Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk

Altuner, Ergin Murat; Alpas, Hami; Erdem, Yaşar Kemal; Bozoğlu, Faruk

doi:10.1007/s00217-005-0072-4

Cited by 37 publications

(22 citation statements)

References 8 publications

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“…[11] HHPP has some advantages such as not requiring any kind of heating process, which can alter biomaterials extracted from plants. [12] It is a well-known issue that during HHPP the solubility increases, as the pressure increases according to the phase behaviour theory [10,13,14] and pressurized cells show increased permeability due to the mass transfer theory. [10,15] When the cells are pressurized, more solvent can enter into the cell, which causes more compounds to permeate the cell membrane and increases the yield of extraction.…”

Section: Introductionmentioning

confidence: 99%

Effect of high hydrostatic pressure on the profile of proteins extracted fromBetula pendulapollens

Altuner

Çeter

Alpas

2014

High Pressure Research

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High hydrostatic pressure (HHP) has high success potential in pollen protein extraction, but its effect on pollen protein profiles has not been studied yet. The aim of this study is to put forward whether HHP processing causes a change in the protein profiles extracted from pollens or not. In this study, proteins extracted from Betula pendula pollens were studied at 100, 200 and 300 MPa at room temperature for 5 min. In addition, the efficiency of three different extraction solvents, namely phosphate buffer saline (PBS) buffer pH 7.5, trichloroacetic acid-acetone and Tris-HCl buffer pH 8.8, was also observed, and the results were compared with the conventional pollen protein extraction procedure. As a result, it is concluded that 200 MPa for 5 min has extracted similar amounts of protein compared with the conventional extraction method which lasted for 24 h, which lasted for 24 h. On the other hand, the application time for 200 MPa for 5 min is extremely shorter when it is compared to the conventional extraction method.

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Section: Introductionmentioning

confidence: 99%

Effect of high hydrostatic pressure on the profile of proteins extracted fromBetula pendulapollens

Altuner

Çeter

Alpas

2014

High Pressure Research

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“…High hydrostatic pressure (HHP) is one of the nonthermal food processing technologies, where food samples are subjected to 100–800 MPa or in some cases even higher pressures (Altuner, ; Altuner, Alpas, Erdem, & Bozoglu, ; İşlek, Altuner, & Alpas, ; US‐FDA, ). The use of HHP in food processing may have several purposes, such as sterilization, coagulation, pasteurization, and gelation (Bertu Bertucco & Vetter, ), alternatively it is effectively used in some other areas such as extraction of plant metabolites and processing of seeds in addition to food processing (Altuner, ; Altuner & Tokuşoğlu, ).…”

Section: Introductionmentioning

confidence: 99%

“…Using HHP for food processing has some advantages such as not requiring a heating process, which can cause a damage in food samples. Thus, HHP can be applied at room temperature (Altuner et al, ). Conversely, depending on the increase in pressure, the increase in temperature is also expected (Zhang, Xi, & Wang, ), which is induced by compressive work against intermolecular forces and known as adiabatic heating (Barbosa, ).…”

Section: Introductionmentioning

confidence: 99%

Predictive modeling for 5‐hydroxymethylfurfural formation by some application conditions of high hydrostatic pressure, namely glucose concentration and application temperature, in high glucose containing model beverages

Altuner

Alpas

2018

J Food Process Engineering

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High hydrostatic pressure (HHP) is a nonthermal food processing technology. Many studies have shown that HHP may be used as a process to increase the shelf life of beverages, which are inherently containing glucose or subsequently glucose added. Depending on food processing technologies and storage conditions 5‐hydroxymethylfurfural (5‐HMF) formation from glucose in foods occurs. There are some limitations about the amount of the 5‐HMF present in foods based on World Health Organization and various International Standards, such as European Commission Directive 2007/196/EC. The aim of this study is to present the effect of glucose concentration and HHP in 5‐HMF formation in model beverages with different glucose concentrations (10, 40, and 70 g/200 mL). A strong positive correlation was observed between 5‐HMF formation and glucose concentration (R = 0.6055) and application temperature (R = 0.6774). Also a predictive analysis model was fitted to the 5‐HMF formation response by response surface model (RSM). Practical applications The equation obtained as a model in this study can be used to calculate the formation of 5‐HMF for a glucose containing beverages processed by HHP as a response of glucose concentration and application temperature within the conditions of the study. The model was calibrated and validated on glucose containing model beverages, which are representatives of some high glucose containing beverages. HMF content is an important parameter and should be included as one of the quality parameters for commercial beverages. Because of that, this equation has an importance especially for the beverage producers, who process their product by HHP, to predict 5‐HMF formation by controlling glucose concentration and HHP treatment conditions. Moreover, developed model can easily be adapted to the standard procedures of academic and industrial applications.

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“…Of those processing techniques, high-pressure treatment, an alternative to thermal treatment in inactivating microorganisms, has been shown to have the most potential, as it retains the sensory and nutritional quality of milk-based products (Goyal, Sharma, Upadhyay, Sihag, & Kaushik, 2013). However, when destroying spoilage microorganisms, high-pressure processing substantially alters the casein micelles, and therefore, modifies their technological properties, including optical or rheological properties and acid-or rennetinduced gel strength (Abbasi & Dickinson, 2001;Altuner, Alpas, Erdem, & Bozoglu, 2006).…”

Section: Introductionmentioning

confidence: 99%

The pressure-induced, lactose-dependent changes in the composition and size of casein micelles

et al. 2015

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Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk

Cited by 37 publications

References 8 publications

Effect of high hydrostatic pressure on the profile of proteins extracted fromBetula pendulapollens

Effect of high hydrostatic pressure on the profile of proteins extracted fromBetula pendulapollens

Predictive modeling for 5‐hydroxymethylfurfural formation by some application conditions of high hydrostatic pressure, namely glucose concentration and application temperature, in high glucose containing model beverages

The pressure-induced, lactose-dependent changes in the composition and size of casein micelles

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