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Rao Y, Tariq M, Wang M, Yu X, Liang H, Yuan Q. Preparation and characterization of bionics Oleosomes with high loading efficiency: The enhancement of hydrophobic space and the effect of cholesterol. Food Chem 2024; 457:140181. [PMID: 38943919 DOI: 10.1016/j.foodchem.2024.140181] [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: 01/23/2024] [Revised: 06/02/2024] [Accepted: 06/19/2024] [Indexed: 07/01/2024]
Abstract
Liposomes (LIP) loaded with natural active ingredients have significant potential in the food industry. However, their low loading efficiency (LE) hampers the advancement of liposomal products. To improve the loading capacity of functional compounds, bionic oleosomes (BOLE) with a monolayer of phospholipid membranes and a glyceryl tricaprylate/caprate (GTCC) oil core have first been engineered by high-pressure homogenization. TEM revealed that the core of BOLE consists of GTCC instead of water, thereby extending the hydrophobic space. Steady-state fluorescence and active loading experiments confirmed that cholesterol (CH) detached from the phospholipid membrane and entered the oil core, where it repelled cannabidiol (CBD). Based on the extending hydrophobic space, CBD-BOLE was prepared and its LE was 3.13 times higher than CBD-LIP. The CBD-phospholipid ratio (CPR) of CBD-BOLE significantly improved at least 7.8 times. Meanwhile, the free radical scavenging activity of CBD was increased and cytotoxicity was reduced.
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Affiliation(s)
- Yuan Rao
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 100029, Beijing, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Muhammad Tariq
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 100029, Beijing, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Mingxia Wang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 100029, Beijing, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Xin Yu
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 100029, Beijing, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Hao Liang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 100029, Beijing, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, PR China.
| | - Qipeng Yuan
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, 100029, Beijing, PR China; College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, PR China.
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Sahil, Madhumita M, Prabhakar PK. Effect of dynamic high-pressure treatments on the multi-level structure of starch macromolecule and their techno-functional properties: A review. Int J Biol Macromol 2024; 268:131830. [PMID: 38663698 DOI: 10.1016/j.ijbiomac.2024.131830] [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: 05/27/2023] [Revised: 04/02/2024] [Accepted: 04/22/2024] [Indexed: 05/05/2024]
Abstract
Over the past decades, dynamic high-pressure treatment (DHPT) executed by high-pressure homogenization (HPH) or microfluidization (DHPM) technology has received humongous research attention for starch macromolecule modification. However, the studies on starch multi-level structure alterations by DHPT have received inadequate attention. Furthermore, no review comprehensively covers all aspects of DHPT, explicitly addressing the combined effects of both technologies (HPH or DHPM) on starch's structural and functional characteristics. Hence, this review focused on recent advancements concerning the influences of DHPT on the starch multi-level structure and techno-functional properties. Intense mechanical actions induced by DHPT, such as high shear and impact forces, hydrodynamic cavitation, instantaneous pressure drops, and turbulence, altered the multi-level structure of starch for a short duration. The DHPT reduces the starch molecular weight and degree of branching, destroys short-range ordered and long-range crystalline structure, and degrades lamellar structure, resulting in partial gelatinization of starch granules. These structural changes influenced their techno-functional properties like swelling power and solubility, freeze-thaw stability, emulsifying properties, retrogradation rate, thermal properties, rheological and pasting, and digestibility. Processing conditions such as pressure level, the number of passes, inlet temperature, chamber geometry used, starch types, and their concentration may influence the above changes. Moreover, dynamic high-pressure treatment could form starch-fatty acids/polyphenol complexes. Finally, we discuss the food system applications of DHPT-treated starches and flours, and some limitations.
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Affiliation(s)
- Sahil
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, HR, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Sciences and Technology, University of Petroleum and Energy Studies, Bidholi, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, HR, India.
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Janahar JJ, Xu J, Balasubramaniam V, Yousef A, Ting E. Inactivation of Lactobacillus brevis cells and Bacillus cereus spores as influenced by pressure, shear, thermal, and valve geometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2173227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Affiliation(s)
- Jerish Joyner Janahar
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Jie Xu
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - V.M. Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
- Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, USA
| | - Ahmed Yousef
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Edmund Ting
- Pressure BioSciences Inc, South Easton, MA, USA
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Manthei A, López-Gámez G, Martín-Belloso O, Elez-Martínez P, Soliva-Fortuny R. Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies. Foods 2023; 12:3720. [PMID: 37893613 PMCID: PMC10606636 DOI: 10.3390/foods12203720] [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: 08/28/2023] [Revised: 09/20/2023] [Accepted: 10/06/2023] [Indexed: 10/29/2023] Open
Abstract
The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable source of dietary fiber (DF) and bioactive compounds. The utilization of these fiber-rich products as functional food ingredients demands the application of treatments to improve their techno-functional properties, such as oil and water binding, and health-related properties, such as fermentability, adsorption, and retardation capacities of glucose, cholesterol, and bile acids. The enhancement of health-promoting properties is strongly connected with certain structural and techno-functional characteristics, such as the soluble DF content, presence of hydrophobic groups, and viscosity. Novel physical, environmentally friendly technologies, such as ultrasound (US), high-pressure processing (HPP), extrusion, and microwave, have been found to have higher potential than chemical and comminution techniques in causing desirable structural alterations of the DF network that lead to the improvement of techno-functionality and health promotion. The application of enzymes was related to higher soluble DF content, which might be associated with improved DF properties. Combined physical and enzymatic treatments can aid solubilization and modifications, but their benefit needs to be evaluated for each DF source and the desired outcome.
