Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods

Gómez, Belén; Munekata, Paulo E. S.; Barba, Francisco J.; Pinto, Carlos A.; Saraiva, Jorge A.; Lorenzo, José M.

doi:10.1016/b978-0-08-100596-5.22928-4

Cited by 3 publications

(2 citation statements)

References 116 publications

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“…The SH content in scallops increased with increasing pressure due to the high pressure that promoted myosin stretching and unfolding, leading to the exposure of active SH groups buried in the interior of the myosin (Guo et al, 2019). However, pressures above 300 MPa can lead to irreversible protein denaturation (Gómez et al, 2021). UHP treatment triggered the polymerization of myosin molecules after unfolding, resulting in a decrease in the amount of free SH groups.…”

Section: 32mentioning

confidence: 99%

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis)

Tong

Wang

et al. 2023

Journal of Food Science

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The synergistic effects of the combination of ultrahigh pressure (UHP) with allicin on the gel properties, flavor characteristics, and myosin structure of scallops were investigated. The results indicated that chewiness reached maximum, uniform, and dense microstructures at B‐300 MPa, and scallops with favorable gel properties. In addition, the electronic nose and tongue could clearly distinguish the olfactory and gustatory properties of scallops, and the interaction of UHP and allicin increased the variety of volatile compounds in scallops, which mainly included 1‐hydroxy‐2‐propanone, 1‐hexenal, 2‐butanone‐D, and 1‐octen‐3‐ol. The main performance was fruit aroma and a plantlike aroma and mushroomlike odor. UHP and allicin changed the microenvironment of tryptophan residues, and allicin formed larger aggregates by forming disulfides with myosin. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis results could show that myosin had low degradation in B‐300 MPa. Thus, comprehensively viewed, UHP and allicin play a role in gel formation of myosin from obturator muscle at 300 MPa, whereas allicin and myosin form disulfides as the main factor of myosin gelation. Practical Application To enhance the diversity of scallop preparation methods and improve the quality of the obtained product, UHP and allicin treatment result in scallops with satisfactory chewiness and flavor, which provides application prospects for scallop processing.

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Section: 32mentioning

confidence: 99%

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis)

Tong

Wang

et al. 2023

Journal of Food Science

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“…This treatment is based on the application of high pressure (100–800 MPa, even up to 1000 MPa) evenly and quickly in the sample through a liquid phase, which is commonly water, improving the mass transfer rate, the solvent permeability in cells, and the diffusion of secondary metabolites [ 114 , 136 ]. It is characterized by not being an invasive technique, and its involvement in the inactivation and/or inhibition of microorganisms has also been investigated [ 137 ].…”

Section: Principal Non-conventional Technologies To Extract High Bmentioning

confidence: 99%

High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods

Anticona

Blesa

Frígola

et al. 2020

Foods

110

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Citrus fruits are extensively grown and much consumed around the world. Eighteen percent of total citrus cultivars are destined for industrial processes, and as a consequence, large amounts of waste are generated. Citrus waste is a potential source of high biological value compounds, which can be used in the food, pharmaceutical, and cosmetic industries but whose final disposal may pose a problem due to economic and environmental factors. At the same time, the emerging need to reduce the environmental impact of citrus waste and its responsible management has increased. For these reasons, the study of the use of non-conventional methods to extract high biological value compounds such as carotenoids, polyphenols, essential oils, and pectins from this type of waste has become more urgent in recent years. In this review, the effectiveness of technologies such as ultrasound assisted extraction, microwave assisted extraction, supercritical fluid extraction, pressurized water extraction, pulsed electric field, high-voltage electric discharges, and high hydrostatic pressures is described and assessed. A wide range of information concerning the principal non-conventional methods employed to obtain high-biological-value compounds from citrus waste as well as the most influencing factors about each technology are considered.

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Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety

Allai

Azad

Mir

et al. 2023

Applied Food Research

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Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods

Cited by 3 publications

References 116 publications

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis)

Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis)

High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods

Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety

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