Quality Assurance of commercial guacamoles preserved by high pressure processing versus conventional thermal processing

Food Control ◽  
2021 ◽  
pp. 108791
Author(s):  
M.E. Alañón ◽  
M.L. Cádiz-Gurrea ◽  
R. Oliver-Simancas ◽  
F.J. Leyva-Jiménez ◽  
D. Arráez-Román ◽  
...  
Keyword(s):  
High Pressure ◽  
Quality Assurance ◽  
Thermal Processing ◽  
High Pressure Processing

scholarly journals In Vitro Protein Disappearance of Raw Chicken as Dog Foods Decreased by Thermal Processing, but Was Unaffected by Non-Thermal Processing

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1256
Author(s):  
Hansol Kim ◽  
Ah Hyun Jung ◽  
Sung Hee Park ◽  
Yohan Yoon ◽  
Beob Gyun Kim
Keyword(s):  
High Pressure ◽  
Electron Beam ◽  
Thermal Processing ◽  
Gamma Ray ◽  
Light Emitting Diode ◽  
High Pressure Processing ◽  
Chicken Meat ◽  
In Vitro Assays ◽  
Uv Led

The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.

Quality change during high pressure processing and thermal processing of cloudy apple juice

LWT ◽  
2017 ◽  
Vol 75 ◽  
pp. 85-92 ◽  
Author(s):  
Junjie Yi ◽  
Biniam T. Kebede ◽  
Doan Ngoc Hai Dang ◽  
Carolien Buvé ◽  
Tara Grauwet ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Processing ◽  
Apple Juice ◽  
High Pressure Processing ◽  
Quality Change

scholarly journals Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Netsanet Shiferaw Terefe ◽  
Gabriele A. Netzel ◽  
Michael E. Netzel
Keyword(s):  
High Pressure ◽  
Antioxidant Capacity ◽  
Thermal Processing ◽  
Sinapic Acid ◽  
Processing Technique ◽  
High Pressure Processing ◽  
Significant Difference ◽  
Total Antioxidant ◽  
The Stability ◽  
The Impact

This study investigated the impact of copigmentation with sinapic acid on the stability of anthocyanins in strawberry purees of three commercial cultivars (Camarosa, Rubygem, and Festival) after high-pressure processing (HPP; 600 MPa/5 min) and thermal processing (TP; 88°C/2 min) and during three months of refrigerated storage. Copigmentation did not have a significant effect on the stability of anthocyanins during processing with 14% to 30% degradation observed with no significant difference among cultivars or the processing technique. On the contrary, copigmentation significantly (p<0.05) improved the stability of anthocyanins in HPP samples during storage, most probably via the formation of intramolecular complexes which improve the resistance of anthocyanins to degradation. The anthocyanin contents of the copigmented HPP Camarosa, Rubygem, and Festival samples were, respectively, 42%, 40%, and 33% higher than their noncopigmented counterparts at the end of the three-month storage. Copigmentation also improved the retention of the total antioxidant capacity of the HPP-processed strawberry samples. The TPC of the copigmented HPP Camarosa, Rubygem, and Festival samples was, respectively, 66%, 65%, and 85% higher than that of the non-copigmented samples after three months of storage, whereas the respective ORAC values were 36.5%, 59.3%, and 35.3% higher. In contrast, copigmentation did not improve the stability of anthocyanins in TP samples, although significant (p<0.05) improvement in antioxidant capacity was also observed in TP samples due to the antioxidant nature of the copigment.

Combined High Pressure and Thermal Processing on Inactivation of Type E and Nonproteolytic Type B and F Spores of Clostridium botulinum

2014 ◽  
Vol 77 (12) ◽  
pp. 2054-2061 ◽  
Author(s):  
GUY E. SKINNER ◽  
KRISTIN M. MARSHALL ◽  
TRAVIS R. MORRISSEY ◽  
VIVIANA LOEZA ◽  
EDUARDO PATAZCA ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Processing ◽  
Clostridium Botulinum ◽  
High Pressures ◽  
Genetic Relatedness ◽  
Test System ◽  
High Pressure Processing ◽  
Type B ◽  
Genetic Fingerprint ◽  
D Values

The aim of this study was to determine the resistance of multiple strains of the three nonproteolytic types of Clostridium botulinum (seven strains of type E, eight of type B, and two of type F) spores exposed to combined high pressure and thermal processing. The resistance of spores suspended in N-(2-acetamido)-2-aminoethanesulfonic acid (ACES) buffer (0.05 M, pH 7) was determined at a process temperature of 80°C with high pressures of 600, 650, and 700 MPa using a laboratory-scale pressure test system. Spores of C. botulinum serotype E strains demonstrated less resistance than nonproteolytic spores of type B or F strains when processed at 80°C and 600 MPa for up to 15 min. All C. botulinum type E strains were reduced by &gt;6.0 log units within 5 min under these conditions. Among the nonproteolytic type B strains, KAP 9-B was the most resistant, resulting in reductions of 2.7, 5.3, and 5.5 log, coinciding with D-values of 7.7, 3.4, and 1.8 min at 80°C and 600, 650, and 700 MPa, respectively. Of the two nonproteolytic type F strains, 610F was the most resistant, showing 2.6-, 4.5-, and 5.3-log reductions with D-values of 8.9, 4.3, and 1.8 min at 80°C and 600, 650, and 700 MPa, respectively. Pulsed-field gel electrophoresis was performed to examine the genetic relatedness of strains tested and to determine if strains with similar banding patterns also exhibited similar D-values. No correlation between the genetic fingerprint of a particular strain and its resistance to high pressure processing was observed.

