High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activities.

The impact of different pressure levels in the HHP-assisted hydrolysis by Alcalase of quinoa proteins on the catalytic efficiency, peptide release, phenolic compounds content, and biological activities was investigated. The protein profile (SDS-PAGE) showed a more extensive peptide breakdown for the HHP-assisted proteolysis at 300-400 MPa, which was confirmed by the higher extent of hydrolysis and peptide concentration. Quinoa protein hydrolysates (QPH) produced at 200 and 300 MPa exhibited higher total phenolic contents and antioxidant activities (methanol-acetone and aqueous extracts) when compared to the non-hydrolyzed (QPI) and non-pressurized hydrolyzed samples. Kaempferol dirhamnosyl-galactopyranoside was the prevalent phenolic compound in those samples, increasing total flavonoids by 1.8-fold over QPI. The QPH produced at 300 MPa inhibited ACE more effectively, exhibiting the greatest anti-hypertensive potential, along with the presence of several ACE-inhibitory peptides. The peptide sequences GSHWPFGGK, FSIAWPR, and PWLNFK presented the highest Peptide Ranker scores and were predicted to have ACE inhibitory, DPP-IV inhibitory, and antioxidant activities. Mild pressure levels were effective in producing QPH with enhanced functionality due to the effects of bioactive soluble phenolics and low molecular weight peptides.

Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages.

BACKGROUND: Overcoming the impact of sodium reduction in the properties of emulsified sausages is a current challenge in the production of healthier meat products. Because the emulsifying process play a key role in the stability of sausages, the present study aimed to evaluate the effects of two mechanical emulsifying systems (cutter versus continuous emulsifier) and two levels of sodium chloride (2.50 and 1.25%) on the physicochemical characteristics of bologna sausages. RESULTS: A reduction of sodium increased the L* value and reduced the a* value, and also decreased the protein extraction yield in sausages produced in the cutter system. Moreover, the emulsion stability of reduced sodium batter was increased by cutter emulsification (F50C). On the other hand, the continuous emulsifier process did not decrease the extraction of myofibrillar proteins in F50E (sodium reduced treatment), resulting in minimal impact on emulsion stability and an increase in hardness in reduced-sodium sausages. CONCLUSION: Therefore, to produce low-sodium sausages, the continuous emulsifier was more effective producing batters with increased extracted myofibrillar proteins, improving the structure and functionality of myofibrillar proteins compared to the cutter process. © 2023 Society of Chemical Industry.

Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices.

Although orange juice is a popular beverage worldwide, fruit distribution, storage, and processing can facilitate fungal infection by Penicillium digitatum; leading to the production of tremorgenic alkaloids, specifically tryptoquialanines A (TA) and B (TB). An Analytical method was developed and validated based on QuEChERS and LC-MS/MS analysis to determine the levels of TA and TB in fresh, industrial, and homemade orange juices. Excellent linearity was observed in the method over a high range of 1-1000 µg/kg and low range of 1-75 µg/kg with R2 ≥ 0.998. The LOD and LOQ were 1 and 3 µg/kg, respectively. Recoveries showed values between 57 and 83 %, with RSD ≤ 13 %. Our data indicated a higher prevalence of mycotoxin TA in fresh and industrial orange juices. Reduction in TA and TB content after thermal and HPP treatments were ≤ 32 %. However, thermal treatment was more effective in reducing TA and TB contents.

Effect of high pressure processing and water activity on pressure resistant spoilage lactic acid bacteria (Latilactobacillus sakei) in a ready-to-eat meat emulsion model.

The main use of High Pressure Processing (HPP) in food processing is microorganism inactivation, and studies demonstrated that the characteristics of matrix and microorganisms can interfere on it. As the behavior of lactic acid bacteria exposed to different water activity (aw) levels in a meat product is still unclear, this study aimed to determine the effect of pressure, time, and aw to inactivate Latilactobacillus sakei, a pressure resistant lactic acid bacteria (LAB) in a meat emulsion model through a response surface methodology. The meat emulsion model was designed with adjusted aw (from 0.940 to 0.960) and was inoculated with a pressure resistant LAB and processed varying pressure (400-600 MPa) and time (180-480 s), following the Central Composite Rotational Design (CCRD). The inactivation of the microorganism ranged from 0.99 to 4.12 UFC/g depending on the applied condition. At studied conditions, according to the best fitting and most significant polynomial equation (R2 of 89.73 %), in a meat emulsion model, aw had no influenced on HPP inactivation on LAB (p > 0.05) and only pressure and holding time had significative impact on it. The results of experimental validation of the mathematical model were satisfactory, confirming the suitability of the model. The information obtained in the present study stands out the matrix, microorganism and process effects at HPP efficiency. The answers obtained support food processors in product development, process optimization and food waste reduction.

Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review.

Wheat flour is the main ingredient used in the preparation of bread. Factors such as low gluten content and the addition of nontraditional ingredients in baking affect the quality of wheat flour and may limit its use in baking. With the increasing trend of "clean label" products, it may be interesting to develop and use physical processes to improve the quality of wheat flour and avoid the use of chemical additives. High hydrostatic pressure, non-thermal plasma, ultrasound, ozonation, ultraviolet light, and pulsed light treatments are non-thermal emerging technologies (NTETs) that have been studied for this purpose. They were originally developed to inactivate microorganisms and enzymes in foods. Additionally, these technologies can be used at low temperatures to modify the most important component of wheat flour, i.e., gluten and its fractions, which are responsible for the rheological properties of wheat flour dough. Thus, this review focuses on the effects of these NTETs by considering the following factors: (1) the technological properties of gluten, (2) gluten-starch interactions, (3) possible effects of NTETs on minor components of flours, and (4) the quality of wheat flour and the resulting final products.

High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR.

Propidium monoazide coupled to real time PCR (PMA-qPCR) is a novel methodology proposed for the quantification of viable bacteria in food after microbial inactivation treatments. The aim of this work was to assess the effectiveness of different pressure levels on the lethality of a pool of Escherichia coli O157 strains in beef burgers by plate count and PMA-qPCR using uidA as target gene. Also, the effect on native microbiota counts, E. coli O157 counts, and physiochemical parameters of beef burgers during storage in refrigeration and frozen conditions were assessed. The treatment at 600 MPa for 5 min was the most lethal and was selected for the evaluation of bacteria behavior under storage conditions. Native microbiota and E. coli O157 were not recovered during refrigerated and frozen storage (4°C for 7 days and -18°C for 35 days). Cooking weight loss, pH, chromatic parameters, and texture were affected by HPP. PRACTICAL APPLICATION: Practical Application: PMA-qPCR can be used as an alternative to assess microbial inactivation by different high pressure processing (HPP) conditions (pressure level, holding time and temperature) more rapidly than conventional plate counts. In addition, it has the benefit of being able to quantify viable but nonculturable bacteria from contaminated beef burgers after HPP. Moreover, this novel technique generates less pathogenic residues, which minimizes workers' exposure to human biohazards.

Jabuticaba juice improves postprandial glucagon-like peptide-1 and antioxidant status in healthy adults: a randomized crossover trial.

Jabuticaba is a Brazilian berry rich in polyphenols, which may exert beneficial effects on metabolic diseases. This randomized crossover study aimed to determine the effects of jabuticaba juice (250 ml in a portion) on postprandial response. Sixteen healthy subjects (11 women; 5 men; 28.4 ± 3.8 years old; body mass index (BMI) 21.7 ± 2.3 kg m-2) consumed two test products after fasting overnight in a randomized controlled crossover design. Each test product portion had a similar composition of sugar components: 250 mL water with glucose, fructose, colored with artificial non-caloric food colorings (placebo); and 250 mL of jabuticaba juice. Beverages were administered immediately before a carbohydrate meal. Blood samples were collected at 0, 15, 30, 45, 60, 90, and 120 min after each test product to analyze the concentrations of glucose, insulin, C-peptide, antioxidant capacity, plasma glucagon-like peptide-1 (GLP-1), and appetite sensations. Compared to the placebo, the intake of jabuticaba juice resulted in a higher GLP-1 response as the area under the curve (AUC) and peaking at 60 min. Jabuticaba juice also resulted in higher antioxidant capacity. Postprandial glucose, insulin, C-peptide levels, and appetite sensations were not significantly different between tests. In conclusion, 250 mL of jabuticaba juice before a carbohydrate meal was able to improve the antioxidant status and GLP-1 concentrations in healthy subjects.

Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli.

This study evaluated the pH, acidity, soluble solids, color, dietary fiber, sensory acceptance and the viability of Lactobacillus rhamnosus, Lactobacillus plantarum and Lactobacillus acidophilus in mango and carrot mixed juices. In addition, this study verified the resistance of L. plantarum that presented greater viability to the gastrointestinal tract simulated in vitro. Three formulations were elaborated (varying the pulps concentration) and the products were stored at 8 °C for 35 days. No difference was found in the total soluble solids and color of the products during storage time at 8 °C. A reduction in pH and an increase in acidity were observed in all samples during storage, probably due to the fermentative action of probiotics, which negatively influenced acceptance after 35 days of storage. On the other hand, juices with a higher concentration of mango pulp were more accepted and may be a strategy to improve the acceptance of fermented juices. Microorganisms showed greater viability in juices that had higher amount of carrot pulp, probably due to the higher fiber content in these samples. During the 35-day shelf life, all juices with L. plantarum maintained counts above 7 log CFU mL-1 after gastrointestinal conditions simulation. Therefore, mango and carrot mixed juice showed to be as a good vehicle for probiotic bacteria and meets the needs of consumers looking for functional, healthy, non-dairy and low-sugar foods.

Development of a mixed jussara and mango juice with added Lactobacillus rhamnosus GG submitted to sub-lethal acid and baric stresses.

This study evaluated the interference of sub-lethal acid (SLA) stress and high isostatic pressure (HIP) stress on the survival of Lactobacillus rhamnosus GG (LGG) in mixed jussara and mango juice with the pH adjusted to 3.0 and 3.5, during 90 days of storage at 6 °C. The SLA stress at pH 4.0 previously applied to the LGG cells had no effect on the survival of this bacterium in mixed jussara and mango juices. On the other hand, the application of 200 MPa/5 min/25 °C treatment to LGG cells was shown to be efficient in the cross protection of this bacterium in an acid medium. Pressures above 400 MPa/5 min/25 °C caused a reduction in the viability in an acid medium and lower pressures (< 100 MPa) showed similar results compared to control treatment in the LGG survival. No changes in pH, acidity and soluble solids were observed in mixed juices. In addition, these products showed elevated levels of anthocyanins, phenolic compounds and antioxidant capacity. This highlights the capacity of the HIP process to promote the cross protection of LGG in an acid medium.

Extraction of bioactive compounds from purple corn using emerging technologies: A review.

The increase in the use of bioactive compounds from purple corn in the food and pharmaceutical industries has led to the investigation of nonconventional extraction technologies that allow one to obtain more of these compounds. In this context, nonconventional techniques, known as emerging technologies, use more efficient processes that are safe for the environment, in addition to obtaining products with better functional characteristics as compared to those obtained by conventional technologies. This review aims to provide information on different nonconventional techniques used in the extraction of bioactive compounds from purple corn.

Effects of high hydrostatic pressure on the microbial inactivation and extraction of bioactive compounds from açaí (Euterpe oleracea Martius) pulp.

The aim of this study was to investigate the effects of high hydrostatic pressure (HHP) on the inactivation of Lactobacillus fructivorans, on the inactivation of Alicyclobacillus acidoterrestris spores and on the extraction of anthocyanins and total phenolics from açaí pulp. The tested conditions comprised pressures of 400-600 MPa, treatment times of 5-15 min, and temperatures of 25 °C and 65 °C. Results were compared to those of conventional thermal treatments (85 °C/1 min). Regarding A. acidoterrestris spores, applying HHP for 13.5 min, resulted in a value of four-decimal reduction. L. fructivorans presented considerable sensitivity to HHP treatment, achieving inactivation rates above 6.7 log cycles at process conditions at 600 MPa and 65 °C for 5 min. All samples of açaí pulp processed showed absence of thermotolerant coliforms during the 28 days of refrigerated storage (shelf life study). The açaí pulps processed by HHP (600 MPa/5 min/25 °C) had anthocyanin extraction increased by 37% on average. In contrast, conventional thermal treatment reduced anthocyanin content by 16.3%. For phenolic compounds, the process at 600 MPa/5 min/65 °C increases extraction by 10.25%. A combination of HHP treatment and moderate heat (65 °C) was shown to be an alternative to thermal pasteurization, leading to microbiologically safe products while preserving functional compounds.

