Use Of High Hydrostatic Pressure Research Articles

Use of high hydrostatic pressure and non-Saccharomyces yeasts for improving aging on lees of white wine

This study aimed to assess the impact of different fermentation lees on enhancing the chemical composition, volatile profile, and sensory characteristics of wine during aging, specifically in relation to autolysis induction treatments. Lees processed by high hydrostatic pressure, especially those obtained from sequential fermentation (Hanseniaspora spp. followed by Saccharomyces spp.) determined the best color evolution, the highest protection against oxidation together with an overall improvement of volatile profile; these aged wines also obtained the highest scores in floral and fruity notes, resulting the most preferred by the panel. An improvement of the overall wine quality might be reached, by modulating lees composition (i.e., non-Saccharomyces spp. as fermentation co-starters), then by applying high hydrostatic pressure as alternative to enzyme addition for managing the subsequent aging on lees. This might possibly implement and improve the current winemaking process with an innovative, sustainable approach.

Systematic enhancement of microbial decontamination efficiency in bone graft processing by means of high hydrostatic pressure using Escherichia coli as a model organism.

To obtain bone allografts that are safe for transplantation, several processing steps for decellularization and decontamination have to be applied. Currently available processing methods, although well-established, may interfere with the biomechanical properties of the bone. High hydrostatic pressure (HHP) is known to devitalize tissues effectively while leaving the extracellular matrix intact. However, little is known about the inactivation of the contaminating microorganisms by HHP. This study aims to investigate the ability of high-pressure decontamination and to establish a treatment protocol that is able to successfully inactivate microorganisms with the final goal to sterilize bone specimens. Using Escherichia coli (E. coli) as a model organism, HHP treatment parameters like temperature and duration, pressurization medium, and the number of treatment cycles were systematically adjusted to maximize the efficiency of inactivating logarithmic and stationary phase bacteria. Towards that we quantified colony-forming units (cfu) after treatment and investigated morphological changes via Field Emission Scanning Electron Microscopy (FESEM). Additionally, we tested the decontamination efficiency of HHP in bovine cancellous bone blocks that were contaminated with bacteria. Finally, two further model organisms were evaluated, namely Pseudomonas fluorescens as a Gram-negative microorganism and Micrococcus luteus as a Gram-positive representative. A HHP protocol, using 350 MPa, was able to sterilize a suspension of stationary phase E. coli, leading to a logarithmic reduction factor (log RF) of at least -7.99 (±0.43). The decontamination of bone blocks was less successful, indicating a protective effect of the surrounding tissue. Sterilization of 100% of the samples was achieved when a protocol optimized in terms of treatment temperature, duration, pressurization medium, and number and/or interval of cycles, respectively, was applied to bone blocks artificially contaminated with a suspension containing 104 cfu/mL. Hence, we here successfully established protocols for inactivating Gram-negative model microorganisms by HHP of up to 350 MPa, while pressure levels of 600 MPa were needed to inactivate the Gram-positive model organism. Thus, this study provides a basis for further investigations on different pathogenic bacteria that could enable the use of HHP in the decontamination of bone grafts intended for transplantation.

Inactivation of microorganisms by high hydrostatic pressure: A literature review

The use of high hydrostatic pressure is intended to perform non-thermal inactivation of microorganisms in food products, to ensure their freshness and to prevent foodborne infections. These infections impact the healthcare system, the food industry, and consumers directly. This study aims to analyse the literature on the effectiveness of high hydrostatic pressure against pathogenic and opportunistic microorganisms transmitted through the consumption of contaminated food. Scientific publications for 2011-2023 were selected for the review. A total of 44 scientific publications were selected, the information from which was critically analysed, systematised and presented in the form of a literature review. The mechanisms of high hydrostatic pressure’s effect on microbial cells are described. To illustrate the effectiveness of high hydrostatic pressure against microorganisms, data from selected publications regarding efficiency and treatment parameters are presented in tables. The inactivation of such clinically important microorganisms as Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Toxoplasma gondii in liquids and food has been demonstrated. High-pressure treatment has been shown to be a non-thermal food processing method, which distinguishes this method from traditional thermal processing methods such as boiling or pasteurization. One of the notable advantages of using high hydrostatic pressure is the non-thermal inactivation of various microorganisms, which preserves the nutritional and flavour properties of the processed product. It is also noted that food products can be processed in the final packaging, which reduces the risk of microbial contamination at the post-processing stages. The main disadvantages are the impossibility of complete inactivation of bacterial spores and the high cost of high-pressure processing equipment. Combining high-pressure treatment with other methods, such as heat treatment, can overcome the limitations of spore inactivation

