Applications of High and Ultra High Pressure Homogenization for Food Safety
| Autor: | Rosalba Lanciotti, Francesca Patrignani |
|---|---|
| Přispěvatelé: | Patrignani, Francesca, Lanciotti, Rosalba |
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Microbiology (medical) spores enzymes Hydrostatic pressure lcsh:QR1-502 Pasteurization non-thermal technologies Review spore Raw material pathogenic species 01 natural sciences Microbiology Homogenization (chemistry) lcsh:Microbiology law.invention 0404 agricultural biotechnology High pressure homogenization food matrices law 010608 biotechnology Homogenizer inactivation Ultra high pressure Food science Process engineering 2. Zero hunger food matrice business.industry high pressure homogenization 04 agricultural and veterinary sciences pathogenic specie Food safety 040401 food science enzyme Environmental science business non-thermal technologie ultra high pressure homogenization |
| Zdroj: | Frontiers in Microbiology Frontiers in Microbiology, Vol 7 (2016) |
| ISSN: | 1664-302X |
| DOI: | 10.3389/fmicb.2016.01132 |
| Popis: | Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time (LTLT) and high temperature short time (HTST) treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments can reduce the product quality and freshness. Consequently, some non-thermal pasteurization process have been proposed during the last decades, including high hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound (US) and high pressure homogenization (HPH). This last technique has been demonstrated to have a great potential to provide fresh-like products with prolonged shelf-life. Moreover, the recent developments in high-pressure-homogenization technology and the design of new homogenization valves able to withstand pressures up to 350-400 MPa have opened new opportunities to homogenization processing in the food industries and, consequently, permitted the development of new products differentiated from traditional ones by sensory and structural characteristics or functional properties. For this, this review deals with the principal mechanisms of action of high pressure homogenization against microorganisms of food concern in relation to the adopted homogenizer and process parameters. In addition, the effects of homogenization on foodborne pathogenic species inactivation in relation to the food matrix and food chemico-physical and process variables will be reviewed. Also the combined use of this alternative technology with other non-thermal technologies will be considered |
| Databáze: | OpenAIRE |
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