Effect Of High Pressure Homogenization Research Articles

Potential Applications of High Pressure Homogenization in Winemaking: A Review

High pressure homogenization (HPH) is an emerging technology with several possible applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic inactivation, cell disruption for the extraction of intracellular components, as well as modification of food biopolymer structures to steer their functionalities. All these effects are attributable to the intense mechanical stresses, such as cavitation and shear forces, suffered by the product during the passage through the homogenization valve. The exploitation of the disruptive forces delivered during HPH was also recently proposed for winemaking applications. In this review, after a general description of HPH and its main applications in food processing, the survey is extended to the use of this technology for the production of wine and fermented beverages, particularly focusing on the effects of HPH on the inactivation of wine microorganisms and the induction of yeast autolysis. Further enological applications of HPH technology, such as its use for the production of inactive dry yeast preparations, are also discussed.

Effects of high-pressure homogenization on physical and thermal properties of citrus fiber

In this study, the adsorption and morphology properties of the dehydrated citrus fiber dispersion produced by high-pressure homogenization (90 MPa and 160 MPa) were investigated, and the microstructure and thermal properties were further analyzed for their alteration of physical properties. The fiber dispersions were homogenized at two pressure levels (90 MPa and 160 MPa). The average particle size of citrus fiber reduced significantly after the high-pressure homogenization (HPH) process. Meanwhile, the HPH process significantly increased the adsorption properties both for water and oil. Citrus fiber particles changed from spherical to multi-branched flake-like structure after HPH. On the molecular level, it is shown that the main components of citrus fiber were transformed and the crystal structure was changed after the HPH. In addition, the glass transition temperature (Tg) of the citrus fiber reduced with the increase of HPH pressure, with the lowest Tg of samples dropped from 71.14 ± 1.21 to 51.08 ± 1.33 °C after HPH.

Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion.

In this study, the effect of high-pressure homogenization on the water-in-oil-in-water (W1/O/W2) double emulsions containing fish protein hydrolysate and fish oil encapsulated within a complex of whey protein concentrate and inulin were investigated in order to produce stable double emulsion. After adequacy of the positive influence of high-pressure homogenization at W1/O (one pass) and W1/O/W2 (three passes), the double emulsions were produced with (H) and without (HS) high-pressure homogenization. H samples were demonstrated lower CI of double emulsion and higher amounts of yield, total oil, encapsulated oil, EPA and DHA of microcapsules in comparison with HS samples. At subsequent step, response surface methodology were applied to optimize the high-pressure homogenization conditions (700-1500Ba) of double emulsions in terms of minimum CI of emulsions and maximum microencapsulation efficiency and oxidation stability. Optimal conditions were obtained by using high-pressure homogenization at 1000 and 1100 Ba on W1/O and W1/O/W2, respectively.

The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar

Abstract Strawberry drinks are considered as functional food products due to their high content of health-promoting compounds such as polyphenols. High-pressure homogenization (HPH) results in microbial inactivation while significantly disrupting the plant matrix. This study evaluated the effect of HPH (up to 200 MPa) and number of cycles (at 200 MPa) on the physicochemical, structural and functional attributes of strawberry nectar, with and without the common filtration step that removes part of the polyphenols. HPH reduced particle size, and negatively affected the stability against sedimentation. Surprisingly, viscosity of the filtered drink at low shear-rates increased after homogenization. Color and anthocyanin content were only slightly affected by pressure levels, while total polyphenol concentration was not affected by pressure levels yet significantly increased (up to 30%) following cycling, possibly because of polyphenol extraction from the pulp and achenes. Thus, HPH cycling can be a promising technology for enhancing health-promoting capacity of polyphenol-rich matrices. Industrial relevance Enhancing the health promoting potential of foods is a major driving force for the utilization and further development of novel process technologies. High pressure homogenization is known to decrease the microbial count while significantly disrupting the plant matrix due to the extensive shear forces. This disruption may have, on one hand, major impact on the techno-functional properties like physical stability, rheology and color, yet on the other hand it might result in the release of various bioactive compounds from the plant matrix. Strawberry nectar is a valuable commodity that is often considered as a functional product due to the range of health promoting components, including polyphenolic compounds such as anthocyanins and phenolic acids. Yet very little information exists in the literature regarding the outcome of high pressure homogenization parameters on the properties of strawberry nectars/juices. The data provided in the presented manuscript can fill such a gap regarding strawberry based drinks and also provide a reference for the effect of such technologies on other plant based products.

Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein

In order to expand the utilization of shellfish proteins in various products, the physicochemical, rheological and emulsifying properties of oyster myofibrillar protein (OMP) affected by high-pressure homogenization (HPH) were evaluated. HPH (0, 40, 80 and 120 MPa) was applied to treat OMP dispersion. The results showed that HPH at varying pressures (0, 40, 80 and 120 MPa) led to changes in physicochemical, rheological and emulsifying properties of OMP. The shear stress, apparent viscosity and the viscosity coefficients (k) decreased, but flow index (n) increased. EAI, ESI, AP% and creaming stability increased but droplet size distribution of emulsions became narrower. Absolute zeta potential and protein solubility increased but particle size and turbidity of OMP reduced after HPH treatment. HPH changed the OMP secondary structure and caused tertiary and quaternary structural changes. The HPH treatment contribute to improvement in OMP rheological and emulsifying properties, and 80 MPa was the optimum pressure for modification. The improvements in functional properties of OMP could be attributed to its unfolded conformation structure with reduced particle size and higher surface net charges produced by HPH. The findings of improved functional properties demonstrated the potential use of OMP as protein supplement in formulated foods.

Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara

The effect of high pressure homogenization (HPH) on soy okara was studied. To this purpose, okara dispersions (10 g/100 g) were subjected to 1 pass at 50, 100 and 150 MPa and to 5 passes at 150 MPa. Samples were analyzed for stability, particle size, microstructure, and viscosity. Results highlighted that the increase of HPH intensity was associated with the structural disruption of okara particles, leading to physically stable homogenates having increasing viscosity. This was mainly attributed to an increase in okara solubility, due to fibre and protein release. The latter resulted almost complete, reaching values up to 90% of the protein originally entrapped in okara matrix. Absorbance at 280 nm, SH groups and dimension of proteins revealed that HPH treatments favoured the extraction of the main protein fractions even if, at the higher intensity level, extracted proteins probably underwent conformational changes and reassembling phenomena.

Effects of high pressure homogenization on physical stability and carotenoid degradation kinetics of carrot beverage during storage

Effects of high pressure homogenization (HPH) on physical stability and carotenoid degradation kinetics of carrot beverage during storage were investigated. Different pressure (60 MPa, 120 MPa and 180 MPa), passes (1 and 3 passes) and inlet temperature (25 °C and 60 °C) were applied. Results suggested HPH with moderate inlet temperature better preserved the color during storage than the combination of HPH and heat treatment (HT). Carrot beverage had progressively worse stability during storage according to ζ-potential and relative turbidity (Trel). Moreover, HPH combined with HT caused the lower Trel (56.18–74.43%) during storage than HPH at 25 °C (68.55–82.07%). The viscosity of beverage increased during storage and the rheological curve conformed to Herschel-Bulkley model. Degradation kinetics of carotenoids during storage followed first-order reaction. HPH assisted by moderate inlet temperature (180 MPa, 1 pass and 60 °C) better preserved carotenoids (41.70 μg/mL at the 28th day) than other treatments.

Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation

This study aimed to investigate the suitability of lentil protein and emulsions thereof for the formulation of a milk substitute. The effect of high-pressure homogenisation and heat treatments on functional and physico-chemical properties of lentil protein solutions (3.3% w/w) and the emulsions, containing fat contents similar to commercial cow’s milk, was studied. Dynamic high-pressure treatments of 180 and 900 bar greatly affected physical and structural properties of the lentil proteins: the particle size was reduced by 100-fold to 129.00 nm for samples homogenised at 900 bar, leading to an almost complete solubilisation. Surface properties of lentil protein changed, as shown in an increase of hydrophobicity and decrease of free sulfhydryl groups, while changes in secondary structure and aggregation did not develop. Little impact was observed of the heat-treatment at 65 or 85 °C, however, colour changed from a faint pink hue to be more white in appearance. The obtained emulsions exhibited good colloidal stability at both homogenisation pressures, while overall product quality was best when treated at 900 bar. Sensory analyses showed the formulated lentil-based milk substitute had textural and organoleptic profiles comparable to commercial plant-based milk substitutes, including soya-based products. Lentil protein isolates showed great potential to be used formulating milk substitutes with a high-protein content, similar to cow’s milk.

