Viability of sous vide, microwave and high pressure processing techniques on quality changes during shelf life of fresh cowpea puree

An innovative cowpea puree containing 78.8% of fresh cowpea seeds was developed. Microwave treatment (8 kW/35 s), high hydrostatic pressure (550 MPa/10 min/23 ℃) or sous vide treatment (80 ℃, 3 min) were assayed as processing techniques. Blended fresh cowpea samples were used as control. Quality changes during 21 days at 5 ℃ were studied. Sous vide samples showed a relevant loss during storage of viscoelastic parameters, like elastic modulus (G′) and viscous modulus (G″), which was also perceived in the sensory evaluation. On the contrary, high hydrostatic pressure and microwave treatments were able to preserve consistency, texture and taste. However, physicochemical properties, mainly colour, were greatly influenced by thermal treatments, although high hydrostatic pressure treatment preserved greenness. Total phenolic content and total antioxidant capacity were more affected by high hydrostatic pressure than by microwave treatments. In conclusion, microwave and high hydrostatic pressure processing treatments seem to be quite interesting techniques to develop legume-based products.

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Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

Foods ◽

10.3390/foods9040405 ◽

2020 ◽

Vol 9 (4) ◽

pp. 405

Author(s):

Elena Diez-Sánchez ◽

Antonio Martínez ◽

Dolores Rodrigo ◽

Amparo Quiles ◽

Isabel Hernando

Keyword(s):

Hydrostatic Pressure ◽

Antioxidant Capacity ◽

High Hydrostatic Pressure ◽

Nutritional Value ◽

Phenolic Content ◽

Processing Parameters ◽

High Pressure Processing ◽

Total Phenolic ◽

High Hydrostatic Pressure Processing ◽

Treatment Conditions

High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200–500 MPa; 1–10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5–10%). The measurement of fluorescence intensity of the samples was used as an indicator of total phenolic content and antioxidant capacity. The results showed that the intensity of the treatments had different effects on the milkshakes. The RSM described that the greatest retention of phenolic compounds and antioxidant capacity with minimum microbiological survival were found at 500 MPa for 10 min and 10% (w/v) chokeberry pomace. Therefore, this study offers the opportunity to develop microbiologically safe novel dairy products of high nutritional quality.

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Effect of High Hydrostatic Pressure on Salmonella Inoculated into Creamy Peanut Butter with Modified Composition

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-062 ◽

2014 ◽

Vol 77 (10) ◽

pp. 1664-1668 ◽

Cited By ~ 5

Author(s):

TANYA D'SOUZA ◽

MUKUND KARWE ◽

DONALD W. SCHAFFNER

Keyword(s):

High Pressure ◽

Hydrostatic Pressure ◽

Water Activity ◽

High Hydrostatic Pressure ◽

Peanut Butter ◽

High Pressure Processing ◽

Peanut Oil ◽

Peanut Flour ◽

Log Reduction ◽

High Hydrostatic Pressure Processing

Peanut butter has been associated with several large foodborne salmonellosis outbreaks. This research investigates the potential of high hydrostatic pressure processing (HPP) for inactivation of Salmonella in peanut butter of modified composition, both by modifying its water activity as well by the addition of various amounts of nisin. A cocktail of six Salmonella strains associated with peanut butter and nut-related outbreaks was used for all experiments. Different volumes of sterile distilled water were added to peanut butter to increase water activity, and different volumes of peanut oil were added to decrease water activity. Inactivation in 12% fat, light roast, partially defatted peanut flour, and peanut oil was also quantified. Nisaplin was incorporated into peanut butter at four concentrations corresponding to 2.5, 5.0, 12.5, and 25.0 ppm of pure nisin. All samples were subjected to 600 MPa for 18 min. A steady and statistically significant increase in log reduction was seen as added moisture was increased from 50 to 90%. The color of all peanut butter samples containing added moisture contents darkened after high pressure processing. The addition of peanut oil to further lower the water activity of peanut butter further reduced the effectiveness of HPP. Just over a 1-log reduction was obtained in peanut flour, while inactivation to below detection limits (2 log CFU/g) was observed in peanut oil. Nisin alone without HPP had no effect. Recovery of Salmonella after a combined nisin and HPP treatment did show increased log reduction with longer storage times. The maximum log reduction of Salmonella achieved was 1.7 log CFU/g, which was comparable to that achieved by noncycling pressure treatment alone. High pressure processing alone or with other formulation modification, including added nisin, is not a suitable technology to manage the microbiological safety of Salmonella-contaminated peanut butter.

