Dynamic High-pressure Microfluidization Research Articles

Effect of dynamic high-pressure microfluidization on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate

Effect of dynamic high-pressure microfluidization on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate

Effects of dynamic high-pressure microfluidization treatment on the structural, physicochemical, and digestive properties of wheat starch-Lonicera caerulea berry polyphenol complex

Polyphenol complexes can improve the physicochemical and functional properties of starch. In this study, a wheat starch-Lonicera caerulea berry polyphenol complex (WS-LCBP) was prepared using dynamic high-pressure microfluidization (DHPM). The effects of different DHPM pressures (150 and 250 MPa), number of cycles (1 and 3), and LCBP content (0 %, 6 %, 8 %, and 10 %) on the multiscale structure, physicochemical properties, and in vitro digestibility of WS-LCBP were examined. After a single 250 MPa DHPM cycle, Average particle size and water separation rate of WS were reduced by 42.40 % and 16.67 %, the freeze-thaw stability was significantly improved (P < 0.05), and the resistant starch (RS) content 68.67 % was significantly increased (P < 0.05). WS-LCBP has a V-shaped starch structure, which hinders gelatinization and increases enthalpy. The RS content of the WS-LCBP ranged from 72.46 % to 89.09 %, which was significantly higher (P < 0.05) than that of wheat starch subjected to a single 150 MPa DHPM cycle (36.31 %). Three 250 MPa DHPM cycles were beneficial for the formation of WS-LCBP. However, excessive DHPM treatment pressure and frequency reduced the recombination rate of LCBP and wheat starch. This study provides reference data for the industrial production of nutritionally functional wheat-resistant starch using green technologies.

Effect of dynamic high-pressure microfluidization and thermal processing on quality and volatile components of NFC tomato juice

In this study, tomato juice was processed using both dynamic high-pressure microfluidization (DHPM) and thermal processing (TP) to investigate their effects on the quality and volatile components of not-from-concentrate (NFC) tomato juice. Both DHPM (400 MPa, 25 ℃) and TP (95 ℃, 3 min) achieved sterilization and improved the brightness of the juice. TP resulted in severe loss of ascorbic acid with only 49 % retention. Significant color change after TP (ΔE = 1.62), and severe browning. DHPM treatment and TP reduced the acidity of tomato juice by 26.67 % and 22.67 %, respectively. DHPM improved tomato juice stability, and the D [3,4] and turbidity of the tomato juice decreased from 98.1 to 21.2 μm and from 55.64 to 24.58 nephelometric turbidity units (NTU), respectively. The identification of volatile components in tomato juice by gas chromatography-ion mobility spectrometry (GC-IMS) showed that the content of 37 volatile components in tomato juice increased after DHPM treatment. The contents of 2-furanmethanol and 2-ethylpyrazine, the off-flavor compounds of the cooking flavor, increased more after TP. The characteristic aroma of tomato, 2-phenylacetaldehyde, increased after processing. The study results provide basic theoretical data for tomato juice processing.

Dynamic high-pressure microfluidization assisted with galactooligosaccharide-modified whey protein isolate: Investigating its effect on relieving intestinal barrier damage

The study aimed to investigating the mechanisms of relieved intestinal barrier damage by dynamic high-pressure microfluidization assisted with galactooligosaccharide- glycated whey protein isolate. The modifications changed the multi-structure, and the modified whey protein isolate could promote the proliferation of IEC-6 cells and contributed to the restoration of LPS-induced occludin damage in IEC-6 cells. Also, it could repair cyclophosphamide-induced ileal villus rupture and crypt destruction in BALB/c mice, significantly altered the abundance of dominant bacteria, which were associated with propionic acid, butyric acid, isovaleric acid, and valeric acid. Ileum transcriptomics revealed that the modified whey protein isolate significantly regulate of the levels of Cstad, Cyp11a1, and Hs6st2 genes, relating to the increase of propionic acid, isovaleric acid, and valeric acid. In conclusion, galactooligosaccharide- modified whey protein isolate could regulate the level of Cstad, Cyp11a1 and Hs6st2 genes by altering the gut microbial structure and the level of SCFAs, thereby repairing the intestinal barrier.

