Hydrostatic Pressure Treatment Research Articles

High hydrostatic pressure treatment for advanced tissue grafts in reconstructive head and neck surgery.

The increasing importance of regenerative medicine has resulted in a growing need for advanced tissue replacement materials in head and neck surgery. Allo- and xenogenic graft processing is often time-consuming and can deteriorate the extracellular matrix (ECM). High hydrostatic pressure (HHP)-treatment could allow specific devitalization while retaining the essential properties of the ECM. Porcine connective tissue and cartilage were HHP-treated at 100-400 MPa for 10 min. Structural modifications following HHP-exposure were examined using electron microscopy, while devitalization was assessed through metabolism and cell death analyses. Furthermore, ECM alterations and decellularization were evaluated by histology, biomechanical testing, and DNA content analysis. Additionally, the inflammatory potential of HHP-treated tissue was evaluated in vivo using a dorsal skinfold chamber in a mouse model. The devitalization effects of HHP were dose-dependent, with a threshold identified at 200 MPa for fibroblasts and chondrocytes. At this pressure level, HHP induced structural alterations in cells, with a shift toward late-stage apoptosis. HHP-treatment preserved ECM structure and biomechanical properties, but did not remove cell debris from the tissue. This study observed a pressure-dependent increase of markers suggesting the occurrence of immunogenic cell death. In vivo investigations revealed an absence of inflammatory responses to HHP-treated tissue, indicating a favorable biological response to HHP. In conclusion, application of HHP devitalizes fibroblasts and chondrocytes at 200 MPa while retaining the essential properties of the ECM. Prospectively, HHP may simplify the preparation of allo- and xenogenic tissue replacement materials and increase the availability of grafts in head and neck surgery.

How does high hydrostatic pressure treatment improve the esterification of quinoa (Chenopodium quinoa Willd.) starch?

High hydrostatic pressure (HHP) treatment was combined with octenyl succinic anhydride (OSA) modification of quinoa starch (QS) to improve esterification efficiency. The modified QS was used as a stabilizer to prepare a Pickering emulsion. The results showed that the HHP treatment disrupted the morphology and crystalline structure of QS, exposed numerous hydrophilic hydroxyl groups, and added esterification reaction sites. The degree of substitution (DS) and esterification efficiency (RE) of OSA-HHP-QS were significantly (p < 0.05) increased compared with OSA-QS. In addition, the short-range ordering, relative crystallinity, and thermal stability of OSA-HHP-QS decreased with increasing treatment pressure. Except for OSA-HHP200-QS, the starch granules treated at 200 MPa were annealed, resulting in molecular recrystallization. The Contact angle, emulsion stability index (ESI), and emulsion activity index (EAI) indicated that the emulsions stabilized with OSA-HHP-QS were highly stable. Therefore, HHP can be used as a novel technology to assist OSA modified starches in stabilizing Pickering emulsions.

Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review

Nowadays, with the diversification of nutritious and healthy foods, consumers are increasingly seeking clean-labeled products. High hydrostatic pressure (HHP) as a cold sterilization technology can effectively sterilize and inactivate enzymes, which is conducive to the production of high-quality and safe food products with extended shelf life. This technology reduces the addition of food additives and contributes to environmental protection. Moreover, HHP enhances the content and bioavailability of nutrients, reduces the anti-nutritional factors and the risk of food allergen concerns. Therefore, HHP is widely used in the processing of fruit and vegetable juice drinks, alcoholic, meat products and aquatic products, etc. A better understanding of the influence of HHP on food composition and applications can guide the development of food industry and contribute to the development of non-thermally processed and environmentally friendly foods.

A hurdle strategy based on the combination of non-thermal treatments to control diarrheagenic E. coli in cheese

This study aimed to assess the efficacy of a multi-hurdle process combining mild High Hydrostatic Pressure (HHP) treatments and Thyme Oil (TO) edible films as a non-thermal method to combat pathogenic E. coli (aEPEC and STEC) in raw cow's-milk cheese stored at 7 °C and packaged under modified atmosphere. Changes in headspace atmosphere of cheese packs and treatment effects on Lactic Acid Bacteria (LAB) counts and diarrheagenic E. coli strains (aEPEC and STEC) were evaluated over a 28 d storage period. The results demonstrated that the combined treatment exhibited the most significant antimicrobial effect against both strains compared to individual treatments, achieving reductions of 4.30 and 4.80 log cfu/g after 28 d of storage for aEPEC and STEC, respectively. Notably, the synergistic effect of the combination treatment resulted in the complete inactivation of intact cells for STEC and nearly completed inactivation for aEPEC by the end of the storage period. These findings suggest that the combination of HHP with selected hurdles could effectively enhance microbial inactivation capacity, offering promising alternatives for improving cheese safety without affecting the starter microbiota.

