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The presentation of high pressure processing (HPP) on corn starch has been reported, but the effect on protein in corn gluten meal (CGM) is rarely explored. The purposes of this study were to investigate the effect of HPP treatment on structural and functional properties of the protein in CGM. Protein was treated at 200–600 MPa for 5–15 min. Results showed that HPP treatment increased protein solubility, water and oil binding capacities, emulsion stability, foaming and foam stability. Protein which treated at 400 MPa for 15 min had the more enhanced functionality. Moreover, under this condition, the protein aggregates gradually dissociated, and the particle size decreased. These results indicated that the functional groups and structure of CGM protein were affected by the HPP treatment. We hope to convert an underutilized material into a valuable one through HPP in food industry. [ABSTRACT FROM AUTHOR]

The oral bioavailability of curcumin is inherently low, which significantly limits its application in food systems. The objective of this study was to evaluate the impact of high-pressure processing on the stability and bioaccessibility of curcumin within an emulsion gel during simulated gastrointestinal transit and to assess its cellular uptake. Our findings suggest that increasing pressure levels and high κ-carrageenan concentrations can enhance the stability of the curcumin delivery system. Elevated κ-CG concentrations were found to retard the action of proteases on dissociating protein molecules from the gel network. The emulsion gel effectively slowed the release of free fatty acids and reduced the curcumin release rate during the gastric phase. Scanning electron microscopy images revealed that higher pressures induced the formation of a more uniform and dense network structure in the gel. While the gel network structures were well-preserved after gastric digestion, they were disrupted into smaller particles following intestinal digestion, with particle size increasing with higher applied pressures. Cytotoxicity assays indicated that the digesta from the intestinal phase was highly toxic to Caco-2 cells. Among the tested samples, the emulsion gel prepared with 1.0% κ-CG at 600 MPa demonstrated the highest curcumin bioavailability, reaching 63.82 ± 7.10%. These findings underscore the potential of HPP-induced emulsion gels as a viable delivery system for enhancing curcumin bioaccessibility and cellular uptake. [ABSTRACT FROM AUTHOR]

Edible insects have gained increased attention as the important and sustainable source of nutrients for both human and animal consumption due to their rich content of protein, oil, fiber (as chitin), vitamins, and minerals. This study focuses on examining the effects of advanced pretreatments and oil extraction methods from prominent edible insect species commercially cultivated in Thailand, namely the house cricket (Acheta domesticus), black soldier fly larvae (Hermetia illucens), and silkworm (Bombxy mori). The raw insect samples underwent pretreatment using high pressure processing (HPP) at 200–600 MPa for 5 min or ultrasonication (UL) at 37 kHz for 5–15 min, followed by dehydration and extraction using supercritical carbon dioxide (SC‐CO2) or solvent extraction. The study revealed that HPP significantly reduced the initial microbial load of all edible insects by 6–8 log cycles, while UL showed a slight effect on microbial reduction. Additionally, pretreatments notably improved the oil extraction yield of most samples by disrupting the integrity of the cell membrane, facilitating the release of oils. The extracted edible insect oils were rich in unsaturated fatty acids, omega 3, 6, and 9, making them suitable for various applications such as cosmetics, food, and feed additives. Furthermore, the protein meals obtained as a residue after oil removal were identified as potential meat alternatives or replacements in food or feed formulations. This study provides valuable insights into the potential of edible insects as a sustainable source of oil and protein, highlighting the significance of pretreatments and extraction methods in maximizing their utility for various applications in the food, cosmetic, and feed industries. [ABSTRACT FROM AUTHOR]

High pressure processing (HPP) offers the benefits of safety, uniformity, energy-efficient, and low waste, which is widely applied for microbial inactivation and shelf-life extension for foods. Over the past forty years, HPP has been extensively researched in the food industry, enabling the inactivation or activation of different enzymes in future food by altering their molecular structure and active site conformation. Such activation or inactivation of enzymes effectively hinders the spoilage of food and the production of beneficial substances, which is crucial for improving food quality. This paper reviews the mechanism in which high pressure affects the stability and activity of enzymes, concludes the roles of key enzymes in the future food processed using high pressure technologies. Moreover, we discuss the application of modified enzymes based on high pressure, providing insights into the future direction of enzyme evolution under complex food processing conditions (e.g. high temperature, high pressure, high shear, and multiple elements). Finally, we conclude with prospects of high pressure technology and research directions in the future. Although HPP has shown positive effects in improving the future food quality, there is still a pressing need to develop new and effective combined processing methods, upgrade processing modes, and promote sustainable lifestyles. [ABSTRACT FROM AUTHOR]

Resistant starch (RS) is a fraction of starch not digested and absorbed in the small intestine, and it is fermented by the intestinal microbiota in the colon, thereby influencing many health benefits. Legumes such as beans, lentils, and chickpeas are rich in fermentable dietary fiber, and RS can be included in this fiber group. These legumes are not considered a "typical" source of starch and have not been extensively studied as a source of RS. There are still insufficient data on modern non-thermal methods like high-pressure processing (HPP) and combining this method with refrigerated storage. The study aimed to investigate and compare the effects of HPP and HPP combined with refrigerated storage on the RS content of legumes, particularly white beans, green lentils, and chickpeas. Different pressure levels and processing times were used to evaluate changes in RS content and to assess the total fiber content and fiber fraction of the tested legumes. Our study showed that the increase in pressure and pressurization time affected changes in the RS content of the examined legumes. Furthermore, the cooling process of previously pressurized samples resulted in a significant increase in RS content. [ABSTRACT FROM AUTHOR]

In order to explore the formation mechanism of the emulsion gel induced by high pressure processing (HPP) and its encapsulation and protection of functional ingredients, a curcumin-loaded whey protein isolate (WPI)/κ-carrageenan (κ-CG) composite emulsion gel induced by HPP was prepared. The effect of pressure (400, 500 and 600 MPa), holding time (10, 20 and 30 min) and concentration of κ-CG (0.8%, 1.0% and 1.2%, w/v) on the swelling rate, gel strength, the stability of curcumin in the emulsion gel, water distribution and its mobility, as well as the contents of interface protein were characterized. The results showed that the addition of κ-CG significantly reduced the protein concentration required for the formation of emulsion gel induced by HPP and greatly reduced the swelling rate of the emulsion gel. The gel strength and storage stability of the composite emulsion gels increased with the increase in pressure (400–600 MPa) and holding time (10–30 min). When the pressure increased to 500 MPa, the stability of curcumin in the emulsion gel significantly improved. When the ratio of WPI to κ-CG was 12:1 (the κ-CG concentration was 1.0%), both the photochemical and thermal stability of curcumin were higher than those of the other two ratios. The HPP significantly increased the mobility of monolayer water in the system, while the mobility of multilayer water and immobilized water was significantly reduced. Increasing the holding time and the concentration of κ-CG both can result in an increase in the interfacial protein content in the oil/water system, and the HPP treatment had a significant effect on the composition of the interfacial protein of the emulsion gel. [ABSTRACT FROM AUTHOR]

