High hydrostatic pressure treatment and storage of soy-smoothies: Colour, bioactive compounds and antioxidant capacity

Andrés, Víctor; Mateo-Vivaracho, Laura; Guillamón, Eva; Villanueva, M.J.; Tenorio, María Dolores

doi:10.1016/j.lwt.2016.01.033

Cited by 44 publications

(29 citation statements)

References 39 publications

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“…Andrés et al . () also compared the effects of HPP and TP on the quality of soy smoothies in a 45‐day cold storage experiment and found that 650 MPa treatment for 3 min at 20 °C achieved the same microbial safety as thermal pasteurisation (80 °C per 3 min). Moreover, levels of ingredients such as soluble sugars, organic acids and minerals were not significantly different between HPP and TP during cold storage.…”

Section: Discussionmentioning

confidence: 99%

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Tsai

Cheng

Chen

et al. 2018

Int J of Food Sci Tech

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Summary This study investigated the effects of high‐pressure processing (HPP) and thermal processing (TP) on the overall quality attributes of hazelnut milk. HPP achieved the same microbial safety as TP, and the pH, °Brix and sugar contents were maintained at the levels of fresh hazelnut milk. Although HPP caused colour changes, the ∆E was smaller than that of the TP sample. Increasing pressure significantly decreased the immunoreactivity of the hazelnut milk by 70%, while simultaneously reducing the levels of essential and non‐essential amino acids and chemical score (CS) and the essential amino acid index (EAAI) values. However, neither HPP nor TP significantly affected the fatty acid composition of hazelnut milk. HPP retained higher total phenolic and flavonoid levels of the hazelnut milk, with a better antioxidant capacity than TP samples. Thus, the HPP maintained microbial safety during cold storage, and physicochemical properties of the treated hazelnut milk were not significantly different from those of the fresh hazelnut milk.

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Section: Discussionmentioning

confidence: 99%

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Tsai

Cheng

Chen

et al. 2018

Int J of Food Sci Tech

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“…It is widely known as an alternative to conventional heating treatments (Tao et al, 2016) and is considered to be a green technology. It is recognized by the Food and Drug Administration in the United States, since it only requires electric power and does not generate waste (Andrés et al, 2016).…”

Section: High Hydrostatic Pressurementioning

confidence: 99%

“…The authors also suggested that HHP resulted in greater infusion of the bioactive compounds compared with infusion at atmospheric pressure. Andrés et al (2016) used the high pressure technique to isolate bean protein. The treatment was carried out at 70-90°C and at hydrostatic pressures of 200, 400 and 600 MPa.…”

Section: High Hydrostatic Pressurementioning

confidence: 99%

“…The phenolic compounds and antioxidant activity of wine increased after processing in the presence of oak chips (Tao et al, 2016). Andrés et al (2016) evaluated the physical and chemical properties, as well as the bioactive compounds from a soy smoothie treated with high hydrostatic pressure. They observed a higher antioxidant capacity using the latter technique.…”

Section: High Hydrostatic Pressurementioning

confidence: 99%

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Green technologies for the extraction of bioactive compounds in fruits and vegetables