Preserving Raw Oysters with High Hydrostatic Pressure and Irradiation Technology

Refrigerated raw oysters, including Pacific oysters (Magallana gigas), eastern oysters (Crassostrea virginica), and European flat oysters (Ostrea edulis), are popular seafood products. Pathogenic contamination and spoilage during storage and transport limit their shelf life. High hydrostatic pressure (HHP) and irradiation effectively reduce pathogens and spoilage microorganisms in raw oysters while preserving their taste and texture. This review article presents a comprehensive analysis of the use of HHP and irradiation as sanitation methods for raw oysters, incorporating findings from geographical distribution, mathematical modeling, and radiation quality’s impact on sterilization efficacy. The results demonstrate that untreated eastern oysters can maintain a total bacterial count below the recommended limit of 107 CFU/g for only 2–3 weeks at 5 °C, and are at risk of harboring pathogens such as Vibrio spp. and norovirus. HHP treatment at 600 MPa and irradiation treatment at 2 kGy can effectively reduce the pathogen load in raw oysters. However, supplementary measures such as additional cleaning or lower temperatures are required to prolong the shelf life of treated raw oysters to 2–3 weeks. Taken together, the application of HHP and irradiation to raw oyster sanitation represents a promising approach for enhancing the safety and quality of this beloved seafood delicacy.

Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review.

The high hydrostatic pressure (HHP) process has been studied for several applications in food technology and has been commercially implemented in several countries, mainly for non-thermal pasteurization and shelf-life extension of food products. HHP processing has been demonstrated to accelerate proteolytic hydrolysis at a specific combination of pressure and pressure-holding time for a given protein source and enzyme. The enzymatic hydrolysis of proteins is a well-known alternative to producing biologically active peptides, with antioxidant and antihypertensive capacity, from different food protein sources. However, some of these protein sources contain allergenic epitopes which are often not degraded by traditional hydrolysis. Moreover, the peptide profile and related biological activity of a hydrolysate depend on the protein source, the enzymes used, the parameters of the proteolysis process (pH, temperature, time of hydrolysis), and the use of other technologies such as HHP. The present review aims to provide an update on the use of HHP for improving enzymatic hydrolysis, with a particular focus on studies which evaluated hydrolysate antihypertensive and antioxidant capacity, as well as residual allergenicity. Overall, HHP has been shown to improve the biological properties of hydrolysates. While protein allergenicity can be reduced with traditional hydrolysis, HHP can further reduce the allergenicity. Compared with traditional hydrolysis methods, HHP-assisted protein hydrolysis offers a greater opportunity to add value to protein-rich products through conversion into high-end hydrolysate products with enhanced nutritional and functional properties.

Use of high hydrostatic pressure (HHP) to obtain an ingredient rich in bioactive compounds from cv. Tempranillo red pomace

Use of high hydrostatic pressure (HHP) to obtain an ingredient rich in bioactive compounds from cv. Tempranillo red pomace

High Hydrostatic Pressure to Increase the Biosynthesis and Extraction of Phenolic Compounds in Food: A Review.

Phenolic compounds from fruits and vegetables have shown antioxidant, anticancer, anti-inflammatory, among other beneficial properties for human health. All these benefits have motivated multiple studies about preserving, extracting, and even increasing the concentration of these compounds in foods. A diverse group of vegetable products treated with High Hydrostatic Pressure (HHP) at different pressure and time have shown higher phenolic content than their untreated counterparts. The increments have been associated with an improvement in their extraction from cellular tissues and even with the activation of the biosynthetic pathway for their production. The application of HHP from 500 to 600 MPa, has been shown to cause cell wall disruption facilitating the release of phenolic compounds from cell compartments. HPP treatments ranging from 15 to 100 MPa during 10–20 min at room temperature have produced changes in phenolic biosynthesis with increments up to 155%. This review analyzes the use of HHP as a method to increase the phenolic content in vegetable systems. Phenolic content changes are associated with either an immediate stress response, with a consequent improvement in their extraction from cellular tissues, or a late stress response that activates the biosynthetic pathways of phenolics in plants.

