High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability
Abstract
:1. Introduction
2. Evolution and Major Applications in the Last Decade
- Conservation and safety by decreasing the microbial load and inactivating enzymes. This occurs as a consequence of the thermal effect derived from mechanical stress or from structural changes in proteins.
- Recovery and extraction of proteins, fibrous materials and bioactive compounds (mainly polyphenols) and increase of the functionality considered in terms of technological use (stabilization of emulsions and dispersions, flow capacity and viscosity modifications, emulsifying activity improvement, etc.). Mechanical stresses and hydrodynamic effects induce cell disruption, favoring the release of intracellular content or structural components of the cell wall. Moreover, dispersed particles or fat droplets can be reduced in size and modified in structure.
- Increase of functionality in terms of health effect (increase bioaccessibility, bioavailability or probiotic effect). These effects result from favoring the release of bioactive compounds, the modification of biopolymer structures and the development of novel particle interactions and networking. Micro- or nano- capsules have also been developed.
3. Preservation and Safety
4. Extraction and Technological Functionality Improvement of Proteins, Fibrous Materials and Bioactive Compounds
5. Increase of Bioavailability and Encapsulation of Bioactive Compounds
6. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Product | Treatment | Terms | Microbiologic Control | Results | Reference |
---|---|---|---|---|---|
Fruit juices (apricot and carrot) | HPH + rapid cooling | 100 MPa (1–8 passes) | Zygosaccharomyces bailii 45 | The juice type affected the yeast fate (growth or death) and viscosity change after HPH treatment. | [8] |
Mango nectar | HPH + thermal shock | 200 MPa 10–20 s at 60–85 °C | A. niger (COI 4573) | The combination of HPH with subsequent thermal shock was efficient in inactivating heat resistant mold in mango nectar. | [10] |
Banana juice | HPH + rapid cooling | 0, 150, 200, 300 and 400 MPa | Total mesophilic bacteria | Pressures greater than 200 MPa were required to obtain a reduction of four logarithmic units. | [11] |
Apricot juice | HPH + citral + rapid cooling | 100 MPa (1,3,5 and 8 passes) | Saccharomyces cerevisiae SPA | Decrease of the viability of the yeasts following a linear tendency with pressure. Improvement of the antimicrobial effect by adding citral. | [12] |
Mango juice (Mangifera indica L.) | HPH + heat treatment | 40–190 MPa (1–5 passes) | Total plate count, molds and yeasts | Complete inactivation of molds and yeasts was achieved by one and three passes at 190 MPa and 60 °C, while the total plate count was less than 2.0 log CFU/mL. | [13] |
Mulberry juice (Morus atropurpurea Roxb.) | HPH + heat treatment + Addition of Dimethyl Dicarbonate (DMDC) | 200 MPa (1–3 passes) | Total count, yeast, mold and lactic acid bacteria | Combination treatment with three passes at 200 MPa and 250 mg DMDC/L decreased total count to the level reached by heat treatment at 95 °C. | [14] |
Lupine based drinks | HPH + refrigeration | 50, 100 and 175 MPa (2,4,6 passes) | Total bacterial count, molds and yeasts. Bacillus cereuses and coliform bacteria | At 175 MPa, yeasts, molds and coliforms were completely eliminated with two and four passes | [15] |
Granada juice | HPH + low temperature pasteurization | 100, 150 MPa (10 passes) 55 or 65 °C for 15 s | Escherichia coli (ATCC 26) and Saccharomyces pastorianus (ATCC 42376) | HPH at 150 MPa followed by a low heat intensity at 65 °C for 15 s showed a reduction of 3 log CFU/ mL. | [16] |
Skim milk | Heat treatment + HPH | 100–300 MPa | Bacillus stearothermophilus ATCC 7953 and Clostridium sporogenes PA 3679 | The efficacy of HPH is similar to pasteurization and must be combined with other conservation techniques. | [17] |
Milk | Heat treatment + HPH | 300 MPa | Spores of B. cereus, B. lincheniformis, B. sporothermodurans, B. coagulans, B. stearothermophilus, and B. subtilis | Sterility at 300 MPa can be achieved with an initial milk temperature of 85 °C. | [18] |
Skim and whole milk concentrates | Heat treatment + HPH | Skim milk: 0,20,50,70, 100,120 and 150 MPa. Whole milk: 0,20,30,35 and 40 MPa. | Total count, coliforms, enterobacteriaceae, molds and yeasts and Staphylococco | HPH at 120 MPa completely inactivates the microbial load of milk concentrates. | [19] |
