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Rivero-Angeles KD, Buitimea-Cantúa GV, Dávila-Ortiz G, López-Villegas EO, Welti-Chanes J, Escobedo-Avellaneda Z, Téllez-Medina DI. Microstructural Changes in Vanilla planifolia Beans after Using High-Hydrostatic-Pressure Treatment in the Curing Process. Foods 2024; 13:177. [PMID: 38254478 PMCID: PMC10813947 DOI: 10.3390/foods13020177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/09/2023] [Accepted: 12/19/2023] [Indexed: 01/24/2024] Open
Abstract
During vanilla bean curing, the cell arrangement derived from the killing technique applied to start bean ripening is essential to obtain the characteristic aroma and flavor of vanilla. Hence, killing is an important step to release the enzymes and compounds required for vanillin production. In this work, high hydrostatic pressure (HHP) at 100-400 MPa for 5 min, using water at 7 °C as the pressure-transmitting medium, was applied as the killing method, and its effect on the microstructural changes in vanilla beans during different curing cycles (C0-C20) was evaluated and compared with that observed after scalding by using water at 100 °C for 8 s. Microstructural changes in the cross-sectioned beans were analyzed using a stereomicroscope (SM), confocal laser scanning microscopy (CLSM), and environmental scanning electron microscopy (ESEM). The vanilla beans were cross-sectioned and three main sectors were analyzed: the total, annular, and core. The morphometric descriptors, namely, area, Feret's diameter, and circularity, were quantified via digital image analysis (DIA), from which a shrinkage ratio was calculated. The results show that the total area in the beans presented a maximum decrease in the C16 of curing. The core area was most affected by the HHP treatment, mainly at 400 MPa, rather than scalding. CSLM observations revealed the autofluorescence of the compounds inside the beans. In conclusion, the use of microscopy techniques and DIA allowed us to determine the microstructural changes in the HHP-treated pods, which were found to be more numerous than those found in the scalded beans.
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Affiliation(s)
- Katia D. Rivero-Angeles
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Wilfrido Massieu 399, Gustavo A. Madero, Ciudad de México 07738, Mexico; (K.D.R.-A.); (G.D.-O.)
| | - Génesis V. Buitimea-Cantúa
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico; (G.V.B.-C.); (J.W.-C.)
| | - Gloria Dávila-Ortiz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Wilfrido Massieu 399, Gustavo A. Madero, Ciudad de México 07738, Mexico; (K.D.R.-A.); (G.D.-O.)
| | - Edgar O. López-Villegas
- Central de Instrumentación de Microscopía, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala S/N, Casco de Santo Tomás, Azcapotzalco, Ciudad de México 11340, Mexico;
| | - Jorge Welti-Chanes
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico; (G.V.B.-C.); (J.W.-C.)
| | - Zamantha Escobedo-Avellaneda
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico; (G.V.B.-C.); (J.W.-C.)
| | - Darío I. Téllez-Medina
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Wilfrido Massieu 399, Gustavo A. Madero, Ciudad de México 07738, Mexico; (K.D.R.-A.); (G.D.-O.)
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2
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Rinaldi M, Dhenge R, Rodolfi M, Bertani G, Bernini V, Dall’Acqua S, Ganino T. Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes. Foods 2023; 12:foods12061280. [PMID: 36981207 PMCID: PMC10048263 DOI: 10.3390/foods12061280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/14/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
In this study color, texture, starch–pectin, total antioxidant capacity, microbial count, and microstructure of HPP-treated Violina pumpkin cubes were evaluated. Samples were treated at six different pressures (100 to 600 MPa–HPP100 to HPP600) for 3 min. Moisture, total soluble solids, and pH showed no significant differences between untreated (UNTR) and treated samples. Pumpkin tissue showed great structural modifications as changes in cell size and shape, cell wall damage, increased cell wall thickness, cell detachment and dehydration, and calcium ions deposition mainly from HPP300 to 600. UNTR samples showed the highest value of maximum and minimum cell elongation, perimeter segment, and a more regular cell wall thickness whereas HPP600 showed the lowest values for all these parameters. A noticeable difference was observed in HPP600 samples, with a difference in terms of color (ΔE 11.3 ± 1.9) and hardness (87.4 ± 27.8 N) compared to the UNTR ones (194.9 ± 37.9 N) whereas treatments at other pressures changed less markedly the color and texture. HPP200 could ensure a higher amount of starch and pectin availability while HPP200 and HPP400 showed the highest total antioxidants capacity. High-pressure treatment from HPP400 to 600 gave the highest destruction of microorganisms but negatively influenced the structural quality as well as texture and microstructure.
