Effect of thermal, high hydrostatic pressure, and ultraviolet‐C processing on the microbial inactivation, vitamins, chlorophyll, antioxidants, enzyme activity, and color of wheatgrass juice

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Nagwa Ali ◽  
Vladimir Popović ◽  
Tatiana Koutchma ◽  
Keith Warriner ◽  
Yan Zhu
Keyword(s):  
Enzyme Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Microbial Inactivation ◽  
Ultraviolet C

Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti

2014 ◽  
Vol 168-169 ◽  
pp. 42-46 ◽  
Author(s):  
Yamile Martínez-Rodríguez ◽  
Carlos Acosta-Muñiz ◽  
Guadalupe I. Olivas ◽  
José Guerrero-Beltrán ◽  
Dolores Rodrigo-Aliaga ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Penicillium Roqueforti ◽  
Spore Viability ◽  
Mycelial Development

Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

LWT ◽  
2012 ◽  
Vol 45 (1) ◽  
pp. 50-57 ◽  
Author(s):  
Derek F. Keenan ◽  
Christian Rößle ◽  
Ronan Gormley ◽  
Francis Butler ◽  
Nigel P. Brunton
Keyword(s):  
Enzyme Activity ◽  
Hydrostatic Pressure ◽  
Thermal Processing ◽  
High Hydrostatic Pressure ◽  
Nutritional Quality

scholarly journals High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2416
Author(s):  
Francisco J. Salar ◽  
Paula M. Periago ◽  
Vicente Agulló ◽  
Cristina García-Viguera ◽  
Pablo S. Fernández
Keyword(s):  
Hydrostatic Pressure ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Storage Period ◽  
Bioactive Compound ◽  
Processing Technique ◽  
Microbial Inactivation ◽  
Processing Technologies ◽  
The Impact ◽  
Thermal Pasteurization

The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s and TP at 85 °C for 15 s. The shelf life under refrigeration (4 °C) and room temperature (20 °C) was monitored for 90 days. All treatments ensured microbiological stability at both storage temperatures. Aside from that, the physicochemical parameters were not significantly different after processing or throughout the storage period. Regarding color parameters, an increase in the reddish coloration was observed during storage for those beverages treated by HHP. In general, phenolic compounds were little affected by the processing technique, even when treatment under HHP was more stable than by TP during storage. On the other hand, vitamin C showed great degradation after processing under any condition. It can be concluded that HHP is an effective alternative to thermal treatments, achieving effective microbial inactivation and extending the shelf life of the juices by contributing to a better preservation of color and bioactive compounds.

Effects of high hydrostatic pressure on the microbial inactivation and extraction of bioactive compounds from açaí (Euterpe oleracea Martius) pulp

2020 ◽  
Vol 130 ◽  
pp. 108856 ◽  
Author(s):  
Ana Laura Tibério de Jesus ◽  
Marcelo Cristianini ◽  
Nathalia Medina dos Santos ◽  
Mário Roberto Maróstica Júnior
Keyword(s):  
Hydrostatic Pressure ◽  
Bioactive Compounds ◽  
High Hydrostatic Pressure ◽  
Microbial Inactivation ◽  
Euterpe Oleracea

Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure

2014 ◽  
Vol 17 (6) ◽  
pp. 1406-1417 ◽  
Author(s):  
Lei Rao ◽  
Xingfeng Guo ◽  
Xueli Pang ◽  
Xiyao Tan ◽  
Xiaojun Liao ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Nutritional Quality ◽  
Prunus Persica

scholarly journals Relationship between Sublethal Injury and Microbial Inactivation by the Combination of High Hydrostatic Pressure and Citral or tert-Butyl Hydroquinone

2008 ◽  
Vol 74 (24) ◽  
pp. 7570-7577 ◽  
Author(s):  
Maria Somolinos ◽  
Diego García ◽  
Rafael Pagán ◽  
Bernard Mackey
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Antimicrobial Effect ◽  
Microbial Inactivation ◽  
Medium Ph ◽  
E Coli ◽  
Treatment Conditions ◽  
Sublethal Injury ◽  
The Relationship ◽  
Treatment Medium

ABSTRACT The aim was to investigate (i) the occurrence of sublethal injury in Listeria monocytogenes, Escherichia coli, and Saccharomyces cerevisiae after high hydrostatic pressure (HHP) treatment as a function of the treatment medium pH and composition and (ii) the relationship between the occurrence of sublethal injury and the inactivating effect of a combination of HHP and two antimicrobial compounds, tert-butyl hydroquinone (TBHQ) and citral. The three microorganisms showed a high proportion of sublethally injured cells (up to 99.99% of the surviving population) after HHP. In E. coli and L. monocytogenes, the extent of inactivation and sublethal injury depended on the pH and the composition of the treatment medium, whereas in S. cerevisiae, inactivation and sublethal injury were independent of medium pH or composition under the conditions tested. TBHQ alone was not lethal to E. coli or L. monocytogenes but acted synergistically with HHP and 24-h refrigeration, resulting in a viability decrease of >5 log10 cycles of both organisms. The antimicrobial effect of citral depended on the microorganism and the treatment medium pH. Acting alone for 24 h under refrigeration, 1,000 ppm of citral caused a reduction of 5 log10 cycles of E. coli at pH 7.0 and almost 3 log10 cycles of L. monocytogenes at pH 4.0. The combination of citral and HHP also showed a synergistic effect. Our results have confirmed that the detection of sublethal injury after HHP may contribute to the identification of those treatment conditions under which HHP may act synergistically with other preserving processes.

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