Almond beverages | Heat treatment + HPH | 200, 300 MPa (1,2 passes) | Micrococcaceae, Bacillus cereus and Mesophilic aerobic bacteria | Complete elimination of microbial growth when working with the highest pressure and with an inlet temperature of 65–75 °C. | [20] |
Rice drink | HPH+ sonication | 50–100 MPa (1–3 passes) | Lactobacillus Plantarum, Lactobacillus Casei, y Bifidobacterium Animalis | Reduction and elimination of postacidification by lactic acid bacteria. | [21] |
Tiger nuts’ milk beverage | HPH + refrigeration | 200 and 300 MPa | Psychotropic bacteria, Lactobacilli, Enterobacteriaceae and fecal coliforms | Improved shelf life and microbial inactivation compared to other heat treatments. | [22] |
Lager beer | HPH + lysozyme addition | 0–300 MPa | Lactobacillus brevis (CCT 3745) | The inhibitory concentration of lysozyme against L. brevis was 100 mg/ L. HPH at 100, 140 and 150 MPa promoted decimal reductions of 1, 3, and 6 in microbial counts. | [23] |
Pilsen beer | Heat treatment + HPH | 100, 150, 200 and 250 MPa (1–3 passes) | Lactobacillus del brueckii | It is possible to inactivate the most common microorganisms that cause beer deterioration at 250 MPa. The effect increases with increasing the number of passes. | [24] |
Wine | Chemical treatment + HPH | 0, 50, 100 and 150 MPa | Saccharomyces bayanus | HPH at 150 MPa was the best treatment, inducing yeast autolysis; also suitable for the acceleration of sur lie maturation. | [25] |
Product | Enzymes | Treatment | Effect | Reference |
---|---|---|---|---|
Commercial enzymes | Glucose oxidase | 50, 100, 150 MPa | Decrease in enzyme activity at 50 MPa. Improvement in activity and stability at 100 and 150 MPa | [33] |
Commercial enzymes | Amyloglucosidase, Glucose oxidase, Neutral protease | Amyloglucosidase, neutral protease: 150, 200 MPa (3 passes). Glucose oxidase: 100, 150 MPa (3 passes) | Improvement of enzymatic activity | [24] |
Fruit juices | α-amilase | 0, 40, 80, 120 and 150 MPa | Stability of the enzyme | [31] |
Apple juice | Polyphenoloxidase | 150 MPa (10 passes) | Inactivation | [29] |
Lettuce waste juice | Polyphenoloxidase | 80 MPa (1 pass) and 150 MPa (1–10 passes) | Inactivation | [30] |
Peanut protein | Alcalase | 0, 1, 40 and 80 MPa | Increased enzymatic hydrolysis. | [34] |
Chicken egg white | Lysozyme muramidase | 40, 80, 120, 160 and 190 MPa | Activation and increase of enzymatic activity. | [35] |
Raw skim milk | Alkaline phosphatase and lactoperoxidase | 100, 150, 200, 250 and 300 MPa | Decrease and inactivation of alkaline phosphatase. Increased activity of lactoperoxidase. | [17] |
Milk | Protease Pseudomonas fluorescens | 100 and 150 MPa | Decreased proteolytic rate | [32] |
Substrate | Component | Treatment | Objective | Reference |
---|---|---|---|---|
Sweet potato leaves | Flavonoids | 100 MPa (2 passes) | Strengthens the antioxidant activities of the flavonoid. | [48] |
Potato peel | Biopolymer film | 150 MPa | Extraction | [49] |
Peach pomace | Soluble fibers | 140 MPa (4 passes) | Significantly improved the efficiency of cellulase hydrolysis in the preparation of soluble fibers and a high binding capacity for sodium cholate and cholesterol. | [45] |
Potato peel | Phenolic acids | 159 MPa (2 passes) + NaOH treatment | Improved extraction and release of total phenolic content and total flavonoid content. | [37] |
Desmodesmus sp. F51 | Carotenoids | 69–276 MPa (1–4 passes) | Extraction | [50] |
Dry tomato residue waste | Fibers | 100 MPa (10 passes) | Improved the soluble fiber content and its oil holding capacity. | [44] |
Citrus peel | Fibers | 90, 160 MPa (2 passes) | Improvement of physical, chemical and functional properties including surface area, water holding capacity, texture and viscosity. | [51] |
Lemon peels fiber | Pectin | 20 and 80 MPa | Extraction | [46] |
Soybean | Protein | 100 MPa | Extraction | [52] |
Hazelnut oil industry by-products | Hazelnut meal proteins | 0, 25, 50, 75, 100 and 150 MPa | Improves functional (solubility, emulsifying and foaming properties) and rheological properties of proteins. | [53] |
Black cherry tomato waste | Pectin | 0, 40, 80, 120 and 160 MPa (2 passes) | Increase the esterification degree of pectins. | [54] |
Carrot processing waste | Biodegradable composite films were prepared | 138 MPa (7 passes) | Extraction | [55] |
Lettuce waste | Polyphenols | 50, 100 MPa | Extraction | [47] |
Potato peel | Pectin | 200 MPa | Increased galacturonic acid content, viscosity and emulsifying properties. Decreased esterification degree and molecular weight. | [39] |
