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Huang Z, Pang L, Li S, Su Y, Zhao Q, Zhang W, Yang X, Jiang Y. Effects of physical processing on food protein allergenicity: A focus on differences between animal and alternative proteins. Food Chem 2024; 460:140559. [PMID: 39047469 DOI: 10.1016/j.foodchem.2024.140559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 07/11/2024] [Accepted: 07/19/2024] [Indexed: 07/27/2024]
Abstract
In recent years, physical technologies have been widely employed to reduce food protein allergenicity due to their simplicity and stability. This paper summarizes recent research advances in these technologies, focusing on differences in their effects on allergenicity between animal and alternative proteins. The mechanisms of allergenicity reduction and the advantages and disadvantages of these technologies were compared. It was found that heating, although affording better allergenicity reduction than non-thermal treatment technologies, affects other properties of the food. Because of their higher molecular weights and more complex structures, animal proteins are less affected by physical technologies than alternative proteins. It is worth noting that there is a scarcity of existing technology to reduce the allergenicity of food proteins, and more technologies should be explored for this purpose. In addition, better allergenicity-reducing processing technologies should be designed from the perspectives of processing conditions, technological innovations, and combined processing technologies in the future.
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Affiliation(s)
- Zhen Huang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030
| | - Lidong Pang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030
| | - Shihang Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030
| | - Yue Su
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030
| | - Qi Zhao
- Inner Mongolia Yili Industrial Group Limited by Share Ltd
| | - Wei Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030.
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China, 150030.
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2
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Daryani D, Pegua K, Aryaa SS. Review of plant-based milk analogue: its preparation, nutritional, physicochemical, and organoleptic properties. Food Sci Biotechnol 2024; 33:1059-1073. [PMID: 38440691 PMCID: PMC10909032 DOI: 10.1007/s10068-023-01482-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 10/30/2023] [Accepted: 11/09/2023] [Indexed: 03/06/2024] Open
Abstract
In recent years, the market demand for plant-based milk analogues has been rising because of health concerns with bovine milk, like lactose intolerance and hypercholesteremia. Another reason is the lifestyle changes like adopting veganism. This review aims to offer a layout of the manufacturing process and discuss the different properties of plant-based milk analogues. The health benefits offered by the plant-based milk analogues and measures taken to eliminate the existing limitations are also discussed. Sensory profile and stability of plant-based milk analogues which add to the quality of the product were also taken into account and reviewed. The current review's objective is to present a comprehensive, scientifically comparable overview of the preparation procedures, nutritional content, and sensory characteristics of plant-based milk analogues. This is done while keeping in mind the potential of plant-based milk substitutes and associated challenges.
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Affiliation(s)
- Drushti Daryani
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
| | - Kakoli Pegua
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
| | - Shalini S. Aryaa
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
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3
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Lima MA, Rosenthal A. High pressure homogenization applied to fruit juices: Effects on microbial inactivation and on maintenance of bioactive components. FOOD SCI TECHNOL INT 2023; 29:857-870. [PMID: 36065571 DOI: 10.1177/10820132221124196] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
High-pressure homogenization (HPH) is a non-thermal technology widely studied to replace, partially or in total, the conventional thermal preservation processes used in the food industry, thus minimizing undesirable changes in the nutritional and sensory characteristics of liquid products. The main effect of HPH is the size reduction of dispersed particles thus affecting physical stability of the products, despite also inactivating microorganisms, preserving bioactive compounds, and maintaining sensory characteristics. During the process, the fluid is driven under high-pressure through a micrometric gap inside the valve. Phenomena including cavitation, shear and turbulence are responsible for the changes in the fluid. From this perspective, the present paper reviews the effects of HPH on the inactivation of microorganisms and preservation of bioactive compounds of fruit juices treated with this technology. The juice matrices reported were apple, apricot, banana, blackberry, carrot, kiwifruit, mandarin, mango, orange, peach, pomegranate, rosehip, strawberry and tomato. The paper elucidates the potential application of HPH to fruit juice processing aiming at producing safe products with high nutritional and sensory quality.
