Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure

Lacroix, Nadine; Fliss, Ismaı̈l; Makhlouf, Joseph

doi:10.1016/j.foodres.2004.11.010

Cited by 114 publications

(84 citation statements)

References 30 publications

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“…For example, both HPH and UHPH treatments reported to induce a significant reduction of the suspended particle size distribution in juices [121,125,126] and the juice viscosity [125,127,128]. Additionally, the color attributes of HPH-treated juices are not significantly altered, in comparison with the untreated product [121,122,125], whereas the cloudiness and opalescence stability are significantly improved [123,126].…”

Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 99%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

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is review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It con rms that research in this eld is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety bene ts, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

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Section: Quality Of Food Processed With Nonthermal Technologiesmentioning

confidence: 99%

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Jambrak

Vukušić

Donsı̀

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…The primary mechanisms of HPH has been identified as a combination of spatial pressure and velocity gradients, turbulence, impingement, cavitation and viscous shear, which leads to the microbial cell disruption and food constituent modification during the HPH process. HPH has shown its ability to increase the safety and shelf-life of fruit juices including orange juice (Lacroix et al 2005;Tahiri et al 2006;Welti-Chanes et al 2009), apple juice (Kumar et al 2009;Pathanibul et al 2009) and apricot juice (Patrignani et al 2009). The effectiveness of the treatment depends on many parameters including processing factors such as pressure, temperature, number of passes and medium factors such as type of juice and microorganisms.…”

Section: High Pressure Homogenization (Hph)mentioning

confidence: 99%

Emerging Preservation Methods for Fruit Juices and Beverages

Rupasinghe¹,

Yu²

2012

Food Additive

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“…High pressure homogenization (HPH) is a continuous process in which fluid is forced under pressure through a narrow gap, where it is subjected to rapid acceleration (200 m/s at 340 MPa) 7 , after which it undergoes an extreme drop in pressure 7 , causing shear, cavitation, turbulence and friction 14,24 , which can promote microbiological inactivation 3,14,[24][25][26] and molecular conformational changes mainly in proteins 17 and polysaccharides 14 . Its effect on beer quality has indicated that HPH was able to improve the beverage color, although no improvements in oxidation and haze were observed 8 .…”

Section: Inactivation Of Lactobacillus Brevis In Beer Utilizing a Commentioning

confidence: 99%

Inactivation of Lactobacillus brevis in Beer Utilizing a Combination of High-Pressure Homogenization and Lysozyme Treatment

Franchi

Tribst

Cristianini

2011

Journal of the Institute of Brewing

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J. Inst. Brew. 117(4), 634-638, 2011Inactivation of Lactobacillus brevis in beer by high-pressure homogenization (HPH) and lysozyme addition was evaluated. The minimum inhibitory concentration of lysozyme against L. brevis was determined and found to be 100 mg.L -1 . The effects of the homogenization process on lysozyme antimicrobial activity and muramidase activity, and the microbial reduction promoted by HPH, and by HPH associated with lysozyme, were evaluated. A significant reduction in lysozyme muramidase activity was observed under 250 MPa, however, no reduction in antimicrobial activity was observed after homogenization up to 300 MPa. The HPH at 100, 140 and 150 MPa promoted 1, 3 and 6 decimal reductions in L. brevis microbial counts, respectively. The HPH and lysozyme association had an additive effect on microbial inactivation, immediately after homogenization, and the lysozyme remained active during 10 days of storage, increasing the inactivation of L. brevis up to a 6 decimal reduction. Therefore, the application of lysozyme with HPH has the potential to reduce the level of pressure required for beer processing, improving the economic costs when utilizing HPH.

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Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure

Cited by 114 publications

References 30 publications

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Emerging Preservation Methods for Fruit Juices and Beverages

Inactivation of Lactobacillus brevis in Beer Utilizing a Combination of High-Pressure Homogenization and Lysozyme Treatment

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