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Affiliation(s)
| | | | | | | | - Robert Soliva-Fortuny
- Department of Food Technology, Engineering and Science, University of Lleida/Agrotecnio-CeRCA Center, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain; (A.M.)
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Pirozzi A, Olivieri F, Castaldo R, Gentile G, Donsì F. Cellulose Isolation from Tomato Pomace: Part II-Integrating High-Pressure Homogenization in a Cascade Hydrolysis Process for the Recovery of Nanostructured Cellulose and Bioactive Molecules. Foods 2023; 12:3221. [PMID: 37685154 PMCID: PMC10487015 DOI: 10.3390/foods12173221] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/18/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
This work proposes a biorefinery approach for utilizing tomato pomace (TP) through a top-down deconstructing strategy, combining mild chemical hydrolysis with high-pressure homogenization (HPH). The objective of the study is to isolate cellulose pulp using different combinations of chemical and physical processes: (i) direct HPH treatment of the raw material, (ii) HPH treatment following acid hydrolysis, and (iii) HPH treatment following alkaline hydrolysis. The results demonstrate that these isolation routes enable the production of cellulose with tailored morphological properties from TP with higher yields (up to +21% when HPH was applied before hydrolysis and approximately +6% when applied after acid or after alkaline hydrolysis). Additionally, the side streams generated by this cascade process show a four-fold increase in phenolic compounds when HPH is integrated after acid hydrolysis compared to untreated sample, and they also contain nanoparticles composed of hemicellulose and lignin, as shown by FT-IR and SEM. Notably, the further application of HPH treatment enables the production of nanostructured cellulose from cellulose pulp derived from TP, offering tunable properties. This approach presents a sustainable pathway for the extraction of cellulose and nanocellulose, as well as the valorization of value-added compounds found in residual biomass in the form of side streams.
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Affiliation(s)
- Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;
| | - Federico Olivieri
- Institute for Polymers Composites and Biomaterials, National research Council of Italy, IPCB CNR, Via Campi Flegrei, 34, 80078 Pozzuoli, Italy; (F.O.); (R.C.); (G.G.)
| | - Rachele Castaldo
- Institute for Polymers Composites and Biomaterials, National research Council of Italy, IPCB CNR, Via Campi Flegrei, 34, 80078 Pozzuoli, Italy; (F.O.); (R.C.); (G.G.)
| | - Gennaro Gentile
- Institute for Polymers Composites and Biomaterials, National research Council of Italy, IPCB CNR, Via Campi Flegrei, 34, 80078 Pozzuoli, Italy; (F.O.); (R.C.); (G.G.)
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;
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Zhao S, Yuan X, Yang L, Zhu M, Ma H, Zhao Y. The effects of modified quinoa protein emulsion as fat substitutes in frankfurters. Meat Sci 2023; 202:109215. [PMID: 37172548 DOI: 10.1016/j.meatsci.2023.109215] [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: 02/06/2023] [Revised: 03/30/2023] [Accepted: 05/03/2023] [Indexed: 05/15/2023]
Abstract
In the current study, the effects of replacing different proportions of pork back fat (0, 25, 50, 75, and 100%) with high-pressure homogenization-modified quinoa protein emulsions (HMQE) on the physicochemical, water distribution, and rheological properties of low-fat frankfurters were investigated. HMQE incorporation significantly increased the moisture, ash, protein content, pH and L⁎ values and decreased the a⁎ and b⁎ values and T2 relaxation time of the low-fat frankfurters (P < 0.05). Of note, 50% fat substitution by HMQE yielded higher WHC, textural properties, gel strength, immobilized water percentage and G' value of the frankfurters than others. HMQE incorporation changed the protein secondary structure from α-helix to β-sheet, forming a compact and uniform gel network structure with small cavities. Moreover, 50% fat substitution by HMQE did not affect sensory characteristics and improved the fat oxidative stability during storage. Therefore, the incorporation of HQME as a partial fat substitute resulted in nutritional benefits and quality enhancements, indicating that HQME could serve as a promising fat alternative in manufacturing low-fat frankfurters with desirable attributes.
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Affiliation(s)
- Shengming Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Xiaorui Yuan
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Liu Yang
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Mingming Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Hanjun Ma
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China
| | - Yanyan Zhao
- School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; National Pork Processing Technology Research and Development Professional Center, No.90 Hua lan Street, Xinxiang 453003, PR China.
