>04</p><p>2b</p><p>4.</p><p>21</p><p>±</p><p>0.</p><p>38</p><p>b</p><p>O</p><p>at</p><p>s</p><p>U</p><p>S</p><p>5</p><p>0.</p><p>65</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>89</p><p>±</p><p>0.</p><p>06</p><p>b</p><p>45</p><p>6</p><p>±</p><p>49</p><p>a</p><p>0.</p><p>58</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>0.</p><p>53</p><p>9</p><p>±</p><p>0.</p><p>35</p><p>a</p><p>39</p><p>9</p><p>±</p><p>31</p><p>b</p><p>0.</p><p>59</p><p>9</p><p>±</p><p>0.</p><p>05</p><p>2b</p><p>4.</p><p>89</p><p>±</p><p>0.</p><p>39</p><p>b</p><p>O</p><p>at</p><p>s</p><p>−</p><p>17</p><p>°C</p><p>0.</p><p>43</p><p>±</p><p>0.</p><p>04</p><p>a</p><p><</p><p>0.</p><p>05</p><p>10</p><p>5.</p><p>4</p><p>±</p><p>10</p><p>.5</p><p>b</p><p>0.</p><p>75</p><p>±</p><p>0.</p><p>08</p><p>b</p><p>0.</p><p>22</p><p>4</p><p>±</p><p>0.</p><p>01</p><p>8b</p><p>32</p><p>8</p><p>±</p><p>26</p><p>a</p><p>0.</p><p>34</p><p>1</p><p>±</p><p>0.</p><p>02</p><p>7a</p><p>3.</p><p>95</p><p>±</p><p>0.</p><p>40</p><p>b</p><p>O</p><p>at</p><p>s</p><p>−</p><p>85</p><p>°C</p><p>0.</p><p>43</p><p>±</p><p>0.</p><p>04</p><p>a</p><p><</p><p>0.</p><p>05</p><p>15</p><p>8.</p><p>1</p><p>±</p><p>15</p><p>.8</p><p>b</p><p>0.</p><p>80</p><p>±</p><p>0.</p><p>08</p><p>b</p><p>0.</p><p>22</p><p>2</p><p>±</p><p>0.</p><p>01</p><p>8b</p><p>37</p><p>0</p><p>±</p><p>30</p><p>b</p><p>0.</p><p>38</p><p>5</p><p>±</p><p>0.</p><p>03</p><p>1a</p><p>3.</p><p>75</p><p>±</p><p>0.</p><p>38</p><p>a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>1.</p><p>11</p><p>±</p><p>0.</p><p>06</p><p>a</p><p>0.</p><p>09</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>5.</p><p>68</p><p>±</p><p>1.</p><p>02</p><p>a</p><p>1.</p><p>14</p><p>±</p><p>0.</p><p>09</p><p>a</p><p>0.</p><p>02</p><p>8</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>69</p><p>4</p><p>±</p><p>35</p><p>a</p><p>0.</p><p>05</p><p>1</p><p>±</p><p>0.</p><p>00</p><p>6a</p><p>4.</p><p>90</p><p>±</p><p>0.</p><p>39</p><p>a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>U</p><p>S</p><p>1</p><p>1.</p><p>01</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>0.</p><p>09</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>3.</p><p>78</p><p>±</p><p>0.</p><p>78</p><p>a</p><p>1.</p><p>10</p><p>±</p><p>0.</p><p>09</p><p>a</p><p>0.</p><p>02</p><p>8</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>70</p><p>0</p><p>±</p><p>35</p><p>a</p><p>0.</p><p>03</p><p>4</p><p>±</p><p>0.</p><p>00</p><p>5a</p><p>4.</p><p>80</p><p>±</p><p>0.</p><p>38</p><p>a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>U</p><p>S</p><p>3</p><p>1.</p><p>01</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>0.</p><p>10</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>2.</p><p>42</p><p>±</p><p>0.</p><p>44</p><p>b</p><p>1.</p><p>05</p><p>±</p><p>0.</p><p>09</p><p>a</p><p>0.</p><p>03</p><p>0</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>70</p><p>5</p><p>±</p><p>35</p><p>a</p><p>0.</p><p>01</p><p>5</p><p>±</p><p>0.</p><p>00</p><p>3b</p><p>4.</p><p>79</p><p>±</p><p>0.</p><p>38</p><p>a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>U</p><p>S</p><p>5</p><p>1.</p><p>01</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>0.</p><p>10</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>2.</p><p>04</p><p>±</p><p>0.</p><p>39</p><p>b</p><p>1.</p><p>05</p><p>±</p><p>0.</p><p>09</p><p>a</p><p>0.</p><p>03</p><p>0</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>71</p><p>2</p><p>±</p><p>37</p><p>a</p><p>0.</p><p>01</p><p>5</p><p>±</p><p>0.</p><p>00</p><p>3b</p><p>4.</p><p>74</p><p>±</p><p>0.</p><p>36</p><p>a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>−</p><p>17</p><p>° C</p><p>1.</p><p>08</p><p>±</p><p>0.</p><p>09</p><p>a</p><p>0.</p><p>09</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>1.</p><p>84</p><p>±</p><p>0.</p><p>28</p><p>b</p><p>1.</p><p>03</p><p>±</p><p>0.</p><p>10</p><p>a</p><p>0.</p><p>03</p><p>4</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>73</p><p>8</p><p>±</p><p>37</p><p>a</p><p>0.</p><p>01</p><p>3</p><p>±</p><p>0.</p><p>00</p><p>2b</p><p>5.</p><p>18</p><p>±</p><p>0.</p><p>41</p><p>a</p><p>Bu</p><p>ck</p><p>w</p><p>he</p><p>at</p><p>−</p><p>85</p><p>°C</p><p>0.</p><p>92</p><p>±</p><p>0.</p><p>07</p><p>a</p><p>0.</p><p>08</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>1.</p><p>2</p><p>±</p><p>0.</p><p>18</p><p>c</p><p>0.</p><p>91</p><p>±</p><p>0.</p><p>14</p><p>a</p><p>0.</p><p>02</p><p>5</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>66</p><p>3</p><p>±</p><p>33</p><p>a</p><p>0.</p><p>00</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>2b</p><p>4.</p><p>75</p><p>±</p><p>0.</p><p>38</p><p>a</p><p>Le</p><p>nt</p><p>ils</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>1.</p><p>98</p><p>±</p><p>0.</p><p>10</p><p>a</p><p>0.</p><p>84</p><p>±</p><p>0.</p><p>07</p><p>a</p><p>5.</p><p>6</p><p>±</p><p>1.</p><p>01</p><p>a</p><p>3.</p><p>14</p><p>±</p><p>0.</p><p>25</p><p>a</p><p>0.</p><p>07</p><p>3</p><p>±</p><p>0.</p><p>00</p><p>6a</p><p>90</p><p>2</p><p>±</p><p>45</p><p>a</p><p>0.</p><p>00</p><p>5</p><p>±</p><p>0.</p><p>00</p><p>2</p><p>8.</p><p>85</p><p>±</p><p>0.</p><p>71</p><p>a</p><p>Le</p><p>nt</p><p>ils</p><p>U</p><p>S</p><p>1</p><p>1.</p><p>91</p><p>±</p><p>0.</p><p>10</p><p>a</p><p>0.</p><p>78</p><p>±</p><p>0.</p><p>06</p><p>a</p><p>4.</p><p>58</p><p>±</p><p>0.</p><p>82</p><p>a</p><p>3.</p><p>37</p><p>±</p><p>0.</p><p>27</p><p>a</p><p>0.</p><p>06</p><p>2</p><p>±</p><p>0.