Effect Of High Pressure Treatment Research Articles

Effect of high-pressure treatment and germination on the functional, rheological, and microstructural characteristics of red quinoa (Chenopodium quinoa) gels

This study investigates the effect of germination and high-pressure (HP) treatment on the functional and gelling behaviour of red quinoa (RQ) (Chenopodium quinoa). The grains were subjected to germination for 48 h followed by the application of four pressures (200, 300, 400 and 500 MPa) as well as their combinations to germinated quinoa (GQ) samples. The samples were ground, and the flour was analysed for functional, rheological, and microstructural attributes. Germination and HP treatment improved the functional and gelling properties of RQ samples significantly. The degradation of protein, fat, and starch-lipid complex of the flour led to an increase in the swelling capacity of flour. The treatments increased the oil absorption capacity from 50.02 ± 0.47 to 80.86 ± 0.88 % and emulsification capacity from 57.85 ± 0.71 to 64.17 ± 0.53 %. This increase is attributed to the dissociation and unfolding of polypeptides that expose the hydrophobic sites of amino acids. The decrease in least gelling capacity from 18 to 14% signified a decrease in the amount of flour required for the gelation. Rheometric and texture profile analysis demonstrated an improved gel strength. Moreover, the SEM micrographs showed an increased structure density and reduced porosity which further support the improved gel strength. The study would help to widen the scope of accommodating RQ flour as a gelling or thickening agent in the food industries.

Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels

The effects of high-pressure (HP) treatment at 400 MPa for 15 min on rheological properties of dispersions and gels of grass pea protein isolate (10% GPPI) containing different concentrations of Alyssum homolocarpum seed gum (0.2, 0.4 and 0.6% AHSG) were investigated. With the addition of AHSG, the amount of α-helix, β-sheet, and random coils in pre-treated GPPI decreased, whereas after HP treatment, α-helix and β-turn content increased. For AHSG-GPPI mixtures, it was found that HP treatment increased the intensity of X-ray diffraction peaks at 2θ = 11 and 26°, which had previously been found to decrease and become flatter with increasing gum concentration. The thermal degradation temperature (Td) and enthalpy (ΔH) increased after the addition of AHSG and following HP treatment. All mixed solutions had shear thinning behavior before and after HP treatment. When AHSG was added to GPPI, η0 and η∞ increased for both HP-treated and untreated samples, while after the treatment, the magnitude of η0 and η∞ slightly decreased. G′ values were higher than G″ values for all AHSG-GPPI dispersions, indicating a gel-like behavior for these mixtures. With increasing gum concentrations, G′ and G″ values of dispersions increased; however, these moduli decreased after exposure to HP treatment, though they were not statistically significant. The addition of AHSG significantly decreased the gelation temperature, increased the G′ value, and made the system more elastic during conventional heating and cooling ramps. When the HP treated samples were heated, the G′ value increasing trend was almost identical to that of the untreated samples, but during the cooling stage, the value of G′ for the HP treated samples were significantly higher.

Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment.

The effects of high pressure treatment were investigated on the physical properties and possible shelf-life extension of soy protein-based high moisture meat analog (S-HMMA) produced by the extrusion process. High pressure treatment was applied at 200, 400 and 600MPa for 5, 10 and 15min. Physical properties of S-HMMA including appearance, moisture content, color and texture were analyzed during storage at 4°C for 8weeks. Higher pressure and longer storage time significantly reduced moisture content by creating more air cells and increasing cavitation. L* value of S-HMMA products increased at higher levels of pressurization while increasing storage time tended to decrease lightness. The unpressurized control S-HMMA product showed increasing hardness and toughness, while S-HMMA products subjected to various pressures exhibited higher hardness and toughness over time compared to the control sample at 200-400MPa. Products treated with high pressure (600MPa) showed the highest reductions in microbial growth but the aroma of the beans became more pronounced.

Combining High-Pressure Processing and Supercritical Carbon Dioxide for Inactivation of Listeria innocua.

