Article
Biochemistry & Molecular Biology
Lucia Mendez, Marcos Trigo, Bin Zhang, Santiago P. Aubourg
Summary: This study investigated the effects of frozen storage time and the presence of octopus cooking juice on lipid damage in canned horse mackerel. Results showed that longer frozen storage time increased free fatty acid, peroxide, and thiobarbituric acid reactive substance contents, and decreased phospholipid value and polyene index. Additionally, the presence of octopus cooking juice inhibited fluorescent compound formation and retained phospholipid and free fatty acid compounds. Furthermore, the study found that the presence of preservative compounds in the packing medium provided effective lipid preservation and quality enhancement in canned fish.
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
Ting Zhou, Yi-Xuan Ding, Soottawat Benjakul, Shan -Shan Shui, Bin Zhang
Summary: This study investigated the changes in trypsin, calpain, and cathepsin activity and their effects on muscle proteins in intact and beheaded shrimp during frozen storage. The result showed that the beheading treatment effectively prolonged the shelf-life of stored shrimp products by inhibiting the degradation of muscle proteins. The beheaded shrimp samples exhibited more stable characteristics and significantly lower activities of trypsin, calpain, and cathepsin compared to intact shrimp samples throughout the storage period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ricardo Prego, Liliana G. Fidalgo, Jorge A. Saraiva, Manuel Vazquez, Santiago P. Aubourg
Summary: The study examined the effects of high-pressure processing (HPP) on Atlantic Chub mackerel before frozen storage and canning. Results showed that HPP led to reduced free fatty acids in canned mackerel, with a greater effect seen at higher pressure levels. HPP did not significantly impact thiobarbituric acid reactive substances and trimethylamine values. However, higher levels of peroxides and fluorescent compounds were observed with increased pressure levels.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Pi-Chen Wei, Yi-Chen Lee, Yu-Chi Chen, Chung-Saint Lin, Po-Wei Chen, Todd Hsu, Yung-Hsiang Tsai
Summary: This study compares the effects of high pressure processing (HPP) and freezing on the microbiological, chemical, and organoleptic qualities of soy sauce-marinated freshwater clams during refrigeration. The results show that HPP significantly reduces microbial counts and extends the storage life of the samples. It is recommended to use HPP at least 300 MPa for 3 min to effectively inhibit microbial growth and extend the storage life of the products.
Article
Biochemistry & Molecular Biology
Tugba Sayin Sert, Fatma Coskun
Summary: This study examined the effects of high-pressure processing (HPP) on frozen and unfrozen beef mince samples. The results showed that HPP increased the pH value and decreased the thiobarbituric acid (TBA) value of the minced meat. Freezing and HPP also extended the color retention and improved texture properties. The findings suggest that HPP can preserve the quality of beef mince for a longer period of time.
Article
Food Science & Technology
Ricardo Prego, Beatriz Martinez, Antonio Cobelo-Garcia, Santiago P. Aubourg
Summary: The mineral content of canned Atlantic Chub mackerel, which had been subjected to different high-pressure processing conditions and frozen storage times, showed significant changes in essential and toxic elements. Higher levels of most essential and toxic elements were found in the canned mackerel compared to raw fish, while some essential and toxic elements had lower values in canned samples. The effects of high-pressure processing and frozen storage time on mineral content were observed, with certain elements increasing or decreasing as a result.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Muhammad Syahmeer How, Nazimah Hamid, Ye Liu, Kevin Kantono, Indrawati Oey, Mingfei Wang
Summary: This study investigated the effect of high pressure processing on the fatty acids and amino acids content in New Zealand clams. Different pressure levels and holding times were applied, and the results showed that lower pressure and shorter holding time resulted in the least changes in amino and fatty acids content of clams.
Article
Food Science & Technology
Gabriela Lorena Salazar-Orbea, Rocio Garcia-Villalba, Francisco A. Tomas-Barberan, Luis Manuel Sanchez-Siles
Summary: Polyphenols are important bioactive compounds in agro-food products, and their stability is influenced by processing, fruit type, polyphenol family, and storage conditions. Manufacturers aiming to preserve the natural content of polyphenols need to find a balance between polyphenol stability and product shelf-life, as residual enzyme activity from processing methods like high-pressure processing can impact polyphenols negatively.
