Applications of high pressure for healthier foods

Pottier, Laurence; Villamonte, Gina; Lamballerie, Marie de

doi:10.1016/j.cofs.2017.06.009

Cited by 43 publications

(21 citation statements)

References 46 publications

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“…HPP involves the pressure ranges between 100 and 800 MPa to deactivate the microorganisms and increase the shelf life of the food products. Application of HPP at ambient temperature has a negligible effect on product chemistry thus maintaining its color, flavor, and other bioactive compounds (Huang, Hsu, Yang, & Wang, ; Pottier, Villamonte, & de Lamballerie, ). The application of HPP in food processing caught significant attention due to its ability to protect the most of bioactive ingredients from food.…”

Section: Effects Of Processing On Peanut Allergens and Immunogenicitymentioning

confidence: 99%

“…With a demand for nutritious food material and to achieve the desired modification of food products, a combined processing effect has the potential for various applications. Hurdle technology is described as a combination of two or more processing techniques, which has been successfully used or attempted to effectively preserve food (Pottier et al., ). Hurdle technology promises safe food while maintaining its nutritive and sensory properties.…”

Section: Effects Of Processing On Peanut Allergens and Immunogenicitymentioning

confidence: 99%

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Peanut Allergy: Characteristics and Approaches for Mitigation

Shah

Shi

Ashley

et al. 2019

Comp Rev Food Sci Food Safe

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Peanut allergy has garnered significant attention because of the high sensitization rate, increase in allergy, and severity of the reaction. Sufficiently reliable therapies and efficient mitigating techniques to combat peanut allergy are still lacking. Current management relies on avoiding peanuts and nuts and seeds with homologous proteins, although adverse events mostly occur with accidental ingestion. There is a need for hypoallergenic peanut products to protect sensitized individuals and perhaps serve as immunotherapeutic products. Alongside traditional practices of thermal and chemical treatment, novel processing approaches such as high‐pressure processing, pulsed ultraviolet light, high‐intensity ultrasound, irradiation, and pulsed electric field have been performed toward reducing the immunoreactivity of peanut. Covalent and noncovalent chemical modifications to proteins also have the tendency to alter peanut allergenicity. Enzymatic hydrolysis seems to be the most advantageous technique in diminishing the allergenic potential of peanut. Furthermore, the combined processing approach (hurdle technologies) such as enzymatic hydrolysis followed by, or in conjunction with, roasting, high pressure and heat, ultrasound with enzymatic treatment, or germination have shown a significant reduction of peanut immunoreactivity and may emerge as useful techniques in reducing the allergenicity of peanut and other foods. This study represents our current knowledge about the alterations in allergenic properties of peanut via different processing mechanisms as well as evaluating its future potential, geographical based data on increasing sensitization, clinical relevance, eliciting dose, and current management of peanut allergy. Furthermore, the molecular characteristics and clinical relevance of peanut allergens have been discussed.

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Section: Effects Of Processing On Peanut Allergens and Immunogenicitymentioning

confidence: 99%

Section: Effects Of Processing On Peanut Allergens and Immunogenicitymentioning

confidence: 99%

Peanut Allergy: Characteristics and Approaches for Mitigation

Shah

Shi

Ashley

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Application of high pressure (HP) inactivates microorganism and deteriorates enzymes but it has a minimal impact on low-molecular-weight compounds such as vitamins, flavoring molecules and antioxidants (Balasubramaniam, Martínez-Monteagudo, & Gupta, 2015;Barba, Esteve, & Frígola, 2012;Barba et al, 2017a;Huang et al, 2017;Oey et al, 2008). Recent research focuses regarding the use of high pressure are more put on the exploitation and development of health foods, based on its capability to promote the bioaccessibility/bioavailability of bioactive components, to reduce food additives and salt and also to inhibit the formation of contaminants (Barba et al, 2017b;Barba et al, 2015b;Pottier, Villamonte, & de Lamballerie, 2017).…”

Section: High Hydrostatic Pressurementioning

confidence: 99%

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Xia

Green

Zhu

et al. 2018

Critical Reviews in Food Science and Nutrition

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Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.

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“…Somente ligações não covalentes, como hidrogênio e ligações iônicas, interações hidrofóbicas nos alimentos são interrompidas pela pressão (POTTIER et al, 2017;GUILLOU et al, 2017). O segundo princípio associado aos efeitos da alta pressão é o princípio isostático, que afirma que a pressão é instantaneamente e uniformemente transmitida por todo o produto sem gradiente de pressão.…”

Section: Alta Pressão Hidrostática (Aph)unclassified

Tecnologias Emergentes: Uma Nova Abordagem Para Reduzir Sódio E Fosfato Em Produtos Cárneos

LEÃES¹,

Pinton²,

Correa³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

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Resumo Os aditivos são utilizados em produtos cárneos com diversas finalidades e, dentre os principais, estão o sal (NaCl), que apresenta ação antimicrobiana, realça o sabor dos produtos, extrai e solubiliza proteínas; e o fosfato, que atua sinergicamente com o NaCl, para reter a água do produto. Entretanto, o consumo em excesso de ambas substâncias está atrelado a diversos problemas de saúde, o que gera um problema de saúde pública e grande demanda por produtos com maior saudabilidade. A redução pode ocorrer de várias formas, mas pincipalmente por substituição parcial por outros sais, ou através de tecnologias verdes, tendo como principais a alta pressão hidrostática (APH), campo elétrico pulsado (CEP), ultrassom (US) e água eletrolisada básica (AEB). O trabalho objetivou destacar os principais e mais recentes estudos voltados à aplicação de APH, CEP, US e AEB como estratégia na redução de NaCl e fosfato em diferentes produtos cárneos, bem como explicar os princípios de cada uma das tecnologias e os possíveis fenômenos que possibilitaram a redução desses aditivos. Palavras-Chave: alta pressão hidrostática, campo elétrico pulsado, ultrassom, água eletrolisada básica, tecnologias emergentes.

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Applications of high pressure for healthier foods

Cited by 43 publications

References 46 publications

Peanut Allergy: Characteristics and Approaches for Mitigation

Peanut Allergy: Characteristics and Approaches for Mitigation

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Tecnologias Emergentes: Uma Nova Abordagem Para Reduzir Sódio E Fosfato Em Produtos Cárneos

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