Effects of high‐pressure homogenisation on physicochemical characteristics of partially skimmed milk

The changes in partially skimmed milk (0.5% fat) physicochemical properties and proteins after high‐pressure homogenisation (HPH) at 100, 200 and 300 MPa were investigated. Processing parameters and changes in pH, ethanol precipitation stability, lightness, whey protein denaturation, hydrophobicity and viscosity were evaluated. No significant differences were found between milk pH and nonprotein nitrogen content before and after HPH. Ethanol stability, lightness and hydrophobicity increased when pressure was increased from 100 MPa to 300 MPa. Whey protein denaturation, evaluated through noncasein nitrogen, occurred only at 200 to 300 MPa, and viscosity increased just at 300 MPa. Therefore, HPH changed some milk physicochemical characteristics, mainly those related to protein content. These results highlight that HPH processing is a promising technology to improve partially skimmed milk mouth feel being suitable for dairy products manufacturing.     

Why are most physicochemical parameters not useful in predicting the quality of sheep milk?

The impact of microbial growth on the physicochemical parameters of sheep milk was evaluated. The total bacterial counts (TBC) showed a lag phase of 4 h and µ‐max of 0.4 log/h. After 8.4 h, the TBC reached the limit established by European Community, pH had a reduction of 0.04, acidity had an increase in 0.04%, and no changes were observed in the ethanol stability. The milk became thermally unstable after 17 h (10⁹ cfu/mL), when the pH was 5.71, acidity was 0.36%, and ethanol stability was 21.3%. These results highlighted the extreme stability of sheep milk protein and that acidity may be the best physicochemical parameters to predict the quality of sheep milk.     

Sweet processed foods in Brazil: use of sugar and sweeteners,inclusion of sugar claims and impact on nutritional profile

This study characterised the main sweet beverages and food products marketed in Brazil regarding (i) the addition of sugar/sweeteners, (ii) nutritional profile and (iii) sugar claims. Results revealed that most of the beverages had added sweeteners, while food products were mainly sweetened with sugar. Moreover, >90% of the powdered products had added sweeteners. ‘Zero sugar’ (46%) and ‘light’ (55%) were the most common sugar claims in sugar-free and reduced-sugar products, respectively. Powdered products, soya drinks and baked products included claims less frequently. Regarding the nutritional profile, beverages with sugar substitution had a proportionally greater reduction in the content of carbohydrates and calories (up to 99%, for both) in relation to food (<82% and <85%, respectively). The results suggest that reducing sugar in solid foods remains a greater challenge than in beverages and that this reduction has less impact on the final energy density of foods.     

Surface etching and silane heating using Er:YAG and Nd:YAG lasers in dental ceramic luted to human dentin

Investigate the tensile bond strength, surface morphology, and wettability of reinforced glass-ceramic etched with high power laser at different protocols and luted to human dentin. Fifty carious-free human molars were used in this study and distributed in five groups according to surface etching: (Control [HF10% + Silane]; Er [Er:YAG + Silane]; Sil + Er [Silane + Er:YAG]; Nd [Nd:YAG + Silane]; and Nd + Sil [Silane + Nd:YAG]). After, the tensile bond strength test was performed. Three specimens per group were used to perform the surface morphologies by using scanning electron microscopy analysis and wettability by using the sessile drop technique. Failure modes were determined. Data were analyzed with two-way analysis of variance and Tukey tests, with α = .05. The bond strength data showed statistically significant differences among tested groups for the laser and silanization technique type (p < .001). The highest calculated bond strength values were obtained with Er (19.25 ± 3.70 MPa) followed by Sil + Er (14.11 ± 4.11 MPa), Control (9.42 ± 2.27 MPa), Nd (9.66 ± 2.02 MPa), and Nd + Sil (6.71 ± 1.88 MPa), respectively. The silane application prior to the laser irradiation showed an inferior bond strength compared to the conventional silanization technique. The surface etching using Er:YAG laser showed promissor results for the lithium disilicate.     

Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment

This work aimed to evaluate the effect of high-pressure homogenization (HPH) with heat shock on Aspergillus niger, vitamin C, and color of mango nectar. The nectar was processed at 200 MPa followed by heat shock, which was optimized by response surface methodology by using mango nectar ratio (45 to 70), heat time (10 to 20), and temperature (60 to 85 °C) as variables. The color of mango nectar and vitamin C retention were evaluated at the optimized treatments, that is, 200 MPa + 61.5 °C/20 min or 73.5 °C/10 min. The mathematical model indicates that heat shock time and temperature showed a positive effect in the mould inactivation, whereas increasing ratio resulted in a protective effect on A. niger. The optimized treatments did not increase the retention of vitamin C, but had positive effect for the nectar color, in particular for samples treated at 200 MPa + 61.5 °C/20 min. PRACTICAL APPLICATION: The results obtained in this study show that the conidia can be inactivated by applying HPH with heat shock, particularly to apply HPH as an option to pasteurize fruit nectar for industries.     