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7
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Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds. Foods 2023; 12:foods12020400. [PMID: 36673492 PMCID: PMC9858198 DOI: 10.3390/foods12020400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/19/2023] Open
Abstract
The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization (85 °C/30 s) and high-pressure homogenization (HPH, 150 MPa/55 °C/1 min), were evaluated. For most of the nutrients and bioactive compounds, the hand and industrial juice squeezing rendered similar extraction efficiency. Individual composition of carotenoids in the juices were differentially affected by the extraction procedure and the treatments, but the red-fleshed orange juices contained between 3- to 6-times higher total carotenoids than the standard Navel juices, being phytoene and phytofluene the main carotenoids. The industrial and treated juices of both red-fleshed oranges contained 20-30% higher amounts of tocopherols but about 20% lower levels of vitamin C than Navel juices. Navel juices exhibited higher hydrophilic antioxidant capacity, while the red-fleshed orange juices showed an improved lipophilic antioxidant capacity. The main distinctive characteristic of the industrial juice by-product of the red-fleshed oranges was a higher content of carotenoids (×10) and singlet oxygen antioxidant capacity (×1.5-2) than the Navel by-product.
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8
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Parvathy Eswari A, Kavitha S, Yukesh Kannah R, Kumar G, Bhatia SK, Hoon Park J, Rajesh Banu J. Dispersion assisted pretreatment for enhanced anaerobic biodegradability and biogas recovery -strategies and applications. BIORESOURCE TECHNOLOGY 2022; 361:127634. [PMID: 35863598 DOI: 10.1016/j.biortech.2022.127634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 07/09/2022] [Accepted: 07/13/2022] [Indexed: 06/15/2023]
Abstract
Disperser assisted homogenization is a promising mechanical based disintegration process to improve the substrate biodegradability and biogas recovery from biomass. During dispersion, the extent of liquefaction relies on the dispersion parameters and biomass properties. Hence, assessment of the optimal parameters varies with type of disperser and biomass. Dispersion assisted homogenization of some biomass such as sludge is not only studied in lab scale but also investigated in full scale plants providing positive outcome. For instance, the large-scale investigation of disperser homogenization has attained nearly 40-50 percent increment in bioenergy recovery. However, research gaps in terms of energy and cost efficiency still exists. This review paper outlines the impact of disperser parameters, its efficiency in biomass disintegration and biogas recovery. It has been proposed to combine homogenization process in the bioenergy generation to investigate the energy and cost efficiency of the entire process.
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Affiliation(s)
- A Parvathy Eswari
- Department of Civil Engineering, Anna University Regional Campus, Tirunelveli 627007, India
| | - S Kavitha
- Department of Civil Engineering, Anna University Regional Campus, Tirunelveli 627007, India
| | - R Yukesh Kannah
- Department of Environmental and Sustainable Engineering, University at Albany, State University of New York, 1400 Washington Avenue, Albany, NY 12222, United States
| | - Gopalakrishnan Kumar
- School of Civil and Environmental Engineering, Yonsei University, Seoul 03722, South Korea
| | - Shashi Kant Bhatia
- Department of Biological Engineering, Konkuk University, Seoul 05029, South Korea
| | - Jeong Hoon Park
- Korea Institute of Industrial Technology, Sustainable Technology and Wellness R&D Group Jeju City, South Korea
| | - J Rajesh Banu
- Department of Life Science, Central University of Tamil Nadu, Neelakudi, Thiruvarur 610005, India.
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9
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Zhou C, Huang Y, Chen J, Chen H, Wu Q, Zhang K, Li D, Li Y, Chen Y. Effects of high-pressure homogenization extraction on the physicochemical properties and antioxidant activity of large-leaf yellow tea polysaccharide conjugates. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.09.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Improving the quality of mandarin juice using a combination of filtration and standard homogenization. Food Chem 2022; 383:132522. [PMID: 35413751 DOI: 10.1016/j.foodchem.2022.132522] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 02/16/2022] [Accepted: 02/18/2022] [Indexed: 11/22/2022]
Abstract
Cloud loss and pulp precipitation are serious quality defects of mandarin juice (MJ) which brake on industrialization and need to be overcome by developing stabilization process. Therefore, filtration (FT) and standard homogenization (SH) on improving the cloud stability of MJ and minimizing the loss of major qualities were investigated. The FT-SH combined treatment effectively decreased the minimal particle size below 15 μm and sedimentation rate by 17.30%-74.40%, and increased the cloud value from 7.97% to 332.57%, results in more uniformity and cloud stability of MJ. Moreover, FT reduced the pectin methylesterase (PME) activity by 34.19%-50.96%, browning (ΔE∗ < 3), free and bound phenol contents (27.81% and 59.13%), and aroma intensity (p < 0.05). SH released the free phenols from bound phenols association with cloudiness. The optimum stabilization condition was considered as the 100-mesh + 20 MPa that was obviously improved the cloudiness and minimizing the color, polyphenol and aroma loss.
