Journal articles: 'High pressure homogenization (HPH)'

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Zhang, Yuxuan, Panyue Zhang, Jianbin Guo, Weifang Ma, Wei Fang, Boqiang Ma, and Xiangzhe Xu. "Sewage sludge solubilization by high-pressure homogenization." Water Science and Technology 67, no. 11 (June 1, 2013): 2399–405. http://dx.doi.org/10.2166/wst.2013.141.

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The behavior of sludge solubilization using high-pressure homogenization (HPH) treatment was examined by investigating the sludge solid reduction and organics solubilization. The sludge volatile suspended solids (VSS) decreased from 10.58 to 6.67 g/L for the sludge sample with a total solids content (TS) of 1.49% after HPH treatment at a homogenization pressure of 80 MPa with four homogenization cycles; total suspended solids (TSS) correspondingly decreased from 14.26 to 9.91 g/L. About 86.15% of the TSS reduction was attributed to the VSS reduction. The increase of homogenization pressure from 20 to 80 MPa or homogenization cycle number from 1 to 4 was favorable to the sludge organics solubilization, and the protein and polysaccharide solubilization linearly increased with the soluble chemical oxygen demand (SCOD) solubilization. More proteins were solubilized than polysaccharides. The linear relationship between SCOD solubilization and VSS reduction had no significant change under different homogenization pressures, homogenization cycles and sludge solid contents. The SCOD of 1.65 g/L was solubilized for the VSS reduction of 1.00 g/L for the three experimental sludge samples with a TS of 1.00, 1.49 and 2.48% under all HPH operating conditions. The energy efficiency results showed that the HPH treatment at a homogenization pressure of 30 MPa with a single homogenization cycle for the sludge sample with a TS of 2.48% was the most energy efficient.

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Comuzzo, Piergiorgio, and Sonia Calligaris. "Potential Applications of High Pressure Homogenization in Winemaking: A Review." Beverages 5, no. 3 (September 3, 2019): 56. http://dx.doi.org/10.3390/beverages5030056.

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High pressure homogenization (HPH) is an emerging technology with several possible applications in the food sector, such as nanoemulsion preparation, microbial and enzymatic inactivation, cell disruption for the extraction of intracellular components, as well as modification of food biopolymer structures to steer their functionalities. All these effects are attributable to the intense mechanical stresses, such as cavitation and shear forces, suffered by the product during the passage through the homogenization valve. The exploitation of the disruptive forces delivered during HPH was also recently proposed for winemaking applications. In this review, after a general description of HPH and its main applications in food processing, the survey is extended to the use of this technology for the production of wine and fermented beverages, particularly focusing on the effects of HPH on the inactivation of wine microorganisms and the induction of yeast autolysis. Further enological applications of HPH technology, such as its use for the production of inactive dry yeast preparations, are also discussed.

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Liu, Jie, Rongrong Wang, Xinyu Wang, Lvzhu Yang, Yang Shan, Qun Zhang, and Shenghua Ding. "Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp." Foods 8, no. 10 (October 10, 2019): 472. http://dx.doi.org/10.3390/foods8100472.

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The effects of high-pressure homogenization (HPH) on the structural, physical, and rheological properties of lily pulp (15%, w/w) were investigated. Different pressures ranging from 0 MPa to 100 MPa were used. The focus was on evaluating the changes in the particle size distribution (PSD), structure, pulp sedimentation behavior, serum cloudiness (SC), total soluble solids (TSS), color, and rheological behavior of the pulps. PSD analysis showed that the diameter of suspended lily particles significantly decreased with an increasing homogenization pressure. The suspended particles observed through optical microscopy became small after homogenization, highlighting the effect of HPH on disrupting the suspended particles. Compared with the untreated pulp, the SC and sedimentation velocity of the homogenized pulps decreased due to the disruption of the suspended particles. The effects of HPH on the sedimentation index and SC exhibited an asymptotic behavior similar to that of the changes in the particle size of lily pulp. Moreover, HPH processing reduced the viscosity of lily pulp and increased the TSS and lightness of the homogenized pulps. HPH significantly modified the structural, physical, and rheological properties of lily pulp. The pulp homogenized above 60 MPa had good suspension stability. This finding indicates that HPH technology can be used to improve the stability of lily pulp.

