Effect of high pressure processing on the immunoreactivity of almond milk

Dhakal, Santosh; Liu, Changqi; Zhang, Ying; Roux, Kenneth H.; Sathe, Shridhar K.; Balasubramaniam, V.M.

doi:10.1016/j.foodres.2014.02.021

Cited by 88 publications

(64 citation statements)

References 55 publications

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“…The collected GI tract was rinsed with water and dissected using sterile scissors, and the content was transferred to a sterilized vessel. The GI fluids and solids were separated by using two layers of muslin cloth [23]. The total fluids were placed in a sterile vessel and brought to the laboratory in an icebox and processed immediately for the isolation for bacteria.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of gastrointestinal bacterial population for the production of holocellulose enzymes for biomass deconstruction

Asem¹,

Leo²,

Passari³

et al. 2017

PLoS ONE

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The gastrointestinal (GI) habitat of ruminant and non-ruminant animals sustains a vast ensemble of microbes that are capable of utilizing lignocellulosic plant biomass. In this study, an indigenous swine (Zovawk) and a domesticated goat (Black Bengal) were investigated to isolate bacteria having plant biomass degrading enzymes. After screening and enzymatic quantification of eighty-one obtained bacterial isolates, Serratia rubidaea strain DBT4 and Aneurinibacillus aneurinilyticus strain DBT87 were revealed as the most potent strains, showing both cellulase and xylanase production. A biomass utilization study showed that submerged fermentation (SmF) of D2 (alkaline pretreated pulpy biomass) using strain DBT4 resulted in the most efficient biomass deconstruction with maximum xylanase (11.98 U/mL) and FPase (0.5 U/mL) activities (55°C, pH 8). The present study demonstrated that bacterial strains residing in the gastrointestinal region of non-ruminant swine are a promising source for lignocellulose degrading microorganisms that could be used for biomass conversion.

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Section: Methodsmentioning

confidence: 99%

Evaluation of gastrointestinal bacterial population for the production of holocellulose enzymes for biomass deconstruction

Asem¹,

Leo²,

Passari³

et al. 2017

PLoS ONE

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show abstract

“…fish or egg white proteins, observed also aggregation of proteins and formation of disulfide bridges (Opstvedt et al, 1984;Van der Plancken et al, 2005). Aggregation of almond milk proteins with concomitant reduction of their solubility was observed by static high pressure (450 MPa, 30°C) or thermal (85°C for 300 s, 95°C for 30 s) treatment of almond milk (Dhakal et al, 2014). Unfortunately, no data on the content of sulfhydryl groups has been shown in this publication.…”

Section: Effects On Free Sulfhydryl Contentmentioning

confidence: 79%

“…Here we demonstrated that additionally to the static also dynamic UHPH is able to reduce the reactivity of almond proteins. Furthermore, Dhakal et al (2014) demonstrated that thermal processing of almond milk (85°C for 300 s, 99°C for 30 s) caused reduction in the immunoreactivity of almond milk. However, the reduction was not as effective as that caused the hydrostatic HPP.…”

Section: Effect On Antigenicitymentioning

confidence: 97%

“…A significant (p < 0.05) reduced antigenicity was observed in the soybean sprouts from HHP-treated seeds compared to the sprouts from untreated seeds, while higher antigenicity of the pressurized seeds compared with the untreated ones was found (Penas, Gomez, Frias, Baeza, & Vidal-Valverde, 2011). Recently, Dhakal et al (2014) showed that hydrostatic high pressure processing (HPP) at 450 and 660 MPa, 30°C reduced the immunoreactivity of almond milk proteins. Here we demonstrated that additionally to the static also dynamic UHPH is able to reduce the reactivity of almond proteins.…”

Section: Effect On Antigenicitymentioning

confidence: 99%

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Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

et al. 2016

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“…HPH has a wide usage area especially includes food, cosmetic and pharmaceutical industries. In the literature, there are some studies related with usage of HPH such as dairy products (milk, cheese, whey protein isolates), vegetable milks (soya milk, almond milk, hazelnut milk, walnut milk), and fruit juice varieties (apple, banana, cranberry, tomato juices) (Baier, Purschke, Schmitt, Rawel, & Knorr, ; Bernat et al, ; Calligaris et al, ; Chen, Lu, Yu, Kong, & Hua, ; Devi, Buckow, Singh, Hemar, & Kasapis, ; Dhakal et al, ; Kubo, Augusto, & Cristianini, ; Suarez‐Jacobo et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

Gül¹,

Atalar

Sarıcaoğlu

et al. 2018

J Food Process Preserv

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The effects of high pressure homogenization conditions (pressure, temperature, and hazelnut concentration) on physicochemical properties of hazelnut milks were evaluated, and process parameters were optimized using response surface methodology. Also, the effect of low‐ and high‐temperature heat treatments on properties of hazelnut milk processed according to optimum conditions was investigated. The influence of homogenization pressure was greatest on properties of hazelnut milk followed by hazelnut cake concentration and homogenization temperature within the experimental domain. The optimized experimental conditions for the homogenization of hazelnut milk were 1,140 bar for homogenization pressure, 38.1 °C for homogenization temperature, and 12.97% for hazelnut cake concentration. Under optimized conditions, homogenization process was validated by comparing the quality attributes of optimized hazelnut milk with the predicted values, which were between −10.06 and 11.11% of relative error indicated good accordance. Physical and structural properties of samples produced using optimum conditions were slightly affected by heat treatments. Practical applications Hazelnut is an important nutritional source; it is reasonably expensive for production of hazelnut milk. Moreover, hazelnut cake is a by‐product from hazelnut oil production and should not be directly used for human consumption because it may contain some residual chemical solvent from hazelnut oil extraction process. However, the cake from the cold press, also a by‐product, of hazelnut oil production does not contain any chemical residue and can be used for hazelnut beverage. Moreover, high pressure homogenization is generally using for eliminating sedimentation of solids and creaming problems. Therefore, we have established the optimum homogenization conditions for processing hazelnut milk using response surface methodology.

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Effect of high pressure processing on the immunoreactivity of almond milk

Cited by 88 publications

References 55 publications

Evaluation of gastrointestinal bacterial population for the production of holocellulose enzymes for biomass deconstruction

Evaluation of gastrointestinal bacterial population for the production of holocellulose enzymes for biomass deconstruction

Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

Effect of multi-pass high pressure homogenization on physicochemical properties of hazelnut milk from hazelnut cake: An investigation by response surface methodology

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