Changes in bacterial diversity of refrigerated mango pulp before and after treatment by high hydrostatic pressure

LWT ◽  
2017 ◽  
Vol 78 ◽  
pp. 289-295 ◽  
Author(s):  
Rubén Pérez Pulido ◽  
Ma José Grande Burgos ◽  
Antonio Gálvez ◽  
Rosario Lucas
Keyword(s):  
Hydrostatic Pressure ◽  
Bacterial Diversity ◽  
High Hydrostatic Pressure ◽  
Before And After ◽  
Mango Pulp

High Hydrostatic Pressure and Temperature Applied to Preserve the Antioxidant Compounds of Mango Pulp (Mangifera indica L.)

2016 ◽  
Vol 10 (4) ◽  
pp. 639-649 ◽  
Author(s):  
Mariana Camiro-Cabrera ◽  
Zamantha Escobedo-Avellaneda ◽  
Blanca Salinas-Roca ◽  
Olga Martín-Belloso ◽  
Jorge Welti-Chanes
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Mangifera Indica ◽  
Antioxidant Compounds ◽  
Mango Pulp

scholarly journals High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp

2020 ◽  
Vol 18 (1) ◽  
pp. 203-215 ◽  
Author(s):  
Leticia Elizondo-Montemayor ◽  
Perla A. Ramos-Parra ◽  
Daniel A. Jacobo-Velázquez ◽  
Niria Treviño-Saldaña ◽  
Luis M. Marín-Obispo ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Glycemic Index ◽  
High Hydrostatic Pressure ◽  
Dietary Fibers ◽  
Mango Pulp ◽  
Low Glycemic Index

scholarly journals The use of high hydrostatic pressure in the technology of whole muscle meat products

2021 ◽  
Vol 36 ◽  
pp. 05004
Author(s):  
Irina Prokopenko ◽  
Nikolay Pokintelitsa ◽  
Yuri Velyaev ◽  
Dmitrij Eryomenko ◽  
Olga Svetlichnaya
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Mass Fraction ◽  
Meat Products ◽  
New Product ◽  
Poultry Meat ◽  
Innovative Technology ◽  
Before And After ◽  
Whole Muscle ◽  
Microbiological Indicators

The work examined the effect of high hydrostatic pressure on the chemical composition and microbiological indicators of poultry meat. Data on the mass fraction of moisture, fat, protein and ash before and after processing the product with high hydrostatic pressure are presented. Pressure treatment modes are justified, at which it is possible to obtain finished products. The formulation of a whole-muscle product from poultry meat has been developed, as well as a technological scheme for preparing a new product using innovative technology.

scholarly journals Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice

2013 ◽  
Vol 31 (No. 1) ◽  
pp. 72-80 ◽  
Author(s):  
N.F. Engmann ◽  
Y.-K. Ma ◽  
X. Ying ◽  
Y. Qing
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Performance ◽  
Natural Antioxidants ◽  
Untreated Sample ◽  
Food Material ◽  
High Hydrostatic Pressure Processing ◽  
Ionisation Mass Spectrometry ◽  
Before And After ◽  
Ionisation Mass

Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in the food material. We identified and characterised mulberry fruit anthocyanins before and after high hydrostatic pressure (HHP) treatment. Three separate samples were differently treated at 200, 400, and 600 MPa for 20 min, respectively. Anthocyanins were identified and characterised using high-performance liquid chromatography (HPLC), electrospray ionisation mass spectrometry (ESI/MS), and the literature data. Cyanidin-3-O-glucopyranoside (55.56%) and cyanidin-3-O-coumaroylglucoside (44.44%) were detected in the untreated sample, while two new anthocyanins [pelargonidin-3-O-coumaroylglucoside (0.46%) and delphinidin-3-O-coumaroylglucoside (5.8%)] were identified in the sample treated at 200 MPa for 20 minutes. One new anthocyanin, delphinidin-3-O-coumaroylglucoside (5.38%), was detected in the juice treated at 400 MPa for 20 minutes. At 600 MPa for 20 min, no new anthocyanins were detected.

Effect of high hydrostatic pressure and activated film packaging on bacterial diversity of fruit puree

LWT ◽  
2019 ◽  
Vol 100 ◽  
pp. 227-230 ◽  
Author(s):  
María José Grande Burgos ◽  
Irene Ortega Blázquez ◽  
Rubén Pérez-Pulido ◽  
Antonio Gálvez ◽  
Rosario Lucas
Keyword(s):  
Hydrostatic Pressure ◽  
Bacterial Diversity ◽  
High Hydrostatic Pressure ◽  
Fruit Purée

Use of High Hydrostatic Pressure and Irradiation To Eliminate Clostridium sporogenes Spores in Chicken Breast

1996 ◽  
Vol 59 (7) ◽  
pp. 711-715 ◽  
Author(s):  
YOLANDE J. CRAWFORD ◽  
ELSA A. MURANO ◽  
DENNIS G. OLSON ◽  
KALPANA SHENOY
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Chicken Breast ◽  
Clostridium Sporogenes ◽  
Before And After ◽  
Unit Reduction ◽  
Shelf Stable ◽  
Medium Dose ◽  
D Value

