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Oh J, Lee KG. Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives. Food Chem 2024; 455:139991. [PMID: 38850990 DOI: 10.1016/j.foodchem.2024.139991] [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: 03/15/2024] [Revised: 06/02/2024] [Accepted: 06/04/2024] [Indexed: 06/10/2024]
Abstract
This study analyzed the physicochemical properties of nut-based milk and sweetened condensed milk (SCM) alternatives. Four types of nuts (almonds, cashews, hazelnuts, and walnuts) were roasted at 140 °C for 15 min, followed by the preparation and analysis of milk and SCM alternatives. During the production of SCM by heating with adding sugar, the pH, moisture, and L* decreased, while the carbohydrates, viscosity, and browning index increased significantly (p < 0.05). Oleic acid, linoleic acid, and linolenic acid contents were comparable among all samples (p > 0.05). Volatile compounds were analyzed using HS-SPME-GC-MS to determine changes due to roasting and heating, and a total of 54 volatile compounds were identified. These findings to show the importance of the physicochemical characteristics of milk and SCM alternatives, provide practical information for the development of improved-quality dairy alternatives.
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Affiliation(s)
- Jeongeun Oh
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea.
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2
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Su J, Qiu X, Pei Y, Zhang Z, Liu G, Luan J, Nie J, Li X. Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties. Foods 2024; 13:769. [PMID: 38472882 DOI: 10.3390/foods13050769] [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: 01/29/2024] [Revised: 02/17/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
The lotus seed and lily bulb beverage (LLB) has a problem with solid particle sedimentation. To address this issue, LLB was homogenised twice at different pressures (0~100 MPa) using a homogeniser. This study aims to investigate the changes in the particle size distribution (PSD), microstructure, rheological behaviour, sedimentation index (IS), turbidity, physicochemical properties, and sensory quality of LLBs after homogenisation treatments. The results regarding PSD and microstructure showed that the suspended particles were decomposed at high pressure with increasing homogenisation pressure, forming small particles of cellular material, cell wall fragments, fibre fractions, and polymers. The LLB showed shear-thinning behaviour and weak gelation characteristics (G' > G″) and rheological properties. Among all homogenisation pressures, the 60 MPa sample showed the lowest sedimentation rate and the highest turbidity. When the pressure was increased from 0 to 100 MPa, the total soluble solid (TSS) content showed an upward trend, while the ascorbic acid content (AAC) gradually decreased. The highest sensory evaluation was observed in the 60 MPa sample in terms of overall acceptability.
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Affiliation(s)
- Jiajia Su
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Xiaokun Qiu
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Yi Pei
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Zhuo Zhang
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Guanghui Liu
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Jiaojiao Luan
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Jiangli Nie
- College of Horticulture and Landscape Architecture, Tianjin Agricultural University, Tianjin 300384, China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
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3
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Andressa I, Kelly Silva do Nascimento G, Monteiro Dos Santos T, Rodrigues RDS, de Oliveira Teotônio D, Paucar-Menacho LM, Machado Benassi V, Schmiele M. Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs. Food Funct 2024; 15:460-480. [PMID: 38170850 DOI: 10.1039/d3fo04199a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
Lactose intolerance affects about 68-70% of the world population and bovine whey protein is associated with allergic reactions, especially in children. Furthermore, many people do not consume dairy-based foods due to the presence of cholesterol and ethical, philosophical and environmental factors, lifestyle choices, and social and religious beliefs. In this context, the market for beverages based on pulses, oilseeds, cereals, pseudocereals and seeds and products that mimic dairy foods showed a significant increase over the years. However, there are still many sensory, nutritional, and technological limitations regarding producing and consuming these products. Thus, to overcome these negative aspects, relatively simple technologies such as germination and fermentation, the addition of ingredients/nutrients and emerging technologies such as ultra-high pressure, pulsed electric field, microwave and ultrasound can be used to improve the product quality. Moreover, consuming plant-based beverages is linked to health benefits, including antioxidant properties and support in the prevention and treatment of disorders and common diseases like hypertension, diabetes, anxiety, and depression. Thus, vegetable-based beverages and their derivatives are viable alternatives and low-cost for replacing dairy foods in most cases.
