Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization

Sahil,; Madhumita, Mitali; Prabhakar, Pramod K.; Kumar, Navneet

doi:10.1080/10408398.2022.2125930

Cited by 9 publications

(3 citation statements)

References 96 publications

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“…Dynamic high-pressure treatment consists of a continuous process in which a liquid is forced to pass through a narrow valve, creating high pressure and shearing forces able to reduce the size distribution of emulsions and suspensions [ 79 ]. The two main processes that fall into this category are high-pressure homogenization (HPH) and microfluidization, which differ mainly in the treatment chamber and, thus, in the operating principle [ 80 , 81 ].…”

Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

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Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

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Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

“…In addition, subsequential re-aggregation of partially denatured subunits can occur [ 82 ]. For a recent list of applications on plant protein, see the review paper authored by Sahil et al [ 80 ].…”

Section: Conventional and Unconventional Modifications Of Plant Proteinmentioning

confidence: 99%

Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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“…Under the action of high pressure, the liquid material quickly flows through the adjustable flow limiting the homogeneous valve gap. At this time, it is subjected to mechanical forces such as high-speed shear, shock, and cavitation phenomenon, resulting in a series of comprehensive effects such as pressure loss, expansion, shear, and high-speed impact, which makes the liquid particles crushed and destroyed microbial cells [ 14 ]. HPH has a side effect of temperature increase in the valve and product, dependent on the height of pressure drop within the valve.…”

Section: Introductionmentioning

confidence: 99%

The Effect of High Pressure Homogenization on the Structure of Dual-Protein and Its Emulsion Functional Properties

Wu,

He,

Feng

et al. 2023

Foods

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It has been proven that high-pressure homogenization (HPH) could improve the functional properties of proteins by modifying their structure. This study researched the effect of HPH on the structural and functional properties of whey-soy dual-protein (Soy Protein Isolation-Whey Protein Isolation, SPI-WPI). Different protein solution samples were treated with HPH at 30, 60, 90, 120 and 150 MPa, and the structure changed under different pressures was analyzed by measuring particle size, zeta potential, Fourier infrared spectrum (FTIR), fluorescence spectrum and scanning electron microscope (SEM). The results showed that HPH significantly reduced the particle size of SPI-WPI, changed the secondary and tertiary structures and improved the hydrophobic interaction between molecules. In addition, HPH significantly improved the solubility and emulsification of all proteins, and the improvement effect on SPI-WPI was significantly better than SPI and WPI. It was found that SPI-WPI treated with 60 MPa had the best physicochemical properties. Secondly, we researched the effect of HPH by 60 MPa on the emulsion properties of SPI-WPI. In this study, the SPI-WPI had the lowest surface tension compared to a single protein after HPH treatment. The emulsion droplet size was obviously decreased, and the elastic properties and physical stability of SPI-WPI emulsion were significantly enhanced. In conclusion, this study will provide a theoretical basis for the application of HPH in modifying the structure of dual-protein to improve its development and utilization in liquid specialty food.

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A review on green pressure processing of fruit juices using microfluidization: Quality, safety and preservation

Singh

et al. 2022

Applied Food Research

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Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization

Cited by 9 publications

References 96 publications

Developments in Plant Proteins Production for Meat and Fish Analogues

Developments in Plant Proteins Production for Meat and Fish Analogues

The Effect of High Pressure Homogenization on the Structure of Dual-Protein and Its Emulsion Functional Properties

A review on green pressure processing of fruit juices using microfluidization: Quality, safety and preservation

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