High pressure application for food biopolymers

Sustainable production of pectin from lime peel by high hydrostatic pressure treatment

The application of high hydrostatic pressure technology for enzymatic extraction of pectin was evaluated. Cellulase and xylanase under five different combinations (cellulase/xylanase: 50/0, 50/25, 50/50, 25/50, and 0/50 U/g lime peel) at ambient pressure, 100 and 200 MPa were used to extract pectin from dried lime peel. Extraction yield, galacturonic acid (GalA) content, average molecular weight (M(w,ave)), intrinsic viscosity [η](w), and degree of esterification (DE) were compared to those parameters obtained for pectins extracted using acid and aqueous processes. Pressure level, type and concentration of enzyme significantly (p<0.05) influenced yield and DE of pectin. Enzyme and high pressure extraction resulted in yields which were significantly (p<0.05) higher than those using acid and aqueous extraction. Although pressure-induced enzymatic treatment improves pectin yield, it does not have any significant effect on M(w,ave) and [η](w) of pectin extracts indicating the potential of high pressure treatment for enzymatic pectin production as a novel and sustainable process.

The stability of almond β-glucosidase during combined high pressure-thermal processing: a kinetic study

The thermal and the combined high pressure-thermal inactivation kinetics of almond β-glucosidase (β-D-glucoside glucohydrolase, EC 3.2.1.21) were investigated at pressures from 0.1 to 600 MPa and temperatures ranging from 30 to 80 °C. Thermal treatments at temperatures higher than 50 °C resulted in significant inactivation with complete inactivation after 2 min of treatment at 80 °C. Both the thermal and high pressure inactivation kinetics were described well by first-order model. Application of pressure increased the inactivation kinetics of the enzyme except at moderate temperatures (50 to 70 °C) and pressures between 0.1 and 100 MPa where slight pressure stabilisation of the enzyme against thermal denaturation was observed. The activation energy for the inactivation of the enzyme at atmospheric pressure was estimated to be 216.2±8.6 kJ/mol decreasing to 55.2±3.9 kJ/mol at 600 MPa. The activation volumes were negative at all temperature conditions excluding the temperature-pressure range where slight pressure stabilisation was observed. The values of the activation volumes were estimated to be -29.6±0.6, -29.8±1.7, -20.6±3.2, -41.2±4.8, -36.5±1.8, -39.6±4.3, -31.0±4.5 and -33.8±3.9 cm3/mol at 30, 35, 40, 45, 50, 60, 65 and 70 °C, respectively, with no clear trend with temperature. The pressure-temperature dependence of the inactivation rate constants was well described by an empirical third-order polynomial model.

Emerging technologies in food processing

High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.

Conjugation of bovine serum albumin and glucose under combined high pressure and heat

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.

Immobilization and characterization of benzoylformate decarboxylase from Pseudomonas putida on spherical silica carrier

If an adequate biocatalyst is identified for a specific reaction, immobilization is one possibility to further improve its properties. The immobilization allows easy recycling, improves the enzyme performance, and it often enhances the stability of the enzyme. In this work, the immobilization of the benzoylformate decarboxylase (BFD) variant, BFD A460I-F464I, from Pseudomonas putida was accomplished on spherical silica. Silicagel is characterized by its high mechanical stability, which allows its application in different reactor types without restrictions. The covalently bound enzyme was characterized in terms of its activity, stability, and kinetics for the formation of chiral 2-hydroxypropiophenone (2-HPP) from benzaldehyde and acetaldehyde. Moreover, temperature as well as pressure dependency of immobilized BFD A460I-F464I activity and enantioselectivity were analyzed. The used wide-pore silicagel shows a good accessibility of the immobilized enzyme. The activity of the immobilized BFD A460I-F464I variant was determined to be 70% related to the activity of the free enzyme. Thereby, the enantioselectivity of the enzyme was not influenced by the immobilization. In addition, a pressure-induced change in stereoselectivity was found both for the free and for the immobilized enzyme. With increasing pressure, the enantiomeric excess (ee) of (R)-2-HPP can be increased from 44% (0.1 MPa) to 76% (200 MPa) for the free enzyme and from 43% (0.1 MPa) to 66% (200 MPa) for the immobilized enzyme.

