Influence of high-pressure processing on the generation ofγ-aminobutyric acid and microbiological safety in coffee beans

2018 ◽  
Vol 98 (15) ◽  
pp. 5625-5631 ◽  
Author(s):  
Bang-Yuan Chen ◽  
Hsiao-Wen Huang ◽  
Ming-Ching Cheng ◽  
Chung-Yi Wang
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Aminobutyric Acid ◽  
Microbiological Safety ◽  
Coffee Beans

scholarly journals High pressure processing of foods for microbiological safety and quality

2000 ◽  
Vol 47 (2-3) ◽  
pp. 175-182 ◽  
Author(s):  
M. Linton ◽  
Margaret F. Patterson ◽  
M. F. Patterson
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Microbiological Safety

scholarly journals Combination of High-Pressure Processing and Freeze-Drying as the Most Effective Techniques in Maintaining Biological Values and Microbiological Safety of Donor Milk

2021 ◽  
Vol 18 (4) ◽  
pp. 2147
Author(s):  
Sylwia Jarzynka ◽  
Kamila Strom ◽  
Olga Barbarska ◽  
Emilia Pawlikowska ◽  
Anna Minkiewicz-Zochniak ◽  
...  
Keyword(s):  
High Pressure ◽  
Human Milk ◽  
Nutritional Value ◽  
Freeze Drying ◽  
High Pressure Processing ◽  
Microbiological Safety ◽  
Long Term Storage ◽  
Milk Banks ◽  
Term Storage

Background: Human milk banks have a pivotal role in provide optimal food for those infants who are not fully breastfeed, by allowing human milk from donors to be collected, processed and appropriately distributed. Donor human milk (DHM) is usually preserved by Holder pasteurization, considered to be the gold standard to ensure the microbiology safety and nutritional value of milk. However, as stated by the European Milk Banking Association (EMBA) there is a need to implement the improvement of the operating procedure of human milk banks including preserving and storing techniques. Aim: The purpose of this study was to assess the effectiveness and safety of the selected new combination of methods for preserving donor human milk in comparison with thermal treatment (Holder pasteurization). Methods: We assessed (1) the concentration of bioactive components (insulin, adiponectin, leptin, activity of pancreatic lipase, and hepatocyte growth factor) and (2) microbiological safety in raw and pasteurized, high-pressure processed and lyophilization human breast milk. Results: The combination of two techniques, high-pressure processing and freeze-drying, showed the best potential for preserving the nutritional value of human milk and were evaluated for microbiological safety. Microbiological safety assessment excluded the possibility of using freeze-drying alone for human milk sample preservation. However, it can be used as a method for long-term storage of milk samples, which have previously been preserved via other processes. Conclusion: The results show that high-pressure treatment is the best method for preservation that ensures microbiological safety and biological activity but subsequent freeze-drying allowed long-term storage without loss of properties.

scholarly journals Increasing γ-Aminobutyric Acid Content in Vegetable Soybeans via High-Pressure Processing and Efficacy of Their Antidepressant-Like Activity in Mice

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1673
Author(s):  
Sz-Jie Wu ◽  
Chia-Yu Chang ◽  
Yen-Ting Lai ◽  
Yuan-Tay Shyu
Keyword(s):  
High Pressure ◽  
Storage Temperature ◽  
Depressive Symptomatology ◽  
High Pressure Processing ◽  
Aminobutyric Acid ◽  
Control Group ◽  
Mild Stress ◽  
Gamma Aminobutyric Acid ◽  
Immobility Time ◽  
Gaba Content

This study applied high-pressure processing (HPP) technology to enrich the gamma aminobutyric acid (GABA) content in vegetable soybeans and evaluated its antidepressant efficacy on mice, with depression induced by the unpredictable chronic mild stress (UCMS) model. The optimal conditions for HPP, storage time, and storage temperature, as well as antidepressant-like effects of vegetable soybeans, were evaluated and discussed. HPP could effectively and significantly increase GABA content in soybean, with optimum conditions at 200 MPa. The GABA content in the whole vegetable soybean was 436.05 mg/100 g. In mice animal tests, the tail suspension test (TST) showed that the immobility time of the GABA group was significantly shorter than that of the control group. The total travel distance in the open field test (OFT) showed that depressed mice fed with the GABA feed exhibited exploratory behavior. The GABA group showed a significantly higher degree of sucrose preference than the control group. Both results indicate that the GABA feed could effectively alleviate depressive symptomatology. Regarding biochemical parameters, the fecal and serum corticosterone (CORT) levels in the control group increased to 104.86 pg/mg after the onset of depression. In contrast, the fecal CORT level in the GABA group was significantly reduced to 23.98 pg/mg and was comparable to that in the control group (33.38 pg/mg). Reduced serum CORT level in the GABA group suggests an improvement in depressive symptomatology. The serotonin concentration was maintained in the GABA group after the induction of depression, suggesting its preventive activity. The HPP GABA-enriched soybeans exerted modulatory effects on the behaviors of depressed mice and displayed a potential for commercialization.

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing

Effect of high pressure processing on migration characteristics of polypropylene used in food contact materials

2021 ◽  
Vol 38 (3) ◽  
pp. 513-531
Author(s):  
Yoon S. Song ◽  
John L. Koontz ◽  
Rima O. Juskelis ◽  
Eduardo Patazca ◽  
William Limm ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Contact Materials ◽  
Food Contact Materials ◽  
Food Contact

scholarly journals High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3769
Author(s):  
Noelia Pallarés ◽  
Albert Sebastià ◽  
Vicente Martínez-Lucas ◽  
Mario González-Angulo ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Orange Juice ◽  
Grape Juice ◽  
Good Alternative ◽  
High Pressure Processing ◽  
Life Extension ◽  
Food Contaminants ◽  
Dispersive Liquid Liquid Microextraction ◽  
Strawberry Juice

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

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