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Liu Y, Liao M, Rao L, Zhao L, Wang Y, Liao X. Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice. Food Sci Nutr 2022; 10:3072-3084. [PMID: 36171764 PMCID: PMC9469897 DOI: 10.1002/fsn3.2906] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 04/11/2022] [Accepted: 04/12/2022] [Indexed: 12/05/2022] Open
Abstract
In this study, composite pear juice was processed by ultra‐high pressure homogenization (UHPH) at four different pressures (50, 100, 150, and 200 MPa) with six different temperatures (4, 20, 30, 40, 60, and 80°C), then microorganism and physicochemical and nutritional properties of the samples were investigated. The counts of total aerobic bacteria (TAB) and yeasts and molds (Y&M) were reduced by 0.89–4.72 log10 CFU/ml and 0.40–3.03 log10 CFU/ml after processing, respectively. There was no significant change on total soluble solid and color, but significant decreases of pH and particle size value were observed, and the antioxidant activity, total phenolic content, viscosity, and suspension stability significantly increased in treated samples. Compared to the untreated samples, polyphenol oxidase (PPO) and peroxidase (POD) activity of UHPH‐treated samples varied between 97%–126% and 81%–165%, respectively, indicating that the PPO and POD activities could be inactivated or activated by UHPH. This study introduced proper temperature combined with UHPH could improve the microbial inactivation and the quality of the compound juice.
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Affiliation(s)
- Yan Liu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Centre for Fruit and Vegetable Processing Beijing China
- Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China
- Beijing Key Laboratory for Food Nonthermal Processing Beijing China
| | - Mengyu Liao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Centre for Fruit and Vegetable Processing Beijing China
- Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China
- Beijing Key Laboratory for Food Nonthermal Processing Beijing China
| | - Lei Rao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Centre for Fruit and Vegetable Processing Beijing China
- Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China
- Beijing Key Laboratory for Food Nonthermal Processing Beijing China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Centre for Fruit and Vegetable Processing Beijing China
- Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China
- Beijing Key Laboratory for Food Nonthermal Processing Beijing China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Centre for Fruit and Vegetable Processing Beijing China
- Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China
- Beijing Key Laboratory for Food Nonthermal Processing Beijing China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Centre for Fruit and Vegetable Processing Beijing China
- Key Lab of Fruit and Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China
- Beijing Key Laboratory for Food Nonthermal Processing Beijing China
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12
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Caramona A, Coimbra I, Pinto T, Aparício S, Madeira PJA, Ribeiro HM, Marto J, Almeida AJ. Repurposing of Marine Raw Materials in the Formulation of Innovative Plant Protection Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4221-4242. [PMID: 35357173 DOI: 10.1021/acs.jafc.2c00038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Over the years, the growth of the world population has caused a huge agricultural production to support the population's needs. Since plant protection products are essential to preserve agricultural crops and to optimize vital plant processes, it is crucial to use more sustainable, biodegradable, and biocompatible raw materials, without harming the environment and human health. Although the development of new plant protection products is a costly process, the environmental benefits should be considered. In this context, marine raw materials obtained as byproducts of fishing industries, possessing a wide variety of physicochemical and biological properties, can serve as a promising source of such materials. They have a high potential for developing alternative and safe formulations for agricultural applications, not only as biocompatible excipients but also as effective and selective, or even both. It is also possible to promote a synergistic effect between an active substance and the biological activity of the marine polymer used in the formulation, enabling plant protection products with lower concentrations of the active substances. Thus, this review addresses the repurposing of marine raw materials for the development of innovative plant protection products, focusing on micro- and nanoparticulate formulations, to protect the environment through more ecological and sustainable strategies.
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Affiliation(s)
- Aline Caramona
- iMed.ULisboa, Research Institute for Medicines, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - Inês Coimbra
- Ascenza Agro SA, Av. do Rio Tejo, Herdade das Praias, 2910-440 Setúbal, Portugal
| | - Teresa Pinto
- Ascenza Agro SA, Av. do Rio Tejo, Herdade das Praias, 2910-440 Setúbal, Portugal
| | - Sónia Aparício
- Ascenza Agro SA, Av. do Rio Tejo, Herdade das Praias, 2910-440 Setúbal, Portugal
| | | | - Helena Margarida Ribeiro
- iMed.ULisboa, Research Institute for Medicines, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - Joana Marto
- iMed.ULisboa, Research Institute for Medicines, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
| | - António José Almeida
- iMed.ULisboa, Research Institute for Medicines, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal
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Levy R, Okun Z, Shpigelman A. Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102909] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Kadukkattil Ramanunny A, Singh SK, Wadhwa S, Gulati M, Kapoor B, Khursheed R, Kuppusamy G, Dua K, Dureja H, Chellappan DK, Jha NK, Gupta PK, Vishwas S. Overcoming hydrolytic degradation challenges in topical delivery: non-aqueous nano-emulsions. Expert Opin Drug Deliv 2021; 19:23-45. [PMID: 34913772 DOI: 10.1080/17425247.2022.2019218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
INTRODUCTION Non-aqueous nano-emulsions (NANEs) are colloidal lipid-based dispersions with nano-sized droplets formed by mixing two immiscible phases, none of which happens to be an aqueous phase. Their ability to incorporate water and oxygen sensitive drugs without any susceptibility to degradation makes them the optimum dosage form for such candidates. In NANEs, polar liquids or polyols replace the aqueous phase while surfactants remain same as used in conventional emulsions. They are a part of the nano-emulsion family albeit with substantial difference in composition and application. AREAS COVERED The present review provides a brief insight into the strategies of loading water-sensitive drugs into NANEs. Further advancement in these anhydrous systems with the use of solid particulate surfactants in the form of Pickering emulsions is also discussed. EXPERT OPINION NANEs offer a unique platform for delivering water-sensitive drugs by loading them in anhydrous formulation. The biggest advantage of NANEs vis-à-vis the other nano-cargos is that they can also be prepared without using equipment-intensive techniques. However, the use of NANEs in drug delivery is quite limited. Looking at the small number of studies available in this direction, a need for further research in this field is required to explore this delivery system further.
