Use Of High Pressure Homogenization Research Articles

Soluble hemp protein-xylose conjugates fabricated by high-pressure homogenization and pH-shifting treatments.

The process of Maillard conjugation occurs with plant proteins and sugars and can be influenced by several factors, such as processing time, pH, and shear force. By utilizing cavitation processes such as high-pressure homogenization (HPH) and pH-shifting, it is possible to regulate the degree of grafting, functional characteristics, and structural changes in the formation of conjugates. The present study aimed to improve the hemp protein concentrate (HPC) through two different conjugation techniques: HPH and pH-shifting-assisted processes. The best conjugation conditions for the conventional method were identified as a 1:2 HPC to xylose ratio, a pH of 10, and 3 h of treatment at 70 °C. The use of HPH and pH 12-shifting methods resulted in a remarkable 2.5-fold increase in grafting degree, requiring less processing time. Fourier transform infrared spectra confirmed the formation of conjugates. Conjugates produced through HPH with pH 12-shifting (MPHX) transformed into soluble glycoproteins with a particle size of 74 nm. MPHX solubility increased by 5.7-fold than HPC, reaching 85.7%, with a more negatively charged surface at -32.4 mV. Microimages showed cracked and sharp forms for conjugated proteins compared to untreated HPC. Additionally, MPHX conjugates demonstrated superior properties in emulsion stability, foaming capacity, and antioxidant activity compared to HPC and classical conjugates. The use of HPH and pH-shifting-assisted Maillard conjugation was highly effective in enhancing the functional attributes of hemp protein conjugates. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Sorghum protein ingredients: Production, compositional variability and enhancement of aqueous dispersibility through homogenization

Sorghum protein ingredients show promising applications, given that sorghum is a resilient grain with high protein content and bioactive components, such as tannins, in certain genotypes. This study aimed to investigate the production and characterization of sorghum protein ingredients extracted from both tannin-free and tannin-rich cultivars, along with an examination of their behavior in aqueous suspensions. The use of high-pressure homogenization to improve ingredient dispersibility was also assessed. Protein extracts exhibited protein contents ranging from 50 to 67 g/100 g (wet basis), with the highest values obtained in tannin-free samples. Total lipid contents were between 18 and 26 g/100 g (wet basis), with a high contribution of free fatty acids (68–76 g/100 g lipids), and tocopherol contents ranged from 1080 to 2039 µg/g total lipids. This is substantially higher than the lipid content in flours, implying an accumulation of lipids during the protein extraction process. While the dispersibility of the protein extracts in aqueous media was initially limited, high-pressure homogenization proved effective in reducing the average size of the particles in suspension, from 9–66 µm to 1.8–2.5 µm. This processing step significantly enhanced protein dispersibility by up to 288 %, especially for the tannin-rich samples.

Structural and Physical Properties of Alginate Pretreated by High-Pressure Homogenization.

To develop a high-efficient extraction method, we investigated the use of high-pressure homogenization (HPH) as a novel pretreatment technology for the extraction of sodium alginate (SA) from Laminaria japonica. After the single-factor experiment, the results demonstrated that under the conditions of 100 MPa HPH pressure, 4 cycles, pH 6.0, and 0.5% EDTA for 3.0 h, the optimized extraction yield of HPH reached 34%. To further clarify the effect on the structural properties of HPH-extracted SA, we conducted comprehensive analysis using SEM, FTIR, MRS, NMR, XRD, TGA, and a T-AOC assay. Our findings revealed that HPH pretreatment significantly disrupted the structure of L. japonica cells and reduced their crystallinity to 76.27%. Furthermore, the antioxidant activity of HPH-extracted SA reached 0.02942 mgVceq∙mg-1. Therefore, the HPH pretreatment method is a potential strategy for the extraction of alginate.

Impact of high pressure homogenization on the properties of potato flour film-forming dispersions and the resulting films

The properties of potato flour film-forming dispersions obtained with high pressure homogenization (HPH) at a pressure ranging from 15 to 60 MPa with 1, 3, and 5 passes and their resultant films were investigated. The median particle size of the dispersions with HPH treatment decreased from 111.65 μm to 10.71 μm, and the result was confirmed by microscopic images. Although the apparent viscosity of homogenized dispersion was smaller than that of the unhomogenized sample, it was noted that the apparent viscosity of homogenized dispersions increased sequentially with pressure and pass. The resultant films with HPH treatment had smoother surfaces, better moisture barrier properties, higher hydrophobicity, lower moisture content, and better transparency. The HPH treatment favored the retrogradation of film, but glass transition temperature had no significant change. The use of HPH increased tensile strength from 6.58 MPa to 11.14 MPa, while elongation at break decreased first and then increased. Potato flour films with HPH treatment show good physicochemical properties and have potential application in food packaging.