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Affiliation(s)
- Irene Andressa
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Glauce Kelly Silva do Nascimento
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Tatiane Monteiro Dos Santos
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Rosane da Silva Rodrigues
- Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Campus Capão do Leão, PO Box 354, Zip Code: 96.160-000, Pelotas, RS, Brazil
| | - Daniela de Oliveira Teotônio
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Luz María Paucar-Menacho
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Perú
| | - Vivian Machado Benassi
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
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Sherman IM, Mounika A, Srikanth D, Shanmugam A, Ashokkumar M. Leveraging new opportunities and advances in high-pressure homogenization to design non-dairy foods. Compr Rev Food Sci Food Saf 2024; 23:e13282. [PMID: 38284573 DOI: 10.1111/1541-4337.13282] [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: 06/08/2023] [Revised: 10/15/2023] [Accepted: 11/27/2023] [Indexed: 01/30/2024]
Abstract
High-pressure homogenization (HPH) and ultrahigh-pressure homogenization (UHPH) are emerging food processing techniques for stabilizing emulsions and food components under the pressure range from 60 to 400 MPa. Apart from this, they also support increasing nutritional profile, food preservation, and functionality enhancement. Even though the food undergoes the shortest processing operation, the treatment leads to modification of physical, chemical, and techno-functional properties, in addition to the formation of micro-sized particles. This study focuses on recent advances in using HPH/UHPH on plant-based milk sources such as soybeans, almonds, hazelnuts, and peanuts. Overall, this systematic review provides an in-depth analysis of the principles of HPH/UHPH, the mechanism of action, and their applications in other nondairy areas such as fruits and vegetables, meat, fish, and marine species. This work also deciphers the role of HPH/UHPH in modifying food components, their functional quality enhancement, and their provision of oxidative resistance to many foods. HPH is not only perceived as a technique for size reduction and homogenization; however, it does various functions like microbial inactivation, improvement of rheologies like texture and consistency, decreasing of lipid oxidation, and making positive modifications to proteins such as changes to the secondary structure and tertiary structure thereby enhancing the emulsifying properties, hydrophobicity of proteins, and other associated functional properties in many nondairy sources at pressures of 100-300 MPa. Thus, HPH is an emerging technique with a high throughput and commercialization value in food industries.
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Affiliation(s)
- Irene Mary Sherman
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
| | - Addanki Mounika
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
| | - Davanam Srikanth
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India
| | - Muthupandian Ashokkumar
- Sonochemistry Group, School of Chemistry, University of Melbourne, Parkville, Victoria, Australia
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Baskıncı T, Gul O. Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization. Int J Biol Macromol 2023; 250:126005. [PMID: 37562472 DOI: 10.1016/j.ijbiomac.2023.126005] [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: 05/02/2023] [Revised: 07/18/2023] [Accepted: 07/25/2023] [Indexed: 08/12/2023]
Abstract
In this study, we aimed to determine the effect of high pressure homogenization (HPH) at a pressure up to 150 MPa on microstructural, techno-functional and rheological properties of sesame protein isolate (SPI). HPH treatment caused a partial change in the secondary structure of SPI, however, the changes in surface hydrophobicity and free -SH groups, indicating HPH had significant effect on the tertiary structure. After the HPH treatment, the particles dispersed homogeneously with more rougher surface. Sesame proteins had the smallest particle size (0.79 μm) and highest zeta potential (38.83 mV) at 100 MPa pressure. The most developed water/oil holding capacity, emulsification and foaming properties were achieved at 100 MPa pressure. However, the maximum stable foam formation (83.33 %) was determined at 150 MPa pressure. When the shear rate is fixed as 50 1/s, an increase in the viscosity value of the samples treated with 100 and 150 MPa pressure was detected compared to the control sample, while the lowest viscosity was determined the ones treated at 50 MPa. In all samples except 50 MPa pressure-treated proteins, viscoelastic character became dominant with increasing frequency (G' > G″). Modification with HPH resulted in a decrease of about 15 °C in the gelation temperature of SPI.
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Affiliation(s)
- Tuğba Baskıncı
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey
| | - Osman Gul
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey.