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McKAY, ALAN M. "Inactivation of Fungal Spores in Apple Juice by High Pressure Homogenization." Journal of Food Protection 72, no. 12 (December 1, 2009): 2561–64. http://dx.doi.org/10.4315/0362-028x-72.12.2561.

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High pressure homogenization (HPH) at 300 MPa in apple juice provides more than 5-log kill of ascospores of Saccharomyces cerevisiae, conidiospores of filamentous fungi, and sporulated black yeasts. HPH and heat treatment were more effective against vegetative cells than against the spores of yeasts used in this study. Ascospores of Talaromyces macrosporus and Neosartorya spinosa were resistant to HPH at 300 MPa. HPH of ascospores of T. macrosporus may result in activation.

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CHEN, WEI, FEDERICO M. HARTE, P. M. DAVIDSON, and DAVID A. GOLDEN. "Inactivation of Alicyclobacillus acidoterrestris Using High Pressure Homogenization and Dimethyl Dicarbonate." Journal of Food Protection 76, no. 6 (June 1, 2013): 1041–45. http://dx.doi.org/10.4315/0362-028x.jfp-12-443.

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Vegetative cells and spores of five strains of Alicyclobacillus acidoterrestris (N-1100, N-1108, N-1096, SAC, and OS-CAJ) were screened for their sensitivity to high pressure homogenization (HPH, 0 to 300 MPa) in Bacillus acidoterrestris thermophilic broth. The most and least resistant strains, SAC and OS-CAJ, respectively, were further tested for their sensitivity to inactivation or growth inhibition by dimethyl dicarbonate (DMDC, 250 ppm). The combined effects of HPH and DMDC were then evaluated against SAC spores over a 24-h period after treatment. HPH alone significantly inactivated (P < 0.05) vegetative cells of all five strains. SAC vegetative cells were least affected by HPH, with only about a 0.5-log reduction after the 300-MPa treatment. Spores were not significantly reduced by HPH for any of the five strains. DMDC reduced the initial vegetative cell population by 2 log CFU/ml and significantly increased the time to reach stationary phase. For spores, a 0.5-log decrease from the initial spore population was achieved and growth was not significantly delayed. No significant difference was found between the two strains. Treatment with DMDC plus HPH slightly enhanced the inactivation effect over a 24-h period compared with treatment with HPH alone, but these differences were statistically inconsistent. Although HPH and DMDC treatments may help control vegetative cells of A. acidoterrestris, these treatments may not provide adequate overall control. Neither treatment, alone or in combination, is very effective against spores.

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D'SOUZA, DORIS H., XIAOWEI SU, and FEDERICO HARTE. "Comparison of Reduction in Foodborne Viral Surrogates by High Pressure Homogenization." Journal of Food Protection 74, no. 11 (November 1, 2011): 1840–46. http://dx.doi.org/10.4315/0362-028x.jfp-11-217.

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With the increasing global spread of human noroviral infections and the emergence of highly virulent noroviral strains, novel inactivation methods are needed to control foodborne outbreaks. High pressure homogenization (HPH) is a novel method that can be applied for foodborne virus reduction in fluids being continuously processed. Our objective in the present study was to compare the titer reduction by HPH between feline calicivirus strain F9 (FCV-F9) and murine norovirus 1 (MNV-1) as surrogates for human noroviruses, and MS2 (single-stranded F-RNA coliphage) and somatic coliphage ϕX174 (single-stranded DNA) as indicators of fecal contamination. Duplicate experiments with each virus in phosphate-buffered saline were carried out with homogenization pressures of 0, 100, 200, 250, and 300 MPa, with exposure temperatures of 24, 46, 63, 70, and 75°C, respectively, for <2 s. FCV-F9 was found highly susceptible to HPH treatment pressures of 300 MPa, with a reduction of >4.95 log PFU/ml. Lower pressures of 250, 200, and 100 MPa resulted in reductions of 1.61, 0.60, and 0.18 log PFU/ml of FCV-F9, respectively, while MNV-1 was not reduced at these lower pressures. Coliphage ϕX174 showed no significant reduction at 300 MPa or lower homogenization pressures in comparison with MS2, which did show 3.3-log PFU/ml reduction at 300 MPa. Future studies using juices for industrial application of HPH to determine microbial inactivation with simultaneous retention of sensory and nutritional value of foods are needed.

