centre especial de recerca planta de tecnologia dels aliments
TRANSCRIPT
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CERPTA
Centre Especial de Recerca Planta de Tecnologia dels Aliments
www.cerpta.com
AB BioticsFelnutiYpsicon
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AB-BIOTICS
üProject Management R&D projects for companies.
Main clients belong to the Food Functional and Food
supplements.
üHistoric 5 years in operation and constant growth.
üIn company R&D for development of functional
ingredients, mainly probiotics for application in
functional foods and food supplements.
üCompany subsidiary dedicated to the development of
advanced genetic tools for Medical Diagnosis (SNP,
CNV)
üThe company has appropriate human and technical
resources to conducting genetic analysis.
üSubsidiary dedicated to developing a braking approach
in oncology: membrane-lipid therapy.
üPartnerships with laboratories at Drug Discovery to
ensure the inclusion of new molecules in the future.
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YPSICON
Process-Plant Design, Installation & Maintenance
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CERPTA
The main research area at CERPTAis the application of newtechnologies, nanotechnologiesand technofunctionality for theimprovement of food safety, foodnutritional value and the designand production of functional foods.
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Fundamentos de alta pressäo:aplicaçöes e equipamento
para a indústria de alimentos
Centre Especial de Recerca Planta de Tecnologia dels Aliments
www.cerpta.com
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Origin of European Projects of HP
-La Grande-Motte Congress Montpellier- France
September of 1992
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High Pressures
• Hydrostatic High Pressures
• Dynamic High Pressures (UHPH)
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Hydrostatic High Pressures
11 MPa = 9,869 atm = 10 bar = 10,197 kg/cm2
Abismo Challenger 120 MPa
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Hydrostatic High Pressures
11 MPa = 9,869 atm = 10 bar = 10,197 kg/cm2
Paul Regnard 1891
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* Hite y col. (1899), Bacterial inactivation in foods(milk, meat products and fruit juices).
* Giddings y col. (1929), Viruses inactivation.
* Timson y Short (1965), raw milk bacteria inactivation.
* Inorganic materials (ceramics, metals, steels, sintetics mat.) 70th.
HISTORY
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• HP induces changes in the size, number, hydration, composition and light-scattering properties of casein micelles in HP-treated milk.
• Dairy whey hydrolysates obtained by pepsin and trypsin in combination with HP treatment could be used as a source of peptides in hypo-allergenic infant formulae.
• HP induces the association of whey proteins with casein micelles which positively affects rennet properties of milk
HHP Biochemical and Biophysical. Conclusions
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• The amount of milk protein associated with the milk fat globules was increased by HP treatment. HP-induced aggregation and denaturation of agglutinins and lipoproteins are likely to have significant effects on HP-induced changes in the creaming characteristics of milk
• High pressure treatment induces tertiary structural changes of BSA, but no effect the secondary structure. We concluded that the pressure-induced elimination of BSA allergenicity seemed to be related to the tertiary structural change of BSA.
• The pressure-induced solubilisation of αS1- and αS2-caseins, essentially located in the core of the micelles, suggests that high pressure destabilised micelles including their internal structure.
• Unfolding of myosin and actin could be induced in extracted myofibrillarprotein with simultaneous treatment at 200 MPa and 40°C.
HHP Biochemical and Biophysical. Conclusions
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• Treatments of 500 MPa combined with storage at 4 ± 1 °C produce high stability of lycopene when tomato puree was pressurized.
• In egg white proteins, pressure induces an increase in turbidity, surface hydrophobicity, exposed SH content and susceptibility to enzymatic hydrolysis, while it results in a decrease in protein solubility, total SH content, denaturation enthalpy and trypsin inhibitory activity.
• Pressures of 300 MPa and above cause denaturation of β-conglycinin(7S) and glycinin (11S) in soy milk. High pressure induces the formation of tofu gels that have gel strength and a cross-linked network microstructure.
HHP Biochemical and Biophysical. Conclusions
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• The solubility of dietary fibre in white cabbage can be affected by high pressure temperature treatment, which may be of importance when producing foods with specific health effects.
• The effect of high-pressure processing (HPP) on cell wall polysaccharides in berries was investigated.
• Compared to treatment at atmospheric pressure, pecticpolysaccharides were degraded to a larger extent when HPP was used.
