Reduction of IgE Immunoreactivity of Whole Peanut (Arachis hypogaea L.) After Pulsed Light Illumination

Pulsed light (PL), a novel food processing and preservation technology, has been shown in literature to reduce allergen levels on peanut, soybean, almond and shrimp protein extracts. This study investigated how PL affected the immunoreactivity of whole peanut kernels at two sample-to-lamp distances (7 and 10 cm) and a PL frequency of 3 pulses/s. A combination of different illumination durations and distances were tested to explore the effective conditions for PL roasting of whole peanuts. After the PL treatments, crude protein of the whole peanuts was extracted and compared to that of the raw peanuts (control) in vitro for allergen reactivity using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Western blot, dot blot, and enzyme-linked immunosorbent assay (ELISA) with pooled plasma of allergenic patients. The SDS-PAGE, Western blot, dot blot results all showed that PL was capable of mitigating all major allergens of whole peanut kernels to an undetectable level. Indirect ELISA results showed 80 % signal reduction for the PL-treated peanut as compared to raw peanut. A closer distance (7 cm) between the PL lamp and the sample resulted in stronger reduction of IgE immunoreactivity than 10 cm.     

Impact of γ‐irradiation and thermal processing on the antigenicity of almond,cashew nut and walnut proteins

Whole unprocessed almonds, cashew nuts and walnuts were each subjected to γ‐irradiation (1, 5, 10 and 25 kGy) followed by heat processing including autoclaving (121 °C, 15 psi for 15 and 30 min), dry roasting (138 and 160 °C for 30 min each, 168 and 177 °C for 12 min each), blanching (100 °C for 5 and 10 min), oil roasting (191 °C, 1 min) and microwave heating (500 W for 1 and 3 min). Rabbit polyclonal antibodies were raised against each major protein isolated from defatted, but not subjected to γ‐irradiation and/or any thermal processing, almond, cashew nut and walnut flours. Immunoreactivity of almond, cashew nut and walnut proteins soluble in borate saline buffer, normalised to 1 mg protein ml^?1 for all samples, was determined by inhibition enzyme‐linked immunosorbent assay (ELISA) and Western blotting. ELISAs and Western blotting experiments indicated that almond, cashew nut and walnut proteins exposed to γ‐irradiation alone or followed by various thermal treatments remained antigenically stable. Copyright © 2004 Society of Chemical Industry     

Effects of pulsed UV-light on peanut allergens in extracts and liquid peanut butter

ABSTRACT:  Pulsed ultraviolet (PUV) light, a nonthermal technology, was used to treat both the peanut extracts and liquid peanut butter. The objective was to determine if such treatment would lead to a reduction in the allergenic properties of the peanut extract and butter. Peanut samples were PUV treated using a Xenon RS-3000C under the following conditions: 3 pulses/s, 14.6 cm from the central axis of the lamp, 4 min (extract) or 3 min (liquid peanut butter). After the treatment, the peanut samples were centrifuged and the supernatants analyzed by SDS-PAGE and competitive inhibition enzyme-linked immunosorbent assay (ciELISA). For comparison, boiling treatments were also performed. SDS-PAGE showed that while boiling treatment had little effect on the peanut allergens, PUV-light-treated samples displayed a reduced solubility or level of peanut allergens (63 kDa). Solubility of another allergen (18 to 20 kDa) was unaffected. Insoluble aggregates formed were responsible for the reduced level of allergens in PUV-light-treated samples. ciELISA showed that untreated samples exhibited an IgE binding 7-fold higher than the PUV-treated samples. It was concluded that PUV light was effective in reducing IgE binding of peanut extracts and liquid peanut butter. The current study provides an approach to the development of a possibly less allergenic peanut product. However, the reduction in actual allergenicity needs to be confirmed by clinical studies.     

