• Title/Summary/Keyword: high hydrostatic pressure

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Effect of High Hydrostatic Pressure on the Shelf-life and Sensory Characteristics of Angelica keiskei Juice (초고압처리 신선초 녹즙의 저온저장 안정성 및 관능적 특성 변화)

  • Lee, Dong-Un;Park, Ji-Yong;Kang, Jung-Il;Yeo, Ick-Hyun
    • Korean Journal of Food Science and Technology
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    • v.28 no.1
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    • pp.105-108
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    • 1996
  • Microbial and sensory changes during storage at $4^{\circ}C$ of Angelica keiskei juice pressurized at $5700\;kg_f/cm^2$ for 7 min, an optimum process condition suggested from the previous study, were investigated. Pseudomonas, which is responsible for putrefaction of refrigerated food, was totally inactivated by pressurization. E. coli and coliform bacteria were also completely inactivated. According to the sensory evaluation data, high hydrostatic pressure does not change sensory characteristics of freshness, sweetness and bitterness (P<0.05). However, after 8 day storage at $4^{\circ}C$, pressurized Angelica keiskei juice showed higher freshness than untreated control. These results indicated that the high hydrostatic pressure can be used as an effective process method for preserving Angelica keiskei juice.

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Optimization of Demucilage Process of Opuntia ficus-indica var. saboten Fruit using High Hydrostatic Pressure Enzyme Dissolution (고압 효소 액화 장치를 이용한 백년초 점질물 분해 공정의 최적화)

  • Im, Sungbin;Lee, Hyungjae;Shim, Jae-Yong;Kim, Tae-Rahk;Kim, Dae-Ok
    • KSBB Journal
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    • v.30 no.2
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    • pp.63-68
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    • 2015
  • This study aimed to develop and optimize a demucilaging process of Opuntia ficus-indica var. saboten (OFI) fruit to increase its usability as functional food ingredient and food additive. Viscozyme and Novozym 33095 as multienzyme complex having a broad spectrum of carbohydrases and pectolytic enzymes, respectively, were used in enzymatic dissolution along with high hydrostatic pressure liquefaction. To optimize the liquefaction process using high hydrostatic pressure liquefying extractor, response surface methodology with 3-factor central composite design was employed with reaction factors such as temperatures (25, 32, 40, 48, and $55^{\circ}C$), pressures (20, 40, 60, 80, and 100 MPa), and times (15, 30, 45, 60, and 75 min). At optimum conditions ($25^{\circ}C$, 100 MPa, and 58.275 min) for high hydrostatic pressure liquefaction process, the processed OFI fruit juice was predicted to have viscosity at 2.917 poise, partly due to the release of free sugars such as fructose and glucose detected using HPLC-ELSA system. The results above suggests that the OFI fruit juice with decreased viscosity may be used for various manufacturing processes of food, beverage, ice cream, and cosmetics.

Extract of high hydrostatic pressure-treated danshen (Salvia miltiorrhiza) ameliorates atherosclerosis via autophagy induction

  • Ko, Minjeong;Oh, Goo Taeg;Park, Jiyong;Kwon, Ho Jeong
    • BMB Reports
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    • v.53 no.12
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    • pp.652-657
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    • 2020
  • Danshen (Salvia miltiorrhiza) is a traditional medicinal plant widely used in Asian countries for its pharmacological activities (e.g., amelioration of cardiovascular diseases). In this study, we investigated the anti-atherosclerotic activity of raw danshen root extract prepared using high hydrostatic pressure (HHP) at 550 MPa for 5 min and hot water extraction. This method was useful for elimination of bacteria from cultured danshen plants and for better extraction yield of active principles. The HHP-treated danshen extract (HDE) inhibited proliferation of human umbilical vein endothelial cells (HUVECs) and induced autophagy that was assessed by LC3 conversion and p62 degradation. HDE suppressed foam cell formation in oxLDL-induced RAW264.7 macrophages; lysosomal activity simultaneously increased, measured by acridine orange staining. HDE also reduced atherosclerotic plaque development in vivo in apolipoprotein E knock-out (ApoE-/-) mice fed a high cholesterol diet. Taken together, these results indicated that HDE exhibited anti-atherosclerotic activity via autophagy induction.