Mangosteen pericarp (MP) is abundant in bioactive compounds but is often discarded as waste, leading to environmental pollution. This study compared the extraction of dried MP using maceration and high-pressure processing (HPP). HPP at 10 min (500 MPa/20 °C) resulted in the highest ACNs, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities. It also significantly reduced residual enzyme activities (REA) of polyphenol oxidase (PPO) and peroxidase (POD) by 33.90 % and 8.27 %, respectively. Fourier-transform infrared spectroscopy (FT-IR) analysis revealed a new wavelength at 2665.25 cm−1, and scanning electron microscopy (SEM) showed significant pore formation in MP cells, indicating cell damage. HPP-10 min enhanced the extraction of bioactive compounds, which significantly elevated the thermal stability of ACNs at 60 °C. This suggests that HPP is a promising method for extracting and preserving ACNs and other bioactive compounds from dried MP, with potential applications as natural colorants.

Raw meat pet foods can pose health risks to pets and humans. High-pressure processing (HPP) was used in a previous study to demonstrate its effectiveness in achieving a 5-log reduction of Salmonella, E. coli STEC, and L. monocytogenes in commercially available raw pet foods and maintaining the 5-log reduction throughout shelf-life with frozen storage being more effective than refrigerated. L. monocytogenes, being more HPP resistant, could potentially regrow when stored at refrigeration temperatures and required further optimization. Chicken-based raw diet pet food was inoculated with 7–8 log CFU/g cocktails of Salmonella spp., E. coli STEC, or L. monocytogenes and stored at 4 °C for 24 h before the addition of either 0.7% or 1.0% w/v lactic acid fermentate (LAF) and HPP treated at 586 MPa for 2, 3, and 4 min after 24 or 72 h storage at 4 °C. HPP-treated products were stored frozen (−10 to −16 °C) up to 21 days with microbiological analyses on days 1, 3, 5, 7, 14, and 21. All HPP-and LAF-treated samples demonstrated a 5-log reduction of Salmonella spp., E. coli STEC, and L. monocytogenes. Samples without LAF and HPP treated after 24 h storage at 4 °C resulted in an average 4.02 log cfu/g reduction of L. monocytogenes with 2 min HPP hold time while longer HPP hold times at 4 min improved L. monocytogenes reduction by 0.35 log cfu/g. E. coli was found to be more HPP resistant in this study than L. monocytogenes and the addition of LAF had a significant impact on the overall pathogen survival during post-HPP storage. Based on qualitative enrichment data for each pathogen, the use of LAF resulted in more complete inactivation compared to samples without LAF. The use of 1% LAF in combination with 586 MPa for 4 min was found to be most effective for the inactivation of Salmonella spp., E. coli STEC, and L. monocytogenes. The findings are significant as it provides both formulation and processing controls to ensure the safety of raw diet pet foods.

Cucumbers produce by-products such as cucumber pomace during processing and most of them are discarded without being utilized. To effectively utilize the waste, cucumber pomace is used to extract both insoluble and soluble dietary fibers (DFs) using compound enzyme method (ME), High pressure processing assisted ME (HPP-ME), and dynamic high-pressure microfluidization-assisted ME (DHPM-ME). The results showed that DHPM-ME improved the extraction rate of soluble DFs most effectively, increasing it from 1.74 % to 4.08 %. The modified DFs exhibited enhanced hydration properties and functional properties after HPP-ME- and DHPM-ME-mediated auxiliary treatment. Additionally, the modified DFs exhibited improved thermal stability, increased absorption peaks in the infrared spectra, decreased crystallinity, improved glucose and cholesterol adsorption ability, and delayed glucose adsorption. The cucumber pomace-derived modified DFs can be used as a functional food additive in bakery, meat, dairy products, and beverages, and their effective use can further enhance the economic benefits.

The presentation of high pressure processing (HPP) on corn starch has been reported, but the effect on protein in corn gluten meal (CGM) is rarely explored. The purposes of this study were to investigate the effect of HPP treatment on structural and functional properties of the protein in CGM. Protein was treated at 200–600 MPa for 5–15 min. Results showed that HPP treatment increased protein solubility, water and oil binding capacities, emulsion stability, foaming and foam stability. Protein which treated at 400 MPa for 15 min had the more enhanced functionality. Moreover, under this condition, the protein aggregates gradually dissociated, and the particle size decreased. These results indicated that the functional groups and structure of CGM protein were affected by the HPP treatment. We hope to convert an underutilized material into a valuable one through HPP in food industry.

AbstractConsumers are increasingly interested in additive-free products with a fresh taste, leading to a growing trend in high pressure processing (HPP) as an alternative to thermal processing. This review explores the impact of HPP on the properties of juices, smoothies, and purees, as well as its practical applications in the food industry. Research findings have explained that HPP is a most promising technology in comparison to thermal processing, in two ways i.e., for ensuring microbial safety and maximum retention of micro and macro nutrients and functional components. HPP preserves natural color and eliminates the need for artificial coloring. The review also emphasizes its potential for enhancing flavor in the beverage industry. The review also discusses how HPP indirectly affects plant enzymes that cause off-flavors and suggests potential hurdle approaches for enzyme inactivation based on research investigations. Scientific studies regarding the improved quality insights on commercially operated high pressure mechanisms concerning nutrient retention have paved the way for upscaling and boosted the market demand for HPP equipment. In future research, the clear focus should be on scientific parameters and sensory attributes related to consumer acceptability and perception for better clarity of the HPP effect on juice and smoothies/purees. [ABSTRACT FROM AUTHOR]