HHP Biochemical and Biophysical. Conclusions
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• Carrot PME is much more thermostable and pressure-stable in carrot pieces than in carrot juice or purified form
• The catalytic activity of carrot PME was highly dependent on the temperature and pressure applied. In model and food systems (shredded carrots), optimal PME activity was registered at 50 °C in combination with pressures of about 300–500 MPa
• Soybean whey proteins hydrolysed at high pressure could be used as sources of peptides with low antigenicity when incorporated as food ingredients.
• High pressure combined with suitable enzymatic activity could be a useful tool for obtaining hydrolysates with low immunoreactivity to be used in special foods (hypoallergenic foods).
HHP Enzyme Conclusions
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• High pressure-induced inactivation of the indigenous milk enzymes alkaline phosphatase (ALP), γ-glutamyltransferase (GGT) and phosphohexoseisomerase (PHI) was studied in the pressure range 400-800 MPa at temperatures between 5 and 40°C. With respect to pressure stability the following ranking was observed: ALP>GGT>PHI.
• Combined thermal and high pressure inactivation of tomato lipoxygenase occurs at pressures in the range of 100-650MPa combined with temperatures from 10-60°C, and followed first-order kinetics. In the high-temperature/low-pressure range, (T50°C and P300MPa) an antagonistic effect is observed
• Individual and total carotenoids, and provitamin A carotenoids, were significantly higher in HP tomato e than in the untreated and other treated tomato es
• High pressure processing constitutes an effective technology to inactivate the enzymes in fruit juices. Pressures higher than 400 MPacan be combined with mild heat (<50 °C) to accelerate enzyme inactivation.
HHP Enzyme Conclusions
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Microorganisms
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Tratamientos AP Código
300 MPa / 15 min / 30ºC300
400 MPa / 15 min / 30ºC400
60 MPa / 210 min / 30ºC G
60 MPa / 210 min / 30ºC + 300 MPa / 15 min / 30ºC G+30060 MPa / 210 min / 30ºC + 400 MPa / 15 min / 30ºC G+400
B. cereus ATCC 9139
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B. cereus ATCC 9139
0
0,5
1
1,5
2
2,5
3
300 400 G G+300 G+400
Sin aditivosNisina 1Nisina 2Lisozima
Tratamientos AP
Red
ucci
ón L
og(N
o/N
)
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Evolución de recuentos de B. Cereus, 15 días a 8ºC.
3
4
5
6
7
0 5 10 15
C
300
400
G
G+300
G+400
días
Rec
uent
os d
e B.
Cer
eus
(log
ufc/
g)
Serie N2
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Lethality in CIN of three strains of Y. enterocolitica inoculated in model cheese and pressurized at 20ºC for 10 min at day 0.
Log
(No/
N)
SerotypeTreatment
(MPa)
Lethality (log No – log N)
Mean† CI‡
O:1
0 - -
300 ³3.36b ±0.41
400 ³3.36b ±0.41
500 ³3.36b ±0.41
O:3
0 - -
300 1.94c ±0.45
400 ³5.03a ±0.17
500 ³5.03a ±0.17
O:8
0 - -
300 3.48b ±0.17
400 ³4.28a ±0.40
500 ³4.28a ±0.40
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Behaviour of Y. enterocolitica in model cheese after high hydrostatic treatment (a) serotype O:1, (b) serotype O:3 and (c)
serotype O:8.
0
1
2
3
4
5
6
7
8
9
10
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Time (Days) of storage at 8ºC
log
(C
FU
/g)
CIN ControlTALControlCIN 300 MPaTAL 300 MPaCIN 400 and 500 MPaTAL 400 and 500 MPa
a
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Behaviour of Y. enterocolitica in model cheese after high hydrostatic treatment (a) serotype O:1, (b) serotype O:3 and (c)
serotype O:8.
0
1
2
3
4
5
6
7
8
9
10
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Time (Days) of storage at 8ºC
log
(C
FU
/g)
CIN ControlTAL ControlCIN 300 MPaTAL 300 MPaCIN 400 and 500 MPaTAL 400 and 500 MPa
b
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Behaviour of Y. enterocolitica in model cheese after high hydrostatic treatment (a) serotype O:1, (b) serotype O:3 and (c)
serotype O:8.
0
1
2
3
4
5
6
7
8
9
10
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Time (Days) of storage at 8ºC
log
(C
FU
/g)
CIN Control TAL + CINCIN 300 MPaTAL 300 MPaCIN 400 and 500 MPaTAL 400 and 500 MPa
c
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Lethality and counts in Sorbitol Mac Conkey agar of E. coli O157:H7 inoculated in model cheese and pressurized at 12ºC
for 10 min at day 0.
