High hydrostatic pressure treatment

Patel, H. A., Singh, H., Anema, S. G., and Creamer, L. K. (2006). Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk. /. Agric. Food Chem. 54, 3409-3420. 

In high-pressure applications these are two main trends of research high hydrostatic pressure treatment (2000-7000 bar) and supercritical CO2 treatment. In both cases the aim is to inactivate the micro-organisms in order to protect and preserve foods, and so to prolong their shelf-life. 

In 1914, Bridgman described the coagulation of egg-white as a consequence of high hydrostatic-pressure treatment. In 1918 it seemed evident that all micro-organisms can be inactivated by a high-pressure treatment, just at room temperature, apart from those producing spores, and that each microbe requires individual and precise conditions to be inactivated. 

The effects of pressure on organic systems are known since the 19 century from qualitative experiments. The effects of high hydrostatic pressure treatment on the inactivation of microorganisms were reported 100 years ago by Hite. On 1899, Hite uses pressure for milk preservation. On 1914, Bridgman notices that egg white looks cooked after pressure treatment. Though it is not intuitive, proteins also unfold with pressure. 

Narisawa et al. (2008) demonstrated that protein fractions of skimmed milk provided protection against injury and inactivation of E. coli by high hydrostatic pressure treatment. The protective effect was found to increase with an increase in the concentration of protein in skimmed milk. Ramaswamy et al. (2009) indicated that casein and lactose present in milk were the major contributors for pressure protection of E. coli in milk during high-pressure treatment. Fat content in milk (0%-5%) had no significant influence on the destruction, however (Figure 5.13). 

Dede, S., Alpas, H., and Bayindirli, A. 2007. High hydrostatic pressure treatment and storage of carrot and tomato juices Antioxidant activity and microbial safety. Journal of the Science of Food and Agriculture 87 773-782. 

Kural, A.G. and Chen, H. 2008. Conditions for a 5-log reduction of Vibrio vulnificus in oysters through high hydrostatic pressure treatment. International Journal of EoodMicrobiology 122 180-187. 

Narisawa, N., Fumkawa, S., Kawarai, T., Ohishi, K., Kanda, S., Kimijima, K., Negishi, S., Ogihara, H., and Yamasaki, M. 2008. Effect of skimmed milk and its fractions on the inactivation of Escherichia coU K12 by high hydrostatic pressure treatment. International Journal of Food Microbiology 124 103-107. 

Sainz, C.B., Younce, F.L., Rasco, B., and Clark, S. 2009. Protease stability in bovine milk under combined thermal-high hydrostatic pressure treatment. Innovative Food Science and Emerging Technologies 10 314-320. 

Polydera, A.C., Stoforos, N.G., and Taoukis, P.S. 2005b. Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice. Food Chem. 91,495—503. 

Li, H., Zhu, K., Zhou, H., Peng, W, 2012. Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula. Food Chem. 132, 808-814. 

PTR-TOF-MS was also used to probe the effect of heat and high hydrostatic pressure treatment of milk base in the presence or absence of a transglutaminase protein and how it influences the flavor development of yoghirrt [86]. The influence of pig diet on the VOC profile of dry-cirred Iberian ham was examined with differences foimd in aldehydes, ketones, and srrlfur-corrtaining compotmds [87]. 

Bauer BA, Wiehle T, Knorr D. 2005. Impact of high hydrostatic pressure treatment on the resistant starch content of wheat starch. Starch/Starke 57 124-133. 

Chen, H., Hoover, D. G., and Kingsley, D. H. (2005). Temperature and treatment time influence high hydrostatic pressure inactivation of feline calicivirus, a norovirus surrogate. /. Food Prot. 68, 2389-2394. 

FIG. 4 Effects of varying raw material treatments prior to osmotic dehydration on moisture (MC) and solid (SC) content expressed on initial dry matter (idm). Potato slices, high hydrostatic pressure (Rastogi et al., 2001) carrot slices, PFE (Rastogi et al., 1999) bell pepper disks, PFE (Ade-Omowaye et al., 2002b) and apple slices, edible coatings (Lenart and Dabrowska, 1998). 

