Submicron emulsions processed by ultra-high pressure homogenization

Chevalier-Lucia, Dominique; Cortés-Muñoz, Marianela; Picart-Palmade, Laëtitia; Dumay, Eliane

doi:10.1080/08957950903417469

Cited by 5 publications

(2 citation statements)

References 12 publications

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“…Table also clearly indicates that the efficiency of the pressure and number of passes strongly depends on the microbial species. In general, Gram‐positive bacteria are more resistant to HPH than Gram‐negative ones, whereas yeast and mold cells are moderately resistant (Chevalier‐Lucia, Cortés‐Muñoz, Picart‐Palmade, & Dumay, ). Some researchers suggested that high‐pressure resistance is correlated with the cell wall structure and that HPH kills microorganisms mainly through cell integrity destruction (Chevalier‐Lucia et al, ; Donsì et al, ; Vachon et al, ; Wuytack et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…In general, Gram‐positive bacteria are more resistant to HPH than Gram‐negative ones, whereas yeast and mold cells are moderately resistant (Chevalier‐Lucia, Cortés‐Muñoz, Picart‐Palmade, & Dumay, ). Some researchers suggested that high‐pressure resistance is correlated with the cell wall structure and that HPH kills microorganisms mainly through cell integrity destruction (Chevalier‐Lucia et al, ; Donsì et al, ; Vachon et al, ; Wuytack et al, ). Indeed, because Gram‐positive bacteria have a thicker cell wall membrane, they are more resistant to HPH than Gram‐negative bacteria (Vachon et al, ; Wuytack et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization

Xia

Dai

Han

et al. 2019

J Food Process Preserv

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In this study, results showed that increasing the pressure and number of passes of high‐pressure homogenization (HPH) could remarkably increase the lethality to microorganisms, shelf life, and the L*, a*,and ∆E* values of color but decrease the particle size and the b* value of color. Moreover, we observed a decreasing trend to inactivate microorganisms at a fixed pressure. When the pressure is below 100 MPa, increased pressure and number of passes could significantly decrease the solid sedimentation and viscosity of the HPH‐treated lupin‐based beverage. However, when the pressure reached 175 MPa and the pass number was increased from 2 to 4 and 6, no significant effects on the solid sedimentation and viscosity of HPH‐treated lupin‐based beverage were observed. These results indicate that increased pressure and multiple passes of HPH treatment could further decrease the microbial counts and particle size, and increase the shelf life and dispersion stability of lupin‐based beverage. Practical applications HPH‐treated products are smoother and have better flavor, texture, color, taste, and longer shelf life compared with non‐HPH‐treated products. The operating pressure, inlet temperature, and number of passes are the most important parameters of HPH treatment. In this study, we conformed that the multiple‐pass approach at low pressure (<200 MPa) is viable for fluid food processing compared with the lower cumulative effectiveness of a very high‐pressure single pass (>200 MPa). Moreover, low‐pressure equipment showed a lower cost of maintenance. Because of the protein‐rich and health benefits properties, the genus Lupinus, have been considered as an alternative of raw materials for plant‐derived products. Low pressure (50, 100, and 175 MPa) combined with multiple passes could significantly increase the physicochemical and microbial characteristics of lupin‐based beverage.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization

Xia

Dai

Han

et al. 2019

J Food Process Preserv

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Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

2014

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Ultra-high-pressure homogenisation (UHPH) is a novel technology with applications in the processing of fluids. While the technology is based on conventional balland-seat homogenisers, developments in valve design and materials have enabled pressures of 400 MPa to be achieved. The benefits of UHPH include shelf-life extension through inactivation of microorganisms and improvements in functionality due to increased emulsion capacity and stability, with minimal effects on nutritional value and sensory characteristics. It is also envisaged that the thermal effects of UHPH are minimal as the treated fluid reaches its maximum temperature for less than a second. European research projects have recently supported the studies of UHPH for food applications, including dairy products, vegetable milk, and fruit juices. These projects have been focused on the evaluation of the effects of UHPH on a large number of food components, with a particular emphasis on control of enzymes and physical functionality. UHPH is a sustainable process that has potential application in a large number of liquid foods, including milk (cow, goat, soy, rice, and almond), fruit juices (orange, apple, and grape), and manufactured food products (yoghurt, soghurt, and cheese) as a novel process for the production of a wide variety of safe and nutritious foods.

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Production of food bioactive-loaded nanostructures by high-pressure homogenization

Fernandez-Avila

Hebishy

Donsı̀

et al. 2019

Nanoencapsulation of Food Ingredients by Specialized Equipment

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Submicron emulsions processed by ultra-high pressure homogenization

Cited by 5 publications

References 12 publications

Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization

Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

Production of food bioactive-loaded nanostructures by high-pressure homogenization

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