Journal ArticleDOI
Technological aspects and potential applications of (ultra) high-pressure homogenisation
Eliane Dumay,Dominique Chevalier-Lucia,Laetitia Picart-Palmade,Amal Benzaria,Alvar Gràcia-Julià,Claire Blayo +5 more
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TLDR
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.read more
Citations
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Journal ArticleDOI
Effects of high‐pressure homogenisation on structural and functional properties of mussel (Mytilus edulis) protein isolate
TL;DR: In this paper, the effects of high pressure homogenization (HPH) treatment on structural and functional properties of mussel protein isolate (MPI) were investigated, and the potential of HPH technology to process MPI due to improving its functional properties.
BookDOI
Food nanoscience and Nanotechnology
TL;DR: Food nanoscience and Nanotechnology, Food nanos science and nanotechnology, کتابخانه دیجیتالی علوم پزشکی و شهید بهشتی.
Journal ArticleDOI
Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review
TL;DR: In recent years, the consumers' demands for fruit and vegetable juices (F&VJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly as mentioned in this paper.
Journal ArticleDOI
Current insights in yeast cell disruption technologies for oil recovery: A review
TL;DR: Several mechanical and non-mechanical cell disruption technologies have been reported in the literature and are summarized in this review and a special focus is given for bead milling, high-pressure homogenization, ultrasound-, and microwave-assisted extraction.
Journal ArticleDOI
Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review
TL;DR: The quality and safety of food products are the two factors that most influence the demands made by consumers as mentioned in this paper, and contractual food sterilization and preservation methods often result in unfavorable conditions.
References
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Journal ArticleDOI
Formation and stability of nano-emulsions
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.
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Drug nanocrystals of poorly soluble drugs produced by high pressure homogenisation
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.
Journal ArticleDOI
Re-coalescence of emulsion droplets during high-energy emulsification
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.
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Fluorescence study of the curcumin-casein micelle complexation and its application as a drug nanocarrier to cancer cells.
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.
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Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions
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.