scholarly journals Microencapsulation of Lactobacillus plantarum NRRL B-1927 with Skim Milk Processed via Ultra-High-Pressure Homogenization

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3863 ◽  
Author(s):  
Kevin E. Mis Solval ◽  
George Cavender ◽  
Nan Jiang ◽  
Jinru Chen ◽  
Rakesh Singh
Keyword(s):  
High Pressure ◽  
Lactobacillus Plantarum ◽  
Freeze Drying ◽  
Skim Milk ◽  
Cost Effective ◽  
High Pressure Homogenization ◽  
Particle Agglomeration ◽  
Mixed Flow ◽  
Protective Properties ◽  
Ultra High Pressure

Several health benefits are associated with the consumption of probiotic foods. Lyophilized probiotic cultures are commonly used to manufacture probiotic-containing products. Spray drying (SDR) is a cost-effective process to microencapsulate probiotics. However, the high temperatures of the drying air in SDR can inactivate significant numbers of probiotic cells. Ultra-high-pressure homogenization (UHPH) processing can modify the configuration of proteins found in skim milk which may increase its protective properties as microencapsulating agent towards probiotic cells during SDR. The aim of this study was to evaluate the effect of microencapsulating probiotic Lactobacillus plantarum NRRL B-1927 (LP) with UHPH-treated skim milk after SDR or freeze drying (FD). Dispersions containing LP were made with either UHPH-treated (at 150 MPa or 300 MPa) or untreated skim milk and dried via concurrent SDR (CCSD), mixed-flow SDR (MXSD) or FD. Higher cell survival (%) of LP was found in powders microencapsulated with 150 MPa-treated skim milk than in those microencapsulated with non-UHPH-treated and 300 MPa-treated skim milk via FD followed by MXSD and CCSD, respectively. Increasing UHPH pressures increased the particle size of powders produced via CCSD; and reduced particle agglomeration of powders produced via MXSD and FD. This study demonstrated that UHPH processes improves the effectiveness of skim milk as a microencapsulating agent for LP, creating powders that could be used in probiotic foods.

scholarly journals Effect of Ultra High Pressure Homogenization on Alkaline Phosphatase and Lactoperoxidase Activity in Raw Skim Milk

2011 ◽  
Vol 1 ◽  
pp. 874-878 ◽  
Author(s):  
Cláudia R.G. Pinho ◽  
Mark A. Franchi ◽  
Alline A.L. Tribst ◽  
Marcelo Cristianini
Keyword(s):  
High Pressure ◽  
Alkaline Phosphatase ◽  
Skim Milk ◽  
High Pressure Homogenization ◽  
Ultra High Pressure

scholarly journals The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 689 ◽  
Author(s):  
Kevin Mis-Solval ◽  
Nan Jiang ◽  
Meilan Yuan ◽  
Kay Joo ◽  
George Cavender
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Moisture Content ◽  
Spray Drying ◽  
Freeze Drying ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
High Pressure Homogenization ◽  
Potential Health ◽  
Ultra High Pressure

Interest in probiotic foods and ingredients is increasing as consumers become more aware of their potential health benefits. The production of these products often involves the use of dry culture powders, and the techniques used to produce such powders often suffer from significant losses of viable cells during drying or require the use of expensive drying technologies with limited throughput (e.g., freeze drying). In this study, the authors examined whether culture survivability during spray drying could be increased via the treatment of two common protein encapsulants with ultra-high-pressure homogenization (UHPH). Lactobacillus plantarum NRRL B-1927 (also known as ATCC 10241), a probiotic strain, was suspended in either soy protein isolate (SPI) or whey protein isolate (WPI) which had been either treated with UHPH at 150 Mpa or left untreated as a control. The suspensions were then dried using either concurrent-flow spray drying (CCSD), mixed-flow spray drying (MFSD) or freeze drying (FD) and evaluated for cell survivability, particle size, moisture content and water activity. In all cases, UHPH resulted in equal or greater survivability among spray dried cultures, showed reductions in particle size measures and, except for one marginal case (CCFD SPI), significantly reduced the moisture content of the dried powders. The combination of these findings strongly suggests that UHPH could allow probiotic powder manufacturers to replace freeze drying with spray drying while maintaining or increasing product quality.

Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties

2008 ◽  
Vol 75 (1) ◽  
pp. 69-75 ◽  
Author(s):  
Mar Serra ◽  
Antonio J Trujillo ◽  
Pamela D Jaramillo ◽  
Buenaventura Guamis ◽  
Victoria Ferragut*
Keyword(s):  
High Pressure ◽  
Water Retention ◽  
Milk Powder ◽  
Skim Milk ◽  
Thermal Conditions ◽  
Skim Milk Powder ◽  
High Pressure Homogenization ◽  
Ultra High Pressure ◽  
Heat Treated ◽  
Induced Changes

The effects of ultra-high pressure homogenization (UHPH) on skim milk yogurt making properties were investigated. UHPH-treated milk was compared with conventionally homogenised (15 MPa) heat-treated skim milk (90°C for 90 s), and to skim milk treated under the same thermal conditions but fortified with 3% skim milk powder. Results of the present study showed that UHPH is capable of reducing skim milk particle size which leads to the formation of finer dispersions than those obtained by conventional homogenisation combined with heat treatment. In addition, results involving coagulation properties and yogurt characteristics reflected that, when increasing UHPH pressure conditions some parameters such as density of the gel, aggregation rate and water retention are improved.

Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Chengyi Sun ◽  
Yuqing Hu ◽  
Xietian Yu ◽  
Zhijie Zhu ◽  
Shuai Hao ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Particle Diameter ◽  
Amorphous Region ◽  
Rice Starch ◽  
Crystalline Region ◽  
High Pressure Homogenization ◽  
Relative Crystallinity ◽  
Ultra High Pressure ◽  
Starch Nanoparticles

Abstract Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous region of starch granules was damaged under pressures between 60 and 80 MPa, and the crystalline region was further destroyed under pressures as high as 100–160 MPa. DSC demonstrated that the gelatinization temperatures and enthalpies of nanoparticles reduced. The relative crystallinity reduced from 22.90 to 13.61% as the pressure increased. FTIR showed that the absorbance ratio at 1047/1022 cm−1 decreased, and increased at 1022/995 cm−1. RVA results indicated that the viscosity of starch samples increased between 60 and 120 MPa, and the reverse effect was observed under 140 and 160 MPa.

White must preservation by ultra-high pressure homogenization without SO2

2022 ◽  
pp. 49-59
Author(s):  
Iris Loira ◽  
Carlos Escott ◽  
Juan Manuel Del Fresno ◽  
María Antonia Bañuelos ◽  
Carmen González ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Homogenization ◽  
Ultra High Pressure
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