A genetic method to infer ploidy and aberrant inheritance in triploid organisms.

Polyploidy occurs naturally across eukaryotic lineages and has been harnessed in the domestication of many crops and vertebrates. In aquaculture, triploidy can be induced as a biocontainment strategy, as it creates a reproductive barrier preventing farm-to-wild introgression, which is currently a major conservation issue for the industry. However, recent work suggests that triploidisation protocols may, on occasion, produce 'failed triploids' displaying diploidy, aneuploidy and aberrant inheritance. The potentially negative consequences for conservation and animal welfare motivate the need for methods to evaluate the success of ploidy-manipulation protocols early in the production process. We developed a semi-automated version of the MAC-PR (microsatellite DNA allele counting - peak ratios) method to resolve the allelic configuration of large numbers of individuals across a panel of microsatellite markers that can be used to infer ploidy, pedigree and inheritance aberrations. We demonstrate an application of the approach using material from a series of Atlantic salmon (Salmo salar) breeding experiments where ploidy was manipulated using a hydrostatic pressure treatment. We validated the approach to infer ploidy against blood smears, finding a > 99% agreement between these methods, and demonstrate its potential utility to infer ploidy as early as the embryonic stage. Furthermore, we present tools to assign diploid and triploid progeny to families and to detect aberrant inheritance, which may be useful for breeding programmes that utilise ploidy manipulation techniques. The approach adds to the ploidy verification toolbox. The increased precision in detecting ploidy and inheritance aberrations will facilitate the ability of triploidisation programmes to prevent farm-to-wild introgression.

Integrated metabolomics analysis of chill-stored rose shrimp (Parapenaeus longirostris) treated with different pressure levels of high hydrostatic pressure by 1H-NMR spectroscopy.

The antimicrobial effects of high hydrostatic pressure (HHP) treatments on chill-stored seafood are well-documented, while their impact on the metabolic profile of seafood, especially the metabolome of fish flesh, and remains underexplored. Addressing this gap, this study investigates the effects of HHP on the metabolome of chill-stored rose shrimp by conducting multivariate data analysis based on untargeted proton nuclear magnetic resonance observations. Vacuum-packed rose shrimp samples were subjected to HHP at 0, 400, 500, and 600MPa for 10 min and then stored at 2-4°C. The microorganism analysis and metabolic analysis were carried out on days 1 and 14. HHP treatment effectively deactivated Lactobacillus spp., Escherichia coli, Pseudomonas spp., total Coliforms, and sulfite-reducing anaerobic bacteria. Consequently, HHP treatment significantly reduced the formation rate of decay-related metabolites, such as hypoxanthine, trimethylamine, and biogenic amines, which exhibited significant accumulation in untreated samples. Multivariate unsupervised analyses provided insights into the overall changes in the metabolite profile induced by HHP. Metabolic pathway analysis revealed several pathways underlying spoilage, including pyruvate metabolism, valine, leucine, and isoleucine biosynthesis, purine metabolism, methane metabolism, glycine, serine, and threonine metabolism, citrate cycle (TCA cycle), glycolysis/gluconeogenesis, alanine, aspartate, and glutamate metabolism, sulfur metabolism, pantothenate and CoA biosynthesis, glutathione metabolism, and glyoxylate and dicarboxylate metabolism. Importantly, these pathways underwent alterations due to the application of HHP, particularly at high-pressure levels. In summary, the results unveil the potential mechanisms of HHP effects on chill-stored rose shrimps.

Improving foam stability: Calcium addition, high hydrostatic pressure, and their combinations on soybean protein isolates

