high pressure homogenizer

Dairy J. (1994) showed that the relationship between survival cells and instantaneous pressure applied in medium appeared to be log-linear in a range between 40 and 200 MPa. Lowest reduction (2.7 log) was found by Brinez et al. For both dried microalgae powder and wet algae slurry, we include hexane extraction, isopropanol/hexane extraction and supercritical fluid extraction, while butanol extraction of wet microalgae biomass is one of a kind. UHPH warrants the destruction of microorganisms reaching sterilization of liquid food products, and it has a positive influence on food stability, with few effects on nutritional value and sensory characteristics of the processed fluids. Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure. Grinding is the process of fibrillation using an ultrafine grinder having one disc which rotates against another stationary disc with an adjustable gap between the discs (Abe etal., 2007). 38.3. Food Chem. The production of nanofibrillated cellulose to obtain nanofibers requires intensive mechanical fibrillation treatment, in which most of the amorphous phase is maintained, since there are no chemicals used. Chem. In the microfluidization process, a suspension of cellulose fibers is subjected to pressure pumping through a z-shaped channel, with dimensions ranging from 200 to 400m. Delivery System Handbook for Personal Care and Cosmetic Products, Dufresne, 2012; Henriksson et al., 2007; Khalil et al., 2014, Proceedings of the 8th International Conference on Foundations of Computer-Aided Process Design. Int. developed a stable cosmetic nanoemulsion from the polysaccharide-enriched fraction derived as the byproduct of Agave sisalana (sisal) for moisturizing applications. High-pressure homogenisation for food sanitisation, in Global Issues in Food Science and Technology, eds G. Barbosa-Cnovas, A. Mortimer, D. Lineback, W. Spiess, K. Buckle, and P. Colonna (Cambridge, MA: Academic Press), 309352. Shuang Chen, Joost P. Quaadgras, in Biopharmaceutical Processing, 2018. This is generally attributed by the literature to the viscous stresses caused by the high velocity of the fluid flow, which is then impinging on the ceramic valve of the homogenizer, leading to the dissipation of a significant fraction of the mechanical energy as heat in the fluid (Floury et al., 2000; Zamora and Guamis, 2015). Also Velazquez-Estrada et al. 59, 843853. (2007) studied the inactivation of E. coli K-12 cells, grown statically or in chemostat, when exposed to HPH processing pressures of 50 to 350 MPa in the absence or presence of the antimicrobial nisin. In milk samples with 10 and 15% fat, L. monocytogenes recovered to the level of initial counts only in the milk samples treated at 200 MPa but not in the milk samples treated at 300 and 400 MPa. Phase I Clinical Manufacturing Downstream Process Yield Summary. Some low homogenization pressures improve certain probiotic characteristics of yogurt culture bacteria and Lactobacillus acidophilus LA-K. J. The vibrations are applied to the liquid by immersed probes of different shapes (Figure 7.18). Prog. Electrospray has been successfully applied in tissue engineering, for example, polymer materials including poly(lactide-co-glycolide) or poly(ethylene glycol) were electrospray-coated on biomedical implants. (2005) investigated the resistance of E. coli K12 when treated in PBS buffer at 300 MPa by using a axial-flow through orifice valve, outlining reduction of 6 log cycles. Food Sci. 91, 500512. Guerzoni, M. E., Vannini, L., Chaves Lopez, C., Lanciotti, R., Suzzi, G., and Gianotti, A. US 756953. 18, 319322. In addition, these Authors demonstrated that the 50 MPa treatment increased the L. paracasei gastric resistance in Caciotta, maintaining high strain viability without any significant effects on IgA production in mice. 47, 879883. ]. Fibrillation by the grinding method occurs in the cell wall structure, which is formed by multilayer structured nanofibers and hydrogen bonds that are broken by application of shear force generated by the discs of the grinder over repeated cycles, producing nanoscale fibers from the pulp (Iwamoto etal., 2007; Guimares etal., 2015a). The combined effects of the initial pressure treatment and space reduction, resulting from the microstructural modifications of food systems, increased the safety and the shelf-life both of water in oil and oil in water emulsions. 