Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization

Abstract

In this study, results showed that increasing the pressure and number of passes of high‐pressure homogenization (HPH) could remarkably increase the lethality to microorganisms, shelf life, and the L*, a*,and ∆E* values of color but decrease the particle size and the b* value of color. Moreover, we observed a decreasing trend to inactivate microorganisms at a fixed pressure. When the pressure is below 100 MPa, increased pressure and number of passes could significantly decrease the solid sedimentation and viscosity of the HPH‐treated lupin‐based beverage. However, when the pressure reached 175 MPa and the pass number was increased from 2 to 4 and 6, no significant effects on the solid sedimentation and viscosity of HPH‐treated lupin‐based beverage were observed. These results indicate that increased pressure and multiple passes of HPH treatment could further decrease the microbial counts and particle size, and increase the shelf life and dispersion stability of lupin‐based beverage. Practical applications HPH‐treated products are smoother and have better flavor, texture, color, taste, and longer shelf life compared with non‐HPH‐treated products. The operating pressure, inlet temperature, and number of passes are the most important parameters of HPH treatment. In this study, we conformed that the multiple‐pass approach at low pressure (<200 MPa) is viable for fluid food processing compared with the lower cumulative effectiveness of a very high‐pressure single pass (>200 MPa). Moreover, low‐pressure equipment showed a lower cost of maintenance. Because of the protein‐rich and health benefits properties, the genus Lupinus, have been considered as an alternative of raw materials for plant‐derived products. Low pressure (50, 100, and 175 MPa) combined with multiple passes could significantly increase the physicochemical and microbial characteristics of lupin‐based beverage.

Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

“…The inlet temperature seems to have no effect on the turbidity. The decrease in the NTU of the HPH processed samples can be explained by the reduction in the size of particles as other authors proved [10,21]. Smaller particles allow more light to go through the sample without reflecting it.…”

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

“…The incorporation of oil into these products increased their lightness from around 46 to 77, presumably due to the generation of small protein-coated lipid droplets that scattered light. The effective of high-pressure homogenization on the appearance of plant-based milk substitutes has also been investigated [31,32]. Passing the milks through a high-pressure homogenizer could be used to increase their lightness because it reduced the particle size, thereby leading to more intense light scattering.…”

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

“…Alpha-and β-conglutin are present in native form as hexamers of 330-430 kDa and trimers of 143-260 kDa, respectively, the monomer/subunits of which are most likely represented in Figure 1. Each α-conglutin monomer is comprised of an acidic (45-52 kDa) and basic (20)(21)(22) subunit, linked by a disulfide bridge. Beta-conglutins are comprised of low, intermediate and high molecular weight monomers within the range of 17-64 kDa [43].…”

“…Various techniques have been employed to produce lupin protein concentrates/isolates, including alkaline/neutral extraction followed by isoelectric precipitation (IEP) or ultrafiltration (UF), salt extraction/micellization, and air classification [10][11][12][13][14]. Lupin protein has been utilised in various food and beverage applications, such as plant-based milk or yogurt-type products, tempeh and mayonnaise [15][16][17][18][19][20][21]. There has also been much focus on lupin components due to their potential nutraceutical properties, including blood glucose and cholesterol modulating effects [22][23][24].…”