The effect of high-pressure treatment with supercritical CO2 on the inactivation of Listeria innocua in a fish soup was investigated. The soup was inoculated with L. innocua, packaged in modified atmosphere with 50:50 or 95:5 CO2:N2, high-pressure processed (300, 350, 400 and 600 MPa, 2 min) under subcritical (T < 304 K) or supercritical conditions (T > 304 K) and stored at 4 °C for up to 53 days. Treatment at 400 and 600 MPa had a significant (p < 0.05) effect on L. innocua under both supercritical and subcritical conditions. In contrast, pressurization at 350 MPa and supercritical conditions were needed to significantly (p < 0.05) inactive L. innocua. Increased levels of CO2 in the headspace significantly (p < 0.05) reduced the bacterial load during processing, and supercritical conditions had a significant (p < 0.01) interaction with both CO2 levels and pressure. Increased storage time gave significantly increased levels of L. innocua at 400 and 600 MPa. In addition, high levels of CO2 significantly decreased (p < 0.001) growth. However, 350 MPa under supercritical conditions seemed to set the L. innocua in a permanent lag phase, with slow and steadily decreasing numbers of bacteria during storage. All the design variables resulted in significant inactivation of L. innocua, and supercritical conditions combined with high levels of CO2 inhibited the recovery of L. innocua to a large degree.

Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi (Lates calcarifer) Muscle

ABSTRACT Three different treatments: pressurization at 200 MPa for 3 min (HPP), chitosan coating and then pressurization (CHPP), and chitosan coating (CHI) were used on barramundi muscle to investigate quality indices and enzymatic activities during chilled storage (4 ± 1°C). HPP significantly improved texture and reduced proteolytic activity and drip loss of barramundi muscle compared to CHI. Chitosan coating significantly reduced microbial growth as compared to HPP. CHPP treatment improved texture and reduced protease activity, total volatile basic nitrogen formation, drip loss, and microbial growth, but it accelerated lipid oxidation. Thus, HPP is the most favorable for improving barramundi muscle quality during chilled storage up to 23 days.

Influence of disaccharide and monosaccharide on the rheological behavior of dry-heated alocasia starch under high pressure assisted treatment

High viscous products made with starch are of great scientific interest in the food, pharmaceutical, and cosmetic industries because they can be used to make creams and gels, as well as functional foods and nutritional products. But, obtaining a good quality highly viscous materials represent a technological challenge. In this present study, the effect of high-pressure treatment at 120 psi for different time interval on the mixture of dry-heated alocasia starch in presence of monosaccharide and disaccharide was studied. A flow measurement test on the samples revealed their shear-thinning behavior. With 15 min of high-pressure processing time, the dry-heated starch and saccharide mixtures displayed the highest viscosity. The dynamic viscoelasticity measurement showed that the storage and loss modulus was enhanced significantly after high-pressure treatment, and all pressure-treated samples showed a gel-like structure (G/>G//). In temperature sweep measurement, the rheological profile of storage modulus, loss modulus, and complex viscosity exhibited a two-stage pattern, i.e., first increased, then decreased, and their values were enhanced significantly after pressure treatment. The resultant highly viscous dry-heated starch and saccharide system have various functionalities in diverse food and pharmaceutical products.

Effect of High-Pressure Treatments on the Properties of Food Packaging Materials with or without Antimicrobials.

