Freezing under pressure: low temperature and high hydrostatic pressure in food technology

Cryoinjuries are almost inevitable during the freezing of embryos. The present study examines the possibility of using high hydrostatic pressure to reduce substantially the freezing point of the embryo-holding solution, in order to preserve embryos at subzero temperatures, thus avoiding all the disadvantages of freezing. The pressure of 210 MPa lowers the phase transition temperature of water to -21°C. According to the results of this study, embryos can survive in high hydrostatic pressure environment at room temperature; the time embryos spend under pressure without significant loss in their survival could be lengthened by gradual decompression. Pressurisation at 0°C significantly reduced the survival capacity of the embryos; gradual decompression had no beneficial effect on survival at that stage. Based on the findings, the use of the phenomena is not applicable in this form, since pressure and low temperature together proved to be lethal to the embryos in these experiments. The application of hydrostatic pressure in embryo cryopreservation requires more detailed research, although the experience gained in this study can be applied usefully in different circumstances.

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Metabolic profiling of cold adaptation of a deep-sea psychrotolerant Microbacterium sediminis to prolonged low temperature under high hydrostatic pressure

Applied Microbiology and Biotechnology ◽

10.1007/s00253-019-10134-4 ◽

2019 ◽

Vol 104 (1) ◽

pp. 277-289 ◽

Cited By ~ 1

Author(s):

Jin-Mei Xia ◽

Xiao-Min Hu ◽

Cai-Hua Huang ◽

Li-Bo Yu ◽

Ru-Fang Xu ◽

...

Keyword(s):

Hydrostatic Pressure ◽

Low Temperature ◽

Deep Sea ◽

High Hydrostatic Pressure ◽

Metabolic Profiling ◽

Cold Adaptation

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The effect of high hydrostatic pressure and low temperature on lactic dehydrogenase and glutamic oxalacetic transaminase

Cryobiology ◽

10.1016/0011-2240(71)90003-4 ◽

1971 ◽

Vol 8 (6) ◽

pp. 524-534 ◽

Cited By ~ 1

Author(s):

J.E. Carter ◽

E.F. Graham ◽

R.C. Lillehei ◽

P.L. Blackshear

Keyword(s):

Hydrostatic Pressure ◽

Low Temperature ◽

High Hydrostatic Pressure ◽

Lactic Dehydrogenase ◽

Glutamic Oxalacetic Transaminase

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Induction ofDAN/TIRyeast cell wall mannoprotein genes in response to high hydrostatic pressure and low temperature

FEBS Letters ◽

10.1016/j.febslet.2007.09.039 ◽

2007 ◽

Vol 581 (25) ◽

pp. 4993-4998 ◽

Cited By ~ 20

Author(s):

Fumiyoshi Abe

Keyword(s):

Cell Wall ◽

Hydrostatic Pressure ◽

Low Temperature ◽

High Hydrostatic Pressure

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Emerging Non-thermal Technologies for the Extraction of Grape Anthocyanins

Antioxidants ◽

10.3390/antiox10121863 ◽

2021 ◽

Vol 10 (12) ◽

pp. 1863

Author(s):

Antonio Morata ◽

Carlos Escott ◽

Iris Loira ◽

Carmen López ◽

Felipe Palomero ◽

...

Keyword(s):

High Pressure ◽

Hydrostatic Pressure ◽

Antioxidant Capacity ◽

Electric Fields ◽

High Hydrostatic Pressure ◽

Positive Impact ◽

High Pressure Homogenization ◽

Food Technology ◽

Ultra High Pressure ◽

Thermal Techniques

Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity.

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