scholarly journals Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
Encarna Aguayo ◽  
Martha Patricia Tarazona-Díaz ◽  
Ascensión Martínez-Sánchez ◽  
Antonio García-González
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Bioactive Compounds ◽  
Functional Food ◽  
New Technologies ◽  
Unsaturated Fatty Acids ◽  
Food Supplement ◽  
Food Supplements ◽  
High Pressure Homogenization

Current interest in health has led to an increase in demand for functional food supplements as well as in industry concern for maintaining the bioactive compounds of such foods via the application of new technologies. In this study, we evaluated the effect of moderate high-pressure homogenization (HPH) treatments (80 and 120 MPa) versus thermal treatment (80°C, atmospheric pressure) on the functional bioactive compounds from four different functional supplements stored under accelerated conditions (40°C  ±  2°C and 75%  ±  5% relative humidity) for 6 months. HPH proved to be a better alternative than thermal treatment for functional supplements containing heat-sensitive compounds such as vitamin C, vitamin A, and unsaturated fatty acids (10-hydroxy-2-decenoic acid). The proanthocyanidin, cynarin, chlorogenic, and iron contents, however, were not initially affected by HPH treatments. The storage time caused important reductions in the majority of the compounds studied (mainly in vitamins C, B12, and A), although the lowest decrease was found in the HPH samples. The food matrix had an important effect on the final functional composition and required the optimization of HPH treatments for each functional food supplement. HPH is a recommended alternative to thermal treatment for functional food supplements, in particular when they are rich in thermolabile bioactive compounds.

Effect of high-pressure homogenization on different matrices of food supplements

2016 ◽  
Vol 22 (8) ◽  
pp. 708-719 ◽  
Author(s):  
Ascensión Martínez-Sánchez ◽  
Martha Patricia Tarazona-Díaz ◽  
Antonio García-González ◽  
Perla A Gómez ◽  
Encarna Aguayo
Keyword(s):  
High Pressure ◽  
Functional Food ◽  
Physicochemical Characteristics ◽  
Food Supplement ◽  
Food Supplements ◽  
High Pressure Homogenization ◽  
Novel Technologies ◽  
Accelerated Storage ◽  
Heat Treated ◽  
Sensory Qualities

There is a growing demand for food supplements containing high amounts of vitamins, phenolic compounds and mineral content that provide health benefits. Those functional compounds have different solubility properties, and the maintenance of their compounds and the guarantee of their homogenic properties need the application of novel technologies. The quality of different drinkable functional foods after thermal processing (0.1 MPa) or high-pressure homogenization under two different conditions (80 MPa, 33 ℃ and 120 MPa, 43 ℃) was studied. Physicochemical characteristics and sensory qualities were evaluated throughout the six months of accelerated storage at 40 ℃ and 75% relative humidity (RH). Aroma and color were better maintained in high-pressure homogenization-treated samples than the thermally treated ones, which contributed significantly to extending their shelf life. The small particle size obtained after high-pressure homogenization treatments caused differences in turbidity and viscosity with respect to heat-treated samples. The use of high-pressure homogenization, more specifically, 120 MPa, provided active ingredient homogeneity to ensure uniform content in functional food supplements. Although the effect of high-pressure homogenization can be affected by the food matrix, high-pressure homogenization can be implemented as an alternative to conventional heat treatments in a commercial setting within the functional food supplement or pharmaceutical industry.

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

scholarly journals Effect of Cryoconcentration Assisted by Centrifugation-Filtration on Bioactive Compounds and Microbiological Quality of Aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) and Calafate (Berberis microphylla G. Forst) Extracts Pretreated with High-Pressure Homogenization

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 692
Author(s):  
Carla Vidal-San Martín ◽  
José Miguel Bastías-Montes ◽  
Constanza Villagra-Jorquera ◽  
Gheldred Salinas-Huenchulao ◽  
Abigail Flores-Ríos ◽  
...  
Keyword(s):  
High Pressure ◽  
Bioactive Compounds ◽  
Microbiological Quality ◽  
Soluble Solids ◽  
Process Efficiency ◽  
High Pressure Homogenization ◽  
Efficient Technology ◽  
Aristotelia Chilensis ◽  
Pretreatment Conditions

The objective of this study was to evaluate the effect of cryoconcentration assisted by centrifugation-filtration on the bioactive compounds and the microbiological quality of aqueous maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla G. Forst) extracts pretreated with high-pressure homogenization (HPH). Aqueous extracts were prepared from fresh fruits which were treated with HPH (predefined pressure and number of passes). The best pretreatment was determined by aerobic mesophilic, fungal, and yeast counts. Treated extracts were frozen at −30 °C in special tubes and centrifuged at 4000 rpm for 10 min to obtain the cryoconcentrated product. The optimal pretreatment conditions for HPH were 200 MPa and one pass in which the extracts exhibited no microorganism counts. Cryoconcentration by freezing and subsequent centrifugation-filtration in a single cycle showed high process efficiency (>95%) in both soluble solids and bioactive compounds (total polyphenols and anthocyanins) and antioxidant capacity of the fresh fruits and extracts. The HPH treatment and subsequent cryoconcentration assisted by centrifugation-filtration is an efficient technology to obtain concentrates with good microbiological quality and a high content of bioactive compounds.

scholarly journals Factors influencing functional food and food supplement consumption

2018 ◽  
Vol 6 (1-2) ◽  
pp. 44-49
Author(s):  
Nikolett Németh
Keyword(s):  
Decision Making ◽  
Health Care Professionals ◽  
Functional Food ◽  
Health Benefits ◽  
Food Supplement ◽  
Food Supplements ◽  
Factors Influencing ◽  
Health Related ◽  
Source Of Information