Treatment(MPa)
Counts log (CFU/g)
Lethality (log No – log N)
Mean† CI‡ Mean† CI‡
0
7.30
0.22 - -
300 3.71 0.88 3.59a 1.08
400 n.d - ³6.30b 0.22
500 n.d - ³6.30b 0.22
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Behaviour of E. coli O157:H7 inoculated in model cheese after HHP treatments at 300, 400 and 500 MPa.
0
1
2
3
4
5
6
7
8
9
10
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Time (Days)
Lo
g (
CF
U/g
)Control TAL
Control Sorbitol
300 MPa TAL
300 MPa Sorbitol
400 MPa TAL
500 MPa TAL
400 and 500 MPa Sorbitol
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• For the inactivation of spores of B. subtilis and Clostridium sporogenes,, the addition of nisin to the plating medium appeared to be synergistic in some instances when combined with pressurization at elevated temperatures and reduced pH. The adition of 0.1% sucrose laurate, may be dramatic synergistic effects.
• HHP treatments at 5 degrees C induced more E. coli inactivations than those at 25 degrees C in liquid whole egg, from results of approximately 3 log reductions of E. coli and over 5 log reductions of Pseudomonas and Paenibacillus, HHP treatment of LWE (liquid whole egg) at 5 degrees C is regarded to be as effective as conventional thermal pasteurization
• In skim milk suplemented with the lactoperoxidase-hydrogen peroxide-thiocianate (LP) system considerable further inactivation of food borne bacteria occurred in the first hours after pressure treatment.
HHP Effects on MicroorganismsConclusions
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• In minced chicken, vacuum packaging favour the growth of lactic acid bacteria allowing the generation of desirable organisms as well as the growth of spoilage indicators. High pressure treatment combined with vacuum packaging and effective cold storage proved to be a very effective tool for enhancing the microbial quality.
• Reduction of microorganisms increase when the rate of pressurization and depressurization is increased.
• The high pressure pasteurisation processes are capable to inactivate more than 5 log decades of the viable microorganisms present originally in raw juice and product is free of coli-form bacteria, yeast, moulds and salmonella during 30 days of storage at the chilled room temperature conditions (temperature up to 5 °C). The high-pressure treated broccoli juices are comparable in sulforaphane content and anti-mutagenic activity with frozen version.
HHP Effects on MicroorganismsConclusions
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• The addition of nisin to cell suspensions after HP treatment, produce irreversible effects in sublethal damages.
• Pressure inactivation of L. lactis is strongly temperature dependent, baroprotection by sucrose occurs at any temperature but the baroprotective effects of NaCl is temperature dependent.
• Whit combination of PEF and HHP processes, the non-treated spores gradually turned into phase-dark spores and finally germinated and changed into vegetative cells, while the spores subjected to PEF/HHP treatment did not transfer to the phase-dark stage, meaning no germination
HHP Effects on MicroorganismsConclusions
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• As expected, the rate of spore inactivation increased with increasing pressure and temperature.
• A small fraction of the spore populations survives conditions of up to 120°C and 1.4 GPa in isothermal treatments. Because of this tailing and the fact that pressure-temperature combinations stabilizing bacterial endospores vary from strain to strain, food safety must be ensured in case-by-case studies demonstrating inactivation or non growth of C. botulinum with realistic contamination rates in the respective pressurized food and equipment
HHP Effects on MicroorganismsConclusions
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Hydrostatic High Pressure Machinery
Low pressure
pump
Water entry
Pressure intensifier
Decompression valve
Water exit
HP Cylinder
Heating/Cooling circuit
Product
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STANSTED-INMAPA
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STANSTED
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Industrial Machinery
Discontinuous Industrial Machine from EMBUTIDOS ESPUÑA (OLOT, GIRONA)
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AVURE
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Hyperbaric
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Semi-continuous Equipment
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Treatment Cost of HHP
â Se debe considerar– Costes amortización (relacionado con Pmáx del equipo)
– Mantenimiento y personal
– Consumo energía
Coste de inversión equipo AP para alimentos a 600 MPa
0,6-3 millones €Tratamiento de 6000 L/h a 600 MPa, con un factor de eficiencia de volumen del 50%, puede costar entre =0,0 5-0,25 €/L según sea la productividad. El coste estimado está basado en una amortización a 5 años, con un 15% de interés, e incluye costes de tratamiento y mantenimiento del equipo.
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• Primer producto cárnico HPP en el mundo.
• Lanzó en 1998 el primer jamón cocido loncheado tratado por HPP.