Mitigation of Major Peanut Allergens by Pulsed Ultraviolet Light

Peanut allergy represents one of the most severe IgE-mediated reactions with food, but to date, the only effective way to prevent peanut allergy is total avoidance. If allergens could be mitigated during food processing before a product reaches the consumer, this would substantially lessen the food allergy problem. The efficacy of pulsed ultraviolet light (PUV), a novel food processing technology, on reducing peanut allergens, was examined. This study revealed for the first time that PUV was also capable of deactivating Ara h 2, the most potent allergenic protein of peanut. Protein extracts from raw and roasted peanuts were treated for 2, 4, and 6?min and peanut butter slurry was treated for 1, 2, and 3?min in a Xenon Steripulse XL 3000? PUV system. The distance from the central axis of the lamp was varied at 10.8, 14.6, and 18.2?cm. The SDS?CPAGE showed a reduction in the protein band intensity for Ara h 1, Ara h 2, and Ara h 3 at the energy levels ranging from 111.6 to 223.2?J/cm². Reduction of the protein band intensity for peanut allergens increased with treatment time but decreased with increased distance from the PUV lamp. The ELISA for peanut extracts and peanut butter slurry showed a reduction in IgE binding of up to 12.9- and 6.7-folds, respectively, compared to control.     

Reuterin and High Hydrostatic Pressure Treatments on the Inactivation of Listeria monocytogenes and Effect on the Characteristics of Cold-Smoked Salmon

The effect of reuterin and high hydrostatic pressure (HHP) processing at 450 MPa for 5 min on the inactivation of Listeria monocytogenes and the characteristics of cold-smoked salmon during 35 days at 4 and 10 °C were investigated. The growth rate of the pathogen was reduced by reuterin addition and a synergistic antimicrobial effect against L. monocytogenes was recorded when the biopreservative was applied in combination with HHP at 450 MPa for 5 min. This combined treatment prevented the pathogen recovery observed with individual treatments and delayed the spoilage of smoked salmon maintaining total viable counts under 3.5 log units during 35 days of storage at 4 °C. All treatments assayed induced changes in lightness (L*) and redness (a*), resulting in a brighter appearance of smoked salmon, whereas no modifications were recorded in shear strength values immediately after treatments. Moreover, reuterin and HHP treatments, individually or in combination, avoided the formation of biogenic amines during the 35 days of storage at 4 and 10 °C. The addition of reuterin in combination with HHP at 450 MPa for 5 min might be applied as a hurdle technology to improve the safety and extend the shelf life of lightly preserved seafood products, such as cold-smoked salmon.     

Effect of Proteolysis with Alkaline Protease Following High Hydrostatic Pressure Treatment on IgE Binding of Buckwheat Protein

Buckwheat is a popular food material in many Asian countries and it contains major allergenic proteins. This study was performed to analyze the effects of hydrolysis with alkaline protease following high hydrostatic pressure (HHP) treatment on the IgE binding of buckwheat protein. Extracted buckwheat protein was treated with HHP at 600 MPa for 30 min and hydrolyzed with alkaline protease for 240 min. IgE binding was examined using an enzyme‐linked immunosorbent assay (ELISA) with serum samples from 14 patients who were allergic to buckwheat. Depending on the serum samples, HHP treatment of buckwheat protein without enzymatic hydrolysis decreased the IgE binding by 8.9% to 73.2% or increased by 31% to 78%. The IgE binding of buckwheat protein hydrolyzed with alkaline protease decreased by 73.8% to 100%. The IgE binding of buckwheat protein hydrolyzed with alkaline protease following HHP treatment decreased by 83.8% to 100%. This suggested that hydrolysis with alkaline protease following HHP treatment could be applied to reduce the IgE binding of buckwheat protein.     

Comparison of Microbial Inactivation and Rheological Characteristics of Mango Pulp after High Hydrostatic Pressure Treatment and High Temperature Short Time Treatment

The effects of high hydrostatic pressure (HHP) treatments at pressures of 300–600 MPa for 1–20 min and of high-temperature, short-time (HTST) treatment on the inactivation of natural microorganisms in blanched mango pulp (BMP) and unblanched mango pulp (UBMP) were investigated. No yeasts, molds, or aerobic bacteria were detected in BMP or UBMP after HHP treatments at 300 MPa/15 min, 400 MPa/5 min, 500 MPa/2.5 min, and 600 MPa/1 min and HTST treatment at 110 °C/8.6 s. Therefore, these conditions were selected to study the effects of HHP and HTST treatments on pectin methylesterase (PME) activity, water-soluble pectin (WSP) levels, and the rheological characteristics of UBMP and BMP. HHP treatment at a pressure of 600 MPa for 1 min significantly reduced PME activity in UBMP and significantly activated PME in BMP, whereas pressures of 300–500 MPa activated PME regardless of blanching. However, PME activity was reduced by 97 % in UBMP and was completely inactivated in BMP by HTST treatment. WSP levels were significantly decreased by HHP treatment but were increased by HTST treatment in UBMP and BMP. Both HHP and HTST treatments increased the viscosity, storage modulus, and loss modulus of UBMP and BMP. No significant changes in total sugar, total soluble solids, titratable acid, or pH were found after any treatment.     

Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content

The aim of this study was to reduce the sodium chloride (NaCl) level in surimi-based products by adding lysine or cystine in combination with high hydrostatic pressure (HHP). For experiments, Alaska pollock surimi was used to prepare gels in a factorial design (3?×?3?×?2) using three additive levels (no additive, lysine, and cystine), three NaCl levels (0, 0.3, and 3 %), and two HHP levels (0 and 300 MPa/10 min/10 °C). After blending, the pastes, consisting of surimi, additives, and different levels of salt, were stuffed into casings, high pressure treated, and stored at 5 °C for 24 h (suwari gel). Subsequently, samples were heated at 90 °C for 30 min (kamaboko-type gel). To assess the degree of protein denaturation prior to gelation at 90 °C, suwari gels were analyzed by differential scanning calorimetry to determine myosin denaturation enthalpy. Kamaboko-type gels were characterized by lightness properties, water binding capacity, and mechanical properties (by puncture test). Results showed that the pressure treatment at 300 MPa and/or the addition of lysine or cystine (0 and 0.1 %) to low-sodium-chloride samples (0 and 0.3 %) resulted in gels with similar quality characteristics to those with the regular 3 % sodium chloride addition, most likely due to the protein unfolding induced by both HHP treatment and the additives used.     

Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila)

Pectinmethylesterase (PME), peroxidase (POD), and polyphenoloxidase (PPO) residual activities (RAs) and physicochemical parameters (pH, total soluble solids (TSS), water activity (a_w), viscosity and color) of Tommy Atkins and Manila mango purees (MPs) were evaluated after high hydrostatic pressure (HHP) treatments at 400–550 MPa/0–16 min/34 and 59 °C. HHP treatment applied at 59 °C induced higher enzyme inactivation levels than the treatment applied at 34 °C in both MPs. The lowest RA of PME (26.9–38.6%) and POD (44.7–53%) was achieved in Manila MP treated at 450 MPa/8–16 min/59 °C and 550 MPa/4–16 min/59 °C, respectively. Otherwise, Tommy Atkins puree pressurized at 550 MPa/8–16 min/59 °C had the lowest PPO RA (28.4–34%). A slight decrease in pH and TSS values of both HHP-processed MPs at 34 and 59 °C was observed, whereas the a_w remained constant after processing. The viscosity of MPs tended to augment up to 2.1 times due to the application of HHP. No significant changes were observed in color parameters of Tommy Atkins MP, except at 550 MPa and 59 °C where higher yellow index (YI) (122.4?±?3.3) and lower L* (37.3?±?5.3) were obtained compared to the untreated MP. HHP caused an increase in L* values in Manila MP, whereas no clear trend was observed in YI. HHP processing at 550 MPa combined with mild temperature (59 °C) during 8 min could be a feasible treatment to reduce enzymatic activity and preserve fresh-like quality attributes in MP.     

High Hydrostatic Pressure and Temperature Applied to Preserve the Antioxidant Compounds of Mango Pulp (<Emphasis Type="Italic">Mangifera indica</Emphasis> L.)