Improved Biotransformation of Platycoside E into Deapiose-Xylosylated Platycodin D by Cytolase PCL5 under High Hydrostatic Pressure

Platycosides are the functional saponins present in balloon flowers that exert diverse biological effects, and which can be further improved by their deglycosylation. Deapiose-xylosylated platycodin D, which is absent in balloon flowers, can be generated only by cytolase PCL5 by acting on platycoside E. To improve cytolase PCL5-catalyzed production of deapiose-xylosylated platycodin D from platycoside E, we explored the use of high hydrostatic pressure (HHP). At an HHP of 150 MPa, the optimal temperature of cytolase PCL5 activity for converting platycoside E into deapiose-xylosylated platycodin D shifted from 50 to 55 °C, and increased the activity and stability of the enzyme by 5- and 4.9-fold, respectively. Under HHP, the enzyme completely converted 1 mM platycoside E into deapiose-xylosylated platycodin D within 4 h, with a 3.75-fold higher productivity than that under atmospheric pressure. Our results suggest that the application of HHP is a potential method for the economical production of platycosides and enzyme-catalyzed biotransformation of functional saponins.

Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates.

This study investigated the use of Novo Pro-D® (NPD) and Ficin (FC) as alternative proteases for the production of bioactive peptides with reduced allergenicity from whey protein concentrate (WPC). In addition, the use of high hydrostatic pressure processing as pre-treatment of WPC and its impact on the final characteristics of hydrolysates were also evaluated. NPD treatments generated hydrolysates with a 98% reduction of soluble proteins, greater in vitro antioxidant capacity, and less immunoreactivity when compared to FC ones. However, pre-treatment was an essential tool to improve WPC hydrolysis when FC was used, resulting in hydrolysates with less soluble proteins, enhanced antioxidant capacity, and less allergenicity compared with conventional hydrolysis. As for NPD, the pre-treatment of WPC improved the in vitro antioxidant capacity and resulted in a 100% reduction in immunoreactivity to β-lactoglobulin in a shorter processing time. Importantly, bioactive peptides generated by FC displayed an improved ability to induce in vitro arterial relaxation, compared with those obtained from NPD process. Therefore, this study provides innovative evidence regarding how the proteases used for production of whey hydrolysates can improve its biological effects, and discloses the use of high hydrostatic pressure combined with enzymatic hydrolysis as a promising alternative to produce hydrolysates with improved properties.

A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid.

Wheat bran (WB) is a byproduct from the milling industry that contains bioactive compounds beneficial to human health. The aim of this work was on the one hand, increasing extractability of antioxidant and anti-inflammatory compounds (specifically ferulic acid, FA), through enzymatic hydrolysis combined with hydrothermal treatment (HT) and high hydrostatic pressure (HHP). On the other hand, enhancing the stability of final ingredient applying spray-drying (SPD) and microencapsulation (MEC). The use of HT increased FA, total phenolics (TP), and antioxidant capacity (AC) in WB hydrolysates, regardless the HT duration. However, the HT tested (30 min, HT30) produced a loss in anti-inflammatory activity (AIA). The combination of HT (15 min, HT15) with HHP increased AIA of the WB. SPD enhanced the TP yield in WB with no significant effect of inlet temperature (up to 140 °C) on phenolic profile mainly composed of trans-FA and smaller amounts of cis-FA and apigenin diglucosides. SPD caused a temperature-dependent increase in AC (160 °C > 140 °C > 130 °C). SPD inlet temperatures affected total solids yield (from 22 to 36%), with the highest values at 140 °C. The use of HHP in combination with HT resulted in >2-fold increase in total solids yield.

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.

