Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes funcionales y contaminantes abióticos

Escobedo‐Avellaneda, Zamantha; Pateiro, Mirian; Chotyakul, Nattaporn; Torres, J. Antonio; Welti‐Chanes, Jorge; Lamela, Concepción Pérez

doi:10.1080/19476337.2011.616959

Cited by 45 publications

(9 citation statements)

References 127 publications

(135 reference statements)

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“…Such reactions affect the structure of large molecules (whose tertiary structure is vital for functionality), such as proteins. HP stimulates interactions of covalent and non‐covalent bonds during food processing as a result of the pressure and causes protein denaturation …”

Section: Emerging and Innovative Ntp Technologymentioning

confidence: 99%

“…HP stimulates interactions of covalent and noncovalent bonds during food processing as a result of the pressure and causes protein denaturation. 56,62,63 Osmotic dehydration (OD) pretreatment Influence and advantages of OD pretreatment technique on the quality of agricultural products OD is the exchange of water and solutes between the food material and the osmotic solution as a result of difference in osmotic pressure. 64,124 It is the removal of water from the fruit or vegetable to the osmotic solution and uptake of solute from the osmotic solution through the semi-permeable membrane of the fruit due to difference in osmotic concentration between the fruit and the solution.…”

Section: Limitation Of Hp Pretreatmentmentioning

confidence: 99%

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Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

et al. 2020

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BACKGROUND Most agricultural crops contain high moisture content (80–95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf‐life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf‐lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non‐thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre‐dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry

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Section: Emerging and Innovative Ntp Technologymentioning

confidence: 99%

Section: Limitation Of Hp Pretreatmentmentioning

confidence: 99%

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

et al. 2020

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“…High hydrostatic pressure (HHP) has been developed as an alternative to thermal processes, with the aim of obtaining microbiologically safe food products and avoiding undesirable changes in the sensory, physicochemical, and nutritional properties of foods (Escobedo-Avellaneda et al, 2011). This technology operates under pressures generally ranging from 100 to 1,000 MPa (Briones-Labarca et al, 2015).…”

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

203

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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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“…High hydrostatic pressure (HHP) is an alternative to thermal processes to treat heat sensitive products, due to its non-thermal nature, it allows obtaining safe foods while minimizing undesirable changes in the sensory, physicochemical, and nutritional properties. Fruit juices and beverages are especially adequate to be treated by HHP due to its low pH (Escobedo-Avellaneda et al 2011). Until now, there are not beverages containing pitaya processed by HHP.…”

Section: Introductionmentioning

confidence: 99%

Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

et al. 2017

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Pitaya (Stenocereus sp.) is a fruit native to arid and semiarid areas of Mexico. It has high antioxidant activity mainly due to its contents of betalains and phenolics, but its consumption is limited due to very short shelf-life and not very recognized flavor. A beverage of pitaya and pineapple was formulated to improve sensory properties. A high hydrostatic pressure (HHP) study at 400-600 MPa and 25°C for 2-10 min was applied in the beverage and the effect on the contents of vitamin C, total phenolics and betalains, and the pectin methylesterase (PME) activity of pitaya-pineapple beverages, was evaluated. The effect of the come up time (CUT) was also studied. Vitamin C contents increased from 5% at 600 MPa-CUT to 64% at 400 MPa/CUT. Total phenolic concentrations decreased (20-48%) at all processing conditions tested at 400 MPa/CUT, total betacyanins were retained. At 500 MPa/10 min losses of betaxanthins of up to 6% occurred. The maximum PME activity decrease was 23% at 600 MPa 5 min, but an increase of PME activity 7% was observed at 400 MPa/10 min. HHP seem to be a good option to retain most of the antioxidant compounds in pitaya-pineapple beverage, but more studies are necessary to inactivate PME.

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Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes funcionales y contaminantes abióticos

Cited by 45 publications

References 127 publications

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review

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

Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage

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