</p><p>00</p><p>5a</p><p>89</p><p>1</p><p>±</p><p>45</p><p>a</p><p><</p><p>0.</p><p>00</p><p>3</p><p>8.</p><p>52</p><p>±</p><p>0.</p><p>68</p><p>a</p><p>Le</p><p>nt</p><p>ils</p><p>U</p><p>S</p><p>3</p><p>1.</p><p>88</p><p>±</p><p>0.</p><p>10</p><p>a</p><p>0.</p><p>70</p><p>±</p><p>0.</p><p>06</p><p>a</p><p>4.</p><p>11</p><p>±</p><p>0.</p><p>42</p><p>b</p><p>3.</p><p>57</p><p>±</p><p>0.</p><p>27</p><p>a</p><p>0.</p><p>06</p><p>2</p><p>±</p><p>0.</p><p>00</p><p>5a</p><p>85</p><p>5</p><p>±</p><p>45</p><p>a</p><p><</p><p>0.</p><p>00</p><p>3</p><p>8.</p><p>21</p><p>±</p><p>0.</p><p>66</p><p>a</p><p>Le</p><p>nt</p><p>ils</p><p>U</p><p>S</p><p>5</p><p>1.</p><p>79</p><p>±</p><p>0.</p><p>11</p><p>a</p><p>0.</p><p>64</p><p>±</p><p>0.</p><p>05</p><p>a</p><p>4.</p><p>01</p><p>±</p><p>0.</p><p>39</p><p>b</p><p>3.</p><p>60</p><p>±</p><p>0.</p><p>27</p><p>a</p><p>0.</p><p>06</p><p>2</p><p>±</p><p>0.</p><p>00</p><p>5a</p><p>83</p><p>2</p><p>±</p><p>39</p><p>a</p><p><</p><p>0.</p><p>00</p><p>3</p><p>8.</p><p>01</p><p>±</p><p>0.</p><p>58</p><p>a</p><p>Le</p><p>nt</p><p>ils</p><p>−</p><p>17</p><p>°C</p><p>2.</p><p>1</p><p>±</p><p>0.</p><p>21</p><p>a</p><p>0.</p><p>79</p><p>±</p><p>0.</p><p>06</p><p>a</p><p>4.</p><p>01</p><p>±</p><p>0.</p><p>35</p><p>b</p><p>3.</p><p>31</p><p>±</p><p>0.</p><p>26</p><p>a</p><p>0.</p><p>06</p><p>2</p><p>±</p><p>0.</p><p>00</p><p>5a</p><p>99</p><p>9</p><p>±</p><p>51</p><p>b</p><p><</p><p>0.</p><p>00</p><p>3</p><p>10</p><p>.2</p><p>1</p><p>±</p><p>0.</p><p>72</p><p>b</p><p>Le</p><p>nt</p><p>ils</p><p>−</p><p>85</p><p>°C</p><p>2.</p><p>91</p><p>±</p><p>0.</p><p>23</p><p>b</p><p>0.</p><p>73</p><p>±</p><p>0.</p><p>06</p><p>a</p><p>3.</p><p>65</p><p>±</p><p>0.</p><p>35</p><p>b</p><p>3.</p><p>62</p><p>±</p><p>0.</p><p>36</p><p>a</p><p>0.</p><p>05</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>5a</p><p>12</p><p>80</p><p>±</p><p>64</p><p>c</p><p><</p><p>0.</p><p>00</p><p>3</p><p>11</p><p>.7</p><p>5</p><p>±</p><p>0.</p><p>94</p><p>b</p><p>Pe</p><p>a</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>0.</p><p>92</p><p>±</p><p>0.</p><p>07</p><p>a</p><p>0.</p><p>24</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>0.</p><p>91</p><p>±</p><p>0.</p><p>14</p><p>a</p><p>0.</p><p>83</p><p>±</p><p>0.</p><p>08</p><p>a</p><p>0.</p><p>03</p><p>3</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>39</p><p>2</p><p>±</p><p>20</p><p>a</p><p>0.</p><p>00</p><p>8</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>4.</p><p>33</p><p>±</p><p>0.</p><p>35</p><p>a</p><p>Pe</p><p>a</p><p>U</p><p>S</p><p>1</p><p>0.</p><p>90</p><p>±</p><p>0.</p><p>07</p><p>a</p><p>0.</p><p>24</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>0.</p><p>91</p><p>±</p><p>0.</p><p>14</p><p>a</p><p>0.</p><p>80</p><p>±</p><p>0.</p><p>08</p><p>a</p><p>0.</p><p>03</p><p>0</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>38</p><p>0</p><p>±</p><p>17</p><p>a</p><p>0.</p><p>00</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>4.</p><p>18</p><p>±</p><p>0.</p><p>33</p><p>a</p><p>Pe</p><p>a</p><p>U</p><p>S</p><p>3</p><p>0.</p><p>89</p><p>±</p><p>0.</p><p>07</p><p>a</p><p>0.</p><p>26</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>0.</p><p>94</p><p>±</p><p>0.</p><p>14</p><p>a</p><p>0.</p><p>77</p><p>±</p><p>0.</p><p>08</p><p>a</p><p>0.</p><p>02</p><p>9</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>37</p><p>5</p><p>±</p><p>19</p><p>a</p><p>0.</p><p>00</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>4.</p><p>07</p><p>±</p><p>0.</p><p>33</p><p>a</p><p>Influence of pre-treatment methods on plant milk www.soci.org</p><p>J Sci Food Agric 2023 © 2023 Society of Chemical Industry. wileyonlinelibrary.com/jsfa</p><p>7</p><p>http://wileyonlinelibrary.com/jsfa</p><p>cavitation at the molecular level is accompanied by partial denatur-</p><p>ation of proteins and conformational changes in secondary and ter-</p><p>tiary structures.40,41 The proteins are unraveled and hydrophobic</p><p>cores rich in phenylalanine, tyrosine and tryptophan are exposed,</p><p>which increases the hydrophobicity of the surface.42 With an</p><p>increase in the time of sonication, a decrease in the yield of dry sub-</p><p>stances is observed by an average of 10%, as well as carbohydrates</p><p>by an average of 20% (Table 3). This fact may be associated with the</p><p>destruction of cell walls and the subsequent hydrolysis of polysac-</p><p>charides due to ultrasonic shear forces initiated by ultrasonic cavita-</p><p>tion.43 However, in oats and wheat, on the contrary, an increase in</p><p>the mass fraction of dry substances (from 148.3 to 153.3 g kg−1</p><p>and from 63.1 to 72.1 g kg−1, respectively), as well as carbohydrates</p><p>(from 113.2 to 131.4 g kg−1 and from 32.7 to 44.6 g kg−1, respec-</p><p>tively), is observed, which is probably associated with a change in</p><p>the moisture-binding ability of ⊎-glucans and the capillary effect.44</p><p>Depending on the type of raw materials used, ultrasonic treatment</p><p>can have either a considerable effect or do not on the yield of poly-</p><p>phenols, whichmakes it possible to use this type of pre-treatment in</p><p>the production of functional food products.