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Nuygen M, Arvaj L, Balamurugan S. The use of high pressure processing to compensate for the effects of salt reduction in ready-to-eat meat products. Crit Rev Food Sci Nutr 2022; 64:2533-2547. [PMID: 36106480 DOI: 10.1080/10408398.2022.2124398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sodium chloride is an essential ingredient in meat products, where it is not only used as a flavoring agent but also to achieve desired textural properties and as an antimicrobial to improve its safety and extend shelf-life. Although NaCl plays this multi-functional role in meat products, excessive sodium intake is linked to various negative health consequences such as cardiovascular disease and obesity. Sodium chloride added to ready-to-eat meat products is the largest contributor of sodium. Thus, there is an increased interest in the development of meat products with reduced sodium levels. Strategies to reduce sodium include identification of alternatives to sodium, considering safety and functionality, and including technological innovations and alternative food processing strategies. Several studies have shown that high pressure processing (HPP) can partially compensate for the loss in functional and sensory properties of meat products as a result of NaCl reduction. This review summarizes these studies to date and will highlight the ability of HPP to enhance the safety, shelf-life and quality of sodium-reduced meat products.
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Affiliation(s)
- Melina Nuygen
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, Ontario, Canada
- Biomedical Toxicology, College of Biological Science, University of Guelph, Guelph, Ontario, Canada
| | - Laura Arvaj
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, Ontario, Canada
| | - S Balamurugan
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, Ontario, Canada
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2
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The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince. Molecules 2022; 27:molecules27133974. [PMID: 35807218 PMCID: PMC9268274 DOI: 10.3390/molecules27133974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/08/2022] [Accepted: 06/10/2022] [Indexed: 12/10/2022] Open
Abstract
In this study, beef mince (approximately 4% fat longissmus costarum muscle of approximately 2-year-old Holstein cattle) was used as a material. High-pressure processing (HPP) was applied to frozen and unfrozen, vacuum-packed minced meat samples. The pH and thiobarbituric acid (TBA) values of the samples were examined during 45 days of storage. Color values (L*, a* and b*) and texture properties were examined during 30 days of storage. After freezing and HPP (350 MPa, 10 min, 10 °C), the pH value of minced meat increased (p > 0.05) and its TBA value decreased (p < 0.05). The increase in pH may be due to increased ionization during HPP. Some meat peptides, which are considered antioxidant compounds, increased the oxidative stability of meat, so a decrease in TBA may have been observed after freezing and HPP. While the color change in unpressurized samples was a maximum of 3.28 units during storage, in the pressurized sample, it exceeded the limit of 10 units on the first day of storage and exceeded the limit of 10 units on the third day of storage in the frozen and pressurized sample. Freezing and HPP caused the color of beef mince to be retained longer. The hardness, gumminess, chewability, adherence, elasticity, flexibility values of the pressurized and pressurized after freezing samples were higher than those of the unpressurized samples during storage. On the other hand, the opposite was the case for the adhesiveness values. In industrial applications, meat must be pressurized after being vacuum packed. If HPP is applied to frozen beef mince, some of its properties such as TBA, color, and texture can be preserved for a longer period of time without extreme change.
