High-pressure CO2 extraction of bioactive compounds of barberry fruit (Berberis vulgaris): process optimization and compounds characterization

2019 ◽  
Vol 13 (2) ◽  
pp. 1139-1146 ◽  
Author(s):  
Akram Sharifi ◽  
Mehrdad Niakousari ◽  
Seyed Ali Mortazavi ◽  
Amir Hossein Elhamirad
Keyword(s):  
High Pressure ◽  
Process Optimization ◽  
Bioactive Compounds ◽  
Berberis Vulgaris ◽  
High Pressure Co2

High-pressure-assisted infusion of bioactive compounds in apple slices

2016 ◽  
Vol 33 ◽  
pp. 100-107 ◽  
Author(s):  
Jincy M. George ◽  
T. Senthamizh Selvan ◽  
Navin K. Rastogi
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
Apple Slices

Green approach for fabrication of bacterial cellulose-chitosan composites in the solutions of carbonic acid under high pressure CO2

2021 ◽  
Vol 258 ◽  
pp. 117614
Author(s):  
Ilya V. Novikov ◽  
Marina A. Pigaleva ◽  
Alexander V. Naumkin ◽  
Gennady A. Badun ◽  
Eduard E. Levin ◽  
...  
Keyword(s):  
High Pressure ◽  
Bacterial Cellulose ◽  
Carbonic Acid ◽  
Green Approach ◽  
High Pressure Co2

An experimental study on the flow characteristics during the leakage of high pressure CO2 pipelines

2019 ◽  
Vol 125 ◽  
pp. 92-101 ◽  
Author(s):  
Shuaiwei Gu ◽  
Yuxing Li ◽  
Lin Teng ◽  
Cailin Wang ◽  
Qihui Hu ◽  
...  
Keyword(s):  
Experimental Study ◽  
High Pressure ◽  
Flow Characteristics ◽  
High Pressure Co2

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

Cross-linked open-pore elastic hydrogels based on tropoelastin, elastin and high pressure CO2

Biomaterials ◽  
2010 ◽  
Vol 31 (7) ◽  
pp. 1655-1665 ◽  
Author(s):  
Nasim Annabi ◽  
Suzanne M. Mithieux ◽  
Anthony S. Weiss ◽  
Fariba Dehghani
Keyword(s):  
High Pressure ◽  
High Pressure Co2

Open and closed forms of the interpenetrated [Cu2(Tae)(Bpa)2](NO3)2·nH2O: magnetic properties and high pressure CO2/CH4 gas sorption

2018 ◽  
Vol 47 (3) ◽  
pp. 958-970
Author(s):  
Roberto Fernández de Luis ◽  
Edurne S. Larrea ◽  
Joseba Orive ◽  
Arkaitz Fidalgo-Marijuan ◽  
Luis Lezama ◽  
...  
Keyword(s):  
High Pressure ◽  
Magnetic Properties ◽  
Porous Structure ◽  
Open Form ◽  
Gas Sorption ◽  
Solvent Loss ◽  
High Pressure Co2 ◽  
Dynamic Aperture ◽  
Volume Cell

Cationic [Cu2(Tae)(Bpa)2]2+[NO3]22−·nH2O interpenetrated networks show a solvent loss triggering dynamic aperture of the porous structure from a closed to an open form with a difference of 29% of the volume cell.

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