Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt

Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UHPH) on the techno-functional properties of BM in set and stirred yogurts. BM and skimmed milk (SM) were pretreated by conventional homogenization (15 MPa), high-pressure homogenization (HPH) (150 MPa), and UHPH (300 MPa) prior to yogurt production. Polyacrylamide gel electrophoresis (PAGE) analysis showed that UHPH promoted the formation of large covalently linked aggregates in BM. A more particulate gel microstructure was observed for set SM, while BM gels were finer and more homogeneous. These differences affected the water holding capacity (WHC), which was higher for BM, while a decrease in WHC was observed for SM yogurts with an increase in homogenization pressure. In stirred yogurts, the apparent viscosity was significantly higher for SM, and the pretreatment of BM with UHPH further reduced its viscosity. Overall, our results showed that UHPH could be used for modulating BM and SM yogurt texture properties. The use of UHPH on BM has great potential for lower-viscosity dairy applications (e.g., ready-to-drink yogurts) to deliver its health-promoting properties.

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Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

International Journal of Food Engineering ◽

10.1515/ijfe-2020-0206 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Dianbin Su ◽

Xin-Di Zhu ◽

Yong Wang ◽

Dong Li ◽

Li-Jun Wang

Keyword(s):

Particle Size ◽

High Pressure ◽

Rheological Properties ◽

Binding Capacity ◽

Loss Modulus ◽

High Pressure Homogenization ◽

Carreau Model ◽

Hydration Properties ◽

Water Binding ◽

Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

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Ultra-high-pressure homogenization can modify colloidal, interfacial, and foaming properties of whey protein isolate and micellar casein dispersions differently according to the temperature condition

Colloids and Surfaces A Physicochemical and Engineering Aspects ◽

10.1016/j.colsurfa.2021.126470 ◽

2021 ◽

pp. 126470

Author(s):

Ai Sato ◽

Kentaro Matsumiya ◽

Wataru Kaneko ◽

Masanori Okazaki ◽

Yasuki Matsumura

Keyword(s):

High Pressure ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Foaming Properties ◽

High Pressure Homogenization ◽

Ultra High Pressure ◽

Micellar Casein

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Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension

Food Microbiology ◽

10.1016/j.fm.2017.08.002 ◽

2018 ◽

Vol 69 ◽

pp. 143-150 ◽

Cited By ~ 19

Author(s):

I. Codina-Torrella ◽

B. Guamis ◽

A. Zamora ◽

J.M. Quevedo ◽

A.J. Trujillo

Keyword(s):

High Pressure ◽

Shelf Life ◽

Life Extension ◽

High Pressure Homogenization ◽

Ultra High Pressure ◽

Shelf Life Extension ◽

Preliminary Study ◽

Tiger Nuts

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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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