Structural Changes in Foods Caused by High-Pressure Processing

Bolumar, Tomás; Middendorf, Dana; Toepfl, Stefan; Heinz, Volker

doi:10.1007/978-1-4939-3234-4_23

Cited by 27 publications

(24 citation statements)

References 76 publications

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“…However, different trends were observed after the application of HPP, as IVTDMD seemed to increase (p < 0.05) after the application of both 400 and 600 MPa, to a maximum of 5%. During HPP, different processes can occur at the same time, including enzyme-catalyzed conversion processes, chemical reactions, and modification of biopolymers, depending on the product and parameters applied [13]. However, more research should be done to investigate the nutritional composition and digestibility of individual compounds (CP, AA, NDF) before we can conclusively assess the potential effect of HPP on BSF composition and the monogastric and ruminant digestibility.…”

Section: In Vitro Digestibilitymentioning

confidence: 99%

“…High-pressure processing (HPP) is a volumetric, non-thermal, pasteurizing method that uses pressures of between 150 to 600 MPa. HPP results in an effective reduction of microbial counts with minimal effect on nutritional content, although it may also induce structural changes in food systems, especially when pressures higher than 400 MPa are used [13]. Therefore, HPP and TP may be useful in reducing the microbial load of BSF larvae, although they may differently affect monogastric and ruminant digestibility.…”

Section: Introductionmentioning

confidence: 99%

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Impact of Thermal and High-Pressure Treatments on the Microbiological Quality and In Vitro Digestibility of Black Soldier Fly (Hermetia illucens) Larvae

Campbell

Ortuño

Stratakos

et al. 2020

Animals

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Black soldier fly larvae (BSFL) are gaining importance in animal feeding due to their ability to upcycle low-value agroindustry by-products into high-protein biomass. The present study evaluated the nutritional composition of BSFL reared on brewer’s by-product (BBP) and the impact of thermal (90 °C for 10/15 min) and high-pressure processing (HPP; 400/600MPa for 1.5/10 min) treatments on the microbial levels and in vitro digestibility in both ruminant and monogastric models. BBP-reared BSFL contained a high level of protein, amino acids, lauric acid, and calcium, and high counts of total viable counts (TVC; 7.97), Enterobacteriaceae (7.65), lactic acid bacteria (LAB; 6.50), and yeasts and moulds (YM; 5.07). Thermal processing was more effective (p < 0.05) than any of the HPP treatments in reducing TVC. Both temperature of 90 °C and pressure of 600 MPa reduced the levels of Enterobacteriaceae, LAB, and YM below the detection limit. In contrast, the application of the 400 MPa showed a reduced inactivation (p < 0.05) potential. Heat-treated samples did not result in any significant changes (p > 0.05) on any of the in vitro digestibility models, whereas HPP showed increased and decreased ruminal and monogastric digestibility, respectively. HPP did not seem to be a suitable, cost-effective method as an alternative to heat-processing for the large-scale treatment of BSFL.

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Section: In Vitro Digestibilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of Thermal and High-Pressure Treatments on the Microbiological Quality and In Vitro Digestibility of Black Soldier Fly (Hermetia illucens) Larvae

Campbell

Ortuño

Stratakos

et al. 2020

Animals

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“…The development of natural food ingredients with enhanced functionality, such as emulsifi ers, stabilizers, texturizers and water retention intended ingredients by HPP-induced modifi cations in protein and starch matrixes, has also been the focus of several investigations (Galazka et al ., 2000;Dumay et al ., 2006Dumay et al ., , 2012Bolumar et al ., 2014). The application of HPP appears effective in improving meat (Bajovic et al ., 2012;Sun and Holley 2010), egg (Ngarize et al ., 2005;Miyoshi and Koseki, 2010) and soy (Roesch and Corredig, 2003;Wang et al ., 2008) protein gelation properties, as well as the coagulating properties of milk (Bouaouinaa et al ., 2006;Considine et al ., 2007;Lim et al ., 2008;Venir et al ., 2010).…”

Section: Effect Of Hpp On Food Texture and Functionalitymentioning

confidence: 96%

“…In relation to product parameters, the type of protein/carbohydrate, concentration, pK a , pH, ionic strength, solubility, intramolecular and intermolecular interactions are relevant. And in relation to process parameters: pressure level, pressure-rise gradient, pressure holding time, product initial temperature and temperature have to be considered (Bolumar et al ., 2014). All these variables might play a role in the desired structure modifi cation and must be related to fi nal optimization and development.…”

Section: Effect Of Hpp On Food Macro-componentsmentioning

confidence: 99%

High pressure processing (HPP) of foods and its combination with electron beam processing

Bolumar¹,

Georget²,

Mathys³

2015

Electron Beam Pasteurization and Complementary Food Processing Technologies

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“…Structural changes of proteins and expected change in softness upon HPP (modified fromBolumar et al, 2016;Zhang et al, 2017).…”

mentioning

confidence: 99%

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

Sungsinchai

Niamnuy

Wattanapan

et al. 2019

Comp Rev Food Sci Food Safe

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Dysphagia or swallowing difficulty is a common morbidity experienced by those who have suffered a stroke or those undergone such treatments as head and neck surgeries. Dysphagic patients require special foods that are easier to swallow. Various technologies, including high‐pressure processing, high‐hydrodynamic pressure processing, pulsed electric field treatment, plasma processing, ultrasound‐assisted processing, and irradiation have been applied to modify food texture to make it more suitable for such patients. This review surveys the applications of these technologies for food texture modification of products made of meat, rice, starch, and carbohydrates, as well as fruits and vegetables. The review also attempts to categorize, via the use of such key characteristics as hardness and viscosity, texture‐modified foods into various dysphagia diet levels. Current and future trends of dysphagia food production, including the use of three‐dimensional food printing to reduce the design and fabrication time, to enhance the sensory characteristics, as well as to create visually attractive foods, are also mentioned.

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Structural Changes in Foods Caused by High-Pressure Processing

Cited by 27 publications

References 76 publications

Impact of Thermal and High-Pressure Treatments on the Microbiological Quality and In Vitro Digestibility of Black Soldier Fly (Hermetia illucens) Larvae

Impact of Thermal and High-Pressure Treatments on the Microbiological Quality and In Vitro Digestibility of Black Soldier Fly (Hermetia illucens) Larvae

High pressure processing (HPP) of foods and its combination with electron beam processing

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

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