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Mudaliar SB, Poojary SS, Bharath Prasad AS, Mazumder N. Probiotics and Paraprobiotics: Effects on Microbiota-Gut-Brain Axis and Their Consequent Potential in Neuropsychiatric Therapy. Probiotics Antimicrob Proteins 2024; 16:1440-1464. [PMID: 38294675 PMCID: PMC11322360 DOI: 10.1007/s12602-024-10214-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/04/2024] [Indexed: 02/01/2024]
Abstract
Neuropsychiatric disorders are clinical conditions that affect cognitive function and emotional stability, often resulting from damage or disease in the central nervous system (CNS). These disorders are a worldwide concern, impacting approximately 12.5% of the global population. The gut microbiota has been linked to neurological development and function, implicating its involvement in neuropsychiatric conditions. Due to their interaction with gut microbial communities, probiotics offer a natural alternative to traditional treatments such as therapeutic drugs and interventions for alleviating neuropsychiatric symptoms. Introduced by Metchnikoff in the early 1900s, probiotics are live microorganisms that provide various health benefits, including improved digestion, enhanced sleep quality, and reduced mental problems. However, concerns about their safety, particularly in immunocompromised patients, warrant further investigation; this has led to the concept of "paraprobiotics", inactivated forms of beneficial microorganisms that offer a safer alternative. This review begins by exploring different methods of inactivation, each targeting specific cellular components like DNA or proteins. The choice of inactivation method is crucial, as the health benefits may vary depending on the conditions employed for inactivation. The subsequent sections focus on the potential mechanisms of action and specific applications of probiotics and paraprobiotics in neuropsychiatric therapy. Probiotics and paraprobiotics interact with gut microbes, modulating the gut microbial composition and alleviating gut dysbiosis. The resulting neuropsychiatric benefits primarily stem from the gut-brain axis, a bidirectional communication channel involving various pathways discussed in the review. While further research is needed, probiotics and paraprobiotics are promising therapeutic agents for the management of neuropsychiatric disorders.
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Affiliation(s)
- Samriti Balaji Mudaliar
- Department of Public Health & Genomics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India
| | - Sumith Sundara Poojary
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India
| | - Alevoor Srinivas Bharath Prasad
- Department of Public Health & Genomics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India.
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India.
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Xie Y, Zhang T, Wang B, Wang W. The Application of Metal-Organic Frameworks in Water Treatment and Their Large-Scale Preparation: A Review. MATERIALS (BASEL, SWITZERLAND) 2024; 17:1972. [PMID: 38730779 PMCID: PMC11084628 DOI: 10.3390/ma17091972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 04/05/2024] [Accepted: 04/11/2024] [Indexed: 05/13/2024]
Abstract
Over the last few decades, there has been a growing discourse surrounding environmental and health issues stemming from drinking water and the discharge of effluents into the environment. The rapid advancement of various sewage treatment methodologies has prompted a thorough exploration of promising materials to capitalize on their benefits. Metal-organic frameworks (MOFs), as porous materials, have garnered considerable attention from researchers in recent years. These materials boast exceptional properties: unparalleled porosity, expansive specific surface areas, unique electronic characteristics including semi-conductivity, and a versatile affinity for organic molecules. These attributes have fueled a spike in research activity. This paper reviews the current MOF-based wastewater removal technologies, including separation, catalysis, and related pollutant monitoring methods, and briefly introduces the basic mechanism of some methods. The scale production problems faced by MOF in water treatment applications are evaluated, and two pioneering methods for MOF mass production are highlighted. In closing, we propose targeted recommendations and future perspectives to navigate the challenges of MOF implementation in water purification, enhancing the efficiency of material synthesis for environmental stewardship.
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Affiliation(s)
- Yuhang Xie
- Frontiers Science Center for High Energy Material, Beijing Key Laboratory of Photoelectronic Ministry of Education, Advanced Research Institute of Multidisciplinary Science, School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 100081, China; (Y.X.); (B.W.)
- Conversion Materials, Key Laboratory of Cluster Science, Ministry of Education, Advanced Research Institute of Multidisciplinary Science, School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 100081, China
| | - Teng Zhang
- Frontiers Science Center for High Energy Material, Beijing Key Laboratory of Photoelectronic Ministry of Education, Advanced Research Institute of Multidisciplinary Science, School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 100081, China; (Y.X.); (B.W.)
- Conversion Materials, Key Laboratory of Cluster Science, Ministry of Education, Advanced Research Institute of Multidisciplinary Science, School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 100081, China
- Advanced Technology Research Institute (Jinan), Beijing Institute of Technology, Jinan 250300, China
| | - Bo Wang
- Frontiers Science Center for High Energy Material, Beijing Key Laboratory of Photoelectronic Ministry of Education, Advanced Research Institute of Multidisciplinary Science, School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 100081, China; (Y.X.); (B.W.)
- Conversion Materials, Key Laboratory of Cluster Science, Ministry of Education, Advanced Research Institute of Multidisciplinary Science, School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 100081, China
| | - Wenju Wang
- School of Energy and Power Engineering, Nanjing University of Science and Technology, Nanjing 210094, China
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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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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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Lima MA, Rosenthal A. High pressure homogenization applied to fruit juices: Effects on microbial inactivation and on maintenance of bioactive components. FOOD SCI TECHNOL INT 2023; 29:857-870. [PMID: 36065571 DOI: 10.1177/10820132221124196] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
High-pressure homogenization (HPH) is a non-thermal technology widely studied to replace, partially or in total, the conventional thermal preservation processes used in the food industry, thus minimizing undesirable changes in the nutritional and sensory characteristics of liquid products. The main effect of HPH is the size reduction of dispersed particles thus affecting physical stability of the products, despite also inactivating microorganisms, preserving bioactive compounds, and maintaining sensory characteristics. During the process, the fluid is driven under high-pressure through a micrometric gap inside the valve. Phenomena including cavitation, shear and turbulence are responsible for the changes in the fluid. From this perspective, the present paper reviews the effects of HPH on the inactivation of microorganisms and preservation of bioactive compounds of fruit juices treated with this technology. The juice matrices reported were apple, apricot, banana, blackberry, carrot, kiwifruit, mandarin, mango, orange, peach, pomegranate, rosehip, strawberry and tomato. The paper elucidates the potential application of HPH to fruit juice processing aiming at producing safe products with high nutritional and sensory quality.