</p><p>The destruction of cells that occurs during freezing and frozen</p><p>storage can lead to the release of biologically active substances</p><p>and their degradation due to chemical and enzymatic oxidation</p><p>reactions, which is likely to lead to a decrease in the antioxidant</p><p>properties of the finished product compared to the original raw</p><p>material.45-47 Freezing combines the preservative effect of low</p><p>temperature with immobilization by crystallization of water as</p><p>ice to the extent that it is not available either as a solvent or as</p><p>a reactive component. Lowering the temperature below the</p><p>freezing point of the product makes it possible to inhibit the</p><p>metabolic processes that occur after harvesting and slows down</p><p>the kinetics of microbiological growth and qualitative degrada-</p><p>tion reactions.45,48 Although the low temperatures used in</p><p>freezing processes can reduce the kinetic energy of the reac-</p><p>tants, they can have an ambiguous effect on oxidation reac-</p><p>tions, since both the increase in oxygen solubility at low</p><p>temperatures and the concentration of reactants in the unfro-</p><p>zen phase of the system and the crystallization of amorphous</p><p>solutes can promote chemical and enzymatic oxidation reac-</p><p>tions. Moreover, pre-freezing, commonly used to preserve the</p><p>quality of frozen foods through enzymatic inactivation, can</p><p>degrade cell structure, resulting in inevitable deterioration in</p><p>quality, including discoloration, loss of moisture, softening,</p><p>and loss of nutrients and biologically active compounds.49,50</p><p>Previous studies have shown that freezing operations can also</p><p>have a positive effect on the quality and functional properties of</p><p>plant products, since the frozen state can promote the release</p><p>of biologically active compounds in the form of bound phenolic</p><p>acids and anthocyanins, resulting in increased antioxidant activ-</p><p>ity.51-53 According to Table 3, it can be seen that the preliminary</p><p>freezing of vegetable raw materials does not have an unambigu-</p><p>ous effect on its various types. Perhaps this fact is associated with</p><p>the native composition of plant cells, the content of polysaccha-</p><p>ride substances that can act as a cryoprotectant and the initial</p><p>moisture content of the raw material. Thus, for example, there is</p><p>a pattern: the higher the mass fraction of carbohydrates in the</p><p>feedstock, the lower the yield of polyphenolic compounds, carbo-</p><p>hydrates and protein. Probably, the high content of complex</p><p>sugars prevents the formation of large ice crystals and, as a result,</p><p>the destructive processes of the cell walls of the plant cell. At the</p><p>same time, at a freezing temperature of −17 °C, a higher yield of</p><p>solids is observed than at −85 °C. This fact is probably due to</p><p>Ta</p><p>b</p><p>le</p><p>4.</p><p>C</p><p>on</p><p>tin</p><p>ue</p><p>d</p><p>Sa</p><p>m</p><p>pl</p><p>e</p><p>El</p><p>em</p><p>en</p><p>t</p><p>(m</p><p>g</p><p>kg</p><p>−</p><p>1</p><p>)p</p><p>la</p><p>nt</p><p>m</p><p>ilk</p><p>C</p><p>u</p><p>M</p><p>o</p><p>N</p><p>a</p><p>Rb</p><p>Sr</p><p>P</p><p>C</p><p>r</p><p>Zn</p><p>Pe</p><p>a</p><p>U</p><p>S</p><p>5</p><p>0.</p><p>89</p><p>±</p><p>0.</p><p>07</p><p>a</p><p>0.</p><p>27</p><p>±</p><p>0.</p><p>13</p><p>a</p><p>0.</p><p>99</p><p>±</p><p>0.</p><p>14</p><p>a</p><p>0.</p><p>73</p><p>±</p><p>0.</p><p>08</p><p>a</p><p>0.</p><p>02</p><p>9</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>36</p><p>4</p><p>±</p><p>17</p><p>a</p><p>0.</p><p>00</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>3.</p><p>97</p><p>±</p><p>0.</p><p>31</p><p>a</p><p>Pe</p><p>a</p><p>−</p><p>17</p><p>°C</p><p>1.</p><p>3</p><p>±</p><p>0.</p><p>15</p><p>b</p><p>0.</p><p>43</p><p>±</p><p>0.</p><p>02</p><p>b</p><p>2.</p><p>89</p><p>±</p><p>0.</p><p>5b</p><p>0.</p><p>78</p><p>±</p><p>0.</p><p>07</p><p>a</p><p>0.</p><p>04</p><p>2</p><p>±</p><p>0.</p><p>00</p><p>3b</p><p>47</p><p>8</p><p>±</p><p>28</p><p>b</p><p>0.</p><p>00</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>3a</p><p>3.</p><p>63</p><p>±</p><p>0.</p><p>29</p><p>a</p><p>Pe</p><p>a</p><p>−</p><p>85</p><p>°C</p><p>1.</p><p>25</p><p>±</p><p>0.</p><p>15</p><p>b</p><p>0.</p><p>49</p><p>±</p><p>0.</p><p>02</p><p>b</p><p>4.</p><p>02</p><p>±</p><p>0.</p><p>5b</p><p>0.</p><p>81</p><p>±</p><p>0.</p><p>07</p><p>a</p><p>0.</p><p>04</p><p>5</p><p>±</p><p>0.</p><p>00</p><p>3b</p><p>72</p><p>2</p><p>±</p><p>58</p><p>b</p><p>0.</p><p>01</p><p>3</p><p>±</p><p>0.</p><p>00</p><p>1a</p><p>3.</p><p>98</p><p>±</p><p>0.</p><p>30</p><p>a</p><p>W</p><p>he</p><p>at</p><p>co</p><p>nt</p><p>ro</p><p>l</p><p>0.</p><p>48</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>0.</p><p>09</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>9.</p><p>33</p><p>±</p><p>1.</p><p>12</p><p>a</p><p>0.</p><p>45</p><p>±</p><p>0.</p><p>04</p><p>a</p><p>0.</p><p>08</p><p>8</p><p>±</p><p>0.</p><p>00</p><p>7a</p><p>28</p><p>7</p><p>±</p><p>23</p><p>a</p><p>0.</p><p>01</p><p>0</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>2.</p><p>47</p><p>±</p><p>0.</p><p>25</p><p>a</p><p>W</p><p>he</p><p>at</p><p>U</p><p>S</p><p>1</p><p>0.</p><p>39</p><p>±</p><p>0.</p><p>02</p><p>a</p><p>0.</p><p>09</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>5.</p><p>23</p><p>±</p><p>0.</p><p>48</p><p>b</p><p>0.</p><p>40</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>0.</p><p>08</p><p>8</p><p>±</p><p>0.</p><p>00</p><p>7a</p><p>27</p><p>7</p><p>±</p><p>22</p><p>a</p><p>0.</p><p>00</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>2.</p><p>53</p><p>±</p><p>0.