Effects of High-Hydrostatic Pressure on Ginsenoside Concentrations in Korean Red Ginseng

  • Kim, Sun-Ok;Park, Chan-Woong;Moon, Sang-Young;Lee, Hyun-A;Kim, Byong-Ki;Lee, Dong-Un;Lee, Jae-Ho;Park, Ji-Yong
    • Food Science and Biotechnology
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    • v.16 no.5
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    • pp.848-853
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    • 2007
  • The effects of high-hydrostatic pressure (HHP) on the ginsenoside concentration in Korean red ginseng were investigated. HHP-pretreated Korean red ginseng samples were compared to samples produced by a conventional method. Six-year-old Korean fresh ginseng (Panax ginseng C.A. Meyer) samples were vacuum-packaged in polyethylene film and treated at room temperature for 1 min with HHP (200-600 MPa) and steamed at $98^{\circ}C$ for 3 hr. Major ginsenosides of red ginseng were analyzed by HPLC. HHP-pretreated red ginseng showed a 45% higher level of total major ginsenosides than conventionally prepared red ginseng. The levels of 4 protopanaxadiol-type ginsenosides increased 34-43% and the levels of 5 protopanaxatriol-type ginsenosides increased 45-66%. Scanning electron microscopy and electrical conductivity spectrum analysis showed that HHP pretreatment damaged ginseng plant cells and increased extraction efficiencies of ginsenosides from red ginseng products.

Quality Characteristics and Storage Stability of Semi-Dried Silver Pomfret (Pampus argenteus) Processed with Treatment of High Hydrostatic Pressure (고압 처리 후 가공한 반건조 병어의 품질특성과 저장성)

  • Kim, Min-Ji;Lee, Soo-Jeong;Kim, Chong-Tai
    • The Korean Journal of Food And Nutrition
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    • v.27 no.5
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    • pp.805-816
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    • 2014
  • We investigated the quality characteristics and resulting sensory evaluation of semi-dried silver pomfret treated with high hydrostatic pressure (HHP) processing and brining for 14 days at 4 and $10^{\circ}C$ to evaluate the effects of treatment with HHP processing. HHP treatment and brining could cause compaction of fibers and the space between muscle. The G' values of all samples were higher than the G" values and the tan ${\delta}$ values of the tissue ranged from 0.222 to 0.251 with no further changes observed during storage. HHP treatment and brining significantly increased the total color difference, and the HHP and brine-treated group scored significantly higher than the others in terms of sensory evaluation. HHP treatment combined with brining could have a significant effect on the quality characteristics of the semi-dried products and their storage stability, and it is suggested from the results that they may have the potential to satisfy the requirements to produce commercially marketable food grade products.

Combined Treatment of High Hydrostatic Pressure and Cationic Surfactant Washing to Inactivate Listeria monocytogenes on Fresh-Cut Broccoli

  • Woo, Hyuk-Je;Park, Jun-Beom;Kang, Ji-Hoon;Chun, Ho Hyun;Song, Kyung Bin
    • Journal of Microbiology and Biotechnology
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    • v.29 no.8
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    • pp.1240-1247
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    • 2019
  • This study was conducted to examine the inactivation effect of the combined treatment of high hydrostatic pressure (HHP; 400 MPa for 1, 3, and 5 min) and cationic surfactant washing (0.05% benzethonium chloride, BEC) against Listeria monocytogenes inoculated on fresh-cut broccoli (FCB). Washing with BEC at concentrations exceeding 0.05% resulted in 2.3 log-reduction of L. monocytogenes counts on FCB, whereas HHP treatment had approximately 5.5-5.6 log-reductions regardless of the treatment time. Scanning electron microscopy corroborated microbial enumeration, revealing that the combined treatment was more effective in removing L. monocytogenes from FCB than individual treatment with HHP or BEC. Color and total glucosinolate content were maintained after the combined treatment, although the hardness of the FCB slightly decreased. The results clearly suggest that the combined treatment of HHP and BEC washing has potential value as a new sanitization method to improve the microbial safety of FCB.

