51
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Terefe NS, Tepper P, Ullman A, Knoerzer K, Juliano P. High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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52
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Denoya G, Polenta G, Apóstolo N, Budde C, Sancho A, Vaudagna S. Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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53
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Aganovic K, Grauwet T, Siemer C, Toepfl S, Heinz V, Hendrickx M, Van Loey A. Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2586-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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54
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Barba FJ, Terefe NS, Buckow R, Knorr D, Orlien V. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.015] [Citation(s) in RCA: 213] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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55
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Modeling of Listeria monocytogenes inactivation by combined high-pressure and mild-temperature treatments in model soup. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2539-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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56
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Stratakos AC, Linton M, Patterson MF, Koidis A. Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.05.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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57
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Rodriguez-Gonzalez O, Buckow R, Koutchma T, Balasubramaniam VM. Energy Requirements for Alternative Food Processing Technologies-Principles, Assumptions, and Evaluation of Efficiency. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12142] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Roman Buckow
- Commonwealth Scientific and Industrial Research Organisation; 671 Sneydes Road Werribee VIC 3030 Australia
| | - Tatiana Koutchma
- Agriculture and Agri-Food Canada; 93 Stone Road West Guelph ON N1G 5C9 Canada
| | - V. M. Balasubramaniam
- Dept. of Food Science and Technology & Dept. of Food, Agricultural, and Biological Engineering; The Ohio State Univ., 333 Parker Food Science and Technology; 2015 Fyffe Court Columbus OH 43210 U.S.A
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58
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Lenz CA, Vogel RF. Differential effects of sporulation temperature on the high pressure resistance of Clostridium botulinum type E spores and the interconnection with sporulation medium cation contents. Food Microbiol 2015; 46:434-442. [DOI: 10.1016/j.fm.2014.09.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2014] [Revised: 08/09/2014] [Accepted: 09/10/2014] [Indexed: 10/24/2022]
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59
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Baptista I, Queirós RP, Cunha Â, Rocha SM, Saraiva JA, Almeida A. Evaluation of resistance development and viability recovery by toxigenic and non-toxigenic Staphylococcus aureus strains after repeated cycles of high hydrostatic pressure. Food Microbiol 2015; 46:515-520. [DOI: 10.1016/j.fm.2014.09.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Revised: 07/31/2014] [Accepted: 09/28/2014] [Indexed: 10/24/2022]
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60
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Evaluation of High Pressure Processing Kinetic Models for Microbial Inactivation Using Standard Statistical Tools and Information Theory Criteria, and the Development of Generic Time-Pressure Functions for Process Design. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1488-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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61
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Devi AF, Buckow R, Singh T, Hemar Y, Kasapis S. Colour change and proteolysis of skim milk during high pressure thermal–processing. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.017] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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62
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Georget E, Sevenich R, Reineke K, Mathys A, Heinz V, Callanan M, Rauh C, Knorr D. Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.10.015] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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63
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Kijewska M, Radziszewska K, Kielmas M, Stefanowicz P, Szewczuk Z. Nonenzymatic modification of Ubiquitin under high-pressure and -temperature treatment: mass spectrometric studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:614-619. [PMID: 25521393 DOI: 10.1021/jf505628e] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The effect of high-pressure and/or high-temperature on the glycation of a model protein (ubiquitin) was investigated by mass spectrometry. This paper reports the impact of high pressure (up to 1200 MPa) on the modification of a ubiquitin using ESI-MS measurements. The application of glucose labeled with stable isotope allows a quantitative assessment of modification under the conditions of high-pressure (HPG) and high-temperature (HTG) glycation. A higher degree of modification was observed for the sample heated at 80 °C for 25 min under atmospheric pressure than for sample treated under high pressure. In samples treated at pressure below 400 MPa an insignificant increase of glycation level was observed, whereas high pressure (>600 MPa) has only a minor effect on the number of hexose moieties (Fru) attached to the lysine residue side chain.
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Affiliation(s)
- Monika Kijewska
- Faculty of Chemistry, University of Wrocław , Wrocław, Poland
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64
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Abstract
Since the first application of high hydrostatic pressure (HHP) for food preservation more than 100 years ago, a wealth of knowledge has been gained on molecular mechanisms underlying the HHP-mediated destruction of microorganisms. However, one observation made back then is still valid, i.e. that HHP alone is not sufficient for the complete inactivation of bacterial endospores. To achieve "commercial sterility" of low-acid foods, i.e. inactivation of spores capable of growing in a specific product under typical storage conditions, a combination of HHP with other hurdles is required (most effectively with heat (HPT)). Although HPT processes are not yet industrially applied, continuous technical progress and increasing consumer demand for minimally processed, additive-free food with long shelf life, makes HPT sterilization a promising alternative to thermal processing.In recent years, considerable progress has been made in understanding the response of spores of the model organism B. subtilis to HPT treatments and detailed insights into some basic mechanisms in Clostridium species shed new light on differences in the HPT-mediated inactivation of Bacillus and Clostridium spores. In this chapter, current knowledge on sporulation and germination processes, which presents the basis for understanding development and loss of the extreme resistance properties of spores, is summarized highlighting commonalities and differences between Bacillus and Clostridium species. In this context, the effect of HPT treatments on spores, inactivation mechanism and kinetics, the role of population heterogeneity, and influence factors on the results of inactivation studies are discussed.
