Effect of  high pressure processing on dispersive and aggregative properties of almond milk

Dhakal, Santosh; Giusti, M. Mónica; Balasubramaniam, V. M.

doi:10.1002/jsfa.7576

Cited by 26 publications

(25 citation statements)

References 67 publications

(131 reference statements)

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“…A comparable behavior was detected for the pressure level, whereby for pressure treatments above 150 MPa, no significant changes of the medium particle size D 3,50 were noticed anymore. In literature, contradictory results and dependencies concerning particle size alterations of HPT starches were found: while application of high pressure caused a disruption of bigger particles in high moisture wheat slurry (>50%) [ 27 ], an increase of particle size of starch by five- to six-fold was noticed in almond milk or wheat slurries containing sugars [ 28 , 29 ]. However, in the present study, no alterations of flour particles were visible for low moisture matrixes as non-hydrated wheat flour (14%), which is in accordance to the findings of Douzals on wheat starch suspensions (5% DM) [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration

Jakobi

Jekle

Becker

2018

Foods

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In recent years, high-pressure treatment (HPT) has become an established process concerning the preservation of food. However, studies dealing with the structural, and consequently functional modification of non-hydrated starchy matrices (moisture content ≤ 15%) by HPT are missing. To close this knowledge gap, pressure (0–600 MPa, 10 min) and pressurization time depending (0–20 min, 450 MPa) alterations of wheat flour were investigated. Pressure rise from 0 to 600 MPa or pressurization time rise from 0 to 20 min resulted in a decline of amylopectin content from 68.3 ± 2.0% to 59.7 ± 1.5% (linearly, R2 = 0.83) and 59.6 ± 0.7% (sigmoidal), respectively. Thereby, detectable total amount of starch decreased from 77.7 ± 0.8% linearly to 67.6 ± 1.7%, and sigmoidal, to 69.4 ± 0.4%, respectively. Increase in pressure caused a linear decrease in gelatinization enthalpy of 33.2 ± 5.6%, and linear increase in hydration properties by 11.0 ± 0.6%. The study revealed structural and technological relevant alterations of starch-based food matrices with low moisture content by HPT, which must be taken into consideration during processing and preservation of food.

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Section: Resultsmentioning

confidence: 99%

High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration

Jakobi

Jekle

Becker

2018

Foods

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“…Induced the aggregation and coagulation of almond proteins; higher aggregation than conventional heat treatment (72 and 85 • C) [26] Soymilk enriched with calcium HHP (500-700 MPa at 73-95 • C) and traditional thermal processing (80, 85, 90, 95 • C at 0.1 MPa)…”

Section: Novel Methods Plant-based Milks Treatment Conditions Inferencmentioning

confidence: 99%

“…HHP can be conducted in either batch or semicontinuous process depending on the type of food. The use of HHP alters the characteristics of milks, particularly proteins, and leads to desired texture, sensory attributes, and nutritional value [26].…”

Section: High-hydrostatic-pressure Processingmentioning

confidence: 99%

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Munekata

Domínguez

Budaraju

et al. 2020

Foods

139

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Increase in allergenicity towards cow's milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow's milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow's milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.

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“…Pressure Treatment. High-pressure treatment of milk samples was performed using batch HPP equipment (PT1 pressure kinetic testing unit, Avure Technologies, Kent, WA) by adapting the procedure previously published by our laboratory (Dhakal et al, 2016;Balasubramaniam et al, 2016). Briefly, milk (~2.5 mL) pouches at an initial temperature of 25 ± 2°C were pressurized up to 400 MPa for 2 different (0 and 3 min) pressure holding times.…”

Section: Ust Treatmentmentioning

confidence: 99%

Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes

Janahar

Marciniak

Balasubramaniam

et al. 2021

Journal of Dairy Science

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Effect of high pressure processing on dispersive and aggregative properties of almond milk

Cited by 26 publications

References 67 publications

High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration

High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Effects of pressure, shear, temperature, and their interactions on selected milk quality attributes

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