Human norovirus can accumulate in shellfish in contaminated waters through their filter-feeding mechanism, and they can retain the virus for extended periods. It is important to note that this bioaccumulation can pose a risk to human health if the shellfish are consumed raw or undercooked. Jeotgal is a salted fermented food made from various types of seafood and is consumed in Korea and certain Asian countries. However, jeotgal is not sterilized during preparation and is typically consumed raw after fermentation. Bivalve shellfish, such as oysters, mussels, and clams, are considered high-risk foods for HuNoV transmission due to the potential for contaminated water to lead to the accumulation of HuNoV in their digestive tissues. Other foods may also contribute to HuNoV transmission, but bivalve shellfish are particularly susceptible. This study investigated the effect of high pressure processing (HPP) on the inactivation of HuNoV GII.4, in clam jeotgal. After HPP treatment, HuNoV GII.4 was quantified using RT-qPCR and combined with Propidium monoazide (PMA) + Sarkosyl, a pre-treatment agent, before RTqPCR. As a result of this treatment HuNoV GII.4 was significantly (p < 0.05) reduced to 0.27-1.38 log copy number/µL. Compared to the RT-qPCR, the reduction in HuNoV was significantly greater (p < 0.05) (0.24 log, 43%) log copy number/µL in PMA + Sarkosyl/RT-qPCR when clam jeotgal was treated at 200-600 MPa of HPP. The Hunter "L" and "a" and Hunter "b" values increased and decreased significantly (p < 0.05), respectively, as the pressure of the HPP increased. Although the sensorial color significantly (p < 0.05) decreased as the pressure of the HPP increased, most of the sensory parameters (smell, taste, appearance, and overall acceptability) and the pH were not significantly (p < 0.05) different between non-HPP treated and HPP treated samples. Therefore, HPP pressure in excess of 400 MPa for 5 min appeared to be effective to viably reduce HuNoV levels by =90% without significant changes in the overall quality (pH, and most sensory parameters) of clam jeotgal. [ABSTRACT FROM AUTHOR]

Norovirus is the leading cause of viral gastroenteritis globally. While person-to-person transmission is most commonly reported route of infection, human norovirus is frequently associated with foodborne transmission, including through consumption of contaminated bivalve molluscan shellfish. Reverse transcription (RT)-qPCR is most commonly used method for detecting human norovirus detection in foods, but does not inform on its infectivity, posing challenges for assessing intervention strategies aimed at risk elimination. In this study, RT-qPCR was used in conjunction with a derivative of the photoreactive DNA binding dye propidium monoazide (PMAxx™) (PMAxx-RT-qPCR) to evaluate the viral capsid integrity of norovirus genogroup I and II (GI and GII) in shellfish following high pressure processing (HPP). Norovirus GI.3 and GII.4 bioaccumulated oysters were subjected to HPP at pressures of 300 and 450 MPa at 15 °C, and 300, 450 and 600 MPa at 20 °C. Samples were analysed using both RT-qPCR and PMAxx-RT-qPCR. For each sample, norovirus concentration (genome copies/g digestive tissue) determined by RT-qPCR was divided by the PMAxx-RT-qPCR concentration, giving the relative non-intact (RNI) ratio. The RNI ratio values relate to the amount of non-intact (non-infectious) viruses compared to fully intact (possible infectious) viruses. Our findings revealed an increasing RNI ratio value, indicating decreasing virus integrity, with increasing pressure and decreasing pressure. At 300 MPa, for norovirus GI, the median [95% confidence interval, CI] RNI ratio values were 2.6 [1.9, 3.0] at 15 °C compared to 1.1 [0.9, 1.8] at 20 °C. At 450 MPa, the RNI ratio values were 5.5 [2.9, 7.0] at 15 °C compared to 1.3 [1.0, 1.6] at 20 °C. At 600 MPa, the RNI ratio value was 5.1 [2.9, 13.4] at 20 °C. For norovirus GII, RT-qPCR and PMAxx-RT-qPCR detections were significantly reduced at 450 and 600 MPa at both 15 °C and 20 °C, with the median [95% CI] RNI ratio value at 300 MPa being 1.1 [0.8, 1.6]. Following HPP treatment, the use of PMAxx-RT-qPCR enables the selective detection of intact and potential infectious norovirus, enhancing our understanding of the inactivation profiles and supporting the development of more effective risk assessment strategies. [ABSTRACT FROM AUTHOR]

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The influence of high pressure processing (HPP) and polysaccharides on the structure and emulsifying properties of lactoferrin (LF) has been investigated by fluorescence, circular dichroism, FTIR, dynamic light scattering, physical stability, confocal laser scanning microscopy, and microrheology measurements. Compared with LF alone, the presence of xanthan gum (XG) inhibited the exposure of hydrophobic core in LF caused by HPP to a certain extent. HPP slightly changed the secondary structure of LF, while the addition of XG expanded the effect. 200 MPa treatment was favorable for LF-XG complexes to form ordered structure, while higher pressure decreased the content of α-helix. HPP treatment or XG addition both led LF molecules to unfold, while the combination of them caused LF to fold under certain conditions. Droplet sizes of LF-XG stabilized emulsions were smallest under 400 MPa. HPP increased the charges on the surface of droplets. HPP caused the oil droplets closer to spherical, more evenly distributed and reduced the flocculation among droplets. The Addition of 0.3 wt% XG or combination of 0.2 wt% XG and HPP could maximize the physical stability of emulsions. By altering the molecular structure of LF or LF-XG, HPP, and XG increased the viscoelasticity of emulsions. [ABSTRACT FROM AUTHOR]

Prepared dishes are popular among consumers due to their convenience, but microorganisms in dishes have the potential to cause spoilage and even lead to foodborne illnesses, rendering microbial control a critical step in production. This paper reviews microbial control techniques commonly used in prepared dishes, including conventional thermal techniques; novel thermal processing, including microwave (MW) and radio frequency (RF) heating; and non-thermal treatment, such as high-pressure processing (HPP) and irradiation. In addition, it summarizes the applications of these techniques in prepared dishes and analyzes factors affecting microbial inactivation, providing guidance for the optimization of these techniques. These technologies are compared in terms of technical characteristics, commercial applicability, the dish types for which they are suitable, etc. Traditional thermal treatment is currently the main processing method used for the industrial microbial control of prepared dishes, while other novel processing technologies have their own characteristics. MW has poor penetration ability, RF is suitable for dishes with a regular shape and consistent thickness, HPP (generally 300–600 MPa) is unsuitable for dishes containing air bubbles, and low-dose irradiation (

The oral bioavailability of curcumin is inherently low, which significantly limits its application in food systems. The objective of this study was to evaluate the impact of high-pressure processing on the stability and bioaccessibility of curcumin within an emulsion gel during simulated gastrointestinal transit and to assess its cellular uptake. Our findings suggest that increasing pressure levels and high κ-carrageenan concentrations can enhance the stability of the curcumin delivery system. Elevated κ-CG concentrations were found to retard the action of proteases on dissociating protein molecules from the gel network. The emulsion gel effectively slowed the release of free fatty acids and reduced the curcumin release rate during the gastric phase. Scanning electron microscopy images revealed that higher pressures induced the formation of a more uniform and dense network structure in the gel. While the gel network structures were well-preserved after gastric digestion, they were disrupted into smaller particles following intestinal digestion, with particle size increasing with higher applied pressures. Cytotoxicity assays indicated that the digesta from the intestinal phase was highly toxic to Caco-2 cells. Among the tested samples, the emulsion gel prepared with 1.0% κ-CG at 600 MPa demonstrated the highest curcumin bioavailability, reaching 63.82 ± 7.10%. These findings underscore the potential of HPP-induced emulsion gels as a viable delivery system for enhancing curcumin bioaccessibility and cellular uptake.

