High pressure induced water absorption and gelatinization kinetics of paddy

Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review

Consumers today are increasingly willing to reduce their meat consumption and adopt plant-based alternatives in their diet. As a main source of plant-based foods, cereals and legumes (CLs) together could make up for all the essential nutrients that humans consume daily. However, the consumption of CLs and their derivatives is facing many challenges, such as the poor palatability of coarse grains and vegetarian meat, the presence of anti-nutritional factors, and allergenic proteins in CLs, and the vulnerability of plant-based foods to microbial contamination. Recently, high hydrostatic pressure (HHP) technology has been used to tailor the techno-functionality of plant proteins and induce cold gelatinization of starch in CLs to improve the edible quality of plant-based products. The nutritional value (e.g., the bioavailability of vitamins and minerals, reduction of anti-nutritional factors of legume proteins) and bio-functional properties (e.g., production of bioactive peptides, increasing the content of γ-aminobutyric acid) of CLs were significantly improved as affected by HHP. Moreover, the food safety of plant-based products could be significantly improved as well. HHP lowered the risk of microbial contamination through the inactivation of numerous microorganisms, spores, and enzymes in CLs and alleviated the allergy symptoms from consumption of plant-based foods.

A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100-600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.

Effects of high hydrostatic pressure on quality changes of blends with low-protein wheat and oat flour and derivative foods

This study aimed to investigate the effect of high hydrostatic pressure (HHP) on the physicochemical characteristics of blended low-protein wheat (LW) and oat flour. Additionally, quality changes in noodles made from blends treated with HHP were investigated. Crude protein and fiber contents of LW were not affected by HHP; however, those of blends were significantly higher than those of LW (p < 0.05). Water-holding capacity (WHC) of blends increased with HHP treatment. The peak viscosity of LW did not differ significantly because of HHP, and the peak and final viscosities of blends increased upon oat flour addition. The hardness, gumminess, chewiness of noodles made using LW improved with the addition of oat flour combined with HHP. The results indicated that the use of blends containing LW and oat flour as well as HHP treatment improved the quality and properties of noodles made using LW.