Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

Abstract

The food industry has made large investments in processing facilities relying mostly on conventional thermal processing technologies with well-established reliability and efficacy. These techniques have important disadvantages such as off flavors, destruction of nutrients, and other losses of product quality. Non thermal processing is a key factor for preserving or improving the nutritional value of food, and high pressure homogenization (HPH) processing is now a celebrated option experiencing worldwide commercial growth. Notwithstanding, little is known on the impact of HPH treatments on the nutritional value of food. In this study we have evaluated the possible modification induced by HPH treatment in egg-yogurt, mixed vegetable, and mixed fruit creams. Our results evidence that HPH does not affect the nutritional quality of lipids and does not cause lipolysis, lipid peroxidation and vitamin E loss. In plant food products, HPH preserved or improved the nutritional quality, suggesting its use as valid alternative to thermal pasteurization for obtaining high quality products with preserved nutritional characteristics. Although further investigations are needed, especially at extreme pressure and temperature combinations, our results open new perspectives for the production of ambient stable products with good nutritional value, and contribute to process optimization.

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

“…Conjugated dienes represent the primary oxidation products generated in food systems due to the breakdown of fatty acids. The current data is in line with the conclusion obtained by De Nunzio et al [61] that concentration of conjugated dienes was affected by the processing conditions. Estimation of vitamin A and E was done in this study due to their nutritional and antioxidant perspectives in milk and dairy products.…”

Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients

“…Indeed, several studies reported the ability of HPH to increase the nutritional quality of a wide range of foods [29,30]. For example, Di Nunzio et al [31] reported that HPH improves the nutritional quality of plant food, while the effect on antioxidant and vitamin availability depended on the food matrix. Benjamin and Gamrasni [32] also reported that pomegranate juice treated with HPH had a higher antioxidant value and TPC levels than untreated juice.…”

Continuous Versus Discontinuous Ultra‐High‐Pressure Systems for Food Sterilization with Focus on Ultra‐High‐Pressure Homogenization and High‐Pressure Thermal Sterilization: A Review

“…Among these novel technologies, treatments involving high pressure have been rapidly implemented in the food industry (Jermann et al., ; Nunzio et al., ). However, this review will discuss continuous and discontinuous high‐pressure technologies, specifically batch HPTS and continuous UHPH with combined sterilization.…”