Modification of dietary fibers from purple-fleshed potatoes ( Heimeiren ) with high hydrostatic pressure and high pressure homogenization processing: A comparative study

2017 ◽  
Vol 42 ◽  
pp. 157-164 ◽  
Author(s):  
Fan Xie ◽  
Ming Li ◽  
Xiaohong Lan ◽  
Wei Zhang ◽  
Shengxiang Gong ◽  
...  
Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1863
Author(s):  
Antonio Morata ◽  
Carlos Escott ◽  
Iris Loira ◽  
Carmen López ◽  
Felipe Palomero ◽  
...  

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.


ChemInform ◽  
2010 ◽  
Vol 28 (8) ◽  
pp. no-no
Author(s):  
G. FANTIN ◽  
M. FOGAGNOLO ◽  
M. E. GUERZONI ◽  
R. LANCIOTTI ◽  
A. MEDICI ◽  
...  

2020 ◽  
Vol 87 (1) ◽  
pp. 94-102
Author(s):  
Rita M. Velázquez-Estrada ◽  
Tomás J. López-Pedemonte ◽  
María Manuela Hernández-Herrero ◽  
Artur Xavier Roig-Sagués

AbstractThe objectives of this study were: to assess the efficiency of high hydrostatic pressure or ultra-high pressure homogenization against Mycobacterium smegmatis in milk and to discuss whether M. smegmatis can be considered a suitable surrogate for other Mycobacterium spp. in high pressure inactivation trials using milk. Three strains of this specie (CECT 3017, 3020 and 3032) were independently inoculated into both skimmed (0.2% fat) and whole milk (3.4% fat) at an approximate load of 6.5 Log CFU/ml and submitted to HHP treatments at 300, 400 or 500 MPa for 10 m at 6°C and 20°C. Evolution of the surviving cells of the inoculated strains was evaluated analysing milk immediately after the treatments and after 5 and 8 d of storage at 6°C. HHP treatments at 300 MPa were seldom efficient at inactivating M. smegmatis strains, but lethality increased with pressure applied in all cases. Generation of sub-lethal injured cells was observed only after 400 MPa treatments since inactivation at 500 MPa was shown to be complete. Significant differences were not observed due to either temperature of treatment or fat content of milk, except for strain CECT3032, which was shown to be the most sensitive to HHP treatments. Milk inoculated with strain CECT3017 was submitted to ultra-high pressure homogenization (UHPH) treatments at 200, 300 and 400 MPa. Maximum reductions were obtained after 300 and 400 MPa treatments, although less than 3.50 Log CFU/ml were inactivated. UHPH did not cause significant number of injured cells. The usefulness of this species as a marker for pressure-based processing seems limited since it showed greater sensitivity than some pathogenic species including other Mycobacteria reported in previous studies.


2011 ◽  
Vol 28 (8) ◽  
pp. 1426-1431 ◽  
Author(s):  
Alan M. McKay ◽  
Mark Linton ◽  
Jennifer Stirling ◽  
Aideen Mackle ◽  
Margaret F. Patterson

1996 ◽  
Vol 7 (10) ◽  
pp. 2879-2887 ◽  
Author(s):  
Giancarlo Fantin ◽  
Marco Fogagnolo ◽  
Maria Elisabetta Guerzoni ◽  
Rosalba Lanciotti ◽  
Alessandro Medici ◽  
...  

2017 ◽  
Vol 23 (7) ◽  
pp. 561-581 ◽  
Author(s):  
Lígia MR Santos ◽  
Fabiano A Oliveira ◽  
Elisa HR Ferreira ◽  
Amauri Rosenthal

Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization. The use of high pressure almost does not affect the molecules that are responsible for the aroma and taste, pigments and vitamins compared to the conventional thermal processes. Thus, the products processed by high-pressure processing have similar characteristics compared to fresh products, including beer. The aim of this paper was to review what has been investigated about beer processing using this technology regarding the effects on physicochemical, microbiology and sensory characteristics and related issues. It is organized by processing steps, since high pressure can be applied to malting, mashing, boiling, filtration and pasteurization. Therefore, the beer processed with high-pressure processing may have an extended shelf-life because this process can inactivate beer spoilage microorganisms and result in a superior sensory quality related to freshness and preservation of flavors as it does to juices that are already commercialized. However, beyond this application, high-pressure processing can modify protein structures, such as enzymes that are present in the malt, like α- and β-amylases. This process can activate enzymes to promote, for example, saccharification, or instead inactivate at the end of mashing, depending on the pressure the product is submitted, besides being capable of isomerizing hops to raise beer bitterness. As a consequence, the process may reduce steam demand and residue generation. Therefore, the use of high-pressure processing can potentially replace or be combined with heat processes usually applied to beer, thus bringing benefits to the sensory quality of the product and to the environment.


Sign in / Sign up

Export Citation Format

Share Document