</p><p>27</p><p>a</p><p>W</p><p>he</p><p>at</p><p>U</p><p>S</p><p>3</p><p>0.</p><p>27</p><p>±</p><p>0.</p><p>02</p><p>b</p><p>0.</p><p>09</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>3.</p><p>65</p><p>±</p><p>0.</p><p>44</p><p>b</p><p>0.</p><p>37</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>0.</p><p>09</p><p>±</p><p>0.</p><p>00</p><p>7a</p><p>26</p><p>9</p><p>±</p><p>22</p><p>a</p><p>0.</p><p>00</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>2.</p><p>73</p><p>±</p><p>0.</p><p>27</p><p>a</p><p>W</p><p>he</p><p>at</p><p>U</p><p>S</p><p>5</p><p>0.</p><p>23</p><p>±</p><p>0.</p><p>02</p><p>b</p><p>0.</p><p>09</p><p>±</p><p>0.</p><p>01</p><p>a</p><p>3.</p><p>11</p><p>±</p><p>0.</p><p>40</p><p>b</p><p>0.</p><p>35</p><p>±</p><p>0.</p><p>03</p><p>a</p><p>0.</p><p>09</p><p>±</p><p>0.</p><p>00</p><p>7a</p><p>26</p><p>1</p><p>±</p><p>20</p><p>a</p><p>0.</p><p>00</p><p>7</p><p>±</p><p>0.</p><p>00</p><p>2a</p><p>2.</p><p>91</p><p>±</p><p>0.</p><p>27</p><p>a</p><p>W</p><p>he</p><p>at</p><p>−</p><p>17</p><p>°C</p><p>0.</p><p>32</p><p>±</p><p>0.</p><p>03</p><p>b</p><p><</p><p>0.</p><p>05</p><p>3.</p><p>4</p><p>±</p><p>0.</p><p>5b</p><p>0.</p><p>20</p><p>±</p><p>0.</p><p>02</p><p>b</p><p>0.</p><p>17</p><p>0</p><p>±</p><p>0.</p><p>01</p><p>4b</p><p>17</p><p>8</p><p>±</p><p>18</p><p>b</p><p>0.</p><p>02</p><p>1</p><p>±</p><p>0.</p><p>00</p><p>4b</p><p>4.</p><p>02</p><p>±</p><p>0.</p><p>40</p><p>b</p><p>W</p><p>he</p><p>at</p><p>−</p><p>85</p><p>°C</p><p>0.</p><p>24</p><p>±</p><p>0.</p><p>02</p><p>b</p><p><</p><p>0.</p><p>05</p><p>17</p><p>.5</p><p>±</p><p>2.</p><p>1c</p><p>0.</p><p>21</p><p>±</p><p>0.</p><p>02</p><p>b</p><p>0.</p><p>16</p><p>2</p><p>±</p><p>0.</p><p>01</p><p>3b</p><p>14</p><p>5</p><p>±</p><p>15</p><p>b</p><p>0.</p><p>01</p><p>4</p><p>±</p><p>0.</p><p>00</p><p>4a</p><p>4.</p><p>26</p><p>±</p><p>0.</p><p>43</p><p>b</p><p>N</p><p>ot</p><p>e:</p><p>Va</p><p>lu</p><p>es</p><p>in</p><p>th</p><p>e</p><p>sa</p><p>m</p><p>e</p><p>co</p><p>lu</p><p>m</p><p>n</p><p>fo</p><p>llo</p><p>w</p><p>ed</p><p>by</p><p>di</p><p>ff</p><p>er</p><p>en</p><p>t</p><p>le</p><p>tt</p><p>er</p><p>s</p><p>di</p><p>ff</p><p>er</p><p>si</p><p>gn</p><p>ifi</p><p>ca</p><p>nt</p><p>ly</p><p>(P</p><p>≤</p><p>0.</p><p>05</p><p>).</p><p>Th</p><p>e</p><p>re</p><p>su</p><p>lts</p><p>ar</p><p>e</p><p>ex</p><p>pr</p><p>es</p><p>se</p><p>d</p><p>as</p><p>m</p><p>ea</p><p>ns</p><p>±</p><p>st</p><p>an</p><p>da</p><p>rd</p><p>de</p><p>vi</p><p>at</p><p>io</p><p>n</p><p>(S</p><p>D</p><p>).</p><p>Be</p><p>,V</p><p>a,</p><p>le</p><p>ss</p><p>th</p><p>an</p><p>0.</p><p>1</p><p>m</p><p>g</p><p>kg</p><p>−</p><p>1</p><p>;C</p><p>o,</p><p>le</p><p>ss</p><p>th</p><p>an</p><p>0.</p><p>2</p><p>m</p><p>g</p><p>kg</p><p>−</p><p>1</p><p>.</p><p>A</p><p>bb</p><p>re</p><p>vi</p><p>at</p><p>io</p><p>n:</p><p>U</p><p>S,</p><p>ul</p><p>tr</p><p>as</p><p>ou</p><p>nd</p><p>.</p><p>www.soci.org FV Lavrentev et al.</p><p>wileyonlinelibrary.com/jsfa © 2023 Society of Chemical Industry. J Sci Food Agric 2023</p><p>8</p><p>http://wileyonlinelibrary.com/jsfa</p><p>Figure 2. Profilogram of the results of organoleptic evaluation. Organoleptic evaluation of plant milk samples from (a) peas, (b) buckwheat, (c) oats,</p><p>(d) wheat, (e) rice, (f ) pumpkin and (g) lentils after various pre-treatments of raw materials: control; ultrasound 1 min; ultrasound 3 min;</p><p>ultrasound 5 min; freeze −17 °C; and freeze −85 °C; for 17 sensory characteristics, including preference.</p><p>Influence of pre-treatment methods on plant milk www.soci.org</p><p>J Sci Food Agric 2023 © 2023 Society of Chemical Industry. wileyonlinelibrary.com/jsfa</p><p>9</p><p>http://wileyonlinelibrary.com/jsfa</p><p>the difference in the processes of moisture crystal formation.54 At</p><p>higher freezing temperatures, the number of moisture crystal</p><p>nuclei is less than at low values (−85 °C); moisture crystals have</p><p>a large dimension and are heterogeneous in size and shape.</p><p>Uneven crystallization of moisture leads to the disruption of cellu-</p><p>lar structures with the release of biologically active substances</p><p>and nutritional factors.</p><p>Pre-treatment of vegetable raw materials affects the increase or</p><p>decrease in the content of various mineral components in plant</p><p>milk.55,56 We have studied the effect of preliminary ultrasonic</p><p>treatment and cryopreservation of pumpkin seeds, rice, oats,</p><p>buckwheat, lentils, peas and wheat on the mineral composition</p><p>of plant milk (Table 4). The microelements Fe, Al, Ba, B, K, Ca, Si,</p><p>Mg, Mn, Cu, Mo, Na, Rb, Sr, P, Cr,</p><p>Zn, Be, Va and Co were measured</p><p>in plant milk. The milk production from seeds included soaking,</p><p>blanching, wet grinding and filtering to separate the solid residue.