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Affiliation(s)
- Mariah Almeida Lima
- Graduate Program in Food Science and Technology, Federal University of Rio de Janeiro (UFRRJ), Seropedica, RJ, Brazil
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Morata A, del Fresno JM, Gavahian M, Guamis B, Palomero F, López C. Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins. Antioxidants (Basel) 2023; 12:1746. [PMID: 37760049 PMCID: PMC10526052 DOI: 10.3390/antiox12091746] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/03/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation, and modification of some constituents. Whole grapes or bunches can be processed by High Hydrostatic Pressure (HHP), which causes poration of the skin cell walls and rapid diffusion of the anthocyanins into the pulp and seeds in a short treatment time (2-10 min), improving maceration. Grape juice with colloidal skin particles of less than 500 µm processed by Ultra-High Pressure Homogenization (UHPH) is nano-fragmented with high anthocyanin release. Anthocyanins can be rapidly extracted from skins using HHP and cell fragments using UHPH, releasing them and facilitating their diffusion into the liquid quickly. HHP and UHPH techniques are gentle and protective of sensitive molecules such as phenols, terpenes, and vitamins. Both techniques are non-thermal technologies with mild temperatures and residence times. Moreover, UHPH produces an intense inactivation of oxidative enzymes (PPOs), thus preserving the antioxidant activity of grape juices. Both technologies can be applied to juices or concentrates; in addition, HHP can be applied to grapes or bunches. This review provides detailed information on the main features of these novel techniques, their current status in anthocyanin extraction, and their effects on stability and process sustainability.
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Affiliation(s)
- Antonio Morata
- enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (J.M.d.F.); (F.P.); (C.L.)
| | - Juan Manuel del Fresno
- enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (J.M.d.F.); (F.P.); (C.L.)
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan;
| | - Buenaventura Guamis
- Centre d’Innovació, Recerca I Transferència en Tecnologia Dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal I Dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain;
| | - Felipe Palomero
- enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (J.M.d.F.); (F.P.); (C.L.)
| | - Carmen López
- enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (J.M.d.F.); (F.P.); (C.L.)
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Vasquez-Rojas WV, Martín D, Fornari T, Cano MP. Brazil Nut ( Bertholletia excelsa) Beverage Processed by High-Pressure Homogenization: Changes in Main Components and Antioxidant Capacity during Cold Storage. Molecules 2023; 28:4675. [PMID: 37375230 DOI: 10.3390/molecules28124675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/06/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
High-pressure homogenization (HPH) is an emerging technology for obtaining physical and microbial stability of plant-based milks, but there is little information on the effects of this technology on the phytochemical components of the processed plant food beverage and during its cold storage. The effect of three selected HPH treatments (180 MPa/25 °C, 150 MPa/55 °C, and 50 MPa/75 °C) and pasteurization (PAS) (63 °C, 20 min) on minor lipid constituents, total proteins, phenolic compounds, antioxidant capacity, and essential minerals of Brazil nut beverage (BNB) were studied. Additionally, the study of the possible changes in these constituents was carried out during cold storage at 5 °C for 21 days. The fatty acid profile (dominated by oleic acid and linoleic acid), free fatty acid content, protein, and essential minerals (notable source of Se and Cu) of the processed BNB remained almost stable to treatments (HPH and PAS). Specifically, reductions in squalene (22.7 to 26.4%) and γ-γ-tocopherol (28.4 to 36%) were observed in beverages processed via both non-thermal HPH and thermal PAS, but β-sitosterol remained unchanged. Total phenolics were reduced (24 to 30%) after both treatments, a factor that influenced the observed antioxidant capacity. The studied individual phenolics in BNB were gallic acid, catechin, epicatechin, catechin gallate, and ellagic acid, being the most abundant compounds. During cold storage (5 °C) up to 21 days, changes in the content of phytochemicals, minerals, and total proteins were not noticeable for any treated beverages, and no lipolysis processes were promoted. Therefore, after the application of HPH processing, Brazil nut beverage (BNB) maintained almost unaltered levels of bioactive compounds, essential minerals, total protein, and oxidative stability, remarkable characteristics for its potential development as a functional food.
