Comparing the Effects of Ultra‐High‐Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages

Valencia-Flores, Dora C.; Hernández-Herrero, M.M.; Güamis, B.; Ferragut, V.

doi:10.1111/1750-3841.12029

Cited by 113 publications

(100 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The usual homogenization pressures range between 16-30 MPa, although some researchers are studying the use of ultra-high pressures (UHPH, >150 MPa) in vegetable milk production (Bernat, Chafer, A., & González-Martínez, 2011;N. Cruz et al, 2007;Valencia-Flores, Hernandez-Herrero, Guamis, & Ferragut, 2013). Food additives, such as emulsifiers (lecithin), stabilizers (hydrocolloids), sweeteners, either natural (sucrose, fructose or glucose syrups from agave, corn, rice or wheat) or synthetic (acesulfame K, aspartame or sucralose) and, sometimes, flavoring agents (cocoa, soluble coffee, vanilla or cinnamon) are often introduced before the homogenization step.…”

Section: Cereal Milk Processingmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

View full text Add to dashboard Cite

The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

show abstract

Section: Cereal Milk Processingmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

View full text Add to dashboard Cite

show abstract

“…The most common stability problems of vegetable beverages are the creaming of oil droplets and the sedimentation of solid particles. Although UHPH-treated soy and almond milk showed high hydrophobicity values after treatment, the colloidal stability was much higher than UHT vegetable milk [52,85].…”

Section: Particle Disruption and Food Stabilitymentioning

confidence: 90%

“…Upon UHPH treatment, the size of particles decreases, but increasing pressure and inlet temperature of vegetable milk did not produce significant variations in the particle size of UHPH-treated soy and almond milk [52,72,85]. As known, the particle size of a colloidal system is related to its stability.…”

Section: Particle Disruption and Food Stabilitymentioning

confidence: 95%

“…With almond milk, it was also observed that any UHPH treatment was effective in reducing total counts, enterobacteria, moulds, and yeasts. As for soy milk, increasing inlet temperature to 75°C at 200 MPa or UHPH pressure to 300 MPa also triggered complete inactivation of mesophilic aerobic vegetative forms and spores in almond milk [85].…”

Section: From Pasteurisation To Sterilisationmentioning

confidence: 96%

“…With milk, values range from 16.6 to 19.5°C [81,29,45]. Other food products such as vegetable milk and fruit juices resulted in increments of 15.0-22.6°C per 100 MPa [76,52,85]. The temperature increase at the high-pressure valve can result in temperatures higher than 130°C (Table 1).…”

Section: Uhph: Pressure and Heatmentioning

confidence: 99%

See 2 more Smart Citations

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

2014

View full text Add to dashboard Cite

Ultra-high-pressure homogenisation (UHPH) is a novel technology with applications in the processing of fluids. While the technology is based on conventional balland-seat homogenisers, developments in valve design and materials have enabled pressures of 400 MPa to be achieved. The benefits of UHPH include shelf-life extension through inactivation of microorganisms and improvements in functionality due to increased emulsion capacity and stability, with minimal effects on nutritional value and sensory characteristics. It is also envisaged that the thermal effects of UHPH are minimal as the treated fluid reaches its maximum temperature for less than a second. European research projects have recently supported the studies of UHPH for food applications, including dairy products, vegetable milk, and fruit juices. These projects have been focused on the evaluation of the effects of UHPH on a large number of food components, with a particular emphasis on control of enzymes and physical functionality. UHPH is a sustainable process that has potential application in a large number of liquid foods, including milk (cow, goat, soy, rice, and almond), fruit juices (orange, apple, and grape), and manufactured food products (yoghurt, soghurt, and cheese) as a novel process for the production of a wide variety of safe and nutritious foods.

show abstract

Non‐Thermal Technologies

Deeth

Lewis

2017

High Temperature Processing of Milk and Milk Products

View full text Add to dashboard Cite

Comparing the Effects of Ultra‐High‐Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages

Cited by 113 publications

References 26 publications

Vegetable milks and their fermented derivative products

Vegetable milks and their fermented derivative products

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

Non‐Thermal Technologies

Contact Info

Product

Resources

About