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Affiliation(s)
- Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
- Correspondence: ; Fax: +39-0521-906028; Tel.: +39-0521-905846
| | - Rohini Dhenge
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Margherita Rodolfi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Gaia Bertani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Stefano Dall’Acqua
- Department of Pharmaceutical and Pharmacological Sciences, University of Padova, Via F. Marzolo 5, 35131 Padova, Italy
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
- National Research Council, Institute of BioEconomy (IBE), Via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
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3
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Zambon A, González-Alonso V, Lomolino G, Zulli R, Rajkovic A, Spilimbergo S. Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO 2 Process. Foods 2022; 12:foods12010021. [PMID: 36613236 PMCID: PMC9818350 DOI: 10.3390/foods12010021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/24/2022] [Accepted: 12/15/2022] [Indexed: 12/24/2022] Open
Abstract
This work presents a feasibility lab-scale study for a new preservation method to inactivate microorganisms and increase the shelf life of pre-packed fresh-cut products. Experiments were conducted on coriander leaves and fresh-cut carrots and coconut. The technology used the combination of hydrostatic pressure (<15 MPa), low temperature (≤45 °C), and CO2 modified atmosphere packaging (MAP). The inactivation was achieved for the naturally present microorganisms (total mesophilic bacteria, yeasts and molds, total coliforms) and inoculated E. coli. Yeasts and molds and coliform were under the detection limit in all the treated samples, while mesophiles were strongly reduced, but below the detection limit only in carrots. Inoculated E. coli strains were completely inactivated (>6.0 log CFU/g) on coconut, while a reduction >4.0 log CFU/g was achieved for carrots and coriander. For all the treated products, the texture was similar to the fresh ones, while a small alteration of color was detected. Microbiological stability was achieved for up to 14 days for both fresh-cut carrots and coconut. Overall, the results are promising for the development of a new mild and innovative food preservation technique for fresh food.
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Affiliation(s)
- Alessandro Zambon
- Department of Industrial Engineering, University of Padova, 35131 Padova, Italy
- Correspondence:
| | | | - Giovanna Lomolino
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy
| | - Riccardo Zulli
- Department of Industrial Engineering, University of Padova, 35131 Padova, Italy
| | - Andreja Rajkovic
- Department of Food Safety and Quality Management, University of Belgrade—Faculty of Agriculture, 11080 Belgrade, Serbia
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
| | - Sara Spilimbergo
- Department of Industrial Engineering, University of Padova, 35131 Padova, Italy
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4
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Wu YH, Lin YH, Wang CY. High hydrostatic pressure treatment induced microstructure changes and isothiocyanates biosynthesis in kale. Food Chem 2022; 383:132423. [PMID: 35180603 DOI: 10.1016/j.foodchem.2022.132423] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 02/03/2022] [Accepted: 02/08/2022] [Indexed: 11/04/2022]
Abstract
Effects of high-pressure processing (HPP) on the myrosinase activity, glucosinolate (GLS) content, isothiocyanate (ITC) conversion rate, color, and bacterial count of kale leaves were investigated. Thermal process at 100 °C were used as negative control groups. The sample processed at 600 MPa exhibited the highest myrosinase activity and ITC conversion rate of 70.4%, while the GLS content was significantly lower than those in the raw and the thermally processed samples. However, processing of the samples at elevated temperatures results in gradual loss of myrosinase activity. SEM images showed that HPP induces irregular crushing damage to the veins, edges, and surfaces of the leaves, thereby promoting the conversion process in the myrosinase-GLS-ITC system. Additionally, HPP caused less significant color change of the kale leaves than thermal treatment. HPP achieved the same level of pasteurization as thermal treatment in terms of bacterial count.
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Affiliation(s)
- Yu-Hsiang Wu
- Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan
| | - Yan-Han Lin
- Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan.
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Visockis M, Bobinaitė R, Ruzgys P, Barakauskas J, Markevičius V, Viškelis P, Šatkauskas S. Assessment of plant tissue disintegration degree and its related implications in the pulsed electric field (PEF)–assisted aqueous extraction of betalains from the fresh red beetroot. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102761] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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6
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Bilbao-Sainz C, Sinrod AJ, Dao L, Takeoka G, Williams T, Wood D, Chiou BS, Bridges DF, Wu VC, Lyu C, Powell-Palm MJ, Rubinsky B, McHugh T. Preservation of grape tomato by isochoric freezing. Food Res Int 2021; 143:110228. [DOI: 10.1016/j.foodres.2021.110228] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 02/08/2021] [Accepted: 02/14/2021] [Indexed: 02/09/2023]
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7
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Effects of Isochoric Freezing Conditions on Cut Potato Quality. Foods 2021; 10:foods10050974. [PMID: 33946719 PMCID: PMC8146749 DOI: 10.3390/foods10050974] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
Isochoric freezing is a pressure freezing technique that could be used to retain the beneficial effects of food storage at temperatures below their freezing point without ice damage. In this study, potato cylinders were frozen in an isochoric system and examined using full factorial combinations of three processing procedures (immersed in water, vacuum-packed and immersed in ascorbic acid solution), four freezing temperatures/pressures (−3 °C/37 MPa, −6 °C/71 MPa, −9 °C/101 MPa and −15 °C/156 MPa) and two average compression rates (less than 0.02 and more than 0.16 MPa/s). The effects of process variables on critical quality attributes of frozen potatoes after thawing were investigated, including mass change, volume change, water holding capacity, color and texture. Processing procedure and freezing temperature/pressure were found to be highly significant factors, whereas the significance of the compression rate was lower. For the processing procedures, immersion in an isotonic solution of 5% ascorbic acid best preserved quality attributes. At the highest pressure level of 156 MPa and low compression rate of 0.02 MPa/s, potato samples immersed in ascorbic acid retained their color, 98.5% mass and 84% elasticity modulus value. These samples also showed a 1% increase in volume and 13% increase in maximum stress due to pressure-induced hardening.
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Zhang L, Qiao Y, Wang C, Liao L, Shi D, An K, Hu J. Impact of ultrasound combined with ultrahigh pressure pretreatments on color, moisture characteristic, tissue structure, and sensory quality of freeze‐dried strawberry slices. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lihui Zhang
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology Hubei Provincial Cooperative Innovation Center of Industrial Fermentation Hubei University of Technology Wuhan PR China
| | - Yu Qiao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology Hubei Provincial Cooperative Innovation Center of Industrial Fermentation Hubei University of Technology Wuhan PR China
| | - Li Liao
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
| | - Defang Shi
- Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China
| | - Kejing An
- Sericulture and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou PR China
| | - Jianzhong Hu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology Hubei Provincial Cooperative Innovation Center of Industrial Fermentation Hubei University of Technology Wuhan PR China
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9
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Limsangouan N, Charunuch C, Sastry SK, Srichamnong W, Jittanit W. High pressure processing of tamarind (Tamarindus indica) seed for xyloglucan extraction. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110112] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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10
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Influence of high hydrostatic pressure pretreatment on properties of vacuum-freeze dried strawberry slices. Food Chem 2020; 331:127203. [PMID: 32574943 DOI: 10.1016/j.foodchem.2020.127203] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 05/25/2020] [Accepted: 05/31/2020] [Indexed: 01/20/2023]
Abstract
Effects of high hydrostatic pressure (HHP) (50, 100, 150, 200 and 250 MPa) pretreatment on water mobility and distribution, drying duration, microstructure, color, cell wall fraction and tissue structure of strawberry slices were investigated. HHP significantly increased water mobility of the strawberry slices, resulting in the reduction of drying duration by 9-24%. As the pretreatment pressure was increased, redness value and anthocyanin content continuously increased, soluble pectin (SBP) content increased and then decreased, while the contents of protopectin (PTP) and cellulose decreased. After the HHP pretreatment, chromoplasts and moisture was distributed more uniformly in the strawberry slices. Microscopy images showed the formation of microscopic holes or channels in the matrix and the breakdown of tissue structure by HHP. Results suggested HHP pretreatment disrupted the integrity of the fresh strawberry which enhanced the drying efficiency and migration of the chromoplasts during the vacuum-freeze drying process.