</p><p>Ultrasound is perceived as harmless compared to other proces-</p><p>sing methods such as microwaves, gamma radiation and pulsed</p><p>electric field; thus cavitation had a positive effect on the extrac-</p><p>tion of some biologically active substances of pumpkin seeds,</p><p>which led to an increase in the performance of some elements</p><p>of the produced plant milk.57 There was a tendency to increase</p><p>the iron content for all types of the studied raw materials, except</p><p>for lentils, during sonication over time compared to the control</p><p>sample (Table 4). At the same time, a significant increase in iron</p><p>content was observed in samples from pumpkin seeds (from</p><p>12.61 to 26.11 μg kg−1). As the sonication time increased, the iron</p><p>content increased by an average of 10–15% for all types of raw</p><p>materials, except for lentils (decrease from 35.65 to</p><p>21.46 μg kg−1), where a decrease of 30%was observed compared</p><p>to the sample without pre-treatment. Presumably, this may be</p><p>due to the higher cell wall thickness of lentils, which affects the</p><p>release of certain micronutrients.58 The positive effect of ultra-</p><p>sound was observed during the pre-treatment of oats since an</p><p>increase in all microelements in vegetable milk was observed. In</p><p>some instances, an increase in sodium, silicon and molybdenum</p><p>was observed, but there was no general trend among various</p><p>raw materials. Also, sonication induces the activation of multiple</p><p>enzymes, such as the phenylpropanoid pathway and hydrolysis</p><p>of cell wall polysaccharides, which causes the release of phenols</p><p>associated with the cell wall, which can lead to an increase in phe-</p><p>nolic compounds in plant milk.59 Polyphenolic compounds, in</p><p>turn, inhibit the activity of enzymes containing molybdenum.60</p><p>However, all other trace elements did not change significantly</p><p>depending on the method of processing raw materials. Perhaps</p><p>this is due to the fact that pulsed ultrasonic radiation is considered</p><p>more energy efficient than continuous ultrasonic exposure during</p><p>the extraction process.61 Preliminary slow freezing of raw mate-</p><p>rials affects the release of biologically active substances during</p><p>processing due to the formation of large, spear-shaped ice crys-</p><p>tals in the extracellular regions of the frozen raw materials, which</p><p>leads to the destruction of fibers and cell walls and the unhin-</p><p>dered release of various substances.51 An increase in the content</p><p>of microelements in vegetable milk was observed due to damage</p><p>to the cellular structures of vegetable rawmaterials in the process</p><p>of preliminary freezing at a temperature regime of −17 and –85 °</p><p>C. There was a trend toward an increase in all biologically active</p><p>substances in vegetable milk from pumpkin seeds, rice, oats,</p><p>buckwheat, lentils, peas and wheat. The highest percentage</p><p>increase (from 30% to 100% depending on the plant material)</p><p>was observed in microelements Fe, K, Zn, Ca, Mg, Si and</p><p>P. However, in some instances, the freezing mode at −85 °C was</p><p>less effective compared to the mode at −17 °C, due to faster</p><p>freezing, which affected the decrease in the content of microele-</p><p>ments in plant milk (on average by 15–20%).</p><p>Pre-treatment of vegetable raw materials can also affect the</p><p>organoleptic properties of the product. Sensory evaluation in</p><p>the food industry is an important characteristic. Despite all the</p><p>benefits of the product, if its organoleptic properties are not high</p><p>such a product will not be in demand. Plant milk samples</p><p>obtained by five processing methods were compared with each</p><p>other to identify correlations between the processing method</p><p>and sensory descriptors. In doing so, each sample was also com-</p><p>pared to a control sample, to identify flaws in the</p><p>descriptors – that is, characteristics that are enhanced by proces-</p><p>sing (Fig. 2). After processing the tasting sheets, profilograms</p><p>reflecting 17 descriptors, including preference, were constructed.</p><p>Despite the fact that each raw material exhibits different charac-</p><p>teristics of sensory properties, a similar effect of the processing</p><p>method on the descriptors can be identified.</p><p>For the production of plant milk, preference is given to those</p><p>raw materials that have a weak taste and aftertaste of raw mate-</p><p>rials compared to the control sample – that is, the one that has</p><p>not been subjected to any treatment. Thus, ultrasound treatment</p><p>reduces sweet aftertaste in wheat and lentils but practically does</p><p>not change this descriptor in peas and pumpkin. It is worth noting</p><p>that ultrasound exposure throughout increases the salty taste in</p><p>wheat and peas. In lentils, the salty taste increases after −17 °C</p><p>freezing. The aftertaste of lentils and peas is most affected by</p><p>freezing, both at −17 °C and at −85 °C; however, in wheat and</p><p>oats, sonication for 5 min has a greater effect on the aftertaste,</p><p>and reducing the processing time increases bitter aftertaste. It is</p><p>worth noting, however, that in wheat ultrasound treatment</p><p>increases the bitter aftertaste compared to the control sample.</p><p>Also, in oats and wheat the viscosity is practically unaffected by</p><p>any treatment, while in pumpkin seeds, on the contrary, almost</p><p>all types increase the product's viscosity. Thus, ultrasound treat-</p><p>ment for 3 min has the greatest effect on the preference for lentil,</p><p>pumpkin, rice and pea milk. On the other hand, ultrasound treat-</p><p>ment for 1 min increases the preference for wheat and oat milk.