High hydrostatic pressure (HHP) has gained prominence in the food processing industry over the last decade. In addition to the effectiveness of microbial and enzymatic inactivation, HHP directly impacts protein structures and properties. Accordingly, this review article aims to consolidate relevant research findings elucidating the effects of HHP on protein structure, allergenicity, bioactivities, and functional properties across diverse protein sources. They encompass cereals, legumes, nuts, meat, poultry products, milk, eggs, seafood, algae, insects, seeds, and vegetables. This review provides insights into the consistent trends of HHP effects on each protein source. In conclusion, HHP induces alterations in non-covalent bonds within protein structures, leading to the unfolding of their interior regions and consequential changes in their properties. Remarkably, the allergenicity of cereals, legumes, and nuts decreases while their bioactivities and digestibility escalate. The disruption of non-covalent bonds during HHP results in the exposure of the interior hydrophobic regions to the surface microenvironment, thereby enhancing the surface hydrophobicity of proteins, particularly those derived from seeds and vegetables. HHP weakens the allergenicity and elevates the foaming properties of proteins from dairy products, including improving the gelling properties and antioxidant activities of egg proteins. Texture profiles of meat and poultry, particularly hardness, are enhanced. Furthermore, HHP demonstrates the potential to diminish the allergenicity of seafood proteins and augment insect protein bioactivities. Lastly, HHP enhances the extraction of algal bioactive components, improving their nutritional quality. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the antimicrobial effect of the combination treatment of high pressure processing (HPP) and mild heat against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in apple puree. Also, we determined the levels of sub-lethally injured cells according to the treatment condition. Inoculated apple puree was treated at 300 or 400 MPa for up to 7 min at 20, 35, or 50 °C. Increasing the pressure level or treatment temperature resulted in larger reductions of foodborne pathogens. Moreover, the antimicrobial effect of the combination treatment was prominent in apple puree at pH 3.5 than pH 3.8. E. coli O157:H7 and L. monocytogenes exhibited more resistance to the combination treatment with HPP and mild heat than S. Typhimurium. Also, a high proportion of sub-lethally injured E. coli O157:H7 cells was observed. No significant differences in pH, soluble solid contents, and the color of apple puree between control and HPP and mild heat-treated samples were observed during storage for 28 d at 5 °C. This study provides insights into predicting the inactivation patterns of pathogenic bacteria in apple puree by the combination treatment with HPP and mild heat for practical applications. [ABSTRACT FROM AUTHOR]

Despite the effective microbial inactivation of high pressure processing (HPP), too intensive pressurization can cause undesirable quality changes in fish muscle. Combination treatments can be applied to retain sensory attributes after HPP for ready-to-eat fishery products. This present study thus investigated the impacts of different initial sample temperatures (− 18, 2, 20, and 55 °C) on raw grass carp slices under 300, 400, and 500 MPa, followed by microbiological, sensorial, chemical, and structural analyses. Increasing the pressure level at 20 °C led to whitening, hardening, and decreases in water holding capacity of grass carp. For example, 400 MPa induced a L* increase from 59.6 to 80.7, loss in muscle transparency, 5.1% of weight loss, and a hardness increase from 390.2 to 540.5 g. Correspondingly, fiber shrinkage and the compaction of tissue structure were observed in pressurized fish muscle. When grass carp were pressurized at a low initial temperature (2 °C), the appearance remained semi-transparent under 300 MPa, and the changes in physicochemical quality were similar to the treatments at 20 °C. HPP treatments at a subzero (− 18 °C) or mild-heated (55 °C) initial temperature caused greater quality changes when compared to other temperature conditions, e.g., L* > 70 under 300 MPa, and hardness > 700 g under 400 MPa. The myofibrillar protein contents dropped more significantly as the initial temperature increased. Overall, a better understanding of the impacts of pressurization temperatures would thus help to monitor fish quality and develop appropriate means for novel ready-to-eat fish-based products. [ABSTRACT FROM AUTHOR]

Date fruits supply macronutrients and micronutrients, particularly carbohydrates, amino acids, and minerals. However, the fruits of different date palm cultivars have different nutritional profiles. The aim of this study was to investigate the effects of different pasteurization methods on the antioxidant capacities, polyphenol profiles, and physical properties of the juice of date fruits from two date palm cultivars. The total phenolic and total flavonoid compound contents were higher after thermal pasteurization than after high-pressure processing (HPP) or for the fresh juice. The antioxidant capacity was higher for Khunaizi date palm juice than Barhi date palm juice. SDS-PAGE was performed on the date palm juice samples, and it was found that the juice subjected to HPP retained protein bands but that thermal pasteurization caused the protein bands to disappear. HPP allowed the colour and protein content of the juice to be retained but thermal pasteurization increased the antioxidant capacity and polyphenol content. [ABSTRACT FROM AUTHOR]

