High Hydrostatic Pressure Conditions Research Articles

Raman Spectroscopy on Free-Base Meso-tetra(4-pyridyl) Porphyrin under Conditions of Low Temperature and High Hydrostatic Pressure

We present a Raman spectroscopy study of the vibrational properties of free-base meso-tetra(4-pyridyl) porphyrin polycrystals under various temperature and hydrostatic pressure conditions. The combination of experimental results and Density Functional Theory (DFT) calculations allows us to assign most of the observed Raman bands. The modifications in the Raman spectra when excited with 488 nm and 532 nm laser lights indicate that a resonance effect in the Qy band is taking place. The pressure-dependent results show that the resonance conditions change with increasing pressure, probably due to the shift of the electronic transitions. The temperature-dependent results show that the relative intensities of the Raman modes change at low temperatures, while no frequency shifts are observed. The experimental and theoretical analysis presented here suggest that these molecules are well represented by the C2v point symmetry group.

High hydrostatic pressure enhances the formation of oleocanthal and oleacein in ‘Arbequina’ olive fruit

During olive oil production, the activity of endogenous enzymes plays a crucial role in determining the oil's phenolic composition. β-Glucosidase contributes to the formation of secoiridoids, while polyphenol oxidase (PPO) and peroxidase (POX) are involved in their oxidation. This study investigated whether high hydrostatic pressure (HHP), known to cause cell disruption and modify enzymatic activity and food texture, could reduce PPO and POX activity. HHP was applied to ‘Arbequina’ olives at different settings (300 and 600 MPa, 3 and 6 min) before olive oil extraction. The tested HHP conditions were not effective in reducing the activity of PPO and POX in olives, resulting in oils with a lower phenolic content. However, HHP increased the secoiridoid content of olives, particularly oleocanthal and oleacein (>50%). The pigments in oils produced from HHP-treated olives were higher compared to the control, whereas squalene and α-tocopherol levels and the fatty acid profile remained the same.

Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod

High hydrostatic pressure (HP) is a promising method to improve the microbiological quality of sous-vide foods. Monitoring the composition and behavior of the microbial communities in foods is of most importance for the production of high-quality and safe products. High-throughput sequencing (HTS) provides advanced approaches to determine food's microbial community composition and structure. The aim of the present study was to determine the impact of different HP treatments on the microbial load and bacterial diversity of sous-vide Atlantic cod. Sous-vide cooking at 57.1 °C for 30 min followed by HP treatment at 500 MPa for 8 min reduced viable cell counts (total aerobic mesophiles) in the cod samples below detectable levels for 45 days of storage under refrigeration. In a second trial with cod cooked sous-vide at 52 °C for 20 min followed by HP treatments at 300 or 600 MPa (with HP treatment temperatures of 22 °C or 50 °C for 4 or 8 min, depending on treatment), only the treatments at 600 MPa delayed bacterial growth for at least 30 days under refrigeration. The optimal HP conditions to improve the microbiological quality of sous-vide cod cooked at low temperatures were obtained at 600 MPa for 4 min at a pressurization temperature of 50 °C. Bacterial diversity was studied in cod cooked sous-vide at 52 °C for 20 min by HTS. In the absence of HP treatment, Proteobacteria was the main bacterial group. A succession of Pseudomonadaceae (Pseudomonas) and Enterobacteriaceae was observed during storage. Firmicutes had low relative abundances and were represented mainly by Anoxybacillus (early storage) and Carnobacterium (late storage). The HP-treated sous-vide cod showed the greatest differences from controls during late storage, with Aerococcus and Enterococcus as predominant groups (depending on the HP conditions). The application of HTS provided new insights on the diversity and dynamics of the bacterial communities of sous-vide cod, revealing the presence of bacterial genera not previously described in this food, such as Anoxybacillus. The significance of Anoxybacillus as a contaminant of seafoods should be further investigated.

