Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review

Aceti A, Cavallarin L, Martini S, Giribaldi M, Vitali F, Ambretti S, Zambrini V, Corvaglia L (2020) Effect of alternative pasteurization techniques on human milk’s bioactive proteins. J Pediatr Gastroenterol Nutr 70(4):508–512. https://doi.org/10.1097/MPG.0000000000002598

Article  PubMed  CAS  Google Scholar 

Alberts B, Johnson A, Lewis J, Raff M, Roberts K, Walter P (2002). The lipid bilayer. https://www.ncbi.nlm.nih.gov/books/NBK26871/

Ali Redha A, Valizadenia H, Siddiqui SA, Maqsood S (2022) A state-of-art review on camel milk proteins as an emerging source of bioactive peptides with diverse nutraceutical properties. Food Chem 373:131444. https://doi.org/10.1016/J.FOODCHEM.2021.131444

Article  PubMed  CAS  Google Scholar 

Ambrosi V, Polenta G, Gonzalez C, Ferrari G, Maresca P (2016) High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins. Innov Food Sci Emerg Technol 38:294–301. https://doi.org/10.1016/J.IFSET.2016.05.009

Article  CAS  Google Scholar 

Anema SG (2022) Denaturation of α-lactalbumin and bovine serum albumin in pressure-treated reconstituted skim milk. Food Chem Adv 1:100002. https://doi.org/10.1016/J.FOCHA.2021.100002

Article  Google Scholar 

Antonov YA, Moldenaers P, Cardinaels R (2022) Binding of lambda carrageenan to bovine serum albumin and non-equilibrium effects of complexation. Food Hydrocolloids 126:107321. https://doi.org/10.1016/J.FOODHYD.2021.107321

Article  CAS  Google Scholar 

Ávila M, Gómez-Torres N, Delgado D, Gaya P, Garde S (2017) Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese. Food Res Int 100:595–602. https://doi.org/10.1016/J.FOODRES.2017.07.043

Article  PubMed  Google Scholar 

Baier D, Schmitt C, Knorr D (2015) Effect of high pressure—low temperature processing on composition and colloidal stability of casein micelles and whey proteins. Int Dairy J 43:51–60. https://doi.org/10.1016/J.IDAIRYJ.2014.11.008

Article  CAS  Google Scholar 

Blinov AV, Siddiqui SA, Nagdalian AA, Blinova AA, Gvozdenko AA, Raffa VV, Oboturova NP, Golik AB, Maglakelidze DG, Ibrahim SA (2021) Investigation of the influence of Zinc-containing compounds on the components of the colloidal phase of milk. Arab J Chem 14(7):103229. https://doi.org/10.1016/J.ARABJC.2021.103229

Article  CAS  Google Scholar 

Blinov AV, Siddiqui SA, Blinova AA, Khramtsov AG, Oboturova NP, Nagdalian AA, Simonov AN, Ibrahim SA (2022) Analysis of the dispersed composition of milk using photon correlation spectroscopy. J Food Compos Anal 108:104414. https://doi.org/10.1016/J.JFCA.2022.104414

Article  CAS  Google Scholar 

Bogahawaththa D, Chandrapala J, Vasiljevic T (2017) Thermal denaturation of bovine immunoglobulin G and its association with other whey proteins. Food Hydrocolloids 72:350–357. https://doi.org/10.1016/J.FOODHYD.2017.06.017

Article  CAS  Google Scholar 

Cadesky L, Walkling-Ribeiro M, Kriner KT, Karwe MV, Moraru CI (2017) Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates. J Dairy Sci 100(9):7055–7070. https://doi.org/10.3168/JDS.2016-12072

Article  PubMed  CAS  Google Scholar 

Cappozzo JC, Koutchma T, Barnes G (2015) Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies. J Dairy Sci 98(8):5068–5079. https://doi.org/10.3168/JDS.2014-9190

Article  PubMed  CAS  Google Scholar 

Cavender GA, Kerr WL (2020) Microfluidization of full-fat ice cream mixes: effects on rheology and microstructure. J Food Process Eng 43(2):e13350. https://doi.org/10.1111/JFPE.13350

Article  Google Scholar 

Chawla A, Lobacz A, Tarapata J, Zulewska J (2021) UV light application as a mean for disinfection applied in the dairy industry. Appl Sci 11(16):7285. https://doi.org/10.3390/APP11167285

Article  CAS  Google Scholar 

Chen X, Bhandari B, Zhou P (2019) Insight into the effect of glycerol on stability of globular proteins in high protein model system. Food Chem 278:780–785. https://doi.org/10.1016/J.FOODCHEM.2018.11.117

