Structure and shelf stability of milk protein gels created by pressure-assisted enzymatic gelation

Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet

In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein concentrations (10-15%) were combined and evaluated for choosing the optimum combination leading to an adequate texture. The selected formulation was a dessert containing 4% cocoa and 10% casein and subjected to 600 MPa for 5 min. It showed a high nutritional value (11.5% protein) and high antioxidant capacity, which was slightly affected by the HPP processing. The rheological and textural properties showed that HPP had a clear effect on the dessert structure. The loss tangent decreased from 2.692 to 0.165, indicating the transition from a liquid to a gel-like structure, which is in a suitable range for dysphagia foods. During storage (14 and 28 days at 4 °C), progressive significant changes in the structure of the dessert were observed. A decrease in all rheological and textural parameters occurred, except for the loss of tangent, which increased its value. In any case, at 28 days of storage, samples maintained the weak gel-like structure (0.686 loss tangent) that is acceptable for dysphagia management.

Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

The effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min) and their in vitro static and dynamic digestibility were compared to untreated controls. HPP-treated PPC underwent a greater degree of proteolysis and showed different peptide patterns after static gastric digestion compared to untreated and heat-treated PPC. Differences in protein digestibility among treatments during dynamic digestion were only significant (p < 0.05) during the first 20 min of jejunal, ileal, and total digestion for 5 P, and during the first 60 min of ileal digestion for 15 P. Neither static nor dynamic starch digestibility were dependent on treatment. HPP did not reduce trypsin inhibitor activity, whereas heat treatment reduced it by ~70%. HPP-induced structural modifications of proteins and starch did not affect their overall in vitro digestibility but enhanced gastric proteolysis.