Article
Food Science & Technology
Elizabeth C. Buerman, Randy W. Worobo, Olga Padilla-Zakour
Summary: High pressure processing (HPP) is a popular method for retaining fresh properties in juices, but heat and pressure resistant fungi can survive and cause spoilage. This study aimed to determine the pressure and time needed to reduce heat and pressure resistant spoilage fungi in juice, and assessed the effects of water activity, pH, sulfites, and DMDC on fungal inactivation. The results showed that processing conditions can effectively reduce fungal growth, with the addition of certain substances showing varying effects on different fungal species. Storage at refrigeration temperatures for up to 26 weeks was successful in preventing fungal growth.
Article
Food Science & Technology
Ioannis S. Boziaris, Foteini F. Parlapani, Christina A. Mireles DeWitt
Summary: The study demonstrated that high-pressure processing at ultra-low temperatures is effective in reducing bacterial counts in frozen pink salmon fillets without significantly affecting quality attributes. Results showed that higher pressure does not necessarily lead to higher reduction rates, and temperature plays a significant role in bacterial inactivation effects.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Chemistry, Applied
Shokouh Ahmadi, Chengxiao Yu, Davood Zaeim, Dongmei Wu, Xinxin Hu, Xingqian Ye, Shiguo Chen
Summary: The impact of high-pressure processing (HPP) extraction on the structural, rheological, and functional properties of goji berry and raspberry pectic polysaccharides were investigated. The results showed that HPP-assisted extraction can enhance the antioxidant and lipase-inhibitory activities of pectic polysaccharides.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Dong Yang, Yin Zhang, Liang Zhao, Yongtao Wang, Lei Rao, Xiaojun Liao
Summary: Twenty colonies of four strains were isolated from the fermentation broth of pickled pepper and acclimated using high pressure, resulting in significantly increased survival ratios for L. plantarum and L. curvatus at 400 MPa. The Weibull model was used to fit survival curves for the two strains after high pressure treatment.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Wanlin Wu, Gengsheng Xiao, Yuanshan Yu, Yujuan Xu, Jijun Wu, Jian Peng, Lu Li
Summary: The study demonstrated that high pressure processing (HPP) effectively controlled microbes in pineapple fruit juice, while retaining its quality, whereas traditional thermal processing (TP) had significant impacts on the color, bioactive components, antioxidant capacity, and volatile compounds of the juice.
Article
Food Science & Technology
Qing Xiao, Mei Xu, Baocai Xu, Conggui Chen, Jieying Deng, Peijun Li
Summary: The study found that combining clove and cinnamon extracts with HPP improved the storage quality of low-salt sausages and prolonged their shelf-life.
Article
Biotechnology & Applied Microbiology
Alexandre R. Lima, Nathana L. Cristofoli, Ana M. Rosa da Costa, Jorge A. Saraiva, Margarida C. Vieira
Summary: The suitability of isolation processes for producing cellulose nanofibers (CNFs) from Salicornia ramosissima waste was investigated. Both alkaline treatment and bleaching treatment were used to separate cellulose fibrils and obtain CNFs, which were further hydrolyzed by acid treatment or enzyme treatment. The results showed that both treatments effectively removed amorphous components, increased crystallinity, and exposed fibers. However, CNF(ET) exhibited higher zeta potential values and mechanical resistance compared to CNF(AT). Overall, the enzyme treatment showed potential for isolating CNFs with higher-value applications due to its environmentally friendly nature and production of thinner nanofibers.
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Article
Food Science & Technology
Ricardo V. V. Duarte, Jose A. Lopes-da-Silva, Ana M. M. Gomes, Ivonne Delgadillo, Francisco J. J. Barba, Jorge A. A. Saraiva
Summary: This study observed the changes in microbiological, physiochemical, and textural properties of fresh cheeses made from cow or goat milk under hyperbaric and refrigerated storage. The results showed that hyperbaric storage at room temperature inhibited microbial growth and improved the stability of the cheeses. However, it also caused whey loss, reduction in moisture content, and textural changes. Overall, hyperbaric storage reduced microbial load and had minimal effects on quality parameters, thus extending the shelf-life of fresh cheeses.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Enrique Pino-Hernandez, Luiz Henrique Fasolin, Lina F. Ballesteros, Carlos A. Pinto, Jorge A. Saraiva, Luis Abrunhosa, Jose Antonio Teixeira
Summary: This study investigated the impact of high-pressure processing (HPP) and hydrothermal treatments (HT) on rejected chestnut starch. The results showed that HPP did not induce starch gelatinization and increased the size and resistant starch content of the granules. The HPP-treated starch also exhibited modified pasting properties and a novel gel structure.