ESPUÑA (Spain): El pionero
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MARTIKO (España)Wave 6000/55
para productos de pato
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ABRAHAM - ALEMANIA
Hiperbaric 150Proscuitto alemán exportado a USA
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KRAFT FOODS (Ameriqual) - USA
Wave 6000/300Loncheado Natural
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MAPLE LEAF (Canadá)
Wave 6000/300 para platos precocinados
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MRM (España)
Hiperbaric 55
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Moira Macs (Australia)
Hiperbaric 135
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• Higienización y aumento de la vida útil• Conservación del color, sabor y vitaminas.• Reducción de la actividad de la PPO• Reducción de la retrogradación del arroz
Pais Año Producto Japan 1990 Mermeladas y salsas de frutas y verduras. Japan 1994 Arroz pre-cocido e hipoalergénico. USA 1997 Productos derivados del aguacate: guacamole
y salsas. Italy 2001 Mermeladas de frutas. USA 2002 Productos derivados del aguacate. Mexico 2003 Productos derivados del aguacate.. Mexico 2003 Productos derivados del aguacate. Mexico 2003 Productos derivados del aguacate. USA 2003 Aros de cebolla. Canada 2003 Productos a base de manzana: mermeladas y
salsas. USA 2004 Tofu. Spain 2005 Productos vegetales RTE. USA 2006 Salsa de tomate. USA 2007 Ensaladas Australia 2008 Puré de frutas
Vegetable products
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Guacamole HPP
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VERFRUCO (Mexico)
Hiperbaric 55Guacamole y productos de aguacate
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Hiperbaric 420
Sandridge (USA)
Para “wet salads” - PP
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SANDRIDGE FOODS (USA)
Nuevo producto “premium” en 2011
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SimplyFresco (USA)Salsas
Stand Up Resealable Doy pack
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CHIC FOODS
Hiperbaric 55 - PP
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LEAHY ORCHARD: CANADA
• Puré de frutas• Estable a temperatura
ambiente
http://www.hc-sc.gc.ca/fn-an/gmf-agm/appro/nf-an108decdoc-eng.php
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Compañia País Año Producto Pokka Japan 1991 Zumo de uva. Wakayama Japan 1992 Zumo de mandarina Ulti France 1994 Zumos de cítricos. Jumex Mexico 2000 Zumos de cítricos y smoothies Ksun Lebanon 2001 Zumo s de frutas. Lovitt Farms USA 2001 Zumo de manzana. Frubaça Portugal 2001 Mezcla de zumos de manzana y cítricos. Ata Italy 2001 Zumos de frutas y vegetales. Avomex USA 2002 Zumos de naranja y limón y smoothies Beskyd Czech Republic 2004 Zumos de remolacha, broccoli,
manzana y zanahoria.
• Higienización y aumento de la vida útil• Conservación del color, sabor y vitaminas.• Reducción del amargor en el zumo de pomelo.
Drink and Juices
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Preshafruit – Donny Boy (Australia) con sus zumos HPP ganó:
- Premio al mejor zumo- Premio a mejor concepto de bebidasAt Beverage Innovation Awards ceremony, Drinktec 2009
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Preshafruit – Donny Boy (Australia)
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Coldpress (England) - PET
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FRUBAÇA (Portugal) –PET/HDPE
Felixia-PET
PET
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Macè (Italy)
Hiperbaric 55 - Zumos & smoothies
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EVOLUTION FRESH (USA)
Hiperbaric 420 en zumos - HDPE
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ü Destrucción de los microorganismos patógenosü Incremento de la productividad y reducción de costes.ü Higienización y aumento de la vida útilü Estabilización de productos sin aditivosü Conservación de las emulsiones
País Año Producto España 2007 Rellenos de sandwich con queso EEUU 2007 Jerky cheese N Zelanda 2009 Calostro
Dairy Products
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Wave 6000/120
www.hiperbaric.com
RODILLA (España)
Rellenos para sándwich basado en queso o mayonesa y con ingredientes
PET
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Bebida a base de calostro - HDPE
Hiperbaric 55
NEW IMAGE Natural Health (NZ)
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ü Extracción de la carne cruda de mariscos y crustáceos, procesada pero no cocida.
ü Desarrollo de nuevos productos.ü Incremento de la productividad y reducción de costes.ü Higienización (inactivación de Vibrio)ü Incremento de la vida útil.