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Affiliation(s)
- Mariah Almeida Lima
- Graduate Program in Food Science and Technology, Federal University of Rio de Janeiro (UFRRJ), Seropedica, RJ, Brazil
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Zhang X, Xu J, Ma M, Zhao Y, Song Y, Zheng B, Wen Z, Gong M, Meng L. Heat-Killed Lactobacillus rhamnosus ATCC 7469 Improved UVB-Induced Photoaging Via Antiwrinkle and Antimelanogenesis Impacts. Photochem Photobiol 2023; 99:1318-1331. [PMID: 36588480 DOI: 10.1111/php.13775] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023]
Abstract
Exposure of ultraviolet B (UVB) radiation is the main factor from the environment to cause skin photoaging. Lactobacillus rhamnosus ATCC 7469, is a probiotic strain with a good track record for enhancing human health. The present study conducted the impacts of heat-killed L. rhamnosus ATCC 7469 (RL) on photoaging in vitro using mouse skin fibroblast (MSF) cells and human epidermal melanocytes (HEM) exposed to UVB. The results showed that (1) RL-protected UVB-induced cytotoxicity relating to absorb UVB and reduce DNA damage. (2) RL exerted the antiwrinkle impact involved in two aspects. Firstly, RL downregulated MMP-1, 2, 3 expressions associating with MAPK signaling, resulting in the increased the protein expression of COL1A1, further booting type I collagen abundant thereby promoting the antiwrinkle impact in MSF cells. Secondly, RL reduced ROS content, further decreasing oxidative damage relating to Nrf2/Sirt3/SOD2 signaling, thereby promoting the antiwrinkle impact in MSF cells. (3) RL suppressed tyrosinase and TYRP-2 activity and/or levels associating with PKA/CREB/MITF signaling, thereby promoting antimelanogenesis impact in HEM cells. In conclusion, our findings suggest that RL could reduce photoaging caused by UVB via antiwrinkle and antimelanogenesis properties and may be a potential antiphotoaging beneficial component, which is applied in the cosmetic industry.
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Affiliation(s)
- Xiaofang Zhang
- Food and Pharmacy College, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Jing Xu
- Food and Pharmacy College, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Mingzhu Ma
- Zhejiang Marine Development Research Institute, Zhoushan, Zhejiang, China
| | - Yadong Zhao
- Food and Pharmacy College, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Yan Song
- Food and Pharmacy College, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Bin Zheng
- Food and Pharmacy College, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Zhengshun Wen
- Food and Pharmacy College, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Miao Gong
- Food and Pharmacy College, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Lingting Meng
- Food and Pharmacy College, Zhejiang Ocean University, Zhoushan, Zhejiang, China
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Arakawa GY, Yokoi KJ. Application of multiple ultra-high-pressure homogenization to the pasteurization process of Japanese rice wine, sake. J Biosci Bioeng 2023; 136:117-122. [PMID: 37291026 DOI: 10.1016/j.jbiosc.2023.05.003] [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: 02/02/2023] [Revised: 04/15/2023] [Accepted: 05/15/2023] [Indexed: 06/10/2023]
Abstract
Hiire is a pasteurization process in the production of Japanese rice wine (sake), which stabilizes the quality of product; however, it also generates the carcinogen ethyl carbamate (EC). In this study, we investigated the application of ultra-high-pressure homogenization (UHPH) as an alternative sterilization method for sake production. Microbiological analysis revealed that multiple UHPH treatments sterilized hiochi lactobacilli (Lactobacillus fructivorans, L. homohiochii, L. casei, and L. hilgardii) and Saccharomyces cerevisiae. Enzyme activity assays revealed that α-amylase, glucoamylase, and acid-carboxypeptidase activities were reduced to less than 1% of the levels in non-pasteurized sake after four-time UHPH treatment. These results show that UHPH treatment meets the two requirements of the sake sterilization process sterilization and enzyme inactivation. The UHPH-processed sake did not show any significant changes in general properties but had reduced organic acid and aromatic component contents, with ethyl caproate content showing the most significant reduction of approximately 20%. Interestingly, EC was detected in pasteurized sake but not in UHPH-processed sake. These findings indicate that the UHPH technology could be used to inactivate microorganisms and enzymes in sake without generating EC.
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Affiliation(s)
- Gen-Ya Arakawa
- Toyama Prefectural Food Research Institute, 360 Yoshioka, Toyama, Toyama 939-8153, Japan.
| | - Ken-Ji Yokoi
- Toyama Prefectural Food Research Institute, 360 Yoshioka, Toyama, Toyama 939-8153, Japan
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Pingale P, Kendre P, Pardeshi K, Rajput A. An emerging era in manufacturing of drug delivery systems: Nanofabrication techniques. Heliyon 2023; 9:e14247. [PMID: 36938476 PMCID: PMC10018573 DOI: 10.1016/j.heliyon.2023.e14247] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 02/10/2023] [Accepted: 02/28/2023] [Indexed: 03/07/2023] Open
Abstract
Nanotechnology has the capability of making significant contributions to healthcare. Nanofabrication of multifunctional nano- or micro-character systems is becoming incredibly influential in various sectors like electronics, photonics, energy, and biomedical gadgets worldwide. The invention of such items led to the merger of moderate cost and excellent quality nano or micro-characters into 3D structures. Nanofabrication techniques have many benefits as the primary technology for manipulating cellular surroundings to research signaling processes. The inherent nanoscale mechanisms of cyto-reactions include the existence and death of cells, stem cell segmentation, multiplication, cellular relocation, etc. Nanofabrication is essential in developing various nano-formulations like solid lipid nanoparticles, nanostructured lipid carriers, liposomes, niosomes, nanoemulsions, microemulsions etc. Despite the initial development cost in designing the nanofabrication-based products, it has also reduced the total cost of the healthcare system by considering the added benefits compared to the other standard formulations. Thus, the current review mainly focuses on nanofabrication techniques, advantages, disadvantages, applications in developing various nanocarrier systems, challenges and future perspectives.
