A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

Balakrishna, Akash Kaushal; Wazed, Abdul; Farid, Mohammed

doi:10.3390/molecules25102369

Cited by 55 publications

(23 citation statements)

References 65 publications

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“…In this study, the quantification of RK4 in high-pressuretreated sample indicated that the component composition of foodstuffs is significantly modified by high-pressure treatment, and that such alterations may yield components other than RK4 with similar high bioactivities. High-pressure processing has been reported to be an innovative non-thermal food preservation method because it can inactivate microorganisms with minimal influence on the physicochemical and sensory properties of foods (40)(41)(42). However, there are few studies on the increase of the functional component(s) by high-pressure processing as far as we know.…”

Section: Discussionmentioning

confidence: 99%

Resveratrol derivative production by high-pressure treatment: proliferative inhibitory effects on cervical cancer cells

Sugahara

Ohta

Taguchi

et al. 2022

Food & Nutrition Research

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Background: In recent years, functional food components have attracted considerable attention. Resveratrol, a food polyphenol, has been widely studied due to its various physiological activities. Previously, we identified a novel resveratrol derivative, named RK4, in food, which is formed by a chemical reaction involving resveratrol and caffeic acid. Furthermore, it was suggested that high-pressure treatment is an important factor in RK4 production. Objectives: The purpose of this study was to clarify relationships between high-pressure processing and component production and to compare RK4 with the known functional ingredient resveratrol to examine the physiological value of RK4. Through this research, we aimed to develop high-pressure treatment technology that adds new usefulness for food. Methods: Resveratrol and caffeic acid were reacted under high-pressure treatment and in various conditions of concentration and temperature. RK4 levels in the reaction solution were quantitatively analyzed using liquid chromatography-mass spectrometry. In addition, HeLa cervical cancer cells were exposed to RK4 and resveratrol, and survival rates were measured using the methyl thiazolyl tetrazolium (MTT) method after culturing for 24 h. Activation of an apoptosis-inducing marker was detected by western blotting of cells cultured for 48 h after addition of the test compounds. Results: By reacting resveratrol and caffeic acid under high-pressure conditions (~100 MPa), the amount of RK4 produced was significantly increased. It was also found that the reaction temperature and time contributed to this reaction. RK4 exhibited stronger cytotoxicity to HeLa cells than resveratrol. It was also shown that RK4 activated p38, cleaved poly ADP ribose polymerase, and induced apoptosis. Conclusions: RK4 is a valuable component for further research as a novel compound with wider functionality than that of resveratrol. High-pressure treatment may substantially contribute to the production of novel food ingredients. Further elucidation of the relationships between high-pressure treatment and production of new ingredients has promising potential to guide development of new applications in food processing.

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Section: Discussionmentioning

confidence: 99%

Resveratrol derivative production by high-pressure treatment: proliferative inhibitory effects on cervical cancer cells

Sugahara

Ohta

Taguchi

et al. 2022

Food & Nutrition Research

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“…In fact, the monitored application of heat is the usual method of inducing a similar phenomenon and is routinely exploited in the manufacture and processing of brewing adjuncts. Several studies have shown that high-pressure leads to gelatinisation of cereal starches and boosts the efficiency of starch hydrolysis by αand β-amylases [107]. Therefore, it would be worth investigating whether high-pressure processing, which is an expensive technology, might be used in the research on the development of addition agents for enhanced processability of brewers' adjuncts in the beer industries.…”

Section: Future Trendsmentioning

confidence: 99%

Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer

Cadenas

Caballero

Nimubona

et al. 2021

Foods

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In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.

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“…This review mainly focuses on describing HPP sustainability, advantages, and limitations. HPP is an efficient, non-thermal, and the most accepted technique by the consumer [50]. Furthermore, the continuous demand for healthy and safe foods has discovered HPP for mild food preservation without chemicals and preservatives.…”

Section: Introductionmentioning

confidence: 99%

High-Pressure Processing for Sustainable Food Supply

et al. 2021

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Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

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A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

Cited by 55 publications

References 65 publications

Resveratrol derivative production by high-pressure treatment: proliferative inhibitory effects on cervical cancer cells

Resveratrol derivative production by high-pressure treatment: proliferative inhibitory effects on cervical cancer cells

Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer

High-Pressure Processing for Sustainable Food Supply

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