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Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization
Author(s) -
Xia Xiudong,
Dai Yiqiang,
Wu Han,
Liu Xiaoli,
Wang Ying,
Cao Jianping,
Zhou Jianzhong
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13912
Subject(s) - shelf life , food science , homogenization (climate) , chemistry , high pressure , beverage industry , microorganism , particle size , flavor , pasteurization , apparent viscosity , viscosity , materials science , biology , composite material , ecology , bacteria , biodiversity , genetics , engineering physics , commerce , engineering , business
In this study, results showed that increasing the pressure and number of passes of high‐pressure homogenization (HPH) could remarkably increase the lethality to microorganisms, shelf life, and the L* , a* ,and ∆ E* values of color but decrease the particle size and the b* value of color. Moreover, we observed a decreasing trend to inactivate microorganisms at a fixed pressure. When the pressure is below 100 MPa, increased pressure and number of passes could significantly decrease the solid sedimentation and viscosity of the HPH‐treated lupin‐based beverage. However, when the pressure reached 175 MPa and the pass number was increased from 2 to 4 and 6, no significant effects on the solid sedimentation and viscosity of HPH‐treated lupin‐based beverage were observed. These results indicate that increased pressure and multiple passes of HPH treatment could further decrease the microbial counts and particle size, and increase the shelf life and dispersion stability of lupin‐based beverage. Practical applications HPH‐treated products are smoother and have better flavor, texture, color, taste, and longer shelf life compared with non‐HPH‐treated products. The operating pressure, inlet temperature, and number of passes are the most important parameters of HPH treatment. In this study, we conformed that the multiple‐pass approach at low pressure (<200 MPa) is viable for fluid food processing compared with the lower cumulative effectiveness of a very high‐pressure single pass (>200 MPa). Moreover, low‐pressure equipment showed a lower cost of maintenance. Because of the protein‐rich and health benefits properties, the genus Lupinus , have been considered as an alternative of raw materials for plant‐derived products. Low pressure (50, 100, and 175 MPa) combined with multiple passes could significantly increase the physicochemical and microbial characteristics of lupin‐based beverage.