160, 273281. Whipping with the help of planetary mixers turning at high speed is the preferred method for the small-scale batch production of foams. Consequently, some non-thermal pasteurization process have been proposed during the last decades, including high hydrostatic pressure, pulsed electric field, ultrasound (US), and high pressure homogenization (HPH). Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese. (2002) studied the survival of Salmonella enteritidis after pressure treatments, ranging between 0.1 and 140 MPa, in relation to compositive variables (NaCl content, pH). Microbiol. doi: 10.1111/j.1472-765X.1996.tb01134.x, Lanciotti, R., Patrignani, F., Iucci, L., Guerzoni, M. E., Suzzi, G., Belletti, N., et al. Between the outer and inner membrane, there is the cortex. Astrobiol. 128, 329335. (2014) outlined the potentialities of HPH as a promising alternative to thermal pasteurization of eggwhite. 74, M8M14. Pinho et al. TABLE 2. J. (2002) studied the effect of an homogenization treatment performed at 200 MPa, repeated for five cycles, on the inactivation of S. enteritidis ATCC 13047, E. coli O157:H7 ATCC35150 and L. monocytogenes LSD 105-1 when inoculated in PBS buffer at pH 7. doi: 10.1016/S0168-1605(03)00050-3, Dong, P., Georget, E. S., Aganovic, K., Heinz, V., and Mathys, A. Food Chem. Strategies to improve food functionality: structure-property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability. Nanofibrillated cellulose is already commercialized and available internationally (Sir and Plackett, 2010). doi: 10.1016/j.lwt.2014.01.033, Panozzo, A., Manzocco, L., Calligaris, S., Bartolomeoli, I., Maifreni, M., Lippe, G., et al. Rev. Next, centrifugation, extraction, and drying are employed to separate the products. 39, 98105. The enzyme addition enhanced the immediate pressure efficacy on almost all the considered species as indicated by their instantaneous viability loss following the treatment. doi: 10.1016/j.foodchem.2006.06.043, Lanciotti, R., Sinigaglia, M., Angelini, P., and Guerzoni, M. E. (1994). The available literature reports about the use of HPH for the reduction of foodborne pathogens in several food matrices, such as milk (Lanciotti et al., 1994; Diels et al., 2005; Hayes et al., 2005; Brinez et al., 2006a,b, 2007; Lpez-Pedemonte et al., 2006; Roig-Sagues et al., 2009), egg-based products (Velazquez-Estrada et al., 2008; Patrignani et al., 2013b), orange juice (Brinez et al., 2006b; Kumar et al., 2009; Pathanibul et al., 2009; Maresca et al., 2011), mayonnaise type products (Guerzoni et al., 2002). Three consecutive cycles of HPH determined high reduction of colony count (about 5 log CFU/ml) and high DPA release (52%). Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes. LWT-Food Sci. 64, 520532. Inactivation of Escherichia coli K-12 exposed to pressures in excess of 300 mpa in a high-pressure homogenizer. Inactivation of Staphylococcus spp. Food Agric. Effect of ultra high pressure homogenization on alkaline phosphatise and lactoperoxidase activity in raw skim milk. Georget, E., Miller, B., Aganovic, K., Callanan, M., Heinz, V., and Mathys, A. As a result, cell disruption is sometimes used to enhance lipid extraction yield by grinding, Nanoparticles at Fluid Interfaces: From Surface Properties to Biomedical Applications, Comprehensive Nanoscience and Nanotechnology (Second Edition), Process Development and Intensification for a Recombinant Protein Expressed in E.coli, . Significant HPH-induced inactivations of the Gram-negative microorganism was observed in the range of 100 to 250 MPa. Crit. According to the author findings, S. aureus was the most resistant pathogenic species while L. monocytogenes was resistant to pressure only when grown at highest aw. 101, 281291. doi: 10.1111/lam.12164. Finally, the combined use of this alternative technology with other non-thermal technologies will be considered within this review. However, although the achieved aims, UHPH has not been yet implemented in food industry since conventional and ultra homogenizer do not guarantee by themselves the sterilization and, subsequently, packaging of foods in aseptic conditions is needed. 