High hydrostatic pressure pasteurization of a draft sake brewed using a Niigata-sake yeast

ABSTRACT

Draft (non-pasteurized) sake typically has a fresh flavor, but usually has to be consumed as soon as possible because of its short shelf life due to the potential for over-fermentation by residual yeast. In contrast, thermally pasteurized sake has a long shelf life, but the fresh flavor is lost during heat sterilization. High hydrostatic pressure (HHP) treatment can be used as a non-thermal pasteurization process while maintaining the characteristics of a draft sake. We evaluated the HHP inactivation behavior of sake yeast for the application of HHP pasteurization as an alternative to thermal pasteurization. The results showed complete pasteurization of sake yeast in the draft sake by HHP treatment at 400?MPa for 10?min. The viable cell count in HHP-pasteurized sake was below the detection limit during storage at 10°C for 3 months. Thus, we have established a HHP pasteurization technology to prevent over-fermentation and succeeded in producing a prototype of HHP-sparkling-cloudy sake, which we have designated AWANAMA.     

Brewing characteristics of piezosensitive sake yeasts

Application of high hydrostatic pressure (HHP) treatment to food processing is expected as a non-thermal fermentation regulation technology that supresses over fermentation. However, the yeast Saccharomyces cerevisiae used for Japanese rice wine (sake) brewing shows high tolerance to HHP. Therefore, we aimed to generate pressure-sensitive (piezosensitive) sake yeast strains by mating sake with piezosensitive yeast strains to establish an HHP fermentation regulation technology and extend the shelf life of fermented foods. The results of phenotypic analyses showed that the generated yeast strains were piezosensitive and exhibited similar fermentation ability compared with the original sake yeast strain. In addition, primary properties of sake brewed using these strains, such as ethanol concentration, sake meter value and sake flavor compounds, were almost equivalent to those obtained using the sake yeast strain. These results suggest that the piezosensitive strains exhibit brewing characteristics essentially equivalent to those of the sake yeast strain.     

The effect of high hydrostatic pressure on taste substance distribution in fresh green tea leaves

ABSTRACT

High hydrostatic pressure (HHP) can be an alternative method to steaming to inhibit enzymatic fermentation in green tea making process. However, the effect of HHP treatment on green tea taste is not clear. Thus, this study aimed to determine the effect of HHP on substances associated with green tea taste. Fresh green tea leaves were immediately treated with HHP at 300, 500, or 700?MPa for 10, 30, or 60 min at 25°C. The concentration of free amino acids, catechins, and caffeine in HHP-treated samples was quantified by LC-MS. The taste intensity of the samples was detected by taste sensors. HHP resulted in a high accumulation of free amino acids in green tea leaves, which was likely due to proteolysis. In particular, theanine synthesis may have been promoted by an increase in the concentration of substrates during HHP. Compared to steaming, HHP enhanced umami richness, and inhibited bitterness and astringency.     

High-throughput screening of food additives with synergistic effects on high hydrostatic pressure inactivation of budding yeast

ABSTRACT

We focused on food additives that enhance the effect of high hydrostatic pressure (HHP) treatment for microbial inactivation. We previously isolated Saccharomyces cerevisiae ultraviolet (UV) mutant strain a1210H12 that does not cause a growth delay under specific high pressure treatment conditions. We conceived that it is possible to screen effective food additives in a high-throughput manner by combining strain a1210H12 with a viable cell count method based on liquid culture, named high-throughput microbial pressure inactivation kinetics analysis system (HT-PIKAS). Here, we analyzed the synergistic effect between food additives and HHP treatment on inactivation of strain a1210H12 using HT-PIKAS. We calculated the inactivation rate in the condition of additive only, HHP treatment only and HHP treatment with additive. As a result, four compounds, benzoic acid, sorbic acid, adipic acid and caproic acid, showed high synergistic effects with HHP treatment and could be selected from more than 30 compounds as safe food additives.     

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.     

Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure

ABSTRACT

We investigated the effect of high hydrostatic pressure (HHP) on the distribution of free amino acids and isoflavones in soybean immediately after pressure treatment (100–600?MPa, 10–60?min). HHP-treatment at 200 and 300?MPa resulted in high accumulation of free amino acids. Additionally, Gly, Val, and Pro levels increased even after HHP of 400?MPa. The application of HHP-treatment to soybean decreased sources of an astringent taste such as genistein-, daizein-, and glycitein-type molecules under all pressure conditions over 200?MPa. High accumulation of free amino acids with specific pressure–time conditions would be caused by the acceleration of proteolysis and specific amino acid metabolism. We concluded that HHP alone with no subsequent storage enabled the enrichment of specific amino acids such as GABA, Glu, Lys, and Pro in soybean. Soybean with enrichment of these amino acids and improved taste should be an innovative component of functional foods.     