Pressure effects on lipid membrane structure and dynamics

The effect of hydrostatic pressure on lipid structure and dynamics is highly important as a tool in biophysics and bio-technology, and in the biology of deep sea organisms. Despite its importance, high hydrostatic pressure remains significantly less utilised than other thermodynamic variables such as temperature and chemical composition. Here, we give an overview of some of the theoretical aspects which determine lipid behaviour under pressure and the techniques and technology available to study these effects. We also summarise several recent experiments which highlight the information available from these approaches.

Influence of the hydrostatic pressure and pH on the asymmetric 2-hydroxyketone formation catalyzed by Pseudomonas putida benzoylformate decarboxylase and variants thereof

Benzoylformate decarboxylase (BFD) from Pseudomonas putida is a thiamine diphosphate-dependent (ThDP) enzyme that catalyzes the asymmetric C--C bond formation to (S)-2-hydroxypropiophenone [(S)-HPP] starting from benzaldehyde and acetaldehyde. The enantioselectivity of BFD was shown to be a function of temperature and substrate concentration. It can additionally be changed by site-directed mutagenesis on hot spot positions in the active site. In this article, we present the effect of hydrostatic pressure up to 250 MPa on the enantioselectivity for the recombinant wtBFD as well as for the variants BFD F464I, BFD A460I, and BFD A460I-F464I. A general tendency toward lower amounts of (S)-HPP could be observed at increasing pressures. For two of these variants an increase in pressure even caused an inversion in the enantioselectivity and thus increasing enantiomeric excesses, respectively. A pressure-induced increase in enantioselectivity could therefore be observed for the first time in biocatalysis to the best of our knowledge. Furthermore, the pH is shown to be a parameter that also significantly influences the enantioselectivity of the reaction mentioned above.

Development of high hydrostatic pressure in biosciences: pressure effect on biological structures and potential applications in biotechnologies

Compared to temperature, the development of pressure as a tool in the research field has emerged only recently (at the end of the XIXth century). Following several developments in Physics and Chemistry during the first half of the XXth century (in particular the synthesis of diamond in 1953-1954), high pressures were applied in Food Science, especially in Japan. The main objective was then to achieve the decontamination of foods while preserving their organoleptic properties. Now, a new step is engaged: the biological applications of high pressures, from food to pharmaceuticals and biomedical applications. This paper will focus on three main points: (i) a brief presentation of the pressure parameter and its characteristics, (ii) a description of the pressure effects on biological constituents from simple to more complex structures and (iii) a review of the different domains for which the application of high pressures is able to initiate potential developments in Biotechnologies.

Aqueous matrix compositions and pH influence feline calicivirus inactivation by high pressure processing

The individual effects of pH (pH 3 to 8), NaCl (0 to 21%), sucrose (0 to 70%), and whey protein (0 to 2%) on pressure resistance of feline calicivirus (FCV) in Dulbecco's modified Eagle medium with 10% fetal bovine serum were determined. At pH 3 through 8, the virus was more resistant to pressure at a pH of < or = 5.2. For FCV samples with sucrose (up to 40%) or NaCl (up to 12%), the amount of FCV inactivated by pressure was inversely proportional to the sucrose or NaCl concentration. For example, a treatment of 250 MPa at 20 degrees C for 5 min reduced the FCV titer by 5.1 log PFU/ml without added sucrose and by 0.9 log PFU/ml with 40% sucrose. Reduced pressure sensitivity with increasing NaCl and sucrose concentrations was not a simple function of water activity. Different PFU reductions were observed for NaCl and sucrose samples with equivalent water activity. When protein at concentrations up to 2% did not provide a protective effect. The combined effect of NaCl and sucrose at 4 and 20 degrees C on pressure resistance of FCV also was examined. When both NaCl and sucrose were added to the FCV stock, they had an additive effect on increasing the pressure resistance of FCV. The individual (6% NaCl or 20% sucrose) and combined (6% NaCl plus 20% sucrose) resistance effects did not abrogate enhanced inactivation for pressure treatments at 4 degrees C compared with those at 20 degrees C. Aqueous matrix compositions, in particular different concentrations of NaCl and sucrose or different pH values, can substantially alter the efficiency of virus inactivation by high pressure processing.