Review
Biochemistry & Molecular Biology
Hana Scepankova, Diogo Galante, Edelman Espinoza-Suarez, Carlos A. Pinto, Leticia M. Estevinho, Jorge Saraiva
Summary: The interest in high hydrostatic pressure (HHP) is focused on the inactivation of enzymes in foods, but it has also been studied for biotechnological applications. Each enzyme responds differently to high pressure, with some remaining active while others lose activity. High pressure can enhance enzymatic activity and increase product concentration, but it may also favor hydrolysis over synthesis.
Article
Chemistry, Multidisciplinary
Rui Queiros, Rita Ferreira, Jorge A. Saraiva, Jose A. Lopes-da-Silva
Summary: The use of vegetable proteins is being studied to develop new products and replace other protein sources. This study evaluated the effects of high-pressure processing (HPP) on the properties of pea and soy protein isolates at different pH values. HPP increased protein solubility and surface hydrophobicity, while decreasing the content of free sulfhydryl groups. The effects of HPP on emulsifying properties depended on various factors.
APPLIED SCIENCES-BASEL
(2023)
Article
Engineering, Chemical
Gretel Dovale-Rosabal, Alejandra Espinosa, Alicia Rodriguez, Andres Barriga, Alan Palomino-Calderon, Santiago P. Aubourg
Summary: This study aimed to optimize the synthesis process of structured acylglycerols to enhance the positioning of EPA and DHA in the sn-2 location of the glycerol moiety. Using mass spectrometry analysis, it was found that under the optimized conditions, the SAcyl obtained showed a significant increase in the content of EPA and DHA at the sn-2 position.
Article
Biochemistry & Molecular Biology
Daniela Castro-Enriquez, Jose M. Miranda, Marcos Trigo, Francisco Rodriguez-Felix, Santiago P. Aubourg, Jorge Barros-Velazquez
Summary: This study investigated the use of pitaya extracts in biodegradable packing films to inhibit quality loss in fish muscle during refrigerated storage. The experiments utilized pitaya-gelatin films for hake muscle storage and pitaya-polylactic acid (PLA) films for Atlantic mackerel muscle storage. The results showed that the presence of pitaya extract led to a significant inhibitory effect on lipid damage, microbial activity development, and growth of bacteria in both systems. The preservation effects were attributed to the presence of betalains and phenolic compounds in the pitaya extracts.
Article
Food Science & Technology
Ricardo Prego, Antonio Cobelo-Garcia, Beatriz Martinez, Santiago P. Aubourg
Summary: The study examined the effects of previous frozen storage and different coating media on the macroelement and trace element content of canned Atlantic mackerel. Frozen storage resulted in increased levels of potassium (in oil-coated samples) and calcium (all coating conditions), and decreased levels of phosphorus (in aqueous-coating samples) and sulfur (in water- and oil-coated samples) in canned fish. Additionally, trace elements such as copper, selenium, and manganese showed increased content in canned fish muscle with frozen storage and different coating media. The coating media also influenced the content of various elements in canned fish, with aqueous-coating samples generally having lower levels of magnesium, phosphorus, sulfur, potassium, and calcium compared to their oil-coated counterparts.
Article
Food Science & Technology
Lucia Mendez, Bin Zhang, Santiago P. Aubourg
Summary: The antioxidant properties of commercial octopus cooking liquor were examined. Two concentrations of octopus-cooking liquor (OCL) were used as glazing systems during the frozen storage period of whole Atlantic horse mackerel. The most concentrated OCL-glazing system showed inhibitory effects on lipid oxidation and a preservative effect on polyunsaturated fatty acids. The inclusion of OCL in the glazing system improved the lipid quality of frozen horse mackerel.