Soquetta

Terra

Bastos

2018

CyTA - Journal of Food

226

100

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Bioactive compounds are extracted from natural sources and they have beneficial effects on human health. Fruits and vegetables are rich in carotenoids, phenolic compounds, Vitamin C, among others. Extraction processes for these compounds depend on several factors such as the technique that is used, the raw material, and the organic solvent. Conventional techniques generally require large amounts of organic solvents, high energy expenditure, and are time consuming, which has generated interest in new technologies that are referred to as clean or green technologies. These can reduce or eliminate the use of toxic solvents, and thus preserve the natural environment and its resources. The aim of this review is to discuss recent techniques used to extract bioactive compounds from natural sources, in order to reduce the economic and ecological impact of these processes. Tecnologías verdes para la extracción de compuestos bioactivos en frutas y verduras RESUMEN Los compuestos bioactivos son extraídos de fuentes naturales y tienen efectos beneficiosos en la salud humana. Las frutas y verduras son ricas en carotenoides, compuestos fenólicos, vitamina C, así como en otras sustancias. Los procesos para extraer estos compuestos dependen de varios factores: la técnica utilizada, la materia prima y el solvente orgánico, entre otros. Además de ocupar mucho tiempo, las técnicas convencionales generalmente requieren grandes cantidades de solventes orgánicos y elevados gastos energéticos: ello ha generado interés en el uso de tecnologías nuevas, llamadas limpias o verdes. En tanto éstas pueden reducir o eliminar el uso de solventes tóxicos, permiten conservar el medio ambiente y sus recursos. El propósito de la presente revisión es examinar las técnicas empleadas recientemente para extraer compuestos bioactivos de fuentes naturales, con el fin de reducir el impacto económico y ecológico que conllevan estos procesos.

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“…On the contrary, our results were opposed to studies for some binary food mixtures with synergistic interactions: tomato-onion, tomato-garlic, tomato-lettuce for ABTS, and xanthine oxidase inhibitory assays [34]; eggplant-tomato, purple potato-tomato, carrot-eggplant, carrot-purple potato, and eggplant-purple potato for DPPH and ABTS assays [3]; tomato-purple cauliflower, soybean-adzuki bean, raspberrymushroom, apple-tomato, and raspberry-soybean for ORAC assay [35]; apple-purple cauliflower for DPPH assay [37] and dried fruit of Azadirachta indica A. Juss (Meliaceae) [38] for UAE and apple [39] and soy smoothie [40] for HHPE. To compare our TPC results with past evaluations, Wang et al [24] measured 2.1-4.6 mg AG g − 1 for blueberries, García-Salas et al [21] reported lemon values of 10.1 and 10.4 mg AG g − 1 , and Sun et al [41] found a value of 2.5 mg AG g − 1 for red grape.…”

Section: Effect Of Mixture Index and Regeneration Percentage Onmentioning

confidence: 99%

A Square Wave Voltammetry Study on the Antioxidant Interaction and Effect of Extraction Method for Binary Fruit Mixture Extracts

Giovagnoli-Vicuña

Pizarro

Briones-Labarca

et al. 2019

Journal of Chemistry

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Square wave voltammetry (SWV) analysis was used to assess the antioxidant interactions (synergism, addition, and antagonism) of fruit mixture extracts from grape (G), lemon (L), and blueberry (B) obtained by conventional extraction, ultrasound-assisted extraction, and high hydrostatic pressure extraction. The experimental results showed antagonistic antioxidant effects in all binary mixture extracts (L-G, L-B, and G-B). In DPPH and FRAP assays, the greatest antioxidant capacity was found in the G-B mixture (108.7 and 108.8 μmol TE g−1 dry extract, respectively) obtained by high hydrostatic pressure extraction; however, there were no significant differences when measured by ultrasound-assisted extraction. For TPC and TFC assays, the greatest values were for G-B (6.67 mg GA g−1 dry extract) and L-G (1.63 mg QE g−1 dry extract), respectively. SWV experiments showed antagonistic behavior in the mixtures. Among the different ratios of the fruit mixture extracts evaluated by SWV, 1 : 1 (w/w) combination showed the greatest antagonistic antioxidant effects. SWV suggests the components of the mixture with the highest antioxidant capacity oxidize after mixing. The results indicate that the presence of natural bioactive antioxidants in fruit mixtures does not guarantee that the interactions are synergistic.

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High hydrostatic pressure treatment and storage of soy-smoothies: Colour, bioactive compounds and antioxidant capacity

Cited by 44 publications

References 39 publications

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Green technologies for the extraction of bioactive compounds in fruits and vegetables

A Square Wave Voltammetry Study on the Antioxidant Interaction and Effect of Extraction Method for Binary Fruit Mixture Extracts

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