scholarly journals Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

2014 ◽  
Vol 05 (01) ◽  
pp. 27-34 ◽  
Author(s):  
Mattia Di Nunzio ◽  
Lucia Vannini ◽  
Nadia Tossani ◽  
Francesca Patrignani ◽  
Rosalba Lanciotti ◽  
...  
Keyword(s):  
High Pressure ◽  
Nutritional Quality ◽  
High Pressure Homogenization

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.

Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk

LWT ◽  
2012 ◽  
Vol 46 (1) ◽  
pp. 42-48 ◽  
Author(s):  
Fábio H. Poliseli-Scopel ◽  
Manuela Hernández-Herrero ◽  
Buenaventura Guamis ◽  
Victoria Ferragut
Keyword(s):  
High Pressure ◽  
Thermal Treatments ◽  
High Pressure Homogenization ◽  
Chemical Quality ◽  
Ultra High Pressure ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

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

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 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 Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2

2020 ◽  
Vol 7 ◽  
Author(s):  
Antonio Morata ◽  
Buenaventura Guamis
Keyword(s):  
High Pressure ◽  
Nutritional Quality ◽  
Antimicrobial Effect ◽  
Oxidative Enzymes ◽  
Covalent Bonds ◽  
Ultra High Pressure ◽  
Short Processing Time ◽  
Highly Effective ◽  
Low Levels

Ultra-high pressure homogenization (UHPH) is a high pressure technique in which a fluid is pressurized by pumping at higher than 200 MPa and instantaneously depressurized at atmospheric pressure across a special valve. The full process takes <0.2 s and the in-valve time is <0.02 s. In the valve, extremely intense impacts and shear forces produce the nanofragmentation of biological tissue at a range of 100–300 nm. The antimicrobial effect is highly effective, reaching easily inactivation levels higher than 6-log cycles even at low in-valve temperatures. At in-valve temperatures of 140–150°C (0.02 s) the destruction of thermoresistant spores is possible. Even when the temperature in-valve can be elevated (70–150°C), it can be considered a gentle technology because of the tremendously short processing time. It is easy to get outlet temperatures after valve of 20–25°C by the expansion and assisted by heat exchangers. Thermal markers as hydroxymethylfurfural (HMF) are not formed, nor are deleterious effects observed in sensitive compounds as terpenes or anthocyanins, probably because of the low effect in covalent bonds of small molecules of the high-pressure techniques compared with thermal technologies. Additionally, intense inactivation of oxidative enzymes is observed, therefore protecting the sensory and nutritional quality of fruit juices and avoiding or reducing the use of antioxidants as sulphites. UHPH can be consider a powerful and highly effective continuous and sterilizing technology without thermal repercussions, able to keep fresh juices with most of their initial sensory and nutritional quality and allowing high-quality and natural fermented derivatives as wine.

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.

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