A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine

Tao, Yang; Sun, Da‐Wen; Górecki, Adrian R.; Błaszczak, Wioletta; Lamparski, Grzegorz; Amarowicz, Ryszard; Fornal, J.; Jeliński, Tomasz

doi:10.1016/j.foodchem.2015.07.041

Cited by 66 publications

(31 citation statements)

References 47 publications

(52 reference statements)

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“…This technology operates under pressures generally ranging from 100 to 1,000 MPa (Briones-Labarca et al, 2015). It is widely known as an alternative to conventional heating treatments (Tao et al, 2016) and is considered to be a green technology. It is recognized by the Food and Drug Administration in the United States, since it only requires electric power and does not generate waste (Andrés et al, 2016).…”

Section: High Hydrostatic Pressurementioning

confidence: 99%

Green technologies for the extraction of bioactive compounds in fruits and vegetables

Soquetta

Terra

Bastos

2018

CyTA - Journal of Food

216

100

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Bioactive compounds are extracted from natural sources and they have beneficial effects on human health. Fruits and vegetables are rich in carotenoids, phenolic compounds, Vitamin C, among others. Extraction processes for these compounds depend on several factors such as the technique that is used, the raw material, and the organic solvent. Conventional techniques generally require large amounts of organic solvents, high energy expenditure, and are time consuming, which has generated interest in new technologies that are referred to as clean or green technologies. These can reduce or eliminate the use of toxic solvents, and thus preserve the natural environment and its resources. The aim of this review is to discuss recent techniques used to extract bioactive compounds from natural sources, in order to reduce the economic and ecological impact of these processes. Tecnologías verdes para la extracción de compuestos bioactivos en frutas y verduras RESUMEN Los compuestos bioactivos son extraídos de fuentes naturales y tienen efectos beneficiosos en la salud humana. Las frutas y verduras son ricas en carotenoides, compuestos fenólicos, vitamina C, así como en otras sustancias. Los procesos para extraer estos compuestos dependen de varios factores: la técnica utilizada, la materia prima y el solvente orgánico, entre otros. Además de ocupar mucho tiempo, las técnicas convencionales generalmente requieren grandes cantidades de solventes orgánicos y elevados gastos energéticos: ello ha generado interés en el uso de tecnologías nuevas, llamadas limpias o verdes. En tanto éstas pueden reducir o eliminar el uso de solventes tóxicos, permiten conservar el medio ambiente y sus recursos. El propósito de la presente revisión es examinar las técnicas empleadas recientemente para extraer compuestos bioactivos de fuentes naturales, con el fin de reducir el impacto económico y ecológico que conllevan estos procesos.

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Section: High Hydrostatic Pressurementioning

confidence: 99%

Green technologies for the extraction of bioactive compounds in fruits and vegetables

Soquetta

Terra

Bastos

2018

CyTA - Journal of Food

216

100

View full text Add to dashboard Cite

show abstract

“…High pressure processing uses high hydrostatic pressure generally in the range of 100 MPa to 1,000 MPa to eliminate or reduce the population of pathogens and spoilage microorganisms and to inactivate enzymes that may cause undesirable changes (de Castro Leite Júnior, Lima Tribst, & Cristianini, ; Evelyn, Kim, & Silva, ; Norton & Sun, ; Ros‐Polski, Koutchma, Xue, Defelice, & Balamurugan, ; Terefe, Delon, Buckow, & Versteeg, ). Also, HPP is increasingly being used in food and raw materials to obtain new sensory and functional properties (Espinosa, Díaz, Linares, Teruel, & Garrido, ; Huang et al, ; Kovac et al, ; Savadkoohi, Bannikova, Mantri, & Kasapis, ; Tao et al, ). Although Cheftel () reported rice wine (sake) as one of the earliest high pressure treated commercial products in Japan, not much data have been reported about the commercial use of HPP on cereal or cereal‐based products.…”

Section: Introductionmentioning

confidence: 99%

Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality

Aguirre

Karwe

Borneo

2017

J Food Process Preserv

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In this study, cookie dough was subjected to high pressure processing (HPP) to evaluate the effect of this technology on the microbiological features and on the quality characteristics of both the dough and the cookies. HPP reduced the microbial counts of mesophilic bacteria and yeast/molds. Microbiological inactivation in the cookie dough was maintained for 7 days of storage at ambient temperature suggesting extended shelf‐life of the cookie dough. Cookie dough treated with HPP had higher density. Upon baking the spread rate of HPP treated dough was higher resulting in less baking time. The HPP cookie dough and the corresponding cookies made from them had darker tones compared to the untreated dough. Digital images of cookie surfaces showed that HPP cookies had smoother surface and tiny cracks which were evenly distributed. Practical applications The utilization of high pressure for processing represents an opportunity to aid in the preservation and extension of self‐life of cereal products. Cookie dough, traditionally not preserved a room temperature, can be processed by high pressure and stored at ambient temperature. Cookies prepared with high pressured cookie dough spread faster during baking reducing total cooking time significantly, reducing, thus, processing time. Cookie quality characteristics are not significantly affected by high pressure processing.

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“…Taste evaluation was conducted as described in the study by Tao et al (2016) and Rolim, Hu, and Gänzle (2018). A trained panel of 20 assessors (10 males and 10 females) from Jiangnan University conducted taste evaluation.…”

Section: Taste Evaluation Of Apple Juicementioning

confidence: 99%

Inactivation of membrane‐bound and soluble polyphenol oxidases in apple (Malus domestica Borkh) by radio frequency processing for improved juice quality

Tian

Yan

Tang

et al. 2018

J Food Process Engineering

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Radio frequency (RF) processing was proposed to inactivate polyphenol oxidase (PPO) in apple tissue for improved juice quality. PPO in apple tissue exists as membrane‐bound PPO (mPPO) and soluble PPO (sPPO); mPPO is bound in chloroplast membranes and separated from phenolic substrates, preventing catalytic reaction, whereas sPPO is soluble in lumen. When cells break down, mPPO is released and comes in contact with phenolic substrates, contributing to browning and discoloration in juice. Research indicates that after RF treatment, inactivation of mPPO and sPPO in apple tissue was easier to achieve than extracted PPO. In addition, mPPO exhibited a lower thermal stability than that of sPPO. Treatment with RF for 10 min in apple tissue could effectively inactivate PPO and maintain a higher quality of squeezed apple juice than that of freshly squeezed juice treated by conventional thermal methods (65 °C for 10 min and 75 °C for 10 min). Practical applications In fruit and vegetable processing industry, enzymatic browning is a difficult issue that leads to the deterioration of product quality. RF treatment can inactivate PPO rapidly in food and agricultural products to inhibit browning without heat conduction and overheated food surfaces, keeping high quality of the products. Results in this study could provide references for the application of RF technology on fruit and vegetable processing industry to inactivate endogenous enzyme.

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A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine

Cited by 66 publications

References 47 publications

Green technologies for the extraction of bioactive compounds in fruits and vegetables

Green technologies for the extraction of bioactive compounds in fruits and vegetables

Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality

Inactivation of membrane‐bound and soluble polyphenol oxidases in apple (Malus domestica Borkh) by radio frequency processing for improved juice quality

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