Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice

2013 ◽  
Vol 18 ◽  
pp. 89-94 ◽  
Author(s):  
R.M. Velázquez-Estrada ◽  
M.M. Hernández-Herrero ◽  
C.E. Rüfer ◽  
B. Guamis-López ◽  
A.X. Roig-Sagués
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
High Pressure Homogenization ◽  
Ultra High Pressure

Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

2005 ◽  
Vol 53 (11) ◽  
pp. 4403-4409 ◽  
Author(s):  
Concepción Sánchez-Moreno ◽  
Lucía Plaza ◽  
Pedro Elez-Martínez ◽  
Begoña De Ancos ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Electric Fields ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Orange Juice ◽  
Pulsed Electric Fields

Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk

2014 ◽  
Vol 152 ◽  
pp. 597-602 ◽  
Author(s):  
N. Toro-Funes ◽  
J. Bosch-Fusté ◽  
M.T. Veciana-Nogués ◽  
M.C. Vidal-Carou
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
High Pressure Homogenization ◽  
Homogenization Treatment ◽  
Soya Milk ◽  
Ultra High Pressure

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

scholarly journals Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2706 ◽  
Author(s):  
Fabiana Vieira ◽  
Sónia Lourenço ◽  
Liliana Fidalgo ◽  
Sónia Santos ◽  
Armando Silvestre ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Orange Juice ◽  
High Pressure Processing ◽  
Term Effect ◽  
Carotenoid Content ◽  
Bioactive Components ◽  
Long Term Effect ◽  
Phenolic Components

The long-term effect of thermal pasteurization (TP) and high-pressure processing (HPP) of orange juices stored under refrigeration, on the bioactive components and antioxidant activity, was compared. Total phenolic content (TPC), flavonoid, anthocyanin, and carotenoid contents, the individual content of major phenolic components, and the antioxidant activity, were evaluated in TP- and HPP-treated juices over a 36-day period. At day 0, no significant differences in TPC, and a decrease in carotenoid content after both treatments, were observed. TP caused a decrease of flavonoid and anthocyanin contents, while HPP increased flavonoid content. Three major phenolic components were identified: apigenin-6,8-di-C-glucoside, naringenin-7-O-rutinoside, and hesperetin-7-O-rutinoside, the latter increasing ca. 45% immediately after HPP. During storage, a decrease in TPC, and in the anthocyanin and carotenoid contents of both treated juices was observed, with higher anthocyanin and phenolic contents in HPP juices. A significant increase of hesperetin-7-O-rutinoside content was observed in HPP juice. Both treatments caused a decrease (26% and 13%, respectively) of antioxidant activity. Most of the kinetic profiles followed zero-order patterns, with HPP juices showing a considerably higher half-life than TP ones. These results clearly demonstrate the advantages of HPP for orange juice preservation allowing, also, their nutritional benefits to be enhanced by increasing the content of some bioactive components.

Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Chengyi Sun ◽  
Yuqing Hu ◽  
Xietian Yu ◽  
Zhijie Zhu ◽  
Shuai Hao ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Particle Diameter ◽  
Amorphous Region ◽  
Rice Starch ◽  
Crystalline Region ◽  
High Pressure Homogenization ◽  
Relative Crystallinity ◽  
Ultra High Pressure ◽  
Starch Nanoparticles

Abstract Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous region of starch granules was damaged under pressures between 60 and 80 MPa, and the crystalline region was further destroyed under pressures as high as 100–160 MPa. DSC demonstrated that the gelatinization temperatures and enthalpies of nanoparticles reduced. The relative crystallinity reduced from 22.90 to 13.61% as the pressure increased. FTIR showed that the absorbance ratio at 1047/1022 cm−1 decreased, and increased at 1022/995 cm−1. RVA results indicated that the viscosity of starch samples increased between 60 and 120 MPa, and the reverse effect was observed under 140 and 160 MPa.

Sign in / Sign up

Export Citation Format

Share Document