High‐pressure homogenization: a non‐thermal process applied for inactivation of spoilage microorganisms in beer

The inactivation of spoilage microorganisms in beer using high‐pressure homogenization (HPH) was studied with the aim of evaluating the possibility of changing the conventional pasteurization process using this particular process. The homogenization pressure required for the inactivation of lactic acid bacteria, acetic bacteria and yeasts was investigated. For the most resistant microorganisms, the pressure inactivation kinetics and the effects of multiple process passes, initial temperature of the beer and the CO₂ concentration were studied. The results indicated that Lactobacillus delbrueckii was the most resistant microorganism tested, requiring 250 MPa to reach a six decimal reduction. Additionally, results showed that L. delbrueckii inactivation followed a second‐order kinetic process. A multi‐pass process and the use of a high initial beer temperature increased inactivation by HPH with L. delbrueckii, allowing the use of 150 MPa to achieve a five log cycle of inactivation. In contrast, a high CO₂ concentration reduced the efficacy of the HPH process. The results that were obtained are useful for high‐pressure homogenization applications in breweries and help to elucidate the effect of this new technology in a beverage that is both alcoholic and carbonated. Copyright © 2013 The Institute of Brewing & Distilling     

Application of high‐pressure homogenization on gums

High‐pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain. © 2017 Society of Chemical Industry     

Inactivation of Aspergillus niger in Mango Nectar by High-Pressure Homogenization Combined with Heat Shock

ABSTRACT:  This research evaluated the inactivation of a heat-resistant  Aspergillus niger  conidia in mango nectar by high-pressure homogenization (HPH) combined with heat shock.  A.niger  were inoculated in mango nectar (10⁶ conidia mL⁻¹) and subjected to HPH (300 to 100 MPa) and heat shock (80 °C for 5 to 20 min) before or after HPH. Processes were evaluated according to number of decimal reductions reached by each isolated or combined process. Scanning electron microscopy was performed to observe conidia wall after pressure treatment. Pressures below 150 MPa did not inactivate  A. niger  while pressures of 200 and 300 MPa resulted in 2 and more than 6 log reductions, respectively. D_{80 °C} of  A. niger  was determined as 5.03 min. A heat shock of 80 °C/15 min, reaching 3 decimal conidia reductions, was applied before or after a 200 MPa pressure treatment to improve the decimal reduction to 5 log cycles. Results indicated that HPH inactivated  A. niger  in mango nectar at 300 MPa (>6.24 log cycles) and that, with pressure (200 MPa) combined with post heat shock, it was possible to obtain the same decimal reduction, showing a synergistic effect. On the other hand, pre heat shock associated with HPH resulted in an additive effect. The observation of  A. niger  conidia treated by HPH at 100 and 200 MPa by scanning electron microscopy indicated that HPH promoted intense cell wall damage, which can sensitize the conidia to post heat shock and possibly explain the synergistic effect observed.
Practical Application : The results obtained in this paper are relevant to elucidate the mechanism of conidia inactivation in order to develop the application of HPH as an alternative pasteurization process for the fruit nectar industry.     

Biaxial flexural strength and Weilbull characteristics of adhesively luted hybrid and reinforced CAD/CAM materials to dentin: effect of self-etching ceramic primer versus hydrofluoric acid etching

Abstract

This study evaluated the influence of the surface treatment and aging on the biaxial flexural strength of ceramic materials cemented to a dentin analogue. One hundred twenty disc-shaped specimens were allocated into 12 groups considering three study factors: ceramic material (lithium disilicate, leucite-based ceramic and hybrid ceramic), surface treatment (10% hydrofluoric acid etching?+?silane or self-etching glass-ceramic primer) and Aging (with 10,000 thermocycles of 5–37–55?°C or without). A tri-layer assembly was designed to mimic a cemented restoration (Variolink N) into a dentin analogue. All samples were submitted to the biaxial flexural strength assay. The flexural strength in MPa was calculated using the finite element method for each sample considering thickness, material properties, and the load to fracture during the in vitro test. Fractographic analysis was also performed. The data was evaluated using three-way ANOVA and Tukey test (α?=?5%). ANOVA showed influence for the Material*Treatment*Aging interaction on the flexural strength (p?=?0.011). The highest strength was calculated for lithium disilicate ceramic?+?self-etching ceramic primer without aging (499?±?17?MPa)^A and the lowest value for hybrid ceramic material?+?acid etching with aging (424?±?48?MPa)^E. According to the Weibull modulus, the most predictable strength was calculated for lithium disilicate?+?acid etching after aging. Acid etching or self-etching ceramic primer promotes similar immediate biaxial flexural strength for each evaluated ceramic. In the long-term, superior strength was observed using acid etching for lithium disilicate and the self-etching ceramic primer for the hybrid ceramic while no difference was observed for leucite-based ceramic.

Clinical implications: Some protocols combining the CAD/CAM ceramic material and the surface treatment could present suitable and stable flexural strength.     

Effect of pH variation on the subcritical crack growth parameters of glassy matrix ceramics

The goals of our study were to calculate the subcritical crack growth (SCG) parameters of two veneering ceramics stored in water or Streptococcus mutans (S. mutans) biofilm and remineralizing medium, with indentation flaws. Feldspar (VM7) and leucite-reinforced (VM13) glass ceramic disks (Vita Zahnfabrik, Bad Säckingen, Germany) were made according to ISO 6872. Some specimens were indented with a Vickers diamond and the crack dimensions were measured. The specimens were fractured for a calculation of inert strength or further stored in water or submitted to pH variation, under preloading tension. Finally, the SCG parameters were calculated after the specimens were fractured under four stressing rates (MPa/s). Weibull analysis was conducted on non-indented specimens. XPS was performed as qualitative analysis. The subcritical crack of leucite ceramic did not vary with the media storage, but the glass-ceramic experienced a retarded growth after pH variation. The materials presented low Weibull modulus. Qualitative elemental analyses showed chemical modification on both ceramics. Therefore, the crack growth of leucite-reinforced ceramic was less affected by the environment pH than glass-ceramic.