Effect of high hydrostatic pressure processing and squeezing pressure on some quality properties of pomegranate juice against thermal treatment

The aim of this study was to investigate the effect of high hydrostatic pressure (HHP) treatment (200, 300, 400?MPa; 5°C, 15°C and 25°C; 5 and 10 min) on some quality properties of pomegranate juice. Juice samples are obtained under industrial conditions at two different squeezing pressure levels (100 and 150?psi – 0.689 and 1.033?MPa, respectively). Results are compared against conventional thermal treatment (85°C/10 min) and raw sample. For all three processing temperature, HHP combinations at 400?MPa for 10 min were sufficient to decrease the microbial load around 4.0 log cycles for both squeeze levels. All HHP treatments showed no significant decrease at antioxidant activity, total phenolic content and monomeric anthocyanin pigment concentrations, while there was a significant decrease (p?≤?.05) in thermal-treated samples. Being the highest sugar alcohol in pomegranate juice, mannitol content must be considered for determining the authenticity, and mannitol content increased with squeezing pressure and thermal treatment.     

Evaluation of quality changes of beetroot juice after high hydrostatic pressure processing

ABSTRACT

Freshly squeezed commercially available beetroot juice, a popular beverage in Poland, is a good source of betalains, but as a root vegetable can contain undesirable microflora from the soil. The objective of this study was to investigate the effect of new preservation technique, high hydrostatic pressure, on the beetroot juice quality. Samples of beetroot juice were treated with pressure 300, 400 and 500?MPa/20°C/up to 10 min. Reduction in the total count of spoilage microorganisms reached 3.8, 4.1 and 4.5 log cfu/mL, depending on the pressure. After this treatment beetroot juice showed a 11.3–12.2% decrease in betacyanins content and 7.7–8.9% in betaxanthins content. A significant reduction of the number of spoilage microorganisms with a slight degradation of pigments indicates the possibility of industrial application of high pressure to the preservation of beetroot juice.     

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of saccharomyces cerevisiae ascospores in different alcohol beers

The industrial production of beer ends with a process of thermal pasteurization. In this research, the nonthermal pasteurization of beer by high pressure processing (HPP) was carried out. First, the effect of alcohol content on Saccharomyces cerevisiae ascospore inactivation at 400?MPa was studied. The number of ascospores in 0.0%, 4.8%, and 7.0% alc/vol beers for 10?min processing time decreased by 3.1, 4.9, and ≥?6.0 log, respectively. The Weibull model fitted the ascospore inactivation by HPP in 0.0%, 4.8%, and 7.0% alc/vol beers. At 400?MPa, 7.2?s could ensure the minimum pasteurization of beers and for 600?MPa 5?s were enough for ≥?7 log reductions. The overall flavour of HPP vs. untreated beers was evaluated for a lager and an ale, with no significant differences between the untreated and HPP beers. Thus, nonthermal HPP is a feasible technology to pasteurize beer with different alcohol contents without heat.     

Listeria monocytogenes cells injured by high hydrostatic pressure and their recovery in nutrient-rich or -free medium during cold storage

ABSTRACT

Cells of Listeria monocytogenes suspended in phosphate-buffered saline (PBS) were treated by high hydrostatic pressure (HHP; 500?MPa, 25°C, 10?min), diluted by ten folds using trypticase soy broth (TSB) or PBS, and stored at cold temperatures of 0–15°C. Viable cell count in TSB increased logarithmically close to the initial count at each storage temperature, while that in PBS increased temporarily and subsequently decreased to almost nondetectable level except the case at 15°C, where it showed logarithmic increase thereafter. Based on proliferation experiments where their healthy cells were inoculated to TSB or to PBS containing their heat-killed dead cells, it was suggested that increase in the viable count of HHP-treated cells in TSB and PBS could be ascribed to the recovery of colony forming ability and/or proliferation depending on the cold storage temperature.     

