Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir

2020 ◽  
Vol 44 (10) ◽  
Author(s):  
Erica Renes ◽  
Alejandro Fernández ◽  
Domingo Fernández ◽  
Mercedes López ◽  
Avelino Álvarez‐Ordoñez
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Quality Characteristics ◽  
High Hydrostatic Pressure Processing

scholarly journals Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

2017 ◽  
Vol 2017 ◽  
pp. 1-12 ◽  
Author(s):  
Vilbett Briones-Labarca ◽  
Mario Perez-Wom ◽  
George Habib ◽  
Claudia Giovagnoli-Vicuña ◽  
Raúl Cañas-Sarazua ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Physicochemical Parameters ◽  
White Wine ◽  
Quality Characteristics ◽  
Wine Industry ◽  
Quality Characteristic ◽  
Quality Properties ◽  
High Hydrostatic Pressure Processing ◽  
Important Quality

High hydrostatic pressure (HHP) has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity. This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing. The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine. HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2) values and antioxidant capacity of white wine after HHP application. The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa. The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%. The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine. This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.

Impacts of high hydrostatic pressure processing on the structure and properties of pectin

LWT ◽  
2021 ◽  
pp. 111793
Author(s):  
Lijuan Zhong ◽  
Xiang Li ◽  
Mengwen Duan ◽  
Yibo Song ◽  
Ning He ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Structure And Properties ◽  
High Hydrostatic Pressure Processing

scholarly journals Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Hirokazu Ogihara ◽  
Hodaka Suzuki ◽  
Masaki Michishita ◽  
Hitoshi Hatakeyama ◽  
Yumiko Okada
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Ultrastructural Analysis ◽  
Lower Pressure ◽  
Mitochondrial Swelling ◽  
Beef Liver ◽  
High Hydrostatic Pressure Processing ◽  
Rough Endoplasmic Reticula ◽  
Endoplasmic Reticula ◽  
Number Of Bacteria

Providing beef liver for raw consumption was banned in Japan on July 1, 2012. To lift the ban, the establishment of effective countermeasures for safe raw consumption is necessary. In this study, we examined the effects of high hydrostatic pressure processing on raw beef liver. Beef liver samples subjected to 300 MPa of pressure or higher for 10 min at 25°C became firmer and showed a paler color and were considered unsuitable for raw consumption. More than 3.0 log reductions of bacteria were seen after treatments at 400 and 500 MPa, but the treatment with lower pressure did not show enough microcidal effects for safe consumption. Histological and ultrastructural analysis revealed that high hydrostatic pressure processing increased mitochondrial swelling and reduced rough endoplasmic reticula in hepatocytes, and such changes might be related to the observed changes of texture in the treated raw beef liver.

Effect of High Hydrostatic Pressure on Salmonella Inoculated into Creamy Peanut Butter with Modified Composition

2014 ◽  
Vol 77 (10) ◽  
pp. 1664-1668 ◽  
Author(s):  
TANYA D'SOUZA ◽  
MUKUND KARWE ◽  
DONALD W. SCHAFFNER
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Water Activity ◽  
High Hydrostatic Pressure ◽  
Peanut Butter ◽  
High Pressure Processing ◽  
Peanut Oil ◽  
Peanut Flour ◽  
Log Reduction ◽  
High Hydrostatic Pressure Processing

Peanut butter has been associated with several large foodborne salmonellosis outbreaks. This research investigates the potential of high hydrostatic pressure processing (HPP) for inactivation of Salmonella in peanut butter of modified composition, both by modifying its water activity as well by the addition of various amounts of nisin. A cocktail of six Salmonella strains associated with peanut butter and nut-related outbreaks was used for all experiments. Different volumes of sterile distilled water were added to peanut butter to increase water activity, and different volumes of peanut oil were added to decrease water activity. Inactivation in 12% fat, light roast, partially defatted peanut flour, and peanut oil was also quantified. Nisaplin was incorporated into peanut butter at four concentrations corresponding to 2.5, 5.0, 12.5, and 25.0 ppm of pure nisin. All samples were subjected to 600 MPa for 18 min. A steady and statistically significant increase in log reduction was seen as added moisture was increased from 50 to 90%. The color of all peanut butter samples containing added moisture contents darkened after high pressure processing. The addition of peanut oil to further lower the water activity of peanut butter further reduced the effectiveness of HPP. Just over a 1-log reduction was obtained in peanut flour, while inactivation to below detection limits (2 log CFU/g) was observed in peanut oil. Nisin alone without HPP had no effect. Recovery of Salmonella after a combined nisin and HPP treatment did show increased log reduction with longer storage times. The maximum log reduction of Salmonella achieved was 1.7 log CFU/g, which was comparable to that achieved by noncycling pressure treatment alone. High pressure processing alone or with other formulation modification, including added nisin, is not a suitable technology to manage the microbiological safety of Salmonella-contaminated peanut butter.

scholarly journals Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2246
Author(s):  
Andressa Alves de Oliveira ◽  
Alexandre Guedes Torres ◽  
Daniel Perrone ◽  
Mariana Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Consumer Acceptance ◽  
Sensory Acceptance ◽  
High Hydrostatic Pressure Processing ◽  
Euterpe Edulis ◽  
Significant Difference ◽  
Strong Candidate ◽  
The Ideal

Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

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