Evaluation of physical stability of high pressure homogenization treatment cloudy ginkgo beverages

The effects of high pressure homogenization (HPH) on physical properties and stability of cloudy ginkgo beverages were studied. The cloudy ginkgo beverage was homogenized by different pressure regimes from 0 to 110 MPa. The particle size distribution, zeta potential, microstructure, turbiscan, and suspension stability index were detected to evaluate the changes in physical properties and stability of beverages. The particle size and zeta potential decreased gradually when homogenization pressure increased due to the disruption of particles. The stability of beverages was improved significantly when pressure increased in range of 0–70 MPa. However, the “over-processing” phenomenon of beverages occurred at the higher pressure when the pressure was higher than 70 MPa. Compared to suspension stability, turbiscan could accurately reveal the “over-processing” phenomenon and is more suitable to evaluate the stability of ginkgo cloudy beverages. The beverages treated at 70 MPa had better stability than the beverages treated at 30 and 110 MPa during 4 months of storage. The results indicated HPH application with the appropriate pressure is an promising technique to improve beverage stability.

Effects of high pressure homogenize treatment on the physicochemical and emulsifying properties of proteins from scallop (Chlamys farreri)

In this study, the effects of high pressure homogenization (HPH) (0, 20, 40, 60, 80 and 100 MPa) on physicochemical and emulsifying properties of scallop (Chlamys farreri) protein (CFP) solutions were investigated. With the increasing of homogenize pressure, CFP solutions have better solubility. HPH could significantly decrease the particle size, which is distributed mainly in 300–600 nm. Compared with other treatments, HPH at 100 MPa showed highest surface hydrophobicity index (H0) (131.22 ± 2.22), higher nitrogen soluble index (NSI) (92.72 ± 0.53%) and higher free sulfhydryl group (3.97 ± 0.20 μmol/g protein). Circular dichroism (CD) inspections showed that 100 MPa of high pressure homogenization could make the random coil component decrease and the β-sheet component increase. The adsorbed proteins (AP %) of the emulsions progressively increased from 39.69 ± 0.11% to 61.89 ± 1.01% with the pressure of homogenization increasing from 20 to 100 MPa. Most of the proteins in the emulsions were adsorbed after HPH. Laser scanning confocal microscopy (LSCM) showed stability of the emulsion was increased by HPH. This work showed that HPH treatment has positive effects on physiochemical and emulsifying properties of CFP for innovative technologies for the potential industrial applications.

Curcumin nanoparticles containing poloxamer or soluplus tailored by high pressure homogenization using antisolvent crystallization

Curcumin is a natural active constituent of Curcuma longa from Zingiberaceae family that shows many different pharmacological effects such as anticancer, antioxidant, anti-inflammatory, antimicrobial and antiviral effect. However, its bioavailability is profoundly limited by its poor water solubility. In this study antisolvent crystallization followed by freeze drying was used for the preparation of curcumin nanoparticles. The presence of different ratios of hydrophilic polymers (poloxamer 188 & soluplus) on physicochemical properties of curcumin nanoparticles was also investigated. In addition, the effect of high pressure homogenization (HPH) on solubility and dissolution properties of curcumin was investigated. All nanoparticle formulations were examined to determine their particle size distribution, saturation solubility, morphology (SEM), solid state (DSC, XRPD and FT-IR) and dissolution behavior. It was observed that curcumin crystallized in the presence of polymers exhibited better solubility and dissolution rate in comparison with original curcumin. The results showed that the concentration of the stabilizer and the method used to prepare nanoparticles can control the dissolution of curcumin. The crystallized nanoparticles showed polymorph 2 curcumin with lower crystallinity and higher dissolution rate. Curcumin nanoparticles containing 50% soluplus prepared via HPH method presented 16-fold higher solubility than its original form. In conclusion, samples crystalized and proceed with HPH technique showed smaller particle size, better re-dispersibility, higher solubility and dissolution rate in water compared with a sample prepared using a simple antisolvent crystallization process.

Application of multi pass high pressure homogenization to improve stability, physical and bioactive properties of rosehip (Rosa canina L.) nectar

The effect of high pressure homogenization (HPH) on physical and bioactive properties of rosehip nectar was investigated. Rosehip nectar has a sedimentation problem while waiting on the market shelf during the sale, for solving this problem, nectars were passed 1, 2 and 3 times through 75, 100 and 125 MPa pressures. Mean particle size decreased as pressure and pass number increased (p < 0.05), whereas zeta potential did not change (p > 0.05). Microstructural images revealed that HPH treatment disrupted the cells and caused to release of cell materials to serum. HPH treatment increased the ΔE values (from 2.48 to 6.03). HPH treated samples showed no sedimentation during storage for 15 days. All samples showed shear thinning behavior and were characterized as weak gel network (G′ > G″). Total phenolic content and ascorbic acid results were decreased by HPH treatments due to increasing outlet temperatures of product, however, antioxidant capacity of nectars increased after treatment due to increasing total carotenoid content. This study indicated that HPH treatment could solve the sedimentation problem during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.