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Affiliation(s)
| | - Sachin Kumar Singh
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, India
| | - Sheetu Wadhwa
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, India
| | - Monica Gulati
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, India
| | - Bhupinder Kapoor
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, India
| | - Rubiya Khursheed
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, India
| | - Gowthamarajan Kuppusamy
- Department of Pharmaceutics, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Ooty, Nilgiris, India.,Centre of Excellence in Nanoscience & Technology, JSS College of Pharmacy, JSS Academy of Higher Education & Research, Ooty, Nilgiris, India
| | - Kamal Dua
- Discipline of Pharmacy, Graduate School of Health, University of Technology Sydney, Australia.,Faculty of Health, Australian Research Centre in Complementary and Integrative Medicine, University of Technology Sydney, Ultimo, Australia
| | - Harish Dureja
- Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak, India
| | - Dinesh Kumar Chellappan
- Department of Life Sciences, School of Pharmacy, International Medical University, Kuala Lumpur, Malaysia
| | - Niraj Kumar Jha
- Department of Biotechnology, School of Engineering & Technology (Set), Sharda University, Greater Noida, India
| | - Piyush Kumar Gupta
- Department of Life Sciences, School of Basic Sciences and Research, Sharda University, Greater Noida, India
| | - Sukriti Vishwas
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, India
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15
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Preparation of Stable Phase Change Material Emulsions for Thermal Energy Storage and Thermal Management Applications: A Review. MATERIALS 2021; 15:ma15010121. [PMID: 35009265 PMCID: PMC8746220 DOI: 10.3390/ma15010121] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/17/2021] [Accepted: 12/20/2021] [Indexed: 11/17/2022]
Abstract
Thermal energy storage (TES) is an important means for the conservation and efficient utilization of excessive and renewable energy. With a much higher thermal storage capacity, latent heat storage (LHS) may be more efficient than sensible heat storage. Phase change materials (PCMs) are the essential storage media for LHS. PCM emulsions have been developed for LHS in flow systems, which act as both heat transfer and thermal storage media with enhanced heat transfer, low pumping power, and high thermal storage capacity. However, two major barriers to the application of PCM emulsions are their instability and high degree of supercooling. To overcome these, various strategies have been attempted, such as the reduction of emulsion droplet size, addition of nucleating agents, and optimization of the formulation. To the best of our knowledge, however, there is still a lack of review articles on fabrication methods for PCM emulsions or their latest applications. This review was to provide an up-to-date and comprehensive summary on the effective strategies and the underlying mechanisms for the preparation of stable PCM emulsions and reduction of supercooling, especially with the organic PCMs of paraffin. It was also to share our insightful perspectives on further development and potential applications of PCM emulsions for efficient energy storage.
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16
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Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111746] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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18
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Effect of Cryoconcentration Assisted by Centrifugation-Filtration on Bioactive Compounds and Microbiological Quality of Aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) and Calafate (Berberis microphylla G. Forst) Extracts Pretreated with High-Pressure Homogenization. Processes (Basel) 2021. [DOI: 10.3390/pr9040692] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to evaluate the effect of cryoconcentration assisted by centrifugation-filtration on the bioactive compounds and the microbiological quality of aqueous maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla G. Forst) extracts pretreated with high-pressure homogenization (HPH). Aqueous extracts were prepared from fresh fruits which were treated with HPH (predefined pressure and number of passes). The best pretreatment was determined by aerobic mesophilic, fungal, and yeast counts. Treated extracts were frozen at −30 °C in special tubes and centrifuged at 4000 rpm for 10 min to obtain the cryoconcentrated product. The optimal pretreatment conditions for HPH were 200 MPa and one pass in which the extracts exhibited no microorganism counts. Cryoconcentration by freezing and subsequent centrifugation-filtration in a single cycle showed high process efficiency (>95%) in both soluble solids and bioactive compounds (total polyphenols and anthocyanins) and antioxidant capacity of the fresh fruits and extracts. The HPH treatment and subsequent cryoconcentration assisted by centrifugation-filtration is an efficient technology to obtain concentrates with good microbiological quality and a high content of bioactive compounds.