</p><p>CONCLUSIONS</p><p>In summary, pre-treatment methods such as ultrasonic treatment</p><p>and cryopreservation can significantly impact physicochemical</p><p>characteristics, mineral composition and organoleptic properties</p><p>of plant milk. Ultrasonic processing makes it possible to increase</p><p>the extraction of biologically active substances, to increase the</p><p>content of certain elements and polyphenols in vegetable milk,</p><p>which is a favorable factor in the industrial production of plant</p><p>milk. Maximizing nutrient extraction ensures that the product</p><p>meets their expectations regarding taste, texture and nutritional</p><p>content. However, the processing method can affect the sensory</p><p>descriptors of plant milk. Preference is given to products with a</p><p>weak taste and aftertaste of vegetable raw materials, and ultra-</p><p>sound treatment for 3 min has the most significant effect on the</p><p>preference for plant milk. Usually, cryopreservation in food pro-</p><p>duction is used to preserve the freshness and quality of rawmate-</p><p>rials; however, it is possible to use this approach in order to</p><p>achieve maximum nutrient extraction in the production of</p><p>plant-based milk. In turn, freezing can have both positive and</p><p>negative effects on the quality and nutritional value of plant milk.</p><p>While it can slow down degradation and preserve nutrients, it can</p><p>also lead to the degradation of biologically active substances and</p><p>www.soci.org FV Lavrentev et al.</p><p>wileyonlinelibrary.com/jsfa © 2023 Society of Chemical Industry. J Sci Food Agric 2023</p><p>10</p><p>http://wileyonlinelibrary.com/jsfa</p><p>antioxidants. Cryopreservation can also increase the content of</p><p>microelements in vegetable milk, but the freezing mode at</p><p>−85 °C may be less effective than the mode at −17 °C. The effect</p><p>of freezing on plant milk may depend on factors such as the com-</p><p>position of the raw material, the freezing temperature and the</p><p>moisture content. Overall, pre-treatment methods can optimize</p><p>the nutritional value and improve the taste of plant milk. The</p><p>results of the study can be used to predict and adjust the compo-</p><p>sition of vegetable milk and create products with a given</p><p>composition on a plant basis.</p><p>ACKNOWLEDGEMENT</p><p>The authors acknowledge RSF grant no 22-26-00288 for financial</p><p>support.</p><p>CONFLICT OF INTEREST</p><p>The authors declare that they have no known competing financial</p><p>interests or personal relationships that could have appeared to</p><p>influence the work reported in this paper.</p><p>DATA AVAILABILITY STATEMENT</p><p>The data that support the findings of this study are available from</p><p>the corresponding author upon reasonable</p><p>request.</p><p>REFERENCES</p><p>1 Siró I, Kápolna E, Kápolna B and Lugasi A, Functional food. Product</p><p>development, marketing and consumer acceptance—a review.</p><p>Appetite 51:456–467 (2008).</p><p>2 DoyonM and Labrecque J, Functional foods: a conceptual definition. Br</p><p>Food J 110:1133–1149 (2008).</p><p>3 Topolska K, Florkiewicz A and Filipiak-Florkiewicz A, Functional food—</p><p>consumer motivations and expectations. Int J Environ Res Public</p><p>Health 18:5327 (2021).</p><p>4 Henchion M, Hayes M, Mullen A, Fenelon M and Tiwari B, Future pro-</p><p>tein supply and demand: strategies and factors influencing a sus-</p><p>tainable equilibrium. Foods 6:53 (2017).</p><p>5 Corsello A, Pugliese D, Gasbarrini A and Armuzzi A, Diet and nutrients</p><p>in gastrointestinal chronic diseases. Nutrients 12:2693 (2020).</p><p>6 Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S</p><p>et al., Food in the Anthropocene: the EAT–lancet commission on</p><p>healthy diets from sustainable food systems. Lancet 393:447–492</p><p>(2019).</p><p>7 Oh YJ, Nam K, Kim Y, Lee SY, Kim HS, Kang J i et al., Effect of a nutrition-</p><p>ally balanced diet comprising whole grains and vegetables alone or</p><p>in combination with probiotic supplementation on the gut micro-</p><p>biota. Prev Nutr Food Sci 26:121–131 (2021).</p><p>8 Beal T, Massiot E, Arsenault JE, Smith MR and Hijmans RJ, Global trends</p><p>in dietary micronutrient supplies and estimated prevalence of inad-</p><p>equate intakes. PLoS ONE 12:0175554 (2017).</p><p>9 Leroy F, Beal T, Gregorini P, McAuliffe GA and Vliet S v, Nutritionism in a</p><p>food policy context: the case of ‘animal protein’. Anim Prod Sci 62:</p><p>712–720 (2022).</p><p>10 Poore J and Nemecek T, Reducing food's environmental impacts</p><p>through producers and consumers. Science 360:987–992 (2018).</p><p>11 Springmann M, Clark M, Mason-D'Croz D, Wiebe K, Bodirsky BL,</p><p>Lassaletta L et al., Options for keeping the food system within envi-</p><p>ronmental limits. Nature 562:519–525 (2018).</p><p>12 Jeske S, Zannini E and Arendt EK, Evaluation of physicochemical and</p><p>Glycaemic properties of commercial plant-based Milk substitutes.</p><p>Plant Foods Hum Nutr 72:26–33 (2017).</p><p>13 Tangyu M, Muller J, Bolten CJ and Wittmann C, Fermentation of plant-</p><p>based milk alternatives for improved flavour and nutritional value.</p><p>Appl Microbiol Biotechnol 103:9263–9275 (2019).</p><p>14 Silva ARA, Silva MMN and Ribeiro BD, Plant-based milk products, in</p><p>Future Foods: Global Trends, Opportunities, and Sustainability</p><p>Challenge. In R. Bhat (Ed.). Academic Press, United States, pp. 233–</p><p>249 (2022).</p><p>15 Aydar EF, Tutuncu S and Ozcelik B, Plant-based milk substitutes: bioac-</p><p>tive compounds, conventional and novel processes, bioavailability</p><p>studies, and health effects. J Funct Foods 70:103975 (2020).