Antimicrobial pullulan packaging materials embedded with starch/thymol nanoemulsion via dynamic high-pressure micro-fluidization for strawberry preservation

Thymol/waxy maize starch nanoemulsion (TWSN) was successfully prepared via dynamic high-pressure micro-fluidization (DHPM) and applied in pullulan-based active food packaging material (P-TWSN). The properties of TWSN and its effect on the structural and physical-chemical properties of P-TWSN were then investigated. Concurrently, the impact of TWSN (0, 5, 15, 20, 25 mL) on the storage quality and flavor substances of strawberries coated by film-forming solution (FFS) were investigated by gas chromatography-ion mobility spectrometry (GC-IMS). The results demonstrated that the prepared TWSN exhibited remarkable storage stability, maintaining a particle size of 127.9 ± 1.02 nm and a ζ-potential of −32.4 ± 0.42 mV. As TWSN concentration increased, P-TWSN exhibited a smooth and compact morphology, characterized by the presence of bubble-like pores and granular protrusions. Additionally, the FTIR peaks corresponded to the stretching vibration of -OH group of TWSN and related materials were shifted to lower wavenumbers. Furthermore, the materials with increasing content of TWSN exhibited excellent water solubility, enlarged WVP, stable thermal property and superior antibacterial capacity against gram-positive (S.aureus) than gram-negative (E. coli) bacteria. Strawberry samples sprayed by FFS with 20 mL TWSN exhibited the slowest decline in shrinkage, weight loss, titrable acidity, highest value of firmness, total soluble solids, and lower content of ascorbic acid and viable microorganisms in comparison with other dosages. Additionally, the contents of esters and alcohols in treated strawberries reached the summit on the fourth day of storage and subsequently declined, while the ketone content exhibited a downward trend with increasing TWSN, particularly in the samples with 20 and 25 mL TWSN. The studies identified an efficient method for preparing starch-based nanoemulsion by DHPM, which could be prospective in bio-active packaging materials.

Enhancement of physicochemical, in vitro hypoglycemic, hypolipidemic, antioxidant and prebiotic properties of oat bran dietary fiber: Dynamic high pressure microfluidization

To improve the physicochemical and functional properties of oat bran dietary fiber (ODF) and the comprehensive utilization of oat bran, dynamic high-pressure microfluidization (DHPM) was utilized to treat ODF at different pressures. The particle size, physicochemical, functional and probiotic properties of the ODF samples were analyzed to investigate the modification effect of DHPM. After DHPM modification, the microstructure of ODF was broken, the particle size decreased and the specific surface area increased, with the best effect under 420 MPa pressure treatment. The structural breakage and the increase in the specific surface area of ODF may led to the enhancement of its physicochemical and functional properties, and it had greater advantages in terms of the water retention capacity (2.13 ± 0.01 g/g), oil retention capacity (8.46 ± 0.07 g/g), bile salt binding capacity (52.67 ± 1.21 mg/g) and cholesterol binding capacity (1.03 ± 0.02 mg/g). cholesterol binding capacity (1.03 ± 0.02 mg/g). Meanwhile, ODF also remodelled the gut microbiota of the obese population and increased the relative abundance of beneficial bacteria. In conclusion, DHPM treatment effectively enhanced the physicochemical and functional properties of ODF and broadened its applications in the food industry.

