Technological aspects and potential applications of (ultra) high-pressure homogenisation
TL;DR: A review of high-pressure homogenization can be found in this article, where the authors discuss piston-gap type high pressure homogenisers equipped with specially designed HP-valves.
Abstract: The present review concerns homogenisation processing, and more particularly high-pressure homogenisation. Recent developments in high-pressure technology and the design of new homogenisation valves able to withstand pressures up to 350–400 MPa have indeed opened new opportunities to homogenisation processing in the dairy, pharmaceutical and cosmetic industries. Homogenisers equipped with high-pressure valves or interaction chambers of different designs, and consequently different flow characteristics (laminar or turbulent flow, cavitation, impingement on solid walls, fluid jet collision) are available. The present review will more particularly concern piston-gap type high-pressure homogenisers equipped with specially designed HP-valves able to reach 300–400 MPa for ultra-high-pressure homogenisation (UHPH). An overview of some recent UHPH studies will be summarised in the following sections including UHPH-induced microbial inactivation, characteristics of submicron emulsions and UHPH-induced protein structural changes and functionality.
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TL;DR: The focus of this review article is on the replacement of synthetic surfactants with natural emulsifiers, such as amphiphilic proteins, polysaccharides, biosurfactants, phospholipids, and bioparticles.
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TL;DR: All major pharmaceutical companies have realized the potential of drug nanocrystals and included this universal formulation approach into their decision trees and nanosuspensions are currently used at all stages of commercial drug development.
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TL;DR: A historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day is provided.
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Cites background from "Technological aspects and potential..."
...The rapid pressurization and the instantaneous pressure drop occurring in the disruption valve cause a temperature increase, which is minimized with cooling devices (Dumay et al., 2013; Schuchmann, 2016; Trujillo, Roig-Sagués, Zamora, & Ferragut, 2016)....
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TL;DR: In this paper, the potential of high-pressure homogenization (HPH) to solubilize chicken breast MPs in water was tested, and the results showed that HPH at 15,000psi (103,MPa) could induce the suspension of MPs with small particle size species (sub-filament, oligomers or monomer structure) and high absolute zeta potential, thus enhancing the solubility, flow ability and stability without individual protein degradation.
Abstract: Myofibrillar proteins (MPs) of chicken breast were generally insoluble in water. The potential of high-pressure homogenization (HPH) to solubilize chicken breast MPs in water was tested. The effects of 0 psi (0.1 MPa), 10,000 psi (69 MPa), 15,000 psi (103 MPa) and 20,000 psi (138 MPa) for two passes HPH on solubility, protein profile, particle property, flow property and microstructure of MPs in water were investigated. HPH at 15,000 psi (103 MPa) could induce the suspension of MPs with small particle size species (sub-filament, oligomers or monomer structure) and high absolute zeta potential, thus enhancing the solubility, flow ability and stability without individual protein degradation. Reduction of particle size and strengthening of intermolecular electrostatic repulsion appeared to be the main reasons in solubilizing MPs in water treated with HPH. Industrial relevance The qualitative characteristics of meat products are closely related to the solubility of meat proteins. Myofibrillar proteins (MPs), as major part of total muscle proteins, are generally considered to be insoluble in water. The results showed that high-pressure homogenization has potential application for solubilizing MPs in water to develop new meat-based products in the food industry.
116 citations
TL;DR: This article presents the surfactants, dispersants, and oil-soluble functional compounds used for designing food-grade nanoemulsions intended for packaging applications, and considers current characterization techniques as well as their potential antimicrobial activity against foodborne pathogens.
Abstract: The increasing demands for foods with fresh-like characteristics, lower synthetic additive and preservative contents, and low environmental footprint, but still safe to consume, have guided researchers and industries toward the development of milder processing technologies and more eco-friendly packaging solutions. As sustainability acquires an increasingly critical relevance in food packaging, bio-based and/or biodegradable materials stand out as suitable alternatives to their synthetic counterparts. In this context, the use of nanoemulsions has represented a step forward for improving the performance of sustainable food packaging devices, especially for the successful incorporation of new compounds and functionalities into conventional films and coatings. This class of emulsions, featuring unique optical stability and rheological properties, has been developed to protect, encapsulate, and deliver hydrophobic bioactive and functional compounds, including natural preservatives (such as essential oils from plants), nutraceuticals, vitamins, colors, and flavors. This article presents the surfactants (including naturally occurring proteins and carbohydrates), dispersants, and oil-soluble functional compounds used for designing food-grade nanoemulsions intended for packaging applications. The improved kinetic stability, bioavailability, and optical transparency of nanoemulsions over conventional emulsions are discussed considering theoretical concepts and real experiments. Bottom-up and top-down approaches of nanoemulsion fabrication are described, including high-energy (such as high-pressure homogenizers, microfluidics, ultrasound, and high-speed devices) and low-energy methods (for instance, phase inversion and spontaneous emulsification). Finally, incorporation of nanoemulsions in biopolymer matrixes intended for food packaging applications is also addressed, considering current characterization techniques as well as their potential antimicrobial activity against foodborne pathogens.
115 citations
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TL;DR: This review describes the principles of formation and stability of nano-emulsions, namely high energy emulsification (using homogenisers), low energy emulsion preparation, and the principle of the phase inversion temperature (PIT), and the role of the adsorbed layer thickness.
1,662 citations
TL;DR: The physical background of the diminution process, effects of production parameters (power density, number of homogenisation cycles) on crystal size, clinical batch production and scaling up of the production are presented.
972 citations
TL;DR: In this article, a review highlights re-coalescence of new droplets during high-energy emulsification along with some common and important emulsion techniques and different factors affecting emulsion droplet size.
652 citations
TL;DR: Fluorescence quenching showed that curcumin molecules quench the intrinsic fluorescence of caseins upon binding, and the utility of CMs as carriers ofCurcumin was evaluated by using in vitro cultured HeLa cells.
491 citations
TL;DR: A new ultra high-pressure homogenizer (STANSTED, UK) going up to 350 MPa was used to realize very fine oil-in-water emulsions.
Abstract: A new ultra high-pressure homogenizer (STANSTED, UK) going up to 350 MPa, was used to realize very fine oil-in-water emulsions The effect of homogenizing pressure (from 20 to 300 MPa) was studied on model emulsions stabilized by whey proteins Oil droplet size distributions were measured by laser-light scattering Rheological properties were characterized with a coaxial cylinder rheometer The results showed significant modifications in the structure and the texture of emulsions with increasing pressure Ultra high-pressure homogenizing conditions brought about the high oil content emulsions (>40% wwb) from shear-thinning behaviors (at 20 MPa) to Newtonian behaviors (at 300 MPa) Droplet size was reduced with increasing pressure However, the flow curves could not be fully explained by the droplet size distributions
454 citations