High hydrostatic pressure influence on the properties and tendency to agglomeration of ZrO2 grains of the Al2O3 – YSZ composite ceramics system

The results of studying the influence of high hydrostatic pressure (HHP) on the structure formation and properties of composite ceramics of the Al2O3-ZrO2 + 3mol% Y2O3 (YSZ) system, based on the metastable Al2O3 phase, are presented in this work. The phase composition of the powders, the structure, physical and mechanical properties of the Al2O3 - YSZ ceramics were studied taking into account the YSZ concentration and the pressing pressure. We have found that various crystallization processes occur during the sintering of ceramics and two types of structure are realized: aggregate-hardened and disperse-hardened, depending on the HHP value. It is shown that the processing of compacts under HHP conditions at 600–700 MPa prevents the formation of agglomerates of YSZ grains in the intergranular space of Al2O3, and the maximum values of physical and mechanical characteristics are achieved at concentrations of 10 and 15% YSZ and HHP values of 700 MPa.

Cultivation of Piezotolerant and Piezophilic Hyperthermophiles with a Newly Developed Constant High Pressure and Temperature Culturing and Monitoring System.

The Earth's microbial biosphere extends from ambient to extreme environments, including deep-sea hydrothermal vents and subseafloor habitats. Despite efforts to understand the physiological adaptations of these microbes, our knowledge is limited due to the technological challenges associated with reproducing in situ high temperature (HT)-high hydrostatic pressure (HHP) conditions and sampling HT-HHP cultures. In the present study, we developed a new high temperature and pressure (HTP) incubation system that enabled the maintenance of HT-HHP conditions while sampling incubation medium and mostly eliminated non-biological reactions, including hydrogen generation or the leakage of small gaseous molecules. The main characteristics of our system are (1) a chamber made of gold with gold-etched lid parts that suppress the majority of non-biological reactions, (2) the exceptional containment of dissolved gas, even small molecules, such as hydrogen, and (3) the sampling capacity of intra-chamber liquid without depressurization and the isobaric transfer of a culture to inoculate new medium. We initially confirmed the retention of dissolved hydrogen in the incubation container at 82°C and 20‍ ‍MPa for 9 days. Cultivation tests with an obligate hyperthermophilic piezophile (Pyrococcus yayanosii), hydrogenotrophic hyperthermophile (Archaeoglobus profundus), and heterotrophic hyperthermophile (Pyrococcus horikoshii) were successful based on growth monitoring and chemical ana-lyses. During HTP cultivation, we observed a difference in the duration of the lag phase of P. horikoshii, which indicated the potential effect of a pressure change on the physiology of piezophiles. The present results suggest the importance of a cultivation system designed and developed explicitly for HTP conditions with the capacity for sampling without depressurization of the entire system.

Underwater soil sounding at the site of burial

Technical means of engineering-geological research at the site of occurrence are the most complex and expensive equipment, requiring special equipment for their operation in conditions of high hydrostatic pressure and aggressive environment, the corresponding program of the movement of the escort vessel, remote control of research devices, transmission and registration of received data. The complex of methods and means for measuring the physical and mechanical properties of bottom soils in natural occurrence includes stamp tests of soils; measurement of resistance to rotational shear with an impeller; penetration logging; static and dynamic sounding; long-term studies with bottom installations; radiometric methods of testing soils; measurement of physical characteristics of soils; bottom exploration by gliding submersibles. This article discusses devices and methods for point testing of underwater soil in situ by static, dynamic and gravity sounding.

Assessing Edible Composite Film Polymer from Potato Industry Effluent under High Hydrostatic Pressure and Its Antimicrobial Properties

AbstractDevelopment of edible film from potato industry effluent having antimicrobial properties against Salmonella enteritidis and Escherichia coli O157:H7 by addition of Citrus sinensis volatile oil (VO), and changes of its textural properties under high hydrostatic pressure (HHP) are investigated. The optimum operational conditions are determined as 500 MPa pressure, 36.97 µL VO, and 15 min processing time with the minimum force value of 372.33 × g. Textural properties are also modeled through empirical modeling, best fit Box‐Behnken design, and artificial neuron network. Inhibition zones for Salmonella enteritidis and E. coli O157:H7 at the optimum HHP conditions are 1.50 ± 0.11 and 2.18 ± 0.07 cm, respectively. Textural properties of force and elongation at break of the HHP‐processed films range from 2.27 ± 0.52 to 5.23 ± 0.38 N, and from 8.57 ± 1.31 to 13.36 ± 1.36 mm, respectively. Thermal transition of the edible film is observed at 87.42 °C for 7.36 min. Addition of C. sinensis VO improves the antimicrobial properties, whereas HHP improves the textural properties of the film. It is suggested that the developed film has potential to be used as an edible food packaging material.

Magnetism in four-layered Aurivillius Bi[formula omitted]FeTi[formula omitted]O15 at high pressures

We report the structural and magnetic properties of four-layer Aurivillius compound Bi5FeTi3O15 (BFTO) at high hydrostatic pressure conditions. The high-pressure x-ray diffraction (XRD) data does not explicitly show structural phase transitions with pressure, however the observed changes in lattice parameters indicate structural modifications at different pressure values. In the initial pressure region values (up to 2.2 GPa), the lattice parameters a- and b- are nearly equal implying a quasi-tetragonal structure, however as the pressure increases a- and b- diverges apart and exhibits complete orthorhombic phase at pressure values of about ≥8 GPa. Principal component analysis (PCA) of high pressure Raman measurements point out an evident change in the local structure at about 5.5 GPa indicating that the evolution of the local structure under applied pressure seems to not follow crystallographic changes (long range order). Nuclear forward scattering (NFS) measurements reveal the development of magnetic ordering in BFTO at 5K with high pressures. A progressive increase in magnetic order is observed with increase in pressure at 5 K. Further, NFS measurements carried out at constant pressure (6.4 GPa) and different temperatures indicate that the developed magnetism disappears at higher temperatures (20 K). It is attempted to explain these observations in terms of the observed structural parameter variation with pressure.

Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review.

High hydrostatic pressure (HHP) treatment induces structural changes in bovine milk proteins depending on factors such as the temperature, pH, concentration, decompression rate, cycling, composition of the medium and pressure level and duration. An in-depth understanding of the impact of these factors is important for controlling HHP-induced modification of milk proteins and the interactions within or between them, which can be applied to prevent undesired aggregation, gelation, and precipitation during HHP processing or to obtain specific milk protein modifications to attain specific protein properties. In this regard, understanding the influences of these factors can provide insight into the modulation and optimization of HHP conditions to attain specific milk protein structures. In recent years, there has been a great research attention on HHP-induced changes in milk proteins influenced by factors such as pH, temperature, concentration, cycling, decompression condition, and medium composition. Hence, to provide insight into how these factors control milk protein structures under HHP treatment and to understand if their effects depend on HHP parameters and environmental conditions, this review discusses recent findings on how various factors (pH, temperature, cycling, decompression rate, medium composition, and concentration) affect HHP-induced bovine milk protein modification. Practical Application: The information provided in this review will be very useful to anticipate the challenges related to the formulation and development of pressure-treated milk and dairy products.

Response mechanism of Vibrio parahaemolyticus at high pressure revealed by transcriptomic analysis.

Vibrio parahaemolyticus is a common pathogen in aquatic products, such as shellfishes. Laboratory-based simulated studies demonstrated that V. parahaemolyticus can tolerate high hydrostatic pressure (HHP) up to 20MPa. However, the molecular mechanisms of high-pressure adaptation remain unclear. Herein, we analyzed the physiological changes and transcriptomic responses of V. parahaemolyticus ATCC 17,802 under HHP conditions to determine the possible survival mechanisms. Under HHP conditions, the morphology of V. parahaemolyticus was notably changed exhibiting the coccoid microbial cells. The transcriptome analysis revealed that there were 795 differentially expressed genes (DEGs) under the 20MPa condition, including 406 upregulated DEGs and 389 downregulated DEGs. Most of the downregulated DEGs encoded proteins related to energy metabolism, such as citrate synthase (gltA), pyruvate kinase (pyk), and glyceraldehyde-3-phosphate dehydrogenase (gapA). Many of the upregulated DEGs encoded proteins related to adhesion and virulence factors, such as RNA polymerase σ factor (rpoE), L-threonine 3-dehydrogenase, and bacterial nucleotide signal c-di-GMP (WU75_RS02745 and WU75_RS07185). In our proposed mechanism model, V. parahaemolyticus responds to HHP stress through RNA polymerase σ factor RpoE. These findings indicate that V. parahaemolyticus cells may adopt a complex adaptation strategy to cope with HHP stress. KEY POINTS: •The transcriptomic response of Vibrio parahaemolyticus under HHP conditions was studied for the first time. •V. parahaemolyticus may adopt a complex adaptation strategy to cope with HHP stress. •ToxRS and RpoE played an important role in sensing and responding the HHP signal.

The Capability of Utilizing Abiotic Enantiomers of Amino Acids by Halomonas sp. LMO_D1 Derived From the Mariana Trench

D-amino acids (D-AAs) have been produced both in organisms and in environments via biotic or abiotic processes. However, the existence of these organic materials and associated microbial degradation activity has not been previously investigated in subduction zones where tectonic activities result in the release of hydrothermal organic matter. Here, we isolated the bacterium Halomonas sp. LMO_D1 from a sample obtained from the Mariana trench, and we determined that this isolate utilized 13 different D-AAs (D-Ala, D-Glu, D-Asp, D-Ser, D-Leu, D-Val, D-Tyr, D-Gln, D-Asn, D-Pro, D-Arg, D-Phe, and D-Ile) in the laboratory and could grow on D-AAs under high hydrostatic pressure (HHP). Moreover, the metabolism of L-AAs was more severely impaired under HHP conditions compared with that of their enantiomers. The essential function gene (Chr_2344) required for D-AA catabolism in strain LMO_D1 was identified and confirmed according to the fosmid library method used on the D-AAs plate. The encoded enzyme of this gene (DAADH_2344) was identified as D-amino acid dehydrogenase (DAADH), and this gene product supports the catabolism of a broad range of D-AAs. The ubiquitous distribution of DAADHs within the Mariana Trench sediments suggests that microorganisms that utilize D-AAs are common within these sediments. Our findings provide novel insights into the microbial potential for utilizing abiotic enantiomers of amino acids within the subduction zone of the Mariana trench under HHP, and our results provide an instructive significance for understanding these abiotic enantiomers and allow for insights regarding how organisms within extraterrestrial HHP environments can potentially cope with toxic D-AAs.

Effect of high hydrostatic pressure on the quality of red raspberry wine

In order to explore the influence of high hydrostatic pressure (HHP) on the quality of red raspberry wine, HHP technology was used to hold the red raspberry wine under the conditions of 200–600 MPa for 5 min/20℃, compared with the red raspberry wine without HHP treatment. Then the changes in aroma components, ellagic acid content, alcohol content, colony-forming unit and sensory quality of red raspberry wine under different HHP conditions were evaluated. The results showed that HHP affected the aroma components of red raspberry wine. Principal component analysis showed that HHP treatment greatly affected the characteristic constituents of alcohols and esters. Simultaneously, it changed the content and composition of phenolic substances in red raspberry wine. For example, ellagic acid content was 35.15 mg/L at 400 MPa, which was 3 times higher than of normal pressure. No significant difference was found about the alcohol content of the wine subjected to HHP treatment within 400 MPa. However, the alcohol content decreased if it was higher than 400 MPa. In addition, HHP technology could eliminate the microorganisms. This research provides theoretical foundation for the HHP technology usage to red raspberry wine. Novelty Impact Statement There are three main contributions from this research. Firstly, High hydrostatic pressure (HHP) has greater impact on the aroma of red raspberry wine with alcohols and esters. Secondly, HHP technology could increase the content of phenolic substances in red raspberry wine, while the compositions were also changed. More importantly, the content of ellagic acid that could inhibition of cancer were improved under HHP treatment conditions with 400 MPa in red raspberry wine, and the content of alcohol were reduced at the same time.

Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice.

Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

The protective mechanism of pyramid lattice on submarine subjected to undex

<p indent=0mm>The pyramid lattice sandwich shell is applied to the non-pressure hull of conventional submarine to reduce the damage when it is attacked by torpedo in close range. The design of pyramid lattice sandwich shell on conventional submarine is put forward. MSC.NASTRAN was used to study the anti-high hydrostatic performance of submarine hull after pyramid lattice sandwich shell was installed. The simulation results show that the improved submarine cabin structure is in a safe range under the designed water depth. Then MSC.DYTRAN was used to study the anti-explosion effect of the pyramid lattice sandwich shell as the outer protective structure of submarine. The results show that when the <sc>100 kg</sc> TNT charge explodes at <sc>3 m</sc> on the side of the submarine cabin, taking the damaged deformation as evaluation parameter, the anti-explosion performance of the submarine’s pressure hull mounted with pyramid lattice sandwich shell is 69.7% better than that of conventional submarine. The anti-explosion performance of the shell plate and upper deck was improved by 49.8% and 55.8%, respectively. Compared with solid plates, when the fluid-solid coupling parameter is greater than 10 and the ratio of core strength to peak pressure of shock wave is less than 0.15, the core layer can reduce the total incident impulse by more than 60%. The pyramid lattice sandwich shell used in submarine can not only meet the conditions of high hydrostatic pressure, but also greatly improve the anti-explosion performance of submarine hull structure, which has significant application value.

Changes induced by high hydrostatic pressure in acidified and non‐acidified milk during Oaxaca cheese production

SummaryOaxaca cheese, produced using the pasta filata method, is a very popular Mexican dairy products. In this work, the effect of high hydrostatic pressure (HHP) and the acidification process before and after HHP treatment of raw cow milk was studied at different pressure levels (150, 300 and 500 MPa) and holding times (10 and 30 min). Clotting time, proximal composition, microstructure, secondary protein structure and electrophoretic profile were evaluated. HHP did not influence clotting time in samples acidified before HHP, but it appears to have a positive effect at lower pressure treatments on non‐acidified milk. Moisture, protein and fat were similar in cheeses treated at most HHP conditions regardless of the acidification. HHP did not influence the microstructure of cheese and the secondary structure of proteins. The use of HHP during the manufacture of Oaxaca cheese allowed preserving quality parameters evaluated without advantages in processing time and the product's proximal composition.

Importance of Cholesterol Side Chain in the Membrane Stability of Human Erythrocytes.

Cholesterol suppresses the hemolysis and the detachment of cytoskeletal proteins from bilayer in the human erythrocyte membrane under stress conditions. However, there is little information on how cholesterol functions. So, examining the role of a short side chain of cholesterol, we used the plant sterols such as β-sitosterol and stigmasterol. Incorporation of sterols into the membrane using a sterol/methyl-β-cyclodextrin complex was confirmed by the mass spectrometry. Hemolysis of human erythrocytes under high hydrostatic pressure (200 MPa) or hypotonic conditions was suppressed by cholesterol, but not by β-sitosterol and stigmasterol. Moreover, the bilayer-cytoskeleton interaction was also strengthened by cholesterol, but not by β-sitosterol and stigmasterol. Taken together, we suggest that the short side chain of cholesterol plays an important role in the membrane stability of human erythrocytes.

Supplementary Networking of Interpenetrating Polymer System (SNIPSy) Strategy to Develop Strong &amp; High Water Content Ionic Hydrogels for Solid Electrolyte Applications

AbstractTo synthesize hydrogels that possess tensile strength and modulus together in MPas along with extensibility at high equilibrium water content (≥90 wt%) is challenging but important from the application perspective. Especially, such hydrogel compositions are useful for fabricating flexible electronics devices for subsea applications, where underwater risk‐free implementation and optimum device performance at low temperature (≈0 °C) and high hydrostatic pressure (≤20 bar) conditions is desirable. The high water content of hydrogel is necessary to facilitate ion transportation, and mechanical strength is desirable to maintain a stable electrode–electrolyte interface under load. In this study, supplementary networking of an interpenetrating polymer system strategy is utilized to develop ionic hydrogels with tensile strength and Young's modulus values up to 2 and 1.67 MPa, respectively, at high equilibrium water content value up to 96%. Cost‐effective, durable, rechargeable, and flexible batteries are fabricated using the Zn &amp; Li ion soaked hydrogel as solid electrolyte without barrier. These batteries display minimal loss in capacity when immersed in water, deformed, exposed to flame, put under high load, and operated under low‐temperature conditions suggesting the viability for subsea application.

Effect of high hydrostatic pressure conditions on the composition, morphology, rheology, thermal behavior, color, and stability of black garlic melanoidins

The effects of different high hydrostatic pressure (HHP) conditions on the composition, morphology, rheology, thermal behavior, color, and stability of high molecular weigh melanoidins from black garlic were investigated. Because HHP promoted Maillard reaction, HHP treatments decreased the aldehyde content from 46.76% to 11.92% but increased ketones and heterocyclic contents 4.46% to 6.66% and 9.32% to 11.55%, respectively. HHP treatments induced production of five compounds that were not present in the control sample, including 5-methyl-2(3H)-furanone, 3-methyl-2-cyclopentenone, 2,3-dihydrofuran, 2-ethylfuran, and 2-vinylfuran. The surface of HHP-treated melanoidins was rough and wrinkled, and composed of large particles compared with the control. In addition, HHP reduced viscosity of melanoidins solution at a shear rate of 1–10 s−1. Moreover, HHP improved the thermal stability and the stability under UV light of black garlic melanoidins. In general, HHP treatment enhanced the composition and structure of black garlic melanoidins and improved stability.

Enhancement of neuroprotection, antioxidant capacity, and water-solubility of crocins by transglucosylation using dextransucrase under high hydrostatic pressure

Crocin, one of the major carotenoid pigments of Crocus sativus (saffron), is responsible for antioxidant activity, neuroprotection, and the inhibition of tumor cell proliferation. In order to improve the functionality of crocin, α-glucosyl-(1→6)-trans-crocins (C–Gs) were synthesized using sucrose and dextransucrase from Leuconostoc mesenteroides. High hydrostatic pressure (HHP) technique was applied to the synthesis process of C–Gs in order to improve its transglucosylation yield. A 100 MPa HHP condition enhanced the production yield of C–Gs by 1.95 times compared to that of 0.1 MPa atmospheric pressure. Novel C–Gs were purified by HPLC, and their chemical structures were determined using NMR analysis. Novel C–Gs increased water solubility 4.6–5.7 times and antioxidant activity 1.5–2.6 times, respectively, compared to crocin, and their neuroprotections (cell viability 92.5–100.4 %) on HT22 mouse hippocampal neuronal cells were significantly higher than that of crocin (cell viability 84.6 %). This advanced neuroprotection of novel C–Gs could be highly associated with their enhanced antioxidant activity. Thus, the enhanced water solubility and functionality of novel C–Gs can induce better clinical efficacy of neuroprotection than trans-crocin.

Low-pressure-induced giant barocaloric effect in an all-d-metal Heusler Ni35.5Co14.5Mn35Ti15 magnetic shape memory alloy

The clean and energy-efficient solid-state refrigeration based on magnetostructural phase transformation is a promising alternative technology for vapor-compression refrigeration. Herein, using a unique quasi-direct calorimetric method in a high hydrostatic pressure condition, we have studied the barocaloric effect for a Ni35.5Co14.5Mn35Ti15 all-d-metal Heusler alloy that undergoes a martensitic transformation accompanied by a large magnetization change. The martensitic transformation is found to be sensitive to either applied pressure or magnetic field with the large transformation temperature driving rates of 5.8 K kbar−1 and 2.0 K T−1. Such a sensitive response to external stimuli originates from the large lattice/volume- and magnetization-discontinuity on the phase transformation. The Ni35.5Co14.5Mn35Ti15 alloy exhibits a large barocaloric effect with an isothermal entropy change of −24.2 J kg−1 K−1and an adiabatic temperature change of 4.2 K, concomitant with a relatively low pressure change of 1 kbar, appearing to be the largest values among those of reported magnetic shape memory alloys. Moreover, by virtue of the strong magnetostructural coupling in the Ni35.5Co14.5Mn35Ti15 alloy, we propose a strategy of applying/releasing pressure and magnetic field in a proper sequence to eliminate the hysteresis and effectively enhance the reproducibility of the barocaloric effect.