País Año Producto USA 1999 Ostras USA 2001 Ostras
USA 2001 Ostras
USA 2001 Ostras
Canada 2004 Pescado Canada 2004 Langosta N. Zealand 2004 Mejillones en mitades. Italy 2004 Bacalao desalado. Spain 2004 Salmón, atún y merluza RTE USA 2005 Langosta Korea 2006 Mariscos Canada 2006 Pescado Japón 2007 Mariscos
Nota : letra azul = equipos de NC Hyperbaric
Fish Products
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Supermarket in USA
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High Pressure High Temperature (HPHT or PATS):Vasija de 55 litros - 630 MPa - hasta +120ºC bajo presión
HIPERBARIC 55HTü Diseño horizontal:gradiente de temperatura reducidoü Control independientre de temperatura del agua de presiónü Sistema de carga y descarga automáticaü Control de temperatura de la vasija de presiónü Sistema de calentado/enfriado
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Ultra High Pressure Homogenization
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1900. First Homogenizers
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1902. Gaulin
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Aims of Conventional Homogenizers
• Emulsion Stabilization
• Improved Taste
• Improved Texture
• Milk, Cream and Ice creams
• Pressures up to 50 MPa
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1980 High Pressure Homogenization is Born (HPH)
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HPH
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Up to 150 MPa
HPH
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HPH Conclusions
• More Stable Emulsions
• Improved Texture in Yogurts
• Microbial Counts Reduction
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200-250 MPa
1990 First Prototypes of Ultra High Pressure Homogenization
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2003. First Valves and Prototypes of UHPH with Double Intensifier Capable of
Working up to 350 MPa
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TEM
Listeria monocytogenes inoculate in PBS (0.01 M, pH 7.2)
(a) Untreated cells
(b, c, d) Treated Cells at 100, 200 and 300 MPa at 25ºC
(Vachon et al., 2002)
(a) (b)
(c) (d)
Destrucción de microorganismosHPH- UHPH
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Ø Microbial reductionØ Enzymatic activity
reduction
Food preservation
Without treatment
(Vachon et al., 2002)
100 MPa
200 MPa 300 MPa
Ø Particle size reductionØ Modification of colloidal
structures
Increasing physical stability
UHPH Effects on colloidal foods
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UHPH and Milk and Dairy Products
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Microbiological quality of goat milk for making cheese treated by UHPH (log cfu/ml)
Microbial inactivation by UHPH
Treatment
Microbiota RA 100 200 300
Total bacteria 6.41 ± 1.38 a 5.54 ± 0.57 b 1.80 ± 0.52 c 1.39 ± 0.15 c Psychrotrophic bacteria 6.49 ± 1.36 a 5.62 ± 0.67 b 1.34 ± 0.21c 1.21 ± 0.36 c Enterobacteriaceae 2.01± 0.85 a 0.96 ± 0.40 b ND ND Lactobacilli 3.64 ± 0.38 a 3.12 ± 0.22 b ND ND Lactococci 6.35 ± 1.46 a 5.41 ± 0.54 b 1.62 ± 0.56 c 0.95 ± 0.15 d
Quevedo et al. (2011)ND: not detected (under detection limit)
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Milk fat globule disruption
15-20 MPa
X30.000
200 MPa
Conventionalhomogenization
UHPH
RA
Particle size (µm)
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Transmission electron microscopyMilk fat globule membrane
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Rennet coagulation aptitude
Quevedo et al. (2011)
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Rennet coagulation
Confocal microscopy
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Fresh cheese from UHPH milkCheesemaking
Zamora et al. (2011)
UH PA HP
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Yogurt from UHPH milkYogurt making
• Yogurts from UHPH-treated milk are firmer than those from HT+SMP
•UHPH gels are more homogeneous, compact and less porous than HT+SMP gels
•The fat fraction is much more dipersed in UHPH gels and so, it is completely incorporated into the network
HT+SMP
10µ
200 MPa
10µ
200 MPa
10µ
200 MPa
10 µ
200 MPa
10 µ
Treatment Storage Time (days)
1 7 14 21 28
HT+SMP 1.42a 1.42a 1.43a 1.37a 1.42a
200 MPa 1.83b 1.79b 1.81b 1.86b 1.87b
300 MPa 1.99c 2.13c 2.27c 2.33c 2.23c
Firmness (N)
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Yogurt from UHPH milkYogurt making
ü Good aptitude of milk to acid coagulation without needing to add skim milk powder
ü Great firmness and water retention capacity during storage at cold temperatures
ü Low acidity and excellent sensory characteristics
Serra et al. (2007, 2008, 2009)
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Effects of UHPH on milkü Similar microbial quality to high pasteurized milk (90ºC for 15 s) with a treatment of 200-300 MPa and Ti = 30ºC or possibility to sterilization with 300 Mpa and Ti=75ºC compared to UHT milk.