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TAYLOR, T. MATTHEW, ADRIENNE ROACH, D. GLENN BLACK, P. MICHAEL DAVIDSON, and FEDERICO HARTE. "Inactivation of Escherichia coli K-12 Exposed to Pressures in Excess of 300 MPa in a High-Pressure Homogenizer." Journal of Food Protection 70, no. 4 (April 1, 2007): 1007–10. http://dx.doi.org/10.4315/0362-028x-70.4.1007.

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Homogenization is used widely in the dairy industry to improve product stability and quality. High-pressure homogenization (HPH) of fluid foods up to pressures of 300 MPa has demonstrated excellent potential for microbial inactivation. Microbial inactivation can be enhanced during HPH with the inclusion of antimicrobial compounds. Escherichia coli K-12 cells, grown statically or in chemostat, were exposed to HPH processing pressures of 50 to 350 MPa in the absence or presence of the antimicrobial nisin. Valve temperature was regulated by a water bath and pressure, and temperature data were recorded continuously after process initiation. Survivors were enumerated via plating on nonselective growth media. Pressure and temperature at the valve outlet port exhibited a quadratic relationship (R2 = 0.9617, P < 0.05). Significant HPH-induced inactivation of the gram-negative microorganism was observed in the range of 100 to 250 MPa. Above 300 MPa, heat was the main factor promoting microbial inactivation, regardless of whether cells were grown in chemostat or statically. Chemostat-grown cells were significantly (P < 0.05) more resistant to HPH processing than were statically grown cells. Data indicate potential synergistic effects of nisin and HPH on the inactivation of bacterial contaminants. This study represents the first report of inactivation of a bacterium with HPH pressures in excess of 300 MPa in the presence and absence of an antimicrobial.

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Guo, Zebin, Beibei Zhao, Liding Chen, and Baodong Zheng. "Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization." Nutrients 11, no. 2 (February 11, 2019): 371. http://dx.doi.org/10.3390/nu11020371.

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Lotus seed starch (LS), dispersed (3%, w/v) in deionized water was homogenized (0–180 MPa) with high-pressure homogenization (HPH) for 15 min. The effects of HPH treatment on the physicochemical properties of the starch system were investigated. The properties were affected by HPH to various extents, depending on the pressure. These influences can be explained by the destruction of the crystalline and amorphous regions of pressurized LS. The short-range order of LS was reduced by HPH and starch structure C-type was transformed into B-type, exhibiting lower transition temperatures and enthalpy. The LS absorbed a great deal of water under HPH and rapidly swelled, resulting in increased swelling power, solubility and size distribution. It then showed “broken porcelain-like” morphology with reduced pasting properties. Digestion of pressurized LS complex investigated by a dynamic in vitro rat stomach–duodenum model showed higher digestion efficiency and the residues exhibited gradual damage in morphology.

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Cha, Yue, Fan Wu, Henan Zou, Xiaojie Shi, Yidi Zhao, Jie Bao, Ming Du, and Cuiping Yu. "High-Pressure Homogenization Pre-Treatment Improved Functional Properties of Oyster Protein Isolate Hydrolysates." Molecules 23, no. 12 (December 17, 2018): 3344. http://dx.doi.org/10.3390/molecules23123344.