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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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Effect of hazelnut type, hydrocolloid concentrations and ultrasound applications on physicochemical and sensory characteristics of hazelnut-based milks. Food Chem 2023; 402:134288. [DOI: 10.1016/j.foodchem.2022.134288] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 08/22/2022] [Accepted: 09/13/2022] [Indexed: 11/18/2022]
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Effect of bulk nanobubbles on ultrafiltration membrane performance: Physiochemical, rheological, and microstructural properties of the resulting skim milk concentrate dispersions. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Jonas da Rocha Esperança V, Corrêa de Souza Coelho C, Tonon R, Torrezan R, Freitas-Silva O. A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2134417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Victor Jonas da Rocha Esperança
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (PPGAN/ UNIRIO). Av. Pasteur, Rio de Janeiro, Brasil
| | - Caroline Corrêa de Souza Coelho
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (PPGAN/ UNIRIO). Av. Pasteur, Rio de Janeiro, Brasil
| | - Renata Tonon
- Centro de Tecnologia Agrícola e Alimentar/CTAA, EMBRAPA Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brasil
| | - Renata Torrezan
- Centro de Tecnologia Agrícola e Alimentar/CTAA, EMBRAPA Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brasil
| | - Otniel Freitas-Silva
- Centro de Tecnologia Agrícola e Alimentar/CTAA, EMBRAPA Agroindústria de Alimentos, Av. das Américas, Rio de Janeiro, Brasil
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Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00116-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
AbstractPecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underutilized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich composition, pecan nut cake (PNC) can be used as raw material for plant-based beverages, whose properties may be enhanced using a non-thermal technology based on block freeze concentration (BFC). The effect of five-stage BFC on total solids content (TSC), pH, color parameters, retention of phytochemicals, and the antioxidant activity (AA) of a pecan nut cake beverage (PNB) was assessed in this work. BFC afforded 98% (w/w) solids retention after three stages and 85% efficiency after four stages. The process also provided a 254% concentration factor in stage 5. In the last step, approximately a 64% increase in TSC and a slight decrease (7.3%) in pH compared to the control PNB was observed. In addition, total phenolic compounds, condensed tannins, total flavonols, and AA were significantly (P < 0.05) improved after the BFC, resulting in a 2.6-10.2- and 1.9-5.8-fold increase in phytochemicals and antioxidants, respectively. On the other hand, BFC caused the darkening of concentrates due to TSC and bioactive compounds retention. The processing strategy evaluated herein indicated a great potential of PNC as a raw material for obtaining high-quality ingredients for the food industry, which may reduce agro-industrial waste production and add value to a coproduct rich in nutrients and biocompounds with potential biological activity.
Graphical Abstract
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11
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Sahil, Madhumita M, Prabhakar PK, Kumar N. Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization. Crit Rev Food Sci Nutr 2022; 64:2734-2759. [PMID: 36190514 DOI: 10.1080/10408398.2022.2125930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.
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Affiliation(s)
- Sahil
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Science and Technology, University of Petroleum and Energy Studies, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
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Bocker R, Silva EK. Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2021.100098] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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13
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Correa KDP, Silva METD, Oliveira DRBD, Oliveira AFD, Santos IJB, Oliveira EBD, Coimbra JSDR. Influence of Homogenization in the Physicochemical Quality of Human Milk and Fat Retention in Gastric Tubes. J Hum Lact 2022; 38:309-322. [PMID: 34308701 DOI: 10.1177/08903344211031456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
BACKGROUND The retention of human milk nutrients in gastric tubes used to feed premature infants is a challenge to be overcome. RESEARCH AIMS To evaluate (1) the performance of six homogenizers (mixing processor, piston valve, ultrasonic bath, ultraturrax, stirring mixer, and ultrasound probe) for the fat retention reduction in gastric tubes; (2) the influence of the best homogenization conditions on the fatty acid and protein profiles of human milk; and (3) the cost/benefit ratio for the inclusion of homogenization as a new step in human milk processing. METHODS The influence of different levels and times of homogenization on reducing fat retention of human milk in probes was evaluated in this comparative prospective cross-sectional study. After homogenization, human milk flowed through a gavage and infusion pump apparatus used for feeding. Fat content was quantified before and after feeding. The techniques that reduced fat globule sizes and/or promoted a lower percentage of fat holding were evaluated for efficiency, variations in the fatty acid and protein profiles, and energy density and operating costs. RESULTS Homogenization led to a reduction in fat retention in feeding probes. The mixer processor and the ultrasound probe reduced fat retention by 99.23% (SD = 0.07) and 99.95% (SD = 0.02), respectively, and did not negatively influence fatty acid and protein profiles. The mixer processor demonstrated low energy density and low cost for human milk processing. CONCLUSION Homogenization promoted reduced fat retention in the feed probe and could help maintain fat nutrients of human milk during enteral feeding.