32, 201216. Thermal sterilization is the method to eliminate spores in most food applications, as it provides the highest guarantee of sterility. Lee and Weitz [80] trapped hydrophobic silica nanoparticles in the organic phase of water-in-toluene-in-water emulsions generated in a microfluidic channel. The critical evaluation of the available literature data has showed the great potential of HPH for microbial inactivation and food safety purpose. Analysis of a new type of homogenizer. The operating pressure is controlled by adjusting the distance between the valve and the seat. J. Agric. Euro. At 50 MPa homogenization pressure intervals, juice samples were collected, immediately cooled to 10C, and then serially diluted and plated on non-selective recovery media. (2009) inoculated L. innocua ATCC51742 and E. coli, as surrogate for foodborne pathogens, in apple and carrot juice, containing or not nisin (0-10 IU), and treated from 0.1 to 350 MPa. doi: 10.1111/j.1471-0307.2004.00121.x, Lanciotti, R., Gardini, F., Sinigaglia, M., and Guerzoni, M. E. (1996). LWT-Food Sci. In production and pilot scale equipment, the main mechanism behind drop breakup is turbulence. Dairy Res. Brinez, W. J., Roig-Sagues, A. X., Herrero, M. H., and Lopez, B. G. (2006b). Accordingly, different types of equipment are used for homogenization. J. High pressure homogenizing head. doi: 10.1016/j.jfoodeng.2010.12.030, Muramalla, T., and Aryana, K. J. Technol. In fact, Dons et al. The disulfide formation relies primarily on air oxidation. Dairy Sci. 96, 725741. These Authors attributed this behavior mainly to the physiological diversity within a microbial population and to the existence of resistant cells able to survive after repeated passes at the pressure applied. 129, 316320. Dairy J. Nutr. Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables. Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses. The effects induced by the temperature have to be necessarily taken into account in HPH, since, during homogenization, a rise of the temperature (about 2.5C per 10MPa), related to the fluid food employed, is observed in the fluid downstream of the valve. doi: 10.1016/j.foodchem.2006.12.017, Lanciotti, R., Patrignani, F., Iucci, L., Saracino, P., and Guerzoni, M. E. (2007b). Moreover, another important improvement of the state of the art was done for the inactivation of resistant endospores, which still represent a great challenge for food industry. doi: 10.1016/j.lwt.2015.04.056. doi: 10.1016/S0168-1605(00)00161-6, Lpez-Pedemonte, T., Brinez, W. J., Roig-Sagues, A. X., and Guamis, B. Also Gea Niro Soavi (Italy) developed within the project made in Italy ATENA a pilot homogenizer able to work at 400 MPa, having an average flow of 5 L/h (patent no. According to these data, fat content increase enhanced the maximum temperature reached during UHPH treatment and this could have contributed to the lethal effect achieved. At the expire date the levels of Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella spp. doi: 10.1016/j.foodres.2014.04.051, Pathanibul, P., Taylor, T. M., Davidson, P. M., and Harte, F. (2009). doi: 10.1016/j.ijfoodmicro.2008.12.020, Patrignani, F., Burns, P., Serrazanetti, D., Vinderola, G., Reinheimer, J., Lanciotti, R., et al. Inactivation of Alicyclobacillus acidoterrestris using high pressure homogenization and dimethyl dicarbonate. Improving the efficiency of ultra-high pressure homogenization treatments to inactivate spores of Alicyclobacillus spp. On the other hand, it is important to take into consideration the additional effect of HPH on the antimicrobial activity of naturally occurring enzymes, such as lysozyme, lactoperoxidase system and so on. The three variables and their interactions, in addition to a direct effect on microbial growth, played an indirect role due to their influence on microstructural features, such as diameter of water droplets and total water phase availability. 