Functional foods and food supplements are two of the major classes of nutraceuticals or food-related products that have health benefits, such as improving health and prevention and treatment of disease. The aim of this present study is to introduce the main factors influencing functional food consumptions as well as food supplement consumption, searching for the answers to the following research questions: (1) What factors affect functional food and food supplement consumption and to what extent? (2) What is the most authentic source of information in customers’ decision making? Results of secondary and primary researches suggest that the most important factors in decision making are: experience in earlier consumption, nutrients, quality and price.  Food supplements are complex products and therefore, it is difficult for consumers to check the quality of these products at point of purchase; thus food-safety is a major issue for customers when buying food supplements. It can also be concluded that the availability and reliability of the source of information can greatly determine customer’s decision making. The most authentic source of information according to customers’ opinion were the following: health care professionals, sales staff and health-related articles. These variables should be taken into account for marketers and businesses when considering product development or improving communication on nutritional and health benefits of functional food and food supplements.

scholarly journals Influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass (Oryza sativa L.)

2017 ◽  
Vol 7 (3) ◽  
pp. 195 ◽  
Author(s):  
Rattanamanee Chomchan ◽  
Sunisa Siripongvutikorn ◽  
Panupong Puttarak ◽  
Rungtip Rattanapon
Keyword(s):  
Oryza Sativa ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Sodium Selenite ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Food Product ◽  
Growth Characteristics ◽  
Selenium Content

Background: Young ricegrass (Oryza sativa L.) can be introduced as one of functional food product since sprouts have been much interested in this era due to their high nutritive values. Bio-fortification of selenium is one strategy to enhance plant bioactivity. However, the level of selenium used is varied among species of plants, hence, the proper level needs to be explored.Objective: To investigate the influence of selenium bio-fortification on nutritional compositions, bioactive compounds content and anti-oxidative properties of young ricegrass.Methods: Sodium selenite ranging 0, 10, 20, 30 and 40 mg Se/L has been hydroponically bio-fortified into ricegrass then grown for 8 d and investigated the changes of growth characteristics, selenium content, accumulation of bioactive compounds and anti-oxidative properties.Results:  Results revealed that selenium bio-fortified exogenously increased the accumulation of selenium in ricegrass by 529% at 40 mg Se/L treatment without negatively changes in leaves biomass at the day of harvesting. However, root part weight slightly decreased when increased selenium level. Selenium at concentration of 10 and 20 mg Se/L can stimulate the production of phenolic compounds and antioxidant activities in young ricegrass as measured by DPPH, ABTS, FRAP and chelating assay. Conversely, higher level of selenium fortification reduced the accumulation of phenolics in ricegrass may due to pro-oxidant expression.Conclusion: Selenium bio-fortification can be used as a useful technique to improve quality of ricegrass plantation. 10 mg Se/L treatment was an ideal to trigger the synthesis of phenolics which exhibited high antioxidant activities. While, 40 mg Se/L treatment was ultimate for the production of Se plant foods.Keywords: Antioxidant activities; Bio-fortification; Ricegrass; Selenium

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.

Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment

2011 ◽  
Vol 76 (2) ◽  
pp. M106-M110 ◽  
Author(s):  
Alline Artigiani Lima Tribst ◽  
Mark Alexandrow Franchi ◽  
Pilar Rodriguez de Massaguer ◽  
Marcelo Cristianini
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
High Pressure Homogenization

Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

2009 ◽  
Vol 76 (1) ◽  
pp. 74-82 ◽  
Author(s):  
Francesca Patrignani ◽  
Patricia Burns ◽  
Diana Serrazanetti ◽  
Gabriel Vinderola ◽  
Jorge Reinheimer ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Lactobacillus Acidophilus ◽  
Fermented Milk ◽  
Food Preservation ◽  
Starter Cultures ◽  
Probiotic Bacteria ◽  
High Pressure Homogenization ◽  
Heat Treated ◽  
Texture Parameters

High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) compared with traditional products. The coagula from HPH-milk was significantly more compacted (P<0·05) (higher firmness) than that obtained with HT-milk, and it had the highest values of consistency, cohesiveness and viscosity indexes compared with fermented milks produced without HPH treatment. All the samples received high sensory analysis scores for each descriptor considered. HPH treatment of milk can potentially diversify the market for probiotic fermented milks, especially in terms of texture parameters.

scholarly journals Study of high-pressure abrasive water jet capacity indices for steep cutting of steels

Mechanik ◽  
2017 ◽  
Vol 90 (11) ◽  
pp. 997-999
Author(s):  
Rafał Kudelski
Keyword(s):  
High Pressure ◽  
New Technologies ◽  
Construction Materials ◽  
Dimensional Accuracy ◽  
Water Jet ◽  
Abrasive Water Jet ◽  
Water Jet Cutting ◽  
Abrasive Water Jet Cutting ◽  
New Construction

Quality of the technological part is one of the major problems of modern machine manufacturing. In many cases, components are manufactured from new construction materials with specific properties that are considered difficult to machining applying conventional technologies. Hence, to search for new technologies, including high-pressure abrasive water jet cutting in the context of the S355J2H steel elements manufacture, while maintaining the quality requirements of the machining, is the need. The results of tests on the accuracy of components made of S355J2H steel are presented as dependent on the water jet pressure, cutting feedrate and the amount of abrasive dozed, with constant element thickness. The accuracy of the design measure – regardless of dimensional accuracy – was the magnitude of the lateral sagging of the cut workpiece resulting from the specific mechanism of water jet removal mechanism.

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