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Affiliation(s)
- Kely de Paula Correa
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, MG, Brasil
| | | | | | | | - Igor Jose Boggione Santos
- Departamento de Química, Biotecnologia e Engenharia de Bioprocessos, Universidade Federal de São João del-Rei (UFSJ) - Campus Alto Paraopeba, Ouro Branco, MG, Brasil
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Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues. Foods 2022; 11:foods11060875. [PMID: 35327297 PMCID: PMC8952883 DOI: 10.3390/foods11060875] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 12/11/2022] Open
Abstract
Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal wellbeing, and the environment. However, plant-based dairy analogues face many challenges in mimicking the organoleptic properties of dairy products due to their undesirable off-flavours and textures. This article thus reviews fermentation as a viable pathway to developing clean-label plant-based dairy analogues with satisfactory consumer acceptability. Discussions on complementary strategies such as raw material selection and extraction technologies are also included. An overview of plant raw materials with the potential to be applied in dairy analogues is first discussed, followed by a review of the processing steps and innovative techniques required to transform these plant raw materials into functional ingredients such as plant-based aqueous extracts or flours for subsequent fermentation. Finally, the various fermentation (bacterial, yeast, and fungal) methodologies applied for the improvement of texture and other sensory qualities of plant-based dairy analogues are covered. Concerted research efforts would be required in the future to tailor and optimise the presented wide diversity of options to produce plant-based fermented dairy analogues that are both delicious and nutritionally adequate.
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Dehghanghadikolaei A, Shahbaznezhad M, Abdul Halim B, Sojoudi H. Contactless Method of Emulsion Formation Using Corona Discharge. ACS OMEGA 2022; 7:7045-7056. [PMID: 35252695 PMCID: PMC8892634 DOI: 10.1021/acsomega.1c06765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 02/04/2022] [Indexed: 06/14/2023]
Abstract
Electroemulsification methods use electrohydrodynamic (EHD) forces to manipulate fluids and droplets for emulsion formation. Here, a top-down method is presented using a contactless corona discharge for simultaneous emulsion formation and its pumping/collection. The corona discharge forms using a sharp conductive electrode connected to a high-voltage source that ionizes water vapor droplets (formed by a humidifier) and creates an ionic wind (electroconvection), dragging them into an oil medium. The nonuniform electric field induced by the corona discharge also drives the motion of the oil medium via an EHD pumping effect utilizing a modulated bottom electrode geometry. By these two effects, this contactless method enables the immersion of the water droplets into the moving oil medium, continuously forming a water-in-oil (W/O) emulsion. The impact of corona discharge voltage, vertical and horizontal distances between the two electrodes, and depth of the silicone oil on sizes of the formed emulsions is studied. This is a low-cost and contactless process enabling the continuous formation of the W/O emulsions.
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Affiliation(s)
- Amir Dehghanghadikolaei
- Department of Mechanical,
Industrial, and Manufacturing, The University
of Toledo, Toledo, Ohio 43615, United States
| | - Mohcen Shahbaznezhad
- Department of Electrical Engineering and
Computer Science, The University of Toledo, Toledo, Ohio 43615, United States
| | - Bilal Abdul Halim
- Department of Mechanical,
Industrial, and Manufacturing, The University
of Toledo, Toledo, Ohio 43615, United States
| | - Hossein Sojoudi
- Department of Mechanical,
Industrial, and Manufacturing, The University
of Toledo, Toledo, Ohio 43615, United States
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Gul O, Atalar I, Mortas M, Saricaoglu FT, Besir A, Gul LB, Yazici F. Potential Use of High Pressure Homogenized Hazelnut Beverage for a Functional Yoghurt-Like Product. AN ACAD BRAS CIENC 2022; 94:e20191172. [PMID: 35107513 DOI: 10.1590/0001-3765202220191172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Accepted: 12/03/2019] [Indexed: 11/22/2022] Open
Abstract
Hazelnut beverage is a plant-based beverage produced from hazelnut cake as a by-product obtained after cold press extraction. It has high nutritional value and a significant percentage of consumers show interest in it due to its health benefits. In this study, hazelnut beverage manufactured from by-products of hazelnut oil industry was incorporated into functional yoghurt production. Five formulations (ratio of 1/0, 3/1, 2/1, 1/1, 0/1, v/v, cow milk/hazelnut beverage) of yoghurt-like products were prepared to indicate the storage period of the samples and the analysis performed. For yoghurt production, hazelnut beverage and cows' milk were standardized to 14.5 g 100 g-1 with skimmed milk powder. The use of hazelnut beverage in yoghurt production negatively affected L. bulgaricus counts. Water holding capacity and viscosity values were improved by using hazelnut beverage. Increasing hazelnut beverage concentration led to an increase in the total phenolic compounds and antioxidant activity, malic acid levels and also unsaturated fatty acids, especially oleic and linoleic acid. Using the ratio of 3/1 was found the best in view of appearance, flavor and overall acceptability. Based on the structural, rheological and sensorial properties, this study could guide the dairy industry to use hazelnut beverage obtained from hazelnut cake.