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Affiliation(s)
- Christian A Lenz
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, 85354, Freising, Germany
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65
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Aganovic K, Grauwet T, Kebede BT, Toepfl S, Heinz V, Hendrickx M, Van Loey A. Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.10.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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66
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Abstract
High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance.
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67
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Chakraborty S, Rao PS, Mishra HN. Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1380-0] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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68
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Devi AF, Buckow R, Hemar Y, Kasapis S. Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processing. Food Chem 2014; 156:243-9. [DOI: 10.1016/j.foodchem.2014.01.097] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 01/16/2014] [Accepted: 01/29/2014] [Indexed: 11/30/2022]
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69
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70
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Chakraborty S, Kaushik N, Rao PS, Mishra HN. High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices. Compr Rev Food Sci Food Saf 2014; 13:578-596. [PMID: 33412700 DOI: 10.1111/1541-4337.12071] [Citation(s) in RCA: 118] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2014] [Accepted: 03/10/2014] [Indexed: 11/29/2022]
Abstract
In the last 2 decades high-pressure processing (HPP) has established itself as one of the most suitable nonthermal technologies applied to fruit products for the extension of shelf-life. Several oxidative and pectic enzymes are responsible for deterioration in color, flavor, and texture in fruit purees and juices (FP&J). The effect of HPP on the activities of polyphenoloxidase, peroxidase, β-glucosidase, pectinmethylesterase, polygalacturonase, lipoxygenase, amylase, and hydroperoxide lyase specific to FP&J have been studied by several researchers. In most of the cases, partial inactivation of the target enzymes was possible under the experimental domain, although their pressure sensitivity largely depended on the origin and their microenvironmental condition. The variable sensitivity of different enzymes also reflects on their kinetics. Several empirical models have been established to describe the kinetics of an enzyme specific to a FP&J. The scientific literature in the last decade illustrating the effects of HPP on enzymes in FP&J, enzymatic action on those products, mechanism of enzyme inactivation during high pressure, their inactivation kinetics, and several intrinsic and extrinsic factors influencing the efficacy of HPP is critically reviewed in this article. In addition, process optimization of HPP targeting specific enzymes is of great interest from an industrial approach. This review will give a fair idea about the target enzymes specific to FP&J and the optimum conditions needed to achieve sufficient inactivation during HPP treatment.
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Affiliation(s)
- Snehasis Chakraborty
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India
| | - Neelima Kaushik
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India
| | - P Srinivasa Rao
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India
| | - H N Mishra
- Agricultural and Food Engineering Dept, Indian Inst. of Technology, Kharagpur, 721302, India
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71
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Lenz CA, Vogel RF. Effect of sporulation medium and its divalent cation content on the heat and high pressure resistance of Clostridium botulinum type E spores. Food Microbiol 2014; 44:156-67. [PMID: 25084658 DOI: 10.1016/j.fm.2014.05.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2013] [Revised: 05/22/2014] [Accepted: 05/23/2014] [Indexed: 11/27/2022]
Abstract
Clostridium (C.) botulinum type E belongs to the non-proteolytic physiological C. botulinum group II and produces the highly potent Botulinum neurotoxin E (BoNT/E) even at refrigerated temperatures. As C. botulinum type E spores are highly prevalent in aquatic environments, seafood and fishery products are commonly associated with this organism. Hydrostatic high pressure (HHP) treatments, or treatments combining HHP with elevated temperatures (HHPT), can be used to improve traditional preservation methods and increase food safety, quality and durability. In this study, we assessed the effect of different sporulation media and cation concentration on the heat resistance, HHP resistance, and HHPT resistance of spores from three C. botulinum type E strains. SFE (sediment fish extract) sporulation media yielded the most resistant spores, whereas, in M140 media, the least resistant spores were produced. Furthermore our results indicate that the divalent cation content (Ca(2+), Mg(2+) and Mn(2+)) plays a role in the differential development of C. botulinum type E spore resistance to heat, HHP and HHPT in different media. Calcium cations confer heat and HPPT resistance to spores, while high amounts of magnesium cations appear to have a negative effect. Manganese cations in low concentrations are important for the development resistance to HPP and HPPT treatments, but not heat alone. This study provides valuable information on the nature of non-proteolytic C. botulinum type E spores grown in different media. The data provided here can be useful to the food industry and to researchers when considering spore properties in food safety risk assessment and the experimental design of future inactivation studies.
