• Title/Summary/Keyword: high hydrostatic pressure

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Effects of High Hydrostatic Pressure and Gamma Irradiation on Quality and Microbiological Changes of Kochujang-Gulbi. (고추장굴비의 품질과 저장성에 미치는 초고압처리와 감마선 조사 효과)

  • Kang, Seong-Gook;Park, Nan-Hee;Ko, Do-Ock;Li, Jing-Lei;Kim, Bo-Sub;Park, Yang-Kyun
    • Korean Journal of Food Preservation
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    • v.18 no.1
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    • pp.1-6
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    • 2011
  • Kochujang-gulbi, a Korean traditional food, was prepared with kochujang and freeze-dried gulbi slices. Kochujang-gulbi was treated with high hydrostatic pressure (200, 400 and 600 MPa) and gamma-irradiation (7, 10, 20 and 30 KGy) to improve its quality and shelf-life. The pH of high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples did not significantly different compared to that of control. However, Hunter L value slightly increased, and Hunter a and b values decreased by high hydrostatic pressure and gamma-irradiation treatment. During storage, the pH and color of high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples did not significantly changed. The VBN and TBA level decreased by the increase treatment of high hydrostatic pressure and then slowely increased during storage. The VBN and TBA level of kochujang-gulbi samples treated by the strong gamma ray emission slowely increased during storage. In particular, gamma-irradiation treatment was very effective to sterilize microorganisms when compared to that of high hydrostatic pressure in kochujang-gulbi products. In addition, the high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples shown significantly lower total viable cell number than control for the 20 days of storage at room temperature with retort pouch packaging.

Application of Biological industry using High Hydrostatic Pressure (HHP) system (초고압 시스템을 이용한 생물 산업의 적용)

  • Lee, Kwang-Jin;Choi, Sun-Do
    • KSBB Journal
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    • v.23 no.5
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    • pp.362-368
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    • 2008
  • High Hydrostatic Pressure assisted (HHP) process enhancement for food and allied industries are reported in this paper review. Recently, considerable research has been devoted to the improvement of mild thermal processing techniques and to the development of alternative mild processing technologies. HHP assisted can enhance existing extraction, processes and enable new commercial extraction opportunities and processes. New HHP processing approaches have been proposed, including, the potential for modification of plant cell material to provide improved bioavailability of micro nutrients while retaining the natural-like quality, simultaneous extraction. Therefore, High Hydrostatic Pressure assisted (HHP) technologies could have a strong presence in the future of the biotechnology industry.

Memory Enhancing Effect of Codonopsis lanceolata by High Hydrostatic Pressure Process and Fermentation (초고압 발효 더덕 추출물의 인지능력 개선 효과)

  • Weon, Jin Bae;Lee, Bohyoung;Yun, Bo-Ra;Lee, Jiwoo;Lee, Hyeon Yong;Park, Dong-Sik;Chung, Hee-Chul;Chung, Jae Youn;Ma, Choong Je
    • Korean Journal of Pharmacognosy
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    • v.44 no.1
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    • pp.41-46
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    • 2013
  • Alzheimer's disease (AD), most common form of dementia is characterized that memory deficit and loss of cognitive function. The Codonopsis lanceolata (C.lanceolata) was treated by high hydrostatic pressure process and fermentation. This study was evaluated cognitive enhancing effect C.lanceolata extract by high hydrostatic pressure process and fermentation and compared with common C.lanceolata extract using Morris water maze and passive avoidance test. And their neuroprotective effect on glutamate induced oxidative stress in HT22 cell was investigated by MTT assay. High hydrostatic pressure process and fermented C.lanceolata extract (HFCE) and common C.lanceolata extract (CCE) (100 and 300 mg/kg) were administered to mice. Results showed HFCE enhanced cognitive function than CCE as shown by decrease in escape latency time. HFCE increased the latency time of the passive avoidance test compared to CCE. Furthermore, HFCE showed significant neuroprotective effect against glutamate cytotoxicity in HT22 cells. These results indicate that high hydrostatic pressure process and fermented more improve spatial cognitive ability of C. laanceolata.

