1
|
Abedi E, Kaveh S, Mohammad Bagher Hashemi S. Structure-based modification of a-amylase by conventional and emerging technologies: Comparative study on the secondary structure, activity, thermal stability and amylolysis efficiency. Food Chem 2024; 437:137903. [PMID: 37931423 DOI: 10.1016/j.foodchem.2023.137903] [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: 07/24/2023] [Revised: 10/22/2023] [Accepted: 10/27/2023] [Indexed: 11/08/2023]
Abstract
α-Amylase is an endo-enzyme that catalyzes the hydrolysis of starch into shorter oligosaccharides. α-Amylase plays a crucial role in various industries. Manipulated α-amylases are of particular interest due to their remarkable amylolysis efficiency and thermostability for large-scale biotechnological processes. The retained catalytic activity of enzymes is decreased according to extreme pH, temperature, pressure, and chemical reagents. Broad industrial applications of α-amylases need special properties such as stability against temperature, pH, and chelators, and also attain reusability, desirable enzymatic activity, efficiency, and selectivity. Considering the biotechnological importance of α-amylase, its high stability is the most critical challenge for its economic viability. Therefore, improving its functionality and stability recently gained much interest. To achieve this purpose, various emerging technologies in combination with conventional methods on α-Amylases with different sources have been conducted. The present review is an attempt to summarize the effect of various conventional methods and emerging technologies employed to date on α-amylase secondary structure, thermal stability, and performance.
Collapse
Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Shima Kaveh
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
| | | |
Collapse
|
2
|
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
| |
Collapse
|
3
|
Brito-Bazán E, Ascanio G, Iñiguez-Moreno M, Calderón-Santoyo M, Córdova-Aguilar MS, Brito-de la Fuente E, Ragazzo-Sánchez JA. High-pressure pulses for Aspergillus niger spore inactivation in a model pharmaceutical lipid emulsion. Int J Food Microbiol 2023; 399:110255. [PMID: 37210954 DOI: 10.1016/j.ijfoodmicro.2023.110255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 04/09/2023] [Accepted: 05/12/2023] [Indexed: 05/23/2023]
Abstract
High hydrostatic pressure (HHP) is a non-thermal process widely used in the food industry to reduce microbial populations. However, rarely its effect has been assessed in products with high oil content. This study evaluated the efficacy of HHP (200, 250, and 300 MPa) at different temperatures (25, 35, and 45 °C) by cycles (1, 2, or 3) of 10 min in the inactivation of Aspergillus niger spores in a lipid emulsion. After treatments at 300 MPa for 1 cycle at 35 or 45 °C, no surviving spores were recovered. All treatments were modeled by the linear and Weibull models. The presence of shoulders and tails in the treatments at 300 MPa at 35 or 45 °C resulted in sigmoidal curves which cannot be described by the linear model, hence the Weibull + Tail, Shoulder + Log-lin + Tail, and double Weibull models were evaluated to elucidate the inactivation kinetics. The tailing formation could be related to the presence of resistance subpopulations. The double Weibull model showed better goodness of fit (RMSE <0.2) to describe the inactivation kinetics of the treatments with the higher spore reductions. HHP at 200-300 MPa and 25 °C did not reduce the Aspergillus niger spores. The combined HHP and mild temperatures (35-45 °C) favored fungal spore inactivation. Spore inactivation in lipid emulsions by HHP did not follow a linear inactivation. HHP at mild temperatures is an alternative to the thermal process in lipid emulsions.
Collapse
Affiliation(s)
- Estefanía Brito-Bazán
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad Universitaria, México City C.P. 04510, Mexico
| | - Gabriel Ascanio
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad Universitaria, México City C.P. 04510, Mexico
| | - Maricarmen Iñiguez-Moreno
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad Universitaria, México City C.P. 04510, Mexico; Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic/Tecnológico Nacional de México, Av. Tecnológico # 2595, Lagos del Country, Tepic, Nayarit C.P. 63175, Mexico
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic/Tecnológico Nacional de México, Av. Tecnológico # 2595, Lagos del Country, Tepic, Nayarit C.P. 63175, Mexico
| | - Maria Soledad Córdova-Aguilar
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Ciudad Universitaria, México City C.P. 04510, Mexico
| | | | - Juan Arturo Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic/Tecnológico Nacional de México, Av. Tecnológico # 2595, Lagos del Country, Tepic, Nayarit C.P. 63175, Mexico.
