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Effect of High-Pressure Processing on Food Chemical Properties

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 7815

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Dr. Yongtao Wang

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Guest Editor

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Interests: interaction of food components in processing and storage; non-thermal processing; fruit and vegetable processing
Special Issues, Collections and Topics in MDPI journals

Dr. Fengxia Liu

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Guest Editor

College of Food Science and Technology, Huazhong Agricultural Unversity, Wuhan 430070, China
Interests: minimal processing of fruit and vegetable; green utilization of fruit and vegetable by-products

Dr. Hui Zou

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Food Science and Engineering College, Shandong Agricultural University, Taian, China
Interests: high pressure processing; molecular dynamic simulation; enhanced sampling; enzyme activity; binding interaction

Special Issue Information

Dear Colleagues,

Thermal processing (e.g., pasteurization and high-temperature short-time sterilization) is used to inactivate microorganisms, but this results in undesirable sensory deterioration and loss of nutrients in the food. In order to avoid the deterioration of quality caused by thermal processing, non-thermal sterilization technologies have gradually attracted the attention of researchers. High-pressure processing (HPP) does not change the covalent bond of food components, can maintain the original quality and flavor of food products, so it is one of the most promising non-thermal technologies and has been widely used in the food industry today. In recent years, more and more attention has been paid to the regulation of food properties by HPP, because HPP can affect the non-covalent bonds (such as hydrogen bond, van der Waals force, and hydrophobicity) of food components, and then change the chemical properties of food components. Thus, HPP provides a way for the modification of food components and broadens its application in food processing. Therefore, this topic focuses on the in-depth exploration of the influence of HPP on food chemical characteristics and its mechanism, in order to provide support for the innovative development of the food industry. Authors are welcome to contribute original research articles or comprehensive review papers for consideration and publication in this research topic.

Dr. Yongtao Wang
Dr. Fengxia Liu
Dr. Hui Zou
Guest Editors

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Keywords

high-pressure processing
regulation
food
chemical properties
mechanism

Published Papers (5 papers)

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Research

8 pages, 231 KiB

Open AccessArticle

Quality Changes in Black Chokeberry Juice Treated by Thermal-Assisted High Hydrostatic Pressure during Cold Storage

by Guoliang Jia, Minghao Jiang, AiDong Sun and Zhilin Gan

Molecules 2022, 27(18), 5892; https://doi.org/10.3390/molecules27185892 - 11 Sep 2022

Viewed by 1224

Abstract

The effects of thermal-assisted high hydrostatic pressure (TAHHP), high hydrostatic pressure (HHP), and thermal pasteurization (TP) treatments on the quality of aronia juice were evaluated in this study. The results showed that TAHHP and HHP significantly decreased the aerobic plate counts of aronia juice. No significant differences in terms of physicochemical properties, such as pH and total soluble solids, were observed between aronia juice treated with high pressure or thermal pasteurization treatment after 28 days of storage. TAHHP and HHP affected the colour and antioxidant characteristics of aronia juice, though to a significantly lower extent than TP. This result demonstrates that TAHHP and HHP can better maintain the original quality of aronia juice than TP. In summary, both TAHHP and HHP can maintain the microbiological safety and original quality characteristics of aronia juice. TAHHP can effectively increase the safety and duration of cold storage of aronia juice, and hence is highly useful for the juice industry. Full article

(This article belongs to the Special Issue Effect of High-Pressure Processing on Food Chemical Properties)

13 pages, 448 KiB

Open AccessArticle

Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus)

by Chunsheng Liu, Meng Li, Yuanyuan Wang, Yi Yang, Aimin Wang and Zhifeng Gu

Molecules 2022, 27(16), 5098; https://doi.org/10.3390/molecules27165098 - 11 Aug 2022

Cited by 4 | Viewed by 1336

Abstract

The effects of high hydrostatic pressure (treated with 200, 400 and 600 MPa) and storage temperatures (4 °C and −20 °C) on the fatty acids and flavor compounds of red claw crayfish were studied. HHP decreased the PUFA, GMP, IMP and AMP, citric and lactic acids, and PO₄³⁻ contents, but the FAA, Ca²⁺ and Cl⁻ contents increased in HHP-treated crayfish compared to untreated crayfish at 0 d. Storage at −20 °C could restrain the fatty acids and flavor contents compared to those stored at 4 °C. The GMP, AMP, citric acid and PO₄³⁻ contents decreased, and Ca²⁺ and Cl⁻ contents increased after storage at 4 °C for 15 d (p < 0.05). HHP at 200 and 400 MPa increased EUC on 0 d. No significant changes in EUC were observed after storage at −20 °C for 15 d, significant decreases were noted at 4 °C than the crayfish stored for 0 d (p < 0.05), except for the untreated group. Generally, HHP at 200 or 400 MPa, and storage at −20 °C is beneficial according to the shelling rates and EUC of crayfish. Full article

(This article belongs to the Special Issue Effect of High-Pressure Processing on Food Chemical Properties)