Dynamic high-pressure microfluidization reduces aggregation and enhances functional properties of flaxseed protein isolates obtained by alkaline extraction

Obtaining proteins from agro-industrial by-products can enhance their value and reduce waste. Flaxseed meal, a by-product of flaxseed oil extraction, contains up to 40% protein. Enhancing flaxseed protein extraction and improving the functionality of the protein isolates presents an opportunity to add value to this by-product and to expand its application. This study aimed to optimize the alkaline extraction of proteins from flaxseed meal and to evaluate the impact of microfluidization on the physicochemical and techno-functional properties of the resulting protein isolates. Optimal extraction was achieved at pH 10.9 and 45 °C, with an extraction yield of 63.04% and a global yield of 29.71%. Microfluidization significantly reduced the particle size and β-sheet content while increasing the hydrophobicity, solubility, and α-helix content of flaxseed protein isolates (FPI). Additionally, there was a decrease in free-sulfhydryl groups as pressure increased. Concentrated FPI solutions exhibited gel-like behavior (G' > G”), with moduli increasing at 54 and 68 °C. Stability was maintained during frequency sweeps, and the highest-pressure treatment resulted in the lowest tan δ value, indicating more solid-like behavior. These findings underscore the potential of microfluidization as an industrial technique to enhance the functional properties of FPI obtained through alkaline extraction, particularly by reducing protein aggregation.

Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice.

The effects of dynamic high-pressure microfluidization (DHPM at 400 MPa) and heat treatment (HT) on the microbial inactivation, quality parameters, and flavor components of not-from-concentrate (NFC) cucumber juice were investigated. Total aerobic bacteria, yeasts and molds were not detected in the 400 MPa-treated cucumber juice. Total phenolic content increased by 16.2% in the 400 MPa-treated cucumber juice compared to the control check (CK). The significant reduction in pulp particle size (volume peak decreasing from 100-1000 μm to 10-100 μm) and viscosity increased the stability of the cucumber juice while decreasing the fluid resistance during processing. HT decreased the ascorbic acid content by 25.9% (p < 0.05), while the decrease in ascorbic acid content was not significant after 400 MPa treatment. A total of 59 volatile aroma substances were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and a variety of characteristic aroma substances (i.e., valeraldehyde, (E)-2-hexenal, (E)-2-nonenal, and (E,Z)-2,6-nonadienal, among others) were retained after treatment with 400 MPa. In this study, DHPM technology was innovatively applied to cucumber juice processing with the aim of providing a continuous non-thermal processing technology for the industrial production of cucumber juice. Our results provide a theoretical basis for the application of DHPM technology in cucumber juice production.

Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk

Oat dietary fiber (ODF) could product some undesirable textures such as rough and thick when added to food products, resulting the waste of resources. In this study, dynamic high pressure microfluidization (DHPM) was used to treat ODF in different pressures, and ODF was backfilled into whole grain oat milk (WOM) to investigate the efficiency of DHPM in improving the undesirable taste from ODF. The physicochemical properties and the microstructure of the DHPM-treated ODF were also determined to investigate the modification mechanism. The results showed that the WOM with DHPM-treated ODF conferred lower particle size (D[90] decreasing by 22.80%–51.35%), firmness (decreasing by 0.08%–9.84%), apparent viscosity and coefficient of friction, especially 120 and 150 MPa. Meanwhile, the samples with DHPM had higher sensory scores such as particles detected (swallowing and after swallowing increasing by 38.10%–85.71% and 29.17%–62.50% respectively), smoothness (increasing by 6.9%–27.59%), and mouth-coating, indicating that DHPM treatment could improve the undesirable texture brought by ODF. In addition, DHPM treatment reduced the particle size and insoluble dietary fiber content and fragmented microstructure of ODF, it may weaken the particles detected and improve the smooth taste. The consistency coefficient of ODF decreased from 0.0091 (0 MPa) to 0.0038 (150 MPa), which could be related to the improvement of texture flow and mouth-coating. In conclusion, WOM with DHPM-treatment ODF improved the undesirable texture such as roughness and stickiness, possibly associated with the ability of DHPM to alter the particle size, apparent viscosity and microstructure of ODF. This study provided the method of modification and utilization of ODF, and provided the idea and feasible solution for preparation of WOM.