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Affiliation(s)
- Prashant Pingale
- Department of Pharmaceutics, GES's Sir Dr. M. S. Gosavi College of Pharmaceutical Education and Research, Nashik 422005, Maharashtra, India
| | - Prakash Kendre
- Department of Pharmaceutics, Rajarshi Shahu College of Pharmacy, At Post-Malvihir, Botha Road, Tal. Buldana, Dist. Buldana, 422005, Maharashtra, India
| | - Krutika Pardeshi
- Department of Pharmaceutics, School of Pharmaceutical Sciences, Sandip University, Nashik 422231, Maharashtra, India
| | - Amarjitsing Rajput
- Department of Pharmaceutics, Bharti Vidyapeeth Deemed University, Poona College of Pharmacy, Bharti Vidyapeeth Educational Complex, Erandwane, Pune 411038, Maharashtra, India
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Khanuja HK, Dureja H. Recent Patents and Potential Applications of Homogenisation Techniques in Drug Delivery Systems. RECENT PATENTS ON NANOTECHNOLOGY 2023; 17:33-50. [PMID: 34825646 DOI: 10.2174/1872210515666210719120203] [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: 12/22/2020] [Revised: 03/08/2021] [Accepted: 04/08/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The term homogenise means "to force or provide coalesce". Homogenisation is a process to attain homogenous particle size. The objective of the homogenisation process is to use fluid force to split the fragments or tiny particles contained in the fluids into very small dimensions and form a sustainable dispersion suitable for further production. METHODS The databases were collected through Scopus, google patent, science web, google scholar, PubMed on the concept of homogenisation. The data obtained were systematically investigated. RESULTS The present study focus on the use of the homogenisation in drug delivery system. The aim of homogenisation process is to achieve the particle size in micro-and nano- range as it affects the different parameters in the formulation and biopharmaceutical profile of the drug. The particle size reduction plays a key role in influencing drug dissolution and absorption. The reduced particle size enhances the stability and therapeutic efficacy of the drug. Homogenization technology ensures to achieve effective, clinically efficient and targeted drug delivery with the minimal side effect. CONCLUSION Homogenization technology has been shown to be an efficient and easy method of size reduction to increase solubility and bioavailability, stability of drug carriers. This article gives an overview of the process attributes affecting the homogenization process, the patenting of homogeniser types, design, the geometry of valves and nozzles and its role in drug delivery.
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Affiliation(s)
- Harpreet Kaur Khanuja
- Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak-124001, India
| | - Harish Dureja
- Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak-124001, India
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Singh SV, Singh R, Verma K, Kamble MG, Tarafdar A, Chinchkar AV, Pandey AK, Sharma M, Kumar Gupta V, Sridhar K, Kumar S. Effect of microfluidization on quality characteristics of sapodilla (Manilkara achras L.) juice. Food Res Int 2022; 162:112089. [PMID: 36461397 DOI: 10.1016/j.foodres.2022.112089] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/21/2022] [Accepted: 10/26/2022] [Indexed: 11/16/2022]
Abstract
Various oxidative enzymes account for the quality degradation of sapodilla (Manilkara achras L.) juice and need to be inactivated through emerging and continuous green pressure processing technology. In this study, pressurization of sapodilla juice was attempted via microfluidization (MF) at pressure range of 10,000-30,000 pound per square inch (psi) with 1-3 passes or cycles. The impact of microfluidization on the activity of polyphenol oxidase (PPO), peroxidase (POD), color, total soluble solid (TSS), viscosity, serum cloudiness along with particle size, and microbial load of sapodilla juice was assessed. Results showed that microfluidization (MF) decreased the residual PPO activity from 100 to 80.78 % and POD activity from 100 to 40.57%. However, TSS (18.81-19.01 %), viscosity (2.64-2.06 cP), serum cloudiness (2.19-1.22 %) and total color change (3.19-18.54) was also significantly affected. Most of these changes were observed due to particle size (PS) reduction that varied from 65.19 to 8.13 μm. Microfluidized juice revealed color improvement at particular MF pressure and pass due to enzyme inactivation. Moreover, lowest microbial load (2.89 Log CFU/ mL) was found at 30,000 psi/3 pass of MF as compared to control sample (unprocessed juice) (7.57 Log CFU/ mL). Consequently, MF can be potential candidate in processing of juices against spoilage.
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Affiliation(s)
- Sukh Veer Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India
| | - Rakhi Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India.
| | - Kiran Verma
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India
| | - Meenatai G Kamble
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Bareilly, India
| | - Ajay V Chinchkar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India
| | - Arun Kumar Pandey
- MMICT & BM (HM), Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala 133207, Haryana, India
| | - Minaxi Sharma
- Laboratoire de Chimie verte et Produits Biobases, Département AgroBioscience et Chimie, Haute Ecole Provinciale de Hainaut - Condorcet, 11 Rue de la Sucrerie, 7800 Ath, Belgium
| | - Vijai Kumar Gupta
- Center for Safe and Improved Food & Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), UK
| | - Kandi Sridhar
- UMR1253, Science et Technologie du Lait et de l'œuf, INRAE, L'Institut Agro Rennes-Angers, 65 Rue de Saint Brieuc, F-35042 Rennes, France.
| | - Shiv Kumar
- MMICT & BM (HM), Maharishi Markandeshwar (Deemed to be University), Mullana, Ambala 133207, Haryana, India.
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Nabi M, Gao D, Liang J, Cai Y, Zhang P. Combining high pressure homogenization with free nitrous acid pretreatment to improve anaerobic digestion of sewage sludge. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 318:115635. [PMID: 35949088 DOI: 10.1016/j.jenvman.2022.115635] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 06/21/2022] [Accepted: 06/26/2022] [Indexed: 06/15/2023]
Abstract
Single pretreatment of sewage sludge, either physical, chemical or biological, has its own drawbacks in term of poor sanitization, energy intensity and high operational and capital cost. To tackle these drawbacks, combined high pressure homogenization (HPH) and free nitrous acid (FNA) pretreatment for sludge solubilization and further biodegradation in anaerobic digestion was investigated. Synergistic effect of combined HPH (40 MPa) and FNA (2.49 mg/L) pretreatment (HPH-FNA) for improving anaerobic digestion was evaluated, and its effect on archaeal and bacterial community structure was analyzed. Compared with single HPH and FNA pretreatments, HPH-FNA pretreatment efficiently solubilized wasted activated sludge (WAS), subsequently improved anaerobic digestion. Cumulative biogas production from sewage sludge pretreated with HPH-FNA was 154%, 108% and 284% more than that with single pretreatment of FNA, HPH and raw sludge, respectively. In addition, volumetric biogas production of combined pretreatment system (815 ml) was more than the sum from single pretreatment (710 ml). Methane content in biogas for raw sludge, FNA, HPH and HPH-FNA pretreated sludge was 45%, 51%, 55% and 65%, respectively. Illumina MiSeq sequencing analysis revealed that HPH-FNA pretreatment promoted bacterial growth of phyla Bacteroidetes, Firmicutes and Synergistetes and archaeal genera Methanospirillum and Methanosaeta. Overall, combined HPH-FNA pretreatment of sewage sludge, prior to anaerobic digestion, is an environmentally-friendly and potentially economic technology.