| |
Collapse
|
4
|
Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, Schwarzenbolz U, Jäger H, Holzhauser T, Bergmair J, Roth A, Sevenich R, Bandick N, Kulling SE, Knorr D, Engel KH, Heinz V. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Compr Rev Food Sci Food Saf 2021; 20:3225-3266. [PMID: 34056857 DOI: 10.1111/1541-4337.12763] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 04/02/2021] [Accepted: 04/10/2021] [Indexed: 11/29/2022]
Abstract
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
Collapse
Affiliation(s)
- Kemal Aganovic
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Christian Hertel
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Rudi F Vogel
- Technical University of Munich (TUM), Munich, Germany
| | - Reimar Johne
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Oliver Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | | | - Henry Jäger
- University of Natural Resources and Life Sciences (BOKU), Wien, Austria
| | - Thomas Holzhauser
- Division of Allergology, Paul-Ehrlich-Institut (PEI), Langen, Germany
| | | | - Angelika Roth
- Senate Commission on Food Safety (DFG), IfADo, Dortmund, Germany
| | - Robert Sevenich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Technical University of Berlin (TUB), Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | | | | | - Volker Heinz
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| |
Collapse
|
5
|
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.
Collapse
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
| |
Collapse
|
6
|
Effect of Cryoconcentration Assisted by Centrifugation-Filtration on Bioactive Compounds and Microbiological Quality of Aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) and Calafate (Berberis microphylla G. Forst) Extracts Pretreated with High-Pressure Homogenization. Processes (Basel) 2021. [DOI: 10.3390/pr9040692] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to evaluate the effect of cryoconcentration assisted by centrifugation-filtration on the bioactive compounds and the microbiological quality of aqueous maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla G. Forst) extracts pretreated with high-pressure homogenization (HPH). Aqueous extracts were prepared from fresh fruits which were treated with HPH (predefined pressure and number of passes). The best pretreatment was determined by aerobic mesophilic, fungal, and yeast counts. Treated extracts were frozen at −30 °C in special tubes and centrifuged at 4000 rpm for 10 min to obtain the cryoconcentrated product. The optimal pretreatment conditions for HPH were 200 MPa and one pass in which the extracts exhibited no microorganism counts. Cryoconcentration by freezing and subsequent centrifugation-filtration in a single cycle showed high process efficiency (>95%) in both soluble solids and bioactive compounds (total polyphenols and anthocyanins) and antioxidant capacity of the fresh fruits and extracts. The HPH treatment and subsequent cryoconcentration assisted by centrifugation-filtration is an efficient technology to obtain concentrates with good microbiological quality and a high content of bioactive compounds.
Collapse
|
7
|
Yan H, Cui Z, Manoli T, Zhang H. Recent advances in non-thermal disinfection technologies in the food industry. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Han Yan
- School of Food Science, Henan Institute of Science and Technology
| | - ZhenKun Cui
- School of Food Science, Henan Institute of Science and Technology
| | - Tatiana Manoli
- Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies
| | - Hao Zhang
- School of Food Science, Henan Institute of Science and Technology
| |
Collapse
|
8
|
Salehi F. Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1781167] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
9
|
Current status of emerging food processing technologies in Latin America: Novel non-thermal processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102233] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
10
|
Pekarsky A, Spadiut O, Rajamanickam V, Wurm DJ. A fast and simple approach to optimize the unit operation high pressure homogenization - a case study for a soluble therapeutic protein in E. coli. Prep Biochem Biotechnol 2019; 49:74-81. [PMID: 30664394 DOI: 10.1080/10826068.2018.1536988] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Escherichia coli is one of the most commonly used host organisms for the production of recombinant biopharmaceuticals. E. coli is usually characterized by fast growth on cheap media and high productivity, but one drawback is its intracellular product formation. Product recovery from E. coli bioprocesses requires tedious downstream processing (DSP). A typical E. coli DSP for an intracellular product starts with a cell disruption step to access the product. Different methods exist, but a scalable process is usually achieved by high pressure homogenization (HPH). The protocols for HPH are often applied universally without adapting them to the recombinant product, even though HPH can affect product quantity and quality. Based on our previous study on cell disruption efficiency, we aimed at screening operational conditions to maximize not only product quantity, but also product quality of a soluble therapeutic protein expressed in E. coli. We screened for critical process parameters (CPPs) using a multivariate approach (design of experiments; DoE) during HPH to maximize product titer and achieve sufficient product quality, based on predefined critical quality attributes (CQAs). In this case study, we were able to gain valuable knowledge on the efficiency of HPH on E. coli cell disruption, product release and its impact on CQAs. Our results show that HPH is a key unit operation that has to be optimized for each product.
