Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices

2021 ◽  
Vol 338 ◽  
pp. 128117 ◽  
Author(s):  
Xin Pan ◽  
Jihong Wu ◽  
Wentao Zhang ◽  
Jiayi Liu ◽  
Xu Yang ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Aroma Compounds ◽  
Mango Juices

scholarly journals Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 878
Author(s):  
Adrián Lomelí-Martín ◽  
Luz María Martínez ◽  
Jorge Welti-Chanes ◽  
Zamantha Escobedo-Avellaneda
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Food Samples ◽  
Aroma Compounds ◽  
Animal Origin ◽  
Molecular Volume ◽  
Aldehydes And Ketones ◽  
Oxidative Processes ◽  
Quaternary Structures ◽  
Induced Changes

Since conventional thermal processing can have detrimental consequences on aroma compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been explored. HHP may alter the weak chemical bonds of enzymes. These changes can modify the secondary, tertiary, and quaternary structures of key enzymes in the production of aroma compounds. This can result in either an increase or decrease in their content, along with reactions or physical processes associated with a reduction of molecular volume. This article provides a comprehensive review of HHP treatment’s effects on the content of lipid-derived aroma compounds, aldehydes, alcohols, ketones, esters, lactones, terpenes, and phenols, on various food matrices of vegetable and animal origin. The content of aldehydes and ketones in food samples increased when subjected to HHP, while the content of alcohols and phenols decreased, probably due to oxidative processes. Both ester and lactone concentrations appeared to decline due to hydrolysis reactions. There is no clear tendency regarding terpenes concentration when subjected to HHP treatments. Because of the various effects of HHP on aroma compounds, an area of opportunity arises to carry out future studies that allow optimizing and controlling the effect.

scholarly journals Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1034 ◽  
Author(s):  
Katarina Lukić ◽  
Natka Ćurko ◽  
Marina Tomašević ◽  
Karin Kovačević Ganić
Keyword(s):  
Chemical Composition ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Red Wine ◽  
White Wine ◽  
Aroma Compounds ◽  
Lower Content ◽  
White Wines ◽  
Wine Aging

The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.

Survival of mouse blastocysts after low-temperature preservation under high pressure

2004 ◽  
Vol 52 (4) ◽  
pp. 479-487 ◽  
Author(s):  
Cs. Pribenszky ◽  
M. Molnár ◽  
S. Cseh ◽  
L. Solti
Keyword(s):  
Phase Transition ◽  
Hydrostatic Pressure ◽  
Low Temperature ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Freezing Point ◽  
Significant Loss ◽  
Embryo Cryopreservation ◽  
Subzero Temperatures ◽  
Survival Capacity

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.

Effect of High Hydrostatic Pressure on Endothelial Lipase Expression*

2010 ◽  
Vol 37 (6) ◽  
pp. 641-645 ◽  
Author(s):  
Can-Xin XU ◽  
Chun WANG ◽  
Bing-Yang ZHU ◽  
Zhi-Ping GAO ◽  
Di-Xian LUO ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Endothelial Lipase ◽  
Lipase Expression

High Hydrostatic Pressure-Assisted Enzymatic Treatment Improves Antioxidant and Anti-inflammatory Properties of Phosvitin

2017 ◽  
Vol 18 (2) ◽  
pp. 158-167 ◽  
Author(s):  
Heejoo Yoo ◽  
Fatemeh Bamdad ◽  
Naiyana Gujral ◽  
Joo-Won Suh ◽  
Hoon Sunwoo
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Enzymatic Treatment ◽  
Anti Inflammatory

High hydrostatic pressure processing of foods

2019 ◽  
pp. 87-137
Author(s):  
Maria Tsevdou ◽  
Eleni Gogou ◽  
Petros Taoukis
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Hydrostatic Pressure Processing

Inactivation of Bacillus cereus spores using a combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure

2021 ◽  
Vol 70 ◽  
pp. 102676
Author(s):  
Jeong Un Kim ◽  
Hafiz Muhammad Shahbaz ◽  
Jinho Cho ◽  
Hyunah Lee ◽  
Jiyong Park
Keyword(s):  
Hydrostatic Pressure ◽  
Bacillus Cereus ◽  
High Hydrostatic Pressure ◽  
Combined Treatment ◽  
Tio2 Photocatalysis

scholarly journals The effect of high hydrostatic pressure on the modulation of regulatory enzymes from spinach chloroplasts.

1991 ◽  
Vol 266 (31) ◽  
pp. 20913-20921
Author(s):  
G. Prat-Gay ◽  
A. Paladini ◽  
M. Stein ◽  
R.A. Wolosiuk
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Spinach Chloroplasts ◽  
Regulatory Enzymes
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