High Hydrostatic Pressure Extract of Red Ginseng Attenuates Inflammation in Rats with High-fat Diet Induced Obesity

  • Jung, Sunyoon;Lee, Mak-Soon;Shin, Yoonjin;Kim, Chong-Tai;Kim, In-Hwan;Kim, Yangha
    • Preventive Nutrition and Food Science
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    • v.20 no.4
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    • pp.253-259
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    • 2015
  • Chronic low-grade inflammation is associated with obesity. This study investigated effect of high hydrostatic pressure extract of red ginseng (HRG) on inflammation in rats with high-fat (HF) diet induced obesity. Male, Sprague-Dawley rats (80~110 g) were randomly divided into two groups, and fed a 45% HF diet (HF) and a 45% HF diet containing 1.5% HRG (HF+HRG) for 14 weeks. At the end of the experiment, the serum leptin level was reduced by the HRG supplementation. The mRNA expression of genes related to adipogenesis including peroxisome proliferator-activated receptor-gamma and adipocyte protein 2 was down-regulated in the white adipose tissue (WAT). The mRNA levels of major inflammatory cytokines such as tumor necrosis factor-${\alpha}$, monocyte chemoattractant protein 1, and interleukin-6 were remarkably down-regulated by the HRG in WAT. These results suggest that HRG might be beneficial in ameliorating the inflammation-associated health complications by suppressing adipogenic and pro-inflammatory gene expression.

Effects of High Hydrostatic Pressure and pH on the Reduction of Garlic Off-flavor (초고압처리 시간과 pH 변화에 의한 마늘의 이취성분 저감화)

  • Lim, Chae-Lan;Hong, Eun-Jeung;Noh, Bong-Soo;Choi, Won-Seok
    • Korean Journal of Food Science and Technology
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    • v.42 no.5
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    • pp.533-540
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    • 2010
  • Effects of pH (1.8-10.2) and time (56 sec-15 min 4 sec) at high hydrostatic pressure (500 MPa) on the reduction of volatile compounds in garlic were studied. Volatile components of garlic were obtained from the headspace, analyzed, and identified by gas chromatography (GC)-mass spectrometry and an electronic nose. Nineteen sulfur compounds were identified as major compounds in garlic, and furan, aldehydes, alcohols, and ketones were also detected. Off-flavor compounds were more effectively reduced under strong acidic conditions. As the residence time at 500 MPa increased from 56 sec to 15 min 4 sec, the total amount of volatile compounds decreased significantly. The total amount of sulfur compounds decreased about 70% compared to those of raw garlic when the garlic was soaked in buffer (pH 6.0) and treated at 500 MPa for 15 min 4 sec. A principal component analysis showed that the off-flavors of garlic were reduced by the operating time of high hydrostatic pressure as well as pH treatment. The correlation coefficient of the results between GC and the electronic nose analysis was 0.9620. Therefore, pH and high hydrostatic pressure treatment could be used as an efficient method for reducing of garlic off-flavor.

Effects of High Hydrostatic Pressure on Physicochemical Properties of Waxy Rice Starch (고압처리 찹쌀전분의 이화학적 특성)

  • Lee, Soo-Jeong
    • The Korean Journal of Food And Nutrition
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    • v.24 no.4
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    • pp.602-606
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    • 2011
  • 찹쌀전분의 고압처리시 pH 3~10 조건에서 고유점도는 1.328~1.426 ml/g 범위로 원료전분(1.15 ml/g)보다 낮았다. 특히, 고유점도는 산성 및 알칼리성 조건에서 감소하였다. 전분의 호화과정 중 열에너지량을 나타내는 호화엔탈피는 pH 3, 4 및 5 조건에서 고압처리한 찹쌀전분이 각각 13.86, 13.47 및 13.42 J/g으로 원료전분(16.3 J/g)보다 낮은 값을 보였다. 찹쌀전분의 호화온도 및 엔탈피 감소는 고유점도가 낮아지는 현상과 일치하였다.

Effects of Combination Treatments of Nisin and High-intensity Ultrasound with High Pressure on the Functional Properties of Liquid Whole Egg

  • Lee, Dong-Un
    • Food Science and Biotechnology
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    • v.18 no.6
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    • pp.1511-1514
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    • 2009
  • Liquid whole egg (LWE) was subjected to high hydrostatic pressure (HHP), a consecutive combination of nisin and HHP (nisin-HHP), or a consecutive combination of ultrasound and HHP (ultrasound-HHP), and functional properties of processed LWE were compared to those of raw LWE. Little changes in foaming and emulsifying properties were observed by the application of HHP alone and the combined process of nisin and HHP. In contrast, ultrasound-HHP combination resulted in significant changes in color, foaming, and emulsifying properties. The maintenance of functional properties after HHP treatment agreed with expectation, because the HHP processing condition had been selected where minimal rheological changes had occurred.