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Affiliation(s)
- Osman Gul
- 1Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Orgeneral Atilla Ateş Paşa Street, Kuzeykent Campus, Postal 37150, Kastamonu Center/Kastamonu, Turkey
| | - Ilyas Atalar
- Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Ziraat Street, Ali Numan Kıraç Campus, Postal 26160, Odunpazarı Village/Eskişehir, Turkey
| | - Mustafa Mortas
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit Campus, Postal 55139, Atakum Village/Samsun, Turkey
| | - Furkan Turker Saricaoglu
- Department of Food Engineering, Faculty of Natural Sciences, Architecture and Engineering Bursa Technical University, Mimar Sinan Street, Mimar Sinan Campus, Postal 16310, Yıldırım Village/Bursa, Turkey
| | - Aysegul Besir
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit Campus, Postal 55139, Atakum Village/Samsun, Turkey
| | - Latife Betul Gul
- Department of Food Engineering, Faculty of Engineering, Giresun University, Prof. Ahmet Taner Kışlalı Street, Güre Campus, Postal 28200, Giresun Center/Giresun, Turkey
| | - Fehmi Yazici
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Kurupelit Campus, Postal 55139, Atakum Village/Samsun, Turkey
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17
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Silva AR, Silva MM, Ribeiro BD. Plant-based milk products. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00025-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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18
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DENG L, LIU Y, ZHANG S, LI L, ZHU J, YU H. One-step method for improving the stability of coconut milk emulsion and keeping its flavor based on dynamic high-pressure microfluidization. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.05522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Limei DENG
- Guangdong University of Technology, China; Dongguan University of Technology, China
| | - Yujia LIU
- Dongguan University of Technology, China
| | | | - Lin LI
- Dongguan University of Technology, China
| | - Jie ZHU
- Dongguan University of Technology, China
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19
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Abbou A, Kadri N, Servent A, Ricci J, Madani K, Dornier M, Collignan A, Achir N. Setting up a diagram process for the elaboration of a new plant‐based beverage from
Pinus halepensis
seeds: Selection of unit operations and their conditions. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Amina Abbou
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité, Faculté des Sciences de la Nature et de la Vie et Sciences de la Terre (LGVRNAQ) Université de Bouira Bouira Algeria
- Département de Biologie, Faculté des Sciences de la Nature et de la Vie et Sciences de la Terre Université de Bouira Bouira Algeria
| | - Nabil Kadri
- Département de Biologie, Faculté des Sciences de la Nature et de la Vie et Sciences de la Terre Université de Bouira Bouira Algeria
- Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Adrien Servent
- Qualisud, Université Montpellier, Avignon Université, CIRAD, Institut Agro Université de La Réunion Montpellier France
- CIRAD, UMR Qualisud Montpellier France
| | - Julien Ricci
- Qualisud, Université Montpellier, Avignon Université, CIRAD, Institut Agro Université de La Réunion Montpellier France
- CIRAD, UMR Qualisud Montpellier France
| | - Khodir Madani
- Centre de Recherche en Technologies Agro‐Alimentaires Route Targua Ouzemmour Bejaia Algeria
| | - Manuel Dornier
- Qualisud, Université Montpellier, Avignon Université, CIRAD, Institut Agro Université de La Réunion Montpellier France
| | - Antoine Collignan
- Qualisud, Université Montpellier, Avignon Université, CIRAD, Institut Agro Université de La Réunion Montpellier France
| | - Nawel Achir
- Qualisud, Université Montpellier, Avignon Université, CIRAD, Institut Agro Université de La Réunion Montpellier France
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20
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Roobab U, Shabbir MA, Khan AW, Arshad RN, Bekhit AED, Zeng XA, Inam-Ur-Raheem M, Aadil RM. High-pressure treatments for better quality clean-label juices and beverages: Overview and advances. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111828] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Roobab U, Inam-Ur-Raheem M, Khan AW, Arshad RN, Zeng XA, Aadil RM. Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928690] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Muhammad Inam-Ur-Raheem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdul Waheed Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Xin-an Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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22
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Pakzadeh R, Goli SAH, Abdollahi M, Varshosaz J. Formulation optimization and impact of environmental and storage conditions on physicochemical stability of pistachio milk. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00963-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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23
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The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111096] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111154] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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25
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Yang K, Yang Z, Wu W, Gao H, Zhou C, Sun P, Wu C, Xia Q, Chen J. Physicochemical properties improvement and structural changes of bamboo shoots ( Phyllostachys praecox f . Prevernalis) dietary fiber modified by subcritical water and high pressure homogenization: a comparative study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3659-3666. [PMID: 32904000 PMCID: PMC7447742 DOI: 10.1007/s13197-020-04398-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2019] [Accepted: 04/01/2020] [Indexed: 12/11/2022]
Abstract
In presented study, the effects of subcritical water (SW) and high pressure homogenization (HPH) treatments on the physicochemical and structural characteristics of dietary fibers (DFs) from bamboo shoots (Phyllostachys praecox f. Prevernalis) were investigated. The soluble dietary fiber (SDF) content was dramatically increased in SW and HPH treated DFs. Compared with HPH, SW modification enhanced higher physicochemical properties including water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC) of DFs. The abilities of DFs to absorb cholesterol and nitrite ions were both greatly increased after treatments. The results of Scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), and X-ray diffraction (XRD) showed that the structure of DFs were changed by SW and HPH. In conclusion, SW treatment showed better effects on improvement of physicochemical properties of bamboo shoot DFs than that of HPH, and the modified DFs could be a potential new functional foods or food additives.