Collapse
Affiliation(s)
- Alexander Pekarsky
- a Research Division Biochemical Engineering , Institute of Chemical, Environmental and Bioscience Engineering, TU Wien , Vienna , Austria
| | - Oliver Spadiut
- a Research Division Biochemical Engineering , Institute of Chemical, Environmental and Bioscience Engineering, TU Wien , Vienna , Austria
| | - Vignesh Rajamanickam
- b Christian Doppler Laboratory for Mechanistic and Physiological Methods for Improved Bioprocesses , Institute of Chemical, Environmental and Bioscience Engineering, TU Wien , Vienna , Austria
| | - David J Wurm
- a Research Division Biochemical Engineering , Institute of Chemical, Environmental and Bioscience Engineering, TU Wien , Vienna , Austria
| |
Collapse
|
11
|
Chen BY, Huang HW, Cheng MC, Wang CY. Influence of high-pressure processing on the generation of γ-aminobutyric acid and microbiological safety in coffee beans. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5625-5631. [PMID: 29700833 DOI: 10.1002/jsfa.9106] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2017] [Revised: 04/23/2018] [Accepted: 04/24/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The aim of this study was to investigate the influence of high-pressure processing (HPP) on γ-aminobutyric acid (GABA) content, glutamic acid (Glu) content, glutamate decarboxylase (GAD) activity, growth of Aspergillus fresenii, and accumulated ochratoxin A (OTA) content in coffee beans. RESULTS The results indicated that coffee beans subjected to HPP at pressures ≥50 MPa for 5 min increased GAD activity and promoted the conversion of Glu to GABA, and showed a significantly doubling of GABA content compared with unprocessed coffee beans. Additionally, investigation of the influence of HPP on A. fresenii growth on coffee beans showed that application ≥400 MPa reduced A. fresenii concentrations to <1 log. Furthermore, during a 50-day storage period, we observed that a processing pressure of 600 MPa completely inhibited A. fresenii growth, and on day 50 the OTA content of coffee beans subjected to processing pressures of 600 MPa was 0.0066 μg g-1 , which was significantly lower than the OTA content of 0.1143 μg g-1 in the control group. CONCLUSION This study shows that HPP treatment can simultaneously increase GABA content and inhibit the growth of A. fresenii, thereby effectively reducing the production and accumulation of OTA and maintaining the microbiological safety of coffee beans. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Bang-Yuan Chen
- Department of Food Science, Fu Jen Catholic University, Taipei, Taiwan
| | - Hsiao-Wen Huang
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Ming-Ching Cheng
- Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, Taiwan
| | - Chung-Yi Wang
- Experimental Forest, National Taiwan University, Nantou, Taiwan
| |
Collapse
|
12
|
Reverter-Carrión L, Sauceda-Gálvez J, Codina-Torrella I, Hernández-Herrero M, Gervilla R, Roig-Sagués A. Inactivation study of Bacillus subtilis, Geobacillus stearothermophilus, Alicyclobacillus acidoterrestris and Aspergillus niger spores under Ultra-High Pressure Homogenization, UV-C light and their combination. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
13
|
Wei B, Cai C, Xu B, Jin Z, Tian Y. Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process. Food Chem 2018; 240:165-173. [DOI: 10.1016/j.foodchem.2017.07.078] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2017] [Revised: 06/20/2017] [Accepted: 07/17/2017] [Indexed: 10/19/2022]
|
14
|
Pérez Pulido R, Grande Burgos MJ, Gálvez A, Lucas R. Changes in bacterial diversity of refrigerated mango pulp before and after treatment by high hydrostatic pressure. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.050] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
15
|
Khan I, Tango CN, Miskeen S, Lee BH, Oh DH. Hurdle technology: A novel approach for enhanced food quality and safety – A review. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.11.010] [Citation(s) in RCA: 123] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
16
|
Guan Y, Zhou L, Bi J, Yi J, Liu X, Chen Q, Wu X, Zhou M. Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
17
|
Oliveira MMD, Augusto PED, Cruz AGD, Cristianini M. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.05.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
18
|
Zamora A, Guamis B. Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9097-4] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
19
|