High pressure has been studied for its usefulness in reducing microbial contaminants in foods. We sought to determine whether this technology could be used in combination with irradiation to develop shelf-stable products. We first determined the optimal pressure, temperature, and time conditions that would result in maximum reduction of Clostridium sporogenes spores in fresh chicken. At ambient temperature, a pressure of 6,800 atm for up to 60 min resulted in a 5-log-unit reduction. Heating the samples during pressurization at 80°C for 20 min resulted in the lowest number of survivors compared to samples that were heated and pressurized for only 1 and 10 min. Further, irradiation at a medium dose (3.0 kGy) before and after pressurization at 6,800 atm and 80°C for 1, 10, and 20 min revealed no significant differences in spore counts between samples that were pressurized and then irradiated or vice-versa. We then examined the effect of high pressure in lowering the irradiation dose necessary to eliminate all spores. The irradiation D value of C. sporogenes spores was calculated to be 4.1 kGy. Samples were then irradiated at various doses followed by pressurization at 6,800 atm at 80°C for 20 min. The irradiation D value was lowered to approximately 2 kGy, indicating that a combination of high hydrostatic pressure and irradiation can be used to produce chicken with an extended shelf life without the use of high irradiation doses.

scholarly journals Impact of High-Hydrostatic Pressure Treatments Applied Singly or in Combination with Moderate Heat on the Microbial Load, Antimicrobial Resistance, and Bacterial Diversity of Guacamole

2020 ◽  
Vol 8 (6) ◽  
pp. 909
Author(s):  
Javier Rodríguez López ◽  
Mª. José Grande ◽  
Rubén Pérez-Pulido ◽  
Antonio Galvez ◽  
Rosario Lucas
Keyword(s):  
Lactic Acid ◽  
Hydrostatic Pressure ◽  
Lactic Acid Bacteria ◽  
Bacterial Diversity ◽  
High Hydrostatic Pressure ◽  
High Throughput Sequencing ◽  
Microbial Inactivation ◽  
Sequencing Analysis ◽  
The Impact ◽  
Control Samples

Guacamole is an avocado sauce highly appreciated for its pleasant taste and nutritional value. The present study addressed the impact of high-hydrostatic pressure (HP) treatments on the product safety and bacterial diversity. Four HP treatments, 5 min each, were applied: (A) 450 megapascals (MPa) at 22 °C; (B) 450 MPa at 50 °C; (C) 600 MPa at 22 °C; (D) 600 MPa at 50 °C. Controls and treated samples were refrigerated stored for 50 days. The residual surviving fraction was lowest for the 600 MPa treatment at 50 °C. Bacterial growth on media supplemented with antibiotics (cefotaxime and imipenem) or the biocide benzalkonium chloride was detected only from control samples but not from HP-treated samples. High throughput sequencing analysis indicated that the bacterial diversity of control samples was dominated by members of Fam. Enterobacteriaceae, but it changed to a lactic acid microbiota during storage. HP-treated samples showed reduced relative abundances of Enterobacteriaceae and lactic acid bacteria and higher abundances of Pantoea, Ralstonia and Methylobacterium. Results from the study indicate that HP treatments of guacamole at 50 °C show higher microbial inactivation compared to 22 °C. However, all treatments reduced the levels of Enterobacteriaceae and penem-tolerant bacteria and provided product stability against acidification by lactic acid bacteria.

Survival of mouse blastocysts after low-temperature preservation under high pressure

2004 ◽  
Vol 52 (4) ◽  
pp. 479-487 ◽  
Author(s):  
Cs. Pribenszky ◽  
M. Molnár ◽  
S. Cseh ◽  
L. Solti
Keyword(s):  
Phase Transition ◽  
Hydrostatic Pressure ◽  
Low Temperature ◽  
High Hydrostatic Pressure ◽  
Room Temperature ◽  
Freezing Point ◽  
Significant Loss ◽  
Embryo Cryopreservation ◽  
Subzero Temperatures ◽  
Survival Capacity

Cryoinjuries are almost inevitable during the freezing of embryos. The present study examines the possibility of using high hydrostatic pressure to reduce substantially the freezing point of the embryo-holding solution, in order to preserve embryos at subzero temperatures, thus avoiding all the disadvantages of freezing. The pressure of 210 MPa lowers the phase transition temperature of water to -21°C. According to the results of this study, embryos can survive in high hydrostatic pressure environment at room temperature; the time embryos spend under pressure without significant loss in their survival could be lengthened by gradual decompression. Pressurisation at 0°C significantly reduced the survival capacity of the embryos; gradual decompression had no beneficial effect on survival at that stage. Based on the findings, the use of the phenomena is not applicable in this form, since pressure and low temperature together proved to be lethal to the embryos in these experiments. The application of hydrostatic pressure in embryo cryopreservation requires more detailed research, although the experience gained in this study can be applied usefully in different circumstances.

Effect of High Hydrostatic Pressure on Endothelial Lipase Expression*

2010 ◽  
Vol 37 (6) ◽  
pp. 641-645 ◽  
Author(s):  
Can-Xin XU ◽  
Chun WANG ◽  
Bing-Yang ZHU ◽  
Zhi-Ping GAO ◽  
Di-Xian LUO ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Endothelial Lipase ◽  
Lipase Expression
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