Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice

Patrignani, Francesca; Siroli, Lorenzo; Braschi, Giacomo; Lanciotti, Rosalba

doi:10.1016/j.foodcont.2019.107051

Cited by 38 publications

(32 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In 1982, the invention of the Gaulin Micro-Gap valve [ 7 ] greatly boosted the efficiency of the process, making high homogenization pressures possible in subsequent years and leading, more recently, to the development of ultrahigh homogenization pressure technology. In general, improvements have been obtained in all fields of application, making HPH an efficient tool with great potential for use in the food industry [ 8 ].…”

Section: Evolution and Major Applications In The Last Decadementioning

confidence: 99%

“…Some authors have applied HPH to increase the activity of enzymes involved in the shelf life or processing of several food matrices. Lysozyme and lactoferrin in milk increased their antimicrobial activity against L. monocytogenes after HPH at 100 MPa [ 8 , 36 ]. Pinho et al [ 17 ] observed an increase in the enzymatic activity of lactoperoxidase in skim milk at pressures of between 100 and 250 MPa.…”

Section: Preservation and Safetymentioning

confidence: 99%

“…HPH treatments at pressure levels below 100 MPa, considered sublethal pressures, were applied to microbial cultures, i.e., initiators, co-initiators, or probiotics and yeasts, in order to produce cultures with improved functional, technological and sensory properties (some examples are included in Table 5 ). The use of strains belonging to the genus Bifidobacterium and Lactobacillus predominated as probiotics, and to a lesser extent Enterococcus, Streptococcus and Saccharomyces [ 8 ]. The bacterial cells responded to mechanical stress induced by HPH, modifying their metabolic activity and membrane composition.…”

Section: Increase Of Bioavailability and Encapsulation Of Bioactivmentioning

confidence: 99%

See 2 more Smart Citations

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

et al. 2020

View full text Add to dashboard Cite

Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favoring the release of intracellular components, and from its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibers) and proteins (also microorganisms and enzymes). The challenges of the 21st century are leading the processed food industry towards the creation of food of high nutritional quality and the use of waste to obtain ingredients with specific properties. For this purpose, soft and nonthermal technologies such as high pressure homogenization have huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in the food industry has conditioned the application of high-pressure homogenization technology in the last decade.

show abstract

Section: Evolution and Major Applications In The Last Decadementioning

confidence: 99%

Section: Preservation and Safetymentioning

confidence: 99%

Section: Increase Of Bioavailability and Encapsulation Of Bioactivmentioning

confidence: 99%

See 1 more Smart Citation

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

et al. 2020

View full text Add to dashboard Cite

show abstract

“…In 1982 the invention of the Gaulin Micro-Gap valve [7] greatly boosted the efficiency of the process, making high homogenization pressures possible in subsequent years and, more recently, the ultra-high homogenization pressures technology. In general, improvements have been obtained in all fields of application, making it an efficient tool with great potential for use in the food industry [8].…”

Section: The Following Abstract and Their Combinations Have Been Usedmentioning

confidence: 99%

“…Fungi and yeasts seem to have a susceptibility intermediate in between gram-positive and gram-negative bacteria, probably due to their wall structure, which is thicker but more complex than that from gram-positive bacteria [9]. For bacterial spores inactivation, pressures up to 400 MPa and additional hurdles are required [8]. Significant work has been performed on the application of HPH to reduce microbial load in fruit juices.…”

Section: Preservation and Safetymentioning

confidence: 99%

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Mesa

Hinestroza-Córdoba

Barrera

et al. 2020

Preprint

View full text Add to dashboard Cite

The interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption, not generating high CO2 emissions or polluting effluents. The main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favouring the release of intracellular components; and its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibres) and proteins (also microorganisms and enzymes). The challenges of the 21st century lead food industry processing towards obtaining food with high nutritional quality and taking advantage of waste to obtain ingredients with specific properties. For this purpose, soft and non-thermal technologies such as high pressures homogenization have a huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in food industry has conditioned the last decade applications of high-pressure homogenization technology.

show abstract

Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

Vaquero

Escott

Loira

et al. 2022

Food Bioprocess Technol

View full text Add to dashboard Cite

A cryo-macerated must of V. vinifera L. cabernet sauvignon was processed by ultra-high-pressure homogenisation (UHPH) sterilisation without the use of SO2. The UHPH treatment of the must was carried out continuously at a pressure of 300 MPa and reaching a maximum temperature of 77 °C for less than 0.2 s. The colloidal structure of the UHPH must was evaluated by atomic force microscopy (AFM) measuring an average particle size of 457 nm. The initial microbial load was 4-log CFU/mL (yeast), 3-log CFU/mL (bacteria). No yeast and non-sporulating bacteria were detected in 1 mL and 10 mL of the UHPH-treated must, respectively. Furthermore, no fermentative activity was detected in the non-inoculated UHPH-treated musts for more than 50 days. A strong inactivation of the oxidative enzymes was observed, with lower oxidation (≈ × 3) than controls. The antioxidant activity of the UHPH-treated must was much higher (106%) than that of the control must. UHPH had a protective effect in total anthocyanins, and especially in acylated anthocyanins (+ 9.3%); furthermore, the fermentation produces fewer higher alcohol (-44,3%) and more 2-phenylethyl acetate (+ 63%).

show abstract

Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice

Cited by 38 publications

References 33 publications

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

Contact Info

Product

Resources

About