Essential-Oil-Loaded Nanoemulsion Lipidic-Phase Optimization and Modeling by Response Surface Methodology (RSM): Enhancement of Their Antimicrobial Potential and Bioavailability in Nanoscale Food Delivery System.

Nanoencapsulation is an attractive technique used for incorporating essential oils in foods. Thus, our main goal was to formulate a novel nanoemulsion (NE) with nanoscale droplet size and lowest interfacial tension in the oil–water interface, contributing positively to the stability and the enhancement of essential oil potential. Thereby, response surface methodology (RSM), with mixture design was used to optimize the composition of the NE lipid phase. The essential oil combinations were encapsulated through high-pressure homogenization (HPH) with the binary emulsifier system (Tween 80: Gum Arabic). Then, the electrophoretic and physical properties were evaluated. We also conducted a follow-up stability and antimicrobial study that examined the stabilization mechanism of optimal NE. Thereafter, the effect of nanoencapsulation on the essential oil composition was assessed. The RSM results were best fitted into polynomial models with regression coefficient values of more than 0.95. The optimal NE showed a nanometer-sized droplet (270 nm) and lower interfacial tension (~11 mN/m), favoring negative ζ-potential (−15 mV), showing good stability under different conditions—it synergistically enhances the antimicrobial potential. GC-MS analysis showed that the use of HPH affected the active compounds, consistent with the differences in linalool and 2-Caren-10-al content. Hence, the novel nanometric delivery system contributes to food industry fortification.

Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals

High-pressure homogenization (HPH) and high-pressure processing (HPP) are emerging technologies for the food industry. Both technologies employ high pressure to preserve foods. However, the principal mechanism of HPH is based on shear stress distribution in a material instead of a decrease in volume due to an increase in pressure as occurring in HPP. HPH can be used in extraction or preservation of bioactive compounds and phytochemicals. This review first describes the mechanism of HPH processing. Next, this review discusses the impact of HPH on extractability and stability of phytochemicals such as carotenoids, vitamin C, polyphenols, and anthocyanins in various food matrices. In general, the use of HPH slightly improved or maintained the extractability of the phytochemicals. Similarly, HPH slightly reduced or maintained the stability of the phytochemicals but this is dependent on the food matrix and type of phytochemical. HPH has a great potential to be used to improve the extractability and maintaining the stability of these phytochemicals or to be used together with milder thermal processing. Besides understanding the impact of HPH on the extractability and stability of phytochemicals, the impact of HPH on the nutritional quality of the food matrices needs to be thoroughly evaluated.

Influence of Nanoencapsulation Using High-Pressure Homogenization on the Volatile Constituents and Anticancer and Antioxidant Activities of Algerian Saccocalyx satureioides Coss. et Durieu.

The nanoencapsulation of essential oils enhances their applicability in several areas, such as pharmaceuticals and food biopreservation. This study focuses on the encapsulation of Saccocalyx satureioides Coss. et Durieu essential oil into nanoemulsions by high-pressure homogenization (HPH) and its effect on the volatile constituents and the antioxidant and anticancer activities of the essential oil. The analysis of hydrodistilled (HD) S. satureioides essential oil using gas chromatography–mass spectrometry revealed a total of 28 constituents, representing 99.80%, while only 13 constituents were identified in nanoemulsions, representing 98.65% of the total volatile material. The use of HPH led to qualitative and quantitative differences between the volatile profiles of the HD and the nanoemulsion of S. satureioides essential oil. Whereas borneol, α-terpineol, and thymol were the predominant constituents in the HD oil, carvacrol, thymol, and γ-terpinene were the major constituents in the nanoemulsion. The antioxidant activity of the S. satureioides essential oil nanoemulsion displayed was lower as compared to that of HD oil using DPPH free radical–scavenging, CUPRAC, and ABTS assays. This is consistent with the differences in total flavonoid, total phenolic, and volatiles detected in both HD oil and its nanoemulsion. Meanwhile, the cytotoxicity on liver cancer cells (Hep-G2) was stronger using nanoemulsions (106 μg/mL) than using HD oil (274.8 μg/mL).