Effect of the homogenization process on the sensory and rheological properties in model system.

High pressure homogenization has been used for preparation and stabilization of emulsions and suspensions, promoting physical changes in products, such as viscosity change. However, its use in model systems for fruit nectar is innovative. This study aimed to evaluate the effect of the processing in high pressure homogenizer on the rheological behavior and the sensory attributes in model system of gellan gum. Gellan gum (0.05%), organic acids (0.3%), and sucrose (10%) were used to prepare the solutions, which were subsequently homogenized (0-control, 25 and 50 MPa) at 25°C. Rheological and sensory analyses were performed. The samples presented pseudoplastic behavior without residual stress and were characterized by the Ostwald-de-Waele model. The homogenization pressure (PH ) altered the viscosity of the model systems, reduced the consistency index and apparent viscosity, and increased the flow behavior index. The stimuli sour taste and viscosity differed among the parameters evaluated in the time-intensity analysis. No differences were observed for the maximum intensity of viscosity between the treated samples (25 and 50 MPa), which exhibited a similar temporal profile. Therefore, studies on the rheological and sensory behavior are fundamental to product development and process optimization. The present study shows new trends on the use of the high pressure homogenizer and the sensory profile in model systems that can be used for fruit nectar. This study evaluated the sensory attributes through the time-intensity analysis. The sensory data indicate that the homogenization pressure altered the viscosity perception, but did not alter the perception of the acid taste for the same organic acid used. Sensory as well as rheological data present new alternatives for product development. These findings are interesting for future research, equipment design, and process optimization.

Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages.

High-pressure processing is an emerging food preservation technology that causes minimal product quality loss: Food packaged and high-pressure processed keep most of their nutritional qualities, in addition to extending their shelf life. However, the selection of packaging materials suitable for this technology becomes extremely important, since processing can cause changes in the visual aspects and in the physicochemical and mechanical properties of the materials, compromising the shelf life and safety of high-pressure processed foods somehow. Some studies have evaluated the effect of this technology on the properties and the migration and diffusion potential of intentional substances and of polymeric components in some flexible multilayer laminated packaging. Within this context, an important and relevant issue for industrial applications is knowing the possible effects of the parameters of high-pressure treatments, in low and high temperature, on the structure and morphology of materials that, in turn, can determine the relevant effects on the mechanical, barrier, and thermal properties and the migration and diffusion potential of intentional and non-intentional substances. Our study aims to make a literature review on the requirements of flexible packaging materials that can be used in high-pressure processing and the state of the art and the knowledge of the effects of different processing conditions on their properties.

Application of time-intensity analysis in model system submitted to homogenization.

The use of the high pressure homogenizer has been studied in fruit juices, but researches in model system for application in fruit nectar are scarce. Therefore, it is necessary to evaluate the application of these technologies and how the homogenization pressure (PH) can interfere in the sensorial profile of the samples. To prepare the solutions we used guar gum (0.1%), organic acids (0.3%), and sucrose (10%), which were later homogenized (0-control, 25 and 50 MPa) at 25 ℃. The rheological behavior and the temporal profile of the samples were evaluated. The model systems presented pseudoplastic behavior without residual tension and were fitted to the Ostwald-de Waele model. The consistency index reduced and the flow behavior index increased with processing. Apparent viscosity also decreased due to homogenization. In the time-intensity sensorial analysis, it was observed that the samples differed among the evaluated parameters, demonstrating that the samples with tartaric acid presented higher intensity for the sour taste. However, for sweetness, no change was observed. In the viscosity attribute, the model systems presented similar temporal profiles. Therefore, it was noted that the homogenization process favored a greater temporal profile of sour taste, making sensory perception more lasting in a model system for fruit nectar.

Modification of enzymes by use of high-pressure homogenization.