High hydrostatic pressure inactivation of Lactobacillus plantarum cells in (O/W)-emulsions is independent from cell surface hydrophobicity and lipid phase parameters

Inactivation efficiency of high hydrostatic pressure (HHP) processing of food is strongly affected by food matrix composition. We investigated effects of fat on HHP inactivation of spoilage-associated Lactobacillus (L.) plantarum strains using defined oil-in-water (O/W)-emulsion model systems. Since fat-mediated effects on HHP inactivation could be dependent on interactions between lipid phase and microbial cells, three major factors possibly influencing such interactions were considered, that is, cell surface hydrophobicity, presence and type of surfactants, and oil droplet size. Pressure tolerance varied noticeably among L. plantarum strains and was independent of cell surface hydrophobicity. We showed that HHP inactivation of all strains tended to be more effective in presence of fat. The observation in both, surfactant-stabilized and surfactant-free (O/W)-emulsion, indicates that cell surface hydrophobicity is no intrinsic pressure resistance factor. In contrast to the presence of fat per se, surfactant type and oil droplet size did not affect inactivation efficiency.     

Recovery of Escherichia Coli O157:H7 and Salmonella in Milk and Cream of Chicken Soup from High Hydrostatic Pressure (HHP) and Bacteriocin Applications Upon Storage

By the application of HHP; more than 8 log cycle reduction was achieved for E. coli O157:H7 933 and Salmonella FDA in milk and cream of chicken soup in 5 min. Storage of HHP treated milk samples showed absence of both bacteria for 24 h at 4 °C and for 48 h at 37 °C. The population of the strains in cream of chicken soup exceeded their initial value after 5 days of storage at 25 °C. BP 1 was combined with HHP and used for inhibition of surviving bacterial species in cream of chicken soup. There was at least 7 log cycle reduction in E. coli O157:H7 933 and Salmonella FDA after 5 and 7 days of storage at 25 °C respectively, when compared to HHP alone. Combination of HHP with BP 1 extended the shelf life of cream of chicken soup for both bacterial species an additional 2 days at 25 °C when compared with HHP treatment alone.     

Potential impact of ultrasound,pulsed electric field,high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)

Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer interest due to its high nutritional profile and alkaline nature. Still, high polyphenolic and sugar content start the fermentation in juice, resulting in dark coloration. Lately, some novel techniques have been introduced to extend shelf life and improve the nutritional value of sugarcane juice. The introduction of such processing technologies is beneficial over conventional processes and essential for producing chemical-free, high-quality, fresh juices. The synergistic impact of these novel technologies is also advantageous for preserving sugarcane juice. In literature, novel thermal, non-thermal and hurdle technologies have been executed to preserve sugarcane juice. These technologies include high hydrostatic pressure (HHP), ultrasound (US), pulsed electric field (PEF), ultraviolet irradiation (UV), ohmic heating (OH), microwave (MW), microfludization and ozone treatment. This review manifests the impact of novel thermal, non-thermal, and synergistic technologies on sugarcane juice processing and preservation characteristics. Non-thermal techniques have been successfully proved effective and showed better results than novel thermal treatments. Because they reduced microbial load and retained nutritional content, while thermal treatments degraded nutrients and flavor of sugarcane juice. Among non-thermal treatments, HHP is the most efficient technique for the preservation of sugarcane juice while OH is preferable in thermal techniques due to less nutritional loss.     