High hydrostatic pressure (HHP) processes combined with moderate heating can be used to preserve foods while maintaining general quality. The effect of these conditions on the total phenolic (TP), vitamin C (L-ascorbic acid (AA)), carotenoids, and antioxidant activity (AOA) of mango purees was evaluated. Purees were processed at 400–550 MPa/34 and 59 °C at different holding times. Unprocessed puree had TP of 26.6 mg gallic acid/100 g, 21.1 mg L-ascorbic acid/100 g, AOA of 885 μmol trolox equivalents/100 g, and total carotenoids of 6.0 mg β-carotene/100 g. HHP treatments increased the phenolic concentrations up to 34% (550 MPa/59 °C/2 and 4 min) compared with the initial content, probably due to improvement of their extraction. AA content was reduced significantly (10–45%) after all HHP processes performed at 59 °C, while at 34 °C, they were diminished only after 8 and 16 min of treatment (13–26%). At 34 °C and lower times, AA concentration increased in average 18%. Total carotenoid retention in HHP-treated samples varies from 77 to 98%, being the higher the temperature the lower the retention observed. The concentration of most individual carotenoids remains unchanged, but violaxanthin content was reduced (21–26%) and 9-cis-violaxanthin was increased by about 10%. The AOA was also increased (up to 39%) at some processing conditions. A linear correlation between the TP and AOA was obtained. HHP at 550 MPa combined with moderate temperature (34 °C) at processing times up to 8 min is recommended for the maximum retention of the antioxidant compounds of mango puree.     

Polyphenol oxidase/caffeic acid may reduce the allergenic properties of peanut allergens

Polyphenol oxidase (PPO) catalyzes the oxidation of tyrosine residues of proteins and, therefore, their cross‐linking. Previously we demonstrated that cross‐links produced by peroxidase (POD), which also catalyzes tyrosine oxidation, led to a reduction in the allergenic properties of peanut allergens. 11 We postulated in this study that PPO can also reduce the allergenic properties by cross‐linking the allergens. Because caffeic acid, a phenolic compound, can cross‐link proteins, its effect on peanut allergens was also examined. In the experiments, peanut extracts were treated with and without PPO, PPO/caffeic (pH 8, 37 °C for 1 h) and caffeic acid (pH 10.5, overnight), respectively. The samples were then analyzed for cross‐links and IgE binding by SDS‐PAGE, Western blots, and competitive inhibition ELISA. Results showed that, in all cases, cross‐links and a decrease of the levels of two peanut major allergens, Ara h 1 and Ara h 2, were observed. Of the three treatments, PPO/caffeic was the most effective in reducing IgE binding or the allergenic properties of peanut allergens. The availability of tyrosine residues was also demonstrated in a POD‐treated system, using a monoclonal antibody against dityrosine. We concluded that PPO/caffeic acid reduced the allergenic properties of Ara h 1 and Ara h 2 by cross‐linking and decreasing the levels of allergens. Copyright © 2005 Society of Chemical Industry     

Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice

The effects of high hydrostatic pressure (HHP) at 500 MPa for 10 min and ultrahigh temperature (UHT) at 110 °C for 8.6 s on the quality of cloudy ginger juice (CGJ) were investigated during storage for 91 days at 4 and 25 °C. The quality aspects studied were microbial stability and selected properties, including pH, total soluble solids (TSS), titratable acidity (TA), total phenols, gingerols, antioxidant capacity, color, and aroma composition. The results showed that HHP treatment led to a 3.0 log cycle reduction of microbial load but did not influence pH, TSS, TA, antioxidant capacity, and color (day 0). Total phenol content increased by 5.31 % after HHP treatment but decreased significantly by 14.74 % after UHT treatment (day 0). Gingerols increased by 14.43 and 14.18 % after HHP and UHT treatments (day 0), respectively. Monoterpenoids, which are the main volatile aroma compounds, did not change significantly after HHP treatment but decreased significantly by 2.27 % after UHT treatment (day 0). During storage, the decreases in total phenols, gingerols, and antioxidant capacity in the UHT-treated GCJ were more noticeable than those in the HHP-treated GCJ. Kinetic data of changes in total phenols, gingerols, and antioxidant capacity fitted into the combined model well. The changes in antioxidant capacity were positively and significantly correlated to total phenols and gingerols. Color darkened and aroma faded in both HHP-treated and UHT-treated CGJs during storage. The quality changes in samples stored at 25 °C were also more noticeable than those stored at 4 °C.     

