scholarly journals Structural and Physicochemical Characteristics of Rice Bran Dietary Fiber by Cellulase and High-Pressure Homogenization

2019 ◽  
Vol 9 (7) ◽  
pp. 1270 ◽  
Author(s):  
Fengying Xie ◽  
Tian Zhao ◽  
Hongchen Wan ◽  
Miao Li ◽  
Lina Sun ◽  
...  
Keyword(s):  
High Pressure ◽  
Dietary Fiber ◽  
Rice Bran ◽  
Physicochemical Characteristics ◽  
Decomposition Temperature ◽  
Hydroxyl Groups ◽  
Crystalline Region ◽  
High Pressure Homogenization ◽  
Homogenization Treatment ◽  
Cellulase Hydrolysis

The present paper aims to study the effect of cellulase hydrolysis and high-pressure homogenization on the structural and physicochemical properties of rice bran dietary fiber (RB-DF). Scanning electron microscopy showed that cellulase treatment led to the formation of a porous structure on RB-DF surface. High-pressure homogenization affected the laminated microstructure of RB-DF, leading to the formation of an irregular and loose surface structure. X-ray diffraction demonstrated that joint processing destroyed the amorphous hemicellulose and cellulose regions, and changed the crystallinity of RB-DF, albeit with a minor impact on the crystalline region of cellulose. Fourier transform infrared spectroscopy indicated that combined processing promoted dissociation of some glycosidic bonds in fiber structure, exposing the hydroxyl groups in cellulose, thus improving their ability to bind water molecules. Thermogravimetric analysis showed a significant decrease in the thermal decomposition temperature of RB-DF (p <0.05) as well as a decrease in thermal stability after combined processing. Cellulase hydrolysis and high-pressure homogenization treatment did not improve their oil holding capacity, but significantly increased water holding capacity, swelling capability, and cation exchange capacity of RB-DF. Thus, enzymatic hydrolysis and high-pressure homogenization treatment can change the structure of RB-DF, exposing a large number of hydrophilic groups and enhancing hydration, obtaining uniform RB-DF particle.

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

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

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.

Influence of Ultra-high-Pressure Homogenization Treatment on the Phytosterols, Tocopherols, and Polyamines of Almond Beverage

2014 ◽  
Vol 62 (39) ◽  
pp. 9539-9543 ◽  
Author(s):  
Natalia Toro-Funes ◽  
Joan Bosch-Fusté ◽  
M. Teresa Veciana-Nogués ◽  
M. Carmen Vidal-Carou
Keyword(s):  
High Pressure ◽  
High Pressure Homogenization ◽  
Homogenization Treatment ◽  
Ultra High Pressure

scholarly journals Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli

2013 ◽  
Vol 58 (2) ◽  
pp. 109-117 ◽  
Author(s):  
G. Tabanelli ◽  
F. Patrignani ◽  
F. Gardini ◽  
G. Vinderola ◽  
J. Reinheimer ◽  
...  
Keyword(s):  
High Pressure ◽  
Fatty Acid ◽  
High Pressure Homogenization ◽  
Membrane Composition ◽  
Homogenization Treatment ◽  
Probiotic Lactobacilli

Effects of Ultra-High-Pressure Homogenization Treatment on the Lipolysis and Lipid Oxidation of Milk during Refrigerated Storage

2008 ◽  
Vol 56 (16) ◽  
pp. 7125-7130 ◽  
Author(s):  
Julieta Pereda ◽  
Victoria Ferragut ◽  
Joan Miquel Quevedo ◽  
Buenaventura Guamis ◽  
Antonio J. Trujillo
Keyword(s):  
High Pressure ◽  
Lipid Oxidation ◽  
High Pressure Homogenization ◽  
Refrigerated Storage ◽  
Homogenization Treatment ◽  
Ultra High Pressure

Effect of high-pressure homogenization on different matrices of food supplements

2016 ◽  
Vol 22 (8) ◽  
pp. 708-719 ◽  
Author(s):  
Ascensión Martínez-Sánchez ◽  
Martha Patricia Tarazona-Díaz ◽  
Antonio García-González ◽  
Perla A Gómez ◽  
Encarna Aguayo
Keyword(s):  
High Pressure ◽  
Functional Food ◽  
Physicochemical Characteristics ◽  
Food Supplement ◽  
Food Supplements ◽  
High Pressure Homogenization ◽  
Novel Technologies ◽  
Accelerated Storage ◽  
Heat Treated ◽  
Sensory Qualities

There is a growing demand for food supplements containing high amounts of vitamins, phenolic compounds and mineral content that provide health benefits. Those functional compounds have different solubility properties, and the maintenance of their compounds and the guarantee of their homogenic properties need the application of novel technologies. The quality of different drinkable functional foods after thermal processing (0.1 MPa) or high-pressure homogenization under two different conditions (80 MPa, 33 ℃ and 120 MPa, 43 ℃) was studied. Physicochemical characteristics and sensory qualities were evaluated throughout the six months of accelerated storage at 40 ℃ and 75% relative humidity (RH). Aroma and color were better maintained in high-pressure homogenization-treated samples than the thermally treated ones, which contributed significantly to extending their shelf life. The small particle size obtained after high-pressure homogenization treatments caused differences in turbidity and viscosity with respect to heat-treated samples. The use of high-pressure homogenization, more specifically, 120 MPa, provided active ingredient homogeneity to ensure uniform content in functional food supplements. Although the effect of high-pressure homogenization can be affected by the food matrix, high-pressure homogenization can be implemented as an alternative to conventional heat treatments in a commercial setting within the functional food supplement or pharmaceutical industry.

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