Seafood processing has traditionally been challenging due to the rapid spoilage rates and quality degradation of these products. With the rise of food science and technology, novel methods are being developed to overcome these challenges and improve seafood quality, shelf life, and safety. These methods range from high-pressure processing (HPP) to edible coatings, and their exploration and application in seafood processing are of great importance. This review synthesizes the recent advancements in various emerging technologies used in the seafood industry and critically evaluates their efficacy, challenges, and potential benefits. The technologies covered includeHPP, ultrasound, pulsed electric field, plasma technologies, pulsed light, low-voltage electrostatic field, ozone, vacuumcooking, purified condensed smoke, microwave heating, and edible coating. Each technology offers unique advantages and presents specific challenges; however, their successful application largely depends on the nature of the seafood product and the desired result. HPP and microwave heating show exceptional promise in terms of quality retention and shelf-life extension. Edible coatings present a multifunctional approach, offering preservation and the potential enhancement of nutritional value. The strength, weakness, opportunity, and threat (SWOT) analysis indicates that, despite the potential of these technologies, cost-effectiveness, scalability, regulatory considerations, and consumer acceptance remain crucial issues. As the seafood industry stands on the cusp of a technological revolution, understanding these nuances becomes imperative for sustainable growth. Future research should focus on technological refinements, understanding consumer perspectives, and developing regulatory frameworks to facilitate the adoption of these technologies in the seafood industry. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes is a foodborne human pathogen responsible for severe listeriosis and poses a great threat to human health. Hence, controlling the growth of L. monocytogenes plays an important role in the prevention of food contamination. Listeria innocua is often studied experimentally as a substitute strain for L. monocytogenes. In order to better maintain the sensory properties and nutrients of foods and extend their shelf life, this study explored the antimicrobial effect and possible mechanism of high pressure processing (HPP) combined with lauroyl arginate ethyl ester hydrochloride (LAE) on L. innocua. The feasibility of applying the combined treatment as a preservative was also investigated in ham. The results showed that 12 mg/L LAE treatment for 60 minutes had a potent antimicrobial effect on L. innocua, achieving a bacterial reduction of 3.12 (lg (CFU/mL)). Under the combined action of HPP and LAE, the surface morphology of bacterial cells became more wrinkled and sunken, and intracellular contents leaked out, suggesting a severe change in cell membrane permeability. The combined treatment of HPP at 350 MPa for 5 min with 12 mg/L LAE reduced L. innocua count by 4.87 (lg (CFU/mL)), which was 3.25 and 3.54 (lg (CFU/mL)) higher than that achieved using HPP and LAE treatments alone, respectively, suggesting a synergistic antimicrobial effect. Such synergistic antimicrobial effect was also observed on ham inoculated with L. innocua. This study could provide a theoretical reference for controlling the contamination of foodborne pathogens in ready-to-eat meat products.

Resistant starch (RS) is a fraction of starch not digested and absorbed in the small intestine, and it is fermented by the intestinal microbiota in the colon, thereby influencing many health benefits. Legumes such as beans, lentils, and chickpeas are rich in fermentable dietary fiber, and RS can be included in this fiber group. These legumes are not considered a “typical” source of starch and have not been extensively studied as a source of RS. There are still insufficient data on modern non-thermal methods like high-pressure processing (HPP) and combining this method with refrigerated storage. The study aimed to investigate and compare the effects of HPP and HPP combined with refrigerated storage on the RS content of legumes, particularly white beans, green lentils, and chickpeas. Different pressure levels and processing times were used to evaluate changes in RS content and to assess the total fiber content and fiber fraction of the tested legumes. Our study showed that the increase in pressure and pressurization time affected changes in the RS content of the examined legumes. Furthermore, the cooling process of previously pressurized samples resulted in a significant increase in RS content.

In order to explore the formation mechanism of the emulsion gel induced by high pressure processing (HPP) and its encapsulation and protection of functional ingredients, a curcumin-loaded whey protein isolate (WPI)/κ-carrageenan (κ-CG) composite emulsion gel induced by HPP was prepared. The effect of pressure (400, 500 and 600 MPa), holding time (10, 20 and 30 min) and concentration of κ-CG (0.8%, 1.0% and 1.2%, w/v) on the swelling rate, gel strength, the stability of curcumin in the emulsion gel, water distribution and its mobility, as well as the contents of interface protein were characterized. The results showed that the addition of κ-CG significantly reduced the protein concentration required for the formation of emulsion gel induced by HPP and greatly reduced the swelling rate of the emulsion gel. The gel strength and storage stability of the composite emulsion gels increased with the increase in pressure (400–600 MPa) and holding time (10–30 min). When the pressure increased to 500 MPa, the stability of curcumin in the emulsion gel significantly improved. When the ratio of WPI to κ-CG was 12:1 (the κ-CG concentration was 1.0%), both the photochemical and thermal stability of curcumin were higher than those of the other two ratios. The HPP significantly increased the mobility of monolayer water in the system, while the mobility of multilayer water and immobilized water was significantly reduced. Increasing the holding time and the concentration of κ-CG both can result in an increase in the interfacial protein content in the oil/water system, and the HPP treatment had a significant effect on the composition of the interfacial protein of the emulsion gel.

ABSTRACTThe main problem on a global scale is the demand for functional foods among consumers in terms of healthy diets and wellbeing. In this context, high-pressure homogenization (HPH) is a new technology with a variety of potential uses in the food industry, such as the modification of food biopolymer structures to direct their functionalities, the creation of nanoemulsions, the inactivation of microorganisms and enzymes, and the disruption of cells for the extraction of intracellular components. Furthermore, new opportunities for homogenization processing have been opened up by recent developments in high-pressure homogenization technology. This has made it possible to produce novel products that can be recognized from traditional ones by sensory, structural, or functional attributes. The fact that the product experienced heavy mechanical stresses during the process, such as cavitation and shear forces, is the cause of all these consequences. It has been suggested that HPH may have a role in the creation of functional probiotic dairy products and other beverages with enhanced sensory qualities in the functional food industry. Additionally, it has been demonstrated that HPH can change the volatile-molecule profiles of milk and beverages, increase specific cellular enzymatic activities, inhibit microbial growth, strengthen the probiotic properties of bacterial strains, extend shelf-life through microbial inactivation, and extend shelf-life with minimal effects on nutritional value and sensory qualities. Therefore, this review compiles and summarizes the workings, benefits, and applications of HPH in the food industry.

The salt (NaCl) content in processed meats must be reduced because of its adverse effects on cardiovascular health. However, reducing salt in meat products typically leads to a lower taste intensity and, thus, consumer acceptability. Industry interventions must reduce salt content while maintaining taste, quality, and consumer acceptability. In this context, high-pressure processing (HPP) has been proposed to enhance saltiness perception, though there are contradictory reports to date. The present work aimed to conduct a targeted experiment to ascertain the influence of HPP (300/600 MPa) and cooking (71°C) on saltiness perception and sensory acceptability of meat products. HPP treatment (300/600 MPa) did enhance those two sensory attributes (approx. +1 on a 9-point hedonic scale) in raw (uncooked) cured pork loins but did not in their cooked counterparts. Further, the partition coefficient of sodium (PNa+), as an estimate of Na+ binding strength to the meat matrix, and the content of umami-taste nucleotides were investigated as potential causes. No effect of cooking (71°C) and HPP (300/600 MPa) could be observed on the PNa+ at equilibrium. However, HPP treatment at 300 MPa increased the inosine-5′-monophosphate (IMP) content in raw cured pork loins. Finally, hypothetical HPP effects on taste-mediating molecular mechanisms are outlined and discussed in light of boosting the sensory perception of raw meat products as a strategy to achieve effective salt reductions while keeping consumer acceptability.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Thermal processing remains the key processing technology for food products. However, there are some limitations for thermal processing such as loss of sensory and nutritional quality. Furthermore, nowadays consumers are looking forward for fresh like products which are free from chemical preservatives, yet having longer shelf life. Thus, alternative processing techniques are gaining popularity among food processors to replace conventional thermal processing keeping nutritional quality, sensory attributes and food safety in mind. The alternative processing techniques such as ultrasound, gamma irradiation, high pressure processing and microwave treatment causes several modifications (structural changes, effects on swelling and solubility index, gelatinization behaviour, pasting or rheological properties, retrogradation and cooking time) in physicochemical and functional properties of pulse starches which offers several advantages from commercial point of view. This review aims to summarize the effect of different alternative processing techniques on the structure, solubility, gelatinization, retrogradation and pasting properties of various pulse starches. [ABSTRACT FROM AUTHOR]