Effects of high hydrostatic pressure on shelf life of lager beer

Filtered bright lager beer samples were either treated with high hydrostatic pressure (HHP, 350 MPa for 3 and 5 min at 20 °C) or conventional heat pasteurization (60 °C for 15 min). A storage period of 56 days showed that HHP and heat pasteurization had similar results in terms of pH and color (p<0.05). However HHP-treated samples had lower bitterness and protein sensitivity and higher chill haze values than the heat pasteurized samples at the end of the storage period. The microbiological stability of HHP-treated beers was the same as that of heat-treated beers, and the development of both lactic and acetic acid bacteria was inhibited for 56 days of storage. Although more studies should be carried out to investigate the effects of HHP treatment on different types of lagers and ales, our results revealed that HHP could be successfully used to increase the shelf life of beer even at temperatures well below those required for heat pasteurization.     

Changes in tannin solubility and microstructure of high hydrostatic pressure–treated persimmon cubes during storage at 4 °C

Condensed tannins are important bioactive compounds largely present in persimmon (Diospyros kaki L.f.). The aim of this work was to study the effect of the structural changes occurred during refrigerated storage in persimmon cubes treated with high hydrostatic pressure (HHP) on the solubility and location of tannins, and some physicochemical properties. Persimmon cubes were submitted to 200 MPa for 3 and 6 min at 37 °C and stored at 4 °C for 28 days. The microstructural study was carried out by low-temperature scanning electron microscopy, light microscopy and transmission electron microscopy. The physicochemical properties studied were total soluble tannins (TST), total soluble solids (TSS), pH, lightness, firmness and cohesiveness. Microstructural studies showed that HHP treatment causes cell wall and membrane disruption in persimmon tissue. Retraction of the tonoplast and loss of cell turgor were greater as the storage time increased. Precipitated tannins inside and outside the cells and a progressive separation of adjacent cells during the storage time could be observed. Significant (P < 0.05) decreases in TST, TSS and lightness as well as a significant (P < 0.05) increase in pH took place in HHP-treated samples after 7 days of storage. Samples treated for 3 min showed higher firmness than the rest of the samples during the whole storage period, whereas HHP-treated samples showed higher cohesiveness than the control samples. The effects of HHP treatments and later storage at 4 °C on microstructure, tannin solubility and extractability, and some physicochemical properties of persimmon cubes depend on the treatment conditions and the storage time. HHP treatment might decrease persimmon astringency as well as increase bioactive compounds accessibility.     

Effect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices

Staphylococcus aureus ATCC6538 was inoculated in skimmed milk, orange juice, and Tris buffer samples. Inoculated samples were subjected to high hydrostatic pressure (HHP) treatments at 700 MPa for 5 min at 4 °C starting temperature with fast, medium, and slow rates of compression and decompression. The objective of this study was to determine the effects of changing rates of compression and decompression on inactivation of S. aureus during HHP processing. Immediate effect of different HHP treatments was not significantly different. However, during subsequent storage in refrigeration, highest microbial inactivation was the result of treatments with fast compression and slow decompression rates in all matrices.     

Effects of High Hydrostatic Pressure on the Physical,Microbial, and Chemical Attributes of Oysters (Crassostrea virginica)

The change in the quality attributes (physical, microbial, and chemical) of oysters (Crassostrea virginica) after high hydrostatic pressure (HHP) treatment at 300 MPa at room temperature (RT, 25 °C) 300, 450, and 500 MPa at 0 °C for 2 min and control oysters without treatment were evaluated over 3 wk. The texture and tissue yield percentages of oysters HHP treated at 300 MPa, RT increased significantly (P < 0.05) compared to control. Aerobic and psychrotrophic bacteria in control oysters reached the spoilage point of 7 log CFU/g after 15 d. Coliform counts (log MPN/g) were low during storage with total and fecal coliforms less than 3.5 and 1.0. High pressure treated oysters at 500 MPa at 0 °C were significantly higher (P < 0.05) than oysters HHP treated at 300 MPa at 0 °C in lipid oxidation values. The highest pressure (500 MPa) treatment in this study, significantly (P < 0.05) decreased unsaturated fatty acid percentage compared to control. The glycogen content of control oysters at 3 wk was significantly higher (P < 0.05) when compared to HHP treated oysters [300 MPa, (RT); 450 MPa (0 °C); and 500 MPa (0 °C)]. HHP treatments of oysters were not significantly different in pH, percent salt extractable protein (SEP), and total lipid values compared to control. Based on our results, HHP prolongs the physical, microbial, and chemical quality of oysters.     