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The effects of HPH (high-pressure homogenization) pre-treatment on the functional properties of OPIH (oyster protein isolates hydrolysates) were studied. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis profiles, solubility, particle size distribution, zeta potential, surface hydrophobicity, emulsifying activity index and microstructure of emulsions were analyzed. Results indicated that HPH pre-treatment increased the accessibility of OPI to trypsin hydrolysis, resulting in decease in particle size, increase in solubility, absolute zeta potential, surface hydrophobicity and emulsifying activity index. In addition, HPH pre-treated OPIH emulsions became more uniform and the particle size of droplets decreased. These results revealed that HPH pre-treatment has the potential to modify the functional properties of OPIH.

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Szczepańska, Justyna, Sylwia Skąpska, and Krystian Marszałek. "Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice." Food and Bioprocess Technology 14, no. 6 (March 24, 2021): 1101–17. http://dx.doi.org/10.1007/s11947-021-02611-4.

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AbstractThe effect of high-pressure homogenization (HPH) at 100–200 MPa (with up to 5 passes) on the quality and storage stability of apple juice was investigated. The microbiological quality, polyphenol oxidase (PPO), peroxidase (POD), polygalacturonase (PG) and pectinmethylesterase (PME) activity, particle size distribution (PSD), apparent viscosity, turbidity, concentration of vitamin C, individual polyphenols and their total content (TPC), antioxidant activity, and colour of fresh, HPH-treated apple juice were all evaluated. The highest reduction in microorganisms (1.4 log) and oxidoreductase activity (~20%) was observed at 200 MPa, while hydrolases did not change significantly. HPH led to significant disintegration of the tissue and a decrease in viscosity. Vitamin C decreased by 62%, while TPC increased by 20% after HPH. Significant correlations were observed between antioxidant activity, TPC, and individual polyphenols. Chlorogenic, ferulic, and gallic acid were most stable at 200 MPa. The optimal shelf-life of the juice was estimated as 7 days.

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Su, Dianbin, Xin-Di Zhu, Yong Wang, Dong Li, and Li-Jun Wang. "Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber." International Journal of Food Engineering 17, no. 4 (December 23, 2020): 299–308. http://dx.doi.org/10.1515/ijfe-2020-0206.

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Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

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Puig, A., P. Olmos, J. M. Quevedo, B. Guamis, and S. Mínguez. "Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization." Food Science and Technology International 14, no. 5_suppl (October 2008): 5–11. http://dx.doi.org/10.1177/1082013208094579.

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The winemaking sector needs to ensure the microbiological quality of its products to guarantee acceptance and wide commercialization. There are treatments such as high pressure homogenization (HPH) that, apparently, do not affect the final nutritional and sensory food properties. This study is presented to evaluate possibilities of utilizing HPH treatments to reduce the indigenous flora accompanying wine musts, as well as their effects on the fermentative process, oenological parameters, color, aroma, and taste properties. Two different must varieties were used: a white must (Parellada variety) and a red one (Trepat variety). Results showed that the use of HPH at 200 MPa is capable of reducing the microbial load of musts. Residual populations of total bacteria were detected, but neither fungi, nor yeasts, nor lactic acid bacteria were detected after the treatment in either musts. Furthermore, as a result of the decrease of the wild microbiota of the musts, the implantation of the selected yeast for alcoholic fermentation was improved. Sensory assessments of the must and wines showed that there were no significant changes caused by the treatment.

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Aguayo, Encarna, Martha Patricia Tarazona-Díaz, Ascensión Martínez-Sánchez, and Antonio García-González. "Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements." Journal of Food Quality 2017 (2017): 1–11. http://dx.doi.org/10.1155/2017/2856125.

