Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale

Martínez‐Monteagudo, Sergio I.; Yan, Bing; Balasubramaniam, V.M.

doi:10.1007/s12393-016-9151-5

Cited by 83 publications

(42 citation statements)

References 123 publications

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“…2 shows the mean diameter of FCOJ as a function of the homogenisation pressure (P H ) and number of passes. The value of D [4,3] was almost tenfold higher than the value observed for D [3,2] for all samples. D [4,3] is more influenced by larger particles and no statistical difference (p < 0.05) was observed among the processing conditions at 50 MPa/2 passes and the others.…”

Section: Statistical Evaluationcontrasting

confidence: 67%

“…The mean diameter was also evaluated based on the particle volume (D [4,3]; Eq. (1)), and the mean diameter based on the particle surface area (D [3,2]; Eq. (2)).…”

Section: Structure: Particle Size Distribution (Psd) Analysismentioning

confidence: 99%

“…(2)). This is useful once the particles are not ideal spheres, and the D [3,2] is more influenced by small particles while the D [4,3] is more influenced by the larger ones. [14,24] The assays were performed immediately after processing, in triplicate.…”

Section: Structure: Particle Size Distribution (Psd) Analysismentioning

confidence: 99%

“…It results in high shear stress, turbulence and cavitation, promoting changes in the product structure and properties [1,2] , mainly on the particles suspended and macromolecules in the product aqueous phase. For example, the fruit cells and its components, like pectin and cellulose are disrupted or deformed due to the high mechanical stress, promoted by this technology, at and or after the gap.…”

Section: Introductionmentioning

confidence: 99%

“…It has been shown that MP-HPH processing at lower homogenisation pressures (P H ) was able to produce the same changes as one-pass processing at higher P H , when considering enzyme activity [3][4][5] and microbial inactivation. [6][7][8] Martínez-Monteagudo et al [2] hypothesised that milder pressure-based technologies facilitate the interactions among food ingredients, allowing formulations with improved sensorial perceptions.…”

Section: Introductionmentioning

confidence: 99%

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Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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Multiple passes of high-pressure homogenisation (MP-HPH) was used to promote desirable rheological changes on frozen concentrated orange juice (FCOJ, 66ºBrix), up to 150 MPa and three passes. The final product structure (particle size distribution), rheological properties (steady-state shear and time-dependent flow) and colour were evaluated. By increasing both, homogenisation pressure and number of passes, MP-HPH process showed a decreasing asymptotic effect on the FCOJ consistency. The mean particle size decreased and the particle size distribution changed with the increase in pressure and number of passes. The process showed no impact on product colour. MP-HPH can be an interesting alternative for the production of FCOJ, providing similar effects as a single pass through the HPH equipment, but with lower costs and higher production rates. ARTICLE HISTORY

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Section: Statistical Evaluationcontrasting

confidence: 67%

“…The mean diameter was also evaluated based on the particle volume (D [4,3]; Eq. (1)), and the mean diameter based on the particle surface area (D [3,2]; Eq. (2)).…”

Section: Structure: Particle Size Distribution (Psd) Analysismentioning

confidence: 99%

Section: Structure: Particle Size Distribution (Psd) Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Leite

Augusto

Cristianini

2017

International Journal of Food Properties

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Antioxidant Activity, In Vitro Digestibility and Stability of Flaxseed Oil and Quercetin Co‐Loaded Submicron Emulsions

Huang

Wang

Sun

et al. 2018

Euro J Lipid Sci & Tech

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Flaxseed oil and quercetin have received extensive attention in food industry. However, their poor solubility in water and stability are major limitations for their application in functional foods. In this work, we encapsulated flaxseed oil and quercetin into submicron emulsions by high pressure homogenization method to overcome their shortcomings in application. The loading of flaxseed oil in submicron emulsions was 10% and the solubility of quercetin in water is increased by at least 1300 folds. In vitro antioxidant study indicated that the addition of flaxseed oil could increase the antioxidant activity of quercetin. During in vitro digestion, the smaller the particle size of submicron emulsions, the faster the digestive rate of flaxseed oil and the higher the bio‐accessibility of quercetin. Furthermore, accelerated oxidation study revealed that quercetin could protect flaxseed oil effectively. Besides, metallic ions stability study illustrated that the influence of Na+ on the emulsion stability is smaller than that of Ca2+ and high Ca2+ concentration could lead to stratification of the submicron emulsions. The storage stability shows that the prepared submicron emulsions can be stored for 8 weeks at three different temperatures. Hence, submicron emulsion can be a promising vehicle for delivery of flaxseed oil and quercetin. Practical Applications: Submicron emulsions can be used to improve the water solubility and bioavailability of lipophilic nutrients. The combination of flaxseed oil and quercetin in submicron emulsions can compensate for their individual shortcomings in application and exert synergistic beneficial actions on human health. Furthermore, this technology is easy in operation and can be realized in industry. Flaxseed oil and quercetin co‐loaded submicron emulsions can be applied in milk and liquid beverages in food industry. Submicron emulsions are fabricated to enhance the delivery of flaxseed oil and quercetin. The smaller the particle size of submicron emulsions, the faster the digestive rate of flaxseed oil and the higher the bio‐accessibility of quercetin. Quercetin can protect flaxseed oil against oxidation effectively. The antioxidant effect of quercetin is found to be better than commonly used antioxidants.

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Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice

Liu

Liao

Rao

et al. 2022

Food Science & Nutrition

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In this study, composite pear juice was processed by ultra‐high pressure homogenization (UHPH) at four different pressures (50, 100, 150, and 200 MPa) with six different temperatures (4, 20, 30, 40, 60, and 80°C), then microorganism and physicochemical and nutritional properties of the samples were investigated. The counts of total aerobic bacteria (TAB) and yeasts and molds (Y&M) were reduced by 0.89–4.72 log10 CFU/ml and 0.40–3.03 log10 CFU/ml after processing, respectively. There was no significant change on total soluble solid and color, but significant decreases of pH and particle size value were observed, and the antioxidant activity, total phenolic content, viscosity, and suspension stability significantly increased in treated samples. Compared to the untreated samples, polyphenol oxidase (PPO) and peroxidase (POD) activity of UHPH‐treated samples varied between 97%–126% and 81%–165%, respectively, indicating that the PPO and POD activities could be inactivated or activated by UHPH. This study introduced proper temperature combined with UHPH could improve the microbial inactivation and the quality of the compound juice.

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Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale

Cited by 83 publications

References 123 publications

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH)

Antioxidant Activity, In Vitro Digestibility and Stability of Flaxseed Oil and Quercetin Co‐Loaded Submicron Emulsions

Effect of ultra‐high pressure homogenization on microorganism and quality of composite pear juice

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