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Affiliation(s)
- Wilson Valerio Vasquez-Rojas
- Department of Biotechnology and Microbiology of Foods, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Diana Martín
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Tiziana Fornari
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - M Pilar Cano
- Department of Biotechnology and Microbiology of Foods, Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
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6
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Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage. BEVERAGES 2023. [DOI: 10.3390/beverages9010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
The effect of high-pressure homogenization (HPH) on the inactivation of Escherichia coli and the stability of the quality properties of Brazil nut beverages were studied. E. coli was used as target microorganism to validate the HPH process (pressures from 50 to 180 MPa and inlet temperatures (Ti) from 25 to 75 °C). Cold storage (5 °C) for 21 days was conducted to establish the shelf-life of BN beverages, in terms of their microbiological, physical, physicochemical, and sensorial stability. HPH-treated samples were compared to pasteurized BN beverages (63 °C for 20 min). The combination of Ti and the pressure of the HPH process (50 to 150 MPa/75 °C and 180 MPa/25 °C) had a significant effect on E. coli inactivation (8.2 log CFU/mL). During storage at 5 °C, the growth of mesophilic aerobes in processed BN beverages was controlled by the HPH process. Oxidative stability (TBAR assay) and physicochemical properties (pH, acidity, and °Brix) were evaluated during cold storage, showing good stability. Additionally, HPH-treated beverages showed a reduction in their particle size and the formation of more stable protein aggregates, which favored the beverages’ whiteness (color). The HPH process could be an alternative to pasteurization to obtain Brazil nut beverages with an acceptable microbiological shelf life (≥21 days at 5 °C) and high-quality characteristics without the use of any additives.
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Faraloni C, Albanese L, Chini Zittelli G, Meneguzzo F, Tagliavento L, Zabini F. New Route to the Production of Almond Beverages Using Hydrodynamic Cavitation. Foods 2023; 12:foods12050935. [PMID: 36900452 PMCID: PMC10001306 DOI: 10.3390/foods12050935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 02/19/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
Perceived as a healthy food, almond beverages are gaining ever-increasing consumer preference across nonalcoholic vegetable beverages, ranking in first place among oilseed-based drinks. However, costly raw material; time and energy consuming pre- and posttreatments such as soaking, blanching and peeling; and thermal sterilization hinder their sustainability, affordability and spread. Hydrodynamic cavitation processes were applied, for the first time, as a single-unit operation with straightforward scalability, to the extraction in water of almond skinless kernels in the form of flour and fine grains, and of whole almond seeds in the form of coarse grains, up to high concentrations. The nutritional profile of the extracts matched that of a high-end commercial product, as well as showing nearly complete extraction of the raw materials. The availability of bioactive micronutrients and the microbiological stability exceeded the commercial product. The concentrated extract of whole almond seeds showed comparatively higher antiradical activity, likely due to the properties of the almond kernel skin. Hydrodynamic cavitation-based processing might represent a convenient route to the production of conventional as well as integral and potentially healthier almond beverages, avoiding multiple technological steps, while affording fast production cycles and consuming less than 50 Wh of electricity per liter before bottling.
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Affiliation(s)
- Cecilia Faraloni
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
| | - Lorenzo Albanese
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
| | | | - Francesco Meneguzzo
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
- Correspondence: ; Tel.: +39-392-9850002
| | | | - Federica Zabini
- Istituto per la Bioeconomia, CNR, Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
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Moisés SG, Guamis B, Roig-Sagués AX, Codina-Torrella I, Hernández-Herrero MM. Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth. Foods 2022; 11:foods11243969. [PMID: 36553713 PMCID: PMC9777534 DOI: 10.3390/foods11243969] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 12/14/2022] Open
Abstract
The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (Ti) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations were tested, selecting the formula with the best organoleptic and nutritional characteristics and the lowest cost, containing 45% monkfish heads and rock fish in the same proportion. The microbiological shelf-life of fish broth during cold storage at 4 and 8 °C was extended by a minimum of 20 days by applying UHPH treatments at inlet temperatures (Ti) between 45 and 65 °C. Fish broth UHPH-treated at Ti = 75 °C was microbiologically sterile during storage at 4 °C, 8 °C, and room temperature. Fish broth UHPH-treated was physically stable, significantly reducing the particle size. Color showed higher luminosity and lower yellowness as the inlet temperature increased. In fish broth UHPH-treated at Ti = 75 °C, selected for its microbiological stability, no differences were observed in the nutritional composition, antioxidant activity, and sensorial perception compared to untreated fish broth. Hence, UHPH treatments showed to be an alternative to preserving fish broth with an improved microbiological shelf-life and good sensorial characteristics.
