Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

2019 ◽  
Vol 99 (13) ◽  
pp. 5994-6000 ◽  
Author(s):  
Xiaoyuan Wang ◽  
Shuangshuang Wang ◽  
Wenjing Wang ◽  
Zhenzhen Ge ◽  
Lihua Zhang ◽  
...  
Keyword(s):  
High Pressure ◽  
Dynamic High Pressure Microfluidization ◽  
Peach Juice ◽  
Dynamic High Pressure

Comparison of the Influence of Dynamic High-Pressure Microfluidization and Conventional Homogenization on the Quality of Kiwi Fruit Juice

2018 ◽  
Vol 34 (6) ◽  
pp. 1039-1045 ◽  
Author(s):  
X. Y. Wang ◽  
S. H. Wu ◽  
W. Zong
Keyword(s):  
High Pressure ◽  
Fruit Juice ◽  
Reduction Rate ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Kiwi Fruit ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure ◽  
Physical And Chemical

Abstract. The effect of dynamic high-pressure microfluidization (DHPM) on the physical and chemical properties of kiwi fruit juice was compared with that of conventional homogenization (CH). The effect of DHPM pressure and pass number were also assessed. Juice was passed through CH at 20 MPa and DHPM at 40-120 MPa for one to four passes. Results indicated that both CH and DHPM treatment exerted an insignificant effect on the content of total polyphenols and total soluble solids. In comparison, both CH and DHPM reduced Vc content, and the reduction rate induced by DHPM increased with the pressure and passing numbers, which could be explained by the rise of temperature during CH and DHPM processing. Regarding color and transmittance, both CH and DHPM treatments demonstrated a remarkable enhancement, where DHPM showed a higher increase rate. In addition, DHPM showed a remarkable reduction in mean particle size compared to CH and control. In conclusion, DHPM treatment was more beneficial to improve the quality of kiwi fruit juice than CH, suggesting that DHPM technology is a potential alternative to CH for application in kiwi fruit juice, and resulting in a desirable high-quality juice for the consumers. Keywords: Dynamic high pressure microfluidization, Kiwi fruit juice, Physical and chemical property, Total phenolic.

Modification of food macromolecules using dynamic high pressure microfluidization: A review

2020 ◽  
Vol 100 ◽  
pp. 223-234 ◽  
Author(s):  
Xiaojuan Guo ◽  
Mingshun Chen ◽  
Yuting Li ◽  
Taotao Dai ◽  
Xixiang Shuai ◽  
...  
Keyword(s):  
High Pressure ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure

scholarly journals Dynamic High-Pressure Microfluidization-Treated Pectin under Different Ethanol Concentrations

Polymers ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1410 ◽  
Author(s):  
Cheng-Mei Liu ◽  
Lu Liang ◽  
Xi-Xiang Shuai ◽  
Rui-Hong Liang ◽  
Jun Chen
Keyword(s):  
High Pressure ◽  
Average Molecular Weight ◽  
Average Particle Size ◽  
Suitable Condition ◽  
Uv Spectra ◽  
Average Particle ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure ◽  
Ethanol System ◽  
Induced Aggregation

We previously reported that dynamic high-pressure microfluidization (DHPM) can degrade pectin in aqueous solution. In this study, we further investigated the effect of DHPM on pectin in water-ethanol systems. In the absence of DHPM treatment, it was found that pectin exhibited increased average particle size and unchanged average molecular weight, but a decline in reducing-sugar-ends content with the increase of ethanol concentrations (0–10% v/v). These results indicated that the addition of ethanol induced aggregation of pectin. During DHPM treatment, pectin underwent disaggregation and degradation under all measured ethanol concentrations. Disaggregation was enhanced but degradation was weakened with the increase of ethanol concentration. FT-IR and UV spectra indicated that demethylation but no β-elimination occurred in the water-ethanol system during DHPM. Finally, the mechanism of DHPM-induced disaggregation and degradation of pectin under a water-ethanol system was updated. This work may help us to find a suitable condition for reducing the degradation of pectin during the process of homogenization.

Storage Stability and Antibacterial Activity of Eugenol Nanoliposomes Prepared by an Ethanol Injection–Dynamic High-Pressure Microfluidization Method

2015 ◽  
Vol 78 (1) ◽  
pp. 22-30 ◽  
Author(s):  
SHENGFENG PENG ◽  
LIQIANG ZOU ◽  
WEI LIU ◽  
LU GAN ◽  
WEILIN LIU ◽  
...  
Keyword(s):  
High Pressure ◽  
Antibacterial Activity ◽  
Water Solubility ◽  
Storage Stability ◽  
Biological Activities ◽  
Average Particle ◽  
Ethanol Injection ◽  
Poor Water Solubility ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure

Eugenol is a major phenolic component with diverse biological activities. However, it is difficult to formulate into an aqueous solution due to poor water solubility, and this limits its application. In the present study, eugenol nanoliposomes (EN) were prepared by combining the ethanol injection method with the dynamic high-pressure microfluidization method. Good physicochemical characterizations of EN were obtained. The successful encapsulation of eugenol in nanoliposomes was confirmed by Fourier transform infrared spectroscopy. A good storage stability of EN was confirmed by its low variation of average particle diameter and encapsulation efficiency after 8 weeks of storage. No oil drops were found in EN after 8 weeks of storage at 4°C and at room temperature, which suggested that the poor water solubility of eugenol was overcome by nanoliposome encapsulation. Compared with that of eugenol solution, a relatively good sustained release property was observed in EN. The antibacterial activity of EN against four common foodborne pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes) was evaluated in both Luria broth and milk medium.

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