Characteristics of soymilk pasteurized by ultra high pressure homogenization (UHPH)

Poliseli-Scopel, Fábio Henrique; Hernández-Herrero, M.M.; Güamis, B.; Ferragut, V.

doi:10.1016/j.ifset.2013.06.001

Cited by 39 publications

(26 citation statements)

References 19 publications

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“…Similar results were obtained with soymilk, where Poliseli-Scopel et al [53] concluded that UHPH-treated soymilk showed a tendency to be the sample with better sensory characteristics; UHPH process produces lower levels of furan compounds than conventional UHT treatment [54]. Considering fruit juices (Fig.…”

Section: Sensory Analysis and Product Acceptancesupporting

confidence: 76%

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

2014

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Ultra-high-pressure homogenisation (UHPH) is a novel technology with applications in the processing of fluids. While the technology is based on conventional balland-seat homogenisers, developments in valve design and materials have enabled pressures of 400 MPa to be achieved. The benefits of UHPH include shelf-life extension through inactivation of microorganisms and improvements in functionality due to increased emulsion capacity and stability, with minimal effects on nutritional value and sensory characteristics. It is also envisaged that the thermal effects of UHPH are minimal as the treated fluid reaches its maximum temperature for less than a second. European research projects have recently supported the studies of UHPH for food applications, including dairy products, vegetable milk, and fruit juices. These projects have been focused on the evaluation of the effects of UHPH on a large number of food components, with a particular emphasis on control of enzymes and physical functionality. UHPH is a sustainable process that has potential application in a large number of liquid foods, including milk (cow, goat, soy, rice, and almond), fruit juices (orange, apple, and grape), and manufactured food products (yoghurt, soghurt, and cheese) as a novel process for the production of a wide variety of safe and nutritious foods.

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Section: Sensory Analysis and Product Acceptancesupporting

confidence: 76%

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

2014

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“…Moreover, Picart et al () used similar equipment and inlet temperature (24°C) and obtained milk at 40–68°C after UHPH processing at 100 and 250 MPa. Poliseli‐Scopel et al () demonstrated an approximately 20°C increase at an inlet temperature of 55–75°C between 200 and 300 MPa. Amador‐Espejo, Suàrez‐Berencia, Juan, Bárcenas, and Trujillo () showed a linear temperature increase of 21.12, 19.7, 18.3, and 17.82°C per 100 MPa at inlet temperature of 55, 65, 75, and 85°C, respectively, at 200 and 300 MPa.…”

Section: Resultsmentioning

confidence: 98%

“…A similar result was also observed by Hayes and Kelly (), who reported no reduction in micelle size up to 150 MPa, but some decreased at 200 MP. However, many other authors reported that further increasing the pressure from 200 to 300 MPa does not reduce the particle size of the beverages, and some even found an increase in d 3, 2 and d 4, 3 values (Codina‐Torrella et al, ; Cortésmuñoz, Chevalierlucia, & Dumay, ; Cruz et al, ; Hayes et al, ; Pereda et al, ; Poliseli‐Scopel et al, ; Valencia‐Flores et al, ; Zamora, Ferragut, Jaramillo, Guamis, & Trujillo, ). These authors deduced that HPH treatment above 200 MPa could induce denaturation and unfolding of proteins, which could interact with other proteins and/or fat globules, forming larger aggregates.…”

Section: Resultsmentioning

confidence: 99%

“…As shown in Table 3, all lupin-based beverage samples showed an increase of TBC with the extension of cold storage time. This increase of the TBC in lupin-based beverage may be related to the recovery of health and sublethally injured microoganisms during storage or by spore germination that remained after HPH treatment (Poliseli-Scopel et al, 2013). Due to the largest initial number of TBC, the control lupin-based beverage showed a larger number of TBC than HPH treated samples throughout the cold storage, in which the TBC rapidly increased from 5.01 log CFU/ mL at day 0 to 6.17 log CFU/mL at day 14 and to 7.68 log CFU/mL at day 28.…”

Section: Microbiological Quality Of Lupin-based Beveragementioning

confidence: 99%

“…Microorganisms’ lethality is one of the most studied properties of HPH treatment. Most studies on the lethality to microorganisms induced by HPH focus on the pressure and inlet temperature in HPH treatment, and conclude that the higher the pressure and inlet temperature, the greater the lethality (Codina‐Torrella et al, ; Cruz et al, ; Hayes, Fox, & Kelly, ; Poliseli‐Scopel et al, ; Thiebaud, Dumay, Picart, Guiraud, & Cheftel, ).However, other studies showed that in addition to the increase in pressure and inlet temperature, increasing the number of HPH treatment passes could also increase the lethality to microorganisms at a fixed pressure and inlet temperature, providing a viable way to increase the lethality at a low‐pressure level (Donsì et al, ; Maresca, Donsì, & Ferrari, ; Tahiri et al, ; Wuytack et al, ). During the HPH process, the turbulence, shear stress, cavitation, and kinetic energy transformed into heat directly induce an increase of 18–22°C per 100 MPa of the fluid in the homogenization valve (Datta et al, ; Diels & Michiels, ; Donsì et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization

Xia

Dai

Han

et al. 2019

J Food Process Preserv

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In this study, results showed that increasing the pressure and number of passes of high‐pressure homogenization (HPH) could remarkably increase the lethality to microorganisms, shelf life, and the L*, a*,and ∆E* values of color but decrease the particle size and the b* value of color. Moreover, we observed a decreasing trend to inactivate microorganisms at a fixed pressure. When the pressure is below 100 MPa, increased pressure and number of passes could significantly decrease the solid sedimentation and viscosity of the HPH‐treated lupin‐based beverage. However, when the pressure reached 175 MPa and the pass number was increased from 2 to 4 and 6, no significant effects on the solid sedimentation and viscosity of HPH‐treated lupin‐based beverage were observed. These results indicate that increased pressure and multiple passes of HPH treatment could further decrease the microbial counts and particle size, and increase the shelf life and dispersion stability of lupin‐based beverage. Practical applications HPH‐treated products are smoother and have better flavor, texture, color, taste, and longer shelf life compared with non‐HPH‐treated products. The operating pressure, inlet temperature, and number of passes are the most important parameters of HPH treatment. In this study, we conformed that the multiple‐pass approach at low pressure (<200 MPa) is viable for fluid food processing compared with the lower cumulative effectiveness of a very high‐pressure single pass (>200 MPa). Moreover, low‐pressure equipment showed a lower cost of maintenance. Because of the protein‐rich and health benefits properties, the genus Lupinus, have been considered as an alternative of raw materials for plant‐derived products. Low pressure (50, 100, and 175 MPa) combined with multiple passes could significantly increase the physicochemical and microbial characteristics of lupin‐based beverage.

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Current Technology Readiness Levels (TRL) of Nonthermal Technologies and Research Gaps for Improved Process Control and Integration into Existing Production Lines

Ebert

Aganovic

2022

Food Engineering Series

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Characteristics of soymilk pasteurized by ultra high pressure homogenization (UHPH)

Cited by 39 publications

References 19 publications

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization

Current Technology Readiness Levels (TRL) of Nonthermal Technologies and Research Gaps for Improved Process Control and Integration into Existing Production Lines

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