26, 116123. Dairy Sci. J. Food. Roig-Sagues, A. X., Velazques, R. M., Montealegre-Agramount, P., et al. In Table 1, the studies regarding the microbial inactivation in model systems by HPH or UHPH, in relation to the microbial targets, inoculation level and conditions adopted, are reported. Optimisation of the formulation and of the technological process of egg-based products for the prevention of Salmonella enteritidis survival and growth. Guerzoni et al. Microbiological analyses were performed 2 h after the UHPH treatments and after 5, 8, and 15 days of storage at 4C. FIGURE 1. (1996). We use cookies to help provide and enhance our service and tailor content and ads. (2009) reported about the inactivation of L. monocytogenes CCUG 15526 when inoculated at 7.0log CFU/ml in milk samples having 0.3, 3.6, 10, and 15% of fat contents. The HPH technology has shown a great impulse both at industrial level and research field during the last decades also with the support of some important EU projects. Many emulsified consumer products contain micron or even submicron sized droplets, for example mayonnaise, cream liquors, margarine and lotions. However, also in this case the reduction of thermal treatment can represent an advantage for food industry and contribute to the maintenance of the quality and nutritional properties of foods. Mechanisms of endospore inactivation under high pressure. Inactivation by ultra high-pressure homogenization of Escherichia coli strains inoculated into orange juice. doi: 10.1111/j.1365-2672.2004.02196.x, Diels, A. M., and Michiels, C. W. (2006). 60, 110. Main factors regulating microbial inactivation by high-pressure homogenization: operating parameters and scale of operation. Vesicular systems utilize a natural lipids-based matrix with high hydration and dermophilicity aimed at drug delivery across skin, into deeper layers, membranes, or systemic circulation of lipophilic drugs. Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure. Sci. J. (2004). 70, 10071010. On the other hand nisin is reported to be active against Gram-positive bacteria (Siroli et al., 2015). Food Res. Efficacy of these molecules is elevated by applying nanotechnology as nanosized particles amplify penetration of drugs and cosmetic chemicals across the skin, permeate the skin through diverse mechanisms, and tailor the pharmacokinetics and bioavailability of actives per their application, thus, proposing a simplified dosing regimen for facile therapeutic interventions. Electrospray has been used to deposit particle suspensions to form thin film or on-demand patterns. Compared with current technologies, such as bulk mixing, Characterization of vegetable fibers and their application in cementitious composites, Nonconventional and Vernacular Construction Materials (Second Edition), ). 32, 302307. However, although a huge amount of data collected from model systems were available and helpful to understand the mechanisms of action of HPH against pathogenic species, many researchers tested potentialities of this technology against pathogenic species inoculated in food matrixes because the composition and viscosity of the treated food also have an indirect effect on the microbial inactivation (Table 2). The refolded FGF21(A129C) is further purified by two chromatography steps: anion exchange chromatography (AEX) capture followed by hydrophobic interaction chromatography (HIC) polish. The significant improvement of HPH equipment functionality and flexibility (capacity to work in a food processing line), the design of new valves able to work at 300400 MPa and the significant research efforts make HPH technology ready for the scaling up at industrial level for the development of new products differentiated from traditional ones by sensory and structural characteristics or functional properties. Moreover, the effects of microstructural modifications of food systems associated with the treatments on cell viability and on its subsequent evolution were investigated. Rev. Modern high pressure homogenizer enables pressures 1015 times higher than traditional ones and covers pressure ranges between 300 and 400 MPa. Food Microbiol 36, 6369. Cavitation: in its passage through the narrow gap, the liquid is accelerated to very high velocity, resulting in a decrease in pressure. J. The editor and reviewer's affiliations are the latest provided on their Loop research profiles and may not reflect their situation at the time of review. 