Combined High Pressure and Thermal Processing on Inactivation of Type A and Proteolytic Type B Spores of Clostridium botulinum

2013 ◽  
Vol 76 (8) ◽  
pp. 1384-1392 ◽  
Author(s):  
N. RUKMA REDDY ◽  
KRISTIN M. MARSHALL ◽  
TRAVIS R. MORRISSEY ◽  
VIVIANA LOEZA ◽  
EDUARDO PATAZCA ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Processing ◽  
Clostridium Botulinum ◽  
High Pressures ◽  
Type A ◽  
Test System ◽  
High Pressure Processing ◽  
Type B ◽  
Botulinum Type ◽  
D Values

The aim of this study was to determine the resistance of multiple strains of Clostridium botulinum type A and proteolytic type B spores exposed to combined high pressure and thermal processing and compare their resistance with Clostridium sporogenes PA3679 and Bacillus amyloliquefaciens TMW-2.479-Fad-82 spores. The resistance of spores suspended in N-(2-acetamido)-2-aminoethanesulfonic acid (ACES) buffer (0.05 M, pH 7.0) was determined at a process temperature of 105°C, with high pressures of 600, 700, and 750 MPa by using a laboratory-scale pressure test system. No surviving spores of the proteolytic B strains were detected after processing at 105°C and 700 MPa for 6 min. A &gt;7-log reduction of B. amyloliquefaciens spores was observed when processed for 4 min at 105°C and 700 MPa. D-values at 105°C and 700 MPa for type A strains ranged from 0.57 to 2.28 min. C. sporogenes PA3679 had a D-value of 1.48 min at 105°C and 700 MPa. Spores of the six type A strains with high D-values along with C. sporogenes PA3679 and B. amyloliquefaciens were further evaluated for their pressure resistance at pressures 600 and 750 MPa at 105°C. As the process pressure increased from 600 to 750 MPa at 105°C, D-values of some C. botulinum strains and C. sporogenes PA3679 spores decreased (i.e., 69-A, 1.91 to 1.33 min and PA3679, 2.35 to 1.29 min). Some C. botulinum type A strains were more resistant than C. sporogenes PA3679 and B. amyloliquefaciens to combined high pressure and heat, based on D-values determined at 105°C. Pulsed-field gel electrophoresis (PFGE) was also performed to establish whether strains with a similar restriction banding pattern also exhibited similar D-values. However, no correlation between the genomic background of a strain and its resistance to high pressure processing was observed, based on PFGE analysis. Spores of proteolytic type B strains of C. botulinum were less resistant to combined high pressure and heat (700 MPa and 105°C) treatment when compared with spores of type A strains.

scholarly journals High-Pressure Processing in Food

2020 ◽  
Vol 11 (4) ◽  
pp. 11553-11561
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Thermal Processing ◽  
High Pressure Processing ◽  
Processing Technology ◽  
Thermal Methods ◽  
Food Industries ◽  
Short Period ◽  
Microbial Effects

Thermal processing has been the most common method in food processing technology, but it has eliminated the quality of fresh type food (nutritionally and sensorial). Therefore, the non-thermal methods emerged, and High-Pressure Processing (HPP), applying 100 to 1000 MPa for a short period, is the most popular one due to maintaining the food's nutritional and sensory characteristics extending the shelf-life well as eliminating the level of the microorganism. HPP is an environmentally friendly technology that helps to decrease energy consumption. It can be used in nearly all food industries, from milk to meat, as a novel preserving method. This article reviews the effects of this innovative processing technology on food quality. The microbial effects in some food categories and extending the shelf life are explained. HPPs’ advantages and limits compared to thermal processing are highlighted.

A Comparative Study on Thermal and Non-thermal Processing of Kelulut Honey

2021 ◽  
Vol 02 (01) ◽  
Author(s):  
Muhd Ikmal Mohd Jan ◽  
◽  
Noor Akhmazillah Mohd Fauzi ◽  
Keyword(s):  
High Pressure ◽  
Microwave Heating ◽  
Thermal Processing ◽  
High Pressure Processing ◽  
Selection Strategy ◽  
Heat Sensitivity ◽  
Main Concern ◽  
Nutritional Properties ◽  
Two Phases

Recent years have seen the various studies conducted on the kelulut honey based on their physicochemical and nutritional properties. The main concern in production of kelulut honey in maintaining the quality especially when it is being treated. Previous studies have shown that conventional thermal processing that comprises two phases of heating which are liquefaction and pasteurization will minimize the quality of kelulut honey in terms of its physicochemical and nutritional properties due to its heat sensitivity material criteria. In addition, the reduction in quality of honey due to the unsteady components, breakdown of vitamins and damage of enzymes when it heated at more than 60℃ in thermal processing. Hence, a systematic review is carried out to identify a suitable heat treatment for kelulut honey as compared to conventional thermal processing in treating honey. The search strategy was established in three databases (Google Scholar, PubMed and ScienceDirect) with the search keywords “(“Honey”, “Kelulut”, “stingless bee”, “Trigona”, “Melipon”, “Microwave heating”, “Double boiling”, “HPP” or “High pressure processing” and “Ultrasound”)”. The data selection strategy was showed using PRISMA guidelines. A total of 311 journal papers were referred to complete this review, however, only 10 articles were highly considered specifically on the process of kelulut honey, where microwave heating, double boiling and high pressure processing (three articles respectively). Whereas, only two articles on analysis of ultrasound were found. From this literature review, it found that HPP provide higher benefit in improving physicochemical and nutritional properties of kelulut honey although it produces a lower change in colour if compared with other treatment. It can be concluded that HPP is the most potential in increasing the quality of kelulut honey followed by double boiling, ultrasound and microwave heating.

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