High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties

Seyed Mohammad Taghi Gharibzahedi, César Hernández-Ortega, Jorge Welti-Chanes, Predrag Putnik, Francisco J. Barba, Kumar Mallikarjunan, Zamantha Escobedo-Avellaneda, Shahin Roohinejad

Research output: Contribution to journalReview article

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Abstract

The use of high pressure processing (HPP) for development of stable emulsion-based delivery systems has been recently increased. Under adequate conditions, application of high pressures modifies the functionality of protein and polysaccharide molecules and significantly promotes the emulsifying activities. Application of high pressures also modulates the emulsion microstructure without any destabilization and gelation of protein molecules. The lipid oxidation in HPP-treated emulsions can be accelerated, particularly with higher pressure levels, while the HPP utilization on emulsions in acidic conditions can highly inhibit the growth of spoilage and pathogenic microorganisms. In this study, the effects of HPP on the physicochemical, rheological and antimicrobial properties of emulsion-based delivery systems are reviewed. Physicochemical mechanisms dominant over the destabilization of emulsion systems and knowledge gaps related to the practical exploitations of HPP in the design and manufacture of food-grade colloidal delivery systems are also addressed.

LanguageEnglish (US)
Pages307-320
Number of pages14
JournalFood Hydrocolloids
Volume87
DOIs
StatePublished - Feb 1 2019

Fingerprint

Food Handling
food grades
high pressure treatment
Emulsions
emulsions
physicochemical properties
anti-infective agents
Pressure
Processing
emulsifying
anti-infective properties
gelation
Spoilage
Proteins
rheological properties
spoilage
microstructure
Molecules
manufacturing
lipid peroxidation

Keywords

  • Antibacterial activity
  • Emulsifying activity
  • Emulsion delivery systems
  • High pressure processing
  • Rheology
  • Stability

Cite this

High pressure processing of food-grade emulsion systems : Antimicrobial activity, and effect on the physicochemical properties. / Gharibzahedi, Seyed Mohammad Taghi; Hernández-Ortega, César; Welti-Chanes, Jorge; Putnik, Predrag; Barba, Francisco J.; Mallikarjunan, Kumar; Escobedo-Avellaneda, Zamantha; Roohinejad, Shahin.

In: Food Hydrocolloids, Vol. 87, 01.02.2019, p. 307-320.

Research output: Contribution to journalReview article

Gharibzahedi, SMT, Hernández-Ortega, C, Welti-Chanes, J, Putnik, P, Barba, FJ, Mallikarjunan, K, Escobedo-Avellaneda, Z & Roohinejad, S 2019, 'High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties' Food Hydrocolloids, vol. 87, pp. 307-320. https://doi.org/10.1016/j.foodhyd.2018.08.012
Gharibzahedi, Seyed Mohammad Taghi ; Hernández-Ortega, César ; Welti-Chanes, Jorge ; Putnik, Predrag ; Barba, Francisco J. ; Mallikarjunan, Kumar ; Escobedo-Avellaneda, Zamantha ; Roohinejad, Shahin. / High pressure processing of food-grade emulsion systems : Antimicrobial activity, and effect on the physicochemical properties. In: Food Hydrocolloids. 2019 ; Vol. 87. pp. 307-320.
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