Effects of high pressure homogenization on rheological properties of rice starch

ABSTRACTGelatinized starch paste was prepared by gelatinizing rice starch at 95 °C in a water bath. Then, the rice starch (both normal rice starch and waxy rice starch) paste was subjected to high-pressure homogenization at homogenizing pressure of 20, 40, 60, 80 MPa. The rheological properties (including shear stress versus shear rate, apparent viscosity versus shear rate and thixotropy) of starch paste were studied. The high-pressure homogenization was able to improve the flow properties of starch paste. The shear stress increased with the increasing shear rate, and the Power law equation was capable of fitting the shear stress versus shear rate quite precisely. High-pressure homogenization treatment sharply decreased the thixotropy of starch paste, and the thixotropy of rice starch (both NRS and WRS) paste decreased with the increasing homogenous pressure.

Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions

The effect of high pressure homogenization (HPH) treatment (40 to 200MPa) on the structure, interfacial properties and oxidative stability of soy protein isolate emulsions were investigated. After HPH process, emulsifying activity (EAI) and emulsion stability (ESI) could be improved by 114% and 125%, percentage of protein adsorbed to oil-in-water emulsions significantly improved when the pressure was not more than 160 MPa. SDS-PAGE showed that the HPH caused more low molecular mass subunits as the samples were treated below 160 MPa. FTIR traced the changes of four conformations in the secondary structure. Within a suitable pressure range, the apparent viscosity increased with the increasing of pressure, which reflected shear thinning; rheological measurement of emulsions showed G'>G'', G' and G'' both increased significantly with frequency increasing; emulsions treated by HPH had better oxidative stability. This paper suggested the HPH was a useful method for preparation the highly viscous and stable emulsions.

Effects of high pressure homogenization and addition of oil on the carotenoid bioaccessibility of carrot juice.

Food processing and dietary lipids are considered as important factors for carotenoid bioaccessibility. The effects of high pressure homogenization (HPH) combined with oil or emulsion on carotenoid retention and bioaccessibility during digestion were investigated. The results illustrated that HPH decreased the area-based diameter (D[3,2]), and negative correlations were found between the total carotenoid bioaccessibility (TCB) and D[3,2] of carrot juice. The bioaccessibility of total carotenoids, β-carotene and α-carotene of the homogenized samples was below 6%, while the addition of 2% oil, 10% oil or emulsion increased the carotenoid bioaccessibility (up to 14.08% for α-carotene). The carotenoid retention rate (CRR) of the homogenized samples was higher than that of the homogenized samples with oil or emulsion in each digestion phase. The CRR in the small intestine phase had a significant negative correlation with TCB, and therefore, a high TCB could be achieved despite a low CRR in the small intestine. Oil added as an emulsion had a slightly higher volume of free fatty acids released compared with oil added as such.

Effect of high pressure homogenization on physicochemical properties of curcumin nanoparticles prepared by antisolvent crystallization using HPMC or PVP

Dissolution enhancement of poorly water soluble drugs is a major challenge in pharmaceutical industry. The aim of this study is to fabricate curcumin nanoparticles by antisolvent crystallization in the presence of PVP-K30 or HPMC with various concentrations as a stabilizer. The effect of high pressure homogenization on properties of curcumin particles is also investigated in this study. The antisolvent crystallization method followed by freeze drying (CRS-FD) and also antisolvent crystallization and high pressure homogenization followed by freeze drying (HPH-FD) were employed to modify curcumin particles. Physical mixtures of the drug and additives were also prepared for comparison purposes. The solid state analysis (DSC, XRPD and FT-IR studies), particle size measurement, morphological analysis, saturation solubility and dissolution behavior of the samples were investigated. The curcumin crystallized without using stabilizer produced polymorph 2 curcumin with lower crystallinity and higher solubility. The samples obtained in the presence of stabilizers showed higher solubility compared to its physical mixtures counterpart. It was found that the stabilizers used in the current study were capable of inhibiting the crystal growth of particles during crystallization. High pressure homogenizer method generated smaller particles compared to those samples that were not subjected to high pressure homogenizer (for example, 2748 nm for 5% PVP CRS-FD sample and 706 nm for 5% PVP HPH-FD sample). Particles obtained via HPH showed better solubility and dissolution rate compared to those samples that HPH was not employed (for example, the saturated solubility of 25% PVP CRS-FD sample was near 2 μg/ml while this amount was approximately 4.3 μg/ml for 25% HPH-FD sample. The effect of high pressure homogenization on dissolution rate is more pronounced for samples with lower stabilizer ratio. The samples prepared with high pressure homogenizer using 50% PVP showed 25-fold higher solubility compared to untreated curcumin. Generally, it can be concluded that the method of preparation, selection of suitable stabilizer and concentration of stabilizer play a critical role on particle size and dissolution rate of curcumin.

