Effect of high-pressure homogenization on microstructure and properties of pomelo peel flour film-forming dispersions and their resultant films

Wu, Hejun; Xiao, Di; Lu, Junyu; Jiao, Chun; Li, Shasha; Lei, Yanlin; Liu, Denghong; Wang, Jianchuan; Zhang, Zhiqing; Liu, Yuntao; Shen, Guanghui; Li, Shanshan

doi:10.1016/j.foodhyd.2019.105628

Cited by 37 publications

(39 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the case of proteins with inferior functionalities, structural modifications are of great interest as they may impart changes in their physicochemical properties, thus potentially improving the proteins' techno-functionality [11]. The modifications of proteins can be attributed to (1) particle size changes and (2) alterations in their structure, both depending on the applied homogenization parameters and the used proteinaceous material [12,13]. For example, microfluidized pea protein emulsions showed a higher stability compared to ultrasonication as a result of smaller particle size and higher hydrophobicity [14].…”

Section: Introductionmentioning

confidence: 99%

Impact of microfluidization on colloidal properties of insoluble pea protein fractions

Moll

Salminen

Schmitt

et al. 2021

Eur Food Res Technol

View full text Add to dashboard Cite

Microfluidization is a technique commonly used to disrupt and homogenize dispersions such as oil-in-water emulsions or cellular suspensions. In this study, we investigated its ability to alter the physicochemical properties of plant-derived insoluble protein aggregates such as those found in pea protein extracts. Insoluble pea protein dispersions (5% w/w, pH 7) were homogenized at 25–150 MPa for 1–5 cycles. Increasing the homogenization pressure and cycles decreased the particle size (d43) of the unhomogenized insoluble pea proteins from 180 ± 40 μm to 0.2 ± 0.0 μm (at ≥ 125 MPa), leading to more transparent dispersions. Furthermore, the solubility of the insoluble pea proteins increased from 23 ± 1% to 86 ± 4%. Treatments with chaotropic agents, dithiothreitol and urea, revealed that insoluble pea protein aggregates were stabilized not only by disulphide bonds but also by hydrogen bonds and hydrophobic interactions. These molecular interactions were disrupted by microfluidization. The study provides insights into the disruption mechanism of insoluble pea proteins by applying microfluidization and offers a mean to improve their technofunctional properties to facilitate further use in food manufacture.

show abstract

Section: Introductionmentioning

confidence: 99%

Impact of microfluidization on colloidal properties of insoluble pea protein fractions

Moll

Salminen

Schmitt

et al. 2021

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…The authors of [ 41 ] applied HPH to make edible and biodegradable films for food packaging from a type of edible fungus, i.e., Flammulina velutipes . Wu et al [ 42 ] demonstrated the possibility of using HPH treatment to make biodegradable biopolymer films from pomelo peel.…”

Section: Extraction and Technological Functionality Improvement Ofmentioning

confidence: 99%

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

“…[41] applied HPH to make edible and biodegradable films for food packaging from a type of edible fungus of the variety Flammulina velutipes. Wu et al [42] demonstrated the possibility of using HPH treatment to make biodegradable biopolymer films from pomelo peel. Otherwise, HPH reduces particle size and structure of macromolecules modifying solubility, interaction properties, viscosity, or other physic-chemical properties.…”

Section: Extraction and Technological Functionality Improvement Of Prmentioning

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

Effect of high-pressure homogenization on microstructure and properties of pomelo peel flour film-forming dispersions and their resultant films

Cited by 37 publications

References 73 publications

Impact of microfluidization on colloidal properties of insoluble pea protein fractions

Impact of microfluidization on colloidal properties of insoluble pea protein fractions

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Contact Info

Product

Resources

About