Article  PubMed  CAS  Google Scholar 

Chen G, Wu C, Chen X, Yang Z, Yang H (2022) Studying the effects of high pressure–temperature treatment on the structure and immunoreactivity of β-lactoglobulin using experimental and computational methods. Food Chem 372:131226. https://doi.org/10.1016/J.FOODCHEM.2021.131226

Article  PubMed  CAS  Google Scholar 

Contador R, Delgado-Adámez J, Delgado FJ, Cava R, Ramírez R (2013) Effect of thermal pasteurisation or high pressure processing on immunoglobulin and leukocyte contents of human milk. Int Dairy J 32(1):1–5. https://doi.org/10.1016/J.IDAIRYJ.2013.03.006

Article  CAS  Google Scholar 

de Maria S, Ferrari G, Maresca P (2015) Rheological characterization and modelling of high pressure processed Bovine Serum Albumin. J Food Eng 153:39–44. https://doi.org/10.1016/J.JFOODENG.2014.12.013

Article  Google Scholar 

Delorme MM, Guimarães JT, Coutinho NM, Balthazar CF, Rocha RS, Silva R, Margalho LP, Pimentel TC, Silva MC, Freitas MQ, Granato D (2020) Ultraviolet radiation: an interesting technology to preserve quality and safety of milk and dairy foods. Trends Food Sci Technol 102:146–154. https://doi.org/10.1016/J.TIFS.2020.06.001

Article  CAS  Google Scholar 

Dhineshkumar V, Ramasamy D, Siddharth M (2016) High pressure processing technology in dairy processing: a review. Asian J Dairy Food Res 35(2):87–95. https://doi.org/10.18805/AJDFR.V35I2.10718

Article  Google Scholar 

Dubois C, Herrada I, Barthe P, Roumestand C (2020) Combining high-pressure perturbation with NMR spectroscopy for a structural and dynamical characterization of protein folding pathways. Molecules 25(23):5551. https://doi.org/10.3390/MOLECULES25235551

Article  PubMed  PubMed Central  CAS  Google Scholar 

Foster DM, Poulsen KP, Sylvester HJ, Jacob ME, Casulli KE, Farkas BE (2016) Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves. J Dairy Sci 99(11):8575–8588. https://doi.org/10.3168/JDS.2016-11204

Article  PubMed  CAS  Google Scholar 

France TC, Kelly AL, Crowley SV, O’Mahony JA (2021) Cold microfiltration as an enabler of sustainable dairy protein ingredient innovation. Foods 10(9):2091. https://doi.org/10.3390/FOODS10092091

Article  PubMed  PubMed Central  Google Scholar 

Franco I, Pérez MD, Conesa C, Calvo M, Sánchez L (2018) Effect of technological treatments on bovine lactoferrin: an overview. Food Res Int 106:173–182. https://doi.org/10.1016/J.FOODRES.2017.12.016

Article  PubMed  CAS  Google Scholar 

Garza-Cadena M, Ortega-Rivera D et al (2023) A comprehensive review on Ginger (Zingiber officinale) as a potential source of nutraceuticals for food formulations: towards the polishing of gingerol and other present biomolecules Food Chem 413:135629. https://doi.org/10.1016/j.foodchem.2023.135629

Article  PubMed  CAS  Google Scholar 

Han T, Wang M, Wang Y, Tang L (2020) Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein. LWT 130:109560. https://doi.org/10.1016/J.LWT.2020.109560

Article  CAS  Google Scholar 

He JS, Mu TH, Guo X, Zhu S, Azuma N, Kanno C (2013) Comparison of the gel-forming ability and gel properties of α-lactalbumin, lysozyme and myoglobin in the presence of β-lactoglobulin under high pressure. Food Hydrocolloids 33(2):415–424. https://doi.org/10.1016/J.FOODHYD.2013.04.010

Article  Google Scholar 

He X, Mao L, Gao Y, Yuan F (2016) Effects of high pressure processing on the structural and functional properties of bovine lactoferrin. Innov Food Sci Emerg Technol 38:221–230. https://doi.org/10.1016/J.IFSET.2016.10.014

Article  CAS  Google Scholar 

Hemar Y, Xu C, Wu S, Ashokkumar M (2020) Size reduction of “reformed casein micelles” by high-power ultrasound and high hydrostatic pressure. Ultrason Sonochem 63:104929. https://doi.org/10.1016/J.ULTSONCH.2019.104929

Article  PubMed  CAS  Google Scholar 

Hite BH (1899) The effect of pressure in the preservation of milk: a preliminary report. West Virginia Agricultural and Forestry Experiment Station Bulletins 58:15–35

Comments (0)

No login
gif