The impact of the high-pressure homogenization on some microorganisms and enzymes – a review®

• Autorzy: Kabziński Maciej

Warianty tytułu

PL

Wpływ homogenizacji wysokociśnieniowej na wybrane mikroorganizmy i enzymy – przegląd publikacji®

• Języki publikacji: EN

Abstrakty

EN

The article presents the effect of high-pressure homogeniza-tion (HPH) on the reduction of microbial growth and changes in the activity of enzymes in food. The publications on the impact of HPH on the bacteria of the Alicyclobacillus, Escheri-chia and Lactobacillus genies, yeasts of the Zygosaccharomy-ces genus, as well as changes in the activity of the enzymes: alpha-amylase, amyloglucosidase, pectin methylesterase, glucose oxidase and neutral protease were reviewed.

PL

W artykule przedstawiono wpływ homogenizacji wysokociśnieniowej (HPH) na redukcję wzrostu drobnoustrojów oraz zmiany aktywności enzymów w żywności. Dokonano przeglądu publikacji dotyczących wpływu HPH na bakterie z rodzaju Alicyclobacillus, Escherichia oraz Lactobacillus, drożdży z rodzaju Zygosaccharomyces, a także zmiany aktywności enzymów: alfa-amylazy, amyloglukozydazy, metyloesterazy pektynowej, oksydazy glukozowej i neutralnej proteazy.

Słowa kluczowe

EN

high pressure homogenization; food; microorganisms; enzymes

PL

homogenizacja wysokociśnieniowa; żywność; drobnoustroje; enzymy

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2020
• Tom: nr 2
• Strony: 195--202
• Opis fizyczny: Bibliogr. 18 poz., fig., rys.

Twórcy

autor

Kabziński Maciej

• University of Agriculture in Krakow, Poland

Bibliografia

• [1] AUGUSTO P.E.D., A. IBARZ, M. CRISTIANI-NI.2012. “Effects of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-deoendent and steady-state shear”. Journal of Food Engineering 111: 570–579.
• [2] BEVILACQUA A., F. CIBELLI, M.R. CORBO, M. SINIGAGLIA.2007. “Effects of high-pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory medium”. Letters in Applied Microbiology 45: 382–386.
• [3] BEVILACQUA A., M.R. CORBO, M. SINI-GAGLIA. 2012. “High-pressure homogenization and benzoate to control Alicyclobacillus acidoterrestris: a possible way?”. International Journal of Food Science and Technology 47: 879–883.
• [4] BEVILACQUA A., C. COSTA, M.R. CORBO, M. SINIGAGLIA.2009. “Effects of the high pressure of homogenization on some spoiling microorganisms, representative of fruit juice microflora, inoculated in saline solution”. Letters in Applied Microbiology 48: 261–267.
• [5] CARBONELL J.V., L. NAVALLO, L. IZQUIERDO, E. SENTANDREU.2013. “Influence of high pressure homogenization and pulp reduction on residual pectinmethyloestarese activity, cloud stability and accept-ability of Lane Late orange juice: A study to obtain high quality orange juice with extended shelf life”. Journal of Food Engineering 119: 696–700.
• [6] DIELS A.M.J., L. CALLEWAERT, E.Y. WUYTACK, B. MASSCHALCK, C.W. MICHIELS.2004. “Moderate Temperatures Affect Escherichia coli Inactivation by High-Pressure Ho-mogenization Only through Fluid Viscosity”. Biotechnological Progresses 20: 1512–1517.
• [7] DONSI F., M. ANNUNZIATA, G. FERRARI. 2013. “Microbial inactivation by high pressure homogenization: Effect of the disruption valve geometry”. Journal of Food Engineering 115: 362–370.
• [8] FRANCHI M.A., A.A.L. TRIBST, M. CRISTIANI.2013. “High pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer”. Journal of Institute of Brewing and Distilling 119: 237–241.
• [9] KUMAR S., H. THIPPAREDDI, J. SUBBIAH, S. ZIVANOVIC, P.M. DAVIDSON, F. HARTE.2009. “Inactivation of Escherichia coli K-12 in Apple Juice Using Combination of High-Pressure Homogenization and Chitosan”. Food Microbiology and Safety 74, 1: M8–M14.
• [10] MILLER J., M. ROGOWSKI, W. KELLY. 2002. “Using a CFD Model To Understand the Fluid Dynamics Promoting E. coli Breakage in a High-Pressure Homogenizer”. Biotechnological Progresses 18: 1060–1067.
• [11] PATRIGNANI F., L. VANNINI, S.L.S. KAMDEN, R. LANCIOTTI, M.E. GERZONI. 2010. “Potentialities of High-Pressure Homogenization to Inactivate Zygosaccharomyces bailli in Fruit Juices”. Food Microbiology and Safety 75, 2: M116–M120.
• [12] SUN W., S. MAO, L. CHIU LI, L. FANG.2011. „Nanonization of Itraconazole by High Pressure Homogenization: Stabilizer Optimization and Effect of Particle Size on Oral Absorption”. Journal of Pharmaceutical Sciences 100, 8: 3365–3373
• [13] TABANELLI G., F. PATRIGNANI, F. GARDINI, G. VINDEROLA, J. REINHEIMER, L. GRAZIA, R. LANCIOTTI. 2013. “Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli.” Letters in Applied Microbiology 58: 109–117.
• [14] TRIBST A.A.I., P.E.D. AUGUSTO, M. CRISTIA-NINI. 2013. “Multi-pass high pressure homogenization of commercial enzymes: effect on the activities of glucose oxidase, neutral protease and amyloglo-cusidase at different temperatures”. Innovative Food Science and Emerging Technologies 18: 83–88.
• [15] TRIBST A.A.I., P.E.D. AUGUSTO, M. CRISTIA-NINI. 2012. “The effect of the high pressure homoge-nization on the activity and stability of a commercial neutral protease from Bacillus subtilis”. International Journal of Food Science and Technology 47: 716–722.
• [16] TRIBST A.A.L., M. CRISTIANINI.2012. “Changes in commercial glucose oxidase activity by high pressure homogenization”. Innovative Food Science and Emerging Technologies 16: 355–360.
• [17] TRIBST A.A.L., M. CRISTIANINI.2012. “High pressure homogenization of a fungi α-amylase”. Innovative Food Science and Emerging Technologies 13: 107–111.
• [18] TRIBST A.A.L., M. CRISTIANINI.2012. “Increasing fungi amyloglucosidase activity by high pressure homogenization”. Innovative Food Science and Emerging Technologies 16: 21–25.

Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).