基于近红外光谱特征的三文鱼品质多指标快速检测

三文鱼肉质鲜美、营养丰富，尽管价格昂贵，却深受广大消费者喜爱，2017年我国三文鱼进口额达3.5亿美元。近年来不法商贩为追求高额利润导致三文鱼消费市场“以假乱真”、“以次充好”的问题日益突出，主要表现为：(1)以价格低廉、外观相似的淡水虹鳟、大马哈鱼、太平洋鲑鱼等冒充价格高、消费者认可度高的挪威三文鱼；(2)将低成本、低品质的冰冻三文鱼(-18 ℃储运、保质期长、组织结构被冰晶破坏、口感风味破坏严重)化冻后冒充高成本、高品质的冰鲜三文鱼(0～4 ℃储运、保质期短、无冰晶产生、口感风味最大限度保持)；(3)将次新鲜的三文鱼冒充新鲜三文鱼。针对三文鱼品质感官检测误差大、理化检测耗时费力的不足，拟研究一种基于近红外光谱(NIRs)特征的真品/伪品三文鱼、冰鲜/冻融三文鱼、新鲜/次新鲜三文鱼快速鉴别方法。首先采集真品(挪威三文鱼)/伪品(淡水虹鳟、大马哈鱼和太平洋鲑鱼)三文鱼、冰鲜(冰鲜1，3和5 d)/冻融(冰冻15，30和45 d并化冻)三文鱼和新鲜/次新鲜(冰鲜保藏0，2，4，6和8 d)三文鱼样品的NIRs信息，并将不同储藏天数的冰鲜三文鱼以国标法测定其TVB-N含量。原始光谱经标准正态变量变换(SNV)等方法预处理后，分别使用主成分分析(PCA)和遗传算法(GA)进行光谱数据降维及特征波长筛选。最后，结合K-最近邻法(KNN)和最小二乘支持向量机(LS-SVM)对真品/伪品三文鱼和冰鲜/冻融三文鱼构建识别模型；结合联合区间偏最小二乘法(Si-PLS)对新鲜/次新鲜三文鱼构建TVB-N预测模型。建模结果表明：真品/伪品三文鱼LS-SVM定性识别模型对应的测试集识别率达97.50%，冰鲜/冻融三文鱼LS-SVM定性识别模型对应的测试集识别率达98.89%；TVB-N对应的Si-PLS定量检测模型的预测集相关系数为0.864 1，基于TVB-N预测值建立的三文鱼新鲜度定性鉴别模型对应的测试集准确率为90.00%。研究结果表明，利用近红外光谱特征结合化学计量学方法能够快速、无损检测真品/伪品三文鱼、冰鲜/冻融三文鱼和新鲜/次新鲜三文鱼，实现三文鱼品质多指标快速检测。     

Combined of ultrasound irradiation with high hydrostatic pressure (US/HHP) as a new method to improve immobilization of dextranase onto alginate gel

In this research work, dextranase was immobilized onto calcium alginate beads by the combination of ultrasonic irradiation and high hydrostatic pressure (US/HHP) treatments. Effects of US/HHP treatments on loading efficiency and immobilization yield of dextranase enzyme onto calcium alginate beads were investigated. Furthermore, the activities of immobilized enzymes prepared with and without US/HHP treatments and that prepared with ultrasonic irradiation (US) and high hydrostatic pressure (HHP), as a function of pH, temperature, recyclability and enzyme kinetic parameters, were compared with that for free enzyme. The maximum loading efficiency and the immobilization yield were observed when the immobilized dextranase was prepared with US (40 W at 25 kHz for 15 min) combined with HHP (400 MPa for 15 min), under which the loading efficiency and the immobilization yield increased by 88.92% and 80.86%, respectively, compared to immobilized enzymes prepared without US/HHP treatment. On the other hand, immobilized enzyme prepared with US/HHP treatment showed V_max, K_M, catalytic and specificity constants values higher than that for the immobilized enzyme prepared with HHP treatment, indicated that, this new US/HHP method improved the catalytic kinetics activity of immobilized dextranase at all the reaction conditions studied. Compared to immobilized enzyme prepared either with US or HHP, the immobilized enzymes prepared with US/HHP method exhibited a higher: pH optimum, optimal reaction temperature, thermal stability and recyclability, and lower activation energy, which, illustrating the effectiveness of the US/HHP method. These results indicated that, the combination of US and HHP treatments could be an effective method for improving the immobilization of enzymes in polymers.     

Effects of high hydrostatic pressure on β-glucan content,swelling power,starch damage,and pasting properties of high-β-glucan barley flour

ABSTRACT

The effects of high hydrostatic pressure (HHP) on the physicochemical properties of high-β-glucan barley flour were investigated in the present study. Dough samples were made from two types of barley flour with low and high β-glucan content, respectively, and treated with HHP (200–600?MPa) for 10?min. Although the elevation of pasting properties for the samples treated at 600?MPa was reduced to the same extent as that in wheat flour at normal atmospheric pressure, β-glucan content was maintained regardless of the pressure applied. The significant increase in starch damage of the dough samples at 550 and 600?MPa was confirmed by the results of microscopic observation, which revealed that elliptical starch granules were cracked and damaged in samples with low β-glucan at 600?MPa, and in samples with high β-glucan content at 400?MPa or more. X-ray diffraction patterns of the samples treated at 600?MPa indicated the formation of amylose-lipid complexes that were considered to inhibit the elevation of viscosity.     

The variability of times to detect growth from individual Clostridium botulinum type E endospores is differentially affected by high pressure treatments

High pressure thermal (HPT) processing is a candidate technology for the production of safe and stable food. However, little is known about the effect of HPT or high hydrostatic pressure (HHP) treatments at ambient temperature on the variability of times to detect growth from individual spores. We investigated this effect by treating Clostridium botulinum type E spores with HHP (200–600?MPa, 20°C) and HPT (600?MPa, 80°C and 800?MPa, 60°C). Our results indicate that the mean detection times increase and the frequency distribution shifts toward longer times when HHP treatment intensity is increased. HPT treatments result in a highly scattered distribution. In contrast, pressure levels ≤300?MPa decrease detection times and heterogeneity of their distribution, which could lead to an increase in the potential risk originating from C. botulinum type E spores. Data provided here could help to refine risk assessment regarding this important food intoxicator.     