Various combinations of high hydrostatic pressure treatment (HHPT, 0.1 or 600 MPa), calcium addition (0, 0.50, or 0.75 mmol CaCl2/g protein), and protein content ([Prot.], 1, 5, or 10 g/L) were applied to soybean protein isolate (SPI) dispersions to analyze their effects on the formation and stability of foams. The significant interactions between these factors led to several combinations that improved foam stability via different mechanisms that involved different solubilities, aggregate sizes, and molecular structures of proteins. Thirty min after foam formation, calcium combined with HHPT improved volume of foam (VF30) and volume of liquid retained (VLr30), by the formation of strong interfacial films owing to the increased cross-linking ability of soluble and intermediate-sized aggregates. Calcium without HHPT had a greater effect on VLr30 than on VF30, which could be owing to the insoluble and large aggregates that blocked Plateau borders. HHPT without calcium led to small denatured aggregates that were soluble and improved the VLr30 when [Prot.] was lower. Industrial relevanceCalcium enriched plant proteins with good techno-functional properties is a prevailing need, considering the current cultural, economic and environmental changes that occur. The findings of this study could serve as an input for the incorporation of high biological value proteins and calcium into aerated foods, and would contribute to develop innovative products. Treatment with high hydrostatic pressure could be advantageous on account of modifying the protein structure and thereby improving the stability of the foams. Under certain conditions, such as those of aerosol whipping creams, high hydrostatic pressure would simultaneously improve techno-functional properties of proteins and pasteurize the dispersions, which would then have to be safely canned.

Effects of High Hydrostatic Pressure on the Distribution of Oligosaccharides, Pinitol, Soysapapogenol A, and Fatty Acids in Soybean.

The effects of high hydrostatic pressure (HHP) treatment (100-600 MPa for 10-60 min) and thermal treatment (boiling for 10-60 min) on oligosaccharides, pinitol, and soyasapogenol A as taste ingredients in soybean (Glycine max (L.) Merr.) (cv. Yukihomare) were evaluated. Additionally, soybean-derived fatty acids such as α-linolenic acid, linoleic acid, oleic acid, palmitic acid, and stearic acid in pressurized soybeans were quantitatively analyzed. Sucrose, stachyose, and raffinose concentrations were decreased in all tested pressure and time combinations; however, pinitol concentrations were increased by specific pressure and time combinations at 100-400 MPa for 10-60 min. While the soyasapogenol A content in boiled soybeans decreased with increasing boiling time, that of pressurized soybeans was altered by specific pressure and time combinations. At the lower pressure and shorter time combinations, the essential fatty acids such as α-linolenic acid and linoleic acid showed higher contents. Stearic acid and oleic acid contents of pressurized soybeans increased at mild pressure levels (300-500 MPa). In contrast, the combination of higher pressure and longer time results in lower essential fatty acid contents. Non-thermal-pressurized soybeans have the potential to be a high-value food source with better taste due to the enrichment of low molecular weight components such as pinitol, free amino acids, and the reduction of isoflavones and Group A soyasapogenol.

Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms.

The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable solution. This study aimed to investigate the effects of partially replacing (25% and 50%) pork meat in sausage samples with fermented oyster mushrooms (Pleurotus ostreatus), which were subjected to various pretreatments. Six different pretreatments were applied to fresh oyster mushrooms as follows: blanching in water, steaming, oven-cooking, microwave treatment, high hydrostatic pressure treatment, and ultraviolet light treatment. The effects of mushroom replacement on the moisture, pH, lipid oxidation, color, and textural properties of sausages during the 4-week refrigerated storage period were evaluated. The results revealed that replacing pork meat with fermented oyster mushrooms resulted in an increase in moisture content and b* values and a decrease in pH, L*, a*, and shear force values, proportional to the mushroom percentage. The lipid oxidation findings suggest that the antioxidant capabilities of fermented oyster mushrooms were influenced by the pretreatment methods applied to the mushrooms, exhibiting varying levels of effectiveness.

Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage

AbstractThis study aimed to assess the impact of high-pressure processing and the inclusion of a pomegranate peel extract (PPE) on colour, antioxidant residual activities and lipid and protein oxidation of dry-cured and uncured sausages during 120 days of refrigerated storage. Nitrite and PPE were added into the sausage formulations following four treatments: (1) 150 mg/kg NaNO2 (C_Pos), (2) 0 mg/kg NaNO2 (C_Neg), (3) 0 mg/kg NaNO2 + 1% PPE (PPE1) and (4) 0 mg/kg NaNO2 + 2% PPE (PPE2). The four dry sausage batches were divided into two groups, one left untreated (0.1 MPa) and the other subjected to high hydrostatic pressure treatment (600 MPa, 8 min). The results revealed significant differences in the initial oxidation levels, with nitrite removal leading to increased lipid peroxidation and protein carbonylation. The pomegranate extract surpasses nitrite in the amount of residual antioxidant activity in the sausages and was comparable to nitrites in controlling lipid and protein oxidation. Despite this, thiols were affected, decreasing their value in batches with added pomegranate extract. Finally, the colour of the dry sausages varied significantly towards more yellowish and less reddish when the pomegranate extract was added.