Rheological properties, multiscale structure, and in vitro digestibility of a maize starch–konjac glucomannan–bamboo leaf flavonoid complex modified by dynamic high-pressure microfluidization

The effects of dynamic high-pressure microfluidization (DHPM) treatment on the rheological properties, multiscale structure and in vitro digestibility of complex of maize starch (MS), konjac glucomannan (KGM), and bamboo leaf flavonoids (BLFs) were investigated. Compared with MS, the MS–KGM–BLF complex exhibited reduced viscosity and crystallinity, along with increased lamellar thickness to 10.26 nm. MS–KGM–BLF complex had lower viscosity after DHPM treatment. The highest ordered structure and crystallinity were observed at 50 MPa, with the α value increasing from 3.40 to 3.59 and the d value decreasing from 10.26 to 9.81 nm. However, higher DHPM pressures resulted in a decrease in the α value and an increase in the d value. The highest gelatinization enthalpy and resistant starch content were achieved at 100 MPa DHPM, while the fractal structure shifted from surface fractal to mass fractal at 150 MPa. This study presents an innovative method for enhancing the properties of MS.

Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis

Modification of proteins derived from plant sources is crucial for enabling their versatile applications in the food industry. In the present study, structural and functional properties of individual treated perilla protein isolate (PPI) through dynamic high-pressure microfluidization (DHPM) and enzymatic hydrolysis (EH) was compared with their sequential (DHPM-EH) treatment. Native PPI thick, sharp-edged blocks transformed into a collapsed structure with wrinkles after sequential (DHPM-EH) treatment. The synergistic effect between DHPM and EH, during sequential (DHPM-EH) treatment caused greater reduction (91.9%) in PPI particle size as compared to DHPM (87.3%), and EH (84.5%), which enhanced PPI solubility, even at low pH. Above treatments altered the conformational structure of PPI as evident from changes in surface hydrophobicity, free –SH groups conversion into –SS bonds, ultraviolet absorption and fluorescence intensities changes, and decreased α-helix, while increased β-sheets. The sequential (DHPM-EH) treated PPI showed enhanced foaming capacity (×3.59), as well as increased thermal and colloidal stability.

Enhancing vitamin D3 bioaccessibility: Unveiling hydrophobic interactions in soybean protein isolate and vitamin D3 binding via an infant in vitro digestion model

In the domain of infant nutrition, optimizing the absorption of crucial nutrients such as vitamin D3 (VD3) is paramount. This study harnessed dynamic-high-pressure microfluidization (DHPM) on soybean protein isolate (SPI) to engineer SPI-VD3 nanoparticles for fortifying yogurt. Characterized by notable binding affinity (Ka = 0.166 × 105 L·mol−1) at 80 MPa and significant surface hydrophobicity (H0 = 3494), these nanoparticles demonstrated promising attributes through molecular simulations. During simulated infant digestion, the 80 MPa DHPM-treated nanoparticles showcased an impressive 74.4% VD3 bioaccessibility, delineating the pivotal roles of hydrophobicity, bioaccessibility, and micellization dynamics. Noteworthy was their traversal through the gastrointestinal tract, illuminating bile salts' crucial function in facilitating VD3 re-encapsulation, thereby mitigating crystallization and augmenting absorption. Moreover, DHPM treatment imparted enhancements in nanoparticle integrity and hydrophobic properties, consequently amplifying VD3 bioavailability. This investigation underscores the potential of SPI-VD3 nanoparticles in bolstering VD3 absorption, thereby furnishing invaluable insights for tailored infant nutrition formulations.

Effect of dynamic high-pressure microfluidization on structural, physicochemical, and functional properties of pea albumin

Effect of dynamic high-pressure microfluidization on structural, physicochemical, and functional properties of pea albumin

Effects of dynamic high pressure microfluidization on the physical and chemical properties of carrot (Daucus carota L.)

