Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review

Ding, Yangyue; Ban, Qingfeng; Wu, Yue; Sun, Yuxue; Zhou, Zhihao; Cheng, Jianjun; Xiao, Hang

doi:10.1080/10408398.2021.2005531

Cited by 14 publications

(12 citation statements)

References 114 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…and water as a medium (Ding et al, 2021). For BS, HHP (600 MPa at 60 • C for 30 min) decreased the protein content and increased in vitro protein digestibility.…”

Section: Hhpmentioning

confidence: 99%

“…HHP is an emerging non‐thermal technology that not only enhances the taste and texture of plant‐based products but also boosts the content and bioavailability of nutritional composition and bioactive compounds in legumes, with appropriate pressures (usually 100‐600 MPa) and water as a medium (Ding et al., 2021). For BS, HHP (600 MPa at 60°C for 30 min) decreased the protein content and increased in vitro protein digestibility.…”

Section: Bs Processingmentioning

confidence: 99%

See 1 more Smart Citation

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

Li,

Chen,

Hao

et al. 2024

Food Frontiers

View full text Add to dashboard Cite

Owing to concerns about animal proteins, resource limitations, and population growth, there is growing interest in exploring soybeans as animal protein alternatives to fulfill consumption requirements. Black soybean (BS) has superior nutritional and health benefits, compared to yellow soybean (YS). However, BS has been explored less often than YS. While previous reviews have individually focused on the nutritional composition, bioactive compounds, or health benefits of BS, they have not delved into the intricate mechanisms underlying these interactions, especially the distinct roles of the individual components. This comprehensive review aims to bridge this gap by providing an overview of the key nutritional composition and bioactive compounds in BS associated with health benefits, as well as the possible mechanisms underlying these changes. Various processing technologies (physical, biological, and thermal) have been applied to BS. Additionally, the bioavailability, biotransformation, and safety concerns of BS were studied, as these factors are crucial for its potential application, such as natto, films, and microcapsules. However, there are some gaps in the application of BS and YS. In the future, it will be worth exploring the effects of BS protein as meat analogs, 3D printing constituents, and amyloid fibrils, as well as BS lipids as oleogels and BS seed coats as bioactive ingredients in pharmaceutical products.

show abstract

“…and water as a medium (Ding et al, 2021). For BS, HHP (600 MPa at 60 • C for 30 min) decreased the protein content and increased in vitro protein digestibility.…”

Section: Hhpmentioning

confidence: 99%

Section: Bs Processingmentioning

confidence: 99%

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

Li,

Chen,

Hao

et al. 2024

Food Frontiers

View full text Add to dashboard Cite

show abstract

“…Improvements in swelling, solubility or gelatinisation are the main areas of interest in starch modification. HHP technology has the ability to modify the structure of the starch molecule, facilitating water entry into crystalline regions due to the effect of pressure weakening the double helix [ 24 ]. Pressure increases the water diffusion into the starch amorphous region, leading to crystal disruptions.…”

Section: Impact Of Hhp Treatments On Techno-functional Properties Of ...mentioning

confidence: 99%

“…In recent years, an increasing number of studies on the application of non-thermal emerging technologies (e.g., ultrasound, non-thermal plasma, ozonation, ultraviolet light, pulsed light or high hydrostatic pressure) to improve the quality of food products of plant origin have been reported [ 22 , 23 , 24 ]. In cereal-based matrices, these technologies can alter the main components of flour, protein and starch, enabling the production of physically modified ingredients [ 25 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

Gutiérrez,

Rico,

Ronda

et al. 2023

Foods

View full text Add to dashboard Cite

The current trend in the food industry is towards “clean label” products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. This review describes the information available in the literature on HHP treatment conditions for ingredients used in the production of bakery products and analyses the changes in the techno-functional properties of these matrices, in particular their ability to act as structuring agents. The impact of HHP-treated ingredients on the quality of dough and bakery products and the effects on some nutritional properties of the treated matrices have been also analysed. The findings presented in this paper could be of particular interest to the bakery industry as they could be very useful in promoting the industrial application of HHP technology.

show abstract

“…However, foods are a complex mixture of components that interact with each other and influence the health-promoting effects of foods generally. There is complex variation in food chemical compositions during processing, as well as in the human body ( 3 , 5 ). Therefore, to achieve precise nutrition, the molecular targets of food components need to be identified and the food composition needs to be precisely regulated.…”

mentioning

confidence: 99%

Editorial: The effects of food processing on food components and their health functions, Volume II

Zheng

Xiao

2022

Front. Nutr.

Self Cite

View full text Add to dashboard Cite

show abstract

Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review

Cited by 14 publications

References 114 publications

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

Editorial: The effects of food processing on food components and their health functions, Volume II

Contact Info

Product

Resources

About