Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice

Leite, Thiago Soares; Augusto, Pedro Esteves Duarte; Cristianini, Nello

doi:10.1007/s11483-014-9385-9

Cited by 59 publications

(35 citation statements)

References 47 publications

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“…Similar behavior was observed by Leite et al . for cashew apple juice homogenized at pressures of 0 to 150 MPa …”

Section: Resultssupporting

confidence: 84%

“…For the past few years, a trend in food manufacture is directed towards employing several new processing techniques to satisfy increasing consumer demands for food with both good taste and maintenance of nutrition. For this purpose, much attention has been focused on the application of non‐thermal processing approaches such as UV radiations, pulsed electric fields, ultrasound, etc …”

Section: Introductionmentioning

confidence: 99%

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Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Wang

et al. 2019

J Sci Food Agric

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BACKGROUND Dynamic high‐pressure microfluidization (DHPM) is an emerging and promising technique for continuous production of fluid foods. This study aimed to investigate the influence of DHPM and conventional homogenization (CH) on the quality of peach juice. Processing was performed by passing peach juice through CH at 20 MPa and DHPM at 20–160 MPa for one or three passes. The effect of DHPM pressure and passing number were also assessed. RESULTS The results indicate that DHPM could maintain the antioxidant activity of peach juice much better than CH processing. Total phenolic compounds were decreased by 11.7% and 7.9%–15.8% through CH and DHPM processing in different conditions. Moreover, particle size, non‐enzymatic browning index and turbidity decreased significantly under DHPM and CH processing, and decreased more and more with the increasing of DHPM pressure and treatment times. However, vitamin C content and zeta‐potential did not reveal remarkable variation before and after these two types of processing. CONCLUSION Taken together, DHPM is able to maintain the quality and stability of peach juice, which can be a reliable technological alternative to CH to produce fresh‐like peach juices. © 2019 Society of Chemical Industry

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“…Similar behavior was observed by Leite et al . for cashew apple juice homogenized at pressures of 0 to 150 MPa …”

Section: Resultssupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Wang

et al. 2019

J Sci Food Agric

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“…It is understandable that a higher pressure renders greater mechanical disintegration of the materials (Zamora & Guamis, ; Zhu et al, ). The similar results were reported elsewhere (Hu, Nie, & Xie, ; Leite, Augusto, & Cristianini, ; Song et al, ).…”

Section: Resultssupporting

confidence: 92%

Effect of high‐pressure homogenization on the flow properties of citrus peel fibers

Zhu

Lundberg

Cheng

et al. 2017

J Food Process Engineering

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In this study, high‐pressure homogenization process with two different pressures (90 MPa/13,000 psi and 160 Mpa/23,000 psi) was used to pretreat the citrus peels fiber. Soybean oil was added to the citrus peels fiber before high‐pressure homogenization process, and the effect of four different percentages (0, 50%, 150%, and 300%) of oil to fiber on behaviors and physical properties were measured. Shear cell technique was used to measure the flowability index and powder cohesion of these powder samples. The physical properties, including particle size in suspension liquid, bulk density and scanning electron microscopy images of powder were also measured to ascertain the relationship between the structural changes and the flow property variation. The results show that the high‐pressure homogenization process can change the granular structures and produce large quantities of tiny pores on the surface of the citrus fiber. Meanwhile, the particle size in suspension liquid and bulk density of powder decreased after this treatment. With the increase of the ratios of oil to fiber, the flowability index decreased and the powder cohesion increased. For the physical properties, the bulk density improved and the particle size in suspension liquid decreased; simultaneously, the number of pores on the surface of the fiber increased. Altering pressure for the high‐pressure homogenization process also change the microstructure and flow properties which presented lower particle size in suspension liquid and higher bulk density. Practical applications This simple and low cost process can efficiently and effectively improve the physical, chemical, and functional properties of various fibrous materials, including surface area, water holding capacity, texture, viscosity, etc. Therefore, this process can be used to develop new value‐added products and ingredients from various agricultural fibrous byproducts, such as fruit peers or pulps, seed coats, straws and leaves, etc. In addition, these new value‐added ingredients can still be classified into the clean label category that is highly significant to the quality and healthy food market.

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“…[9][10][11][12][13] Even so, it is improbable to predict the behaviour of each product after the HPH, since every vegetable matrix presents its own composition and structure arrangement, leading to different resistance profile during the high shear promoted by HPH. The release of internal cell content and/or cell fragments due to HPH process is unique to each food matrix, leading to different changes in particle-particle and particle-serum interaction.…”

Section: Introductionmentioning

confidence: 99%

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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Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice

Cited by 59 publications

References 47 publications

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Comparison of the effects of dynamic high‐pressure microfluidization and conventional homogenization on the quality of peach juice

Effect of high‐pressure homogenization on the flow properties of citrus peel fibers

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

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