</p><p>16 McClements DJ and Gumus CE, Natural emulsifiers — biosurfactants,</p><p>phospholipids, biopolymers, and colloidal particles: molecular and</p><p>physicochemical basis of functional performance. Adv Colloid Inter-</p><p>face Sci 234:3–26 (2016).</p><p>17 McClements DJ, Development of next-generation nutritionally forti-</p><p>fied plant-based Milk substitutes: structural design principles. Foods</p><p>9:421 (2020).</p><p>18 WanMLY, Co VA and El-Nezami H, Endocrine disrupting chemicals and</p><p>breast cancer: a systematic review of epidemiological studies. Crit</p><p>Rev Food Sci Nutr 62:6549–6576 (2022).</p><p>19 AstolfiML, Marconi E, Protano C and Canepari S, Comparative elemen-</p><p>tal analysis of dairy milk and plant-based milk alternatives. Food</p><p>Control 116:107327 (2020).</p><p>20 Vanga SK and Raghavan V, How well do plant based alternatives fare</p><p>nutritionally compared to cow's milk? J Food Sci Technol 55:10–20</p><p>(2018).</p><p>21 Biswas S, Sircar D, Mitra A and De B, Phenolic constituents and antiox-</p><p>idant properties of some varieties of Indian rice. Nutr Food Sci 41:</p><p>123–135 (2011).</p><p>22 Friedman M, Nutritional value of proteins from different food sources.</p><p>A review. J Agric Food Chem 44:6–29 (1996).</p><p>23 McClements DJ, Newman E and McClements IF, Plant-based milks: a</p><p>review of the science underpinning their design, fabrication, and</p><p>performance. Compr Rev Food Sci Food Saf 18:2047–2067 (2019).</p><p>24 Bocker R and Silva EK, Innovative technologies for manufacturing</p><p>plant-based non-dairy alternative milk and their impact on</p><p>nutritional, sensory and safety aspects. Future Foods 5:100098</p><p>(2022).</p><p>25 Egorova EY, Khmelev VN, Morozhenko YV and Reznichenko IY, Produc-</p><p>tion of vegetable “milk” from oil cakes using ultrasonic cavitation.</p><p>Foods Raw Mater 5:24–35 (2017).</p><p>26 Maghsoudlou Y, Alami M, Mashkour M and Shahraki MH, Optimization</p><p>of ultrasound-assisted stabilization and formulation of almond Milk.</p><p>J Food Process Preserv 40:828–839 (2016).</p><p>27 Salve AR, Pegu K and Arya SS, Comparative assessment of high-</p><p>intensity ultrasound and hydrodynamic cavitation processing on</p><p>physico-chemical properties and microbial inactivation of peanut</p><p>milk. Ultrason Sonochem 59:104728 (2019).</p><p>28 Bi X, Hemar Y, Balaban MO and Liao X, The effect of ultrasound on par-</p><p>ticle size, color, viscosity and polyphenol oxidase activity of diluted</p><p>avocado puree. Ultrason Sonochem 27:567–575 (2015).</p><p>29 Aslan D and Dogan M, The influence of ultrasound on the stability of</p><p>dairy-based, emulsifier-free emulsions: rheological and morpholog-</p><p>ical aspect. Eur Food Res Technol 244:409–421 (2018).</p><p>30 Sarangapany AK, Murugesan A, Annamalai AS, Balasubramanian A and</p><p>Shanmugam A, An overview on ultrasonically treated plant-based</p><p>milk and its properties – a review. Appl Food Res 2:100130 (2022).</p><p>31 Rousseau S, Kyomugasho C, Celus M, Hendrickx MEG and Grauwet T,</p><p>Barriers impairing mineral bioaccessibility and bioavailability in</p><p>plant-based foods and the perspectives for food processing. Crit</p><p>Rev Food Sci Nutr 60:826–843 (2020).</p><p>32 Liu Z-S and Chang SKC, Nutritional profile and physicochemical prop-</p><p>erties of commercial SOYMILK. J Food Process Preserv 37:651–661</p><p>(2013).</p><p>33 AOAC, Official Method of Analysis, 18th edn. Association of Officiating</p><p>Analytical Chemists, Washington DC (2005).</p><p>34 AACC, Approved Methods of the American Association of Cereal Chem-</p><p>ists, 10th edn. AACC, St. Paul, MN (2000).</p><p>35 ISO 8262-2, Milk products and milk-based foods — determination of fat</p><p>content by the Weibull-Berntrop gravimetric method (reference</p><p>method)—part 2: edible ices and ice-mixes. The International Organi-</p><p>zation for Standardization, Geneva (2005).</p><p>36 dos Goes ESR, de Souza MLR, Michka JMG, Kimura KS, de Lara JAF,</p><p>Delbem ACB et al., Fresh pasta enrichment with protein concentrate</p><p>of tilapia: nutritional and sensory characteristics. Food Sci Technol 36:</p><p>76–82 (2016).</p><p>37 Rodríguez-Roque MJ, Rojas-Graü MA, Elez-Martínez P and Martín-</p><p>Belloso O, Soymilk phenolic compounds, isoflavones and antioxi-</p><p>dant activity as affected by in vitro gastrointestinal digestion. Food</p><p>Chem 136:206–212 (2013).</p><p>Influence of pre-treatment methods on plant milk www.soci.org</p><p>J Sci Food Agric 2023 © 2023 Society of Chemical Industry. wileyonlinelibrary.com/jsfa</p><p>11</p><p>http://wileyonlinelibrary.com/jsfa</p><p>38 Silventoinen P and Sozer N, Impact of ultrasound treatment and pH-</p><p>shifting on physicochemical properties of protein-enriched barley</p><p>fraction and barley protein isolate. Foods 9:1055 (2020).</p><p>39 Zhang H, Chen G, Liu M, Mei X, Yu Q and Kan J, Effects of multi-</p><p>frequency ultrasound on physicochemical properties, structural</p><p>characteristics of gluten protein and the quality of noodle. Ultrason</p><p>Sonochem 67:105135 (2020).</p><p>40 Thirunavookarasu N, Kumar S, Anandharaj A and Rawson A, Effect of</p><p>ultrasonic cavitation on the formation of soy protein isolate – rice</p><p>starch complexes, and the characterization and prediction of inter-</p><p>action sites using molecular techniques. Heliyon 8:e10942 (2022).