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Affiliation(s)
- Kai Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150 USA
| | - Zhenhuan Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
| | - Weijie Wu
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
| | - Haiyan Gao
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
| | - Cheng Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
| | - Peilong Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
| | - Changqing Wu
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150 USA
| | - Qile Xia
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
| | - Jianbing Chen
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
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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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Wang Y, Wang Y, Li K, Bai Y, Li B, Xu W. Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109563] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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28
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Demoliner F, Carvalho LT, Liz GR, Prudêncio ES, Ramos JC, Bascuñan VLAF, Vitali L, Block JM. Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14568] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Fernanda Demoliner
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | - Letícia Turcatto Carvalho
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | - Gabriela Rodrigues Liz
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | - Elane Schwinden Prudêncio
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | | | | | - Luciano Vitali
- Department of Chemistry Federal University of Santa Catarina Florianópolis SC Brazil
| | - Jane Mara Block
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
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29
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Saricaoglu FT. Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins. Int J Biol Macromol 2020; 144:760-769. [DOI: 10.1016/j.ijbiomac.2019.11.034] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 11/05/2019] [Accepted: 11/05/2019] [Indexed: 12/13/2022]
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30
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Health issues and technological aspects of plant-based alternative milk. Food Res Int 2020; 131:108972. [PMID: 32247441 DOI: 10.1016/j.foodres.2019.108972] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 12/08/2019] [Accepted: 12/30/2019] [Indexed: 12/30/2022]
Abstract
A growing number of consumers opt for plant-based milk substitutes for medical reasons, like cow's milk protein allergy (CMPA), lactose intolerance (LI), or as a lifestyle choice. Plant-based milk substitutes, or plant extracts, are water-soluble extracts of legumes, oilseeds, cereals or pseudocereals that resemble bovine milk in appearance. It is produced by reducing the size of the raw material, extracted in water and subsequently homogenized, being an alternative to cow's milk. They are considered cow's milk replacers due to similar chemical composition and can also be used as a substitute for direct use or in some animal milk-based preparations. On the other hand, these substitutes exhibit different sensory characteristics, stability and nutritional composition from cow's milk. They are manufactured by extracting the raw material in water, separating the liquid, and formulating the final product. Others process like homogenization and thermal treatments are indispensable to improve the suspension and microbiological stabilities of the final product so that can be consumed. However new and advanced non-thermal processing technologies such as ultra-high pressure homogenization and pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability without the use of high temperatures. Some pre-treatments such as peeling, bleaching or soaking can be performed on the raw material in order to improve the final product. The nutritional properties are influenced by the plant source, processing, and fortification. The addition of other ingredients as sugar, oil and flavorings is done to the plant-based milk substitute to make them more palatable and be more acceptable to consumers. Thus, the aim is to review the main reasons for the consumption of plant-based milk substitute as well as the raw materials used and the technological aspects of its production.