87, 5562. (1996) investigated also the effects of chemico-physical growth conditions such as pH, temperature and water activity (a) on lethal high homogenization pressure effects on L. monocytogenes, S. aureus, and E. coli. In the PHB process, the sterilized glycerol is converted to intracellular PHB. Food Microbiol. The last had the aim to reinforce transfer the HPH processing to SMEs of fluid or pumpable ingredients and foods as well as cosmetic sectors. 102, 542550. Appl. Although high pressure homogenization and microfluidization are efficient methods for producing CNF, these processes have two major bottlenecks: the high energy consumption due to the need for many passes to reach cellulose particles at the nanoscale; and frequent clogging (Dufresne, 2012; Wang et al., 2015). Moreover, the scale of the apparatus, which in this case differed of several order of magnitude (from 0.7 to 120 l/h), and consequently of the width of the gap of the valve did not affect the extent of microbial inactivation at a given pressure. The HPH has been proposed also for the bacterial spore inactivation, generally in combination with other physic-chemical hurdles for spore surviving and/or germination due to the ability of bacterial spores to survive to the most prohibitive conditions (Wuytack et al., 2002; Bevilacqua et al., 2007, 2012; Chaves-Lpez et al., 2009; Chen et al., 2013; Roig-Sagues et al., 2015). Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice. Dairy Sci. (1999). Prednicarbate and lutein nanoemulsions were fabricated for treating dermatitis and providing skin protection against phototoxicity, respectively [73]. In contrast, little inactivation was observed for L. innocua with pressures ranging between 250 and 350 MPa. doi: 10.1111/j.1472-765X.1994.tb00878.x, Lanciotti, R., Vannini, L., Patrignani, F., Iucci, L., Vallicelli, M., Ndagijimana, M., et al. Also the combined use of this alternative technology with other non-thermal technologies will be considered. Front. Guerzoni, M. E., Lanciotti, R., Westall, F., and Pittia, P. (1997). The research performed within national and international projects stimulated the improvement of the HPH equipments and devices and their adaptation to food processing lines. These Authors showed that a HPH at 150 MPa for multiple passes was able to decontaminate egg white inoculated with S. enterica SDMZ 9898. For example, Bollhorst et al. Int. (2006b) for L. innocua ATCC33090 in bovine milk or S. aureus ATCC 13565 (3.6 log reduction) and S. aureus CECT 4491 in milk (Brinez et al., 2007). High pressure homogenization is a known method that can be applied for defibrillation of cellulose in a diluted suspension (1%2% w/w) that is pumped through a slit that opens and closes rapidly by means of a spring valve assembly. Jian Gong, Fengqi You, in Computer Aided Chemical Engineering, 2014. Effect of a non-lethal high pressure homogenization treatment on the in vivo response of probiotic lactobacilli. Food Prot. doi: 10.1016/S1466-8564(00)00012-6. Int. Food Microbiol. 55, 181186. Int. Diels et al. Although to a lesser extent than HPH treatment the heat treatments applied also were able to increase the antimicrobial activity of lysozyme. The disadvantage of these approaches is that they produce smaller volumes of emulsions, and hence colloidosomes, compared to conventional strategies for emulsion formation. The theory and governing equations for laminar and turbulent breakup are first revisited. The 1940s witnessed the earliest nanoemulsion prepared using microfluidization, 12th International Symposium on Process Systems Engineering and 25th European Symposium on Computer Aided Process Engineering. 75, M116. 