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Evaluation of quality changes of beetroot juice after high hydrostatic pressure processing

High Pressure Research ◽

10.1080/08957959.2017.1302443 ◽

2017 ◽

Vol 37 (2) ◽

pp. 214-222 ◽

Cited By ~ 9

Author(s):

Barbara Sokołowska ◽

Łukasz Woźniak ◽

Sylwia Skąpska ◽

Izabela Porębska ◽

Justyna Nasiłowska ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Quality Changes ◽

Beetroot Juice ◽

High Hydrostatic Pressure Processing

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Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models

Foods ◽

10.3390/foods10010167 ◽

2021 ◽

Vol 10 (1) ◽

pp. 167

Author(s):

Yi-Yuan Ke ◽

Yuan-Tay Shyu ◽

Sz-Jie Wu

Keyword(s):

High Pressure ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

High Pressures ◽

High Pressure Processing ◽

Total Phenolic ◽

Anti Inflammatory ◽

Functional Components ◽

Antioxidant Effects ◽

Myrosinase Activity

Isothiocyanates (ITCs) are important functional components of cruciferous vegetables. The principal isothiocyanate molecule in broccoli is sulforaphane (SFN), followed by erucin (ERN). They are sensitive to changes in temperature, especially high temperature environments where they are prone to degradation. The present study investigates the effects of high hydrostatic pressure on isothiocyanate content, myrosinase activity, and other functional components of broccoli, and evaluates its anti-inflammatory and antioxidant effects. Broccoli samples were treated with different pressures and for varying treatment times; 15 min at 400 MPa generated the highest amounts of isothiocyanates. The content of flavonoids and vitamin C were not affected by the high-pressure processing strategy, whereas total phenolic content (TPC) exhibited an increasing tendency with increasing pressure, indicating that high-pressure processing effectively prevents the loss of the heat-sensitive components and enhances the nutritional content. The activity of myrosinase (MYR) increased after high-pressure processing, indicating that the increase in isothiocyanate content is related to the stimulation of myrosinase activity by high-pressure processing. In other key enzymes, the ascorbate peroxidase (APX) activity was unaffected by high pressure, whereas peroxidase (POD) and polyphenol oxidase (PPO) activity exhibited a 1.54-fold increase after high-pressure processing, indicating that high pressures can effectively destroy oxidases and maintain food quality. With regards to efficacy evaluation, NO production was inhibited and the expression levels of inducible nitric oxide synthase (iNOS) and Cyclooxygenase-2 (COX-2) were decreased in broccoli treated with high pressures, whereas the cell viability remained unaffected. The efficacy was more significant when the concentration of SFN was 60 mg·mL−1. In addition, at 10 mg·mL−1 SFN, the reduced/oxidized glutathione (GSH/GSSG) ratio in inflammatory macrophages increased from 5.99 to 9.41. In conclusion, high-pressure processing can increase the isothiocyanate content in broccoli, and has anti-inflammatory and anti-oxidant effects in cell-based evaluation strategies, providing a potential treatment strategy for raw materials or additives used in healthy foods.