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Affiliation(s)
- Mohammad Nabi
- Beijing Key Lab for Source Control Technology of Water Pollution, College of Environmental Science and Engineering, Beijing Forestry University, Beijing, 100083, China; School of Environment and Energy Engineering, Beijing University of Civil Engineering and Architecture, Beijing, 100044, China
| | - Dawen Gao
- School of Environment and Energy Engineering, Beijing University of Civil Engineering and Architecture, Beijing, 100044, China
| | - Jinsong Liang
- Beijing Key Lab for Source Control Technology of Water Pollution, College of Environmental Science and Engineering, Beijing Forestry University, Beijing, 100083, China
| | - Yajing Cai
- Beijing Key Lab for Source Control Technology of Water Pollution, College of Environmental Science and Engineering, Beijing Forestry University, Beijing, 100083, China
| | - Panyue Zhang
- Beijing Key Lab for Source Control Technology of Water Pollution, College of Environmental Science and Engineering, Beijing Forestry University, Beijing, 100083, China.
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12
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A hydrodynamic comparisons of two different high-pressure homogenizer valve design principles: A step towards increased efficiency. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2022.06.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Gottardi D, Siroli L, Braschi G, Rossi S, Ferioli F, Vannini L, Patrignani F, Lanciotti R. High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice. Foods 2021; 10:2998. [PMID: 34945548 PMCID: PMC8701166 DOI: 10.3390/foods10122998] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 12/21/2022] Open
Abstract
Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice.
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Affiliation(s)
- Davide Gottardi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Samantha Rossi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Federico Ferioli
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Lucia Vannini
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
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Obtaining paraprobiotics from Lactobacilus acidophilus, Lacticaseibacillus casei and Bifidobacterium animalis using six inactivation methods: Impacts on the cultivability, integrity, physiology, and morphology. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104826] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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15
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Samrot AV, Samanvitha SK, Shobana N, Renitta ER, Senthilkumar P, Kumar SS, Abirami S, Dhiva S, Bavanilatha M, Prakash P, Saigeetha S, Shree KS, Thirumurugan R. The Synthesis, Characterization and Applications of Polyhydroxyalkanoates (PHAs) and PHA-Based Nanoparticles. Polymers (Basel) 2021; 13:3302. [PMID: 34641118 PMCID: PMC8512352 DOI: 10.3390/polym13193302] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/31/2021] [Accepted: 08/31/2021] [Indexed: 12/22/2022] Open
Abstract
Polyhydroxyalkanoates (PHAs) are storage granules found in bacteria that are essentially hydroxy fatty acid polyesters. PHA molecules appear in variety of structures, and amongst all types of PHAs, polyhydroxybutyrate (PHB) is used in versatile fields as it is a biodegradable, biocompatible, and ecologically safe thermoplastic. The unique physicochemical characteristics of these PHAs have made them applicable in nanotechnology, tissue engineering, and other biomedical applications. In this review, the optimization, extraction, and characterization of PHAs are described. Their production and application in nanotechnology are also portrayed in this review, and the precise and various production methods of PHA-based nanoparticles, such as emulsion solvent diffusion, nanoprecipitation, and dialysis are discussed. The characterization techniques such as UV-Vis, FTIR, SEM, Zeta Potential, and XRD are also elaborated.
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Affiliation(s)
- Antony V. Samrot
- School of Bioscience, Faculty of Medicine, Bioscience and Nursing, MAHSA University, Jalan SP2, Bandar Saujana Putra, Jenjarom 42610, Selangor, Malaysia
| | - Sree K. Samanvitha
- Department of Biotechnology, Shanmugha Arts, Science, Technology & Research Academy, Thanjavur 613401, Tamil Nadu, India;
| | - N. Shobana
- Department of Biotechnology, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, Tamil Nadu, India; (N.S.); (M.B.); (P.P.); (S.S.); (K.S.S.)
| | - Emilin R. Renitta
- Department of Food Processing Technology, School of Agriculture and Biosciences, Karunya Institute of Science and Technology, Karunya Nagar, Coimbatore, 641114, Tamil Nadu, India;
| | - P. Senthilkumar
- Department of Chemical Engineering, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, Tamil Nadu, India;
| | - Suresh S. Kumar
- Centre for Materials Engineering and Regenerative Medicine, Bharath Institute of Higher Education and Research, Chennai 600126, Tamil Nadu, India
| | - S. Abirami
- Department of Microbiology, Kamaraj College, Thoothukudi 628003, Tamil Nadu, India;
| | - S. Dhiva
- Department of Microbiology, Sree Narayana College, Alathur, Palakkad 678682, Kerala, India;
| | - M. Bavanilatha
- Department of Biotechnology, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, Tamil Nadu, India; (N.S.); (M.B.); (P.P.); (S.S.); (K.S.S.)
| | - P. Prakash
- Department of Biotechnology, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, Tamil Nadu, India; (N.S.); (M.B.); (P.P.); (S.S.); (K.S.S.)
| | - S. Saigeetha
- Department of Biotechnology, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, Tamil Nadu, India; (N.S.); (M.B.); (P.P.); (S.S.); (K.S.S.)
| | - Krithika S. Shree
- Department of Biotechnology, School of Bio and Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, Tamil Nadu, India; (N.S.); (M.B.); (P.P.); (S.S.); (K.S.S.)
| | - R. Thirumurugan
- Department of Transfusion Medicine, Jawaharlal Institute of Postgraduate Medical Education and Research, Puducherry 605006, India;
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16
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Acuña-Avila PE, Cortes-Camargo S, Jiménez-Rosales A. Properties of micro and nano casein capsules used to protect the active components: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1953069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Pedro Estanislao Acuña-Avila
- Departamento de Nanotecnología, Universidad Tecnológica De Zinacantepec, Santa María Del Monte Avenida Universidad Zinacantepec, Estado De México, México
| | - Stefani Cortes-Camargo
- Departamento de Nanotecnología, Universidad Tecnológica De Zinacantepec, Santa María Del Monte Avenida Universidad Zinacantepec, Estado De México, México
| | - Angélica Jiménez-Rosales
- Departamento de Nanotecnología, Universidad Tecnológica De Zinacantepec, Santa María Del Monte Avenida Universidad Zinacantepec, Estado De México, México
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17
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Dong P, Zhou B, Zou H, Wang Y, Liao X, Hu X, Zhang Y. High pressure homogenization inactivation of Escherichia coli and Staphylococcus aureus in phosphate buffered saline, milk and apple juice. Lett Appl Microbiol 2021; 73:159-167. [PMID: 33894066 DOI: 10.1111/lam.13487] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 03/30/2021] [Accepted: 04/11/2021] [Indexed: 11/29/2022]
Abstract
High pressure homogenization (HPH) offers new opportunities for food pasteurization/sterilization. Escherichia coli and Staphylococcus aureus suspended in phosphate buffered saline (PBS) buffer, milk and apple juice at initial concentration of ~106 log10 CFU per ml were subjected to HPH treatments up to 200 MPa with inlet temperatures at 4-40°C. After HPH at 200 MPa with the inlet temperature at 40°C, the count of E. coli suspended in PBS, milk and apple juice reduced by 3·42, 3·67 and 3·19 log10 CFU per ml respectively while the count of S. aureus decreased by 2·21, 1·02 and 2·33 log10 CFU per ml respectively suggesting that S. aureus was more resistant. The inactivation data were well fitted by the polynomial equation. Milk could provide a protective effect for S. aureus against HPH. After HPH at 200 MPa with the inlet temperature at 20°C, the cell structure of E. coli was destroyed, while no obvious damages were found for S. aureus.
