Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review
More details
Hide details
Publication date: 2016-12-31
Pol. J. Food Nutr. Sci. 2016;66(4):243–251
Phenolic compounds, especially flavonoids have health-promoting benefits that play some important roles in foods as visual appearance, taste, aroma and represent an abundant antioxidant component of the human and animal diet. High hydrostatic pressure processing (HHPP) conditions (300-700 MPa) at moderate initial temperatures (around ambient) are generally sufficient to inactivate vegetative pathogens for pasteurization processes, some enzymes, or spoilage organisms to extend the shelf-life. The aim of the review is to reveal the effect of high hydrostatic pressure processing strategies on the retention of antioxidant phenolic bioactives in foods and beverages. HHPP can increase extraction capacity of phenolic constituents, and ensure higher levels of preserved bioactive constituents. High pressure extraction (HPE) can shorten processing times, provide higher extraction yields while having less negative effects on the structure and antioxidant activity of bioactive constituents. HPE enhances mass transfer rates, increases cell permeability, increases diffusion of phenolics and retain higher levels of bioactive compounds. Total phenolics in HHPP-treated foods were either unaffected or actually increased in concentration and/or extractability following treatment with high pressure.
Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract
Michał Janiak, Adriana Slavova-Kazakova, Vessela Kancheva, Milena Ivanova, Tsvetelin Tsrunchev, Magdalena Karamać
Polish Journal of Food and Nutrition Sciences
Bioactive Factors and Processing Technology for Cereal Foods
Rong Tsao
Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace
Elena Diez-Sánchez, Antonio Martínez, Dolores Rodrigo, Amparo Quiles, Isabel Hernando
Trends in Non-alcoholic Beverages
Meliza Rojas, Alberto Miano, Karla Aguilar, Pedro Augusto
Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing
Semanur Yildiz, Prashant Pokhrel, Sevcan Unluturk, Gustavo Barbosa-Cánovas
Innovative Food Science & Emerging Technologies
Preservatives and Preservation Approaches in Beverages
Azime Özkan-Karabacak, Bige İncedayı, Ömer Çopur
High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties
Yimeng Zhao, Yongli Jiang, Yanfang Ding, Danfeng Wang, Yun Deng
Journal of Food Quality
Recent Trends in Pretreatment of Food before Freeze-Drying
Dariusz Dziki