应用SRCD和FTIR分析超高压处理对蘑菇多酚氧化酶二级结构的影响

应用同步辐射紫外真空圆二色光谱(SRCD)、傅里叶变换红外光谱(FTIR)和荧光光谱研究了超高压(HHP)处理对蘑菇多酚氧化酶(PPO)二级结构和三级结构的影响。HHP处理使蘑菇PPO的α-螺旋含量明显减少,二级结构发生改变。通过SRCD光谱和FTIR光谱分析得出的未处理或HHP处理蘑菇PPO的二级结构含量均存在一定的差异,这种差异可能是由于测量温度、酶液浓度和分析方法等多种因素造成的。荧光光谱表明,HHP处理后,蘑菇PPO溶液荧光光谱的强度降低,最大发射峰发生了红移,表明HHP处理改变了蘑菇PPO分子的三级结构。     

Effect of high hydrostatic pressure on enzyme activity in unpasteurized draft sake

ABSTRACT

Unpasteurized draft sake has a potentially high market value, due to its fresh flavor and fruity taste, compared with conventional thermal-pasteurized sake. However, the shelf life of draft sake is limited. To increase the shelf life of draft sake, it is necessary to suppress flavor and taste deterioration resulting from inactivation of enzymes produced by koji-mold. Draft sake was treated with high hydrostatic pressure (HHP) of 200 to 500?MPa at ?7 to 50°C to analyze the inactivation of α-amylases, glucose-forming enzymes, and acid carboxypeptidases. We found significant inactivation of enzymes produced by koji-mold in draft sake subjected to HHP treatment at both high and low temperature. However, HHP treatment at low temperature effectively inactivated enzymes while retaining the fresh flavor and fruity taste of draft sake.     

High pressure investigations on amorphous selenium

We report the diamond anvil cell (DAC) high pressure powder X-ray diffraction studies on amorphous selenium (a-Se) under truly hydrostatic pressure condition up to 20 GPa. Amorphous selenium exhibits a sharp and irreversible transition to a hexagonal structure at 10.6 ± 0.1 GPa. It is also known that metallization occurs in a-Se around this pressure. Some plausible arguments are provided to suggest that the amorphous to crystalline transition may be driven by metallization.     

High pressure effect on structural and spectroscopic properties of Sm3+-doped alkali silicate glasses

Structural and spectroscopic properties of Sm³⁺-doped alkali silicate glasses were investigated after densification at 7.7?GPa in a large volume high pressure apparatus. The glass composition was 33M₂O?+?66SiO₂?+?1Sm₂O₃, where M?=?Li, Na or K. Raman and infrared spectroscopy revealed small changes in the vibrational modes dependent on the alkali ion. Irreversible changes were observed in the optical absorption spectra of Sm³⁺ ions. The Judd–Ofelt parameters were calculated to evaluate the effect of pressure on the local field. For lithium silicate, Ω₂ parameter increased, suggesting the densification increased the local asymmetry of the Sm³⁺ environment. For sodium silicate, this parameter decreased considerably, suggesting the opposite effect on the local field, while for potassium silicate, it remained practically unchanged. The changes induced by high pressure are probably due to the irreversible changes in the distances and bond angles between the rare earth ion and the ligands.     

圆柱形超高静水压水听器设计与测试

(本文介绍了一种应用于20Hz~20kHz频段、最大工作深度5000米的超高静水压水听器,水听器敏感元件采用厚壁压电陶瓷圆管,高强度复合泡沫去耦,通过对敏感元件及水听器结构进行合理设计,保证水听器具有高的耐压强度。设计了一种圆柱形高静压耦合腔,根据耦合腔声学和力学条件,确定了腔体尺寸及厚度,在国内首次实现了最高50MPa压力下的水听器低频灵敏度测试。测试结果表明,水听器常压下接收灵敏度响应平坦,在常压到50MPa压力范围内,水听器低频接收灵敏度最大变化小于2dB,表明该型水听器具有良好的压力稳定性,可在深海资源勘测、深海通讯等方面获得广泛应用。)     

Structural and kinetic aspects of hydrostatic pressure effect on polymer network formation

Abstract

Effect of hydrostatic pressure up to 250 MPa on structurization kinetics and morphology of network polymers based on epoxy oligomers has been studied using the methods of measurements of volume resistivity and optical microscopy.     