Effect of High Hydrostatic Pressure on the Quality of Chinese Cabbage Kimchi (초고압 처리가 배추김치의 품질특성에 미치는 영향)

  • Kim, Dong-Won;Park, Seok-Jun;Park, Ji-Yong
    • Korean Journal of Food Science and Technology
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    • v.33 no.5
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    • pp.545-550
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    • 2001
  • Effects of high hydrostatic pressure on pH, titratable acidity, color, hardness and microorganisms of Chinese Cabbage Kimchi were investigated. Kimchi was pressurized at $200{\sim}600$ MPa for 5 min. There were no significant differences in color and hardness between control and pressurized Kimchi (p>0.05). Total aerobes and lactic acid bacteria were effectively inactivated by high hydrostatic pressure above 400 MPa. Changes in pH, titratable acidity, color, hardness and microbial counts for 4 weeks storage of Kimchi were investigated Kimchi was pressurized at 400 MPa for 5 min and stored at $4^{\circ}C$. The pH of control decreased to 3.94 but pressurized Kimchi maintained its initial pH value throughout the storage. The color of control showed significantly low values compared with pressureized Kimchi (p<0.05), but hardness was not significantly changed (p>0.05). Total aerobes and lactic acid bacteria in the control were reduced from the initial value of $10^8{\sim}10^9$ CFU/mL to $10^6$CFU/mL after 4 weeks storage. Whereas microbial counts in pressurized Kimchi was maintained about $10^3{\sim}10^4$ CFU/mL during storage.

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The Effect of High Hydrostatic Pressure Treatment on the Preservability and the Immunological Activity of Bovine Colostrum

  • Masuda, T.;Rehinarudo, H.Y.;Suzuki, K.;Sakai, T.;Morichi, T.
    • Asian-Australasian Journal of Animal Sciences
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    • v.13 no.9
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    • pp.1323-1328
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    • 2000
  • Bovine colostrum, which contains a large quantity of immunoglobulins, is indispensable for newborn animals. The establishment of a new procedure for preserving colostrum without losing the immunological activity is significant. We examined the effect of high hydrostatic pressure treatment (100~500 MPa) on the preservability and the immunochemical activity of bovine colostrum. When high hydrostatic pressure treatment was 300 MPa or more, the increase of the total viable count, coliforms and psychrotrophic gram-negative bacteria was suppressed effectively. In particular, the number of coliforms in colostrum treated at 300 MPa or more hardly increased for 35 days at $4{^{\circ}C}$. At 400 MPa or more, both gelling of the colostrum and denaturation of immunoglobulins were observed. However, if the pressure was 300 MPa, immunoglobulins were scarcely influenced and the neutralizing titers against the bovine coronavirus did not decrease. Therefore, it was suggested that 300 MPa was the best pressure for good preservability of colostrum without reducing the immunochemical response.

Inactivation of Microorganisms and Browning Enzymes in Angelica keiskei Juice Using High Hydrostatic Pressure (초고압을 이용한 신선초 녹즙의 살균 및 갈색화 효소의 불활성화)

  • Lee, Dong-Un;Park, Ji-Yong;Lee, Yun-Bom;Yeo, Ick-Hyun
    • Korean Journal of Food Science and Technology
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    • v.27 no.6
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    • pp.991-996
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    • 1995
  • Effects of high hydrostatic pressure on microorganisms and browning enzymes in Angelica keiskei juice were investigated using response surface methodology. The optimum process condition for maximum reduction of total aerobes was $5700\;kg_f/cm^2$ (558.6 MPa) pressure and 7.16 min process time, and 3.44 log cycle reduction of total aerobes was predicted at the optimum condition. E. coli, initially $8.8{\times}10^3\;CFU/ml$, was completely inactivated by high hydrostatic pressure at all process conditions ($3800{\sim}6700\;kg_f/cm^2\;pressure;\;3{\sim}17\;min\;process\;time$). Polyphenol oxidase and peroxidase were partly inactivated by the high hydrostatic pressure. It was also indicated that inactivation of microorganisms and browning enzymes by hydrostatic pressure is dependent on pressure rather than process time.

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Scanning Electron Microscopy Studies of Saccharomyces cerevisiae Structural Changes by High Hydrostatic Pressure Treatment

  • Bang, Woo-Suk;Swanson, Barry G.
    • Food Science and Biotechnology
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    • v.17 no.5
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    • pp.1102-1105
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    • 2008
  • The structural change and leakage of cellular substances of Saccharomyces cerevisiae attributed by high hydrostatic pressure (HHP) treatment were observed with scanning electron microscopy (SEM). S. cerevisiae (ATCC16664) was inoculated in apple juice for 10 min at $23^{\circ}C$ and the apple juice treated at 138, 207, 276, 345, and 414 MPa pressure for 30 sec at $23^{\circ}C$. Increased of roughness, elongation, wrinkling, and pores on yeast cell surfaces, the yeast cell walls were severely damaged by HHP treatment from 276 to 414 MPa. Inactivation of S. cerevisiae by HHP is dependent on structural changes on the cell walls observed with SEM.