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Effect of High Hydrostatic Pressure and Pressure Cycling on a Pathogenic Salmonella enterica Serovar Cocktail Inoculated into Creamy Peanut Butter

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-275 ◽

2012 ◽

Vol 75 (1) ◽

pp. 169-173 ◽

Cited By ~ 10

Author(s):

TANYA D'SOUZA ◽

MUKUND KARWE ◽

DONALD W. SCHAFFNER

Keyword(s):

High Pressure ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Salmonella Enterica ◽

Salmonella Enteritidis ◽

Peanut Butter ◽

High Pressure Processing ◽

High Moisture ◽

Pressure Cycling ◽

High Hydrostatic Pressure Processing

The ability of Salmonella enterica serovars to survive in high fat content, low water activity foods like peanut butter has been demonstrated by large foodborne illness outbreaks in recent years. This study investigates the potential of high hydrostatic pressure processing, including pressure cycling, to inactivate Salmonella inoculated into creamy peanut butter. A cocktail of pathogenic strains of Salmonella Enteritidis PT30, Salmonella Tennessee, Salmonella Oranienburg, Salmonella Anatum, Salmonella Enteritidis PT 9c, and Salmonella Montevideo obtained from peanut butter– and nut-related outbreaks was inoculated (106 to 107 CFU/g) into creamy peanut butter and high pressure processed under five different sets of conditions, which varied from 400 to 600 MPa and from 4 to 18 min. The log CFU reductions achieved varied from 1.6 to 1.9. Control experiments in which Salmonella was inoculated (109 CFU/g) into 0.1% peptone buffer and high pressure processed at 600 MPa for 18 min showed inactivation to below the detection limit of 100 CFU/g, confirming that high pressure processing is effective at destroying Salmonella in high-moisture environments. Pressure cycling under three sets of conditions consisting of pressures from 400 to 600 MPa, 3 to 10 pressure cycles, and hold times of 6 min for each cycle showed reductions similar to those seen in noncycling experiments. The results of our experiments suggest that the peanut butter food matrix facilitates the survival of Salmonella when exposed to high hydrostatic pressure processing.

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Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice

Food Science and Technology International ◽

10.1177/1082013216659610 ◽

2016 ◽

Vol 23 (2) ◽

pp. 119-127 ◽

Cited By ~ 14

Author(s):

Fan Wang ◽

Bao-Lei Du ◽

Zheng-Wei Cui ◽

Li-Ping Xu ◽

Chun-Yang Li

Keyword(s):

Antioxidant Activity ◽

Hydrostatic Pressure ◽

Bioactive Compounds ◽

Thermal Processing ◽

High Hydrostatic Pressure ◽

Microbiological Quality ◽

Total Phenolic ◽

Volatile Profile ◽

High Hydrostatic Pressure Processing ◽

Mulberry Juice

The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p < 0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.

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High Pressure Processing of Meat and Meat Products: Application Aspects and Prospects of Use

E3S Web of Conferences ◽

10.1051/e3sconf/202022203011 ◽

2020 ◽

Vol 222 ◽

pp. 03011

Author(s):

Alexey Volkov ◽

Lyudmila Donskova ◽

Victoria Kotkova

Keyword(s):

High Pressure ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Meat Products ◽

High Pressure Processing ◽

Research Database ◽

Technical Parameters ◽

High Hydrostatic Pressure Processing ◽

Minced Meat ◽

The Impact

The authors consider the technology of processing meat and meat products using high hydrostatic pressure (HHP). Based on the results of research carried out in different countries in different years and the results of our own research, the effectiveness of the use of high pressure and its role in the control and stabilization of the microflora of finished meat products and increasing their shelf life is shown. Research data indicating the possibility of using high pressure in the processing of minced meat and beef trimmings are presented. Differences in the technical parameters of the HHP technology have been established, the results show the possibility of applying a pressure value of 250 MPa, in contrast to 300-600 MPa used in research by foreign scientists. The results obtained on the protein component of cooked sausage products exposed to high pressure are of applied research interest and expand the research database. The authors consider the continuation of research in determining the optimal parameters of this technology, identifying the impact on the consumer properties of meat products, and developing organizational and methodological measures to increase the commercialization of high hydrostatic pressure processing to be promising areas.

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