Rastogi, N.K., Angersbach, A., and Knorr, D. 2000b. Synergistic effect of high hydrostatic pressure pre-treatment and osmotic stress on mass transfer during osmotic dehydration. J. Food Engineer. 45, 25-31. 

High hydrostatic pressure (HHP) processes have been used mainly for sauces or seafood and proven effective at reducing microbial populations without adverse effects on product quality (Considine et al., 2008 Brinez et al., 2006). HHP treatment causes bacterial inactivation by damaging the cell membrane, which affects membrane permeability and intracellular enzyme inactivation and possibly ruptures the plant cell wall (Kniel et al.,... 

Kniel, K. E., Shearer, A. E., Cascarino, J. L., Wilkins, G. C., and Jenkins, M. C. (2007). High hydrostatic pressure and UV light treatment of produce contaminated with Eimeria acervulina as a Cyclospora cayetanensis surrogate.. Food Prot. 70,2837-2842. 

The efficiency of hydrostatic pressure treatment may be enhanced by applying it in combination with mild temperature (30°C-50°C) and/or with bacteriocin (Trujilo et al., 2002 Devlieghere et al., 2004). Examples of commercialized products treated by high hydrostatic pressure are fruit juices, jams, sauces, and sliced cooked ham (Trujillo et al., 2002). 

Bayindirli et al (2006) studied the effectiveness of treatment on pectinesterase activity in orange juice, comparing the application of high hydrostatic pressure with a mild heat treatment. The residual pectinesterase activity in the orange juice after treatment at 450 MPa and 50°C for 30 minutes was determined as approximately 7 1.6%. This compares with 12 0.2% after a treatment of 40°C and 450 MPa for 60 minutes. The inactivation was irreversible and the enzyme was not reactivated when stored at 4 and 25 °C for 1 week. 

Bayindirli et al. (2006) studied the effectiveness of treating polyphenol oxidase activity in apple juice by applying high hydrostatic pressure with mild heat treatment (350 MPa at 40 °Q. 

Bayindirli et al. (2006) studied the effect of high hydrostatic pressure with mild heat treatment on Staphylococcus aureus 485 in apple, orange, apricot, and sour cherry juices. The results showed that commercially practicable pressure processes can be used to inactivate even the most pressure-resistant microorganisms. The use of HPP (350 MPa) at 40°C could be considered... 

High hydrostatic pressure (HHP) processing is another method for the preservation of foods. It is a nonthermal preservation technique and causes little or no change in the organoleptic and nntri-tional quality of product unlike most conventional heat treatments. Enzymatic reactions may be enhanced or inhibited by pressure and pressure-induced changes in the enzyme-substrate interaction, changes in the reaction mechanism, the effect on a particular rate-limiting step, or the overall catalytic rate [111],... 

Kim, Y.-S. et al. Effects of combined treatment of high hydrostatic pressure and mild heat on the quality of carrot juice, J. Food Sci., 66, 1355, 2001. 

Piccolomini, A.F., Iskandar, M.M., Lands, L.C., Kubow, S., 2012. High hydrostatic pressure pre-treatment of whey proteins enhances whey protein hydrolysate inhibition of oxidative stress and IL-8 secretion in intestinal epithelial cells. Food Nutrition Research 56. 

Kawai K, Fukami K, Yamamoto K. Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch-water mixtures treated with high hydrostatic pressure. Carhohydr Polym 2007 69 590-596. 

An inhibition of initiation very similar in characteristics to that observed in the absence of heme or in the presence of dsRNA can be seen if a reticulocyte lysate is preincubated at high temperature (42-44°C) (Mizuno, 1977 Bonanou-Tzedaki et al., 1978) or is subjected to high hydrostatic pressure (Jackson, 1982). Both treatments are now believed to cause activation of the HCR (Mizuno, 1977 Ernst et al., 1982 Jackson, 1982). 

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