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Affiliation(s)
- P Dong
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture, China Agricultural University, Beijing, China.,Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, China
| | - B Zhou
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture, China Agricultural University, Beijing, China
| | - H Zou
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture, China Agricultural University, Beijing, China
| | - Y Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture, China Agricultural University, Beijing, China
| | - X Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture, China Agricultural University, Beijing, China
| | - X Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture, China Agricultural University, Beijing, China
| | - Y Zhang
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture, China Agricultural University, Beijing, China
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18
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Production of bread from doughs composed of high-pressure homogenisation treated flour slurries: effects on physicochemical, crumb grain and textural characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00888-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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19
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Mechanical Cell Disruption Technologies for the Extraction of Dyes and Pigments from Microorganisms: A Review. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7010036] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
The production of pigments using single cell microorganisms is gaining traction as a sustainable alternative to conventional syntheses, which rely, in no negligible proportions, on petrochemicals. In addition to depending on petroleum, these syntheses involved the use of toxic organic solvents, which may be inadequately disposed of across a range of industries, thus compounding the deleterious effects of fossil fuel exploitation. Literature suggests that notable research efforts in the area of sustainable pigment production using single cell microorganisms are focused on the production of pigments coveted for their interesting qualities, which transcend their mere capacity to dye various fabrics both natural and synthetic. As interest in sustainable pigment biosynthesis grows, the need to devise effective and efficient cell disruption processes becomes more pressing given that the viability of pigment biosynthesis is not only dependent on microorganisms’ yield in terms of production, but also on researchers’ ability to recover them. This review chiefly reports findings as to mechanical cell disruption methods, used individually or in various combinations, and their aptitude to recover biosynthetic pigments.
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Current Pretreatment/Cell Disruption and Extraction Methods Used to Improve Intracellular Lipid Recovery from Oleaginous Yeasts. Microorganisms 2021; 9:microorganisms9020251. [PMID: 33513696 PMCID: PMC7910848 DOI: 10.3390/microorganisms9020251] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/23/2020] [Accepted: 12/10/2020] [Indexed: 12/18/2022] Open
Abstract
The production of lipids from oleaginous yeasts involves several stages starting from cultivation and lipid accumulation, biomass harvesting and finally lipids extraction. However, the complex and relatively resistant cell wall of yeasts limits the full recovery of intracellular lipids and usually solvent extraction is not sufficient to effectively extract the lipid bodies. A pretreatment or cell disruption method is hence a prerequisite prior to solvent extraction. In general, there are no recovery methods that are equally efficient for different species of oleaginous yeasts. Each method adopts different mechanisms to disrupt cells and extract the lipids, thus a systematic evaluation is essential before choosing a particular method. In this review, mechanical (bead mill, ultrasonication, homogenization and microwave) and nonmechanical (enzyme, acid, base digestions and osmotic shock) methods that are currently used for the disruption or permeabilization of oleaginous yeasts are discussed based on their principle, application and feasibility, including their effects on the lipid yield. The attempts of using conventional and “green” solvents to selectively extract lipids are compared. Other emerging methods such as automated pressurized liquid extraction, supercritical fluid extraction and simultaneous in situ lipid recovery using capturing agents are also reviewed to facilitate the choice of more effective lipid recovery methods.
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21
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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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22
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Rad AH, Abbasi A, Kafil HS, Ganbarov K. Potential Pharmaceutical and Food Applications of Postbiotics: A Review. Curr Pharm Biotechnol 2021; 21:1576-1587. [PMID: 32416671 DOI: 10.2174/1389201021666200516154833] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 04/08/2020] [Accepted: 04/09/2020] [Indexed: 11/22/2022]
Abstract
In recent decades, functional foods with ingredients comprising probiotics, prebiotics and postbiotics have been gaining a lot of attention from scientists. Probiotics and postbiotics are usually applied in pharmaceutical formulations and/or commercial food-based products. These bioactive agents can be associated with host eukaryotic cells and have a key role in maintaining and restoring host health. The review describes the concept of postbiotics, their quality control and potential applications in pharmaceutical formulations and commercial food-based products for health promotion, prevention of disease and complementary treatment. Despite the effectiveness of probiotic products, researchers have introduced the concept of postbiotic to optimize their beneficial effects as well as to meet the needs of consumers to provide a safe product. The finding of recent studies suggests that postbiotics might be appropriate alternative agents for live probiotic cells and can be applied in medical, veterinary and food practice to prevent and to treat some diseases, promote animal health status and develop functional foods. Presently scientific literature confirms that postbiotics, as potential alternative agents, may have superiority in terms of safety relative to their parent live cells, and due to their unique characteristics in terms of clinical, technological and economical aspects, can be applied as promising tools in the drug and food industry for developing health benefits, and therapeutic aims.
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Affiliation(s)
- Aziz H Rad
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Amin Abbasi
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hossein S Kafil
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Khudaverdi Ganbarov
- Department of Microbiology, Faculty of Biology, Baku State University, Baku, Azerbaijan
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23
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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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24
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Sert D, Mercan E. Microbiological, physicochemical, textural characteristics and oxidative stability of butter produced from high-pressure homogenisation treated cream at different pressures. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104825] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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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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26
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Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Compr Rev Food Sci Food Saf 2020; 19:2222-2255. [DOI: 10.1111/1541-4337.12580] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Gao
- School of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai China
| | - Feng Chen
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
| | - Xi Wang
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
- Nutra Manufacturing Greenville South Carolina
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai China
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Koley TK, Nishad J, Kaur C, Su Y, Sethi S, Saha S, Sen S, Bhatt BP. Effect of high-pressure microfluidization on nutritional quality of carrot ( Daucus carota L.) juice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2159-2168. [PMID: 32431342 PMCID: PMC7230076 DOI: 10.1007/s13197-020-04251-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/01/2019] [Accepted: 01/09/2020] [Indexed: 11/26/2022]
Abstract
In this study, the effect of high-pressure microfluidization on the colour and nutritional qualities of the orange carrot juice was investigated. The juice was processed at three different pressures (34.47 MPa, 68.95 MPa and 103.42 MPa) with three different passes (1, 2 and 3 passes). After that, total phenolic content (TPC), antioxidant activity, carotenoids, color properties, and total soluble solids content of the processed carrot juice were evaluated. As a result, no specific trends in TPC and antioxidant activity of the juice were observed through the variations of processing conditions. However, microfluidization significantly (p < 0.05) improved the carotenoids content in carrot juice. With increasing number of pass, concentrations of β-carotene and lutein had increased significantly. Similarly, increasing process pressure initially increased carotenoid content significantly (up to 68.95 MPa), further increase pressure to 103.42 MPa did not cause significant changes in carotenoid concentration. Furthermore, color properties such as lightness, redness, yellowness, and chroma value were reduced significantly with the increase of pressure and the number of passes. The results indicated that high-pressure microfluidization could be used as a novel alternative nonthermal technology to heat pasteurization to improve the color and nutritional qualities in orange carrot juice, resulting in a desirable, high-quality juice for consumers.
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Affiliation(s)
| | | | - Charanjit Kaur
- ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Yang Su
- Microfluidics International Corporation, Westwood, MA USA
| | - Shruti Sethi
- ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Supradip Saha
- ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Sangita Sen
- ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - B. P. Bhatt
- ICAR-Research Complex for Eastern Region, Patna, India
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Innings F, Alameri M, Koppmaier UH, Håkansson A. A mechanistic investigation of cell breakup in tomato juice homogenization. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109858] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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29
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Siroli L, Braschi G, Rossi S, Gottardi D, Patrignani F, Lanciotti R. Lactobacillus paracasei A13 and High-Pressure Homogenization Stress Response. Microorganisms 2020; 8:E439. [PMID: 32244939 PMCID: PMC7143770 DOI: 10.3390/microorganisms8030439] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 03/14/2020] [Accepted: 03/19/2020] [Indexed: 11/17/2022] Open
Abstract
Sub-lethal high-pressure homogenization treatments applied to Lactobacillus paracasei A13 demonstrated to be a useful strategy to enhance technological and functional properties without detrimental effects on the viability of this strain. Modification of membrane fatty acid composition is reported to be the main regulatory mechanisms adopted by probiotic lactobacilli to counteract high-pressure stress. This work is aimed to clarify and understand the relationship between the modification of membrane fatty acid composition and the expression of genes involved in fatty acid biosynthesis in Lactobacillus paracasei A13, before and after the application of different sub-lethal hyperbaric treatments. Our results showed that Lactobacillus paracasei A13 activated a series of reactions aimed to control and stabilize membrane fluidity in response to high-pressure homogenization treatments. In fact, the production of cyclic fatty acids was counterbalanced by the unsaturation and elongation of fatty acids. The gene expression data indicate an up-regulation of the genes accA, accC, fabD, fabH and fabZ after high-pressure homogenization treatment at 150 and 200 MPa, and of fabK and fabZ after a treatment at 200 MPa suggesting this regulation of the genes involved in fatty acids biosynthesis as an immediate response mechanism adopted by Lactobacillus paracasei A13 to high-pressure homogenization treatments to balance the membrane fluidity. Although further studies should be performed to clarify the modulation of phospholipids and glycoproteins biosynthesis since they play a crucial role in the functional properties of the probiotic strains, this study represents an important step towards understanding the response mechanisms of Lactobacillus paracasei A13 to sub-lethal high-pressure homogenization treatments.
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Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (S.R.); (D.G.); (R.L.)
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (S.R.); (D.G.); (R.L.)
| | - Samantha Rossi
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (S.R.); (D.G.); (R.L.)
| | - Davide Gottardi
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (S.R.); (D.G.); (R.L.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (S.R.); (D.G.); (R.L.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (G.B.); (S.R.); (D.G.); (R.L.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
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Surendran A, Lakshmanan M, Chee JY, Sulaiman AM, Thuoc DV, Sudesh K. Can Polyhydroxyalkanoates Be Produced Efficiently From Waste Plant and Animal Oils? Front Bioeng Biotechnol 2020; 8:169. [PMID: 32258007 PMCID: PMC7090169 DOI: 10.3389/fbioe.2020.00169] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Accepted: 02/19/2020] [Indexed: 12/19/2022] Open
Abstract
Polyhydroxyalkanoates (PHAs) are a potential replacement for some petrochemical-based plastics. PHAs are polyesters synthesized and stored by various bacteria and archaea in their cytoplasm as water-insoluble inclusions. PHAs are usually produced when the microbes are cultured with nutrient-limiting concentrations of nitrogen, phosphorus, sulfur, or oxygen and excess carbon sources. Such fermentation conditions have been optimized by industry to reduce the cost of PHAs produced commercially. Industrially, these biodegradable polyesters are derived from microbial fermentation processes utilizing various carbon sources. One of the major constraints in scaling-up PHA production is the cost of the carbon source metabolized by the microorganisms. Hence, cheap and renewable carbon substrates are currently being investigated around the globe. Plant and animal oils have been demonstrated to be excellent carbon sources for high yield production of PHAs. Waste streams from oil mills or the used oils, which are even cheaper, are also used. This approach not only reduces the production cost for PHAs, but also makes a significant contribution toward the reduction of environmental pollution caused by the used oil. Advancements in the genetic and metabolic engineering of bacterial strains have enabled a more efficient utilization of various carbon sources, in achieving high PHA yields with specified monomer compositions. This review discusses recent developments in the biosynthesis and classification of various forms of PHAs produced using crude and waste oils from the oil palm and fish industries. The biodegradability of the PHAs produced from these oils will also be discussed.