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19
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Levy R, Okun Z, Davidovich-Pinhas M, Shpigelman A. Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106442] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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20
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Yong SXM, Song CP, Choo WS. Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2020.593259] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
High-pressure homogenization (HPH) and high-pressure processing (HPP) are emerging technologies for the food industry. Both technologies employ high pressure to preserve foods. However, the principal mechanism of HPH is based on shear stress distribution in a material instead of a decrease in volume due to an increase in pressure as occurring in HPP. HPH can be used in extraction or preservation of bioactive compounds and phytochemicals. This review first describes the mechanism of HPH processing. Next, this review discusses the impact of HPH on extractability and stability of phytochemicals such as carotenoids, vitamin C, polyphenols, and anthocyanins in various food matrices. In general, the use of HPH slightly improved or maintained the extractability of the phytochemicals. Similarly, HPH slightly reduced or maintained the stability of the phytochemicals but this is dependent on the food matrix and type of phytochemical. HPH has a great potential to be used to improve the extractability and maintaining the stability of these phytochemicals or to be used together with milder thermal processing. Besides understanding the impact of HPH on the extractability and stability of phytochemicals, the impact of HPH on the nutritional quality of the food matrices needs to be thoroughly evaluated.
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21
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Janahar JJ, Marciniak A, Balasubramaniam VM, Jimenez-Flores R, Ting E. Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes. J Dairy Sci 2020; 104:1531-1547. [PMID: 33309347 DOI: 10.3168/jds.2020-19081] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 10/09/2020] [Indexed: 01/23/2023]
Abstract
The effects of pressure, temperature, shear, and their interactions on selected quality attributes and stability of milk during ultra-shear technology (UST) were investigated. The UST experiments include pressure (400 MPa) treatment of the milk sample preconditioned at 2 different initial temperatures (25°C and 15°C) and subsequently depressurizing it via a shear valve at 2 flow rates (low: 0.15-0.36 g/s; high: 1.11-1.22 g/s). Raw milk, high-pressure processed (HPP; 400 MPa, ~40°C for 0 and 3 min) and thermal treated (72°C for 15 s) milk samples served as the controls. The effect of different process parameters on milk quality attributes were evaluated using particle size, zeta potential, viscosity, pH, creaming, lipase activity, and protein profile. The HPP treatment did not cause apparent particle size reduction but increased the sample viscosity up to 3.08 mPa·s compared with 2.68 mPa·s for raw milk. Moreover, it produced varied effects on creaming and lipase activity depending on hold time. Thermal treatment induced slight reduction in particle size and creaming as compared with raw milk. The UST treatment at 35°C reduced the effective diameter of sample particles from 3,511.76 nm (raw milk) to 291.45 nm. This treatment also showed minimum relative lipase activity (29.93%) and kept milk stable by preventing creaming. The differential effects of pressure, shear, temperature, and their interactions were evident, which would be useful information for equipment developers and food processors interested in developing improved food processes for dairy beverages.
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Affiliation(s)
- Jerish Joyner Janahar
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Alice Marciniak
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - V M Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, Columbus 43210; Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus 43210.
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Edmund Ting
- Pressure BioSciences Inc., South Easton, MA 02375
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22
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Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.032] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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23
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Huang X, Yang Y, Liu Q, He WQ. Effect of high pressure homogenization on sugar beet pulp: Physicochemical, thermal and structural properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110177] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Pukale SS, Sharma S, Dalela M, Singh AK, Mohanty S, Mittal A, Chitkara D. Multi-component clobetasol-loaded monolithic lipid-polymer hybrid nanoparticles ameliorate imiquimod-induced psoriasis-like skin inflammation in Swiss albino mice. Acta Biomater 2020; 115:393-409. [PMID: 32846238 DOI: 10.1016/j.actbio.2020.08.020] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 08/02/2020] [Accepted: 08/18/2020] [Indexed: 12/17/2022]
Abstract
Lipid-polymer hybrid nanoparticles (LPNs) exhibit several advantages over polymeric and non-polymeric systems in terms of improved drug loading, controlled release, stability, and cellular uptake. Herein we report a scalable and stable monolithic lipid-polymer hybrid nanoparticles (LPNs) consisting of a combination of lipids (solid and liquid) and an amphiphilic copolymer, mPEG-PLA. Clobetasol propionate, a topical corticosteroid, was encapsulated in the hydrophobic core of these LPNs that showed spherical shaped particles with a z-average size of 94.8 nm (PDI = 0.213) and encapsulation efficiency of 84.3%. These clobetasol loaded LPNs (CP/LPNs) were formulated into a topical hydrogel using carbopol 974P. CP/LPNs gel showed a sustained in vitro clobetasol release for 7 days with no burst release and 6 month stability at 2-8°C and room temperature. Further, CP/LPNs showed an improved cellular uptake with significant growth inhibition of HaCaT cells. In ex vivo studies, these LPNs penetrated into the viable epidermis and dermis region of the psoriatic skin with undetectable quantities leaching to the reservoir. Further, the topical application of CP/LPNs gel on Swiss albino mice with psoriasis-like inflammation showed negligible leaching of clobetasol into the systemic circulation. Efficacy assessment showed significantly improved PASI score, reduced skin damage and proliferation after treatment with CP/LPNs gel as compared to marketed product (Clobetamos™). Collectively, the enhanced cellular uptake, high skin penetration with increased skin retention, and improved efficacy demonstrate the potential of these LPNs for future clinical application.