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Current interest in health has led to an increase in demand for functional food supplements as well as in industry concern for maintaining the bioactive compounds of such foods via the application of new technologies. In this study, we evaluated the effect of moderate high-pressure homogenization (HPH) treatments (80 and 120 MPa) versus thermal treatment (80°C, atmospheric pressure) on the functional bioactive compounds from four different functional supplements stored under accelerated conditions (40°C ± 2°C and 75% ± 5% relative humidity) for 6 months. HPH proved to be a better alternative than thermal treatment for functional supplements containing heat-sensitive compounds such as vitamin C, vitamin A, and unsaturated fatty acids (10-hydroxy-2-decenoic acid). The proanthocyanidin, cynarin, chlorogenic, and iron contents, however, were not initially affected by HPH treatments. The storage time caused important reductions in the majority of the compounds studied (mainly in vitamins C, B12, and A), although the lowest decrease was found in the HPH samples. The food matrix had an important effect on the final functional composition and required the optimization of HPH treatments for each functional food supplement. HPH is a recommended alternative to thermal treatment for functional food supplements, in particular when they are rich in thermolabile bioactive compounds.

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Kruszewski, Bartosz, Katarzyna Zawada, and Piotr Karpiński. "Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice." Molecules 26, no. 6 (March 23, 2021): 1802. http://dx.doi.org/10.3390/molecules26061802.

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High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

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Oyeyinka, Samson A., Suren Singh, Ying Ma, and Eric O. Amonsou. "Effect of high-pressure homogenization on structural, thermal and rheological properties of bambara starch complexed with different fatty acids." RSC Advances 6, no. 83 (2016): 80174–80. http://dx.doi.org/10.1039/c6ra16452h.

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Hayes, Maurice G., Patrick F. Fox, and Alan L. Kelly. "Potential applications of high pressure homogenisation in processing of liquid milk." Journal of Dairy Research 72, no. 1 (January 14, 2005): 25–33. http://dx.doi.org/10.1017/s0022029904000524.

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Studies of the potential of high pressure homogenisation (HPH) for the combined pasteurisation/homogenisation of raw bovine milk were undertaken. Raw milk was preheated to 45 °C and HPH-treated at 150, 200 or 250 MPa; milk outlet temperature at these pressures were 67, 76·8 and 83·6 °C, respectively, with a holding time of ~20 s. Raw and commercially pasteurized and homogenized (CPH) milk samples were analysed as controls. Fat globules in HPH samples were approximately half the size of those in CPH samples, although differences were not significant (P>0·05). β-Lactoglobulin was denatured at pressures [ges ]150 MPa, although little denaturation of α-lactalbumin was observed. Numbers of psychrotrophic bacteria in raw milk were reduced by 2·73 log cycles by HPH at 150 MPa and were uncountable following HPH at 200 or 250 MPa. Mesophilic bacterial counts were reduced by 1·30, 1·83 and 3·06 log cycles by HPH at 150, 200 or 250 MPa, respectively. No viable Staphylococcus aureus nor coliform cells remained in any HPH milk samples. HPH did not affect the colour of milk and HPH samples did not cream during refrigerated storage. The activities of plasmin, alkaline phosphatase and lactoperoxidase in milk were all greatly reduced by HPH. Pseudomonas fluorescens, inoculated into milk (~106 cfu/ml), was reduced to undetectable levels by HPH at 200 MPa (milk inlet temperature, ~10 °C); however, Ps. fluorescens proteinase was quite resistant to HPH under such conditions. Overall, owing to the significant increase in temperature and the possibility of varying the holding time, there may be potential applications for HPH as a novel liquid milk processing technique, combining many advantages of conventional homogenization and pasteurization of milk in a single process.

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GUGLIELMOTTI, D. M., F. PATRIGNANI, R. LANCIOTTI, M. E. GUERZONI, J. A. REINHEIMER, and A. QUIBERONI. "High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains." Journal of Food Protection 75, no. 9 (September 1, 2012): 1634–41. http://dx.doi.org/10.4315/0362-028x.jfp-12-013.