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14 pages, 3752 KiB

Open AccessArticle

Effects of High Pressure Processing and Thermal Treatment on the Interaction between α-Lactalbumin and Pelargonium-3-Glucoside

by Xuezhi Tian, Hui Zou, Peiqing Yang, Yan Ma, Yuwan Li, Liang Zhao, Yongtao Wang and Xiaojun Liao

Molecules 2022, 27(15), 4944; https://doi.org/10.3390/molecules27154944 - 3 Aug 2022

Viewed by 1236

Abstract

In this study, high pressure processing (HPP) and thermal treatment were comparatively evaluated by examining their impacts on the binding behavior and interaction between α-lactalbumin (α-La) and pelargonium-3-glucoside (P3G) under pH values of 6.0, 7.4, and 8.0. The methods of circular dichroism spectroscopy, fluorescence quenching, dynamic light scattering, and molecular simulation were used to characterize the effects of processing-induced changes in protein structure, size distribution, binding site conformation, and residue charges on their binding characteristics between them. The results indicated that the thermal treatments significantly increased the quenching constants of the complex at pH 7.4/8.0 and 60/80 °C, as well as the accessible fraction of protein at pH 8.0/80 °C. Both HPP and thermal treatments increased the random coil content and showed limited effects on the α-helix and β-sheet contents of α-La and caused the aggregation of the complex to varying degrees. Molecular dynamic simulation and docking analyses revealed that the binding site of the complex did not change under different processing conditions, but the solvent-accessible surface area varied under different conditions. Full article

(This article belongs to the Special Issue Effect of High-Pressure Processing on Food Chemical Properties)

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16 pages, 327 KiB

Open AccessArticle

The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince

by Tuğba Şayin Sert and Fatma Coşkun

Molecules 2022, 27(13), 3974; https://doi.org/10.3390/molecules27133974 - 21 Jun 2022

Cited by 9 | Viewed by 1475

Abstract

In this study, beef mince (approximately 4% fat longissmus costarum muscle of approximately 2-year-old Holstein cattle) was used as a material. High-pressure processing (HPP) was applied to frozen and unfrozen, vacuum-packed minced meat samples. The pH and thiobarbituric acid (TBA) values of the samples were examined during 45 days of storage. Color values (L*, a* and b*) and texture properties were examined during 30 days of storage. After freezing and HPP (350 MPa, 10 min, 10 °C), the pH value of minced meat increased (p > 0.05) and its TBA value decreased (p < 0.05). The increase in pH may be due to increased ionization during HPP. Some meat peptides, which are considered antioxidant compounds, increased the oxidative stability of meat, so a decrease in TBA may have been observed after freezing and HPP. While the color change in unpressurized samples was a maximum of 3.28 units during storage, in the pressurized sample, it exceeded the limit of 10 units on the first day of storage and exceeded the limit of 10 units on the third day of storage in the frozen and pressurized sample. Freezing and HPP caused the color of beef mince to be retained longer. The hardness, gumminess, chewability, adherence, elasticity, flexibility values of the pressurized and pressurized after freezing samples were higher than those of the unpressurized samples during storage. On the other hand, the opposite was the case for the adhesiveness values. In industrial applications, meat must be pressurized after being vacuum packed. If HPP is applied to frozen beef mince, some of its properties such as TBA, color, and texture can be preserved for a longer period of time without extreme change. Full article

(This article belongs to the Special Issue Effect of High-Pressure Processing on Food Chemical Properties)

15 pages, 2721 KiB

Open AccessArticle

Extraction of Pectin from Satsuma Mandarin Peel: A Comparison of High Hydrostatic Pressure and Conventional Extractions in Different Acids

by Xingke Duan, Yu Zhu, Congying Shu, Jihui Gao, Fengxia Liu and Siyi Pan

Molecules 2022, 27(12), 3747; https://doi.org/10.3390/molecules27123747 - 10 Jun 2022

Cited by 12 | Viewed by 1903

Abstract

Satsuma mandarin peel pectin was extracted by high hydrostatic pressure-assisted citric acid (HHPCP) or hydrochloric acid (HHPHP), and the physiochemical, structural, rheological and emulsifying characteristics were compared to those from conventional citric acid (CCP) and hydrochloric acid (CHP). Results showed that HHP and citric acid could both increase the pectin yield, and HHPCP had the highest yield (18.99%). Structural characterization, including NMR and FTIR, demonstrated that HHPHP showed higher Mw than the other pectins. The viscosity of the pectin treated with HHP was higher than that obtained with the conventional method, with HHPHP exhibiting significantly higher viscosity. Interestingly, all the pectin emulsions showed small particle mean diameters (D_4,3 being 0.2–1.3 μm) and extremely good emulsifying stability with centrifugation and 30-day storage assays, all being 100%. Satsuma mandarin peel could become a highly promising pectin source with good emulsifying properties, and HHP-assisted acid could be a more efficient method for pectin extraction. Full article

(This article belongs to the Special Issue Effect of High-Pressure Processing on Food Chemical Properties)

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