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Lu N, Ma J, Sun DW. Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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4
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Analyzing Consumer Perception on Quality and Safety of Frozen Foods in Emerging Economies: Evidence from Albania and Kosovo. Foods 2022; 11:foods11091247. [PMID: 35563969 PMCID: PMC9105115 DOI: 10.3390/foods11091247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/16/2022] [Accepted: 04/21/2022] [Indexed: 11/16/2022] Open
Abstract
Freezing technology is one of the most well established long-term preservation techniques for producing high-quality, nutritious foods with prolonged shelf-life. Frozen foods (FFs) are a significant section of the global food market experiencing rapid growth. It also represents an alternative to small producers in developing countries to add value to their products in a competitive market. However, unfairly, FFs are often perceived as less qualitative than fresh produce, although studies have shown that some FFs have higher nutritional values than fresh products. This study’s aim is to analyze consumers’ perceptions in the two Balkan countries towards FFs. A total of 380 questionnaires were completed in both countries (182 in Kosovo and 198 in Albania). Consumers’ perceptions towards FFs were measured through eleven items using a five-point Likert scale. The items addressed issues related to the quality and safety of FFs, information on FFs, and the impact of origin on the perception of FFs. The differences between populations were tested with the t-test and correlation analysis with the bootstrapping method for sociodemographic factors. The results show that Kosovo consumers generally show a higher positive attitude toward FFs than Albanian consumers. Albanian consumers prefer fresh foods over FFs. The lack of trust in food safety institutions was expressed with concern for the conditions of the frozen chain applied both on the imported and domestic frozen products. Similarly, the findings show that Albanian consumers are willing to pay more than the baseline price to obtain fresh products instead of frozen compared with Kosovo consumers. Additional studies are needed to explore whether the lack of trust in food safety institutions inhibits the successful development of FFs in Albania and Kosovo. In both countries, responsible authorities should help consumers to have a more profound knowledge of the quality of FFs and boost these activities to increase farmers’ incomes and play an active role in reducing food loss and waste.
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Zhang G, Zhu C, Walayat N, Nawaz A, Ding Y, Liu J. Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein. Crit Rev Food Sci Nutr 2022; 63:5874-5889. [PMID: 34996325 DOI: 10.1080/10408398.2022.2025534] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Frozen storage is most widely adopted preservation method to maintain food freshness and nutritional attributes. However, at low temperature, food is prone to chemical changes such as protein denaturation and lipid oxidation. In this review, we discussed the reasons and influencing factors that cause protein denaturation during freezing, such as freezing rate, freezing temperature, freezing method, etc. From the previous literatures, it was found that frozen storage is commonly used to prevent freeze induced protein denaturation by adding cryoprotectants to food. Some widely used cryoprotectants (for example, sucrose and sorbitol) have been reported with higher sweetness and weaker cryoprotective abilities. Therefore, this article comprehensively discusses the new cryopreservation methods and providing comparative study to the conventional frozen storage. Meanwhile, this article sheds light on the freeze induced alterations, such as change in functional and gelling properties. In addition, this article could be helpful for the prolonged frozen storage of food with minimum quality related changes. Meanwhile, it could also improve the commercial values and consumer satisfaction of frozen food as well.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Chunyan Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, P.R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P.R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P.R. China
- National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, P.R. China
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Bozzato A, Pippia E, Tiberi E, Manzocco L. Air impingement to reduce thawing time of chicken fingers for food service. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15962] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Arianna Bozzato
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali University of Udine Udine Italy
- The Research Hub by Electrolux Professional SpA Pordenone Italy
| | - Eleonora Pippia
- Dipartimento di Scienze Matematiche, Informatiche e Fisiche University of Udine Udine Italy
| | - Emidio Tiberi
- The Research Hub by Electrolux Professional SpA Pordenone Italy
| | - Lara Manzocco
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali University of Udine Udine Italy
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7
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Effect of precooling conditions on the ice nucleation temperature and freezing characteristics of semisolid matrices. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110232] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Cai L, Cao M, Regenstein J, Cao A. Recent Advances in Food Thawing Technologies. Compr Rev Food Sci Food Saf 2019; 18:953-970. [DOI: 10.1111/1541-4337.12458] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 04/28/2019] [Accepted: 05/06/2019] [Indexed: 12/21/2022]
Affiliation(s)
- Luyun Cai
- Dept. of Food ScienceChina Jiliang Univ. Hangzhou Zhejiang 310018 China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai Univ. Jinzhou Liaoning 121013 China
| | - Minjie Cao
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai Univ. Jinzhou Liaoning 121013 China
| | | | - Ailing Cao
- Hangzhou Customs District Hangzhou Zhejiang 310007 China
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9
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Wu XF, Zhang M, Adhikari B, Sun J. Recent developments in novel freezing and thawing technologies applied to foods. Crit Rev Food Sci Nutr 2018; 57:3620-3631. [PMID: 26853683 DOI: 10.1080/10408398.2015.1132670] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
This article reviews the recent developments in novel freezing and thawing technologies applied to foods. These novel technologies improve the quality of frozen and thawed foods and are energy efficient. The novel technologies applied to freezing include pulsed electric field pre-treatment, ultra-low temperature, ultra-rapid freezing, ultra-high pressure and ultrasound. The novel technologies applied to thawing include ultra-high pressure, ultrasound, high voltage electrostatic field (HVEF), and radio frequency. Ultra-low temperature and ultra-rapid freezing promote the formation and uniform distribution of small ice crystals throughout frozen foods. Ultra-high pressure and ultrasound assisted freezing are non-thermal methods and shorten the freezing time and improve product quality. Ultra-high pressure and HVEF thawing generate high heat transfer rates and accelerate the thawing process. Ultrasound and radio frequency thawing can facilitate thawing process by volumetrically generating heat within frozen foods. It is anticipated that these novel technologies will be increasingly used in food industries in the future.
