Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review
Phenolic compounds, especially flavonoids have health-promoting benefits that play some important roles in foods as visual appearance, taste, aroma and represent an abundant antioxidant component of the human and animal diet. High hydrostatic pressure processing (HHPP) conditions (300–700 MPa) at mo...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0011/pjfns-2015-0011.xml?format=INT |
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| _version_ | 1832569985799553024 |
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| author | Tokuşoğlu Özlem |
| author_facet | Tokuşoğlu Özlem |
| author_sort | Tokuşoğlu Özlem |
| collection | DOAJ |
| description | Phenolic compounds, especially flavonoids have health-promoting benefits that play some important roles in foods as visual appearance, taste, aroma and represent an abundant antioxidant component of the human and animal diet. High hydrostatic pressure processing (HHPP) conditions (300–700 MPa) at moderate initial temperatures (around ambient) are generally sufficient to inactivate vegetative pathogens for pasteurization processes, some enzymes, or spoilage organisms to extend the shelf-life. The aim of the review is to reveal the effect of high hydrostatic pressure processing strategies on the retention of antioxidant phenolic bioactives in foods and beverages. HHPP can increase extraction capacity of phenolic constituents, and ensure higher levels of preserved bioactive constituents. High pressure extraction (HPE) can shorten processing times, provide higher extraction yields while having less negative effects on the structure and antioxidant activity of bioactive constituents. HPE enhances mass transfer rates, increases cell permeability, increases diffusion of phenolics and retains higher levels of bioactive compounds. Total phenolics in HHPP-treated foods were either unaffected or actually increased in concentration and/or extractability following treatment with high pressure. |
| format | Article |
| id | doaj-art-277a889536ec4a289262c0b6424c1dcc |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-277a889536ec4a289262c0b6424c1dcc2025-02-02T17:55:34ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-12-0166424325210.1515/pjfns-2015-0011pjfns-2015-0011Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a ReviewTokuşoğlu Özlem0Department of Food Engineering, Celal Bayar University, Engineering Faculty, 45140, Manisa, TurkeyPhenolic compounds, especially flavonoids have health-promoting benefits that play some important roles in foods as visual appearance, taste, aroma and represent an abundant antioxidant component of the human and animal diet. High hydrostatic pressure processing (HHPP) conditions (300–700 MPa) at moderate initial temperatures (around ambient) are generally sufficient to inactivate vegetative pathogens for pasteurization processes, some enzymes, or spoilage organisms to extend the shelf-life. The aim of the review is to reveal the effect of high hydrostatic pressure processing strategies on the retention of antioxidant phenolic bioactives in foods and beverages. HHPP can increase extraction capacity of phenolic constituents, and ensure higher levels of preserved bioactive constituents. High pressure extraction (HPE) can shorten processing times, provide higher extraction yields while having less negative effects on the structure and antioxidant activity of bioactive constituents. HPE enhances mass transfer rates, increases cell permeability, increases diffusion of phenolics and retains higher levels of bioactive compounds. Total phenolics in HHPP-treated foods were either unaffected or actually increased in concentration and/or extractability following treatment with high pressure.http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0011/pjfns-2015-0011.xml?format=INThigh hydrostatic pressurephenolicsbioactivesfoods |
| spellingShingle | Tokuşoğlu Özlem Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review Polish Journal of Food and Nutrition Sciences high hydrostatic pressure phenolics bioactives foods |
| title | Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review |
| title_full | Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review |
| title_fullStr | Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review |
| title_full_unstemmed | Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review |
| title_short | Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review |
| title_sort | effect of high hydrostatic pressure processing strategies on retention of antioxidant phenolic bioactives in foods and beverages a review |
| topic | high hydrostatic pressure phenolics bioactives foods |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-4/pjfns-2015-0011/pjfns-2015-0011.xml?format=INT |
| work_keys_str_mv | AT tokusogluozlem effectofhighhydrostaticpressureprocessingstrategiesonretentionofantioxidantphenolicbioactivesinfoodsandbeveragesareview |