In this study, the effects of high pressure processing treatment on the properties of drawing soy protein were evaluated in order to improve its reprocessing characteristics. Drawing soy protein was treated under different high pressure conditions (200~600 MPa for 10~30 min). After that, Fourier transform infrared (FTIR) spectroscopy, ultraviolet (UV) absorption spectroscopy and endogenous fluorescence spectroscopy were employed to characterize the effect of high pressure processing on the structure of drawing soy protein. The trends of water holding capacity, surface hydrophobicity and free sulfhydryl content were used as indices to evaluate the effect of high pressure processing on the functional properties of drawing soy protein. The results showed that the relative contents of β-sheets and random coil increased with the increase of pressure and dwell time, showing the transition of secondary structure from an ordered to a disordered state. Meanwhile, the tertiary structure of the protein was highly stretched, facilitating the exposure of hydrophobic groups initially buried inside, but the the exposed hydrophobic groups were re-buried with increasing pressure or time. At 400 MPa for 10 min, the water holding capacity, free sulfhydryl content and surface hydrophobicity of drawing soy protein reached the maximum, which were 32.87%, 41.57% and 15.66% higher than those of the control group, respectively. In conclusion, high pressure processing treatment under appropriate conditions could be beneficial to improve the reprocessing characteristics of drawing soy protein, providing a reference for the application of high pressure processing technology in the production of drawing soy protein.

High pressure processing has the potential to impart changes in the structure and functionalities of plant-based proteins. Improvement of plant protein functionality can enable the replacement of synthetic emulsifiers with natural, plant-based ones. In this study, yellow lentil protein concentrate (YLPC) dispersions (10% w/v) were subjected to HPP to understand the effect of pressure (MPa), time (min), and pH of protein dispersion (process pH) on the physicochemical (surface hydrophobicity and zeta potential) and functional properties (solubility, emulsification capacity, fat binding capacity, foaming capacity) in two pH systems. Increasing pressure increased the surface hydrophobicity of processed samples. Process pressure, time, and pH did not significantly affect surface zeta potential. Lower pressures and 10 min treatment times at neutral process pH resulted in the most effective improvements in protein functionality. Protein solubility in the pH 7 system increased from 40 %±3 % for unprocessed control to 50 %±5 % for samples processed at 150 MPa. The emulsion droplet size and stability increased for samples processed at pH 7 when pressure was increased from 350 to 550 MPa in both pH systems. Foamability was not significantly affected by high pressure in both pH systems. Overall, protein functionality can be improved by optimizing HPP process parameters and considering the properties of the food system.

Soymilk was subjected to high pressure processing (HPP) at different pressure levels (300–600 MPa) and time (5, 15 and 25 min) intervals. After the HPP treatment, a mild reduction was observed in soymilk pH and conductivity values; however, a sudden surge in the protein content (17.34±0.10 mg/ml) was recorded at 600 MPa (5 min) treatment. When soymilk proteins were evaluated for their structural changes, FTIR (amide regions), CD spectra, and UV inflorescence showed the positive responses and as the result, soy Kunitz trypsin inhibitor (SKTI) antigen binding ability reduced from 100% to 44.39±8.50% at 300 MPa (5 min). However, prolong exposure at 300 MPa had a negative effect on allergenicity. Nevertheless, HPP treatment reduced the lipoxygenase (100.00% to 68.13±12.80%) and trypsin inhibitor (100.00% to 91.30±1.45%) activities. In addition, the treatment also slightly altered the viscosity, whiteness, and volatile aroma components of soymilk after HPP treatment. Principal component analysis revealed that among 22 selected volatiles, only those belong to PC1 and PC2 caused 68% variance in aroma changes. Overall, HPP treatment reduced allergenicity, trypsin inhibitor activity and lipoxygenase activity without modifying the soymilk nature. Further, it also reduced the beany flavor inducing hexanal volatile content after the treatment.

An examination of the process of extracting crude polysaccharides from Volvariella volvacea solely through hot water treatment (HWE) at 60, 80, and 100 °C and through an approach involving high pressure processing (HPP) at 200, 400, and 600 MPa followed by HWE. The physiological properties of the polysaccharides could be explained by the structural analysis performed via FT-IR spectroscopy and NMR spectroscopy, which revealed the extract composition of the protein-bound polysaccharides connected by β-glycosidic bonds. Under the extraction conditions investigated in this current study, the recommended extraction condition was a combination of HPP (600 MPa, 10 min) and HWE (60 °C, 2 h). This condition gave high crude polysaccharide yields (with a 2–12% increase), and β-glucan content (with a 15–20% increase) without disrupting the β-glycosidic bond, as compared to using HWE alone. High pressure extraction could be an alternative technique for reduced extraction temperatures of active compounds from mushrooms.

High pressure processing (HPP) was combined with a previous short chemical treatment to stabilize the color of beef tissue. Beef samples were treated with a solution containing ascorbic acid, sodium chloride, and a very low concentration of sodium nitrite. The effects of pressure levels (0.1–600 MPa) and preservative solution on: (i) color properties based on diffuse reflectance spectroscopy (DRS), which determines the relative concentrations of muscle pigments, (ii) protein denaturation and changes in the secondary structures by DSC and FTIR‐ATR, were determined. At high pressures, the disappearance of DSC peaks due to protein denaturation, a decrease in the proportion of α‐helix and an increase in the percentage of disordered structures, were evidenced. DRS spectra and Kublelka‐Munk theory equations demonstrated that nitrosilmyoglobin was a more stable chromophore, decreasing discoloration of the tissue. These techniques contribute to the knowledge of the physico‐chemical properties of the tissue submitted to combined preservation processes. Practical Applications: There is an increasing demand from consumers for high‐quality beef products, with significant emphasis placed on color and safety attributes. Extending the shelf life by applying high hydrostatic pressure treatment (HHP) improves food safety and will produce a positive impact on both the industry and consumers. HHP is a non‐thermal preservation technology with generally minimal effects on sensory qualities and nutritional content; however, the direct application of this technology on beef leads to the production of a product with an unacceptable pale coloration. Therefore, it must be remarked that a pre‐treatment stage by immersing the pieces in a preservative solution is essential to improve the color of beef products treated by HHP. In this regard, from a technological point of view, it is very important to know the combined effects of both stages (short chemical treatment and high‐pressure) on the quality of beef products. [ABSTRACT FROM AUTHOR]

