High Pressure Homogenization Increases the <i>In Vitro</i> Bioaccessibility of α‐ and β‐Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

Svelander, Cecilia; López-Sánchez, Patricia; Pudney, Paul D. A.; Schumm, Stephan; Alminger, Marie

doi:10.1111/j.1750-3841.2011.02418.x

Cited by 82 publications

(56 citation statements)

References 51 publications

(66 reference statements)

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“…Regarding vegetable and fruit, a correlation between food microstructure and in vitro bioaccessibility of antioxidant components as carotenes as been already reported [25].…”

Section: Open Access Fnsmentioning

confidence: 98%

Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

Nunzio¹,

Vannini²,

Tossani³

et al. 2014

FNS

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The food industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. These techniques have important disadvantages such as off flavors, destruction of nutrients, and other losses of product quality. Non thermal processing is a key factor for preserving or improving the nutritional value of food, and high pressure homogenization (HPH) processing is now a celebrated option experiencing worldwide commercial growth. Notwithstanding, little is known on the impact of HPH treatments on the nutritional value of food. In this study we have evaluated the possible modification induced by HPH treatment in egg-yogurt, mixed vegetable, and mixed fruit creams. Our results evidence that HPH does not affect the nutritional quality of lipids and does not cause lipolysis, lipid peroxidation and vitamin E loss. In plant food products, HPH preserved or improved the nutritional quality, suggesting its use as valid alternative to thermal pasteurization for obtaining high quality products with preserved nutritional characteristics. Although further investigations are needed, especially at extreme pressure and temperature combinations, our results open new perspectives for the production of ambient stable products with good nutritional value, and contribute to process optimization.

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“…Regarding vegetable and fruit, a correlation between food microstructure and in vitro bioaccessibility of antioxidant components as carotenes as been already reported [25].…”

Section: Open Access Fnsmentioning

confidence: 98%

Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

Nunzio¹,

Vannini²,

Tossani³

et al. 2014

FNS

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“…The processing factors (food texture, e.g., heat, temperature, or pressure application) can impinge on the bioaccessibility (fraction of a compound that is released from the matrix and potentially available for further uptake and absorption) of bioactivity [168]. The elimination of a natural barrier of the cell wall yields a better release of phytocompounds.…”

Section: Phytochemicals Bioavailability and Their Effect On Human mentioning

confidence: 99%

Natural Phyto-Bioactive Compounds for the Treatment of Type 2 Diabetes: Inflammation as a Target

et al. 2016

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Diabetes is a metabolic, endocrine disorder which is characterized by hyperglycemia and glucose intolerance due to insulin resistance. Extensive research has confirmed that inflammation is closely involved in the pathogenesis of diabetes and its complications. Patients with diabetes display typical features of an inflammatory process characterized by the presence of cytokines, immune cell infiltration, impaired function and tissue destruction. Numerous anti-diabetic drugs are often prescribed to diabetic patients, to reduce the risk of diabetes through modulation of inflammation. However, those anti-diabetic drugs are often not successful as a result of side effects; therefore, researchers are searching for efficient natural therapeutic targets with less or no side effects. Natural products’ derived bioactive molecules have been proven to improve insulin resistance and associated complications through suppression of inflammatory signaling pathways. In this review article, we described the extraction, isolation and identification of bioactive compounds and its molecular mechanisms in the prevention of diabetes associated complications.

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“…For example, different studies reported the effect of HPH on several properties of tomato products, including changes in the consistency. [10,[18][19][20][21][22] On the other hand, the MP-HPH was not effective for further changing the rheological properties of tomato juice [23] , where only the first process showed eligible effects. Then, the aim of this study was to evaluate the use of multiple passes of high-pressure homogenisation (MP-HPH) on FCOJ below the upper limit, in order to evaluate if a number of processes under mild conditions could be compared with one process at 150 MPa.…”

Section: Introductionmentioning

confidence: 99%

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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Multiple passes of high-pressure homogenisation (MP-HPH) was used to promote desirable rheological changes on frozen concentrated orange juice (FCOJ, 66ºBrix), up to 150 MPa and three passes. The final product structure (particle size distribution), rheological properties (steady-state shear and time-dependent flow) and colour were evaluated. By increasing both, homogenisation pressure and number of passes, MP-HPH process showed a decreasing asymptotic effect on the FCOJ consistency. The mean particle size decreased and the particle size distribution changed with the increase in pressure and number of passes. The process showed no impact on product colour. MP-HPH can be an interesting alternative for the production of FCOJ, providing similar effects as a single pass through the HPH equipment, but with lower costs and higher production rates. ARTICLE HISTORY

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High Pressure Homogenization Increases the In Vitro Bioaccessibility of α‐ and β‐Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

Abstract: A better understanding of the correlation between the processing of fruits and vegetables, microstructure and nutrient bioaccessibility can be directly applied in the production of food products with an increased nutritional value.

Cited by 82 publications

References 51 publications

Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

Natural Phyto-Bioactive Compounds for the Treatment of Type 2 Diabetes: Inflammation as a Target

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

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