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Affiliation(s)
- Sonia Genuina Moisés
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Buenaventura Guamis
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Artur Xavier Roig-Sagués
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Idoia Codina-Torrella
- Departament d’Enginyeria Agroalimentària i Biotecnologia, Edifici D4C, Esteve Terradas, 8, 08860 Castelldefels, Spain
| | - Maria Manuela Hernández-Herrero
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
- Correspondence:
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Cichońska P, Domian E, Ziarno M. Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages. SENSORS (BASEL, SWITZERLAND) 2022; 22:s22218348. [PMID: 36366047 PMCID: PMC9656516 DOI: 10.3390/s22218348] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 10/26/2022] [Accepted: 10/28/2022] [Indexed: 05/14/2023]
Abstract
The objectives of this study were to compare the properties of the yogurt-type bean-based beverages B and BG produced from the nongerminated and germinated beans, respectively, by high-pressure homogenization (HPH) and fermentation with three starter cultures. Optical techniques were used to evaluate the particle size distribution (PSD), color parameters, and instability during storage, while rheological tests were used to evaluate the shear viscosity, flow behavior, and viscoelastic properties. The BG compared to B, irrespective of the starter culture used, showed a higher mean diameter and Span of PSD (d4,3 ≈ 76.8-84.2, Span ≈ 2.24-2.35 for BG vs. d4,3 ≈ 38.2-47.0, Span ≈ 1.90-2.00 for B). The BG vs. B showed lower viscosity (0.47 Pa·s for BG vs. 0.81 Pa·s for B at shear rate 75 s-1) and slightly lower but satisfactory stability (after 21 days at 6 °C, the Turbiscan Stability Index TSI ≈ 1.3-2.0 for BG vs. TSI ≈ 0.6-0.9 for B). Both B and BG were characterized by light-yellow color and showed the characteristics of a viscoelastic fluid. The HPH and germination mainly affected the properties of the tested plant tissue, which has a direct impact on the properties of the final products.
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Affiliation(s)
- Patrycja Cichońska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, Poland
| | - Ewa Domian
- Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, Poland
- Correspondence:
| | - Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-787 Warsaw, Poland
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Pi X, Sun Y, Fu G, Wu Z, Cheng J. Effect of processing on soybean allergens and their allergenicity. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.006] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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12
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Resistance of detached-cells of biofilm formed by Staphylococcus aureus to ultra high pressure homogenization. Food Res Int 2021; 139:109954. [PMID: 33509506 DOI: 10.1016/j.foodres.2020.109954] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/07/2020] [Accepted: 11/30/2020] [Indexed: 11/21/2022]
Abstract
Staphylococcus aureus is one of the main pathogens contributing to foodborne outbreaks, owing in part to its ability to form biofilms on food-contact surfaces. Cells that can detach from mature biofilms are a source for microbial cross-contamination in liquid food systems. The study was to evaluate and compare the resistance of detached-cells of biofilm formed by S. aureus and planktonic cells to Ultra High Pressure Homogenization (UHPH), a non-thermal technology applied in food processing. The results showed that the survival of both detached-cells and planktonic cells was dependent upon the applied pressure ranging from 30,000 PSI to 40,000 PSI, and cycle numbers with 1 and 3. A significant difference in UHPH resistance was observed at pressures of 35,000 PSI to 40,000 PSI whereby planktonic cell numbers were reduced about 2.0 log CFU/mL compared to a 0.5 log CFU/mL reduction of detached-cells. Cell resistance was further evaluated following UHPH by measuring membrane integrity and potential, as well as observing the cells using scanning electron microscopy (SEM). SEM images revealed more scattered exopolysaccharides in the biofilm after UHPH treatment compared to the control. Additionally, UHPH treatment resulted in planktonic cells having a greater shift to smaller cell size and a wider cell size distribution compared with detached-cells; this indicated a higher resistance of detached-cells to UHPH. This finding suggests that although UHPH has great potential application in food sterilization, the resistance of detached-cells cannot be ignored.
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Morata A, Guamis B. Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO 2. Front Nutr 2020; 7:598286. [PMID: 33344493 PMCID: PMC7746610 DOI: 10.3389/fnut.2020.598286] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 10/13/2020] [Indexed: 01/17/2023] Open
Abstract
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.