Use of high hydrostatic pressure (HHP) for increasing the product yield of lignocellulosic biomass hydrolysis: A study for peanut hull and microcrystalline cellulose

Cellulase activity is a critical parameter for generating alternative renewable fuels. For observing this activity, Avicel (microcrystalline cellulose) is a widely used substrate. As lignocellulosic biomass in nature, peanut hull (35% cellulose) is a suitable material to convert the chemical feedstocks. Alkaline pretreatment (with NaOH solution at 121 °C for 1 h) is a necessary process to increase the yield of the hydrolysis due to the high lignin content of the biomass. The objective of this study is to determine the effects of high hydrostatic pressure (HHP) on cellulase-hemicellulase (Celluclast) activity and the subsequent hydrolysis. Enzyme mixtures were subjected to 100 and 500 MPa for 5–15 min, at 30 °C both with and without substrate. HHP-treated enzyme and enzyme-substrate solutions had significantly (p < 0.05) higher reducing sugar content (up to 2.06 and 2.83 g/L increases for Avicel, 0.85 and 0.96 g/L for peanut hulls; respectively) than non-HHP-treated solutions. Nevertheless, no significant difference was observed between 100 and 500 MPa (p > 0.05). NMR T2 relaxation times of the treated and hydrolyzed samples were affected by HHP. Additionally, enzymatic hydrolysis significantly increased the T2 (p < 0.05). The changes on peanut hulls after HHP, alkaline pretreatment, and enzymatic hydrolysis were observed by using FTIR spectrometry.

Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice.

The current study is aimed to evaluate the combined effect of thermosonication (TS) and high hydrostatic pressure (HHP) on enzyme activities (polyphenolase and peroxidase), microbial load and phenolic compounds (phenols, flavonoids, and anthocyanins) of blueberry juice. Blueberry juice has been treated with TS (40 kHz and 240 W) at different temperatures (25 °C and 45 °C) for 15 mins with subsequent different HHP (200, 400 and 600 MPa) for 5 mins at room temperature. The results revealed that a combined use of HHP of 400 MPa and 600 MPa with TS at 45 °C not only reduced microorganisms below 1 logCFU/mL, but also significantly inactivated enzymes. The treatments also increased the phenolic compounds, peroxyl radical scavenging capacity (PSC), and DPPH free radical scavenging activity to a higher level without causing any changes in soluble solids and pH. Therefore, the combination of HHP and TS can be used as a novel alternative nonthermal technology to improve the nutritional qualities of blueberry juice, which produces a desirable, healthy juice for consumers.

Mechanical Characterization of Human Trabecular and Formed Granulate Bone Cylinders Processed by High Hydrostatic Pressure.

One main disadvantage of commercially available allogenic bone substitute materials is the altered mechanical behavior due to applied material processing, including sterilization methods like thermal processing or gamma irradiation. The use of high hydrostatic pressure (HHP) might be a gentle alternative to avoid mechanical alteration. Therefore, we compressed ground trabecular human bone to granules and, afterwards, treated them with 250 and 300 MPa for 20 and 30 min respectively. We characterized the formed bone granule cylinders (BGC) with respect to their biomechanical properties by evaluating stiffness and stress at 15% strain. Furthermore, the stiffness and yield strength of HHP-treated and native human trabecular bone cylinders (TBC) as control were evaluated. The mechanical properties of native vs. HHP-treated TBCs as well as HHP-treated vs. untreated BGCs did not differ, independent of the applied HHP magnitude and duration. Our study suggests HHP treatment as a suitable alternative to current processing techniques for allogenic bone substitutes since no negative effects on mechanical properties occurred.

The use of high hydrostatic pressure in the technology of whole muscle meat products

The work examined the effect of high hydrostatic pressure on the chemical composition and microbiological indicators of poultry meat. Data on the mass fraction of moisture, fat, protein and ash before and after processing the product with high hydrostatic pressure are presented. Pressure treatment modes are justified, at which it is possible to obtain finished products. The formulation of a whole-muscle product from poultry meat has been developed, as well as a technological scheme for preparing a new product using innovative technology.

Use of high hydrostatic pressure for food sterilization and seed treatment

Experiments with high hydrostatic pressure to sterilize meat, sauces, mayonnaise, milk and yoghurts have been conducted. We also used the hydrostatic processing to increase the speed of germination and productivity of various plants (radishes, tomatoes, licorice, etc.). It was found that, after high pressure processing, the microbial contamination of all food products was reduced. It resulted in a significant increase in the shelf life of food (from 3 to 5 times). It was shown that the high pressure processing was a way to significantly increase the crop yield of tomatoes (by ∼65%) and the germination of legumes (almost by an order).