Article
Food Science & Technology
Jose M. Malga, Teresa Roco, Alfonso Silva, Gipsy Tabilo-Munizaga, Mario Perez-Won, Santiago P. Aubourg
Summary: The effect of pre or post rigor stage and previous high-pressure processing (HPP) on the storage of farmed palm ruff was investigated. Fish processed in pre-rigor conditions showed higher moisture and lower lipid contents in chilled fish compared to post-rigor processed samples. Pre-rigor fish exhibited higher quality level, as indicated by the assessment of K value, fluorescent compounds, free fatty acids (FFA), and total volatile amines. Pressure-treated fish demonstrated better quality retention in terms of fluorescent compounds, FFA, total volatile amines, and the evolution of K value. The use of pre-rigor fish and previous HPP is recommended for commercializing this species as a fresh product.
Article
Biotechnology & Applied Microbiology
Sergio Sousa, Ana P. Carvalho, Carlos A. Pinto, Renata A. Amaral, Jorge A. Saraiva, Ricardo N. Pereira, Antonio A. Vicente, Ana C. Freitas, Ana M. Gomes
Summary: To make Nannochloropsis oculata a financially viable source for commercial applications, extraction efficiency needs to be improved. This study tested emerging technologies such as high hydrostatic pressure (HHP) and moderate electric fields (MEF), along with solvents with different polarity indexes, to increase accessibility and extraction yields of eicosapentaenoic acid (EPA). The combined use of HHP and MEF resulted in a 62% increase in EPA extraction yields from wet N. oculata biomass. These findings are highly relevant for the food and pharmaceutical industries, providing alternatives to traditional extraction methods with increased yields and reduced environmental impact.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Chemistry, Applied
Patricia Vieira, Carlos A. Pinto, Brian James Goodfellow, Ana M. Gomes, Sergio Sousa, Manuela Machado, Ivonne Delgadillo, Jorge A. Saraiva
Summary: Yoghurt fermented under sub-lethal high pressure (10, 20, 30, and 40 MPa at 43 degrees C) and refrigeration (4 degrees C for 23 days) was analyzed and compared with yoghurt fermented at atmospheric pressure (0.1 MPa). Metabolite fingerprinting, sugar and organic acid assessment, and total fatty acid determination were performed. The results showed that certain metabolites varied with increasing pressure, possibly due to the influence of pressure on specific enzymes. Yoghurts fermented at 40 MPa had lower lactose and total fatty acid content. Further research is needed to better understand fermentation processes under sub-lethal high pressure.
Article
Food Science & Technology
Alicia Rodriguez, Marcos Trigo, Santiago P. Aubourg, Isabel Medina
Summary: The conditions for extracting lipid compounds (phospholipids, omega 3 fatty acids) from Patagonian squid waste were optimized using a Simplex-Lattice design. Low-toxicity solvents (ethanol, acetone, and ethyl acetate) were tested at different concentrations. The study found that the quadratic model was significant for the contents of phospholipids and eicosapentaenoic acid, as well as the ratios of polyunsaturated/saturated and omega 3/omega 6 fatty acids. By using an optimized combination of ethanol and ethyl acetate, the extraction of highly valuable lipid compounds from the waste substrate was achieved.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Santiago P. Aubourg, Alicia Rodriguez, Marcos Trigo, Isabel Medina
Summary: This study investigated the extraction of valuable lipid compounds from squid waste using an ethanol/acetone solvent mixture. The ratio of waste weight to solvent volume and the number of extractions were found to affect the yields of different lipid components and the fatty acid profile. Increasing the number of extractions led to a higher total lipid yield but a lower proportion of phospholipids. The extraction conditions using ethanol/acetone resulted in high yields of lipid compounds with nutritional properties.
Article
Biochemistry & Molecular Biology
Marcos Trigo, David Paz, Antia Bote, Santiago P. Aubourg
Summary: The antioxidant effect of cuttlefish ink (CFI) on heated seabream muscle was studied. Results showed that CFI reduced lipid oxidation and retained unsaturated fatty acids, while its effect on lipid hydrolysis was unclear.
