Effect of High-Pressure Processing on Bioactive Compounds

Mahadevan, Swetha; Karwe, Mukund V.

doi:10.1007/978-1-4939-3234-4_22

Cited by 9 publications

(9 citation statements)

References 72 publications

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“…A reverse trend was reported for HP-treated spinach related to a reduced content of α-tocopherol when pressure rates or holding periods were increased [ 39 ]. Overall, information about the stability and extractability of vitamin E after HPP is still limited and is often described by either non-significant or only slight changes in concentration [ 7 ]. Since α-tocopherol biosynthesis was attributed to the envelope membrane of chloroplasts [ 40 , 41 , 42 ], it might be assumed that membrane disruption after HPP [ 43 ] could partially contribute to an increased concentration of vitamin E in HP-treated kale.…”

Section: Resultsmentioning

confidence: 99%

“…In contrast to conventional preservation techniques (e.g., pasteurization, sterilization), high-pressure processing (HPP) represents an alternative, non-thermal method to maintain sensory, nutritional, and functional characteristics in minimally processed food, while meeting food safety levels and extended shelf lives [ 7 , 8 , 9 ]. While previous studies on pressure stabilities of hydrophilic food ingredients (e.g., vitamin C, B group vitamins) were reported for different matrices [ 10 , 11 , 12 , 13 ], data for lipophilic micronutrients such as carotenoids and vitamin E in kale are still limited.…”

Section: Introductionmentioning

confidence: 99%

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High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity

et al. 2021

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High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more complex matrices such as kale. Both the variation of pressure levels (200–600 MPa) and different holding times (5–40 min) served as HPP parameters. Whereas a slightly decreasing solvent extractability mostly correlated with increasing pressure regimes; the extension of holding times resulted in elevated extract concentrations, particularly at high-pressures up to 600 MPa. Surprisingly, slightly increasing bioaccessibility correlated with both elevated pressures and extended holding times, indicating matrix-dependent processes during in vitro digestion, compared to results of extractability. Moreover, the verification of syringe filters for digest filtration resulted in the highest relative recoveries using cellulose acetate and polyvinylidene difluoride membranes. The α-tocopherol equivalent antioxidant capacity (αTEAC) and oxygen radical antioxidant capacity (ORAC) assays of treated kale samples, chopped larger in size, showed increased antioxidant capacities, regarding elevated pressures and extended holding times. Consequently, one may conclude that HPP was confirmed as a gentle treatment technique for lipophilic micronutrients in kale. Nevertheless, it was indicated that sample pre-treatments could affect HP-related processes in food matrices prior to and possibly after HPP.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity

et al. 2021

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“…No significant difference in GABA contents was observed between kidney beans treated with high‐pressure boiling and microwave boiling, which was significantly higher than that treated with atmospheric boiling. The high pressure induced transient temperature which enabled an increase in the volumetric temperature in the food matrix and decreased thermal exposure in total (Mahadevan & Karwe, 2016; Balasubramaniam, 2021). The microwave treatment could reduce the heating time which overcame the limitation in atmospheric boiling by minimising the degradation and loss of bioactive compounds (Marszałek et al ., 2015; Li et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

The multi‐step process optimisation of candied kidney beans with high nutrients and γ‐aminobutyric acid retention

Xiao

Wang

et al. 2022

Int J of Food Sci Tech

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Summary The candied kidney bean contains a vital bioactive compound called γ‐aminobutyric acid (GABA), which could be easily lost in the traditional producing processes like soaking, cooking and candying. The traditional procedure distinctly decreased the GABA content to the GABA retention rate of 34.01% in the candied kidney bean. In this study, the optimum technological methods of soaking, cooking and candying were determined by single factor experiment according to the GABA content. The optimised producing condition was that the kidney bean was soaked at 55°C for 5 h, followed by atmospheric steaming for 35 min and then subjected to microwaving candying at 150 W for 25 min. By the optimal procedure, the GABA content retention reached 75.33%. Meanwhile, the texture, nutrient contents and antioxidant capacity were obviously improved in the candied kidney beans produced by the optimal methods.

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“…Generally, vitamins are considered to be pressure‐stable, due to the lack of spatial structures and the pressure stability of covalent bonds (Mahadevan & Karwe, 2016). However, significant degradation rates under pressure were observed for folates, which were explained at the molecular level related to negative activation volumes of folate vitamers (Verlinde et al., 2009).…”

Section: Effects Of Hp On Chemical and Structural Properties Of Foods And Food Constituentsmentioning

confidence: 99%

“…Generally, vitamins are considered to be pressure-stable, due to the lack of spatial structures and the pressure stability of covalent bonds (Mahadevan & Karwe, 2016).…”

Section: Impact Of Hp On Vitaminsmentioning

confidence: 99%

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

Aganovic

Hertel

Vogel

et al. 2021

Comp Rev Food Sci Food Safe

117

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The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety‐relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non‐HHP‐treated food, the allergenic potential of HHP‐treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.

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Effect of High-Pressure Processing on Bioactive Compounds

Cited by 9 publications

References 72 publications

High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity

High-Pressure Processing of Kale: Effects on the Extractability, In Vitro Bioaccessibility of Carotenoids & Vitamin E and the Lipophilic Antioxidant Capacity

The multi‐step process optimisation of candied kidney beans with high nutrients and γ‐aminobutyric acid retention

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

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