11, 111. J. Rev. Lpez-Pedemonte et al. 57, 785788. (2012). doi: 10.1016/j.ijfoodmicro.2013.12.023, Keywords: high pressure homogenization, ultra high pressure homogenization, pathogenic species, inactivation, food matrices, non-thermal technologies, spores, enzymes, Citation: Patrignani F and Lanciotti R (2016) Applications of High and Ultra High Pressure Homogenization for Food Safety. Maximum lethality values were observed in samples treated at 400 MPa with 15 and 10% fat (7.95 and 7.46 log CFU/ml), respectively, while in skimmed and 3.6% fat milk samples, complete inactivation was not achieved and, during the subsequent 15 days of storage at 4C, L. monocytogenes was able to recover. The baseline downstream process has been successfully scaled up to process a 1000L fermentation batch (titer=1.0g/L), to support regulatory toxicology and phase I clinical studies. The skin is a suitable route of administration for various active molecules and phytocompounds, as well as cosmetics. A study of the flown pattern. Innov. Foods 13, 126136. The endospores are composed of a central core, which is surrounded by several protective layers. Also the potential of HPH to increase the activity of antimicrobial enzymes to inactivate pathogenic microorganism will be taken into consideration. (2008). Lett. Microbiol. doi: 10.1111/j.1472-765X.2007.02219.x, Bevilacqua, A., Corbo, M. R., and Sinigaglia, M. (2012). doi: 10.1016/j.fm.2013.04.004, Patrignani, F., Vannini, L., Sado Kamdem, S. L., Lanciotti, R., and Guerzoni, M. E. (2009a). (2009) investigated on the inactivation of E. coli K12 in apple juice and apple cider obtaining an inactivation of 7 log applying a pressure of 250 MPa with a Tin of 25C and Tout of 70C, thus avoiding the use of a thermal exchanger. US-2015-0314254-A1, 11/05/2015). The study was performed both in model (BHI) and real systems consisting of an egg-based mayonnaise type product. 21, 296304. doi: 10.1016/j.idairyj.2004.11.015, Schubert, W. W., and Beaudet, R. A. For example, Ibrahim et al. Additionally, these low homogenization pressure treatments, applied directly to probiotic strains, modified their interaction with the small intestines of BALB mice and induced a higher IgA response compared with untreated mice in a strain- and feeding period-dependent way (Tabanelli et al., 2012). Interrelationship between chemico-physical variables, microstructure and growth of Listeria monocytogenes and Yarrowia lipolytica in food model systems. The most relevant EU projects relative to the effects of HPH on food safety can be envisaged in the EU project HighQ RTE FP6-FOOD-023140 Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals-HighQ RTE, EU Craft project UHPH 512626, Development and Optimisation of a Continuous Ultra High Pressure Homogenizer for Application on Milks and Vegetable Milks and the EU project FUNENTECH 232603 study of functionality, nutritional and safety aspects of liquid foods, liquid food preparations, and cosmetics processed by ultrahigh-pressure homogenization. The high pressure, in the range of 20 to 70MPa, is necessary to overcome the friction in the homogenizing head. Microbiol. Dairy Sci 94, 37253738. Tabanelli, G., Patrignani, F., Vinderola, G. C., Reinheimer, J. 94, 123135. (1998). J. Dons, F., Ferrari, G., and Maresca, P. (2009a). State of art of conventional homogenization in yoghurt preparation. J. Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white. The analysis of the literature shows that the major application for HPH and UHPH regards the inactivation of spores of spoiling bacteria while the reports dealing with the inactivation of spores from pathogenic species are sporadic. Prog. Food Microbiol. By removing the toluene under vacuum, they formed colloidosomes from the multiple layers of densely packed nanoparticles that formed in the emulsion templates. Moreover, the effects of HPH, applied at sub-lethal level (50 MPa), was studied on several strains of Lactobacillus spp., and particularly non-starter LAB (NSLAB), inoculated in milk as adjunct and involved in dairy product ripening (Lanciotti et al., 2007b). Crit. Chemostat-grown cells were significantly more resistant to HPH processing than were statically grown cells. Int. Biotechnol. 