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The effect of high pressure homogenization (HPH) with respect to a traditional heat treatment on the inactivation, growth at 8°C after treatments, and volatile profile of adventitious Leuconostoc strains isolated from Cremoso Argentino spoiled cheeses and ingredients used for their manufacture was evaluated. Most Leuconostoc strains revealed elevated resistance to HPH (eight passes, 100 MPa), especially when resuspended in skim milk. Heat treatment was more efficient than HPH in inactivating Leuconostoc cells at the three initial levels tested. The levels of alcohols and sulfur compounds increased during incubation at 8°C in HPH-treated samples, while the highest amounts of aldehydes and ketones characterized were in heated samples. Leuconostoc cells resuspended in skim milk and subjected to one single-pass HPH treatment using an industrial-scale machine showed remarkable reductions in viable cell counts only when 300 and 400 MPa were applied. However, the cell counts of treated samples rose rapidly after only 5 days of storage at 8°C. The Leuconostoc strains tested in this work were highly resistant to the inactivation treatments applied. Neither HPH nor heat treatment assured their total destruction, even though they were more sensitive to the thermal treatment. To enhance the inhibitory effect on Leuconostoc cells, HPH should be combined with a mild heat treatment, which in addition to efficient microbial inactivation, could allow maximal retention of the physicochemical properties of the product.

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Zhao, Fei, Daofang Zhang, Xiangyang Li, and Haizhou Dong. "High-Pressure Homogenization Pretreatment before Enzymolysis of Soy Protein Isolate: the Effect of Pressure Level on Aggregation and Structural Conformations of the Protein." Molecules 23, no. 7 (July 19, 2018): 1775. http://dx.doi.org/10.3390/molecules23071775.

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The high-pressure homogenization (HPH) treatment of soybean protein isolate (SPI) before enzymatic hydrolysis using bromelain was investigated. Homogenization pressure and cycle effects were evaluated on the enzymatic degree of hydrolysis and the antioxidant activity of the hydrolysates generated. The antioxidant activity of SPI hydrolysates was analyzed by 1,1-dipheny-2-picrylhydrazyl (DPPH). The sizes and structures of the SPI-soluble aggregate after HPH treatment were analyzed using dynamic and static laser light scattering. The changes in the secondary structure, as measured by Fourier transform infrared spectroscopy (FTIR) and the macromorphology of SPI, were measured by scanning electron microscope (SEM). These results suggested that the HPH treatment (66.65%) could increase the antioxidant activities of the SPI hydrolysates compared with the control (54.18%). SPI hydrolysates treated at 20 MPa for four cycles obtained higher DPPH radical-scavenging activity than other samples. The control was predicted to be a hard sphere, and SPI treatment at 10 MPa was speculated to be Gaussian coil, polydisperse, and then the high-pressure treated SPI became a hollow sphere. Changes in the secondary structures showed protein aggregate formation and rearrangements. The image of SPI varied from a globular to a clump structure, as observed by the SEM. In conclusion, combining HPH treatment and enzymolysis could be an effective way to improve the antioxidant activity of the SPI.

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HORM, KATIE MARIE, FEDERICO MIGUEL HARTE, and DORIS HELEN D'SOUZA. "Human Norovirus Surrogate Reduction in Milk and Juice Blends by High Pressure Homogenization." Journal of Food Protection 75, no. 11 (November 1, 2012): 1984–90. http://dx.doi.org/10.4315/0362-028x.jfp-12-003.

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Novel processing technologies such as high pressure homogenization (HPH) for the inactivation of foodborne viruses in fluids that retain nutritional attributes are in high demand. The objectives of this research were (i) to determine the effects of HPH alone or with an emulsifier (lecithin) on human norovirus surrogates—murine norovirus (MNV-1) and feline calicivirus (FCVF9)—in skim milk and orange juice, and (ii) to determine HPH effects on FCV-F9 and MNV-1 in orange and pomegranate juice blends. Experiments were conducted in duplicate at 0, 100, 200, 250, and 300 MPa for <2 s and plaque was assayed in duplicate. In milk, FCV-F9 was reduced by ≥4 and ~1.3 log PFU/ml at 300 and 250 MPa, respectively, and ≥4- and ~1-log PFU/ml reductions were obtained in orange juice at 300 and 250 MPa, respectively. In orange juice or milk combined with lecithin, FCVF9 was reduced to nondetectable levels at 300 MPa, and by 1.77 and 0.78 log PFU/ml at 250 MPa. MNV-1 in milk was reduced by ~1.3 log PFU/ml only at 300 MPa, and by ~0.8 and ~0.4 log PFU/ml in orange juice at 300 and 250 MPa, respectively. MNV-1 in milk or orange juice containing lecithin at 300 MPa showed 1.32- and 2.5-log PFU/ml reductions, respectively. In the pomegranate-orange juice blend, FCV-F9 was completely reduced, and MNV-1 was reduced by 1.04 and 1.78 log PFU/ml at 250 and 300 MPa, respectively. These results show that HPH has potential for commercial use to inactivate foodborne virus surrogates in juices.

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Yi-Wei, Wang, He Yong-Zhao, An Feng-Ping, Huang Qun, Zeng Feng, and Song Hong-Bo. "High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch." Current Topics in Nutraceutical Research 18, no. 1 (June 8, 2018): 10–15. http://dx.doi.org/10.37290/ctnr2641-452x.18:10-15.

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In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

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Hidajat, Marcel Jonathan, Wantaek Jo, Hyeonhyo Kim, and Jongho Noh. "Effective Droplet Size Reduction and Excellent Stability of Limonene Nanoemulsion Formed by High-Pressure Homogenizer." Colloids and Interfaces 4, no. 1 (January 10, 2020): 5. http://dx.doi.org/10.3390/colloids4010005.

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Limonene as an interesting bioactive material that has great benefits due to its antimicrobial and anti-carcinogen properties. However, it has several limitations such as its oxidative and oily nature. In order to overcome these limitations, a high-pressure homogenizer (HPH) was utilized to produce limonene nanoemulsion, which enhances its dispersibility while preventing oxidation with great stability. Limonene was pre-mixed with soybean oil as carrier oil prior to emulsification. The effect of soybean oil to limonene ratio, number of pass, homogenization pressure, emulsifier concentration and homogenization method were observed. A stability test was also conducted for 28 days at room temperature. The result revealed that soybean oil and limonene demonstrated a certain ratio to produce the most stable nanoemulsion. Meanwhile, emulsion size could be reduced from 327.8 nm to 55.5 nm in five passes at 1000 bar. Increasing the emulsifier concentration could reduce the droplet size to 40 nm. A comparison with other emulsification method showed that HPH was the best emulsification technique due to its intense emulsification power resulted from shear, cavitation, and droplet impacts. This study reveals that HPH is a great and simple way to produce stable limonene nanoemulsion for the cosmetic, pharmaceutical, and food industries.

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Abraham, Abraham M., Camilo Quintero, Luis Carrillo-Hormaza, Edison Osorio, and Cornelia M. Keck. "Production and Characterization of Sumac PlantCrystals: Influence of High-Pressure Homogenization on Antioxidant Activity of Sumac (Rhus coriaria L.)." Plants 10, no. 6 (May 23, 2021): 1051. http://dx.doi.org/10.3390/plants10061051.

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Oxidative stress diseases are usually treated or prevented by using antioxidants from natural or artificial sources. However, as a sustainable source of phytochemicals, plants got a renewed interest in obtaining their active agents using green extraction technologies, i.e., sustainable extraction techniques that reduce energy consumption, use renewable sources and result in less post-extraction wastes. The high-pressure homogenization (HPH) technique was introduced into the food industry since it was invented in 1900 to homogenize milk and later to produce fruit juices with a longer shelf-life without preservatives. Recently, HPH was introduced as an eco-friendly method to nanomill plants for improved extraction efficacy without using organic solvents. In this study, sumac was used as an antioxidants-rich spice model to investigate the effects of HPH on its antioxidant capacity (AOC). Sumac was rendered into PlantCrystals by using HPH. Particle size characterization proved the presence of submicron-sized particles (about 750 nm). Thus, HPH was able to produce sumac PlantCrystals and increased the AOC of bulk sumac by more than 650% according to the ORAC (oxygen radical absorbance capacity) assay. The polyphenol and flavonoid contents showed higher values after HPH. Interestingly, the DPPH (1,1-diphenyl-2-picrylhydrazyl) assay also showed a well improved AOC (similar to ascorbic acid) after HPH. In fact, in this study, the PlantCrystal-technology was demonstrated to cause an efficient cell rupture of the sumac plant cells. This caused an efficient release of antioxidants and resulted in sumac PlantCrystals with a 6.5-fold higher antioxidant capacity when compared to non-processed sumac bulk material.

