scholarly journals Effect of Cryoconcentration Assisted by Centrifugation-Filtration on Bioactive Compounds and Microbiological Quality of Aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) and Calafate (Berberis microphylla G. Forst) Extracts Pretreated with High-Pressure Homogenization

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 692
Author(s):  
Carla Vidal-San Martín ◽  
José Miguel Bastías-Montes ◽  
Constanza Villagra-Jorquera ◽  
Gheldred Salinas-Huenchulao ◽  
Abigail Flores-Ríos ◽  
...  
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
Microbiological Quality ◽  
Soluble Solids ◽  
Process Efficiency ◽  
High Pressure Homogenization ◽  
Efficient Technology ◽  
Aristotelia Chilensis ◽  
Pretreatment Conditions

The objective of this study was to evaluate the effect of cryoconcentration assisted by centrifugation-filtration on the bioactive compounds and the microbiological quality of aqueous maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla G. Forst) extracts pretreated with high-pressure homogenization (HPH). Aqueous extracts were prepared from fresh fruits which were treated with HPH (predefined pressure and number of passes). The best pretreatment was determined by aerobic mesophilic, fungal, and yeast counts. Treated extracts were frozen at −30 °C in special tubes and centrifuged at 4000 rpm for 10 min to obtain the cryoconcentrated product. The optimal pretreatment conditions for HPH were 200 MPa and one pass in which the extracts exhibited no microorganism counts. Cryoconcentration by freezing and subsequent centrifugation-filtration in a single cycle showed high process efficiency (>95%) in both soluble solids and bioactive compounds (total polyphenols and anthocyanins) and antioxidant capacity of the fresh fruits and extracts. The HPH treatment and subsequent cryoconcentration assisted by centrifugation-filtration is an efficient technology to obtain concentrates with good microbiological quality and a high content of bioactive compounds.

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.

Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice

2013 ◽  
Vol 160 (3) ◽  
pp. 273-281 ◽  
Author(s):  
Francesca Patrignani ◽  
Giulia Tabanelli ◽  
Lorenzo Siroli ◽  
Fausto Gardini ◽  
Rosalba Lanciotti
Keyword(s):  
High Pressure ◽  
Microbiological Quality ◽  
High Pressure Homogenization ◽  
Combined Effects ◽  
Homogenization Treatment

scholarly journals Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Encarna Aguayo ◽  
Martha Patricia Tarazona-Díaz ◽  
Ascensión Martínez-Sánchez ◽  
Antonio García-González
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Bioactive Compounds ◽  
Functional Food ◽  
New Technologies ◽  
Unsaturated Fatty Acids ◽  
Food Supplement ◽  
Food Supplements ◽  
High Pressure Homogenization

Current interest in health has led to an increase in demand for functional food supplements as well as in industry concern for maintaining the bioactive compounds of such foods via the application of new technologies. In this study, we evaluated the effect of moderate high-pressure homogenization (HPH) treatments (80 and 120 MPa) versus thermal treatment (80°C, atmospheric pressure) on the functional bioactive compounds from four different functional supplements stored under accelerated conditions (40°C  ±  2°C and 75%  ±  5% relative humidity) for 6 months. HPH proved to be a better alternative than thermal treatment for functional supplements containing heat-sensitive compounds such as vitamin C, vitamin A, and unsaturated fatty acids (10-hydroxy-2-decenoic acid). The proanthocyanidin, cynarin, chlorogenic, and iron contents, however, were not initially affected by HPH treatments. The storage time caused important reductions in the majority of the compounds studied (mainly in vitamins C, B12, and A), although the lowest decrease was found in the HPH samples. The food matrix had an important effect on the final functional composition and required the optimization of HPH treatments for each functional food supplement. HPH is a recommended alternative to thermal treatment for functional food supplements, in particular when they are rich in thermolabile bioactive compounds.

scholarly journals Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1167
Author(s):  
Marko Škegro ◽  
Predrag Putnik ◽  
Danijela Bursać Kovačević ◽  
Ana Petra Kovač ◽  
Lidija Salkić ◽  
...  
Keyword(s):  
High Pressure ◽  
Quality Assessment ◽  
Bioactive Compounds ◽  
Microbiological Quality ◽  
High Pressure Processing ◽  
The Status ◽  
Relevant Variables ◽  
Native Microflora ◽  
Thermal Pasteurization

This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal pasteurization (P) during cold storage at 4 °C for 21 days. Chemometric tools were used to select relevant variables that represent the most useful information for the fast and accurate quality assessment of smoothies. HP was performed at 350 and 450 MPa for 5 and 15 min at room temperature, respectively, while P was performed at 85 °C for 7 min. Smoothies were prepared by blending juices of apple (50%, v/v), carrot (20%, v/v), chokeberry (5%, v/v), Indian banana puree (10%, w/v), and almond drink (15%, v/v). The results obtained indicated that lower pressures with a shorter duration of HP showed higher levels of bioactive compounds in the smoothies, compared to the control samples. Compared to P, the HP samples exhibited a greater stability of bioactive compounds during shelf life. HP was found to be highly effective in reducing the native microflora of the smoothies, without subsequent microbial activation during storage. This study demonstrated the usefulness of the chemometric approach in interpreting complex datasets for the effective quality assessment of smoothies treated with different preservation technologies.

Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 5-11 ◽  
Author(s):  
A. Puig ◽  
P. Olmos ◽  
J.M. Quevedo ◽  
B. Guamis ◽  
S. Mínguez
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Alcoholic Fermentation ◽  
Microbiological Quality ◽  
High Pressure Homogenization ◽  
Food Properties ◽  
Sensory Effects ◽  
Total Bacteria ◽  
Fermentative Process

The winemaking sector needs to ensure the microbiological quality of its products to guarantee acceptance and wide commercialization. There are treatments such as high pressure homogenization (HPH) that, apparently, do not affect the final nutritional and sensory food properties. This study is presented to evaluate possibilities of utilizing HPH treatments to reduce the indigenous flora accompanying wine musts, as well as their effects on the fermentative process, oenological parameters, color, aroma, and taste properties. Two different must varieties were used: a white must (Parellada variety) and a red one (Trepat variety). Results showed that the use of HPH at 200 MPa is capable of reducing the microbial load of musts. Residual populations of total bacteria were detected, but neither fungi, nor yeasts, nor lactic acid bacteria were detected after the treatment in either musts. Furthermore, as a result of the decrease of the wild microbiota of the musts, the implantation of the selected yeast for alcoholic fermentation was improved. Sensory assessments of the must and wines showed that there were no significant changes caused by the treatment.

Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment

2011 ◽  
Vol 76 (2) ◽  
pp. M106-M110 ◽  
Author(s):  
Alline Artigiani Lima Tribst ◽  
Mark Alexandrow Franchi ◽  
Pilar Rodriguez de Massaguer ◽  
Marcelo Cristianini
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
High Pressure Homogenization

Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice

2016 ◽  
Vol 99 ◽  
pp. 20-28 ◽  
Author(s):  
Kamal Guerrouj ◽  
Marta Sánchez-Rubio ◽  
Amaury Taboada-Rodríguez ◽  
Rita María Cava-Roda ◽  
Fulgencio Marín-Iniesta
Keyword(s):  
Bioactive Compounds ◽  
Orange Juice ◽  
Microbiological Quality

Effect of microwaves and ultrasound on bioactive compounds and microbiological quality of blackberry juice

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 47-53 ◽  
Author(s):  
Brenda Pérez-Grijalva ◽  
Mónica Herrera-Sotero ◽  
Rosalva Mora-Escobedo ◽  
Julio C. Zebadúa-García ◽  
Eryck Silva-Hernández ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Microbiological Quality

scholarly journals Microbiological quality study of Apis mellifera honey produced in the Cerrado - MT

2010 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Dayane Aparecida dos Santos ◽  
Angela Kwiatkowski ◽  
Marcos Vieira da Silva ◽  
Dalany Menezes ◽  
Lucimar Peres de Moura Pontara
Keyword(s):  
Ph Value ◽  
Microbiological Quality ◽  
Soluble Solids ◽  
Most Probable Number ◽  
Microbiological Analysis ◽  
Mato Grosso ◽  
Probable Number ◽  
Physical And Chemical ◽  
The Town

<p>Monitoring the microbiology of honey is necessary to ensure its final quality. The microbial contamination is a danger to public health, a major concern for the surveillance agency. The objective of this study was to evaluate the microbiological quality of honey produced in the cerrado region, Mato Grosso State. The apiary was installed in the town of Conquista D'Oeste city, a total of 30 boxes of honey covered with asbestos tile and exposed to the sun. The honey was collected in November of 2008. The physical and chemical analysis were carried out: moisture, total soluble solids (TSS) and pH. Microbiological analysis were: mesophilic bacteria facultative aerobic, yeast and mold, Staphylococcus, the most probable number (MPN) of coliforms at 35&ordm;C and 45&ordm;C, and the presence of Salmonella sp. The methods used followed the directions of the Normative Instruction no. 62, August 23, 2003 of Minist&eacute;rio da Agricultura, Pecu&aacute;ria e Abastecimento - MAPA. The pH value resulted in 3.80, SST at 81.5 and humidity at 17 %. Microbiological analysis showed no presence of Salmonella, Staphylococcus and yeast. The count of facultative aerobic bacteria was 5.0 x 101, the two groups of coliforms in NMP was &lt;3.0, and 3.0 x 101 mold. The samples of honey studied showed appropriate microbiological quality.</p><p>&nbsp;</p><p><span>DOI:&nbsp;</span><a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102"><span>http://dx.doi.org/10.14685/rebrapa.v1i1.5</span></a><span>&nbsp;</span></p><p>&nbsp;</p>

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