High Hydrostatic Pressure Sterilization of Putrefactive Bacteria in Salted and Fermented Shrimp with Different Salt Content (염농도가 다른 새우젓에 존재하는 유해가능 세균의 초고압 살균)

  • Mok, Chul-Kyoon;Song, Ki-Tae
    • Korean Journal of Food Science and Technology
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    • v.32 no.3
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    • pp.598-603
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    • 2000
  • This study was conducted to enhance the storage stability and the wholesomeness of salted and fermented shrimp manufactured with different salt levels by high hydrostatic pressure sterilization. The effects of high hydrostatic pressure treatment on the putrefactive bacteria in the fermented shrimps were investigated and the sterilization kinetics was analyzed. The initial microbial counts of the fermented shrimp with 8%, 18% salt aged for 6 weeks at $20^{circ}C$ were $1.6{\times}10^3,\;1.4{\times}10^4$ CFU/g for bacteria grown on Vibrio selective media, $9.3{\times}10^3,\;1.7{\times}10^5$ CFU/g for bacteria grown on Staphylococcus selective media, respectively, and null for bacteria grown on Salmonella selective media. The degree of the sterilization increased with the magnitude of the pressure and the treatment time. The fermented shrimp pressurized at 6,500 atm for 10 min had no detectable bacteria grown on Vibrio and Staphylococcus selective media at $10^2$ CFU/g detecting limit. High hydrostatic pressure sterilization could be analyzed by first order reaction kinetics. The $D_P$ values of the bacteria grown on Vibrio selective media of the fermented shrimp at 18% salt were higher than those at 8% salt, while those of the bacteria grown on Staphylococcus selective media showed an inverse trend. The $z_p$ values of 8% salt fermented shrimp were higher than those of 18% salt for both bacteria grown on Vibrio selective media and Staphylococcus selective media. High hydrostatic pressure treatment could be applied for the sterilization of the fermented shrimp, and the optimum high pressure sterilization condition was 10 min treatment at 6,500 atm.

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Changes in Microorganisms, Enzymes and Texture of Dongchimi by High Hydrostatic Pressure Treatment (초고압처리에 의한 동치미의 미생물, 효소 및 조직감의 변화)

  • Hong, Kwan-Pyo;Park, Ji-Yong
    • Korean Journal of Food Science and Technology
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    • v.30 no.3
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    • pp.596-601
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    • 1998
  • Effects of high hydrostatic pressure on microorganisms, pectin enzymes and texture of dongchimi (pickled radish roots) were investigated. Dongchimi was pressurized at $200{\sim}686\;MPa$ for 5 min when its pH reached to 4.0. Total aerobes, initial concentration of $4.05{\times}10^8\;CFU/mL$, were completely inactivated by high hydrostatic pressure at 600 MPa. Lactic acid bacteria, yeasts and molds, initial concentration of $3.25{\times}10^8\;CFU/mL\;and\;3.55{\times}10^4\;CFU/mL$, respectively, were completely inactivated by high hydrostatic pressure at 400 MPa. Leuconostoc mesenteroides appeared to be the most barotolerant lactic acid bacteria because it was the sole bacteria survived at 380 MPa. Pectinesterase (PE) and polygalacturonase (PG) activities increased after high hydrostatic pressure treatment. Residual PE activity was 193 after pressurization at 500 MPa, and residual PG activity was 191 after pressurization at 686 MPa when the initial enzyme activity of control was set to 100. The hardness of pressurized dongchimi was higher than control.

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Quality Characteristics of Citrus Fruit by Cyclic Low Pressure Drying and High Hydrostatic Pressure Extraction (초고압 처리에 의한 감귤의 추출률 및 특성변화)

  • Park, Sung-Jin;Choi, Young-Bum;Ko, Jung-Rim;Rha, Young-Ah;Lee, Hyeon-Yong
    • Culinary science and hospitality research
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    • v.20 no.3
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    • pp.13-21
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    • 2014
  • We developed a method for improving the antioxidant activities of Citrus extracts through cyclic low pressure drying(CLPD) and a high hydrostatic pressure extraction (HPE) process. Citrus fruits were prepared for water extraction at $60^{\circ}C$ and 300 MPa for 5 min (high hydrostatic pressure extraction, HPE5) and 15 min (high hydrostatic pressure extraction, HPE15) after cyclic low pressure drying method. Extraction yields obtained by cyclic low pressure drying and high hydrostatic pressure extraction process were 20.41, 23.47, and 28.19%, respectively. Total polyphenol contents were increased by combined process. Generally, CLPD and HPE resulted in higher yields than the conventional extraction process. Further, HPE15 showed 48.21% DPPH radical scavenging activity (EDA, %) at $1,000{\mu}g/mL$. In general, antioxidant activities of Citrus increased by CLPD and HPE. Therfore, CLPD and HPE of Citrus resulted in higher antioxidant activity than conventional water extraction.