Rheology and Flocculation of High-Pressure-Treated β-Lactoglobulin-Stabilized Emulsions:  Comparison with Thermal Treatment

1998 ◽  
Vol 46 (7) ◽  
pp. 2565-2571 ◽  
Author(s):  
Eric Dickinson ◽  
Jonathan D. James
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Β Lactoglobulin

scholarly journals High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3769
Author(s):  
Noelia Pallarés ◽  
Albert Sebastià ◽  
Vicente Martínez-Lucas ◽  
Mario González-Angulo ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Orange Juice ◽  
Grape Juice ◽  
Good Alternative ◽  
High Pressure Processing ◽  
Life Extension ◽  
Food Contaminants ◽  
Dispersive Liquid Liquid Microextraction ◽  
Strawberry Juice

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

Comparison of the gel-forming ability and gel properties of α-lactalbumin, lysozyme and myoglobin in the presence of β-lactoglobulin under high pressure

2013 ◽  
Vol 33 (2) ◽  
pp. 415-424 ◽  
Author(s):  
Jin-Song He ◽  
Tai-Hua Mu ◽  
Xishan Guo ◽  
Songming Zhu ◽  
Norihiro Azuma ◽  
...  
Keyword(s):  
High Pressure ◽  
Gel Properties ◽  
Gel Forming Ability ◽  
Β Lactoglobulin

scholarly journals Using homogenization, sonication and thermo-sonication to inactivate fungi

PeerJ ◽  
2016 ◽  
Vol 4 ◽  
pp. e2020 ◽  
Author(s):  
Daniela Campaniello ◽  
Antonio Bevilacqua ◽  
Milena Sinigaglia ◽  
Maria Rosaria Corbo
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
The Other ◽  
Distilled Water ◽  
High Pressure Homogenization ◽  
Antifungal Effect ◽  
Other Hand

Ultrasound (US), Thermo-sonication (TS) and High Pressure Homogenization (HPH) were studied as tools to inactivate the spores ofPenicilliumspp. andMucorspp. inoculated in distilled water. For US, the power ranged from 40% to 100%, pulse from 2 to 10 s, and duration of the treatment from 2 to 10 min. TS was performed combining US (40–80% of power, for 8 min and pulse of 2 s) with a thermal treatment (50, 55 and 60°C at 4, 8 and 12 min). Homogenization was done at 30–150 MPa for 1, 2 and 3 times. Power was the most important factors to determine the antifungal effect of US and TS towards the conidia ofPenicilliumspp.; on the other hand, in US treatmentsMucorspp. was also affected by pulse and time. HPH exerted a significant antifungal effect only if the highest pressures were applied for 2–3 times.

Effect of high pressure homogenization on the structure and the interfacial and emulsifying properties of β-lactoglobulin

2018 ◽  
Vol 537 (1-2) ◽  
pp. 111-121 ◽  
Author(s):  
Ali Ali ◽  
Isabelle Le Potier ◽  
Nicolas Huang ◽  
Véronique Rosilio ◽  
Monique Cheron ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Homogenization ◽  
Emulsifying Properties ◽  
Β Lactoglobulin

β-Lactoglobulin Molten Globule Induced by High Pressure

2001 ◽  
Vol 49 (7) ◽  
pp. 3236-3243 ◽  
Author(s):  
Jian Yang ◽  
A. Keith Dunker ◽  
Joseph R. Powers ◽  
Stephanie Clark ◽  
Barry G. Swanson
Keyword(s):  
High Pressure ◽  
Molten Globule ◽  
Β Lactoglobulin

Microbial transglutaminase crosslinks β-casein and β-lactoglobulin to heterologous oligomers under high pressure

2003 ◽  
Vol 216 (1) ◽  
pp. 15-17 ◽  
Author(s):  
Sabine Lauber ◽  
Ingolf Krause ◽  
Henning Klostermeyer ◽  
Thomas Henle
Keyword(s):  
High Pressure ◽  
Microbial Transglutaminase ◽  
Β Lactoglobulin
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