Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk

Gül, Osman; Sarıcaoğlu, Furkan Türker; Mortaş, Mustafa; Atalar, İlyas; Yazıcı, Fehmi

doi:10.1016/j.ifset.2017.05.002

Cited by 63 publications

(34 citation statements)

References 47 publications

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“…Changes in viscoelasticity and fluidity of the MP samples were due to the changes in particle size and sample homogenization caused by shear stress, and this in turn affected the mutual friction and inertial resistance between the particles and soluble molecules, resulting in the changes in storage modulus G' and tan δ. [20,21] Additionally, the G' and tan δ of the samples under UHP treatment were smaller than that of the control group (P < .05), and both decreased further as the pressure and holding time increased. When the pressure reached 400 MPa (8 min) and frequency reached 20 Hz, G' decreased by 73.47% and tan δ decreased by 69.12% which was close to zero.…”

Section: Effect Of Frequency On the Elastic Modulus Of Mpmentioning

confidence: 89%

“…As the frequency increased further, the samples exhibited more pronounced solid properties, which is in agreement with the previously published reports. [15,21] It was attributed to the alternation in chemical bonds caused by UHP treatment, affecting the intermolecular interaction, the apparent viscosity, and the inertial resistance; which in turn decreases the free volume and stabilizes electrostatic interactions. [22] Effect of temperature on the viscoelasticity of MP Figure 3 presents the effect of temperature on the viscoelasticity of MP samples.…”

Section: Effect Of Frequency On the Elastic Modulus Of Mpmentioning

confidence: 99%

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Rheological properties and structure of myofibrillar protein extracted from Oratosquilla oratoria muscle as affected by ultra-high pressure

Chen

Xuan

et al. 2019

International Journal of Food Properties

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Oratosquilla oratoria rich in myofibrillar protein is often shelled, but traditional methods of shelling have certain limitations. In order to better apply the ultra-high pressure (UHP) technology for shelling, the effects of UHP on rheological properties and structure of myofibrillar protein (MP) from O. oratoria treated with a pressure of 300-400 MPa were determined by rheometer and circular dichroism spectrometer. The results showed that in the frequency ramp tests using rheometer, the complex viscosity and G' of MP decreased by 59.08% and 73.70%, respectively, when the pressure reached 400 MPa with holding time of 8 min. As frequency increased, the MP exhibited shear thinning; meanwhile, its storage modulus (G') increased, and solid characteristics became more prominent. In the temperature ramp tests, the MP denatured and its fluidity increased with the increase of temperature. Moreover, the MP from O. oratoria treated with UHP was degraded, and the ionic bond and hydrogen bond were destroyed, while the hydrophobic interaction and disulfide bond increased; the structure of α-helix and β-sheet in the MP converted to β-turn with the increase of pressure and holding time. These findings can provide references for the application of UHP in food processing.

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Section: Effect Of Frequency On the Elastic Modulus Of Mpmentioning

confidence: 89%

Section: Effect Of Frequency On the Elastic Modulus Of Mpmentioning

confidence: 99%

Rheological properties and structure of myofibrillar protein extracted from Oratosquilla oratoria muscle as affected by ultra-high pressure

Chen

Xuan

et al. 2019

International Journal of Food Properties

View full text Add to dashboard Cite

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“…Nondairy beverages include peanut milk, hazelnut milk, almond milk, coconut milk, and so on. Studies have been done on the effect of HC on hazelnut (Gul, Saricaoglu, Mortas, Atalar, & Yazici, ) and peanut milk (Zaaboul et al, ) on the rheological, microstructural, and functional properties. HC applied through HPH (up to 150 MPa) resulted in improved microstructural properties, reduced the consistency (from 91.82 to 0.51 Pa s), and increased the flow behavior (0.15–0.36) in hazelnut milk.…”

Section: Application Of Hcmentioning

confidence: 99%

Hydrodynamic cavitation and its application in food and beverage industry: A review

Asaithambi

Singha

Dwivedi

et al. 2019

J Food Process Engineering

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Hydrodynamic cavitation (HC) is a process in which high energy is released in a flowing liquid upon bubble implosion due to decrease and subsequent increase in local pressure. While cavitation has been a serious problem in a hydraulic system, its energy can be harnessed for various physical and chemical processes. Food and beverage industries have been utilizing the principle of HC as a tool to homogenize, pasteurize, break, or mix food macromolecules. In this review article, the principle, design aspects, and different application of hydrodynamic cavitators in food and beverage processing are described in details. Advantages over acoustic cavitation, comparative studies, and future prospects of HC in food and beverage industries are also discussed. Practical ApplicationsIn this fast-developing world, food industries are thriving to adopt energy efficient advanced technologies. Hydrodynamic cavitators are popular in dairy research facilities and industries. Hydrodynamic cavitation has the advantages in lowering the capital cost, reducing production time, enhancing production efficiency, and food safety while preserving the quality of the food product. Hydrodynamic cavitators can be utilized for the purpose of extraction, emulsification, sterilization, and homogenization. Large-scale application of hydrodynamic cavitators is still not common and there is scope for its applications in different food and beverage industries.

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“…Rheological properties of hazelnut beverages were measured by using Haake Mars III rheometer (Thermo Scientific, Germany) with a cone and plate system (35 mm diameter, 0.105 mm gap, 2° cone angle) (Gul et al, 2017). Temperature control was achieved with a circulator water bath at 25 °C.…”

Section: Rheological Measurementsmentioning

confidence: 99%

Storage Stability of Low and High Heat Treated Hazelnut Beverages

Atalar

Gül

et al. 2019

Gıda

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In this study, the changes in the quality parameters of hazelnut beverages treated with low (LHT; 72°C for 20 min) and high temperature (HHT; 105°C for 1 min) after high pressure homogenization process were determined during short (10 days) and long term (120 days) storage periods, respectively. Microbial viability was not detected in any thermally treated samples. Although pH and titration acidity values of LHT samples did not show important change during the storage, the pH values of HHT samples decreased significantly. While protein solubility of LHT samples increased during storage, it slightly decreased in HHT samples. Rheological properties and also serume stability of LHT and HHT hazelnut samples changed during storage. Hydroperoxide index value slightly increased in LHT samples while it increased more than three times in HHT samples during storage. As a result, the LHT and HHT hazelnut beverages had different structural and physicochemical properties during storage.

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Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk

Cited by 63 publications

References 47 publications

Rheological properties and structure of myofibrillar protein extracted from Oratosquilla oratoria muscle as affected by ultra-high pressure

Rheological properties and structure of myofibrillar protein extracted from Oratosquilla oratoria muscle as affected by ultra-high pressure

Hydrodynamic cavitation and its application in food and beverage industry: A review

Storage Stability of Low and High Heat Treated Hazelnut Beverages

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