ü Great physical stability against creaming during storage at cold temperatures
ü Whey protein denaturation and aggregation (UHPH at 300 MPa: 37%; PA at 90ºC for 15 s: 47%; b-Lg)
ü Slight reduction of micelle casein size
ü Slight mineral equilibrium alteration (transfer of soluble calcium and phosphate to colloidal phase)
ü Fat globule disruption and composition of milk fat globule membrane altered
ü No lipolysis phenomena due to LPL inactivation by UHPH (200-300 MPa)
ü Good technologic aptitude to rennet and acid coagulations
Pereda et al. (2006, 2007, 2008, 2009) and Zamora et al. (2007)
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UHPH and Vegetable Milks
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Composition of vegetable milks
% w/w
Almond milk Soy milk
Dry matter 5.18±0.01
Protein 1.15±0.04
Fat 1.93±0.07
carbohydrates 1.99±0.02
ashes 0.11±0.04
6.53±0.39
2.68±0.17
1.92±0.18
1.35±0.05
0.18±0.05
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Microbiological analysis
Almond milk Soy milk
Treatment Total counts* Spores* Total counts* Spores*
Control 4.4 ± 0.5 4.21 ± 0.07 4.21 ± 0.16 3.18 ± 0.06
UHT ND ND ND ND
Pasteurized 4.0 ± 0.18 3.60 ± 0.20 3.27 ± 0.17 2.27 ± 0.01
200, 55 (1) 3.21 ± 0.16 3.20 ± 0.03 3.06 ± 0.05 2.05 ± 0.07
200, 65 2.03 ± 0.07 1.83 ± 0.01 1.76 ± 0.17 1.02 ± 0.01
200, 75 ND ND ND ND
300, 55 ND ND ND ND
300, 65 ND ND ND ND
300,75 ND ND ND ND
(1) MPa, ºC: inlet temperature of UHPH-treated samples* cfu/ml
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Temperatures in UHPH
UHPH treatments
(MPa)
Inlet temperature of sample
(ºC)
T in the high pressure
valve (ºC)
Outlet temperature of sample
(ºC)
200 55±0.5 105.7 ± 0.58 27.1 ± 1.0
300 55±0.5 128.3 ± 1.53 27.3 ± 1.1
200 65±0.5 111.7 ± 1.15 27.0 ± 1.0
300 65±0.5 130.7 ± 1.15 26.2 ± 0.8
200 75±0.5 117.0 ± 2.00 25.6 ± 2.7
300 75±0.5 135.7 ± 1.53 26.2 ± 2.2
Time less than 0.3 sec.
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Sterility Study
Samples were taken aseptically into sterilized bottles and then incubated at 30ºC for 20 days.
Treatment—Ti Tm-less 0.5sg Day 2 Day 7 Day 20
200 MPa 65ºC 111,7 coagulated
200 MPa 75ºC 130,7 coagulated
300 MPa 65ºC 117,0 - 3.97 ± 0.08 coagulated
300 MPa 75ºC 135,7 - - -
UHT (142ºC- 6 sec.) - - -
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Sediment formation measured by turbiscan
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Particle size analysis
0
0,2
0,4
0,6
0,8
1
1,2
1,4
Contro
lUHT
Paste
urized
200,
5520
0, 65
200,
7530
0, 55
300,
6530
0,75
Almond milk
Soymilk
Particle size (mm) of vegetable milks: Sauter Diameter (d3,2)
300 MPa
200 MPa
UHT
Raw
Pasteurized
Particle size distribution in soymilk
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Stability index by centrifugation (% w/w of sedimented particles)
0
1
2
3
4
5
6
7
8
9
10
Control
UHTPasteurized
200, 55
200, 65
200, 75
300, 55
300, 65
300,75
Almond milk
Soymilk
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Oxidation (meq/L hydroperoxides)
0
0,05
0,1
0,15
0,2
0,25
0,3
0,35
0,4
0,45
Contro
lUHT
Paste
urized
200,
55
200,
65
200,
75
300,
55
300,
65
300,7
5
Almond milk
Soymilk
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Reasons for applying UHPH to vegetable milks
Ø Alternative to dairy milk
Ø Health benefits: fat fraction composition, rich in antioxidants, balanced nutritional profile
Ø Processed by conventional heat treatments, specially UHT, which implies heat damage
Ø Stability problems, specially sedimentation of solid particles and creaming of fat globules
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UHPH and Juices
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Effect on temperature in apple juice during UHPH treatment atdifferent inlet temperature (Ti).