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11
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Unal K, Alpas H, Aktas H, Oztop MH. Time domain (TD)-NMR relaxometry as a tool to investigate the cell integrity of tomato seeds exposed to osmotic stress (OS), ultrasonication (US) and high hydrostatic pressure (HHP). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3739-3747. [PMID: 32904053 PMCID: PMC7447721 DOI: 10.1007/s13197-020-04406-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2020] [Accepted: 04/02/2020] [Indexed: 11/25/2022]
Abstract
NMR relaxometry was used to investigate the proton relaxation distribution of the tomato seeds and analyze the damages of the three different processes on the cell membrane integrity of the tomato seed. Tomato seeds were subjected to osmotic stress (OS) (10, 20, 30% NaCl solutions), ultrasonication (US) (5, 10 and 20 min) and high hydrostatic pressure (HHP) (300, 400 and 500 MPa for 15 min at 20 °C). Four peaks were observed in the NMR relaxation spectra of tomato seeds due to multiexponential relation behavior of the plant cell. Each peak corresponds to different water proton compartment within the cell. According to the results, all the three treatments resulted in cell permeabilization and disruption of cellular compartmentalization. Among the treatments, HHP at 500 MPa for 15 min at 20 °C resulted in the most detrimental effect in the cell structure and OS treatment with 10% NaCl solution caused the least changes in the cell structure. In order to further analyze the extent of damage to the cell, tomato seeds exposed to OS, US and HHP were also analyzed by scanning electron microscopy (SEM). These results have demonstrated that NMR relaxometry is a useful tool to investigate the cell integrity of tomato seeds subjected to different treatments.
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Affiliation(s)
- Kubra Unal
- Department of Food Engineering, Faculty of Engineering, Middle East Technical University, 06800 Ankara, Turkey
- Turkish Patent and Trademark Office, 13 Hipodrom Street, 06560 Ankara, Turkey
| | - Hami Alpas
- Department of Food Engineering, Faculty of Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Hakan Aktas
- Department of Horticulture, Faculty of Agriculture Science and Technology, Isparta University of Applied Science, 32260, Isparta, Turkey
| | - Mecit H. Oztop
- Department of Food Engineering, Faculty of Engineering, Middle East Technical University, 06800 Ankara, Turkey
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12
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Using High Hydrostatic Pressure Processing Come-Up Time as an Innovative Tool to Induce the Biosynthesis of Free and Bound Phenolics in Whole Carrots. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02512-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Balakrishna AK, Wazed MA, Farid M. A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients. Molecules 2020; 25:E2369. [PMID: 32443759 PMCID: PMC7287844 DOI: 10.3390/molecules25102369] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 05/13/2020] [Accepted: 05/18/2020] [Indexed: 12/29/2022] Open
Abstract
High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100-600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.
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Affiliation(s)
| | | | - Mohammed Farid
- Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; (A.K.B.); (M.A.W.)
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Paciulli M, Medina Meza IG, Rinaldi M, Ganino T, Pugliese A, Rodolfi M, Barbanti D, Morbarigazzi M, Chiavaro E. Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing. Foods 2019; 8:foods8070272. [PMID: 31330884 PMCID: PMC6678218 DOI: 10.3390/foods8070272] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 07/08/2019] [Accepted: 07/18/2019] [Indexed: 12/01/2022] Open
Abstract
The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pressures (400–600 MPa; 1–5 min; room temperature) was tested on the physicochemical and structural properties of blueberries, in comparison to raw and blanched samples. High hydrostatic pressures led to higher tissue damages than blanching, related to the intensity of the treatment. The cellular damages resulted in leakage of intracellular components, such as bioactive molecules and enzymes. As a consequence, among the high pressure treatments, the resulting antioxidant activity was higher for samples treated for longer times (5 min). Pectinmethyl esterase (PME), deactivated by blanching, but strongly barotolerant, was more active in blueberries treated with the more intense high pressure conditions. Blueberry texture was better retained after high pressure than blanching, probably because of the PME effect. Blueberry color shifted towards purple tones after all of the treatments, which was more affected by blanching. Principal component analysis revealed the mild impact of high pressure treatments on the organoleptic properties of blueberries.
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Affiliation(s)
- Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Ilce Gabriela Medina Meza
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824-1323, USA.
| | - Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
- Consiglio Nazionale delle Ricerche, Istituto per la Valorizzazione del Legno e delle Specie Arboree (IVaLSA), 50019 Sesto Fiorentino, Italy
| | - Alessandro Pugliese
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Margherita Rodolfi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | - Davide Barbanti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
| | | | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy
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15
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Vatankhah H, Ramaswamy HS. High pressure impregnation of oil in water emulsions into selected fruits: A novel approach to fortify plant-based biomaterials by lipophilic compounds. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.080] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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16
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17
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Quality changes in combined pressure-thermal treated acidified vegetables during extended ambient temperature storage. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Luo W, Tappi S, Wang C, Yu Y, Zhu S, Rocculi P. Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2165-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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19
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Torres-Ossandón MJ, Vega-Gálvez A, López J, Stucken K, Romero J, Di Scala K. Effects of high hydrostatic pressure processing and supercritical fluid extraction on bioactive compounds and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.). J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.05.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Fernandes L, Saraiva JA, Pereira JA, Casal S, Ramalhosa E. Post-harvest technologies applied to edible flowers: A review. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1473422] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Luana Fernandes
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - Jorge A. Saraiva
- Organic Chemistry, Natural Products and Agrifood (QOPNA) – Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
| | - Susana Casal
- LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Porto, Portugal
| | - Elsa Ramalhosa
- Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Bragança, Portugal
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Serment-Moreno V, Jacobo-Velázquez DA, Torres JA, Welti-Chanes J. Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9158-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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23
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Jacobo-Velázquez DA, Cuéllar-Villarreal MDR, Welti-Chanes J, Cisneros-Zevallos L, Ramos-Parra PA, Hernández-Brenes C. Nonthermal processing technologies as elicitors to induce the biosynthesis and accumulation of nutraceuticals in plant foods. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.021] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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24
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Techakanon C, Smith GM, Jernstedt J, Barrett DM. The effect of high pressure processing on clingstone and freestone peach cell integrity and enzymatic browning reactions. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.12.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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Kim JH, Yu SH, Cho YJ, Pan JH, Cho HT, Kim JH, Bong H, Lee Y, Chang MH, Jeong YJ, Choi G, Kim YJ. Preparation of S-Allylcysteine-Enriched Black Garlic Juice and Its Antidiabetic Effects in Streptozotocin-Induced Insulin-Deficient Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:358-363. [PMID: 28001066 DOI: 10.1021/acs.jafc.6b04948] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
S-Allylcysteine (SAC), produced in large amounts during the aging process of garlic via enzymatic hydrolysis, is known as a key compound responsible for the multiple pharmacological activities of aged black garlic. This study investigated the effects of enzyme- and high hydrostatic pressure (HHP)-assisted extraction on the content of the bioactive compounds, including SAC, in black garlic juice (BGJ) and evaluated the antidiabetic effects of SAC-enriched BGJ in streptozotocin (STZ)-treated mice. The aging process increased the contents of SAC, total polyphenols, and total flavonoids in garlic juice. More importantly, pretreatment of pectinase cocktail with HHP resulted in a greater increase in those compounds during aging. Enzyme-treated BGJ reduced hyperglycemia and improved islet architecture and β-cell function in STZ-treated mice. Moreover, these effects were more potent than those of BGJ prepared by the conventional aging process. These findings provide useful information for the production of black garlic with improved bioactivities.
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Affiliation(s)
- Jun Ho Kim
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Su Hyun Yu
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Yun Jeong Cho
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Jeong Hoon Pan
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Hyung Taek Cho
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Jeong Ho Kim
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Hyejin Bong
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Yeojin Lee
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Moon Han Chang
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Ye Jin Jeong
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Garam Choi
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University , Sejong 30019, Republic of Korea
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26
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Bao R, Fan A, Hu X, Liao X, Chen F. Effects of high pressure processing on the quality of pickled radish during refrigerated storage. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.009] [Citation(s) in RCA: 18] [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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27
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Terefe NS, Tepper P, Ullman A, Knoerzer K, Juliano P. High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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29
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Denoya G, Polenta G, Apóstolo N, Budde C, Sancho A, Vaudagna S. Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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31
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Baier AK, Bußler S, Knorr D. Potential of high isostatic pressure and pulsed electric fields to improve mass transport in pea tissue. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Denoya GI, Vaudagna SR, Polenta G. Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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33
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Escobedo-Avellaneda Z, Gutiérrez-Uribe J, Valdez-Fragoso A, Torres JA, Welti-Chanes J. High Hydrostatic Pressure Combined with Mild Temperature for the Preservation of Comminuted Orange: Effects on Functional Compounds and Antioxidant Activity. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-014-1465-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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34
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Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.027] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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35
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Miguel-Pintado C, Nogales S, Fernández-León AM, Delgado-Adámez J, Hernández T, Lozano M, Cañada-Cañada F, Ramírez R. Effect of hydrostatic high pressure processing on nectarine halves pretreated with ascorbic acid and calcium during refrigerated storage. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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36
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Iizuka T, Yahata M, Shimizu A. Potential mechanism involved in removal of hydrophobic pesticides from vegetables by hydrostatic pressure. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.05.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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37
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High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1204-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.08.025] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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Effect of non-thermal hurdles in extending shelf life of cut apples. Journal of Food Science and Technology 2013; 51:4033-9. [PMID: 25477677 DOI: 10.1007/s13197-013-0961-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/07/2013] [Accepted: 02/19/2013] [Indexed: 10/27/2022]
Abstract
Pulsed electric fields (PEF), high pressure processing (HPP) and conventional method of heating (90 °C, 60s) were evaluated as blanching methods for fresh cut apples. The settings employed for PEF and HPP were 1.5 kV/cm, 100 pulses, 4 Hz and 600 MPa for 2 min respectively. The blanched samples were soaked in sucrose solution (60°Brix, 60 min) containing ascorbic acid, citric acid, sodium benzoate, and potassium sorbate. The treated samples were packed and pasteurized using either hot water (90 °C, 15 min) or HPP (600 MPa, 10 min). These samples were analyzed for physicochemical and microbiological attributes immediately after treatment and after 2 months of cold storage. The combination of different hurdles in all groups completely inhibited microbial growth. However, in terms of color values and texture retention, the apple cuts treated with PEF followed by hot water pasteurization were of a better quality when compared to HPP pasteurized ones (P < 0.05).
