scholarly journals High-pressure homogenization and high hydrostatic pressure processing of human milk: Preservation of immunological components for human milk banks

2020 ◽  
Vol 103 (7) ◽  
pp. 5978-5991
Author(s):  
A. Irazusta ◽  
C. Rodríguez-Camejo ◽  
S. Jorcin ◽  
A. Puyol ◽  
L. Fazio ◽  
...  
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Human Milk ◽  
High Hydrostatic Pressure ◽  
High Pressure Homogenization ◽  
High Hydrostatic Pressure Processing ◽  
Milk Banks

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

2014 ◽  
Vol 77 (10) ◽  
pp. 1664-1668 ◽  
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.

scholarly journals Emerging Non-thermal Technologies for the Extraction of Grape Anthocyanins

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1863
Author(s):  
Antonio Morata ◽  
Carlos Escott ◽  
Iris Loira ◽  
Carmen López ◽  
Felipe Palomero ◽  
...  
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Antioxidant Capacity ◽  
Electric Fields ◽  
High Hydrostatic Pressure ◽  
Positive Impact ◽  
High Pressure Homogenization ◽  
Food Technology ◽  
Ultra High Pressure ◽  
Thermal Techniques

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.

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

2012 ◽  
Vol 75 (1) ◽  
pp. 169-173 ◽  
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.

ChemInform Abstract: Effect of High Hydrostatic Pressure and High Pressure Homogenization on the Enantioselectivity of Microbial Reductions.

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

Evaluation of Mycobacterium smegmatis as indicator of the efficacy of high hydrostatic pressure and ultra-high pressure homogenization treatments for pasteurization-like purposes in milk

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
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Mycobacterium Smegmatis ◽  
Fat Content ◽  
High Pressure Homogenization ◽  
Pathogenic Species ◽  
Ultra High Pressure ◽  
Whole Milk

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.

Inactivation of Bacillus cereus Spores by High Hydrostatic Pressure at Different Temperatures

2003 ◽  
Vol 66 (4) ◽  
pp. 599-603 ◽  
Author(s):  
SANGSUK OH ◽  
MYOUNG-JOO MOON
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Bacillus Cereus ◽  
High Hydrostatic Pressure ◽  
Sporulation Medium ◽  
Medium Ph ◽  
Effect Of Ph ◽  
High Hydrostatic Pressure Processing ◽  
Suspension Medium ◽  
Different Temperatures

The effect of pH on the initiation of germination and on the inactivation of Bacillus cereus (KCTC 1012) spores during high hydrostatic pressure processing (HPP) with pressures of 0.1 to 600 MPa at different temperatures was investigated. Two different high-pressure treatments were adopted to evaluate the effect of pH on the inactivation of B. cereus on sporulation medium and in suspension medium. Inactivation of B. cereus spores with HPP treatment was affected more by sporulation medium pH than by suspension medium pH. B. cereus spores obtained through sporulation at pH 6.0 showed more resistance to inactivation by HPP at 20, 40, and 60°C than did those obtained through sporulation at pHs of 7.0 and 8.0. Constituents of B. cereus spores obtained through sporulation at pH 6.0 may undergo electrochemical charge changes comparable to those for spores obtained through sporulation at pH 7.0. The initiation of B. cereus spore germination was more sensitive to pressure around 300 MPa at 20°C. Increasing processing temperatures during HPP enhanced the effect of sporulation medium pH (i.e., environmental pH) on the inactivation of B. cereus spores.

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