High‐Pressure Processing of Foods

Tewari, Gaurav

doi:10.1002/9780470277898.ch12

Cited by 19 publications

(21 citation statements)

References 83 publications

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“…However the main reason is, high pressure does not break down the covalent hydrogen, ionic or hydrophobic bonds. Covalent bonds are resistant to pressure, which means that low molecular weight food components responsible for nutritional and sensory characteristics remain intact during pressure treatment, whereas high molecular weight components whose tertiary structure is important for functionality determination are sensitive to pressure (Tewari et al, 1999). Therefore, this behaviour plays a role for better retention of vitamin C and lycopene in high pressure processing as compared to thermal.…”

Section: High Pressure Stability Of Vitamin C and Lycopenementioning

confidence: 99%

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Tola¹,

Ramaswamy²

2015

Afr. J. Food Sci.

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The retention of nutrient components of fruit juices during processing is an important criterion to produce better quality fruit products. Stability of nutrient components during processing vary from product to product and processing methods. Information about kinetic study of particular nutrient component under different processing conditions would enable to optimize processing parameters for better quality retention. Therefore the objective of this research was to evaluate the effect of thermal and high pressure food processing methods on stability of vitamin C and lycopene of watermelon juice. Watermelon juice was subjected to different thermal (70 to 90C) and high pressure (400 to 600 MPa) treatments for different interval of times and the residual vitamin C and lycopene concentrations were measured. The destruction of nutrients in both thermal and high pressure processing conditions obey first order reaction rate kinetic model. In both processing conditions lycopene remains more stable as compared to vitamin C. The degradation rates of both components were faster in thermal treatment as compared to high pressure. The D value of vitamin C ranged from 40 to 176 min (z = 30.8C) and 4 to 24 h (z p = 257 MPa) in thermal and high pressure treatments respectively whereas the D value of lycopene ranged from 15 to 83 h (z = 24.5 o C) and 61 to 258 h (z P= 318 MPa) for thermal and high pressure treatments respectively. Therefore high pressure ensures better retention of the nutrients as compared to thermal treatment and hence can be used to pasteurize better quality watermelon juice.

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Section: High Pressure Stability Of Vitamin C and Lycopenementioning

confidence: 99%

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Tola¹,

Ramaswamy²

2015

Afr. J. Food Sci.

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“…Although the effect of high pressure on food systems was first reported over 100 years ago, it is only in recent years that this technology has been seriously considered as a viable method of food processing and preservation [30]. One of the important aspects of pressure treatment is that food can be processed with minimal effect on the natural colour, flavour, taste and texture with little or no loss of vitamins [44]. High pressure has also been used as an effective technique of altering the surface functional properties of water-soluble proteins [25,35].…”

Section: Introductionmentioning

confidence: 99%

Effects of high pressure on functionality of whey protein concentrate and whey protein isolate