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Affiliation(s)
- Antonio Morata
- enotecUPM, Universidad Politécnica de Madrid, Madrid, Spain
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14
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Ghaderi S, Hesarinejad MA, Shekarforoush E, Mirzababaee SM, Karimpour F. Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum. Food Sci Nutr 2020; 8:5571-5579. [PMID: 33133559 PMCID: PMC7590265 DOI: 10.1002/fsn3.1834] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 07/26/2020] [Accepted: 07/27/2020] [Indexed: 11/09/2022] Open
Abstract
The ability to modify food and increase the shelf life by enhanced stability using nonthermal process is of interest to many food companies. Here, we investigate the effects of high hydrostatic pressure (HHP), as a nonthermal process, at various pressure levels (200, 400, and 600 MPa for 30 min) on the functional properties of aqueous dispersions of Alyssum homolocarpum seed gum (AHSG). In this regard, the rheological properties, foam stability, and emulsion stability of the HHP-treated gums were analyzed and compared. Dynamic oscillatory test indicated that the HHP-treated gums had more gel-like behavior than viscous-like behavior (storage modulus > loss modulus) at designated pressures. When AHSG was treated by HHP, both elastic (G') and viscous (G″) moduli were increased compared to the native AHSG. The native- and HHP-treated gums exhibited a shear-thinning (pseudoplastic) behavior. Furthermore, the pressure levels have a significant effect on consistency coefficient, flow behavior index, and yield stress (p < .05) of AHSG. The results showed that the HHP-treated gums lead to improve the foam and emulsion stability of AHSG. Finally, we assume that HHP-treated AHSG improves texture in the food materials.
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Affiliation(s)
- Sajad Ghaderi
- Faculty of Health and Nutrition Yasuj University of Medical Sciences Yasuj Iran
| | - Mohammad Ali Hesarinejad
- Department of Food Processing Research Institute of Food Science & Technology (RIFST) Mashhad Iran
| | | | - Seyyed Mahdi Mirzababaee
- Department of Food Machinery Design Research Institute of Food Science & Technology (RIFST) Mashhad Iran
| | - Farzad Karimpour
- Social Determinants of Health Research Center Yasuj University of Medical Sciences Yasuj Iran
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North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition Position Paper: Plant-based Milks. J Pediatr Gastroenterol Nutr 2020; 71:276-281. [PMID: 32732790 DOI: 10.1097/mpg.0000000000002799] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
Parents and caretakers are increasingly feeding infants and young children plant-based "milk" (PBM) alternatives to cow milk (CM). The US Food and Drug Administration currently defines "milk" and related milk products by the product source and the inherent nutrients provided by bovine milk. Substitution of a milk that does not provide a similar nutritional profile to CM can be deleterious to a child's nutritional status, growth, and development. Milk's contribution to the protein intake of young children is especially important. For almond or rice milk, an 8 oz serving provides only about 2% or 8%, respectively, of the protein equivalent found in a serving of CM. Adverse effects from the misuse of certain plant-based beverages have been well-documented and include failure to gain weight, decreased stature, kwashiorkor, electrolyte disorders, kidney stones, and severe nutrient deficiencies including iron deficiency anemia, rickets, and scurvy. Such adverse nutritional outcomes are largely preventable. It is the position of the North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition (NASPGHAN) Nutrition Committee, on behalf of the society, that only appropriate commercial infant formulas be used as alternatives to human milk in the first year of life. In young children beyond the first year of life requiring a dairy-free diet, commercial formula may be a preferable alternative to cow's milk, when such formula constitutes a substantial source of otherwise absent or reduced nutrients (eg, protein, calcium, vitamin D) in the child's restricted diet. Consumer education is required to clarify that PBMs do not represent an equivalent source of such nutrients. In this position paper, we provide specific recommendations for clinical care, labelling, and needed research relative to PBMs.
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Levy R, Okun Z, Shpigelman A. High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09239-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Munekata PES, Domínguez R, Budaraju S, Roselló-Soto E, Barba FJ, Mallikarjunan K, Roohinejad S, Lorenzo JM. Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages. Foods 2020; 9:foods9030288. [PMID: 32143400 PMCID: PMC7142651 DOI: 10.3390/foods9030288] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 02/26/2020] [Accepted: 02/29/2020] [Indexed: 11/16/2022] Open
Abstract
Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.
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Affiliation(s)
- Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (R.D.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (R.D.)
| | - Sravanthi Budaraju
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; (S.B.); (K.M.); (S.R.)
| | - Elena Roselló-Soto
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain (F.J.B.)
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain (F.J.B.)
| | - Kumar Mallikarjunan
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; (S.B.); (K.M.); (S.R.)
| | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; (S.B.); (K.M.); (S.R.)
- Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, 71348-14336 Shiraz, Iran
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (R.D.)
