Article
Food Science & Technology
Caroline Ceribeli, Jeanette Otte, Markus Walkling-Ribeiro, Daniel Rodrigues Cardoso, Lilia M. Ahrne
Summary: This study found that high pressure processing and pulsed electric field processing can preserve the initial content of vitamin B12 in milk, while UV-C treatment caused a 10% loss. High pressure processing can effectively reduce the number of microorganisms, and pulsed electric field processing has minimal impact on the concentration of vitamin B12. These findings are of great importance for preserving vitamin B12 in milk.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Review
Food Science & Technology
Yali Yu, Xiaoyu Lu, Tiehua Zhang, Changhui Zhao, Shiyao Guan, Yiling Pu, Feng Gao
Summary: The tiger nut is a high-quality crop with rich nutritional composition. It can be used in various food applications and has potential medical properties. However, further research and development are needed to fully explore its functional properties and processing methods for industrial production.
Article
Chemistry, Applied
Weijia Zhang, Yixiao Shen, Zudi Li, Xu Xie, Er Sheng Gong, Jinlong Tian, Xu Si, Yuehua Wang, Ningxuan Gao, Chi Shu, Xianjun Meng, Bin Li, Rui Hai Liu
Summary: Thermal processing and high hydrostatic pressure treatment affect the anthocyanin content and antioxidant activity in blueberry puree, with the optimal effect observed at 90 degrees Celsius for TP treatment and better color retention for HHP treatment.
Article
Food Science & Technology
Tullia Tedeschi, Maria Aspri, Cecilia Loffi, Luca Dellafiora, Gianni Galaverna, Photis Papademas
Summary: Non-thermal processing, specifically UV-C radiation combined with turbulent flow, shows promise as a method for reducing bacterial populations in milk while preserving the bioactive properties of dairy products. In the case of freeze-dried donkey milk powder, UV-C treatment retains protein quality and bioactivities comparable to raw milk, unlike pasteurization which leads to some deterioration.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Hadis Rostamabadi, Asli Can Karaca, Ma lgorzata Nowacka, Mehrajfatema Z. Mulla, Hasan Al-attar, Kaavya Rathnakumar, Busra Gultekin Subasi, Rachna Sehrawat, Ankan Kheto, Seid Reza Falsafi
Summary: Polysaccharides are natural, biodegradable, biocompatible, non-allergenic, and non-toxic polymers that have been widely used in food and pharmaceutical applications. However, their low thermal/shear resistance, retrogradability, and diminished transparency pose challenges to their widespread application. High hydrostatic pressure (HHP) has emerged as a promising tool for modifying the chemical, physical, technofunctional, and nutritional characteristics of polysaccharides. HHP can manipulate the structure and physicochemical attributes of polysaccharides similar to conventional thermal/chemical methods, and has the potential to enhance the nutritional attributes of modified components.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Yangyue Ding, Qingfeng Ban, Yue Wu, Yuxue Sun, Zhihao Zhou, Qi Wang, Jianjun Cheng, Hang Xiao
Summary: Consumers are increasingly open to reducing their meat consumption and embracing plant-based alternatives. However, the consumption of cereals and legumes (CLs) faces challenges such as poor taste, anti-nutritional factors, and allergenic proteins. High hydrostatic pressure (HHP) technology has been used to enhance the edible quality and food safety of plant-based products, improving their nutritional value and bio-functional properties.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Mutamed Ayyash, Abdelmoneim Abdalla, Basim Abu-Jdayil, Thom Huppertz, Raman Bhaskaracharya, Saleha Al-Mardeai, Anusha Mairpady, Arachchige Ranasinghe, Anas Al-Nabulsi
Summary: The study found that high-pressure processing and ultra-high temperature treatment can enhance the rheological properties of fermented camel milk, with the lowest viscosity observed in fermented milk treated with low-temperature long-time and high-temperature short-time methods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Nazir Kizzie-Hayford, Kwabena Dabie, Baffour Kyei-Asante, Jerry Ampofo-Asiama, Susann Zahn, Doris Jaros, Harald Rohm
Summary: Storage temperature significantly affects the enzyme activity and composition of tiger nuts, leading to different sensory attributes in lactic fermented tiger nut milk. The rate of fermentation and sensory quality of the milk are influenced by the temperature at which the tiger nuts are stored.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Lionel Carneiro, Lucie Marousez, Matthias Van Hul, Lea Chantal Tran, Marie De Lamballerie, Delphine Ley, Patrice D. Cani, Claude Knauf, Jean Lesage
Summary: This study demonstrates that high hydrostatic pressure processing can reinforce intestinal barrier integrity without affecting gut microbiota composition and short chain fatty acid production.