We report the nanoformulation of the active hexagonal‐compact nano‐packed composite system with iron oxide nanoparticles and glossy glutinous chitosan‐tapioca starch biopolymer solution (CTS‐S) for improved potential benefit in food packaging applications. The high pressure processing (HPP) treatment at various pressure level ranging from 100 to 500 MPa at constant time 120 s and optimized the formation of hexagonal nano‐packed system at 500 MPa. The UV–vis spectrophotometer (UV), Fourier transform infrared spectroscopy (FTIR), x‐ray diffraction (XRD) and Zeta potential analysis suggested uniform dispersion of iron oxide nanoparticles and formulated an effective stable nano‐packed composite structure. The XRD analysis of HPP treated sample confirmed the enhancement in material properties with high degree of crystallinity nature. Further studies on antimicrobial effects for HPP treated nano‐packed composite solution exhibited an excellent antimicrobial property and examined over a period of 1 month against microbial deterioration. The study revealed that the novel nano‐packed composite solution could be used as an antimicrobial food packaging material. Practical application: The research focused to the development of novel formulation of active hexagonal nano‐packed composite system using non‐thermal high pressure pascalization (HPP) technology. For the first time the design of compact nano structural pattern from the composite solution was developed which expresses an anti‐microbial characteristic even after exposed to environmental condition for a month. The experimental results revealed the practical application of formulated nano‐packed composite system with improvement bio‐physical properties and material characteristics has created an interest toward the food‐borne microbial barrier coating material which can be used in food packaging applications as well as promoting longer shelf life of food products with fabrication of nano‐packaging material as a commercial beneficial aspect in food packaging industries. [ABSTRACT FROM AUTHOR]

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ABSTRACTThe objectives of this study were to evaluate the effects of partial substitution of 25% and 50% NaCl with KCl coupled with high pressure processing (100 MPa for 5 min at 25°C), on sensory and chemical qualities of beef sausage for 28 days’ storage at 4°C. Three sausage formulations were produced with different concentrations of NaCl (100%, 75% and 50%) and KCl (0%, 25% and 50% respectively). High pressure application reduced the total NaCl content and improved the sensory acceptance for taste and flavor compared to control beef sausages. The addition of KCl showed the lowest values for Na+ content; the highest scores for all sensory parameters, improved hardness and chewiness, with results not statistically different from the results obtained by combining HPP and KCl. Therefore, the use of HPP in combination with KCl was considered a technological and sensorial viable alternative to produce low sodium beef sausages.

The objective of this work was to study the application of high-pressure processing (HPP) on the quality change and extending the shelf-life of yellowfin tuna (Thunnus albacares) stored at low temperature. The effects of HPP treatments (200, 300, 400, 500, and 600 MPa for 5 min) on microbiological and chemical quality, and histamine content of tuna flesh stored at 4°C and 15°C, respectively, were evaluated. With the increased pressure, the levels of aerobic plate count (APC) and coliform in tuna flesh significantly decreased. It was also found that the L* (lightness), b* (yellowness), W (whiteness), ΔE (color difference), and texture (hardness, cohesiveness and chewiness) of fish flesh increased significantly with the increased pressure; however, a* (redness) value decreased. Furthermore, HPP with a pressure of >300 MPa on tuna samples significantly delayed the increase in APC during storage at 4°C or 15°C, respectively, while the samples pressurized more than 200 MPa had significantly lower levels of total volatile basic nitrogen (TVBN) and histamine compared to the control samples during storage. The results indicated that tuna flesh pressurized at least 300 MPa for 5 min could be a technique employed to extend the shelf-life to 1 d at 15°C and 6 d at 4°C, based on the APC limit standard (6.47 log CFU/g). In this study, HPP can be seen as a potential useful technique to preserve tuna flesh due to its ability to reduce bacterial load and retard TVBN and histamine production.

High pressure can induce significant sensory quality changes in fish. Considering the important role of raw attributes in ready-to-eat aquatic products, our study thus focused on combination treatments prior to pressurization, to maintain grass carp quality. Fish fillets with or without salting and/or slight drying were pressurized under 0.1, 300, 400, and 500 MPa for 10 min. Microbiological, sensorial, and chemical analyses were performed to assess fish quality. The salting and slight drying combination have synergistic impacts on alleviation of fish quality changes after pressurization, e.g. muscle semi-transparency, lower lightness, and stronger water-holding capacity. This could be associated with enhanced fibrous interconnection and protein structure (less decrease of α-helix contents, less amino acid residue exposures). By contrast, fillets without pretreatments, or after single salting or drying process, had unfavorable quality alterations after pressurization. Therefore, appropriate means for developing novel ready-to-eat products can be carried out by targeting pressure-sensitive aquatic foods. [ABSTRACT FROM AUTHOR]

Global agriculture and food security are greatly impacted by climate change, water resource depletion, and a rising population. Cereals such as rice, wheat, maize, barley, oats, and rye account for the vast majority of food consumed worldwide. The requirement to shift from the current grain staples is necessitated by the significant water needs of above crops. Millets have the potential to strengthen food security due to their high nutritive quality, drought resistance, adaptability to local growing conditions, resistance to pests and diseases, and resilience to environmental shocks. Despite the benefits, the utilization of millets is constrained due to the poor shelf life of the flour caused by the activity of enzymes such as lipase, lipoxygenase, peroxidases, and polyphenol oxidase. Numerous food processing techniques have been explored in an effort to stabilize millet products while maintaining their nutritive characteristics. Microwave, radiofrequency, infrared, ohmic heating, as well as non-thermal methods like pulsed electric field, cold plasma, irradiation, high-pressure processing, ozonation, and ultrasound treatment, have drawn the most attention among these technologies due to their short processing time, minimal nutrient loss, and lower energy consumption. The work reviews recent developments in thermal and non-thermal millet processing technologies. It also discusses challenges, bottlenecks, and perspectives for further research. [ABSTRACT FROM AUTHOR]