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Affiliation(s)
- Christian A Lenz
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, D-85354 Freising, Germany
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, D-85354 Freising, Germany.
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72
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Huang HW, Lung HM, Yang BB, Wang CY. Responses of microorganisms to high hydrostatic pressure processing. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.007] [Citation(s) in RCA: 140] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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73
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Sikes AL, Tume RK. Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure. Meat Sci 2014; 97:244-8. [DOI: 10.1016/j.meatsci.2013.12.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2013] [Revised: 12/09/2013] [Accepted: 12/12/2013] [Indexed: 10/25/2022]
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74
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Grossi A, Bolumar T, Søltoft-Jensen J, Orlien V. High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.09.011] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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75
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Ortega-Rivas E, Salmerón-Ochoa I. Nonthermal Food Processing Alternatives and Their Effects on Taste and Flavor Compounds of Beverages. Crit Rev Food Sci Nutr 2013; 54:190-207. [DOI: 10.1080/10408398.2011.579362] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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76
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Terefe NS, Buckow R, Versteeg C. Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing. Crit Rev Food Sci Nutr 2013; 54:24-63. [DOI: 10.1080/10408398.2011.566946] [Citation(s) in RCA: 149] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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77
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Castañón-Rodríguez JF, Torrestiana-Sánchez B, Montero-Lagunes M, Portilla-Arias J, Ramírez de León JA, Aguilar-Uscanga MG. Using high pressure processing (HPP) to pretreat sugarcane bagasse. Carbohydr Polym 2013; 98:1018-24. [PMID: 23987442 DOI: 10.1016/j.carbpol.2013.06.068] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2013] [Revised: 06/04/2013] [Accepted: 06/28/2013] [Indexed: 10/26/2022]
Abstract
High pressure processing (HPP) technology was used to modify the structural composition of sugarcane bagasse. The effect of pressure (0, 150 and 250 MPa), time (5 and 10 min) and temperature (25 and 50 °C) as well as the addition of phosphoric acid, sulfuric acid and NaOH during the HPP treatment were assessed in terms of compositional analysis of the lignocellulosic fraction, structural changes and crystallinity of the bagasse. The effect of HPP pretreatment on the bagasse structure was also evaluated on the efficiency of the enzymatic hydrolysis of bagasse. Results showed that 68.62 and 45.84% of the hemicellulose fraction was degraded by pretreating at 250 MPa with sulfuric and phosphoric acids, respectively. The removal of lignin (54.10%) was higher with the HPP-NaOH treatment. The compacted lignocellulosic structure of the raw bagasse was modified by the HPP treatments and showed few cracks, tiny holes and some fragments flaked off from the surface. Structural changes were higher at 250 MPa and 50 °C. The X ray diffraction (XRD) patterns of the raw bagasse showed a major diffraction peak of the cellulose crystallographic 2θ planes ranging between 22 and 23°. The distribution of the crystalline structure of cellulose was affected by increasing the pressure level. The HPP treatment combined with NaOH 2% led to the higher glucose yield (25 g/L) compared to the combination of HPP with water and acids (>5 g/L). Results from this work suggest that HPP technology may be used to pretreat sugarcane bagasse.