Article
Chemistry, Applied
Jie Zhang, John A. Duley, David M. Cowley, Paul N. Shaw, Pieter Koorts, Nidhi Bansal
Summary: This study compared the effects of Holder pasteurization (HoP) and hydrostatic high-pressure (HHP) processing on human milk proteins. The results showed that HHP processing better preserved the protein profile of human milk compared to HoP.
Article
Food Science & Technology
Gamze Okur, Sebnem Tavman, Satomi Tsutsuura, Tadayuki Nishiumi
Summary: This study investigated the physical, chemical, and microbiological properties of high-pressurized Inegol meatballs during frozen storage. High pressure treatment significantly affected the protein solubility of the samples, which was supported by SDS-PAGE results. The pH of the samples increased with higher pressure levels. The high pressure treatment resulted in an increase in Delta E and L* values, and a slight decrease in a* and b* values in the raw samples. The aerobic bacteria count decreased significantly after high pressure processing and remained high throughout storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Negar Gharbi, Alice Marciniak, Veronique Perreault, Debbie Stone, Nahuel Fittipaldi, Sharon Unger, Deborah L. O'Connor, Yves Pouliot, Alain Doyen
Summary: This study explored the impact of different pasteurization methods and centrifugation conditions on protein distribution between cream and skim milk. High hydrostatic pressure treatment resulted in lower cream protein content, while increasing centrifugal force reduced cream protein content. The effects of pasteurization methods and high hydrostatic pressure treatment varied in terms of protein aggregation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Isabella Corsato Alvarenga, Amanda N. Dainton, Charles G. Aldrich
Summary: Corn plays an important role in the global economy and pet food market, providing valuable nutrients for dogs and cats. Its processing generates co-products with quality protein and fiber components that can help improve dietary energy and digestion. Despite controversies surrounding genetically modified corn, more studies are needed to determine its long-term effects. Overall, the negative perception of corn in pet foods may not be justified.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Jose L. Navarro, Daniel Alegre, Miguel A. Sentandreu, Dolores Rodrigo, Enrique Sentandreu
Summary: This study investigated the impact of high-pressure homogenization (HPH) on the protein profile of tiger nut horchata drink. Results showed that protein alterations became noticeable at 100 MPa and reached their maximum at 200 MPa, with a decrease in the intensity of certain gel bands. LC-MS/MS analysis revealed specific proteins that were moderately affected by HPH treatment, while the abiotic stress response chaperone HSP70 was severely damaged and almost disappeared in the 200 MPa sample. HPH processing can yield minimally processed vegetable milks, but it may affect the stability of protein-fat emulsions and hinder the detection of key abiotic protein biomarkers.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Jie Zhang, Nanju Alice Lee, John A. Duley, David M. Cowley, Paul N. Shaw, Nidhi Bansal
Summary: In this study, hydrostatic high-pressure processing (HHP) was used to achieve the microbiological safety of donor human milk by effectively eliminating bacteria without significant loss of bioactive components. Analysis showed that HHP milk had better retention of nutrients and digestion behavior closer to raw milk samples compared to other processing methods.
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)