Effect of high hydrostatic pressure and reducing sodium chloride and phosphate on physicochemical properties of beef gels

ABSTRACT

The effect of high hydrostatic pressure (HHP) treatment (100–200?MPa, 10?min, 20°C) combined with sodium chloride and sodium phosphate on the physicochemical properties of beef gels was investigated. The water content, cooking losses, color, protein composition by SDS-PAGE analysis and texture parameters of beef gels were determined. The beef gels treated with high pressure at 150?MPa showed a synergistic effect in the increased water content and the decreased cooking losses compared with the unpressurized gels. The L*, a* and b* color values of beef gels were slightly decreased under HHP treatment at 100–200?MPa. In the SDS-PAGE analysis, the staining intensity of the α-actinin protein band was decreased in pressurized samples. The cohesiveness, adhesiveness, gel strength and modulus of elasticity were improved after HHP treatment. Application of high pressure treatment (150–200?MPa) before heat treatment would be beneficial for the manufacturing of low salt and/or low phosphate meat products for a healthy diet.     

The effect of pressure on galvanomagnetic properties of indium antimonide irradiated with electrons

Abstract

The galvanomagnetic properties of electron-irradiated n- and p-InSb under high hydrostatic pressure have been investigated. It has been shown that electron irradiation generates a series of deep levels split from the valence band.     

高压对有机化合物晶体结构和电子结构的作用

压力作为与温度同等重要的一个环境物理参量，在众多研究领域中越来越受到重视。经过几十年的发展，现在已经可以实现对超高压的可控调节。将高压作为一个重要的环境物理参量引入到科学研究的各个领域，将会大大扩展研究的范围．文章介绍了近年发展起来的一种简单安全的高压产生技术，以及利用这种高压产生技术在超高压条件下开展的一些有机化合物光物理性质的研究工作。     

高压对有机化合物晶体结构和电子结构的作用

压力作为与温度同等重要的一个环境物理参量,在众多研究领域中越来越受到重视.经过几十年的发展,现在已经可以实现对超高压的可控调节.将高压作为一个重要的环境物理参量引入到科学研究的各个领域,将会大大扩展研究的范围.文章介绍了近年发展起来的一种简单安全的高压产生技术,以及利用这种高压产生技术在超高压条件下开展的一些有机化合物光物理性质的研究工作.     

Inactivation of Staphylococcus aureus using high hydrostatic pressure

The aim of this work was to develop a high-pressure decontamination and sterilization process for pharmaceutical treatments as was developed in food processing in the late eighties. The lack of normalized biological indicators able to validate sterilizing treatments under high pressure led us to select representative pathogenic strains from flora and the European Pharmacopoeia. We selected the following four bacterial strains: Candida albicans (ATCC 10231), Psuedomonas aeruginosa (ATCC 9027), spores of Aspergillus niger (ATCC 16404) and Staphylococcus aureus (ATCC 6538).

This present study is focussed on S. aureus. Successive pressurization and depressurization cycles appeared to be more efficient than a continuous high-pressure treatment. Importantly, these pressure conditions, temperature and process duration are perfectly compatible with current industrial plants. These results show that HHP technology is a new alternative to inactivate pathogenic strains in accordance with pharmaceutical requirements.     

High pressure studies of sodium and silver halides

Abstract

We have investigated the structural phase transitions in sodium and silver halides theoretically under high compressions by means of first-principles self-consistent total-energy calculations within the local-density approximation using the full-potential linear-muffin-tin-orbital (FPLMTO) method. Our results confirm the recent high pressure experimental observations of crystallographic phase transformations in sodium halides (Leger et al. (1998) J. Phys.: Condens. Matter, 10, 4201) and silver halides (Hull and Keen (1999) Phys. Rev., B59, 750. The calculated transition pressures agree with the experimental data.     