The effect of high hydrostatic pressure on some quality parameters of a traditional tortellini-like Turkish food (mantı) packed with at modified atmosphere

Traditional cereal-based foods need to be thoroughly processed to fulfill the transportation conditions to distant locations. The present study examines the combined use of high hydrostatic pressure (HHP) and modified atmosphere packaging (MAP) processes in mantı, a traditional tortellini-like Turkish food. After the mantı’s inner material and dough were separately processed with a HHP treatment at 400 MPa and 600 MPa, the mantı was prepared, and packaged under the modified atmosphere (60% CO2 + 40% N2) and stored for 14 days at 4°C. Also, the thermal inactivation was examined of inoculated mantı samples with bacterial cells of Staphylococcus aureus, Escherichia coli and Bacillus cereus. The differences of physicochemical and microbial results were found significant (P &amp;lt; 0.05) among the samples, as affected by high pressure at the modified atmosphere package. In case of the consumer sensory evaluation regarding cooking, HHP processed samples (HHPR) were more liked than semi-processed (CR) samples (stored for 14 days at 4°C). Inoculated bacterial cells to mantı samples exhibited varying inactivation responds at different temperatures (55 to 75°C) of heat treatment. As a result, it has been found that the high hydrostatic pressure treatment is a promising process for the mantı packaged in the modified atmosphere, extending the 7-day storage time compared to the untreated control sample.

Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese.

Active cellulose acetate films incorporated with oregano essential oil (antimicrobial film) were previously subjected to high hydrostatic pressure treatment (300 MPa/5 min (FHP1) or 400 MPa/10 min (FHP2)) and investigated for possible changes in their antimicrobial efficiency. In parallel, the efficiency of the antimicrobial films, high hydrostatic pressure (300 MPa/5 min or 400 MPa/10 min), or a combination of antimicrobial film and high hydrostatic pressure, was tested on coalho cheese, experimentally contaminated with Listeria monocytogenes, Escherichia coli, and Staphylococcus aureus, stored for 21 days under refrigeration. Investigations in culture media (agar, brain-heart infusion broth, and micro-atmosphere) detected antimicrobial efficiency for all films, with or without high hydrostatic pressure, against the three bacteria. However, the data indicated that the treatment with 300 MPa/5 min may have impaired the migration of oregano essential oil from FHP1, justifying its lower efficiency in solid medium and brain-heart infusion broth. In cheese samples, the combination of antimicrobial film and 400 MPa/10 min caused greater reductions in counts for the three microorganisms, at zero time throughout the entire coalho cheese storage. Only antimicrobial film or combination (antimicrobial film and high hydrostatic pressure) were able to control microbial multiplication during the 21 days. Therefore, the results confirm that the individual use of high hydrostatic pressure (300 MPa/5 min or 400 MPa/10 min) at the level evaluated can allow bacterial multiplication during storage and that the combination of antimicrobial packaging and high hydrostatic pressure has greater potential to ensure a safer coalho cheese.

Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches

Effects of high hydrostatic pressure (HHP, 100, 300, and 500 MPa for 15 and 30 min at 25°C) on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches (20%, w/w) were investigated. Amylose and damaged starch contents of all three starches were increased, but their solubility and swelling power were decreased after HHP treatment. Thermal properties of maize starch were significantly different from those of potato and sweet potato starches. Maize starch treated at 500 MPa was completely gelatinized with larger particle sizes and exhibited lower pasting properties than potato and sweet potato starches. The crystalline pattern of maize and potato starches was changed from A to B and B to B + V at 500 MPa, respectively, whereas that of sweet potato starch was still C-type. HHP modified starches might be taken into consideration for starch-based food with high quality. Practical applications This study is focusing on the use of high hydrostatic pressure (HHP), one novel non-thermal technology, for the modification of three different botanical starches. The present study aims to investigate the comparative effects of HHP treatment on the amylose and damaged starch content, solubility and swelling power, thermal properties, pasting properties, crystallinity, chemical group, and microstructural changes in maize, potato, and sweet potato starches. The results of this work provide a potential application of HHP modified starches in starch-based food with good quality and nutritional value, and the modification caused by HHP can have a tremendous impact on the processing and preservation of starch-based food matrices for large scale quality production by the food industry.

Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure.

The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.