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31
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Effect of high pressure homogenization on mixed juice stability, rheology, physicochemical properties and microorganism reduction. Journal of Food Science and Technology 2020; 57:1944-1953. [PMID: 32327805 DOI: 10.1007/s13197-019-04230-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/17/2019] [Accepted: 12/26/2019] [Indexed: 12/19/2022]
Abstract
Cloud instability and loss of fresh-like appearance are important quality defects of cloudy mixed juices determining consumer acceptability. Therefore, the aim of this study was to investigate the feasibility of high pressure homogenization (HPH) for improving cloud stability, flow behavior and physicochemical characteristics as well as reducing spoilage microorganisms in a cloudy mixed juice, consisting of carrot, apple and peaches. HPH treatments included pressure of 25 MPa, 100 MPa, 140 MPa and 180 MPa, pass of 1 and 2 and inlet temperature of 25 °C and 40 °C, respectively. Results indicated that increasing pressure and pass improved cloud stability, while increasing temperature had negative effect. Herschel Bulkey model could be well fitted to viscosity related data. Compared with control (non-homogenized, NH) sample, HPH at 140 MPa and 25 °C for 1 pass resulted in three times higher flow behavior index. Increasing inlet temperature also resulted in enhancing flow behavior. Besides, total soluble solids content was not affected by HPH, even though pH and color showed slight changes. Compared with NH sample, HPH at 140 MPa resulted in 4 log10 and 3 log10 reductions in total plate count and yeasts and molds count respectively. Thus, HPH at 140 MPa could effectively be used for enhancing cloud stability, improving flow behavior and reducing microorganisms in cloudy mixed juices.
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32
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Serpa Guerra AM, Gómez Hoyos C, Velásquez-Cock JA, Vélez Penagos L, Gañán Rojo P, Vélez Acosta L, Pereira MA, Zuluaga R. Effect of ultra-fine friction grinding on the physical and chemical properties of curcuma (Curcuma longa L.) suspensions. J Food Sci 2019; 85:132-142. [PMID: 31880332 DOI: 10.1111/1750-3841.14973] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 10/25/2019] [Accepted: 11/07/2019] [Indexed: 01/10/2023]
Abstract
Curcuma longa is a rhizome used for the extraction of curcumin, a yellow colorant that only represents 3 wt% of the dried rhizome. To increase the possibility of using the entire rhizome as a food colorant, in the present investigation, the effect of ultra-fine friction grinding (supermasscolloider) to obtain turmeric suspensions was evaluated. To achieve this goal, two distances between the grinding stones or Gap were evaluated (G of -1 and -1.5), and the obtained suspensions were characterized by infrared spectroscopy and through the determination of curcumin content, color, particle size, sedimentation index, serum cloudiness, and microstructure. The results establish that a lower G contributes to an increase in the release of curcumin in the suspension up to 21%, which is related to a greater tendency for yellow coloration, observed in the increase of the * b coordinate of color (from 61.588 to 66.497). Additionally, it was found that a lower G generates smaller particle sizes, which is related to a lower turbidity. PRACTICAL APPLICATION: This research shows that ultra-fine friction grinding (UFFG) has great potential for the development of turmeric suspensions. The results have applications in the food industry sector, because UFFG could be used to produce different types of vegetable suspensions.
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Affiliation(s)
- A M Serpa Guerra
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín, Colombia
| | - C Gómez Hoyos
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín, Colombia
| | - J A Velásquez-Cock
- Programa de Ingeniería en Nanotecnología, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín, Colombia
| | - L Vélez Penagos
- Centro de Investigación de Desarrollo y Calidad-CIDCA-Compañía Nacional de Chocolates S.A.S. Km 2-Vía, Autopista Medellín-Bogotá, vía Belén-Rionegro, Colombia
| | - P Gañán Rojo
- Facultad de Ingeniería Química, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín, Colombia
| | - L Vélez Acosta
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín, Colombia
| | - M A Pereira
- Facultad de Ingeniería, Universidad de Concepción, Concepción, Región del Bio Bio, Chile
| | - R Zuluaga
- Facultad de Ingeniería Agroindustrial, Universidad Pontificia Bolivariana, Circular 1° N° 70-01, Medellín, Colombia
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33
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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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34
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Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.009] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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35
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Li G, Chen Y, Xuan S, Lv M, Zhang J, Lou Q, Jia R, Yang W. Rheological properties and structure of myofibrillar protein extracted from Oratosquilla oratoria muscle as affected by ultra-high pressure. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1642915] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Gaoshang Li
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Yanting Chen
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Shifen Xuan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Mingchun Lv
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Ru Jia
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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36
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Asaithambi N, Singha P, Dwivedi M, Singh SK. Hydrodynamic cavitation and its application in food and beverage industry: A review. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13144] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | - Poonam Singha
- Department of Food ScienceCornell University Ithaca New York
| | - Madhuresh Dwivedi
- Department of Food Process EngineeringNIT Rourkela Rourkela Odisha India
| | - Sushil K. Singh
- Department of Food Process EngineeringNIT Rourkela Rourkela Odisha India
