Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects

2018 ◽  
Vol 47 ◽  
pp. 161-169 ◽  
Author(s):  
Sion Sharabi ◽  
Zoya Okun ◽  
Avi Shpigelman
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Shelf Life ◽  
Indirect Effects ◽  
Antioxidant Properties ◽  
High Pressure Homogenization ◽  
Direct And Indirect Effects ◽  
Ultra High Pressure ◽  
Shelf Life Stability

Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics

LWT ◽  
2018 ◽  
Vol 92 ◽  
pp. 108-115 ◽  
Author(s):  
Daniela Rodarte ◽  
Anna Zamora ◽  
Antonio-José Trujillo ◽  
Bibiana Juan
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Physicochemical Characteristics ◽  
High Pressure Homogenization ◽  
Ultra High Pressure

scholarly journals (Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice

2019 ◽  
Vol 10 ◽  
Author(s):  
Francesca Patrignani ◽  
Cinzia Mannozzi ◽  
Silvia Tappi ◽  
Urszula Tylewicz ◽  
Federica Pasini ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Homogenization ◽  
Ultra High Pressure

scholarly journals Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk

2015 ◽  
Vol 4 (1) ◽  
Author(s):  
Cephas Nii Akwei Addo ◽  
Victoria Ferragut
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Physical Stability ◽  
Storage Period ◽  
Raw Milk ◽  
Lysozyme Activity ◽  
High Pressure Homogenization ◽  
Donkey Milk ◽  
Ultra High Pressure ◽  
Quality And Shelf Life

Donkey milk has functional properties of great interest to human nutrition. The effects of ultra-high pressure homogenization (UHPH) at 100 MPa, 200 MPa and 300 MPa in comparison with different pasteurization treatments of 70 °C for 1 min and 85 °C for 1 min on the physicochemical quality and shelf-life of treated and raw (untreated) donkey milk were studied. Gross composition and pH, total mesophilic counts, lysozyme activity and physical stability were studied during storage at 4 °C for 28 days. The compositional profile showed resemblance to that of human milk characterized by high lactose, low fat and low protein content and was least affected by the treatments. UHPH treatments at 200 MPa, 300 MPa and 85 °C were able to maintain steady pH during storage whereas the low intensity treatments showed a significant decrease. The observed lysozyme activity in the samples was generally high and appeared to have been enhanced by the applied UHPH and pasteurization treatments with no significant change during storage. Although the raw milk showed good initial microbial quality, extensive growth of mesophilic microorganisms occurred after 7 days of storage, unlike the treated samples which were able to maintain significantly low counts throughout the storage period. The physical stability of milk was negatively influenced by the higher UHPH treatments of 200 MPa and 300 MPa which exhibited sedimentation phenomenon, while creaming was insignificant.

scholarly journals Effects of Ultra-High Pressure Homogenization on Microbial and Physicochemical Shelf Life of Milk

2007 ◽  
Vol 90 (3) ◽  
pp. 1081-1093 ◽  
Author(s):  
J. Pereda ◽  
V. Ferragut ◽  
J.M. Quevedo ◽  
B. Guamis ◽  
A.J. Trujillo
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Homogenization ◽  
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.

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.

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