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Affiliation(s)
- Xiao-Fei Wu
- a State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu , China
| | - Min Zhang
- a State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu , China.,b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology , Jiangnan University , China
| | - Benu Adhikari
- c School of Applied Sciences , RMIT University , Melbourne , Australia
| | - Jincai Sun
- d Xuzhou Branch , Haitong Food Group Company , Jiangsu Peixian , China.,e Zhejiang Pharmaceutical College , Ningbo , China
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10
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Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.07.062] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Bak KH, Bolumar T, Karlsson AH, Lindahl G, Orlien V. Effect of high pressure treatment on the color of fresh and processed meats: A review. Crit Rev Food Sci Nutr 2017; 59:228-252. [DOI: 10.1080/10408398.2017.1363712] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- K. H. Bak
- University of Copenhagen, Faculty of Science, Department of Food Science, Frederiksberg C, Denmark
| | - T. Bolumar
- CSIRO, Agriculture and Food, Meat Science Team, Coopers Plains, Queensland, Australia
| | - A. H. Karlsson
- Department of Animal Environment and Health, Swedish University of Agricultural Sciences, Skara, Sweden
| | | | - V. Orlien
- University of Copenhagen, Faculty of Science, Department of Food Science, Frederiksberg C, Denmark
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12
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Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review. Crit Rev Food Sci Nutr 2017; 58:2925-2938. [DOI: 10.1080/10408398.2017.1345854] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Angular absorption of light used for evaluation of structural damage to porcine meat caused by aging, drying and freezing. Meat Sci 2017; 126:22-28. [DOI: 10.1016/j.meatsci.2016.12.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2016] [Revised: 12/06/2016] [Accepted: 12/08/2016] [Indexed: 11/23/2022]
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14
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Ando Y, Nei D, Kono S, Nabetani H. Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Shinji Kono
- Research and Development Center, Mayekawa Mfg. Co., Ltd
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15
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Choi MJ, Min SG, Hong GP. Effects of pressure-shift freezing conditions on the quality characteristics and histological changes of pork. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.054] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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17
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Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.05.006] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Khan MA, Ali S, Abid M, Cao J, Jabbar S, Tume RK, Zhou G. Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Khan MA, Ali S, Abid M, Ahmad H, Zhang L, Tume RK, Zhou G. Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.10.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Malinowska-Pańczyk E, Walecka M, Pawłowicz R, Tylingo R, Kołodziejska I. The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and beef) meat. FOOD SCI TECHNOL INT 2013; 20:383-95. [PMID: 23751552 DOI: 10.1177/1082013213488901] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
One of the possibilities of using high-pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be maintained. Therefore, the aim of this work was to examine the effect of pressure at subzero temperature (without freezing of water) on proteins and texture of mammal's and cold-adapted fish meat. The data showed that cod and salmon meat proteins were more susceptible to pressure-induced denaturation/aggregation than beef and pork proteins. Glucose and saccharose exerted protective effect on fish meat proteins treated with pressure of 111 MPa(tc) and -10 degrees C but not at 193 MPa(tc) and -20 degrees C. The pressure treatment under the latter conditions increased cook loss of fish meat but not of mammal's meat. However, after cooking the hardness of all kinds of pressurized meat was at the same level as that for unpressurized cooked samples.