Broccoli seeds | Sulforaphane | 20–160 MPa (1–5 passes) | Increases the extraction yield. | [56] |
Agri-food waste (tomato peel, coffee beans) | Application for structuring peanut oil | 70 MPa (3 passes) | Replacing part of the lipids with water and low calorie fibers. | [57] |
Edible mushroom by-products | Biodegradable edible film | 100 MPa (3 passes) | Improve tensile strength, elongation at break, water vapor permeability, oxygen barrier and thermal stability. | [41] |
Grape seeds, tomato stem, walnut shells, coffee | Polyphenolic compounds and antioxidants | 20, 50, 100, 120 MPa | Extraction | [58] |
Soybean okara | Proteins and soluble fibers | 50, 100, 150 MPa (1 pass) 150 MPa (5 pases) | Extraction | [40] |
Sugar palm | nanofibrillated cellulose | 50 MPa (3 passes) | Extraction | [59] |
Tomato peels | Bioactive compounds: proteins, polyphenols, lycopene | 100 MPa (1–10 passes) | Increased release of intracellular compounds (proteins, sugars, antioxidants) | [60] |
Pomelo peel | Biopolymer film | 20, 40, 60 and 80 MPa (10 passes) | Improved mechanical properties, microstructure, optical and barrier properties. | [42] |
Soybean meal | Resins | 20 MPa | Extraction | [61] |
Component Encapsulated | Matrix | Conditions | Results | Reference |
---|---|---|---|---|
Lactobacillus paracasei A13 and Lactobacillus salivarius subsp. salivarius CET 4063 | Fermented milk | 50 MPa (5 passes) | The microcapsules presented high yields in terms of trapped viable cells and acceptable sizes. Furthermore, microencapsulation caused a decrease in acidity in fermented milk. | [73] |
Phenolic compounds and anthocyanins from blueberry pomace | - | 50–200 MPa | The encapsulation efficiency, size and charge characteristics of the emulsion droplets were affected by HPH. | [75] |
Lactobacillus salivarius spp. Salivarius | Mandarin Juice | 70 MPa (2 passes) | Improving the survival of probiotics with the use of alginate as a coating. | [74] |
Phenolic powder from strawberry pomace | - | 50 and 70 MPa (3, 5, 7 passes) | High encapsulation efficiency | [76] |
L. salivarius spp. Salivarius | Mandarin juice impregnated in apple | 70 MPa (2 passes) | The final count of L. salivarius spp. Salivarius encapsulation was high enough to exert a potential beneficial effect. | [77] |
Food Matrix | Microbial Strain | Conditions | Results | References |
---|---|---|---|---|
Yogurt | L. Delbrueckii ssp. bulgaricus LB- 12, S. Salivarius ssp. thermophilus ST-M5 and L. acidophilus LA-K | 0, 3.45, 6.90, 10.34 and 13.80 MPa | Improved tolerance to acid and bile | [78] |
- | L. acidophilus Dru y L. paracasei A13 | 0.1 and 50 MPa | Increased probiotic characteristics in vivo; no modification in the interaction of lactobacilli with the small intestine. | [79] |
- | Lactobacillus paracasei A13, Lactobacillus acidophilus 08 and Dru, Lactobacillus delbrueckii spp. lactis 200 | 50 MPa | Increased functional characteristics depending on the type of strain. | [12] |
Fermented milks | Lactobacillus rhamnosus BFE5264, L. delbrueckii spp. bulgaricus FP1 and Streptococcus thermophilus LI3 | 60 MPa | Reduced product clotting time and increased viability of the probiotic strain. | [80] |
Cacciotta cheese | Lactobacillus paracasei A13 | 50 MPa | Increase in quality and decrease in cheese maturation time. | [81] |
Mandarin juice | L. salivarius spp. Salivarius | 0, 20 and 100 MPa | Improvement of cellular hydrophobicity. | [66] |
Clementine juice | L. salivarius spp. Salivarius | 25, 50, 100 and 150 MPa | Improvement of the antioxidant properties of the juice. | [82] |
Fresh Culture (1% v/v) | Lactobacillus paracasei A13 | 50, 150, 200 MPa | Increase in the unsaturation in membrane fatty acids. | [83] |
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Mesa, J.; Hinestroza-Córdoba, L.I.; Barrera, C.; Seguí, L.; Betoret, E.; Betoret, N. High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules 2020, 25, 3305. https://doi.org/10.3390/molecules25143305
Mesa J, Hinestroza-Córdoba LI, Barrera C, Seguí L, Betoret E, Betoret N. High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules. 2020; 25(14):3305. https://doi.org/10.3390/molecules25143305
Chicago/Turabian StyleMesa, José, Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Ester Betoret, and Noelia Betoret. 2020. "High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability" Molecules 25, no. 14: 3305. https://doi.org/10.3390/molecules25143305