Effect of high pressure homogenization on the production of yeast extract via autolysis and beta-glucan recovery

The aim of this study was to assess the application of high pressure homogenization (HPH) as a pretreatment prior to the process of autolysis of Saccharomyces cerevisiae cells in order to enhance both the production of yeast extract and the valorization of the solid residue of autolysis for β-glucan extraction. Autolysis of HPH treated (200–600 bar, 1–3 passes) and untreated samples, carried out at 52 °C and pH = 5.5, was mathematically modelled based on protein, amino acid and total solids release. HPH treatment accelerated yeast autolysis at all conditions studied and resulted in higher protein, amino acid and total solids yield. A combination of HPH treatment and shorter autolysis times achieved high extract yields of low turbidity. The β-glucan content of the solid autolysis residue increased with increasing treatment intensity and autolysis time with a simultaneous decrease in protein content due to the mechanical disruption of the cells. Industrial relevanceThe use of HPH as a pretreatment of yeast suspensions allows for the acceleration of yeast extract production by autolysis, reducing the very long autolysis times otherwise required. At the same time, the solid residue obtained after autolysis has a higher β-glucan content for HPH treated samples, allowing for more efficient valorization of this rich in valuable glucan by-product. In our work we have demonstrated that with one pretreatment step, both aspects of the autolytic process can be significantly enhanced.

Effect of nanoencapsulation on volatile constituents, and antioxidant and anticancer activities of Algerian Origanum glandulosum Desf. essential oil

Nanoencapsulation is an attractive novel technique used for incorporating essential oils in food preparations and pharmaceutical formulae. This study investigated the effect of nanoencapsulation on the composition of volatile compounds, as well as the antioxidant and anticancer activities of hydrodistilled (HD) Origanum glandulosum Desf. Oil, which was encapsulated into nanocapsules via High Speed Homogenization (HSH) and into nanoemulsions through High Pressure Homogenization (HPH). Thirty-two volatile components were identified using Gas Chromatography-Mass Spectrometry analysis (GC-MS) in HD essential oil representing 99.04% of the total oil content. GC-MS analysis showed that the use of HPH to prepare nanoemulsions negatively affected the active compounds present in HD oil, particularly carvacrol and thymol, whereas the use of HSH led to significant quantitative differences in the composition of volatiles between HD oil and nanocapsules but generated the same profile. Consistent with the differences in total phenolics, total flavonoids, and volatiles identified in HD and nanoparticles, HD essential oil exhibited a higher antioxidant activity (IC50 4.22 mg/mL) than nanocapsules (IC50 57.51 mg/mL) and nanoemulsion (IC50 78.50 mg/mL), while nanocapsules showed the strongest cytotoxic effect on liver cancer cell line Hep-G2 (54.93 μg/mL) in comparison to HD oil (73.13 μg/mL) and nanoemulsions (131.6 μg/mL).

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

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

Use of high pressure homogenization to reduce milk proteolysis caused by Pseudomonas fluorescens protease

The growth of proteolytic microorganisms in raw milk is favored when the milk is stored at abusive refrigeration temperatures for many days. The proteases produced, especially by Pseudomonas genus, are heat resistant, and can induce problems in dairy products on a long term basis, such as age gelation in milk processed by UHT systems. This work evaluated the impact of high pressure homogenization (HPH) processing at 100 and 150 MPa on milk proteolysis during storage, considering that this emerging technology can alter the structure of the milk constituents and enzyme activity. HPH (up to 150 MPa) was incapable of inactivating the Pseudomonas protease and did not alter the occurrence of proteolysis in skimmed milk. On the other hand, positive effects of HPH were observed for standard milk (3% fat) samples, with reductions in proteolysis of 29 and 51% for samples processed at 100 and 150 MPa, respectively. The practical impact of this effect was delays in age gelation of at least 23 (100 MPa) and 40 days (150 MPa) for milk with 3% fat. A microstructural evaluation inferred that fat globule fragmentation and its subsequent adsorption by protein was the main factor responsible for the reduction in milk proteolysis.

Effect of high-pressure homogenization on different matrices of food supplements.