Impacts of sonication and high hydrostatic pressure on the structural and physicochemical properties of quinoa protein isolate dispersions at acidic,neutral and alkaline pHs

Herein, 1 wt% quinoa protein isolate (QPI) was exposed to sonication using a 20 kHz ultrasonicator equipped with a 6 mm horn (14.4 W, 10 mL, up to 15 min) or high hydrostatic pressure (HHP, up to 600 MPa, 15 min) treatments at pH 5, pH 7, and pH 9. The changes to physicochemical properties were probed by SDS-PAGE, FTIR, free sulfhydryl group (SH), surface hydrophobicity (H₀), particle size and solubility. As revealed by SDS-PAGE, substantial amounts of 11S globulin participated in the formations of aggregates via SS bond under HHP, particularly at pH 7 and pH 9. However, protein profiles of QPI were not significantly affected by the sonication. Free SH groups and surface hydrophobicity were increased after the sonication treatment indicating protein unfolding and exposure of the embedded SH and/or hydrophobic groups. An opposite trend was observed in HHP treated samples, implying aggregation and reassociation of structures under HHP. HHP and sonication treatments induced a decrease in ordered secondary structures (random coil and β-turn) accompanied with an increase in disordered secondary structures (α-helix and β-sheet) as probed by FTIR. Finally, the sonication treatment induced a significant improvement in the solubility (up to ∼3 folds at pH 7 and ∼2.6 folds at pH 9) and a reduction in particle sizes (up to ∼3 folds at pH 7 and ∼4.4 folds at pH 9). However, HHP treatment (600 MPa) only slightly increased the solubility (∼1.6 folds at pH 7 and ∼1.2 folds at pH 9) and decreased the particle size (∼1.3 folds at pH 7 and ∼1.2 folds at pH 9). This study provides a direct comparison of the impacts of sonication and HHP treatment on QPI, which will enable to choose the appropriate processing methods to achieve tailored properties of QPI.     

The usage of high hydrostatic pressure (HHP) to control food-borne pathogens in hummus

ABSTRACT

With the increasing demand for fresher, higher quality, minimally processed and safer food, there is a strong necessity to develop non-thermal processing techniques. Also for hummus, which is popular all around the world. In this work, the effect of refrigerated storage on the survival of pathogens in hummus treated by high hydrostatic pressure (HHP) (500?MPa/10?min/room temperature) was evaluated. The cocktail of two Salmonella, four Listeria monocytogenes and two Escherichia coli strains was used in this study. All pathogen types were able to survive in hummus during 60 days of refrigerated storage. HHP-treated samples plated on day 0 successfully achieved a?>?5 log cfu/g reduction for all pathogen types. No residual survivors were present after 30 and 60 days in any of the HHP-treated samples. These results demonstrate that HHP may be a useful technique for the inactivation of pathogens and therefore helpful in designing non-thermal HHP conditions for pressurization of hummus.     

The effect of high hydrostatic pressure on the survival of Saccharomyces cerevisiae in model suspensions and beetroot juice

The inactivation of Saccharomyces cerevisiae NCFB 3191 using high hydrostatic pressure of 300 MPa at 20°C with a holding time of 0, 1, 5 and 10 min was investigated with model suspensions in phosphate-buffered saline and in beetroot juice. The reduction in S. cerevisiae NCFB 3191 in model suspensions was about 5 log after 10 min of pressurization, irrespective of the initial level of cell concentration in the samples (5.4–8.7 log cfu/mL). The baroprotective effect of beetroot juice on yeast cells during pressurization was observed; the reduction was lower and was only 3.5 log (the inoculum was 5.4 log cfu/mL). No sublethal injury among the surviving cells of the studied yeast strain was found.     

Effect of plating and incubation conditions on the detection of lactic acid bacteria after high hydrostatic pressure treatment

ABSTRACT

Lactic acid bacteria (Leuconostoc mesenteroides, Enterococcus faecalis, and Lactobacillus fermentum) were subjected to high hydrostatic pressures (HHPs) of 400 and 600?MPa at 25°C for 10?min in phosphate-buffered saline. Differential plating methods were applied to evaluate HHP-treated cell populations, assuming that healthy and injured cells during plate incubation survived maximum and minimal stress, respectively. The stress was altered by using several selective media in combination with aerobic or anaerobic incubation at 25°C or 30°C. E. faecalis was detectable after 600?MPa treatment while L. mesenteroides and L. fermentum were nondetectable. Specific combinations of incubation conditions were suggested to determine maximum and minimum viable counts of L. mesenteroides and E. faecalis. The difference between the maximum and minimum counts can be used to evaluate HHP-injured population with reduced risks to overestimate healthy and/or underestimate HHP-injured cells.