Changes of structure properties and potential allergenicity of ovalbumin under high hydrostatic pressures

Egg proteins, notably ovalbumin (OVA), contribute to a prevalent form of food allergy, particularly in children. This study aims to investigate the impact of high hydrostatic pressure (HHP) treatment at varying levels (300, 400, 500, and 600 MPa) on the molecular structure and allergenicity of OVA. The structure of HHP-treated OVA was assessed through fluorescence spectroscopy, circular dichroism spectroscopy, and molecular dynamics (MD) simulation. HHP treatment (600 MPa) altered OVA structures, such as α-helix content decreased from 28.07 % to 19.47 %, and exogenous fluorescence intensity increased by 8.8 times compared to that of the native OVA. The free sulfhydryl groups and zeta potential value were also increased with HHP treatment (600 MPa). ELISA analysis and MD simulation unveiled a noteworthy reduction in the allergenicity of OVA when subjected to 600 MPa for 10 min. Overall, this study suggests that the conformational changes in HHP-treated OVA contribute to its altered allergenicity.

Influence of high hydrostatic pressure treatment on the soluble dietary fiber content and physicochemical characteristics of edamame

We used non-thermal high hydrostatic pressure (HHP) technology to process edamame to increase the soluble dietary fiber content of the product. We also comprehensively explored the impact of HHP on the functional properties and fiber structure of edamame. Edamame was treated at a high pressure of 600 MPa for 5-, 10-, and 15-min. Edamame treated with HHP exhibited elevated water-holding, oil-holding, and water-swelling capacities, which were attributed to alterations in the fiber structure. Scanning electron microscopy, used to assess the porous characteristics of the surface, revealed gaps that could retain liquid. This structural modification facilitated enhanced invitro performance in cholesterol adsorption and bile acid-binding force tests. X-ray diffraction analysis revealed that the broken fibers strengthened the (101) crystal plane of fiber crystal I; the reduction in crystallinity caused the fibers to form a loose structure under thermal stability, which increased the water retention and swelling properties. HHP destroyed part of the fiber structure, contributing to the altered functional properties. The findings indicate that HHP treatment adds significant value to edamame, making it a promising raw material for developing functional foods and healthcare products.

Green banana resistant starch: A promising potential as functional ingredient against certain maladies.

This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat-moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno-functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.

Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure

Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities. However, the problem related to the hydrolysis of proteins was the generation of the bitter taste. Recently, high hydrostatic pressure (HHP) treatment has attracted much interest and has been used in several studies on protein modification. Hence, the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments (0.1, 100, 200, and 300 MPa for 1–5 h at 50 °C) on the emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate (SPIH). As observed, the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index (47.49 m2/g) and emulsifying stability index (92.98 %), and it had higher antioxidant activities (44.77 % DPPH free radical scavenging activity, 31.12 % superoxide anion radical scavenging activity, and 61.50 % copper ion chelating activity). At the same time, the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle size. In addition, the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better palatability. This study has a broad application prospect in developing food ingredients and healthy foods.

Effects of High Temperature Short Time and High Hydrostatic Pressure Treatment on the Microbial and Physicochemical Characteristics of Red Beet Juice

Effects of High Temperature Short Time and High Hydrostatic Pressure Treatment on the Microbial and Physicochemical Characteristics of Red Beet Juice

Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal Processing Technologies?

The aim of using minimal food processing technologies is to preserve the raw material or to achieve a special technological goal with the least possible impact. When several technologies are used together, the intensity of each treatment can be reduced according to Leistner’s hurdle principle. Does the order of application of the treatments result in a detectable difference? This research focuses on the effect of the combination of the sous-vide technology and the high hydrostatic pressure (HHP) treatment. The effect of the pressure level (300 and 600 MPa) and the influence of the treatment order was investigated on pork (longissimus thoracis and lumborum muscles (LTL)). Physico-chemical and microbiological measurements were carried out on day 0 and after 21-day storage at 2 °C and 8 °C. Significant differences were found for both the order of treatment and pressure level in weight loss (p &lt; 0.001), CIELab color parameters a* and b* (p &lt; 0.001), and denaturation enthalpy (p &lt; 0.01). The texture (p &lt; 0.001) and lipid oxidation TBARS values (p &lt; 0.05) were only influenced by the pressure level. In the challenge test, the initial count of 105 CFU/g Listeria monocytogenes dropped below detection limit in all cases. Total aerobic and anaerobic viable numbers were below/near the detection limit in all combined-treated samples on day 0 and showed only slight or more notable growth after 21-day storage at 2 °C and 8 °C, respectively. An additional 300 MPa pressure treatment can increase the safety of sous-vide cooked pork samples while having only a minor effect on physicochemical properties. The 600 MPa pressure treatment results in a stable, albeit not shelf-stable product, but it also affects a considerable number of quality parameters such as color, texture, weight loss, and TBARS values.