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40
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Jung LS, Lee SH, Kim S, Ahn J. Effect of high hydrostatic pressure on the quality-related properties of carrot and spinach. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0066-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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41
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Alvarez-Jubete L, Valverde J, Patras A, Mullen AM, Marcos B. Assessing the Impact of High-Pressure Processing on Selected Physical and Biochemical Attributes of White Cabbage (Brassica oleracea L. var. capitata alba). FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1060-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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42
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Park SH, Balasubramaniam V, Sastry SK. Estimating pressure induced changes in vegetable tissue using in situ electrical conductivity measurement and instrumental analysis. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.07.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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43
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Ghafoor K, Kim SO, Lee DU, Seong K, Park J. Effects of high hydrostatic pressure on structure and colour of red ginseng (Panax ginseng). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2975-2982. [PMID: 22522592 DOI: 10.1002/jsfa.5710] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2011] [Revised: 02/26/2012] [Accepted: 03/21/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND The conventional method of processing ginseng (Panax ginseng) roots into red ginseng involves mainly heating and drying processes. In the present study, this method was modified by using high hydrostatic pressure (HHP) to improve the physicochemical characteristics of red ginseng. RESULTS The HHP process (600 MPa for 1 min) significantly improved the histological properties of red ginseng by increasing cellular disruption and release of cell contents. The total reducing sugar content was significantly (P < 0.05) higher (increased from 10.67 to 15.25 mg g(-1)) in red ginseng processed at 600 MPa for 1 min. Similarly, the total free amino acid content also increased significantly (from 2.81 to 7.77 mg g(-1)). The HHP process resulted in superior and more even colouration and gave an attractive visual appearance to red ginseng. The optical density at 420 nm and Hunter's colour a value (redness) of extracts prepared from red ginseng increased significantly (P < 0.05) with the application of HHP. CONCLUSION HHP-processed red ginseng has significantly higher reducing sugar and free amino acid contents together with a more compact cell structure and superior visual quality (brighter red colour). Hence the application of HHP in red ginseng processing can result in ginseng products of improved quality compared with those obtained by the conventional method.
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Affiliation(s)
- Kashif Ghafoor
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia
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44
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Jacobo-Velázquez DA, Hernández-Brenes C. Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.05.001] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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45
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Effect of high pressure processing on microbiological and physical qualities of carrot and spinach. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0117-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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46
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Wu ZS, Zhang M, Adhikari B. Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.12.032] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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47
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Jolie RP, Christiaens S, De Roeck A, Fraeye I, Houben K, Van Buggenhout S, Van Loey AM, Hendrickx ME. Pectin conversions under high pressure: Implications for the structure-related quality characteristics of plant-based foods. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.11.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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48
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49
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Jacobo-Velázquez DA, Hernández-Brenes C. Sensory Shelf-Life Limiting Factor of High Hydrostatic Pressure Processed Avocado Paste. J Food Sci 2011; 76:S388-95. [DOI: 10.1111/j.1750-3841.2011.02259.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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50
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The Impact of Blanching and High-Pressure Pretreatments on Oil Uptake of Fried Potato Slices. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0562-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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