- Correspondence: ; Tel.: +34-988-548-277
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18
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Atalar I, Gul O, Mortas M, Gul L, Saricaoglu F, Yazici F. Effect of thermal treatment on microbiological, physicochemical and structural properties of high pressure homogenised hazelnut beverage. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1493] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- I. Atalar
- Department of Food Engineering, Engineering Faculty, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey
| | - O. Gul
- Program of Food Technology, Yeşilyurt Demir-Celik Vocational School, Ondokuz Mayis University, 55300 Samsun, Turkey
| | - M. Mortas
- Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - L.B. Gul
- Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - F.T. Saricaoglu
- Food Engineering Department, Faculty of Natural Sciences, Architecture and Engineering Bursa Technical University, Bursa, Turkey
| | - F. Yazici
- Food Engineering Department, Engineering Faculty, Ondokuz Mayis University, 55139 Samsun, Turkey
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19
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Liu C, Guo Y, Cheng Y, Qian H. An investigation on the production and stability of chickpea bean sprout beverage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chang Liu
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
- School of Food Science and TechnologyJiangnan University Wuxi China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi China
| | - Yahui Guo
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
- School of Food Science and TechnologyJiangnan University Wuxi China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
- School of Food Science and TechnologyJiangnan University Wuxi China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi China
| | - He Qian
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
- School of Food Science and TechnologyJiangnan University Wuxi China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi China
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20
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Patrignani F, Mannozzi C, Tappi S, Tylewicz U, Pasini F, Castellone V, Riciputi Y, Rocculi P, Romani S, Caboni MF, Gardini F, Lanciotti R, Dalla Rosa M. (Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice. Front Microbiol 2019; 10:246. [PMID: 30837971 PMCID: PMC6389688 DOI: 10.3389/fmicb.2019.00246] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 01/30/2019] [Indexed: 02/02/2023] Open
Abstract
The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest on the application of new processing technologies including high pressure homogenization (HPH) and ultra high pressure homogenization (UHPH). In this context, the present research aimed at evaluating the effects of two UHPH treatments performed at 200 MPa for 2 and 3 cycles on quality and functionality of organic kiwifruit juice stored at three different temperatures, i.e., 5, 15, and 25°C. The results showed that only the treatment performed at 200 MPa for 3 cycles was able to significantly increase the shelf-life of organic kiwifruit juices when stored at refrigeration temperature, avoiding also phase separation that occurred in the sample treated at 0.1 MPa (control) after 20 days of refrigerated storage. The obtained data showed also that the highest applied pressure was able to increase some quality parameters of the juice such as viscosity and luminosity (L∗) and increased the availability of total phenol content consequently enhancing the juice total antioxidant activity. The application of a treatment at 200 MPa for 3 cycles allowed to obtain a stable kiwifruit juice for more than 40 days under refrigerated storage. A challenge to implement this technology in food process as full alternative to thermal treatment could be represented by the adoption of pressure level up to 400 MPa followed by the packaging in aseptic conditions.
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Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Cinzia Mannozzi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Federica Pasini
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | | | - Ylenia Riciputi
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Santina Romani
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Bologna, Italy
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Gul O, Atalar I, Saricaoglu FT, Yazici F. Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13615] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Osman Gul
- Program of Food Technology; Yeşilyurt Demir-Çelik Vocational School, Ondokuz Mayis University; Samsun Turkey
| | - Ilyas Atalar
- Department of Food Engineering, Faculty of Engineering; Ondokuz Mayis University; Samsun Turkey
| | | | - Fehmi Yazici
- Department of Food Engineering, Faculty of Engineering; Ondokuz Mayis University; Samsun Turkey
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Roselló-Soto E, Poojary MM, Barba FJ, Koubaa M, Lorenzo JM, Mañes J, Moltó JC. Thermal and non-thermal preservation techniques of tiger nuts' beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties. Food Res Int 2018; 105:945-951. [DOI: 10.1016/j.foodres.2017.12.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 12/06/2017] [Accepted: 12/08/2017] [Indexed: 12/17/2022]
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23
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Codina-Torrella I, Guamis B, Zamora A, Quevedo J, Trujillo A. Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension. Food Microbiol 2018; 69:143-150. [DOI: 10.1016/j.fm.2017.08.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 07/20/2017] [Accepted: 08/11/2017] [Indexed: 11/25/2022]
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24
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Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.06.023] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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Patrignani F, Lanciotti R. Applications of High and Ultra High Pressure Homogenization for Food Safety. Front Microbiol 2016; 7:1132. [PMID: 27536270 PMCID: PMC4971028 DOI: 10.3389/fmicb.2016.01132] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Accepted: 07/07/2016] [Indexed: 12/17/2022] Open
Abstract
Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time and high temperature short time treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments can reduce the product quality and freshness. Consequently, some non-thermal pasteurization process have been proposed during the last decades, including high hydrostatic pressure, pulsed electric field, ultrasound (US), and high pressure homogenization (HPH). This last technique has been demonstrated to have a great potential to provide “fresh-like” products with prolonged shelf-life. Moreover, the recent developments in high-pressure-homogenization technology and the design of new homogenization valves able to withstand pressures up to 350–400 MPa have opened new opportunities to homogenization processing in the food industries and, consequently, permitted the development of new products differentiated from traditional ones by sensory and structural characteristics or functional properties. For this, this review deals with the principal mechanisms of action of HPH against microorganisms of food concern in relation to the adopted homogenizer and process parameters. In addition, the effects of homogenization on foodborne pathogenic species inactivation in relation to the food matrix and food chemico-physical and process variables will be reviewed. Also the combined use of this alternative technology with other non-thermal technologies will be considered.