</p><p>41 Kang S, Zhang J, Guo X, Lei Y and Yang M, Effects of ultrasonic treat-</p><p>ment on the structure, Functional properties of chickpea protein iso-</p><p>late and its digestibility In vitro. Foods 11:880 (2022).</p><p>42 Sengar AS, Thirunavookarasu N, Choudhary P, Naik M, Surekha A,</p><p>Sunil CK et al., Application of power ultrasound for plant protein</p><p>extraction, modification and allergen reduction – a review. Appl</p><p>Food Res 2:100219 (2022).</p><p>43 Vela AJ, Villanueva M, Solaesa</p><p>ÁG and Ronda F, Impact of high-</p><p>intensity ultrasound waves on structural, functional, thermal and</p><p>rheological properties of rice flour and its biopolymers structural</p><p>features. Food Hydrocoll 113:106480 (2021).</p><p>44 Popova N, Potoroko I, Kretova Y, Ruskina A, Tsirulnichenko L and Kalinina I,</p><p>Effect of ultrasonic treatment on the dissolution ofmilk solids during the</p><p>reconstitution of skim milk powder. Agron Res 17:1414–1423 (2019).</p><p>45 Neri L, FaietaM, di Mattia C, Sacchetti G, Mastrocola D and Pittia P, Anti-</p><p>oxidant activity in frozen plant foods: effect of cryoprotectants,</p><p>freezing process and frozen storage. Foods 9:1886 (2020).</p><p>46 Leong SY and Oey I, Effects of processing on anthocyanins, caroten-</p><p>oids and vitamin C in summer fruits and vegetables. Food Chem</p><p>133:1577–1587 (2012).</p><p>47 MullenW, Stewart AJ, LeanMEJ, Gardner P, DuthieGGandCrozier A, Effect of</p><p>freezingandstorageonthephenolics, ellagitannins,flavonoids, andantiox-</p><p>idant capacity of red raspberries. J Agric Food Chem 50:5197–5201 (2002).</p><p>48 Püssa T, Nutritional and Toxicological Aspects of the Chemical</p><p>Changes of Food Components and Nutrients During Freezing, in</p><p>Handbook of Food Chemistry. Springer Berlin Heidelberg, Berlin,</p><p>Heidelberg, pp. 1–23 (2015).</p><p>49 Bonat Celli G, Ghanem A and Su-Ling BM, Influence of freezing process</p><p>and frozen storage on the quality of fruits and fruit products. Food</p><p>Rev Intl 32:280–304 (2016).</p><p>50 Paciulli M, Ganino T, Pellegrini N, Rinaldi M, Zaupa M, Fabbri A et al.,</p><p>Impact of the industrial freezing process on selected vegetables—</p><p>part I. Structure, texture and antioxidant capacity. Food Res Int 74:</p><p>329–337 (2015).</p><p>51 Li D, Zhu Z and Sun D-W, Effects of freezing on cell structure of fresh</p><p>cellular food materials: a review. Trends Food Sci Technol 75:46–55</p><p>(2018).</p><p>52 Cardello AV, Consumer concerns and expectations about novel food</p><p>processing technologies: effects on product liking☆. Appetite 40:</p><p>217–233 (2003).</p><p>53 Manzocco L, Nicoli MC, Anese M, Pitotti A and Maltini E, Polypheno-</p><p>loxidase and peroxidase activity in partially frozen systems</p><p>with different physical properties. Food Res Int 31:363–370</p><p>(1998).</p><p>54 Ullah J, Takhar PS and Sablani SS, Effect of temperature fluctuations on</p><p>ice-crystal growth in frozen potatoes during storage. LWT-Food Sci</p><p>Technol 59:1186–1190 (2014).</p><p>55 Chemat F, Zill-e-Huma and Khan MK, Applications of ultrasound in</p><p>food technology: processing, preservation and extraction. Ultrason</p><p>Sonochem 18:813–835 (2011).</p><p>56 Lisiewska Z, Słupski J, Kmiecik W and Gębczyński P, Availability of</p><p>essential and trace elements in frozen leguminous vegetables pre-</p><p>pared for consumption according to the method of pre-freezing</p><p>processing. Food Chem 106:576–582 (2008).</p><p>57 Kentish S and Ashokkumar M, The Physical and Chemical Effects of</p><p>Ultrasound. Springer+Business Media, LCC., New York, pp. 1–12</p><p>(2011).</p><p>58 Guillermic R-M, Aksoy EC, Aritan S, Erkinbaev C, Paliwal J and Koksel F,</p><p>X-ray microtomography imaging of red lentil puffed snacks: proces-</p><p>sing conditions, microstructure and texture. Food Res Int 140:109996</p><p>(2021).</p><p>59 Singh A and Sharma S, Bioactive components and functional proper-</p><p>ties of biologically activated cereal grains: a bibliographic review.</p><p>Crit Rev Food Sci Nutr 57:3051–3071 (2017).</p><p>60 Freeland-Graves JH, Sanjeevi N and Lee JJ, Global perspectives on</p><p>trace element requirements. J Trace Elem Med Biol 31:135–141</p><p>(2015).</p><p>61 Hashemi SMB, Michiels J, Asadi Yousefabad SH and Hosseini M, Kol-</p><p>khoung (Pistacia khinjuk) kernel oil quality is affected by different</p><p>parameters in pulsed ultrasound-assisted solvent extraction. Ind</p><p>Crops Prod 70:28–33 (2015).</p><p>www.soci.org FV Lavrentev et al.</p><p>wileyonlinelibrary.com/jsfa © 2023 Society of Chemical Industry. J Sci Food Agric 2023</p><p>12</p><p>http://wileyonlinelibrary.com/jsfa</p><p>Influence of pre-treatment methods on quality indicators and mineral composition of plant milk from different sources of ra...</p><p>INTRODUCTION</p><p>MATERIALS AND METHODS</p><p>Materials</p><p>Methods</p><p>General aspects of plant milk production</p><p>Special aspects of plant milk production</p><p>Pumpkin seed milk and lentil milk production</p><p>Pea milk production</p><p>Oat milk and wheat milk production</p><p>Rice milk production</p><p>Green buckwheat milk production</p><p>Physicochemical analyses</p><p>Mineral content</p><p>Sensory evaluation</p><p>Statistical analysis</p><p>RESULTS AND DISCUSSION</p><p>CONCLUSIONS</p><p>ACKNOWLEDGEMENT</p><p>CONFLICT OF INTEREST</p><p>DATA AVAILABILITY STATEMENT</p><p>REFERENCES</p>