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Affiliation(s)
- J F Castañón-Rodríguez
- Instituto Tecnológico de Veracruz, Departamento de Ingenieria Bioquimica - Unidad de Investigación y Desarrollo en Alimentos (UNIDA), Veracruz, Mexico
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78
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Augustin M, Udabage P, Juliano P, Clarke P. Towards a more sustainable dairy industry: Integration across the farm–factory interface and the dairy factory of the future. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.03.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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79
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80
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Buckow R, Sikes A, Tume R. Effect of High Pressure on Physicochemical Properties of Meat. Crit Rev Food Sci Nutr 2013; 53:770-86. [DOI: 10.1080/10408398.2011.560296] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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81
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82
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Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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83
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Bajovic B, Bolumar T, Heinz V. Quality considerations with high pressure processing of fresh and value added meat products. Meat Sci 2012; 92:280-9. [DOI: 10.1016/j.meatsci.2012.04.024] [Citation(s) in RCA: 178] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2012] [Revised: 04/16/2012] [Accepted: 04/18/2012] [Indexed: 12/01/2022]
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84
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Effect of High Hydrostatic Pressure Treatment (HHPT) on Quality and Shelf Life of Atlantic Mackerel (Scomber scombrus). FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0943-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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85
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Vervoort L, Van der Plancken I, Grauwet T, Verlinde P, Matser A, Hendrickx M, Van Loey A. Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.02.009] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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86
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Barba FJ, Esteve MJ, Frígola A. High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00185.x] [Citation(s) in RCA: 188] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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87
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Bover-Cid S, Belletti N, Garriga M, Aymerich T. Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.05.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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88
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Follonier S, Panke S, Zinn M. Pressure to kill or pressure to boost: a review on the various effects and applications of hydrostatic pressure in bacterial biotechnology. Appl Microbiol Biotechnol 2012; 93:1805-15. [DOI: 10.1007/s00253-011-3854-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2011] [Revised: 12/17/2011] [Accepted: 12/19/2011] [Indexed: 02/02/2023]
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89
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Juliano P, Bilbao-Sáinz C, Koutchma T, Balasubramaniam VM, Clark S, Stewart CM, Dunne CP, Barbosa-Cánovas GV. Shelf-Stable Egg-Based Products Processed by High Pressure Thermal Sterilization. FOOD ENGINEERING REVIEWS 2012. [DOI: 10.1007/s12393-011-9046-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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90
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Santillana Farakos SM, Zwietering MH. Data analysis of the inactivation of foodborne microorganisms under high hydrostatic pressure to establish global kinetic parameters and influencing factors. J Food Prot 2011; 74:2097-106. [PMID: 22186050 DOI: 10.4315/0362-028x.jfp-11-162] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The inactivation rate of foodborne microorganisms under high hydrostatic pressure (HHP) is influenced by factors such as substrate, species, strain, temperature, pH, and stage of growth of the cell. In this study, 445 D(P)-values from previously published data were analyzed, including those from bacterial spores, vegetative cells, and yeasts. Three secondary linear inactivation models with pressure and/or temperature as process parameters were tested to estimate global log D(P)-, z(P)-, and z(T)-values, and the influence of these parameters and additional factors was assessed. The results show that significant differences in microbial resistance are mainly the result of temperature, highlighting the need for its inclusion as a process parameter. Perhaps due to the large number of data and very distinct factors, the remaining factors showed no significant differences in microbial resistance, except in the case of Clostridium spp. in soy milk, which showed decreased resistance in this substrate compared with its behavior in other products. These results serve to establish priorities among factors influencing HHP inactivation and to estimate global kinetic parameters as a basis for setting target levels of inactivation. Moreover, they can be used as a benchmark for comparison of microbial HHP inactivation data gathered in future studies.
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Affiliation(s)
- Sofía M Santillana Farakos
- Wageningen University and Research Centre, Laboratory of Food Microbiology, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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91
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Microbiological food safety assessment of high hydrostatic pressure processing: A review. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.11.001] [Citation(s) in RCA: 259] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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92
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Buckow R, Wendorff J, Hemar Y. Conjugation of bovine serum albumin and glucose under combined high pressure and heat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3915-3923. [PMID: 21395313 DOI: 10.1021/jf104336w] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The effect of combined heat and pressure on the Maillard reaction between bovine serum albumin (BSA) and glucose was investigated. The effects in the range of 60-132 °C and at 0.1-600 MPa on the lysine availability of BSA were investigated at isothermal/isobaric conditions. The kinetic results showed that the protein-sugar conjugation rate increased with increasing temperature, whereas it decreased with increasing pressure. The reaction followed 1.4th order kinetics at most conditions investigated. A mathematical model describing BSA-glucose conjugation kinetics as a function of pressure and temperature is proposed. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry were used to verify BSA-glucose conjugation and to identify the glucosylated sites. These indicated that the application of combined high pressure and high temperature resulted in significant differences in the progression of the Maillard reaction as compared to heat treatments at atmospheric pressure.
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Affiliation(s)
- Roman Buckow
- Commonwealth Scientific and Industrial Research Organisation, Food and Nutritional Sciences, Werribee, VIC 3030, Australia.
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Erkan N, Üretener G, Alpas H, Selçuk A, Özden Ö, Buzrul S. The effect of different high pressure conditions on the quality and shelf life of cold smoked fish. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2010.12.004] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Demazeau G, Rivalain N. The development of high hydrostatic pressure processes as an alternative to other pathogen reduction methods. J Appl Microbiol 2011; 110:1359-69. [DOI: 10.1111/j.1365-2672.2011.05000.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Multi-pulsed high hydrostatic pressure treatment for inactivation and injury of Escherichia coli. J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-010-0647-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Effect of High Hydrostatic Pressure (HHP) Treatment on Physicochemical Properties of Horse Mackerel (Trachurus trachurus). FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0415-4] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Effects of high pressure treatment on physicochemical characteristics of fresh sea bass (Dicentrarchus labrax). J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-009-0545-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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