Huang HW, Yang BB, Wang CY. Effects of high pressure processing on immunoreactivity and microbiological safety of crushed peanuts. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.02.030] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
20
|
Tribst AAL, Cota J, Murakami MT, Cristianini M. Effects of high pressure homogenization on the activity, stability, kinetics and three-dimensional conformation of a glucose oxidase produced by Aspergillus niger. PLoS One 2014; 9:e103410. [PMID: 25061935 PMCID: PMC4111585 DOI: 10.1371/journal.pone.0103410] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2014] [Accepted: 07/02/2014] [Indexed: 11/30/2022] Open
Abstract
High pressure homogenization (HPH) is a non-thermal method, which has been employed to change the activity and stability of biotechnologically relevant enzymes. This work investigated how HPH affects the structural and functional characteristics of a glucose oxidase (GO) from Aspergillus niger. The enzyme was homogenized at 75 and 150 MPa and the effects were evaluated with respect to the enzyme activity, stability, kinetic parameters and molecular structure. The enzyme showed a pH-dependent response to the HPH treatment, with reduction or maintenance of activity at pH 4.5–6.0 and a remarkable activity increase (30–300%) at pH 6.5 in all tested temperatures (15, 50 and 75°C). The enzyme thermal tolerance was reduced due to HPH treatment and the storage for 24 h at high temperatures (50 and 75°C) also caused a reduction of activity. Interestingly, at lower temperatures (15°C) the activity levels were slightly higher than that observed for native enzyme or at least maintained. These effects of HPH treatment on function and stability of GO were further investigated by spectroscopic methods. Both fluorescence and circular dichroism revealed conformational changes in the molecular structure of the enzyme that might be associated with the distinct functional and stability behavior of GO.
Collapse
Affiliation(s)
- Alline Artigiani Lima Tribst
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
- * E-mail:
| | - Júnio Cota
- Department of Food Science (DCA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
- Brazilian Bioethanol Science and Technology Laboratory (CTBE/CNPEM), Campinas, SP, Brazil
| | | | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
| |
Collapse
|
21
|
|
22
|
Augusto PE, Ibarz A, Cristianini M. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.06.027] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
23
|
Dumay E, Chevalier-Lucia D, Picart-Palmade L, Benzaria A, Gràcia-Julià A, Blayo C. Technological aspects and potential applications of (ultra) high-pressure homogenisation. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.03.005] [Citation(s) in RCA: 146] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
24
|
|
25
|
Tribst AAL, Cristianini M. Changes in commercial glucose oxidase activity by high pressure homogenization. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.08.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
26
|
|
27
|
Tribst AAL, Augusto PED, Cristianini M. The effect of high pressure homogenization on the activity of a commercial β-galactosidase. J Ind Microbiol Biotechnol 2012; 39:1587-96. [PMID: 22911236 DOI: 10.1007/s10295-012-1179-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2012] [Accepted: 07/19/2012] [Indexed: 11/29/2022]
Abstract
High pressure homogenization (HPH) has been proposed as a promising method for changing the activity and stability of enzymes. Therefore, this research studied the activity of β-galactosidase before and after HPH. The enzyme solution at pH values of 6.4, 7.0, and 8.0 was processed at pressures of up to 150 MPa, and the effects of HPH were determined from the residual enzyme activity measured at 5, 30, and 45 °C immediately after homogenization and after 1 day of refrigerated storage. The results indicated that at neutral pH the enzyme remained active at 30 °C (optimum temperature) even after homogenization at pressures of up to 150 MPa. On the contrary, when the β-galactosidase was homogenized at pH 6.4 and 8.0, a gradual loss of activity was observed, reaching a minimum activity (around 30 %) after HPH at 150 MPa and pH 8.0. After storage, only β-galactosidase that underwent HPH at pH 7.0 retained similar activity to the native sample. Thus, HPH did not affect the activity and stability of β-galactosidase only when the process was carried out at neutral pH; for the other conditions, HPH resulted in partial inactivation of the enzyme. Considering the use of β-galactosidase to produce low lactose milk, it was concluded that HPH can be applied with no deleterious effects on enzyme activity.