Matrix effect on the Effectiveness of High Hydrostatic Pressure Treatment on Antibiotic Residues

The use of antibiotics in agriculture and livestock poses health risks to consumers. Treatments such as High Hydrostatic Pressure (HHP) have been shown to reduce antibiotic and pesticide residues in food. This study aims to investigate the matrix effect on the effectiveness of HHP on hydrochloride tetracycline (HTC) and sulfathiazole (STZ) residues in spiked food matrices. The effect of viscosity, as well as carbohydrate, protein, and fat content on the effectiveness of HHP on antibiotic residues, was investigated. The studied matrices were full-fat and fat-free bovine milk and model food systems consisting of aqueous solutions of sugars, aqueous solutions of proteins, and oil in water emulsions. Model food systems were also used to study the viscosity effect. These systems consisted of aqueous solutions of honey, aqueous solutions of apple puree, and aqueous solutions of glycerol. The HHP processing (580 MPa, 6 min, 25 °C) took place under industrial conditions. For both antibiotics, the concentration of sugars and proteins was found to affect the effectiveness of treatment. The concentration of oils affected treatment efficacy only for HTC. Reduction of antibiotics by HHP was also affected by the type of carbohydrate and the viscosity. In conclusion, the composition and the viscosity of the food matrix exert a variable effect on the studied antibiotic residues reduction by HHP indicating different underlying mechanisms of the interactions between food constituents and antibiotics under the same process conditions.

Heat/non-heat treatment alleviates β-conglycinin-triggered food allergy reactions by modulating the Th1/Th2 immune balance in a BALB/c mouse model.

With the increasing popularity of plant protein-based diets, soy proteins are favored as the most important source of plant protein worldwide. However, potential food allergy risks limit their use in the food industry. This work aims to reveal the mechanism of β-conglycinin-induced food allergy, and to explore the regulatory mechanism of heat treatment and high hydrostatic pressure (HHP) treatment in a BALB/c mouse model. Our results showed that oral administration of β-conglycinin induced severe allergic symptoms in BALB/c mice, but these symptoms were effectively alleviated through heat treatment and HHP treatment. Moreover, β-conglycinin stimulated lymphocyte proliferation and differentiation; a large number of cytokines interleukin (IL)-4, IL-5, IL-10, IL-12 and IL-13 were released and interferon γ secretion was inhibited, which disrupted the Th1/Th2 immune balance and promoted the differentiation and proliferation of naive T cells into Th2-type cells. Heat/non-heat treatment altered the conformation of soybean protein, which significantly reduced allergic reactions in mice. This regulatory mechanism may be associated with Th1/Th2 immune balance. Our results provide data support for understanding the changes in allergenicity of soybean protein within the food industry. © 2024 Society of Chemical Industry.

Effect of incubation temperature after high hydrostatic pressure treatment of Escherichia coli on the detection of injured populations

ABSTRACT Escherichia coli in phosphate-buffered saline was treated with high hydrostatic pressures (HHPs) of 400, 500, and 600 MPa at 25 °C for 10 min. The cell suspension was then plated on nonselective agar and incubated at 20, 25, 30, 35, 37, and 40 °C to study the effect of the incubation temperatures on the detection of HHP-injured populations. The number of detected cells was maximum when incubated at 25 °C for 72 h. Cold storage at 4 °C for 7 d after HHP-treatment improved the detection efficacies of incubations at 30–40 °C, implicating increased tolerance of HHP-injured cells against the mild heat. Combined incubation at 25 °C for more than 6 h with subsequent incubation at 35 °C shortened total incubation period from 72 h to 24 h while achieving the maximized colony number obtained by the incubation at 25 °C for 72 h.

Effect of Hydrostatic Pressure and Heat Treatment on The Sandstone Dynamic Compressive Strength

Effect of Hydrostatic Pressure and Heat Treatment on The Sandstone Dynamic Compressive Strength