High-pressure is an emerging and relatively new technology that can modify various molecules. High-pressure homogenization (HPH) has been used in several studies on protein modification, especially in enzymes used or found in food, from animal, plant or microbial resources. According to the literature, the enzymatic activity can be modulated under pressure causing inactivation, stabilization or activation of the enzymes, which, depending on the point of view could be very useful. Homogenization can generate changes in the structure of the enzyme modifying various chemical bonds (mainly weak bonds) causing different denaturation levels and, consequently, affecting the catalytic activity. This review aims to describe the various alterations due to HPH treatment in enzymes, to show the influence of high-pressure on proteins and to report the HPH effects on the enzymatic activity of different enzymes employed in the food industry and research.

High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase.

The present study evaluated the effect of high isostatic pressure (HIP) on the activity of peroxidase (POD) and polyphenol oxidase (PPO) from açaí. Açaí pulp was submitted to several combinations of pressure (400, 500, 600MPa), temperature (25 and 65°C) for 5 and 15min. The combined effect of HIP technology and high temperatures (690MPa by 2 and 5min at 80°C) was also investigated and compared to the conventional thermal treatment (85°C/1min). POD and PPO enzyme activity and instrumental color were examined after processing and after 24h of refrigerated storage. Results showed stability of POD for all pressures at 25°C, which proved to be heat-resistant and baro-resistant at 65°C. For PPO, the inactivation at 65°C was 71.7% for 600MPa after 15min. In general, the increase in temperature from 25°C to 65°C reduced the PPO relative activity with no changes in color. Although the thermal treatment and the HIP (690MPa) along with high temperature (80°C) reduced the PPO relative activity, and relevant darkening was observed in the processed samples. Thus, it can be concluded that POD is more baro-resistant than PPO in açaí pulp subjected to the same HIP processing conditions and processing at 600MPa/65°C for 5min may be an effective alternative for thermal pasteurization treatments.

Effect of dynamic high pressure on emulsifying and encapsulant properties of cashew tree gum.

Dynamic high pressure (DHP) has been applied in the physical modification of biopolymers as polysaccharides, proteins and gums. It is known that DHP is able to promote degradation of polysaccharides (e.g. molecular weight reduction). However, few studies have assessed the effect of DHP on the emulsifying and encapsulating properties of polysaccharides. Thus, this study aimed to investigate the effect of DHP on the emulsifying (average droplet size and particle size distribution, optical and confocal scanning laser microscopy, rheology, zeta potential and electric conductivity, creaming index, and turbidity) and encapsulating (scanning electronic microscopy, flavor retention, average droplet size, and particle size distribution) properties of cashew tree gum (CG). The application of DHP process improved the emulsifying capacity of cashew tree gum (CG) by reducing the medium droplet size (D3,2 and D4,3), increasing the turbidity and improving the emulsion stability. However, no effect of DHP was observed on the encapsulating capacity of CG.

Application of high-pressure homogenization on gums.

High-pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain. © 2017 Society of Chemical Industry.

Effect of dynamic high pressure on functional and structural properties of bovine serum albumin.

Dynamic high pressure (DHP) has been investigated as an innovative suitable method to induce protein modifications. This work evaluated the effect of DHP (up to three passes at 100, 150 and 200MPa, with an inlet temperature of 20°C) on functional and structural properties of bovine serum albumin (BSA). Results indicated that DHP process applied up to an energy limit of 100MPa increased the protein foaming capacity (FC) (p<0.05 - increase up to 63% after 1 pass at 100MPa) and the utilization of multiple passes at high pressure promoted a reduction in this property (p<0.05 - reduction up to 31.6% after 3 passes at 200MPa). Similar results were observed for sulfhydryl group, indicating an influence of free thiol groups on FC. Complementarily, DHP process promoted an increase of proteins particles size, suggesting a new rearrangement of their conformational structure. DHP did not affect tryptophan microenvironment in BSA; however, this process induced the rearrangement of secondary structure elements. In the first cycle, the pressure increase resulted in a loss of secondary structure, while in the second and third cycles the DHP process resulted in the gain of secondary structure elements. These results indicated that the second and third passes triggered a molecular rearrangement of the protein structure, giving rise to a novel and more stable conformational state. This conclusion was also supported by thermal unfolding studies (melting temperature reduction from 67.5 to 54.6°C after 1 pass at 200MPa), in which the additional cycles of DHP caused the occurrence of an initial denaturation at high temperatures, compared to the first cycle.