Applications of High-Hydrostatic Pressure on Milk and Dairy Products

Interest in high-pressure (HP) applications on milk and dairy products has recently increased. Pressures between 300 and 600 MPa has been shown to be an effective method to inactivate microorganisms including most infectious food-borne pathogens. In addition to microbial destruction, it has been reported that HP improves rennet or acid coagulation of milk without detrimental effects on important quality characteristics, such as taste, flavour, vitamins, and nutrients. These characteristics offer to dairy industry numerous practical applications to produce microbial safety, minimally processed dairy products with improved performances, and to develop novel dairy products of high nutritional and sensory quality, novel texture and increased shelf life.     

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.     

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.     

高压处理后水稻抗氧化酶活性及对逆境胁迫的响应

 对经高静水压处理的水稻粤香占（Oryza sativa L. cv. Yuexiangzhan）种子播种后的植株进行了抗氧化酶活性的测定和对逆境胁迫响应的研究。结果表明,高压处理抑制了水稻生长早期（12 d）色素和蛋白质含量的增加,并使早期抗氧化酶活性表现较对照低。随着播种天数增加,经高压处理的材料中的色素、蛋白质含量不同程度地增加,抗氧化酶活性发生改变,至播种后32 d时,高压处理的叶绿素含量和可溶性蛋白含量都高于对照粤香占。在自然低温条件下,经高压（干压、湿压）处理的植株其Rubisco大、小亚基含量和光合色素含量较高,抗光抑制能力增强,具一定的耐低温性。     

The effect of high hydrostatic pressure on the muscle proteins of rainbow trout (Oncorhynchus mykiss Walbaum) fillets wrapped with chitosan-based edible film during cold storage (4±1°C)

This study was to determine the effects of changes that occurred in the muscle proteins of fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at 4±1°C as a result of packaging in vacuum (C), subject to high pressure after packaging in vacuum high hydrostatic pressue (HHP), packaged in vacuum after wrapping with chitosan film (CFW) and subject to high pressure after wrapping with chitosan-based film and packaged in vacuum (HHP+CFW ). Samples were subjected to SDS-PAGE in four-day intervals and the densitometric analyses of the gels were carried out. According to the results, minor changes were determined in the major bands of the sarcoplasmic and myofibrillar muscle fractions of trouts as a result of HHP application and CFW. The most important change occurred in the myofibrillar muscle fraction as a decrease in the densities of the bands at 200 and 31.4 kDa after HHP application. Similarly, the sarcoplasmic muscle fraction of trout fillet decreased in the densities of the bands at 39.3, 26.6 and 23.3 kDa after HHP application. In addition, it is thought that the bands that occur at 30 kDa in the myofibrillar muscle fraction and at 20.7 kDa at the sarcoplasmic muscle fraction may be related with the degradation of trouts during cold storage.     

食品微生物对超高压处理的逆境响应

 超高压（High Hydrostatic Pressure,HHP）作为一种非热杀菌技术,在食品工业中有着很广泛的应用,与传统的热加工处理相比,在保持食品品质、杀菌、钝酶等方面都有其明显的优势。通过对国内外相关文献的分析,对HHP处理后处于亚致死状态食品微生物的细胞膜、遗传与结构物质、机体代谢等方面,以及大部分食品微生物在应对外界的多种刺激时而进行的普遍性调控机制的研究进行了总结,探讨了经过HHP处理后处于亚致死状态的食品微生物在逆境下存活的应激反应。     

Effect of thermal treatment under high pressure on the quality of a meat sauce

Abstract

It is known that pressure alone is not able to make shelf-stable any food stored in room conditions. Acid products are normally spoiled by enzymes, and low acid products are spoiled even by spore-forming micro-organisms. To overcome the problem the role of heat in the process has been re-evaluated and the possibility of destroying at the same time spores and enzymes has been found. This work compares the effect of sterilisation by High Pressure Processing (HPP) with one of the conventional retort processing techniques. Two batches of meat sauce were kept in room conditions over a year and their quality was evaluated periodically during the shelf life simulation. The physico-chemical characteristics of the retorted ones showed a progressive appearance of the typical thermal damage. The High Pressure Sterilised samples on the contrary showed limited damage, related to the unavoidable pre-heating. Their quality markers were constant over the shelf life evaluated period.