High-Pressure Treatments for Enhancing the Techno-Functional Properties of Food Ingredients

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (30 September 2021) | Viewed by 5417

Special Issue Editors


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Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132 84084 Fisciano, Italy
Interests: biorefinery; high-pressure homogenization; biomass valorization; microbial inactivation; nanostructured cellulose; nanoemulsions; nanoparticles; pickering emulsions
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ProdAl scarl and Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132 84084 Fisciano (SA), Italy
Interests: nonthermal technologies; functional foods; high-pressure treatments; pulsed electric fields; pulsed light; ohmic heating
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School of Food Engineering, State University of Campinas, Rua Monteiro Lobato, 80 - CEP 13083-862, Campinas - SP, Brazil
Interests: nonthermal technologies; high-pressure processing; high-pressure homogenization; food safety; extraction; starch modification

Special Issue Information

Dear Colleagues,

Proteins, polysaccharides, and fibers from natural sources are gaining increasing interest as sustainable food ingredients, which meets consumers’ demand for “clean label” products. However, their use is often limited by their techno-functional properties, which might not meet the desired product standards.

Nonthermal technologies, particularly those based on high pressure (e.g., high-pressure processing and high-pressure homogenization), have recently emerged as capable of modifying the accessibility and techno-functionality of scarcely exploited macromolecules from underutilized crops, agri-food by-products and residues, or novel sources such as insects. By inducing targeted structural changes at the cellular level, for example by increasing the bioaccessibility of value-added components by size reduction or simply opening the cell structure, and at the molecular level (e.g., defibrillation and size reduction of structural polysaccharides, or the aggregation, unfolding, or partial denaturation of proteins), high-pressure processing and high-pressure homogenization may become versatile tools to improve and modulate the functional and technological properties of natural ingredients. Under specific circumstances, high-pressure treatments have also been reported to reduce the risks associated with the potential allergenicity of proteins, while preserving their functionality.

A better understanding of the effect of high-pressure processes on macromolecules of natural origin, as a function of the operating parameters and the molecular properties, is of fundamental importance for the sustainable exploitation of food ingredients with enhanced techno-functional properties from natural sources.

Prof. Dr. Francesco Donsì
Prof. Dr. Giovanna Ferrari
Prof. Dr. Marcelo Cristianini
Guest Editors

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Keywords

  • high-pressure processing
  • high-pressure homogenization
  • proteins
  • polysaccharides
  • fibers
  • techno-functional properties

Published Papers (2 papers)

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Research

21 pages, 15004 KiB  
Article
Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study
by Iulia Bleoanca, Livia Patrașcu and Daniela Borda
Foods 2021, 10(11), 2580; https://doi.org/10.3390/foods10112580 - 26 Oct 2021
Cited by 2 | Viewed by 1780
Abstract
A bottom-up approach identifying equivalent effects of high-pressure processing (HPP—600 MPa, 20 °C, 10 min), thermal treatment (TT—70 °C, 15 min) and high pressure-mild thermal processing (HPMT—600 MPa, 50 °C, 10 min) on quality and stability of peach–strawberry puree was applied during refrigerated [...] Read more.
A bottom-up approach identifying equivalent effects of high-pressure processing (HPP—600 MPa, 20 °C, 10 min), thermal treatment (TT—70 °C, 15 min) and high pressure-mild thermal processing (HPMT—600 MPa, 50 °C, 10 min) on quality and stability of peach–strawberry puree was applied during refrigerated storage. TT and HPP ensured 3-log aerobic bacteria inactivation at first, while HPMT reduction was below the detection limit. After 21 days all samples had equivalent microbiological stability. A 2.6-fold increase in the residual activity of PPO and POD was found in the HPP sample compared to TT and HPMT samples (1st day); after 21 days PPO, POD and TPC were equivalent for TT and HPP peach–strawberry purees. Equivalent volatile profile and rheology behavior was observed after 21 days of all samples’ storage. Meanwhile, the color of the HPP, TT and HMPT samples remained significantly different (p < 0.05) throughout the whole storage period, with the lowest browning index registered for HPP samples. Full article
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15 pages, 2425 KiB  
Article
Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt
by Chenxiao Wang, Hao Yin, Yanyun Zhao, Yan Zheng, Xuebing Xu and Jin Yue
Foods 2021, 10(3), 667; https://doi.org/10.3390/foods10030667 - 20 Mar 2021
Cited by 16 | Viewed by 3033
Abstract
This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of [...] Read more.
This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor. Full article
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