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21
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Clark A, Milbrandt TA, Hilt JZ, Puleo DA. Tailoring properties of microsphere-based poly(lactic-co-glycolic acid) scaffolds. J Biomed Mater Res A 2013; 102:348-57. [PMID: 23533090 DOI: 10.1002/jbm.a.34706] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2012] [Revised: 02/27/2013] [Accepted: 03/05/2013] [Indexed: 11/09/2022]
Abstract
Biodegradable polymer scaffolds are being extensively investigated for uses in tissue engineering because of their versatility in fabrication methods and range of achievable chemical and mechanical properties. In this study, poly(lactic-co-glycolic acid) (PLGA) was used to make various types of microspheres that were processed into porous scaffolds that possessed a wide range of properties. A heat sintering step was used to fuse microspheres together around porogen particles that were subsequently leached out, allowing for a 10-fold increase in mechanical properties over other PLGA scaffolds. The sintering temperature was based on the glass transition temperature that ranged from 43 to 49°C, which was low enough to enable drug loading. Degradation times were observed to be between 30 and 120 days, with an initial compressive modulus ranging from 10 to 100 MPa, and after 5 days of degradation up to 10 MPa was retained. These scaffolds were designed to allow for cell ingrowth, enable drug loading, and have an adjustable compressive modulus to be applicable for soft or hard tissue implants. This study combined well-established methods, such as double emulsion microspheres, polymer sintering, and salt leaching, to fabricate polymer scaffolds useful for different tissue engineering applications.
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Affiliation(s)
- Amanda Clark
- Center for Biomedical Engineering, University of Kentucky, Lexington, Kentucky
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22
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Simonin H, Duranton F, de Lamballerie M. New Insights into the High-Pressure Processing of Meat and Meat Products. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00184.x] [Citation(s) in RCA: 144] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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23
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Sánchez-Basurto BE, Ramírez-Gilly M, Tecante A, Severiano-Pérez P, Wacher C, Valdivia-López MA. Effect of High Hydrostatic Pressure Treatment on the Preservation of Beef Meat. Ind Eng Chem Res 2011. [DOI: 10.1021/ie200930a] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Beatriz E. Sánchez-Basurto
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, D.F., 04510, México
| | - Mariana Ramírez-Gilly
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, D.F., 04510, México
| | - Alberto Tecante
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, D.F., 04510, México
| | - Patricia Severiano-Pérez
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, D.F., 04510, México
| | - Carmen Wacher
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, D.F., 04510, México
| | - María A. Valdivia-López
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, D.F., 04510, México
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24
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Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.05.001] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Shim KB, Hong GP, Choi MJ, Min SG. Effect of High Pressure Freezing and Thawing Process on the Physical Properties of Pork. Korean J Food Sci Anim Resour 2009. [DOI: 10.5851/kosfa.2009.29.6.736] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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26
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27
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Norton T, Sun DW. Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0007-0] [Citation(s) in RCA: 320] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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28
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Tironi V, LeBail A, de Lamballerie M. Effects of Pressure-Shift Freezing and Pressure-Assisted Thawing on Sea Bass (Dicentrarchus labrax) Quality. J Food Sci 2007; 72:C381-7. [DOI: 10.1111/j.1750-3841.2007.00472.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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29
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30
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Rastogi NK, Raghavarao KSMS, Balasubramaniam VM, Niranjan K, Knorr D. Opportunities and Challenges in High Pressure Processing of Foods. Crit Rev Food Sci Nutr 2007; 47:69-112. [PMID: 17364696 DOI: 10.1080/10408390600626420] [Citation(s) in RCA: 448] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors - fruits and vegetables, dairy, and meat processing - have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.
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Affiliation(s)
- N K Rastogi
- Department of Food Engineering, Central Food Technological Research Institute. Mysore, 570 020. India.
