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 articlepeer-review

15 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)307-320
Number of pages14
JournalFood Hydrocolloids
Volume87
DOIs
StatePublished - Feb 2019

Bibliographical note

Funding Information:
This research acknowledges Croatian Science Foundation : “High voltage discharges for green solvent extraction of bioactive compounds from Mediterranean herbs ( IP-2016-06-1913 )”. We would like to thank Arezou Sobhani for her advice and editorial feedback.

Publisher Copyright:
© 2018 Elsevier Ltd

Copyright:
Copyright 2018 Elsevier B.V., All rights reserved.

Keywords

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

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