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37
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38
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Zaaboul F, Raza H, Cao C, Yuanfa L. The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies. Food Chem 2019; 280:270-277. [DOI: 10.1016/j.foodchem.2018.12.047] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 12/09/2018] [Accepted: 12/12/2018] [Indexed: 11/27/2022]
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39
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Atalar I, Gul O, Saricaoglu FT, Besir A, Gul LB, Yazici F. Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products. Journal of Food Science and Technology 2019; 56:1405-1415. [PMID: 30956320 DOI: 10.1007/s13197-019-03619-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/06/2019] [Accepted: 01/29/2019] [Indexed: 12/23/2022]
Abstract
Hazelnut, an important source of nutrition, is reasonably expensive for hazelnut milk production. Hazelnut cake, a by-product from hazelnut oil production by cold press extraction technique, does not contain any chemical residue and can be used for hazelnut beverage production. This study investigates the effects of thermosonication process on the quality parameters of hazelnut milks and also compares the observed results with the conventional thermal process. Different thermosonication conditions at different amplitude levels (40 and 60% amplitudes for 5, 10, 15, 20 and 25 min and 80% amplitude for 3, 5, 10 and 15 min) were studied for physicochemical and rheological properties, as well as microbial inactivation and bioactive compounds of hazelnut milk produced from the cold pressed hazelnut cake as byproduct of oil production. In general, sonication process significantly improved the total phenolic compounds, antioxidant activity, appearance and structural properties like syneresis, sedimentation, viscosity and consistency of samples. The application of thermosonication at 60% amplitude for 25 min and 80% amplitude for 15 min achieved complete inactivation of microorganisms (total aerobic mesophilic bacteria and yeast-mould). Complete inactivation of microorganisms was also achieved by conventional pasteurization at 85 °C, but this treatment caused some undesirable changes such as loses of bioactive compounds and deterioration of structural properties. The findings of the present study indicate that thermosonication can be successfully utilized for commercial processing of hazelnut milk with improved quality. This technique allows the production of hazelnut milks in safety and quality standards with highly nutritious then the conventional product.
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Affiliation(s)
- Ilyas Atalar
- 1Department of Food Engineering, Faculty of Engineering and Architecture, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey
| | - Osman Gul
- 2Program of Food Technology, Yeşilyurt Demir-Celik Vocational School, Ondokuz Mayis University, 55300 Samsun, Turkey
| | - Furkan Turker Saricaoglu
- 3Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Bursa, Turkey
| | - Aysegul Besir
- 4Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - Latife Betul Gul
- 4Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - Fehmi Yazici
- 4Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
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40
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Chen D, Li XY, Zhao X, Qin YS, Zhang XX, Li J, Wang JM, Wang CF. Proteomics and microstructure profiling of goat milk protein after homogenization. J Dairy Sci 2019; 102:3839-3850. [PMID: 30827554 DOI: 10.3168/jds.2018-15363] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Accepted: 01/07/2019] [Indexed: 01/15/2023]
Abstract
This study investigated the protein changes in goat milk during the homogenization process using label-free quantification. We quantified 310 and 315 proteins in the control group (CG) and homogenized group (HG), respectively, and 16 proteins were significantly different between the 2 groups. For HG, the goat milk protein particle sizes were smaller and more evenly distributed and exhibited an increase in the regular arrangement of the secondary structures. Proteomics analysis verified that xanthine dehydrogenase and asparaginase-like 1 expression in CG were higher than in HG, whereas the opposite was observed for fructose-bisphosphate aldolase, κ-casein, and β-casein. Significant changes were found in the homogenization-treated goat milk proteome that were related to goat milk glycolysis/gluconeogenesis metabolism. This work provides updated information on the current proteome characteristics of homogenized goat milk, which may be important for applying the protein component of goat milk to human nutrition and health.
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Affiliation(s)
- D Chen
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - X Y Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - X Zhao
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - Y S Qin
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - X X Zhang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - J Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - J M Wang
- College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Taian, China 271018
| | - C F Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353.
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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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Yu ZY, Jiang SW, Cai J, Cao XM, Zheng Z, Jiang ST, Wang HL, Pan LJ. Effect of high pressure homogenization (HPH) on the rheological properties of taro (Colocasia esculenta (L). Schott) pulp. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.09.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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43
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Saricaoglu FT, Tural S, Gul O, Turhan S. High pressure homogenization of mechanically deboned chicken meat protein suspensions to improve mechanical and barrier properties of edible films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.058] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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44
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Saricaoglu FT, Gul O, Besir A, Atalar I. Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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