Temperatures (ºC)
Ti(ºC)
Pressures (MPa)
T 1 T 2 To
4
0 6.5 0.2 14.2 2.5 15.5 2.3
100 6.4 0.5 38.5 2.6 19.5 0.8
200 6.9 0.3 63.8 1.6 22.3 3.1
300 7.9 0.5 85.8 2.1 29.5 3.7
20
0 19.5 0.9 20.3 1.6 21.3 1.2
100 19.3 0.5 45.5 0.5 27.8 1.3
200 20.0 0.6 72.5 1.9 30.8 1.7
300 20.4 0.5 90.7 4.2 31.5 1.5
Mean Standard Deviation of three independent experiments (n=3) .(T1) temperature just before the high-pressure valve, (T2) temperaturejust after the high-pressure valve, (To) the outlet temperature. ~0.5 s
TEMPERATURES DURING PROCESSING
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• BI • HMF
CtrlPast
100 MPa200 MPa
300 MPa
4º C
20º C0,00
0,02
0,04
0,06
0,08
0,10
0,12
0,14
0,16
0,18
0,20
Brow
ning
Inde
x
CtrlPast
100 MPa200 MPa
300 MPa
4º C
20º C0,0
0,5
1,0
1,5
2,0
2,5
HM
F ( m
g/L
)
PA<R=100=200=300
PA>>UHPH=R
Ctrl100 MPa
200 MPa300 MPa
4º C
20º C
0,000
0,005
0,010
0,015
0,020
0,025
0,030
0,035
0,040
HM
F ( m
g/L
)
PHYSICOCHEMICAL ANALYSIS Apple Juice
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Figure 1. Microbial population (log cfu/mL) of raw and treated apple juice during storage at 4 ºC.The present data are the mean value of three experiments standard deviation (n=6). WhereA)Total Count B)Psichrotrophs C)Mould and Yeast D)Lactobacilli E)Enterobacteria and F)FaecalColiforms at differents treatments. Raw(¨), 100 MPa at Ti=4 ºC (¡), 100 MPa at Ti=20 ºC (•),200M Pa at Ti=4 ºC ( ), 200 MPa at Ti=20 ºC (*), 300 MPa at Ti=4 ºC ( ), 300 MPa at Ti=20 ºC (+).
0
2
4
6
8
1 15 30 45 60
Lo
g (
cfu
/mL
)
.
Days
Microbial analysis
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100 MPA 200 MPA 300 MPA PA
PME14.4/7.8
%20.9/43.1
%ND ND
PPO 30% 40% ND ND
CtrlPast
100 MPa200 MPa
300 MPa
4º C
20º C0,00
0,02
0,04
0,06
0,08
0,10
0,12
0,14
0,16
0,18
0,20
Brow
ning
Inde
x
Enzymes
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Treatment Ascorbic Acid(mg/L)
Vit C Total(mg/L)
b-Carotene(mg/L)
R 0.22 0.03 a 6.77 1.10 b 11.38 0.59 d
100 at 4ºC 0.23 0.03 a 6.08 0.33 b 9.71 1.00 cd
200 at 4ºC 0.23 0.04 a 6.17 0.71 b 9.11 0.81 bc
300 at 4ºC 0.23 0.03 a 6.29 0.76 b 7.46 0.85 ab
100 at 20ºC 0.23 0.03a 6.56 0.96 b 7.75 1.00 ab
200 at 20ºC 0.23 0.02 a 6.47 0.88 b 7.48 0.09 ab
300 at 20ºC 0.24 0.03 a 6.49 0.88 b 7.67 0.35 ab
PA 0.23 0.04 a 0.76 0.14 a 6.82 0.43 a
R=UHPH=PA R=UHPH>>PA
Vitamins
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40
45
50
55
60
0
250
500
750
1000
1250
1500
1750
2000
Tot
al p
heno
lics
(mg
GA
E L
-1)
Ant
ioxi
dant
Cap
acit
y ( mM
TE
)
.