Krešić

Lelas

Herceg

et al. 2006

Lait

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-The objective of this study was to evaluate the influence of high-pressure treatments on the solubility, surface hydrophobicity, foaming and emulsifying ability of whey protein concentrate (WPC) and whey protein isolate (WPI). Dispersions of WPC and WPI powders (10% (w/w)) were processed at 300 MPa and 600 MPa, for 5 and 10 min at 40 ± 2°C. Changes in protein solubility were determined as solubility at pH 7.0 and at pH 4.6. Assessment of foaming properties was based on the foam expansion during prolonged whipping, and foam stability. Emulsifying properties were characterised by emulsion stability and emulsifying activity indices. The results show significant (P < 0.05) modification of solubility and surface hydrophobicity with increasing intensity and duration of applied pressure, indicating partial denaturation and aggregation of proteins. It was found that high-pressure treatments significantly (P < 0.05) improved the foaming behaviour of WPI, while the foaming ability of WPC was diminished. However, foams formed with high-pressuretreated WPC and WPI exhibited significantly prolonged stability (P < 0.05) compared with control samples. There was a significant trend of decreasing emulsifying efficiency and emulsifying stability related to the intensity of applied pressure and treatment time for both WPC and WPI. emulsifying properties / foaming properties / high pressure / whey protein concentrate / whey protein isolate / solubility / surface hydrophobicity 摘要 -高压处理对乳清浓缩蛋白和乳清分离蛋白的影响。本文研究了高压处理对乳清浓缩蛋白 (WPC) 和乳清分离蛋白 (WPI) 的溶解性、表面疏水性、发泡性和乳化性的影响。在 40°C 下，乳清浓缩蛋白 (10 %, w/w) 和乳清分离蛋白 (10 %, w/w) 的分散液分别在 300 MPa 和 600 Mpa 下高压处理 5 min 和 10 min。在 pH 7.0 和 pH 4.6 测定了两种蛋白质溶解性的变化。以长时间搅打后形成的泡沫膨胀度和泡沫稳定性来评价蛋白质的发泡性能；根据测定乳液稳定性指数和乳化活性指数评价两种蛋白质的乳化特性。试验结果表明，经过高压长时间的处理后，由于蛋白质发生了部分变性和凝聚作用，使得蛋白质的溶解性和表面疏水性发生了显著的改变 (P < 0.05)。高压处理能够显著地改善 WPI 的发泡性 (P < 0.05)，而 WPC 的泡沫形成能力则降低。然而与对照样品相比，经过高压处理后的 WPC 和 WPI 形成的泡沫稳定性有显著提高 (P < 0.05)。随着处理压力和作用时间的增加，两种蛋白质的乳化性和乳化稳定性均呈下降的趋势。乳化性 / 发泡性 / 高压 / 乳清浓缩蛋白 / 乳清分离蛋白 / 溶解性 / 表面疏水性 * Corresponding author (通讯作者): Greta.Kresic@fthm.hrArticle published by EDP Sciences and available at http://www.edpsciences.org/lait or http://dx

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“…Continued efforts are made to develop new processing techniques that guarantee microbiological safety while preserving the nutritional and biological value of milk. One of the proposed solutions involves the use of high pressure to limit nutrient loss and preserve the product's sensory properties [Tewari et al, 1999] and selected biologically active components, such as lysozyme and peroxidase [Viazis et al, 2007;Mazri et al, 2012]. The bactericidal effects of high pressure are enhanced at below-zero temperatures [Hayakawa et al, 1998].…”

Section: Introductionmentioning

confidence: 99%

Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk

Martysiak‐Żurowska¹,

Puta²,

Barczak³

et al. 2017

Pol. J. Food Nutr. Sci.

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Key words: human milk, high pressure, total antioxidant capacity, fatty acids, vitamin C The objective of this study was to compare of the effects of high pressure of 193 MPa at -20°C and Low Temperature Long Time pasteurization (LTLT or holder pasteurization, 62.5°C, 30 min) on the content and composition of fatty acids (FAs), concentrations of secondary products of lipid oxidation (TBARS), the total antioxidant capacity (TAC), total vitamin C and ascorbic acid (AsA) content in human milk. It was shown that no significant changes in the content and composition of FAs and TBARS levels were noted in both pressurized and LTLT pasteurized milk samples. The results obtained indicate that the antioxidant properties in pressurized human milk were also not affected. In the case of the pasteurized samples only slight (approx. 6%) and statistically insignifi cant decrease was observed in the Trolox equivalent antioxidant capacity (TEAC) values. Pasteurization significantly reduced the content of total vitamin C and AsA, by 35% and 24%, respectively. A minor and statistically insignifi cant (approx. 6%) decrease in vitamin C levels was observed in milk treated with high pressure. However, a signifi cant decrease (by more than 11%) occurred in these conditions in AsA concentrations. The infl uence of high pressure treatment on AsA levels and the lack of signifi cant changes in TEAC values point to the relative stability of the remaining antioxidant components in human milk. Further research is needed to determine the effects of high pressure of approximately 200 MPa and sub-zero temperatures on, mainly thermolabile, components of human milk, which are degraded by LTLT pasteurization. Unauthenticated Download Date | 5/8/18 6:11 AM

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High‐Pressure Processing of Foods

Cited by 19 publications

References 83 publications

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Effects of high pressure on functionality of whey protein concentrate and whey protein isolate

Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk

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