Collapse
Affiliation(s)
- Alline A L Tribst
- Department of Food Technology, School of Food Engineering, University of Campinas, Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil.
| | | | | |
Collapse
|
28
|
Augusto PE, Ibarz A, Cristianini M. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.03.015] [Citation(s) in RCA: 112] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
29
|
Effects of High Pressure Homogenization on Beer Quality Attributes. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00460.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
30
|
Bevilacqua A, Corbo MR, Sinigaglia M. High-pressure homogenisation and benzoate to control Alicyclobacillus acidoterrestris: a possible way? Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02913.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
31
|
Tribst AAL, Augusto PED, Cristianini M. The effect of the high pressure homogenisation on the activity and stability of a commercial neutral protease from Bacillus subtilis. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02898.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
32
|
Delgado DA, de Souza Sant’Ana A, Granato D, Rodriguez de Massaguer P. Inactivation of Neosartorya fischeri and Paecilomyces variotii on paperboard packaging material by hydrogen peroxide and heat. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.07.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
33
|
|
34
|
Tribst AAL, Franchi MA, de Massaguer PR, Cristianini M. Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment. J Food Sci 2011; 76:M106-10. [PMID: 21535772 DOI: 10.1111/j.1750-3841.2010.02006.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED This work aimed to evaluate the effect of high-pressure homogenization (HPH) with heat shock on Aspergillus niger, vitamin C, and color of mango nectar. The nectar was processed at 200 MPa followed by heat shock, which was optimized by response surface methodology by using mango nectar ratio (45 to 70), heat time (10 to 20), and temperature (60 to 85 °C) as variables. The color of mango nectar and vitamin C retention were evaluated at the optimized treatments, that is, 200 MPa + 61.5 °C/20 min or 73.5 °C/10 min. The mathematical model indicates that heat shock time and temperature showed a positive effect in the mould inactivation, whereas increasing ratio resulted in a protective effect on A. niger. The optimized treatments did not increase the retention of vitamin C, but had positive effect for the nectar color, in particular for samples treated at 200 MPa + 61.5 °C/20 min. PRACTICAL APPLICATION The results obtained in this study show that the conidia can be inactivated by applying HPH with heat shock, particularly to apply HPH as an option to pasteurize fruit nectar for industries.
Collapse
Affiliation(s)
- Alline Artigiani Lima Tribst
- Dept of Food Technology, School of Food Engineering, Univ of Campinas, PO Box 6121, 13083-862 Campinas, SP, Brasil.
| | | | | | | |
Collapse
|
35
|
Pinho CR, Franchi MA, Tribst AA, Cristianinia M. Effect of High Pressure Homogenization Process on Bacillus Stearothermophilus and Clostridium Sporogenes Spores in Skim Milk. ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.profoo.2011.09.131] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
36
|
Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.04.023] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
37
|
Silva A, Sant’Ana A, Massaguer P. Modelling the lag time and growth rate of Aspergillus section Nigri IOC 4573 in mango nectar as a function of temperature and pH. J Appl Microbiol 2010; 109:1105-16. [DOI: 10.1111/j.1365-2672.2010.04803.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|