Comparison of High Hydrostatic Pressure,High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice

Changes of microbial, physicochemical and sensory properties of mulberry juice processed by high hydrostatic pressure (HHP) (500 MPa/5 min), high-pressure carbon dioxide (HPCD) (15 MPa/55 °C/10 min), and high-temperature short time (HTST) (110 °C/8.6 s) during 28 days of storage at 4 °C and 25 °C were investigated. Total aerobic bacteria (TAB) and yeast and mold (Y&M) were not detected in HHP-treated and HTST-treated mulberry juices for 28 days at 4 °C and 25 °C, but were detected more than 2 log₁₀ CFU/ml in HPCD-treated mulberry juice for 21 days at 4 °C and 14 days at 25 °C, respectively. Total anthocyanins were retained after HHP and reduced by 4 % after HTST while increased by 11 % after HPCD. Total phenols were retained by HHP, while increased by 4 % after HTST and 16 % after HPCD. The antioxidant capacity was retained by HTST and HHP and increased by HPCD. Both total phenols and antioxidant capacity were decreased during the initial 14 days but then increased up to 28 days regardless of storage temperature. The value of polymeric color and browning index decreased and a* increased in HHP-treated and HPCD-treated mulberry juices, while HTST-treated mulberry juice had a reverse result. The viscosity of mulberry juice increased in HHP-treated and HPCD-treated juices, while decreased in HTST-treated juice. During storage, total anthocyanins, total phenols, and antioxidant capacity and color in all mulberry juices decreased more largely at 25 °C than that at 4 °C. Better quality was observed in HHP- and HPCD-treated mulberry juices, and a longer shelf life was observed in HHP-treated samples compared to HPCD-treated ones.     

The effect of high hydrostatic pressure on the microbiological, chemical and sensory quality of fresh gilthead sea bream (Sparus aurata)

The effect of different temperature/time/pressure high hydrostatic pressure (HHP) treatment on quality and shelf life of sea bream were studied. Different high-pressure treatments (at 3, 7, 15 and 25 °C, 5–10 min and 220, 250 and 330 MPa) were tested to establish the best processing conditions for quality of sea bream. The effect of the process on the quality of the sample was examined by colour, trimethylamine nitrogen and thiobarbituric acid number analysis. Based on the results of the parameter, the best combinations of HHP treatments were determined as 3 °C/5 min/250 MPa–15 °C/5 min/250 MPa for sea bream. The effects of this combination treatment on sensory, chemical and microbiological properties of sea bream stored at 4 °C were studied. The results obtained from this study showed that the shelf life of untreated and HHP treated stored in refrigerator, as determined by overall acceptability of sensory and microbiological data, is 15 days for untreated sea bream and 18 days for treated sea bream at 3 °C/5 min/250 MPa and at 15 °C/5 min/250 MPa treated sea bream.     

High Hydrostatic Pressure and Mild Heat Treatments for the Modification of Orange Peel Dietary Fiber: Effects on Hygroscopic Properties and Functionality

Fruit by-products, such as orange peels, are non-conventional sources of dietary fiber (DF) suitable for developing food ingredients with novel applications. Orange peels were processed at 600 MPa (come up time–CUT, 2, 5, 10, or 20 min) and two temperatures (55 or 70 °C) with the aim to study changes in total (TDF), soluble (SDF), and insoluble (IDF) dietary fiber contents, water-/oil-holding capacity (WHC/OHC), solubility, swelling capacity (SC), pH, tap density, and hygroscopic properties. Increments of 1.9 times on the SDF content were observed after HHP treatment at 55 and 70 °C, compared to the untreated sample content (7.17% dw). Constant values of TDF (51.2–54.6% dw) suggested the significant conversion of assayable IDF to SDF. An increase on SC (6.5%) and OHC (20.1%) values were observed in samples treated with CUT at 70 and 55 °C, respectively. Compared to control samples, HHP (55 °C/5 min) exerted changes on moisture isotherms expressed as relative water sorption content. HHP improved the adsorption and desorption water retention of samples in the 0.1–0.93 a _w range studied. Results indicate that HHP combined with heat treatment has potential to modify the functionality of orange peels with short processing times.