High-Pressure Homogenization Pre-Treatment Improved Functional Properties of Oyster Protein Isolate Hydrolysates.

The effects of HPH (high-pressure homogenization) pre-treatment on the functional properties of OPIH (oyster protein isolates hydrolysates) were studied. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles, solubility, particle size distribution, zeta potential, surface hydrophobicity, emulsifying activity index and microstructure of emulsions were analyzed. Results indicated that HPH pre-treatment increased the accessibility of OPI to trypsin hydrolysis, resulting in decease in particle size, increase in solubility, absolute zeta potential, surface hydrophobicity and emulsifying activity index. In addition, HPH pre-treated OPIH emulsions became more uniform and the particle size of droplets decreased. These results revealed that HPH pre-treatment has the potential to modify the functional properties of OPIH.

Effect of high-pressure homogenization on the extraction of sulforaphane from broccoli (Brassica oleracea) seeds

High-pressure homogenization (HPH) has the potential to improve the exaction yield of bioactive compound from food and food waste. This study investigated the use of HPH or microfluidization as an alternative assisted method for sulforaphane extraction from raw broccoli seeds. The mean particle size, morphological characteristics, and extraction yields of all samples processed at different HPH pressure levels (3000-23,000 psi) and passes (1–5) were examined. After HPH, the particle size of broccoli seeds was reduced 2–10 times and the particle size distribution pattern also changed from bimodal to unimodal with increasing pressures and number of passes. The highest sulforaphane content obtained with HPH at 5000 psi and 5 passes was 2199 μg sulforaphane/g broccoli seeds, which is 3 times more than the control one. Particular interest was given to the relationship between sulforaphane yield and particle size. Generally, the extraction yield increased with decreasing particle size; however, excessive size reduction did not necessarily result in significant increase in sulforaphane content. In addition, the pressure is not the higher the better (<8000 psi, 55 MPa). Scanning electron morphology (SEM) also confirmed that cell rupture and cell walls breakage occurred during the HPH process.

Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice

Effects of high pressure homogenization (HPH) on stability, water-soluble pectin (WSP) and total carotenoid bioaccessiblity (TCB) of carrot juice were investigated to reveal the feasibility of applying HPH for improving TCB and the relationships between WSP and TCB induced by HPH. Results illustrated that HPH improved the juice stability and TCB. HPH increased the uronic acid content (UAC), and decreased the degree of methoxylation (DM) and acetylation (DAc) of WSP compared to non-homogenization. However, pressure and pass showed no significant effect on UAC, DM and DAc. HPH decreased the weight-average molar mass of WSP, signifying the degradation, which was enhanced by the increasing pressure. Emulsifying activity (EA) decreased with the increasing pass and inlet temperature. Functional relationships were found between TCB and WSP characteristics (DM and EA). Lower DM and EA contributed to higher TCB. Moreover, statistical correlations were found between TCB and indicators of WSP (UAC and DAc).

Effect of high pressure homogenization (HPH) on the rheological properties of taro (Colocasia esculenta (L). Schott) pulp

Abstract Our present work was undertaken to evaluate the effect of high pressure homogenization (HPH, from 0 to 60 MPa) on the steady-state shear and viscoelastic properties of taro pulp. HPH reduced taro pulp particle size, increased the dispersion of pulp particles and pulp consistency. The steady flow behavior of the native (0 MPa) and homogenized taro pulps (10–60 MPa) could be well described by the Hershel-Bulkley model. HPH increased the yield stress (σ0) and consistency index (k) of taro pulp, and decreased the flow behavior index (n). The dynamic rheological measurement showed that all the pulps (0–60 MPa) have dominant elastic properties over the viscous ones, and that the pulps could be characterized as weak gels. Moreover, HPH increased taro pulp both the storage (G′) and loss (G′′) modulus, showing that HPH improved pulp both elastic and viscous behavior. The obtained G′ and G′′ values were then modeled as a function of oscillatory frequency (ω) using the power law model. The observed increase in pulp viscoelasticity could be attributed to taro starch gelatinization and taro protein denaturation induced by HPH process, resulting in the homogenized pulps with stronger gel networks.