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25
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Fortes NHM, Gut JAW. Correction of residence time distribution measurements for short holding times in pasteurization processes. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
When in-line cells are used for obtaining residence time distribution (RTD) data from systems with short residence time, the signal distortion caused by the cell can compromise the results. A procedure to correct such distortion using convolution of signals in the time domain is proposed. First, the RTD of the cell is characterized, and then the E-curve of an RTD model is convoluted with the cell curve. The convoluted E-curve is fitted to the experimental data by adjusting the mean time and the model parameter. The procedure is demonstrated using a pilot scale pasteurization unit with two heaters, one cooler and six options of holding tube. Pulse experiments were performed, E-curves were obtained for each process step and five RTD models were tested. The convolution procedure was successful in removing the distortion caused by the detection cell, which was very significant for the holding tubes.
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Affiliation(s)
- Nilo H. M. Fortes
- Department of Chemical Engineering , Escola Politécnica, University of São Paulo , São Paulo , SP , 05588-000 , Brazil
| | - Jorge A. W. Gut
- Department of Chemical Engineering , Escola Politécnica, University of São Paulo , São Paulo , SP , 05588-000 , Brazil
- FoRC – Food Research Center, University of São Paulo , São Paulo , SP , 05508-080 , Brazil
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26
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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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27
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Stinco CM, Sentandreu E, Mapelli-Brahm P, Navarro JL, Vicario IM, Meléndez-Martínez AJ. Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice. Food Chem 2020; 331:127259. [PMID: 32562977 DOI: 10.1016/j.foodchem.2020.127259] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 06/03/2020] [Accepted: 06/04/2020] [Indexed: 01/12/2023]
Abstract
Production of high-quality healthy foods through sustainable methodologies is an urgent necessity. High pressure homogenization (HPH) is an interesting alternative to obtain premium citrus juices, but its effects on bioactive compounds are unclear. There was studied the influence of HPH (150 MPa) and pasteurization (92 °C for 30 s and 85 °C for 15 s) processing on physicochemical properties and in vitro bioaccessibility of carotenoids and flavonoids in orange juices. Regarding fresh juice, physicochemical properties of samples remained unchanged although cloudiness was improved by homogenization. Pasteurization did not affect total carotenoids content and retinol activity equivalents (RAE) of juices whereas homogenization yielded a significant reduction (1.37 and 1.35-fold, respectively). Interestingly, particle size reduction from homogenization drastically enhanced (about 5-fold) bioaccessibility of carotenoids including hardly bioaccessible epoxycarotenoids, finding unaltered rates in pasteurized samples. Bioaccessibility of flavonoids was constant in all cases. Results can promote HPH as an efficient option to obtain health-enhanced foods.
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Affiliation(s)
- Carla M Stinco
- Food Colour & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Enrique Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Ave. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Paula Mapelli-Brahm
- Food Colour & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, 41012 Sevilla, Spain
| | - José L Navarro
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Ave. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Isabel M Vicario
- Food Colour & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, 41012 Sevilla, Spain
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28
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Morales-Medina R, Dong D, Schalow S, Drusch S. Impact of microfluidization on the microstructure and functional properties of pea hull fibre. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105660] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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29
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Effect of high pressure homogenization on sugar beet pulp: Rheological and microstructural properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109245] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Wu H, Xiao D, Lu J, Jiao C, Li S, Lei Y, Liu D, Wang J, Zhang Z, Liu Y, Shen G, Li S. Effect of high-pressure homogenization on microstructure and properties of pomelo peel flour film-forming dispersions and their resultant films. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105628] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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31
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Liu X, Wang X, Yu C, Jiang L, Yu D, Wang L, Elfalleh W. Study of electrochemically treated walnut emulsion and its stability. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xin Liu
- School of Food ScienceNortheast Agricultural University Harbin China
| | - Xu Wang
- School of Food ScienceNortheast Agricultural University Harbin China
| | - Changhua Yu
- School of Food ScienceNortheast Agricultural University Harbin China
| | - Lianzhou Jiang
- School of Food ScienceNortheast Agricultural University Harbin China
| | - Dianyu Yu
- School of Food ScienceNortheast Agricultural University Harbin China
| | - Liqi Wang
- School of Computer and Information EngineeringHarbin University of Commerce Harbin China
| | - Walid Elfalleh
- Laboratoire Energie, Eau, Environnement et Procèdes, (LEEEP) LR18ES35, Ecole Nationale d'Ingénieurs de GabèsUniversité de Gabès Gabès Tunisia
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32
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Yadav KS, Kale K. High Pressure Homogenizer in Pharmaceuticals: Understanding Its Critical Processing Parameters and Applications. J Pharm Innov 2019. [DOI: 10.1007/s12247-019-09413-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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33
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Bevilacqua A, Campaniello D, Speranza B, Altieri C, Sinigaglia M, Corbo MR. Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review. J Food Prot 2019; 82:2049-2064. [PMID: 31702965 DOI: 10.4315/0362-028x.jfp-19-059] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Some nonthermal technologies have gained special interest as alternative approaches to thermal treatments. High pressure homogenization (HPH) and ultrasound (US) are two of the most promising approaches. They rely upon two different modes of action, although they share some mechanisms or ways of actions (mechanic burden against cells, cavitation and micronization, primary targets being the cell wall and the membrane, temperature and pressure playing important roles for their antimicrobial potential, and their effect on cells can be either positive or negative). HPH is generally used in milk and dairy products to break lipid micelles, whereas US is used for mixing and/or to obtain active compounds of food. HPH and US have been tested on pathogens and spoilers with different effects; thus, the main goal of this article is to describe how US and HPH act on biological systems, with a focus on antimicrobial activity, mode of action, positive effects, and equipment. The article is composed of three main parts: (i) an overview of US and HPH, with a focus on some results covered by other reviews (mode of action toward microorganisms and effect on enzymes) and some new data (positive effect and modulation of metabolism); (ii) a tentative approach for a comparative resistance of microorganisms; and (iii) future perspectives.