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31
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Zhu S, le
Bail A, Ramaswamy HS, Chapleau N. Characterization of Ice Crystals in Pork Muscle Formed by Pressure-shift Freezing as Compared with Classical Freezing Methods. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb06346.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Dumay E, Picart L, Regnault S, Thiebaud M. High pressure–low temperature processing of food proteins. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2006; 1764:599-618. [PMID: 16458618 DOI: 10.1016/j.bbapap.2005.12.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2005] [Revised: 12/09/2005] [Accepted: 12/12/2005] [Indexed: 11/15/2022]
Abstract
High pressure-low temperature (HP-LT) processing is of interest in the food field in view of: (i) obtaining a "cold" pasteurisation effect, the level of microbial inactivation being higher after pressurisation at low or sub-zero than at ambient temperature; (ii) limiting the negative impact of atmospheric pressure freezing on food structures. The specific effects of freezing by fast pressure release on the formation of ice I crystals have been investigated on oil in water emulsions stabilized by proteins, and protein gels, showing the formation of a high number of small ice nuclei compared to the long needle-shaped crystals obtained by conventional freezing at 0.1 MPa. It was therefore of interest to study the effects of HP-LT processing on unfolding or dissociation/aggregation phenomena in food proteins, in view of minimizing or controlling structural changes and aggregation reactions, and/or of improving protein functional properties. In the present studies, the effects of HP-LT have been investigated on protein models such as (i) beta-lactoglobulin, i.e., a whey protein with a well known 3-D structure, and (ii) casein micelles, i.e., the main milk protein components, the supramolecular structure of which is not fully elucidated. The effects of HP-LT processing was studied up to 300 MPa at low or sub-zero temperatures and after pressure release, or up to 200 MPa by UV spectroscopy under pressure, allowing to follow reversible structural changes. Pressurisation of approximately 2% beta-lactoglobulin solutions up to 300 MPa at low/subzero temperatures minimizes aggregation reactions, as measured after pressure release. In parallel, such low temperature treatments enhanced the size reduction of casein micelles.
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Affiliation(s)
- Eliane Dumay
- Equipe de Biochimie et Technologie Alimentaires, UMR 1208, Département Agro-Ressources et Procédés Biologiques, Université Montpellier II, Place Eugène Bataillon, 34095 Montpellier Cedex 05, France.
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Amundson C, Tarté R. Protein Interactions in Muscle Foods. FOOD SCIENCE AND TECHNOLOGY 2005. [DOI: 10.1201/9781420028133.ch7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.12.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach. INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2005.03.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Hajós G, Polgár M, Farkas J. High-pressure effects on IgE immunoreactivity of proteins in a sausage batter. INNOV FOOD SCI EMERG 2004. [DOI: 10.1016/j.ifset.2004.07.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ice VI freezing of meat: supercooling and ultrastructural studies. Meat Sci 2004; 66:709-18. [DOI: 10.1016/j.meatsci.2003.07.003] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2003] [Revised: 07/01/2003] [Accepted: 07/24/2003] [Indexed: 11/17/2022]
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Affiliation(s)
- Antonio D Molina-García
- Department of Engineering, Instituto del Frío, C.S.I.C., José Antonio Novais, 10, Ciudad Universitaria, 28040 Madrid, Spain.
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Pressure-shift freezing of o/w emulsions: influence of fructose and sodium alginate on undercooling, nucleation, freezing kinetics and ice crystal size distribution. Food Hydrocoll 2002. [DOI: 10.1016/s0268-005x(01)00133-3] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Fernández-Martı́n F, Cofrades S, Carballo J, Jiménez-Colmenero F. Salt and phosphate effects on the gelling process of pressure/heat treated pork batters. Meat Sci 2002; 61:15-23. [DOI: 10.1016/s0309-1740(01)00157-7] [Citation(s) in RCA: 63] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2001] [Revised: 06/05/2001] [Accepted: 07/08/2001] [Indexed: 11/17/2022]
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