The aim of this research work was the comparative study of the different properties of interest in the case of plastic materials for food use before and after being subjected to treatment by high hydrostatic pressure (HHP) as well as the impact of additivation with antimicrobials. This method of food preservation is currently on the rise and is of great interest because it is possible to extend the shelf life of many foods without the need for the use of additives or thermal processing, as is the case with other preservation methods currently used. The effects of HHP treatment (680 MPa for 8 min) on plastic materials commonly used in the food industry were studied. These materials, in sheet or film form, were polyethylene (PE), polyethylene terephthalate (PET), polystyrene (PS), multilayer polyethylene terephthalate-ethylene-vinyl alcohol copolymer-polyethylene (PET-EVOH-PE), multilayer polyethylene-polyethylene terephthalate (PE-PET), polyvinyl chloride aluminum (PVC-AL), and polylactic acid (PLA), which were provided by manufacturing companies in the sector. PE, PP, and PLA activated with tyrosol, zinc oxide, or zinc acetate were also tested. The phenomena and properties, such as overall migration, thermal behavior, oxygen barrier, and physical properties were analyzed before and after the process. The results show that the HHP process only slightly affected the properties of the materials. After pressurization, oxygen permeability increased greatly in PVC-AL (from 7.69 to 51.90) and decreased in PLA (from 8.77 to 3.60). The additivation of the materials caused a change in color and an increase in oxygen permeability. The additivated PE and PP showed migration values above the legal limit for certain simulants. The HHP treatment did not greatly affect the mechanical properties of the additivated materials. The main increases in the migration after HHP treatment were observed for PE activated with tyrosol or zinc oxide and for PS activated with zinc oxide. Activated PLA performed the best in the migration studies, irrespective of the HHP treatment. The results suggest that activated PLA could be used in HHP food processing as an inner antimicrobial layer in contact with the food packed in a container with the desired oxygen permeability barrier.

Differential proteomic analysis using a tandem-mass-tag-based strategy to identify proteins associated with the quality indicators of Penaeus vannamei after high-pressure treatment

To investigate the effect of high-pressure treatment on the quality of Penaeus vannamei, tandem-mass-tag (TMT)-labeled, quantitative proteomic technology was applied. After different high-pressure (HP) treatments were performed, 1,118,053 spectra were obtained, 2239 quantifiable proteins were found, and 169 proteins were identified as differentially expressed proteins (DEPs) compared with the untreated group. With DEPs, gene ontology annotation, Kyoto Encyclopedia of Genes and Genomes, and protein–protein interaction analyses were applied. The quality traits and the gene ontology enrichment analysis indicated that 400 MPa was more effective in maintaining the functions of protein and preserving shrimp quality than the 200 MPa and 600 MPa treatments. Correlation analysis between DEPs and quality traits showed that 113 DEPs were closely correlated with color and texture. Of these, hemolymph, hemocyanin, and several proteins might be protein markers for color; cathepsin l and collagen were good predictors of textural properties of shrimp muscle. This study explains the mechanism of quality changes in white shrimp under high pressure from a proteomics perspective, which has potential scientific significance and practical value for improving the quality of the product.

Effects of High-Pressure Treatments (Ultra-High Hydrostatic Pressure and High-Pressure Homogenization) on Bighead Carp (Aristichthys nobilis) Myofibrillar Protein Native State and Its Hydrolysate

The impacts of four treatments, ultra-high hydrostatic pressure (UHP), high-pressure homogenization (HPH), combined UHP + HPH (U-H), and HPH + UHP (H-U), on bighead carp (Aristichthys nobilis) myofibrillar protein (BMP) structure, functional hydrolysis property to pepsin, and antioxidant activity of hydrolysates were investigated. All treatments led to increase in low-molecular-weight BMP, the BMP stability, and hydrophobic group exposure, but decrease in total sulfhydryl content and BMP particle size, thus resulting in increased hydrolysis and antioxidant capacity of enzymatic hydrolysates. U-H treated BMP exhibited the highest surface hydrophobicity (924.5 ± 1.0), zeta potential absolute value (18.88 ± 0.11 mV), hydrolysis degree (54.5 ± 1.6%), and antioxidant activity, but the lowest α-helix (21.84 ± 2.61%), intrinsic fluorescence spectrum intensity, total sulfhydryl (7.24 ± 0.07 μmol/g), and mean particle size (182.57 ± 2.23 nm). Therefore, U-H might be a promising pretreatment to prepare bioactive peptide.

Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage

Hericiumerinaceus-millet (HM) composite beverage was prepared by mixing Hericium erinaceus juice and millet juice and then subjected to high-pressure processing (HPP) of 300 MPa and 600 MPa at room temperature and thermal processing (TP) of 100°C for 3 min. The differences in pH, total soluble solids, amino acid nitrogen content, total colony numbers, sensory scores, and shelf life of HPP-treated and TP-treated samples stored at 4°C, 27°C, and 37°C for 80 days and the differences in volatile substances stored at 4°C and 27°C for 30 days were studied. The results showed that there was no significant difference in total soluble solids, amino acid nitrogen, and pH when comparing HPP- and TP-treated HM beverages. The order of HM beverages’ shelf life following different treatments was as follows: TP-treated &gt;600 MPa HPP-treated &gt;300 MPa HPP-treated. When stored at 4°C, the shelf life of the three treatments was 63, 52, and 39 days, respectively. Compared with TP-treated beverages, HPP-treated beverages better retained their ester flavor compounds, especially ethyl acetate. Moreover, the main volatile compounds in TP-treated beverages changed more during storage than those in HPP-treated beverages. Overall, HPP-treated beverages had advantages in terms of flavor over TP-treated beverages.

The effects of high pressure treatment on the structural and digestive properties of myoglobin

The effects of high pressure treatment (100–400 MPa for 20 min) on the structural and digestive properties of myoglobin were investigated by UV–vis absorption spectroscopy, intrinsic and synchronous fluorescence spectroscopy and molecular dynamics simulation. High pressure treatment induced the exposure of aromatic residues and changed the interaction between heme and globin, which in turn increased the gastrointestinal digestibility of myoglobin. Molecular dynamics simulation indicated that the hydrophobic interaction and hydrogen bonds of the myoglobin-pepsin complex were weakened after high pressure treatment, but the dipolar interaction was strengthened. The findings revealed the mechanisms on high pressure-induced increase in digestibility of myoglobin.

Effect of High-Pressure Treatment on Blue Marlin (Makaira nigricans) Quality During Storage

ABSTRACT The quality effects of high-pressure processing (HPP) under 200, 300, 400, and 500 MPa for 5 min on blue marlin meat stored at 4°C and 15°C were evaluated. Pressurization under a treatment of >300 MPa on marlin samples significantly delayed the increase in aerobic plate count (APC) during storage at 4°C and 15°C. Meanwhile, the samples pressurized more than 200 MPa had considerably lower levels of total volatile basic nitrogen (TVBN) and histamine than control sample during storage at 4°C and 15°C. Overall, these results indicated that pressure up to 300 MPa for 5 min significantly retarded the growth of APC and TVBN and histamine production. Therefore, HPP on marlin meats is a useful technique to prevent quality deterioration, extend the shelf-life, and reduce histamine fish poisoning risk

Effect of high-pressure treatment on oscillatory rheology, particle size distribution and microstructure of microalgae Chlorella vulgaris and Arthrospira platensis

Microalgae are rich in protein and bioactive compounds with a wide application in food, pharmaceutical, cosmetics and nutraceutical industries. However, the rigid cell wall remains the bottleneck for the extraction and release of cellular constituents in microalgae. High-pressure (HP) processing an athermal process has been explored to overcome the challenges. The objective of this study was to investigate the influence of high-pressure (HP) treatment (300–600 MPa/15 min) on the rheological, thermal, structural and particle size distribution of dry powdered form of two selected microalgae, namely Chlorella vulgaris (Chlorella) and Arthrospira platensis (Spirulina). HP-treatment of microalgae successfully transformed the liquid-like (G″ > G′) suspensional behavior to a solid-like (G′ > G″) gel by disrupting the cell wall of the biomass and denatured algal proteins. The gel rigidity (G′) increased with increasing the pressure from 300 to 600 MPa for both microalgae suspensions; however, the Spirulina exhibited the most significant improvement in the rigidity (6219 Pa) than the Chlorella (2340 Pa). HP-treatment at 300 MPa resulted in partial rupture of the Chlorella cell wall, which disintegrated completely at 600 MPa with exposure of the inner structure. The tubular shape of the Spirulina was not observed in the untreated sample; however, it appeared in the micrographs when the sample was treated above 300 MPa with the disintegration of the cellular mass. Chlorella had a bimodal particle size distribution (PSD) and the volumetric median particle size (Dv50) did not change significantly with the pressurization. Conversely, a unimodal PSD appeared in Spirulina and those particles were significantly affected by the pressure. The obtained information could be useful for food product development and tailoring the gel rigidity of the designed food products.

Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin

The effects of high-pressure treatment (100–200 MPa) on the emulsion and gelation properties of rabbit myosin were investigated. When the myosin treatment pressure was increased from 0.1 (control) to 150 MPa, the proportion of α-helix significantly decreased, those of β-sheet and β-turn significantly increased, and the absolute enthalpy value significantly increased (P < 0.05). Myosin emulsion exhibited increased storage modulus and loss modulus, increased gel strength, decreased centrifugal loss and a dense, compact network of emulsion gel when the myosin treatment pressure was increased from 0.1 to 150 MPa. When the treatment pressure was increased to 200 MPa, the emulsion showed decreased storage modulus and loss modulus, decreased gel strength, increased centrifugal loss, and a less compact network with large cavities and globular aggregates. Therefore, moderate pressure treatment (150 MPa) modified the myosin emulsion structure and improved the thermal, rheological and gelation properties of the myosin emulsion, while higher-pressure treatment (200 MPa) weakened the thermal, rheological and gelation properties of the emulsion.

Effect of High Pressure Treatment on Structural, Functional, and In‐Vitro Digestibility of Starches from Tubers, Cereals, and Beans

AbstractStarch from different sources (wheat, rice, corn, waxy corn, potato, sweet potato, and kidney bean) are subjected to high pressure treatment (HPT) at 300 and 600 MPa and are evaluated for changes in digestibility, structural, thermal, and pasting properties. HPT alters the surface of starch granules and significantly disrupts morphology of granules. Increase in average granule size and decrease in relative crystallinity is observed in high pressure treated starches. However, a significant decrease average granule size is observed at 600 MPa. High pressure treated starches show progressive reduction in both swelling power and solubility with increase in pressure. HPT results in reduction in gelatinization temperatures and enthalpy of gelatinization (ΔHgel) while starches except potato starch treated at 600 MPa do not show any endothermic peak indicating complete destruction of crystalline structure. Peak and final viscosity of native starches is higher than those of their counterpart high pressure treated starches except waxy corn starch. Increase in gel firmness and destruction of internal structure of starches especially that of tuber starches treated at high pressures is observed. HPT lowered rapidly digestible starch fraction and increased slowly digestible starch and resistant starch fraction.

Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa).

High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets (Salmo salar and Pleuronectes platessa). Specifically, physico-chemical (VOCs, untargeted metabolomics spectra, pH and color), microbiological (Enterobacteriaceae, Pseudomonas spp., mesophilic and psychrotrophic bacteria) and sensory traits were evaluated at different days of refrigerated storage. From the results obtained, it is possible to state that the high pressure significantly (p ≤ 0.05) reduced microbial growth for each investigated microorganism. Regarding the colorimetric coordinates, no remarkable effects on a* and b* indices were found, while a significant effect (p = 0.01) was observed on the colorimetric index L*, making the HP-treated samples lighter than their respective controls. The sensory analysis showed that for the odor attribute, the HP treatment seems to have had a stabilizing action during shelf-life. Moreover, the treated samples obtained a better score than the respective controls (p ≤ 0.05). With regards to texture and appearance attributes, the treatment seems to have had a significant (p ≤ 0.05) effect, making the treated samples more compact and opaque than controls, therefore resulting in the loss of the characteristics of raw fish for the treated samples. Moreover, from a chemical point of view, HP treatment prevents the development of volatile sulfides and delays the formation of histamine (p ≤ 0.05). Very interestingly, the metabolomic approach revealed novel dipeptide markers for the HP procedure.

Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)

High pressure (HP) is a non-thermal treatment that is generally used to reduce the microbiological contamination of food products, such as Atlantic salmon (Salmo salar). However, HP is known to alter the stability of proteins and can therefore affect the quality of salmon flesh. In this study, the effects of HP treatment for 5 min at 200, 400 and 600 MPa on the structure of Atlantic salmon were investigated. Transversal histological sections revealed a decrease in the fibre size from 200 MPa associated with an expansion of the extracellular spaces. Connective tissue was found to be modified from 400 MPa, resulting in an increase in its surface area. Fourier transform infrared (FT-IR) microspectroscopy revealed a reduction in the α-helix content and an increase in the aggregated β-sheet structure content with increasing pressure, reflecting a change in the secondary structure of proteins from 200 MPa.

