Storage Stability of Chinese Bayberry Juice after High Pressure or Thermal Treatment

2015 ◽  
Vol 39 (6) ◽  
pp. 2259-2266 ◽  
Author(s):  
Chunfang Wang ◽  
Yi Lin ◽  
Hosahalli S. Ramaswamy ◽  
Lingyan Ge ◽  
Feifei Hu ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Storage Stability ◽  
Chinese Bayberry ◽  
Bayberry Juice

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.

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 Treatment on Colour Degradation of Fresh Chinese Bayberry, Fresh-cut Yacon and Carrot

2013 ◽  
Author(s):  
Feifei Hu ◽  
Yi Lin ◽  
Hongmin Zhang ◽  
Chunfang Wang ◽  
Yao Zhan ◽  
...  
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
Chinese Bayberry ◽  
High Pressure Treatment ◽  
Fresh Cut

Storage Stability and Antibacterial Activity of Eugenol Nanoliposomes Prepared by an Ethanol Injection–Dynamic High-Pressure Microfluidization Method

2015 ◽  
Vol 78 (1) ◽  
pp. 22-30 ◽  
Author(s):  
SHENGFENG PENG ◽  
LIQIANG ZOU ◽  
WEI LIU ◽  
LU GAN ◽  
WEILIN LIU ◽  
...  
Keyword(s):  
High Pressure ◽  
Antibacterial Activity ◽  
Water Solubility ◽  
Storage Stability ◽  
Biological Activities ◽  
Average Particle ◽  
Ethanol Injection ◽  
Poor Water Solubility ◽  
Dynamic High Pressure Microfluidization ◽  
Dynamic High Pressure

Eugenol is a major phenolic component with diverse biological activities. However, it is difficult to formulate into an aqueous solution due to poor water solubility, and this limits its application. In the present study, eugenol nanoliposomes (EN) were prepared by combining the ethanol injection method with the dynamic high-pressure microfluidization method. Good physicochemical characterizations of EN were obtained. The successful encapsulation of eugenol in nanoliposomes was confirmed by Fourier transform infrared spectroscopy. A good storage stability of EN was confirmed by its low variation of average particle diameter and encapsulation efficiency after 8 weeks of storage. No oil drops were found in EN after 8 weeks of storage at 4°C and at room temperature, which suggested that the poor water solubility of eugenol was overcome by nanoliposome encapsulation. Compared with that of eugenol solution, a relatively good sustained release property was observed in EN. The antibacterial activity of EN against four common foodborne pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes) was evaluated in both Luria broth and milk medium.

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