Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: Physicochemical, microbiological, nutritional and toxicological characteristics

Journal of the Science of Food and Agriculture

Volumn 95, Issue 5, 2015, Pages 953-961

  Ferragut, Victoria ^a   Hernández Herrero, Manuela ^a   Veciana Nogués, María Teresa ^b   Borras Suarez, Miquel ^b   González Linares, Javier ^b   Vidal Carou, María Carmen ^b   Guamis, Buenaventura ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Digestibility; Microbiological quality; Nutritional characteristics; Toxicology; Ultra high pressure homogenization (UHPH); Vegetable beverages

Indexed keywords

PRUNUS DULCIS;

FUROSINE; LYSINE; PEPTIDE HYDROLASE;

ADVERSE EFFECTS; ALMOND; ANALOGS AND DERIVATIVES; ANIMAL; ARTIFICIAL MILK; BACTERIAL LOAD; BIOLOGICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; DEVICES; DIGESTION; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD QUALITY; HEAT; HUMAN; HYDROLYSIS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; NUT; NUTRITIONAL VALUE; PARTICLE SIZE; PHYSICAL CHEMISTRY; PRESSURE; PREVENTION AND CONTROL; SOYBEAN MILK; SPAIN;

ANIMALS; BACTERIAL LOAD; DIGESTION; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD QUALITY; HOT TEMPERATURE; HUMANS; HYDROLYSIS; LYSINE; MICROBIAL VIABILITY; MILK SUBSTITUTES; MODELS, BIOLOGICAL; NUTRITIVE VALUE; NUTS; PARTICLE SIZE; PEPTIDE HYDROLASES; PHYSICOCHEMICAL PHENOMENA; PRESSURE; PRUNUS DULCIS; SOY MILK; SPAIN;

EID: 84924284140     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6769     Document Type: Article

References (34)