Strawberry (Fragaria ananassa) is rich in bioactive compounds with high antioxidant activity. High pressure processing (HPP) is an efficient alternative to preserve these bioactive compounds in terms of microbial inactivation and shelf-life stability. This review compares the effects of pasteurization methods using high pressure or thermal pasteurization (TP) on the quality parameters of various strawberry-based products. To summarize, most of the high pressure-treated products are microbiologically stable and showed minimum degradation of thermolabile compounds than TP-treated ones. However, some studies reported that high pressure did not have an advantage over TP especially in the preservation of phenolic phytochemicals during storage. The insufficient enzyme inactivation and high residual activity of enzymes after high pressure treatment could cause anthocyanins degradation thus affecting the product quality. Overall, this review could be valuable to potential processors in evaluating the effective commercialization of high pressure-treated strawberry products. [ABSTRACT FROM AUTHOR]

The antibiotic resistance phenomenon horizontally involves numerous bacteria cultured from fresh or processed seafood matrix microbiomes. In this study, the identified bacteria from food-producing processes and industrial environments were screened for phenotypic and genotypic resistance determinants. A total of 684 bacterial strains [537 from processed codfish (Gadus morhua and Gadus macrocephalus) products as salted and seasoned and soaked and 147 from environmental samples] were isolated. Antibiotic susceptibility tests showed resistance against tetracycline, oxacillin, and clindamycin in the Staphylococcus genus (both from food and environmental samples) and against beta-lactams (cefotaxime, carbapenems, etc.) and nitrofurans (nitrofurantoin) from E. coli and Salmonella enterica serovar. Enteritidis isolates. One-thousand and ten genetic determinants—tetracycline tetC (25.17%), tetK (21.06%), tetL (11.70%), clindamycin ermC (17.23%), ermB (7.60%), linezolid cfr (8.22%), optrA (3.62%), poxtA (2.05%), and oxacillin mecA (17.37%)—were amplified from Gram-positive resistant and phenotypically susceptible bacteria. Concerning Gram-negative bacteria, the beta-lactam-resistant genes (blaTEM, blaCIT, blaCTX-M, blaIMP, blaKPC, blaOXA-48-like) represented 57.30% of the amplified ARGs. This study found high antibiotic resistance genes in circulation in the fish food industry chain from the macro- to microenvironment. The obtained data confirmed the diffusion of the "antibiotic resistance phenomenon" and its repercussions on the One-health and food-producing systems. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Shenyang Agricultural University is the property of Journal of Shenyang Agricultural University Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

High hydrostatic pressure (HHP) has gained prominence in the food processing industry over the last decade. In addition to the effectiveness of microbial and enzymatic inactivation, HHP directly impacts protein structures and properties. Accordingly, this review article aims to consolidate relevant research findings elucidating the effects of HHP on protein structure, allergenicity, bioactivities, and functional properties across diverse protein sources. They encompass cereals, legumes, nuts, meat, poultry products, milk, eggs, seafood, algae, insects, seeds, and vegetables. This review provides insights into the consistent trends of HHP effects on each protein source. In conclusion, HHP induces alterations in non-covalent bonds within protein structures, leading to the unfolding of their interior regions and consequential changes in their properties. Remarkably, the allergenicity of cereals, legumes, and nuts decreases while their bioactivities and digestibility escalate. The disruption of non-covalent bonds during HHP results in the exposure of the interior hydrophobic regions to the surface microenvironment, thereby enhancing the surface hydrophobicity of proteins, particularly those derived from seeds and vegetables. HHP weakens the allergenicity and elevates the foaming properties of proteins from dairy products, including improving the gelling properties and antioxidant activities of egg proteins. Texture profiles of meat and poultry, particularly hardness, are enhanced. Furthermore, HHP demonstrates the potential to diminish the allergenicity of seafood proteins and augment insect protein bioactivities. Lastly, HHP enhances the extraction of algal bioactive components, improving their nutritional quality.

In order to study the effect of high pressure processing on water bamboo (Zizania caduciflora L.) juice, this study compared the effects of high pressure processing (HPP, 400~500 MPa/5~10 min) and conventional heat treatment (TP, 80 ℃/10 min) on the physicochemical quality, nutritional components, antioxidant properties and volatile flavor components of non-concentrated reduced (NFC) water bamboo juice. The results showed that the sensory quality of heat-treated water bamboo juice was reduced and significant stratification occurred, while HPP treatment had no significant effect on pH, soluble solids and titratable acid content in water bamboo juice (P>0.05), and reduced stratification and improved the sensory quality of water bamboo juice. Meanwhile, compared with TP treatment, HPP treatment could better maintain the total phenols, flavonoids and DPPH free radical scavenging rate in water bamboo juice. In addition, gas chromatography-ion mobility chromatography (GC-IMS) flavor analysis showed that HPP increased the fruit and herbaceous aromas in water bamboo juice, which enhanced the flavor of water bamboo juice. In conclusion, compared with the traditional TP treatment, the HPP treatment had significant advantages in maintaining the quality characteristics, antioxidant and flavor of water bamboo juice.

IntroductionCitrus fruits are one of the most frequently counterfeited processed products in the world. In the juice production alone, the peels, divided into flavedo and albedo, are the main waste product. The extracts of this by-product are enriched with many bioactive substances. Newer extraction techniques generally have milder extraction conditions with simultaneous improvement of the extraction process.MethodsThis study presents a combinatorial approach utilizing data-independent acquisition-based ion mobility spectrometry coupled to tandem mass spectrometry. Integrating orthogonal collision cross section (CCS) data matching simultaneously improves the confidence in metabolite identification in flavedo and albedo tissues from Citrus sinensis. Furthermore, four different extraction approaches [conventional, ultrasonic, High Hydrostatic Pressure (HHP) and Pulsed Electric Field (PEF)] with various optimized processing conditions were compared in terms of antioxidant effects and flavonoid profile particularly polymethoxy flavones (PMFs).ResultsA total number of 57 metabolites were identified, 15 of which were present in both flavedo and albedo, forming a good qualitative overlapping of distributed flavonoids. For flavedo samples, the antioxidant activity was higher for PEF and HHP treated samples compared to other extraction methods. However, ethyl acetate extract exhibited the highest antioxidant effects in albedo samples attributed to different qualitative composition content rather than various quantities of same metabolites. The optimum processing conditions for albedo extraction using HHP and PEF were 200 MPa and 15 kJ/kg at 10 kV, respectively. While, HHP at medium pressure (400 MPa) and PEF at 15 kJ/kg/3 kV were the optimum conditions for flavedo extraction.ConclusionChemometric analysis of the dataset indicated that orange flavedo can be a valid source of soluble phenolic compounds especially PMFs. In order to achieve cross-application of production, future study should concentrate on how citrus PMFs correlate with biological engineering techniques such as breeding, genetic engineering, and fermentation engineering.