Effects of high‐pressure cooking processing on the physicochemical properties, structure, and digestibility of citric acid‐esterified starches

Abstract Citric acid pretreatment (2% and 4% citric acid) and high pressure processing (200–400 MPa for 3 min) were conducted to elucidate quality characteristics and shelf life of abalone during chilled storage. Physicochemical properties, total volatile basic nitrogen (TVB-N), and total viable count (TVC) were used as indicators of quality and the shelf life of abalone. Citric acid pretreatment caused a decrease in pH and lightness, and 4% citric acid pretreatment exhibited a positive effect on TVB-N and TVC. Pressurization suppressed the formation of TVB-N and the growth of TVC in abalone. However, excessive modification in physicochemical properties of abalone resulted from processing at a pressure higher than 300 MPa. To achieve microbial inactivation without severe modification in abalone quality, citric acid pretreatment with high pressure processing offered a potential advantage in maintaining characteristics of chilled abalone during prolonged storage period.

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High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

Current Topics in Nutraceutical Research ◽

10.37290/ctnr2641-452x.18:10-15 ◽

2018 ◽

Vol 18 (1) ◽

pp. 10-15

Author(s):

Wang Yi-Wei ◽

He Yong-Zhao ◽

An Feng-Ping ◽

Huang Qun ◽

Zeng Feng ◽

...

Keyword(s):

High Pressure ◽

Physicochemical Properties ◽

Starch Content ◽

In Vitro Digestibility ◽

High Pressure Homogenization ◽

Starch Granules ◽

Cross Polarization ◽

Chinese Yam ◽

Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

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Sustainable preparation of cellulose nanofibrils via choline chloride-citric acid deep eutectic solvent pretreatment combined with high-pressure homogenization

Carbohydrate Polymers ◽

10.1016/j.carbpol.2021.118220 ◽

2021 ◽

pp. 118220

Author(s):

Wei Liu ◽

Haishun Du ◽

Kun Liu ◽

Huayu Liu ◽

Hongxiang Xie ◽

...

Keyword(s):

High Pressure ◽

Citric Acid ◽

Choline Chloride ◽

Cellulose Nanofibrils ◽

Deep Eutectic Solvent ◽

High Pressure Homogenization

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Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation

Food Research International ◽

10.1016/j.foodres.2020.110091 ◽

2021 ◽

pp. 110091

Author(s):

Mario González-Angulo ◽

Vinicio Serment-Moreno ◽

Laura Clemente-García ◽

Carole Tonello ◽

Isabel Jaime ◽

...

Keyword(s):

Escherichia Coli ◽

High Pressure ◽

Listeria Monocytogenes ◽

Citric Acid ◽

Salmonella Enterica ◽

High Pressure Processing ◽

Escherichia Coli O157 ◽

Process Validation ◽

Model Solutions ◽

Pressure Resistance

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Synergistic effects of citric acid - sodium alginate on physicochemical properties of α-tricalcium phosphate bone cement

Ceramics International ◽

10.1016/j.ceramint.2018.10.124 ◽

2019 ◽

Vol 45 (2) ◽

pp. 2146-2152 ◽

Cited By ~ 6

Author(s):

Haishan Shi ◽

Wenqian Zhang ◽

Xu Liu ◽

Shenghui Zeng ◽

Tao Yu ◽

...

Keyword(s):

Citric Acid ◽

Physicochemical Properties ◽

Bone Cement ◽

Sodium Alginate ◽

Tricalcium Phosphate ◽

Synergistic Effects

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Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization

International Journal of Food Engineering ◽

10.1515/ijfe-2021-0186 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Chengyi Sun ◽

Yuqing Hu ◽

Xietian Yu ◽

Zhijie Zhu ◽

Shuai Hao ◽

...

Keyword(s):

High Pressure ◽

Physicochemical Properties ◽

Particle Diameter ◽

Amorphous Region ◽

Rice Starch ◽

Crystalline Region ◽

High Pressure Homogenization ◽

Relative Crystallinity ◽

Ultra High Pressure ◽

Starch Nanoparticles

Abstract Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous region of starch granules was damaged under pressures between 60 and 80 MPa, and the crystalline region was further destroyed under pressures as high as 100–160 MPa. DSC demonstrated that the gelatinization temperatures and enthalpies of nanoparticles reduced. The relative crystallinity reduced from 22.90 to 13.61% as the pressure increased. FTIR showed that the absorbance ratio at 1047/1022 cm−1 decreased, and increased at 1022/995 cm−1. RVA results indicated that the viscosity of starch samples increased between 60 and 120 MPa, and the reverse effect was observed under 140 and 160 MPa.

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