Effects of dynamic high-pressure micro-fluidization (DHPM) on the physical and chemical properties of carrot juice was investigated in the present study. Carotene content, turbidity, centrifugal sedimentation rate, soluble solids content, color, and particle size and distribution of the samples homogenized with different pressures were evaluated. When compared with the control sample, carotene content, turbidity, suspension stability, centrifugal sedimentation rate, color, and particle size and distribution of the carrot juice showed a significant difference at different pressures. The result indicated that DHPM could improve the physical and chemical properties of carrot juice, such as increased carotene content, stability and affecting color positively resulting in a desirable high-quality juice for the consumer. Bangladesh J. Bot. 53(1): 123-129, 2024 (March)

Characterization and safety assessment of bamboo shoot shell cellulose nanofiber: Prepared by acidolysis combined with dynamic high-pressure microfluidization

The preparation of cellulose nanofiber (CNF) using traditional methods is currently facing challenges due to concerns regarding environmental pollution and safety. Herein, a novel CNF was obtained from bamboo shoot shell (BSS) by low-concentration acid and dynamic high-pressure microfluidization (DHPM) treatment. The resulting CNF was then characterized, followed by in vitro and in vivo safety assessments. Compared to insoluble dietary fiber (IDF), the diameters of HIDF (IDF after low-concentration acid hydrolysis) and CNF were significantly decreased to 167.13 nm and 70.97 nm, respectively. Meanwhile, HIDF and CNF showed a higher crystallinity index (71.32 % and 74.35 %). Structural analysis results indicated the successful removal of lignin and hemicellulose of HIDF and CNF, with CNF demonstrating improved thermostability. In vitro, a high dose of CNF (1500 μg/mL) did not show any signs of cytotoxicity on Caco-2 cells. In vivo, no death was observed in the experimental mice, and there was no significant difference between CNF (1000 mg/kg·bw) and control group in hematological index and histopathological analysis. Overall, this study presents an environmentally friendly method for preparing CNF from BSS while providing evidence regarding its safety through in vitro and in vivo assessments, laying the foundation for its potential application in food.

Enhanced Stability of Oral Vitamin C Delivery: A Novel Large-Scale Method for Liposomes Production and Encapsulation through Dynamic High-Pressure Microfluidization.

In recent years, nanocarriers have been widely used as an effective solution for oral administration of pharmaceuticals. However, there is still an urgent need to speed up their translation to clinical practice. Cost-effective and industrially scalable methodologies are still needed. Herein, the production of vitamin C-loaded liposomes for nutraceutical purposes has been investigated and optimized by adopting a High-Pressure Homogenizer. Initially, the impact of process parameters on particles size, distributions, and morphology was explored. The findings document that the pressure and cycle manipulation allow for control over liposome size and polydispersity, reaching a maximum encapsulation efficiency exceeding 80%. This significantly improves the storage stability of vitamin C, as demonstrated by monitoring its antioxidant activity. Furthermore, the in vitro simulation of gastrointestinal digestion shows that liposomes could protect the active substance from damage and control its release in the gastrointestinal fluid. Thus, the whole nanodelivery system can contribute to enhancing vitamin C bioavailability. In conclusion, the results indicate that this innovative approach to producing vitamin C liposomes holds promise for clinical translation and industrial scale-up. Indeed, by utilizing food-grade materials and straightforward equipment, it is possible to produce stable and functional liposomes suitable for health products.

Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology

Preparation of conjugated linoleic acid-rich oleogel emulsions by dynamic high-pressure microfluidization technology

Effect of dynamic high-pressure microfluidization treatment on soybean protein isolate–rutin non-covalent complexes

In this investigation, soybean protein isolate–rutin (SPI–RT) complexes were treated using dynamic high-pressure microfluidization (DHPM). The effects of this process on the physicochemical and thermodynamic properties of SPI were investigated at different pressures. Fourier-transform infrared spectroscopy and fluorescence spectroscopy provided evidence that the SPI structure had been altered. The binding of SPI to RT resulted in a decrease in the percentage of α-helices and random curls as well as an increase in the percentage of β-sheets. In particular, the α-helix content decreased from 29.84 % to 26.46 %, the random curl content decreased from 17.45 % to 15.57 %, and the β-sheet content increased from 25.37 % to 26.53 %. Moreover, fluorescence intensity decreased, and the emission peak of the complex was red-shifted by 6 nm, exposing the internal groups. Based on fluorescence quenching analysis, optimal SPI–RT complexation was achieved after 120-MPa DHPM treatment, and molecular docking analysis verified the interaction between SPI and RT. The minimum particle size, maximum absolute potential, and total phenolic content of the complexes were 78.06 nm, 21.4 mV and 74.35 nmol/mg protein, respectively. Furthermore, laser confocal microscopy revealed that the complex particles had the best microstructure. Non-covalent interactions between the two were confirmed using sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Moreover, the hydrophobicity of the complex particle's surface increased to 16,045 after 120-MPa DHPM treatment. The results of this study suggest that DHPM strongly promotes the improvement of the physicochemical properties of SPI, and provide a theoretical groundwork for further research.

Cultivating edible bio-inks: Elevating 3D printing with medium-internal-phase emulsion gel incorporating soybean protein isolate microgel particles

In response to changing dietary preferences and increasing health consciousness among consumers, the food industry is gradually moving toward healthier and higher-performance edible bio-inks. This study prepared soybean protein isolate microgel particles (SPIMP) using dynamic high-pressure microfluidization (DHPM) as a pretreatment method. Under DHPM pressure, the average particle size of SPIMP progressively decreased from 609.6 nm to 254.8 nm, accompanied by an increased interfacial adsorbed protein content of 81.78% and 91.49%. Contact angles of native SPI were measured at 70.1° ± 0.6°, while those for microgel particles were 78.1° ± 0.2°, 80.3° ± 0.7°, and 84.5° ± 1.2°, respectively. These SPIMP were then utilized to formulate a medium-internal-phase emulsion gel with an oil fraction of 50%. Microscopic analysis and examination of chemical interaction forces revealed that the network structure of the emulsion gel primarily formed through inter-droplet hydrophobic interactions and the formation of disulfide bonds. This enhancement contributed to the gel strength and water retention capacity of the emulsion. Rheological tests confirmed the outstanding shear-thinning properties and high viscoelasticity of the emulsion gel, positioning it as a promising edible bio-ink for 3D printing. Experimental printing further substantiated its suitability, confirming extrudability, printing performance, and self-supporting properties. Notably, the medium-internal-phase emulsion gel-based reduced-fat surimi products demonstrated better suitability for 3D printing within real food systems compared to traditional surimi products. This study introduced innovative approaches for producing medium-internal-phase emulsion gel with superior 3D printing properties, significantly expanding the potential for the development of edible bio-inks.

Thermal Stability Improvement of Core Material via High Internal Phase Emulsion Gels.

Biocompatible particle-stabilized emulsions have gained significant attention in the biomedical industry. In this study, we employed dynamic high-pressure microfluidization (HPM) to prepare a biocompatible particle emulsion, which effectively enhances the thermal stability of core materials without the addition of any chemical additives. The results demonstrate that the HPM-treated particle-stabilized emulsion forms an interface membrane with high expansion and viscoelastic properties, thus preventing core material agglomeration at elevated temperatures. Furthermore, the particle concentration used for constructing the emulsion gel network significantly impacts the overall strength and stability of the material while possessing the ability to inhibit oxidation of the thermosensitive core material. This investigation explores the influence of particle concentration on the stability of particle-stabilized emulsion gels, thereby providing valuable insights for the design, improvement, and practical applications of innovative clean label emulsions, particularly in the embedding and delivery of thermosensitive core materials.