There is a growing demand for food supplements containing high amounts of vitamins, phenolic compounds and mineral content that provide health benefits. Those functional compounds have different solubility properties, and the maintenance of their compounds and the guarantee of their homogenic properties need the application of novel technologies. The quality of different drinkable functional foods after thermal processing (0.1 MPa) or high-pressure homogenization under two different conditions (80 MPa, 33 ℃ and 120 MPa, 43 ℃) was studied. Physicochemical characteristics and sensory qualities were evaluated throughout the six months of accelerated storage at 40 ℃ and 75% relative humidity (RH). Aroma and color were better maintained in high-pressure homogenization-treated samples than the thermally treated ones, which contributed significantly to extending their shelf life. The small particle size obtained after high-pressure homogenization treatments caused differences in turbidity and viscosity with respect to heat-treated samples. The use of high-pressure homogenization, more specifically, 120 MPa, provided active ingredient homogeneity to ensure uniform content in functional food supplements. Although the effect of high-pressure homogenization can be affected by the food matrix, high-pressure homogenization can be implemented as an alternative to conventional heat treatments in a commercial setting within the functional food supplement or pharmaceutical industry.

Nanonized itraconazole powders for extemporary oral suspensions: Role of formulation components studied by a mixture design

Itraconazole (ITZ) nanocrystal-containing powders were prepared through the combined use of high pressure homogenization (HPH) and spray drying (SD). These powders were intended as base materials for the preparation of extemporary oral suspensions of the drug. The role and the effect of stabilizers on the size of re-dispersed particles were studied using a mixture design and a Scheffé model relating the dried nanosuspension composition to the mean particle diameters. The homogenization process required a surface active agent (Tween 20) to obtain the efficient comminution of itraconazole micronized powder. SD was carried out on ITZ nanosuspensions after addition of a cellulose derivative (Methocel® E5) that allowed the prompt re-dispersion of nanoparticles under “in use” conditions. The powders obtained by drying of homogenized systems showed in vitro dissolution profile faster than that of the micronized drug, suggesting a potential ameliorated GI absorption of itraconazole released from the nanosuspensions.

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.

The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)

Abstract Concentrated orange juice (COJ) was processed by high pressure homogenization (HPH) up to 150 MPa. The HPH decreased the product consistency, with a reduction up to 50% on its apparent viscosity (4.02 to 2.06 Pa·s) and 64% on its consistency index (17.96 to 6.48 Pa·sn) at − 10 °C. The flow behaviour index increased 11% (0.67 to 0.74). The COJ thixotropy was also affected, with a decrease of both initial (47%, 1075.34 to 567.98 Pa) and equilibrium (53%, 855.30 to 456.13 Pa) stresses (− 10 °C), whereas the kinetic parameter was unaffected. HPH reduced the mean particle diameter up to 12% of its original value (232 to 28 μm). The product colour was unaffected by HPH. The Arrhenius activation energy of the consistency index was evaluated and results showed an increase in its value as pressure increased (17 to 33 kJ/mol). HPH can be used to reduce the consistency of COJ and the friction loss, thus minimizing the amount of energy required to flow during processing and distribution. Industrial relevance Orange juice is the most consumed juice in the world, being frequently obtained from the concentrated orange juice (COJ). The COJ production is, therefore, very large. Due to its high concentration, the COJ consistency is very high, as well as the amount of energy for processing and handling it. In the present work, the high pressure homogenization (HPH) technology was successfully proposed to be used in order to reduce the COJ consistency. By reducing the friction losses during flow, this alternative allows minimizing the energy during COJ processing and distribution.

Microalgal cell disruption for biofuel development

The production of alternative fuels from microalgae involves lengthy processing steps. Cell disruption is an integral part of the downstream pool of unit operations as it facilitates the release of intracellular products essential for biofuel production. This study investigated the use of high-pressure homogenization, ultrasonication, bead beating, and sulfuric acid treatment as laboratory-scale disruption methods for microalgal cells. The performance of each cell disruption method was evaluated in terms of two key indicators: reduction in the intact cell count and reduction in the average colony diameter. The microalgal strain, Chlorococcum sp., was used throughout the study. The most effective disruption was obtained using high-pressure homogenization (average disruption = 73.8% of initial intact cells) followed by sulfuric acid treatment (average disruption = 33.2% of initial intact cells) and bead beating (average disruption = 17.5% of initial intact cells). Even though ultrasonication failed to disrupt the microalgal cells under the investigated conditions (average disruption = 4.5% of initial intact cells), it still managed to disintegrate cellular colonies.

