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Rossi S, Gottardi D, Barbiroli A, Di Nunzio M, Siroli L, Braschi G, Schlüter O, Patrignani F, Lanciotti R. Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients. Foods 2024; 13:449. [PMID: 38338584 PMCID: PMC10855496 DOI: 10.3390/foods13030449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/26/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
The main objective of this work was to evaluate the combined effect of a biotechnology process, based on selected yeast strains, and a high-pressure homogenization (HPH) treatment on the microbiological quality, structural organization of proteins, chitin content, and antioxidant activity of a mixture of cricket powder (Acheta domesticus) and water. Compared to untreated samples, the cricket matrix treated with HPH four times at 180 MPa promoted the growth of the inoculated Yarrowia lipolytica and Debaryomyces hansenii strains. HPH did not affect the concentration of chitin; however, the combination with microorganisms tended to reduce the content. Although the antioxidant activity increased from 0.52 to 0.68 TAC mM/TE after a 48 h incubation in the control, it was further improved by the combination of HPH and D. hansenii metabolism, reaching a value of 0.77 TAC mM/TE. The combination of the two approaches also promoted a reduction in the intensity of bands with molecular weights between 31 and 21.5 kDa in favor of bands with a lower molecular weight. In addition, HPH treatment reduced the number of accessible thiols, suggesting protein structure changes that may further impact the technological properties of cricket powder.
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Affiliation(s)
- Samantha Rossi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy (L.S.); (G.B.); (O.S.); (F.P.); (R.L.)
| | - Davide Gottardi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy (L.S.); (G.B.); (O.S.); (F.P.); (R.L.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, 47521 Cesena, Italy
| | - Alberto Barbiroli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy; (A.B.); (M.D.N.)
| | - Mattia Di Nunzio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy; (A.B.); (M.D.N.)
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy (L.S.); (G.B.); (O.S.); (F.P.); (R.L.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, 47521 Cesena, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy (L.S.); (G.B.); (O.S.); (F.P.); (R.L.)
| | - Oliver Schlüter
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy (L.S.); (G.B.); (O.S.); (F.P.); (R.L.)
- Leibniz Institute for Agricultural Engineering and Bioeconomy, Quality and Safety of Food and Feed, Max-Eyth-Allee 100, 14469 Potsdam, Germany
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy (L.S.); (G.B.); (O.S.); (F.P.); (R.L.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, 47521 Cesena, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy (L.S.); (G.B.); (O.S.); (F.P.); (R.L.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, 47521 Cesena, Italy
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Uranga-Soto MA, Vargas-Ortiz MA, León-Félix J, Heredia JB, Muy-Rangel MD, Chevalier-Lucia D, Picart-Palmade L. Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar. Molecules 2022; 27:molecules27041190. [PMID: 35208978 PMCID: PMC8876327 DOI: 10.3390/molecules27041190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/30/2022] [Accepted: 02/01/2022] [Indexed: 11/23/2022] Open
Abstract
The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP reduced PME relative activity by 28% at 100 MPa for 5 min but increased PPO activity almost five-fold. Contrarily, HPH did not affect PME activity, but PPO was effectively reduced to 10% of residual activity at 300 MPa and at three passes. Color parameters (CIEL*a*b*), °hue, and chroma were differently affected by each type of high-pressure processing technology. The viscosity and fluid behavior were not affected by HHP, however, HPH changed the apparent viscosity at low dynamic pressure levels (100 MPa with one and three passes). The viscosity decreased at high shear rates in nectar samples, showing a shear-thinning effect. The results highlight how different effects can be achieved with each high-pressure technology; thus, selecting the most appropriate system for processing and preserving liquid foods like fruit beverages is recommended.
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Affiliation(s)
- Manuel Alejandro Uranga-Soto
- Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Regional, Culiacan 80110, Mexico; (M.A.U.-S.); (J.L.-F.); (J.B.H.)
| | - Manuel Alejandro Vargas-Ortiz
- CONACYT-CIAD (Centro de Investigación en Alimentación y Desarrollo), Laboratorio de Calidad, Autenticidad y Trazabilidad de los Alimentos, Hermosillo 83304, Mexico
- Correspondence: (M.A.V.-O.); (M.D.M.-R.)
| | - Josefina León-Félix
- Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Regional, Culiacan 80110, Mexico; (M.A.U.-S.); (J.L.-F.); (J.B.H.)
| | - José Basilio Heredia
- Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Regional, Culiacan 80110, Mexico; (M.A.U.-S.); (J.L.-F.); (J.B.H.)
| | - María Dolores Muy-Rangel
- Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Regional, Culiacan 80110, Mexico; (M.A.U.-S.); (J.L.-F.); (J.B.H.)
- Correspondence: (M.A.V.-O.); (M.D.M.-R.)
| | | | - Laetitia Picart-Palmade
- IATE, INRA, Institut AGRO, University Montpellier, 34090 Montpellier, France; (D.C.-L.); (L.P.-P.)