Antioxidan Capacity (ORAC) Antioxidant Capacity (TEAC)Antioxidant Capacity (FRAP) Antioxidant Capacity (DPPH)Total phenolics (Folin-Ciocalteau)
ab
c
*
a abbbbb
**
ANTIOXIDANT CAPACITY
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ControlControl
Control
150 MPa
150 MPa
150 MPa225 MPa
225 MPa
225 MPa
300 MPa
300 MPa
300 MPa
Control
225 MPa
Day: 0
Evolution Day: 30
Evolution Day: 15
Evo
luti
on
Day
: 30
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It is possible to produce long life apple juice byUHPH processing coupled with aseptic packaging.UHPH treatment (300 MPa and Ti=5ºC) was selectedto preserve apple juice and was successfully coupledto aseptic package technology. The UHPH-treatedjuice could exhibe microbiological, nutritional,physicochemical, biochemical and organolepticstability for about 21 months at 4 ºC (refrigerationtemperature).
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UHPH and Orange Juice
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0,00
0,40
0,80
1,20
1,60
UP
E/m
l
Control 100 MPa 200 MPa 300 MPa 90ºC/1min
Treatments
IT 10ºC/HT 30 sec IT 10ºC IT 20ºC
- PME activity as a function of the applied UHPH treatment.
- For comparing also control and thermal pasteurization treatment data are shown.
Orange Juice
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- Counts of main microbial groups before and after UHPH and thermal pasteurization treatments
Orange Juice
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45,87 ± 0,42 de8,66 ± 1,15 aPasteurized (90ºC/1min)
45,51 ± 0,42 d8,06 ± 1,73 a300 (IT 20 ºC)
44,21 ± 1,67 e7,60 ± 0,88 a300 (IT 10 ºC)
46,87 ± 1,43 c7,78 ± 0,99 a300 (IT 10 ºC/HT 30sec)
47,62 ± 0,45 c7,91 ± 1,71 a200 (IT 20 ºC)
46,58 ± 0,35 c7,78 ± 1,10 a200 (IT 10 ºC)
48,73 ± 0,70 b8,42 ± 1,35 a200 (IT 10 ºC/HT 30sec)
45,06 ± 0,35 de8,23 ± 2,44 a100 (IT 20 ºC)
47,47 ± 0,40 c7,88 ± 0,79 a100 (IT 10 ºC)
50,48 ± 1,82 a8,41 ± 1,23 a100 (IT 10 ºC/HT 30sec)
51,06 ± 1,18 a9,20 ± 1,26 aControl (Fresh juice)
Ascorbic acid(mg/100 ml)
Antioxidant capacity *FRAP (mmol Trolox
equivalent/l)Treatments
45,87 ± 0,42 de8,66 ± 1,15 aPasteurized (90ºC/1min)
45,51 ± 0,42 d8,06 ± 1,73 a300 (IT 20 ºC)
44,21 ± 1,67 e7,60 ± 0,88 a300 (IT 10 ºC)
46,87 ± 1,43 c7,78 ± 0,99 a300 (IT 10 ºC/HT 30sec)
47,62 ± 0,45 c7,91 ± 1,71 a200 (IT 20 ºC)
46,58 ± 0,35 c7,78 ± 1,10 a200 (IT 10 ºC)
48,73 ± 0,70 b8,42 ± 1,35 a200 (IT 10 ºC/HT 30sec)
45,06 ± 0,35 de8,23 ± 2,44 a100 (IT 20 ºC)
47,47 ± 0,40 c7,88 ± 0,79 a100 (IT 10 ºC)
50,48 ± 1,82 a8,41 ± 1,23 a100 (IT 10 ºC/HT 30sec)
51,06 ± 1,18 a9,20 ± 1,26 aControl (Fresh juice)
Ascorbic acid(mg/100 ml)
Antioxidant capacity *FRAP (mmol Trolox
equivalent/l)Treatments
-Antioxidant power and total content of ascorbic acid in the samples before and after UHPH and thermal pasteurization treatments.
Orange Juice
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Submicroencapsulation
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Submicroencapsulation
UHPH up to 400 MPa
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Control 300 MPa
Casein (2,5%) + β-Carotene (0,01%)
Results
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Turbiscan
STABLE DISPERSIONS
UNSTABLE DISPERSIONS
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TEM Casein submicrocapsules
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UHPH System 15 Prototype.
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UHPH System 100 Prototype.
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Ultra high pressure homogenization UAB team:
Buenaventura Guamis Victoria FerragutToni TrujilloArtur Xavier RoigManoli FernándezJoan Miquel QuevedoTomás López
Martín BuffaRamón GervillaJordi SaldoMaria del Mar SerraAna ZamoraAngela SuarezRoger Escriu
Acknowledgments:
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Thank you for your attention
Funentech EU ProjectStansted Fluid PowertABBioticsNectinaUABUMPIIMax Rubner-Institut (MRI)
Acknowledgments: