High-pressure Homogenization Pressure Research Articles

Disruption and molecule degradation of waxy maize starch granules during high pressure homogenization process

The mechanism underlying the fragmentation of waxy maize starch (WMS) granules during high-pressure homogenization (HPH) was studied and the results were interpreted in terms of granular and molecular aspects. The diameter of disrupted starch granules decreased exponentially with increasing HPH pressure, but decreased linearly with increasing of HPH cycles. Scanning electron microscopy revealed a cone-like inside-out disruption pattern through the channels that resulted in separation of blocklets fragments or starch fragments. The Mw of amylopectin was reduced by ∼half following treatment at 150MPa with two cycles, or at 100MPa for eight cycles, and the decrease was in accordance with the disruption of starch granules. This indicated that amylopectin was “protected” by blocklets, and the disruption of WMS granules mainly occurred close to the linkage among blocklets. Increasing the HPH pressure appeared to be more effective for breaking starch granules than increasing the number of HPH cycles.

Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products.

In the dairy industry, natural plant-based powders are widely used to develop flavor and functionality. However, most of these ingredients are water-insoluble; therefore, emulsification is essential. In this study, the efficacy of high pressure homogenization (HPH) on natural plant (chocolate or vanilla)-based model emulsions was investigated. The particle size, electrical conductivity, Brix, pH, and color were analyzed after HPH. HPH significantly decreased the particle size of chocolate-based emulsions as a function of elevated pressures (20-100 MPa). HPH decreased the mean particle size of chocolate-based emulsions from 29.01 μm to 5.12 μm, and that of vanilla-based emulsions from 4.18 μm to 2.44 μm. Electrical conductivity increased as a function of the elevated pressures after HPH, for both chocolate- and vanilla-based model emulsions. HPH at 100 MPa increased the electrical conductivity of chocolate-based model emulsions from 0.570 S/m to 0.680 S/m, and that of vanilla-based model emulsions from 0.573 S/m to 0.601 S/m. Increased electrical conductivity would be attributed to colloidal phase modification and dispersion of oil globules. Brix of both chocolate- and vanilla-based model emulsions gradually increased as a function of the HPH pressure. Thus, HPH increased the solubility of plant-based powders by decreasing the particle size. This study demonstrated the potential use of HPH for enhancing the emulsification process and stability of the natural plant powders for applications with dairy products.

고압 균질기를 이용한 가식성 톳 필름 개발

톳으로부터 HPH를 이용해 식품에 적용 가능성이 있는 가식성 필름을 제작할 수 있었다. HPH 처리 압력의 증가는 필름의 강도와 깨짐성을 증가시켰고, 단면이 조밀하고 균일한 필름을 형성시켰다. HPH의 처리 횟수의 증가 또한 필름의 단면을 조밀하게 하였다. 개발된 톳 필름은 보고된 많은 다른 생고분자 필름들에 비해 상대적으로 강도, 깨짐성, 그리고 수분 저항력이 낮아 코팅 또는 롤을 비롯한 필름 형태로 건조 식품 또는 중간 수분 식품에 적용될 수 있는 가능성을 보여주었다. Edible biopolymer films were developed from hijiki (<TEX>$Hizikia$</TEX> <TEX>$fusiforme$</TEX>), using a high-pressure homogenization (HPH). Effects of pressure and pass number of HPH on color, tensile, moisture barrier properties, flavor profiles, and microstructure of hijiki films were investigated. A hydrocolloid of hijiki was processed by HPH at 69, 103, or 152 MPa with 1, 2, or 3 passes. A hijiki-base film was formed by drying a film-forming solution which was prepared by mixing of the HPH-processed suspension with glycerol and Polysorbate 20. Tensile strength and elastic modulus increased with increasing HPH pressure. Uniformity of the films increased as the pressure of HPH with 1 pass increased and the number of pass increased at 152 MPa. Water vapor permeability (<TEX>$2.1-3.3g{\cdot}mm/kPa{\cdot}h{\cdot}m^2$</TEX>) and water solubility (0.4-1.0%), which are relatively low compared to those of many other edible films, show the potential that hijiki-base films are applied to the range of low to intermediate moisture food as wrapping or coating.

Optimizing SLN and NLC by 22 full factorial design: Effect of homogenization technique

Solid lipid nanoparticles (SLN) and nanostructured lipid carrier (NLC) have been employed in pharmaceutics and biomedical formulations. The present study focuses on the optimization of the production process of SLN and NLC by High Shear Homogenization (HSH) and High Pressure Homogenization (HPH). To build up the surface response charts, a 22 full factorial design based on 2 independent variables was used to obtain an optimized formulation. The effects of the production process on the mean particle size, polydispersity index (PI) and zeta potential (ZP) were investigated. Optimized SLN were produced applying 20,000rpm HSH and 500bar HPH pressure and NLC process 15,000rpm HSH and 700bar HPH pressure, respectively. This factorial design study has proven to be a useful tool in optimizing SLN (~100nm) and NLC (~300nm) formulations. The present results highlight the benefit of applying statistical designs in the preparation of lipid nanoparticles.

Preparation and Characterization of Vitamin a Palmitate-Loaded Nanostructured Lipid Carriers as Delivery Systems for Food Products

Vitamin A Palmitate-loaded Nanostructured Lipid Carriers were prepared by High Pressure Homogenization (HPH) technique. The influences of storage conditions such as time and temperature on the physical and chemical storage stability of VAP-NLCs were studied in details. Preparation and physicochemical properties of VAP lipid nanoparticles were investigated using various analytical equipments such as TEM, photon correlation spectroscopy (PCS), laser diffractometry (LD) and ultraviolet spectrophotometer. The respective optimal HPH pressure and cycles were 70MPa and 5 cycles, so VAP-NLC dispersions under the optimized condition gave rise to the entrapment efficiency (EE) of 99.8%, PI of 0.234, mean diameter of 144±1.7 nm (2% VAP loading capacity). In addition, VAP lipid nanoparticle has a distinct spherical shape, its particle sizes were around 60–330 nm according to VAP contents and zeta potential values -18~-23 mV. Furthermore, the pH of VAP-NLC dispersion was near to 7.0. This study showed that VAP-NLC could hopefully be applied for food products.