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Sonoprocessing of freshly squeezed orange juice: Ascorbic acid content, pectin methylesterase activity, rheological properties and cloud stability. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108391] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Kaur GJ, Orsat V, Singh A. An overview of different homogenizers, their working mechanisms and impact on processing of fruits and vegetables. Crit Rev Food Sci Nutr 2021; 63:2004-2017. [PMID: 34459296 DOI: 10.1080/10408398.2021.1969890] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Fruits and vegetables (F&V) are the second highest recommended foods, rich in antioxidants, vitamins and minerals, vital for building immunity against chronic diseases. F&V processing involves particle size reduction, for which different types of homogenizers, categorized as mechanical homogenizers, pressure homogenizers and ultrasonic homogenizers are used. The review discusses different types of homogenizers, their working mechanism, and application in F&V processing. Among mechanical homogenizers, knife mills are used for primary size reduction, ball mills for the micronization of dried F&V and rotor-stator homogenizers for emulsification. Use of the ultrasonic homogenizer is limited to extraction of bioactive compounds or as a pre-treatment for dehydration of F&V. High-pressure homogenizers are most widely used and reported due to the synergistic effect of homogenization and temperature increase, resulting in longer shelf-life and better physicochemical properties of the product. Additionally, the review also explains the effect of homogenization on the physicochemical, sensory and nutraceutical properties of the product.
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Affiliation(s)
- Gagan Jyot Kaur
- School of Engineering, University of Guelph, Guelph, ON, Canada
| | - Valerie Orsat
- Department of Bioresource Engineering, McGill University, Montreal, QC, Canada
| | - Ashutosh Singh
- School of Engineering, University of Guelph, Guelph, ON, Canada
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Szczepańska J, Skąpska S, Marszałek K. Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02611-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AbstractThe effect of high-pressure homogenization (HPH) at 100–200 MPa (with up to 5 passes) on the quality and storage stability of apple juice was investigated. The microbiological quality, polyphenol oxidase (PPO), peroxidase (POD), polygalacturonase (PG) and pectinmethylesterase (PME) activity, particle size distribution (PSD), apparent viscosity, turbidity, concentration of vitamin C, individual polyphenols and their total content (TPC), antioxidant activity, and colour of fresh, HPH-treated apple juice were all evaluated. The highest reduction in microorganisms (1.4 log) and oxidoreductase activity (~20%) was observed at 200 MPa, while hydrolases did not change significantly. HPH led to significant disintegration of the tissue and a decrease in viscosity. Vitamin C decreased by 62%, while TPC increased by 20% after HPH. Significant correlations were observed between antioxidant activity, TPC, and individual polyphenols. Chlorogenic, ferulic, and gallic acid were most stable at 200 MPa. The optimal shelf-life of the juice was estimated as 7 days.
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Salehi F. Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1781167] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR. Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances. Compr Rev Food Sci Food Saf 2017; 17:2-62. [DOI: 10.1111/1541-4337.12299] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 08/04/2017] [Accepted: 08/06/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Marianne Perricone
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Foggia Italy
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Zhou L, Guan Y, Bi J, Liu X, Yi J, Chen Q, Wu X, Zhou M. Change of the rheological properties of mango juice by high pressure homogenization. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.038] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables. Int J Mol Sci 2017; 18:ijms18020277. [PMID: 28134807 PMCID: PMC5343813 DOI: 10.3390/ijms18020277] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Accepted: 01/19/2017] [Indexed: 11/16/2022] Open
Abstract
Anthocyanins are a group of phenolic compounds responsible for red, blue and violet colouration of many fruits, vegetables and flowers. The high content of these pigments is important as it influences directly their health promoting properties as well as the sensory quality of the product; however they are prone to degradation by, inter alia, elevated temperature and tissue enzymes. The traditional thermal methods of food preservation cause significant losses of these pigments. Thus, novel non-thermal techniques such as high pressure processing, high pressure carbon dioxide and high pressure homogenization are under consideration. In this review, the authors attempted to summarize the current knowledge of the impact of high pressure techniques on the stability of anthocyanins during processing and storage of fruit and vegetable products. Furthermore, the effect of the activity of enzymes involved in the degradation of these compounds has been described. The conclusions including comparisons of pressure-based methods with high temperature preservation techniques were presented.
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Martínez-Monteagudo SI, Yan B, Balasubramaniam VM. Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9151-5] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Patrignani F, Lanciotti R. Applications of High and Ultra High Pressure Homogenization for Food Safety. Front Microbiol 2016; 7:1132. [PMID: 27536270 PMCID: PMC4971028 DOI: 10.3389/fmicb.2016.01132] [Citation(s) in RCA: 85] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Accepted: 07/07/2016] [Indexed: 12/17/2022] Open
Abstract
Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time and high temperature short time treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments can reduce the product quality and freshness. Consequently, some non-thermal pasteurization process have been proposed during the last decades, including high hydrostatic pressure, pulsed electric field, ultrasound (US), and high pressure homogenization (HPH). This last technique has been demonstrated to have a great potential to provide “fresh-like” products with prolonged shelf-life. Moreover, the recent developments in high-pressure-homogenization technology and the design of new homogenization valves able to withstand pressures up to 350–400 MPa have opened new opportunities to homogenization processing in the food industries and, consequently, permitted the development of new products differentiated from traditional ones by sensory and structural characteristics or functional properties. For this, this review deals with the principal mechanisms of action of HPH against microorganisms of food concern in relation to the adopted homogenizer and process parameters. In addition, the effects of homogenization on foodborne pathogenic species inactivation in relation to the food matrix and food chemico-physical and process variables will be reviewed. Also the combined use of this alternative technology with other non-thermal technologies will be considered.
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Affiliation(s)
- Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna Bologna, Italy
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Segat A, Misra N, Cullen P, Innocente N. Effect of atmospheric pressure cold plasma (ACP) on activity and structure of alkaline phosphatase. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.01.010] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Leite TS, Augusto PE, Cristianini M. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.08.005] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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