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Affiliation(s)
- Arthy Surendran
- School of Biological Sciences, Universiti Sains Malaysia, Penang, Malaysia
| | - Manoj Lakshmanan
- School of Biological Sciences, Universiti Sains Malaysia, Penang, Malaysia
- USM-RIKEN International Centre for Aging Science (URICAS), School of Biological Sciences, Universiti Sains Malaysia, Penang, Malaysia
| | - Jiun Yee Chee
- School of Biological Sciences, Universiti Sains Malaysia, Penang, Malaysia
| | | | - Doan Van Thuoc
- Faculty of Biology, Hanoi National University of Education, Hanoi, Vietnam
| | - Kumar Sudesh
- School of Biological Sciences, Universiti Sains Malaysia, Penang, Malaysia
- USM-RIKEN International Centre for Aging Science (URICAS), School of Biological Sciences, Universiti Sains Malaysia, Penang, Malaysia
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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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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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Stahr PL, Keck CM. Preservation of rutin nanosuspensions without the use of preservatives. BEILSTEIN JOURNAL OF NANOTECHNOLOGY 2019; 10:1902-1913. [PMID: 31598456 PMCID: PMC6774071 DOI: 10.3762/bjnano.10.185] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Accepted: 08/27/2019] [Indexed: 06/10/2023]
Abstract
Nanocrystals are used as universal approach to improve the bioactivity of poorly soluble active ingredients. They are produced by various techniques, typically yielding aqueous nanosuspensions, which are prone to microbial contamination. Preservation of nanocrystals is possible but might not always be feasible, as preservatives might interfere with other excipients in the formulations or with chemicals used in assays, cell cultures or animal models. Therefore, to enable an easier use of nanocrystals, preservative-free nanosuspensions would be a good alternative. In this study, rutin nanocrystals were frozen and stored for three months at -20 °C. The chemical, physical and microbial stability were monitored, and the results were compared to preserved nanosuspensions. The frozen nanosuspensions remained stable and possessed excellent stability over the whole time of storage, indicating that the freeze-thaw process is suitable for the production of preservative-free nanosuspensions with excellent long-term stability. The freeze-thaw process for nanosuspensions is a simple concept and is suggested as alternative, when preserved nanosuspensions cannot be used.
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Affiliation(s)
- Pascal L Stahr
- Department of Pharmaceutics and Biopharmaceutics, Philipps-Universität Marburg, Robert-Koch-Str. 4, 35037 Marburg, Germany
| | - Cornelia M Keck
- Department of Pharmaceutics and Biopharmaceutics, Philipps-Universität Marburg, Robert-Koch-Str. 4, 35037 Marburg, Germany
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Liu Q, Yao C, Sun Y, Chen W, Tan H, Cao X, Xue S, Yin H. Production and structural characterization of a new type of polysaccharide from nitrogen-limited Arthrospira platensis cultivated in outdoor industrial-scale open raceway ponds. BIOTECHNOLOGY FOR BIOFUELS 2019; 12:131. [PMID: 31143244 PMCID: PMC6533678 DOI: 10.1186/s13068-019-1470-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Accepted: 05/15/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Carbohydrates are major biomass source in fuel-targeted biorefinery. Arthrospira platensis is the largest commercialized microalgae with good environmental tolerance and high biomass production. However, the traditional target of A. platensis cultivation is the protein, which is the downstream product of carbohydrates. Aiming to provide the alternative non-food carbohydrates source, the feasible manipulation technology on the cultivation is needed, as well as new separation methodology to achieve maximum utilization of overall biomass. RESULTS The present study aimed to demonstrate the feasibility of industrially producing carbohydrate-enriched A. platensis and characterize the structure of the polysaccharide involved. Cultivated in industrial-scale outdoor open raceway ponds under nitrogen limitation, A. platensis accumulated maximally 64.3%DW of carbohydrate. The maximum biomass and carbohydrate productivity reached 27.5 g m-2 day-1 and 26.2 g m-2 day-1, respectively. The efficient extraction and purification of the polysaccharides include a high-pressure homogenization-assisted hot water extraction followed by flocculation with a non-toxic flocculant ZTC1 + 1, with the polysaccharide purity and total recovery reaching 81% and 75%, respectively. The purified polysaccharide was mainly composed of (1→3)(1→4)- or (1→3)(1→2)-α-glucan with a molecular weight of 300-700 kDa, which differed from the commonly acknowledged glycogen. CONCLUSIONS By the way of controlled nitrogen limitation, the high carbohydrate production of A. platensis in the industrial scale was achieved. The α-glucan from A. platensis could be a potential glucose source for industrial applications. A non-toxic separation method of carbohydrate was applied to maintain the possibility of utilization of residue in high-value field.
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Affiliation(s)
- Qishun Liu
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023 China
| | - Changhong Yao
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023 China
- Department of Pharmaceutical & Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu, 610065 Sichuan China
| | - Yongxin Sun
- Dalian Biotechnology Research Institute, Liaoning Academy of Agricultural Sciences, Dalian, 116024 China
| | - Wei Chen
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023 China
| | - Haidong Tan
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023 China
| | - Xupeng Cao
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023 China
| | - Song Xue
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023 China
| | - Heng Yin
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023 China
- Liaoning Provincial Key Laboratory of Carbohydrates; Dalian Engineering Research Center for Carbohydrate Agricultural Preparations, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023 China
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Xia X, Dai Y, Wu H, Liu X, Wang Y, Cao J, Zhou J. Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13912] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Xiudong Xia
- Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Yiqiang Dai
- College of Food Science and Technology Nanjing Agriculture University Nanjing PR China
| | - Han Wu
- Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Xiaoli Liu
- Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Ying Wang
- Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Jianping Cao
- College of Food Science and Technology Nanjing Agriculture University Nanjing PR China
| | - Jianzhong Zhou
- Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
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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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Pornpukdeewattana S, Jindaprasert A, Massa S. Alicyclobacillusspoilage and control - a review. Crit Rev Food Sci Nutr 2019; 60:108-122. [DOI: 10.1080/10408398.2018.1516190] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
| | - Aphacha Jindaprasert
- Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Salvatore Massa
- Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
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Picart-Palmade L, Cunault C, Chevalier-Lucia D, Belleville MP, Marchesseau S. Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing. Front Nutr 2019; 5:130. [PMID: 30705883 PMCID: PMC6344468 DOI: 10.3389/fnut.2018.00130] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Accepted: 12/06/2018] [Indexed: 12/26/2022] Open
Abstract
In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly efficient in terms of energy requirements and waste management. Therefore, in the few last decades, much research has focused on the development of alternative non-thermal technologies. Some of them, such as membrane separation processes, hydrostatic or dynamic high pressure, dense phase or high-pressure carbon dioxide, and pulsed electric fields (PEFs) have been extensively studied for cold pasteurization, concentration, extraction, or food functionalization. However, it is still difficult to evaluate the actual advantages or limits of these innovative processing technologies to replace conventional processes. Thus, the overall aim of this paper is to present an overview of the most relevant studies dealing with the potentialities and limits of these non-thermal technologies to improve sustainability of food processing. After a brief presentation of the physical principles of these technologies, the paper illustrates how these technologies could play a decisive role for sustainable food preservation or valorization of raw materials and by-products.