Emulsions stabilized by heat-treated collagen fibers

The emulsifying properties of collagen fiber were modified by heat treatment at temperatures ranging from 50 to 85 °C for 20 or 60 min. In addition to heat treatment, the influence of pH (3.5 and 9.2) and the emulsifying process (rotor–stator device and high-pressure homogenizer) were evaluated on oil-in-water emulsions stabilized by collagen fiber through visual analysis (stability), microstructure and rheological measurements. Emulsions homogenized using solely the rotor–stator device showed phase separation and a larger mean droplet size ( d 32), except for the emulsion composed by non-heated collagen fiber. The alkaline emulsions showed lower kinetic stability, since collagen fibers have a lower net charge (zeta potential) at higher pH values, decreasing the electrostatic stability process. Heat treatment slightly decreased the protein charge and significantly reduced the insoluble protein content, suggesting a decrease in the emulsifying properties of the collagen fiber. The use of high-pressure homogenization (20–100 MPa) made it possible to produce acid emulsions with a reduced droplet size and distribution. At 20 MPa, the emulsions showed a higher d 32 value (between 3.17 and 1.18 μm), while at 60 and 100 MPa the emulsions presented lower d 32 values (between 0.74 and 0.94 μm) without any significant variation between the different heat-treated collagen fibers, but showing a noticeable decrease in emulsion viscosity and elasticity with increases in the homogenization pressure and heat treatment.

Effects of High Pressure Homogenization on Beer Quality Attributes

ABSTRACT J. Inst. Brew. 117(2), 195–198, 2011 The aim of the present study was to evaluate the use of high pressure homogenization (HPH) as an alternative to thermal pasteurization for beer stabilization and to evaluate the effect of processing on colour, haze and redox potential immediately after the process and during the product shelf-life (100 days). The results obtained showed good colour retention, changes in the redox potential and greater values for turbidity, presenting a higher value for the product treated by HPH than for the ther-mally treated samples reported in literature. The evaluation of the results indicated that the HPH process is a promising process for beer treatment in terms of guaranteeing better colour reten-tion. However to make this product stable, it would be necessary to perform stabilization treatments to minimize the negative effects of processing on the haze of the final product. Key words: beer, colour, haze, redox potential, ultra-high pres-sure homogenization.

Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice

The effect of High Pressure Homogenization (HPH) on Fusarium oxysporum, Emericella nidulans and Penicillium italicum was studied. Moulds were inoculated in Tween 80, tomato juice and diluted tomato juice (ratio juice/water: 1:3) and homogenized with different pressure levels for 1, 2 or 3 times (between 30 and 150 MPa): the number of conidia decreased with the progressive increase of the pressure applied. This effect was more evident when a multi-step process was applied; furthermore the decrease of the fluid viscosity in tomato juice reduced the effectiveness of homogenization. Finally, a discolouration of inoculated P. italicum was observed probably due to the stress caused by high pressure levels.

Association of Triclosan to Casein Proteins Through Solvent‐Mediated High‐Pressure Homogenization

The association of triclosan (TCS), a widely used hydrophobic compound, to the bovine casein micelle is investigated in this study. The use of high-pressure homogenization (HPH) at 0, 100, 200, and 300 MPa was introduced as a method for the dissociation of casein micelles in a skim milk/ethanol solution (1: 1, v/v) in the presence of TCS at 20, 80, and 160 mg/L where ethanol evaporation served as the final step for TCS association to caseins. The majority of TCS (over 80%) was associated with the caseins regardless of initial TCS concentration or applied pressure. TCS association to caseins was enhanced by 30% with continued pressurization to 300 MPa. Micellar dissociation and reassociation was found to be an irreversible process as evidenced by microscopy images. Pressurization to 300 MPa resulted in the formation of an integrated protein network of casein proteins and noncovalently linked whey proteins where the solubility of TCS was enhanced up to 40 times its reported water solubility at the highest initial TCS level of 160 mg/L. Reformed micelles exhibited Newtonian flow behavior at all pressure levels. This study provides evidence for the solubility enhancing quality of TCS through the solvent-mediated pressure/shear-induced dissociation of casein proteins.