82, 851862. (1997) studied the growth of L. monocytogenes in a model system, simulating a dairy product, when treated at 25 MPa, in relation to the lipid content NaCl and pH values, modulated according to a Central Composite Design (CCD). Third, both columns have modest load capacities and yields, and do not provide sufficient impurity resolution. Tahiri, I., Makhlouf, J., Paquin, P., and Fliss, I. Nanosystems for drug delivery: Design, engineering, and applications, Green Synthesis, Characterization and Applications of Nanoparticles. Eng. In fact, in the food industry, there is a growing interest in mild non-thermal processes, which combine an efficient microbial reduction with a maximal retention of physic-chemical product properties, as well as nutritional and sensory characteristics of the raw materials and ingredients used. The 1940s witnessed the earliest nanoemulsion prepared using microfluidization, high pressure homogenization, or phase-inversion thermal methods that could increase the bioactivity of hydrophobic and hydrophilic compounds by improving their physicochemical properties, solubility, and stability. Burns et al. L. monocytogenes was the most pressure resistant species while S. typhimurium, S. aureus, and S. enteritidis were found to be very sensitive to the hyperbaric treatment. 5:12. doi: 10.2202/1556-3758.1602, Dumay, E., Chevalier-Lucia, D., Picart-Palmade, L., Benzaria, A., Grcia-Juli, A., and Blayo, C. (2013). Milchwissenschaft 63, 6870, Iucci, L., Patrignani, F., Vallicelli, M., Guerzoni, M. E., and Lanciotti, R. (2007). Food Prot. (2014). Dons, F., Ferrari, G., and Maresca, P. (2009b). doi: 10.1016/j.ifset.2014.08.004, Georget, E., Miller, B., Callanan, M., Heinz, V., and Mathys, A. doi: 10.1017/S0022029905001640, Lanciotti, R., Vannini, L., Pittia, P., and Guerzoni, M. E. (2004a). Diels et al. Guerzoni et al. 14, 657660. (2015). In the entire studied, it was clear that S. aureus was more resistant to HPH than Y. enterocolitica, as already demonstrated by Lanciotti et al. J. Int. Received: 23 March 2016; Accepted: 07 July 2016;Published: 03 August 2016. FP and RL put in writing this review together consulting the available literature, patents on the topic and trying to investigate several aspects on high pressure homogenization and safety. Effect of pH, temperature and maturity on pectinmethylesterase inactivation of citrus juices treated by high-pressure homogenization. Dons et al. Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species. Because of the great interest within the food industry in aldehydes, ketones, esters as natural antimicrobial compounds (Burt, 2004; Patrignani et al., 2015b) or enzymes such as lysozyme, lactoperoxidase system and lactoferrin, many Authors have tried to find strategies to enhance their efficacy in foods. It begins with cell harvest by centrifugation, followed by cell lysis by high pressure homogenization. Sander and Studart [78] showed that this approach is flexible enough to make monodisperse colloidosomes from a wide range of inorganic and organic nanoparticles. Fat content increases of ultra-high pressure homogenization on Listeria monocytogenes in milk. doi: 10.1017/S0022029908003828, Patrignani, F., Serrazanetti, D. I., Maina Mathara, J., Siroli, L., Gardini, F., Holzapfel, W. H., et al. Separating drop formation and coalescence processes during emulsion formation leads to greater control over the drop size and particle loading at the interface [7477]. Microbiol. The steam reforming reaction converts glycerol to carbon monoxide, hydrogen, methane, ethylene and char. J. Pharm. Food Control 20, 691695. (2006a) tested the inactivation of E. coli 058:H21 ATCC 10536 and E. coli 0157:H7 CCUG 44857 inoculated in orange juice and treated at 300 MPa founding a log reduction of 3.9 and 3.7, respectively. J. Lett. Moreover, the review takes into consideration also the opportunity to inactivate the spores from pathogenic bacteria by using dynamic pressure. J. A., Lanciotti, R., et al. J. Kumar et al. doi: 10.1016/S0928-0987(97)10026-4, Betoret, E., Betoret, N., Rocculi, P., and Dalla Rosa, M. (2015). Int. in orange juice controlling the inlet temperature. Int. By continuing you agree to the use of cookies. Multiple technology alternatives are incorporated in the superstructure (Gebreslassie et al., 2013b). Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions.

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