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Affiliation(s)
| | - Charles Cunault
- IATE, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France
| | | | | | - Sylvie Marchesseau
- IATE, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France
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Coccaro N, Ferrari G, Donsì F. Understanding the break-up phenomena in an orifice-valve high pressure homogenizer using spherical bacterial cells (Lactococcus lactis) as a model disruption indicator. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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Bhilare KD, Patil MD, Tangadpalliwar S, Dev MJ, Garg P, Banerjee UC. Machine learning modelling for the high-pressure homogenization-mediated disruption of recombinant E. coli. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.05.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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42
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Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment. J FOOD QUALITY 2018. [DOI: 10.1155/2018/8619707] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety benefits, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.
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Liu J, Zamora A, Castillo M, Saldo J. Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.04.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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44
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Van Impe J, Smet C, Tiwari B, Greiner R, Ojha S, Stulić V, Vukušić T, Režek Jambrak A. State of the art of nonthermal and thermal processing for inactivation of micro-organisms. J Appl Microbiol 2018; 125:16-35. [DOI: 10.1111/jam.13751] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 02/16/2018] [Accepted: 02/27/2018] [Indexed: 02/03/2023]
Affiliation(s)
- J. Van Impe
- Department of Chemical Engineering; KU Leuven; Leuven Belgium
| | - C. Smet
- Department of Chemical Engineering; KU Leuven; Leuven Belgium
| | - B. Tiwari
- Department of Food Biosciences; Teagasc - Irish Agriculture and Food Development Authority; Carlow Ireland
| | - R. Greiner
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut; Karlsruhe Germany
| | - S. Ojha
- Department of Food Biosciences; Teagasc - Irish Agriculture and Food Development Authority; Carlow Ireland
| | - V. Stulić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
| | - T. Vukušić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
| | - A. Režek Jambrak
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
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45
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Sevenich R, Mathys A. Continuous Versus Discontinuous Ultra-High-Pressure Systems for Food Sterilization with Focus on Ultra-High-Pressure Homogenization and High-Pressure Thermal Sterilization: A Review. Compr Rev Food Sci Food Saf 2018; 17:646-662. [DOI: 10.1111/1541-4337.12348] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Accepted: 03/02/2018] [Indexed: 12/20/2022]
Affiliation(s)
- Robert Sevenich
- Dept. of Food Biotechnology and Food Process Engineering; Technische Univ. Berlin; Königin-Luise-Straße 22 Berlin D-14195 Germany
| | - Alexander Mathys
- ETH Zurich, Inst. of Food, Nutrition and Health; Laboratory of Sustainable Food Processing; Schmelzbergstrasse 9 Zurich CH-8092 Switzerland
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Dos Santos Aguilar JG, Cristianini M, Sato HH. Modification of enzymes by use of high-pressure homogenization. Food Res Int 2018; 109:120-125. [PMID: 29803433 DOI: 10.1016/j.foodres.2018.04.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 03/31/2018] [Accepted: 04/12/2018] [Indexed: 01/29/2023]
Abstract
High-pressure is an emerging and relatively new technology that can modify various molecules. High-pressure homogenization (HPH) has been used in several studies on protein modification, especially in enzymes used or found in food, from animal, plant or microbial resources. According to the literature, the enzymatic activity can be modulated under pressure causing inactivation, stabilization or activation of the enzymes, which, depending on the point of view could be very useful. Homogenization can generate changes in the structure of the enzyme modifying various chemical bonds (mainly weak bonds) causing different denaturation levels and, consequently, affecting the catalytic activity. This review aims to describe the various alterations due to HPH treatment in enzymes, to show the influence of high-pressure on proteins and to report the HPH effects on the enzymatic activity of different enzymes employed in the food industry and research.
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Affiliation(s)
| | - Marcelo Cristianini
- Department of Food Technology, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
| | - Helia Harumi Sato
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP, Brazil
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Lopes RP, Mota MJ, Gomes AM, Delgadillo I, Saraiva JA. Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review. Compr Rev Food Sci Food Saf 2018; 17:532-555. [PMID: 33350128 DOI: 10.1111/1541-4337.12311] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 08/29/2017] [Accepted: 09/01/2017] [Indexed: 12/18/2022]
Abstract
Formation of highly resistant spores is a concern for the safety of low-acid foods as they are a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the strategy usually applied in the food industry is the intensification of traditional preservation methods to sterilization levels, which is often accompanied by decreases of nutritional and sensory properties. In order to overcome these unwanted side effects in food products, novel and emerging sterilization technologies are being developed, such as pressure-assisted thermal sterilization, high-pressure carbon dioxide, high-pressure homogenization, and cold plasma. In this review, the application of these emergent technologies is discussed, in order to understand the effects on bacterial spores and their inactivation and thus ensure food safety of low-acid foods. In general, the application of these novel technologies for inactivating spores is showing promising results. However, it is important to note that each technique has specific features that can be more suitable for a particular type of product. Thus, the most appropriate sterilization method for each product (and target microorganisms) should be assessed and carefully selected.
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Affiliation(s)
- Rita P Lopes
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
| | - Maria J Mota
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
| | - Ana M Gomes
- Escola Superior de Biotecnologia, Univ. Católica Portuguesa, 4200-072 Porto, Portugal
| | - Ivonne Delgadillo
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Chemistry Dept., Univ. of Aveiro, Campus Univ. de Santiago, 3810-193 Aveiro, Portugal
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Codina-Torrella I, Guamis B, Zamora A, Quevedo J, Trujillo A. Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension. Food Microbiol 2018; 69:143-150. [DOI: 10.1016/j.fm.2017.08.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 07/20/2017] [Accepted: 08/11/2017] [Indexed: 11/25/2022]
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Fernandez-Avila C, Trujillo A. Enhanced stability of emulsions treated by Ultra-High Pressure Homogenization for delivering conjugated linoleic acid in Caco-2 cells. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.09.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Maresca P, Ferrari G, Leite Júnior BRDC, Zanphorlin LM, Ribeiro LR, Murakami MT, Cristianini M. Effect of dynamic high pressure on functional and structural properties of bovine serum albumin. Food Res Int 2017; 99:748-754. [DOI: 10.1016/j.foodres.2017.06.047] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 06/19/2017] [Accepted: 06/20/2017] [Indexed: 10/19/2022]
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