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Affiliation(s)
- Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Daniela Campaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Barbara Speranza
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Clelia Altieri
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
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34
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Moscovici Joubran A, Katz IH, Okun Z, Davidovich-Pinhas M, Shpigelman A. The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102203] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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35
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Abstract
High pressure homogenization (HPH) is an emerging technology with several possible applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic inactivation, cell disruption for the extraction of intracellular components, as well as modification of food biopolymer structures to steer their functionalities. All these effects are attributable to the intense mechanical stresses, such as cavitation and shear forces, suffered by the product during the passage through the homogenization valve. The exploitation of the disruptive forces delivered during HPH was also recently proposed for winemaking applications. In this review, after a general description of HPH and its main applications in food processing, the survey is extended to the use of this technology for the production of wine and fermented beverages, particularly focusing on the effects of HPH on the inactivation of wine microorganisms and the induction of yeast autolysis. Further enological applications of HPH technology, such as its use for the production of inactive dry yeast preparations, are also discussed.
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36
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Huang X, Lee EJ, Ahn DU. Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:881-890. [PMID: 30744367 PMCID: PMC6498084 DOI: 10.5713/ajas.18.0738] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 11/19/2018] [Accepted: 12/04/2018] [Indexed: 11/27/2022]
Abstract
OBJECTIVE A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. METHODS Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. RESULTS The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were <0.5% of total fat. Addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were <0.4 mg/g for choline and 4 μg/g for lutein. The lutein in the products continued to decrease over the storage time, and only about 15% to 20% of the 0-month amounts were left after 3 months of storage. Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and 55°C to 75°C was the optimal water temperature conditions to dissolve them. CONCLUSION Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.
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Affiliation(s)
- Xi Huang
- College of Food Science & Technology, Huazhong Agricultural University, Egg Processing Technology Local Joint National Engineering Research Center, National R&D Center for Egg Processing, Wuhan, Hubei 430070,
China
| | - Eun Joo Lee
- Department of Food and Nutrition, University of Wisconsin-Stout, Menomonie, WI 54751,
USA
| | - Dong U. Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011,
USA
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38
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High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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39
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Paniagua-Martínez I, Ramírez-Martínez A, Serment-Moreno V, Rodrigues S, Ozuna C. Non-thermal Technologies as Alternative Methods for Saccharomyces cerevisiae Inactivation in Liquid Media: a Review. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2066-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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40
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Huang J, Wang Q, Sun R, Li T, Xia N, Xia Q. Antioxidant Activity, In Vitro Digestibility and Stability of Flaxseed Oil and Quercetin Co-Loaded Submicron Emulsions. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700441] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Juan Huang
- School of Biological Science and Medical Engineering; State Key Laboratory of Bioelectronics; Southeast University; Nanjing P.R. China
- National Demonstration Center for Experimental Biomedical Engineering Education; Southeast University; Nanjing P.R. China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou P.R. China
| | - Qiang Wang
- School of Biological Science and Medical Engineering; State Key Laboratory of Bioelectronics; Southeast University; Nanjing P.R. China
- National Demonstration Center for Experimental Biomedical Engineering Education; Southeast University; Nanjing P.R. China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou P.R. China
| | - Rui Sun
- School of Biological Science and Medical Engineering; State Key Laboratory of Bioelectronics; Southeast University; Nanjing P.R. China
- National Demonstration Center for Experimental Biomedical Engineering Education; Southeast University; Nanjing P.R. China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou P.R. China
| | - Tong Li
- School of Biological Science and Medical Engineering; State Key Laboratory of Bioelectronics; Southeast University; Nanjing P.R. China
- National Demonstration Center for Experimental Biomedical Engineering Education; Southeast University; Nanjing P.R. China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou P.R. China
| | - Nan Xia
- School of Biological Science and Medical Engineering; State Key Laboratory of Bioelectronics; Southeast University; Nanjing P.R. China
- National Demonstration Center for Experimental Biomedical Engineering Education; Southeast University; Nanjing P.R. China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou P.R. China
| | - Qiang Xia
- School of Biological Science and Medical Engineering; State Key Laboratory of Bioelectronics; Southeast University; Nanjing P.R. China
- National Demonstration Center for Experimental Biomedical Engineering Education; Southeast University; Nanjing P.R. China
- Collaborative Innovation Center of Suzhou Nano Science and Technology; Suzhou P.R. China
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Leite TS, Augusto PED, Cristianini M. Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1362653] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Thiago Soares Leite
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP,Brazil
| | - Pedro E. D. Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP,Brazil
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