The Effect of High-Pressure Treatment and Skimming on Caprine Milk Proteins

Background: Proteins are susceptible to HP-treatment and there is a need to determine the applicability of HP-treatment in dairy production. The aim of this study was to determine the effect of HP-treatment at 200–500 MPa (tconst. = 10 min; Tconst. = 20 °C) and skimming of HP-treated milk on the content of nitrogen compounds and protein composition of caprine milk. Methods: The content of nitrogen (total, non-casein, non-protein) was determined using the Kjeldahl method. Casein fractions and whey proteins were separated using SDS-PAGE electrophoresis. Color parameters were measured in the CIELAB color space. Results: HP-treatment decreased (p &lt; 0.05) the content of non-casein nitrogen and soluble whey proteins. Skimming decreased the content of nitrogen compounds, and the noted decrease was more pronounced in HP-treated milk. Pressure and skimming had no influence on the proportions of α-, β-, κ-casein, β-lactoglobulin and α-lactalbumin. Total color difference (ΔE) increased with a rise in pressure, particularly in skim milk. Conclusion: HP-treatment led to a loss of protein solubility at pH 4.6 in caprine milk. In HP-treated milk, skimming did not induce changes in protein composition, despite a decrease in the content of nitrogen compounds after the separation of the cream layer. Higher values of ΔE in skim milk than in whole milk point to changes in colloidal phase components.

High Pressure Treatment Modifies Rigid Structure of Myoglobin and Improves Its Digestibility

Abstract Objectives Myoglobin is a special globular protein composed of a polypeptides chain and a heme group. Our previous in vitro and in vivo studies have shown that myoglobin is less susceptible to digestion because of its rigid structure. High pressure treatment is gaining more and more popularity in meat industry. To improve the digestibility and nutritional value of myoglobin, the effects of high pressure treatment on the structural and nutritional properties of myoglobin were investigated. Methods Myoglobin was treated during 100–400 MPa for 20 min, spectroscopic techniques and an in vitro digestion model were performed. Results High pressure treatment induced unfolding of globin and dissociation of heme, with an increase in the absorbance of Soret band and a reduction in the intensity of intrinsic and synchronous fluorescence spectra. Some certain changes occurred in the dissociated heme group, as the content of heme and metmyoglobin decreased. The gastric and intestinal digestibility of myoglobin increased as the pressure rose. Conclusions The results indicated that high pressure treatment could be a promising technology to improve digestibility of myoglobin by modifying its structure to improve its nutritional value. Funding Sources This work was supported by the grants from NSFC (32072211).

Effects of high-pressure treatment on the structure and function of myofibrils.

The effects of high pressure (40–70 MPa) on the structure and function of myofibrils were investigated by high pressure microscopy. When this pressure was applied to myofibrils immersed in relaxing solution, the sarcomere length remained almost unchanged, and the A band became shorter and wider. The higher the applied pressure, the faster the change. However, shortening and widening of the A band were not observed when pressure was applied to myofibrils immersed in a solution obtained by omitting ATP from the relaxing solution. However, even under these conditions, structural loss, such as loss of the Z-line structure, occurred. In order to evaluate the consequences of this pressure-treated myofibril, the oscillatory movement of sarcomere (sarcomeric oscillation) was evoked and observed. It was possible to induce sarcomeric oscillation even in pressure-treated myofibrils whose structure was destroyed. The pressurization reduced the total power of the sarcomeric oscillation, but did not change the average frequency. The average frequency did not change even when a pressure of about 40 MPa was applied during sarcomeric oscillation. The average frequency returned to the original when the pressure was returned to the original value after applying stronger pressure to prevent the sarcomere oscillation from being observed. This result suggests that the decrease in the number of myosin molecules forming the crossbridge does not affect the average frequency of sarcomeric oscillation. This fact will help build a mechanical hypothesis for sarcomeric oscillation. The pressurization treatment is a unique method for controlling the structure of myofibrils as described above.