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Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
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26
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Arques MC, Pastoriza S, Delgado-Andrade C, Clemente A, Rufián-Henares JA. Relationship between Glycation and Polyphenol Content and the Bioactivity of Selected Commercial Soy Milks. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1823-1830. [PMID: 26878080 DOI: 10.1021/acs.jafc.6b00181] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Soy milk is a health-promoting beverage of which consumption is steadily expanding. Different bioactivities have been associated with soy products such as antioxidant capacity, anti-inflammatory properties, or decrease of cancer development risk. These activities have been related to the presence of several compounds, including polyphenols and serine protease inhibitors, although factors influencing such activities have been scarcely studied. In this study, we have determined the antioxidant capacity (ABTS and FRAP methods measured with the global antioxidant response, GAR protocol), total phenolic content, serine protease inhibitory activity, and presence of heat damage indicators in commercial soy milks. Polyphenols were primarily responsible for the antioxidant capacity of soy milks, increasing their concentration after digestion. Glycation under heat treatment might be responsible for decreasing protease inhibitory activities in soy milks. The results obtained support a role for furosine, a known marker of Maillard reaction and glycation, as a potential indicator to monitor both thermal treatment and effects on protease inhibitory activities in soy milk. The contribution of soy milk consumption to the daily intake of antioxidants and serine protease inhibitory activities is discussed.
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Affiliation(s)
- M Carmen Arques
- Departamento Fisiología y Bioquı́mica de la Nutrición Animal, Estación Experimental del Zaidin (EEZ-CSIC) , 18008 Granada, Spain
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatologı́a, Facultad de Farmacia, Campus de Cartuja, Universidad de Granada , 18071 Granada, Spain
| | - Cristina Delgado-Andrade
- Departamento Fisiología y Bioquı́mica de la Nutrición Animal, Estación Experimental del Zaidin (EEZ-CSIC) , 18008 Granada, Spain
| | - Alfonso Clemente
- Departamento Fisiología y Bioquı́mica de la Nutrición Animal, Estación Experimental del Zaidin (EEZ-CSIC) , 18008 Granada, Spain
| | - José A Rufián-Henares
- Departamento de Nutrición y Bromatologı́a, Facultad de Farmacia, Campus de Cartuja, Universidad de Granada , 18071 Granada, Spain
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27
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Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects. Food Chem 2016; 192:82-9. [DOI: 10.1016/j.foodchem.2015.06.063] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Revised: 05/06/2015] [Accepted: 06/20/2015] [Indexed: 01/19/2023]
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28
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Inactivation of Bacillus amyloliquefaciens spores by continuous high-pressure-assisted thermal sterilization in an oil-in-water (o/w) emulsion with 10 % soybean oil. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2600-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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29
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Huang YC, Kuo MI. Rheological Characteristics and Gelation of Tofu Made from Ultra-High-Pressure Homogenized Soymilk. J Texture Stud 2015. [DOI: 10.1111/jtxs.12133] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ying-Chia Huang
- Department of Food Science; Fu Jen Catholic University; New Taipei City Taiwan
| | - Meng-I Kuo
- Department of Food Science; Fu Jen Catholic University; New Taipei City Taiwan
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