1. Graziani G, Postiglione R, Trucillo MF, Ritieni A and Fogliano V, Chemical and nutritional properties of almond beverage. Riv Sci Alim 30:219-225 (2001).
2. Peñalvo JL, Castilho MC, Silveira MIN, Matallana MC and Torija ME, Fatty acid profile of traditional soy beverage. Eur Food Res Technol 219:251-253 (2004).
3. Yada S, Lapsley K and Huang GA, Review of composition studies of cultivated almonds: macronutrients and micronutrients. J Food Compos Anal 24:469-480 (2011).
4. Shimoyamada M, Tsushima N, Tsuzuki K, Asao H and Yamauchi R, Effect of heat treatment on dispersion stability of soy beverage and heat denaturation of soy beverage protein. Food Sci Technol Res 14:32-38 (2008).
5. Ledoux M, Juanéda P and Sébédio JL, Trans fatty acids: definition and occurrence in foods. Eur J Lipid Sci Technol 109:891-900 (2007).
6. Oomen CM, Ocké MC, Feskens EJ, van Erp-Baart MA, Kok FJ and Kromhout D, Association between trans fatty acid intake and 10-year risk of coronary heart disease in the Zutphen Elderly Study: a prospective population-based study. Lancet 357:746-751 (2001).
7. Martins SIFS, Jongen WMF and van Boekel MAJS, A review of Maillard reaction in food and implications to kinetic modeling. Trends Food Sci Technol 11:364-373 (2001).
8. Cruz N, Capellas M, Hernández M, Trujillo AJ, Guamis B and Ferragut V, Ultra high pressure homogenization of soy beverage: microbiological, physicochemical and microstructural characteristics. Food Res Int 40:725-732 (2007).
9. Nik M, Tosh S, Poysa V, Woodrow L and Corredig M, Physicochemical characterization of soymilk after step-wise centrifugation. Food Res Int 41:286-294 (2008).
10. Ostdal H, Andersen HJ and Nielsen JH, Antioxidative activity of urate in bovine beverage. J Agric Food Chem 48:5588-5592 (2000).
11. FIL-IDF, Peroxide Index Determination. IDF Standard 74A. International Dairy Federation, Brussels (1991).
12. AOAC, Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC (2000).
13. Hsu HW, Vavak DL, Satterlee LD and Miller GA, A multienzyme technique for estimating protein digestibility. J Food Sci 42:1269-1273 (1997).
14. Spackman DH, Stein WH and Moore S, Automatic recording apparatus for use in chromatography of amino acids. Anal Chem 30:1190-1206 (1958).
15. Delgado T, Corzo N, Santa-María G, Jimeno ML and Olano A, Determination of furosine in milk samples by ion-pair reversed phase liquid chromatography. Chromatographia 33:374-376 (1992).
16. Pereda J, Ferragut V, Quevedo JM, Guamis B and Trujillo AJ, Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk. J Dairy Sci 90:1081-1093 (2007).
17. Pereda J, Ferragut V, Jaramillo P, Guamis B and Trujillo AJ, Effect of ultra-high pressure homogenisation on naturally occurring micro-organisms in bovine milk. Milchwissenschaft 61:245-248 (2006).
18. Sharma V, Singh RK and Toledo RT, Microbial inactivation kinetics in soy beverage during continuous flow high-pressure throttling. J Food Sci 74:268-275 (2009).
19. Thiebaud M, Dumay E, Picart L, Guiraud JP and Cheftel JC, High-pressure homogenisation of raw bovine beverage. Effects on fat globule size distribution and microbial inactivation. Int Dairy J 13:427-439 (2003).
20. McKay AM, Inactivation of fungal spores in apple juice by high pressure homogenisation. J Food Protect 72:2561-2564 (2009).
21. International Commission on Microbiological Specifications for Foods (ICMSF), Microorganisms in Food 6: Microbial Ecology of Food Commodities (2nd edn). Springer, New York, NY (2005).
22. Poliseli-Scopel FH, Hernández-Herrero M, Guamis B and Ferragut V, Comparison of ultra-high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk. LWT - Food Sci Technol 46:42-48 (2012).
23. Malaki Nik A, Tosh SM, Woodrow L, Poysa V and Corredig M, Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soy beverage. LWT - Food Sci Technol 42:1245-1252 (2009).
24. Valencia DC, Hernández-Herrero M, Guamis B and Ferragut V, Comparing the effects of ultra-high pressure homogenization and conventional thermal treatment on the microbiological, physical and chemical quality of almond beverages. J Food Sci 78:199-205 (2013).
25. Berk Z, Technology of Production of Edible Flours and Protein Products from Soybeans. FAO Agricultural Sevices Bulletin 97. Food and Agriculture Organization of the United Nations, Rome (1992).
26. Lui K, Soybeans: Chemistry, Technology and Utilization. Chapman and Hall, New York, NY, pp. 98-117 (1997).
27. Chicón A, Belloque J, Alonso E and López-Fandiño R, Immunoreactivity and digestibility of high-pressure-treated whey proteins. Int Dairy J 18:367-376 (2008).
28. Zeece M, Huppertz B and Kelly A, Effect of high-pressure treatment on in-vitro digestibility of β-lactoglobulin. Innovat Food Sci Emerg Technol 9:62-69 (2008).
29. Davis CD and Kris-Etherton MK, Achieving optimal essential fatty acid status in vegetarians: current knowledge and practical implications. Am J Clin Nutr 78:640-646 (2003).
30. Pereda J, Ferragut V, Quevedo JM, Guamis B and Trujillo AJ, Effects of ultra-high pressure homogenization on the lipolysis and lipid oxidation of milk during refrigerated storage. J Agric Food Chem 56:7125-7130 (2007).
31. Esteves EA, Duarte Martino HS, Esteves Oliveira FC, Bressan J and Brunoro Costa NM, Chemical composition of a soybean cultivar lacking lipoxygenases (LOX2 and LOX3). Food Chem 122:238-242 (2010).
32. Bosch L, Alegría A, Farré R and Clemente C, Effect of storage conditions on furosine formation in milk-cereal based baby foods. Food Chem 107:1681-1686 (2008).
33. Amigo-Benavent M, Silván JM, Moreno FJ, Villamiel M and Del Castillo MD, Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs. J Agric Food Chem 56:6498-6505 (2008).
34. Pereda J, Ferragut V, Quevedo JM, Guamis B and Trujillo AJ, Heat evaluation in ultra-high pressure homogenized milk. Food Hydrocolloids 23:1974-1979 (2009).