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Patrignani, Francesca, Patricia Burns, Diana Serrazanetti, Gabriel Vinderola, Jorge Reinheimer, Rosalba Lanciotti, and M. Elisabetta Guerzoni. "Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus." Journal of Dairy Research 76, no. 1 (January 5, 2009): 74–82. http://dx.doi.org/10.1017/s0022029908003828.

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High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) compared with traditional products. The coagula from HPH-milk was significantly more compacted (P<0·05) (higher firmness) than that obtained with HT-milk, and it had the highest values of consistency, cohesiveness and viscosity indexes compared with fermented milks produced without HPH treatment. All the samples received high sensory analysis scores for each descriptor considered. HPH treatment of milk can potentially diversify the market for probiotic fermented milks, especially in terms of texture parameters.

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Zhu, Jian-Hang, and Bao Zhang. "In situ extraction of intracellular protein combined with high-pressure homogenization (HPH)." Journal of Biotechnology 136 (October 2008): S502. http://dx.doi.org/10.1016/j.jbiotec.2008.07.1177.

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Campaniello, Daniela, Antonio Bevilacqua, Milena Sinigaglia, and Maria Rosaria Corbo. "Using homogenization, sonication and thermo-sonication to inactivate fungi." PeerJ 4 (June 28, 2016): e2020. http://dx.doi.org/10.7717/peerj.2020.

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Ultrasound (US), Thermo-sonication (TS) and High Pressure Homogenization (HPH) were studied as tools to inactivate the spores ofPenicilliumspp. andMucorspp. inoculated in distilled water. For US, the power ranged from 40% to 100%, pulse from 2 to 10 s, and duration of the treatment from 2 to 10 min. TS was performed combining US (40–80% of power, for 8 min and pulse of 2 s) with a thermal treatment (50, 55 and 60°C at 4, 8 and 12 min). Homogenization was done at 30–150 MPa for 1, 2 and 3 times. Power was the most important factors to determine the antifungal effect of US and TS towards the conidia ofPenicilliumspp.; on the other hand, in US treatmentsMucorspp. was also affected by pulse and time. HPH exerted a significant antifungal effect only if the highest pressures were applied for 2–3 times.

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Hamed, S. F., and G. A. Abo-Elwafa. "Preparation of novel nanoemulsions from omega-3 rich oil." Grasas y Aceites 71, no. 2 (May 19, 2020): 350. http://dx.doi.org/10.3989/gya.0229191.

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This work aimed to produce stabilized omega-3-rich oil in a water nanoemulsion using a high-pressure homogenizer (HPH). Studies were carried out on the effects of the type of the emulsifier and its concentration, HPH conditions (pressure and number of passes inside the homogenization chamber) as well as continuous phase viscosity on the polydispersity index (PDI) and mean droplet size of the nanoemulsion were carried out. The impact of rosemary extract on the oxidative stability of the emulsion was also monitored. Results showed that small molecular weight emulsifiers gave small droplet size and vice versa. In addition, the results revealed that a parallel decrease in mean droplet diameter was observed with increases in emulsifier concentration, homogenization cycles (passes) and homogenization pressure. Furthermore, when the viscosity of the aqueous phase increased, a slight non-significant and irregular fluctuation in the droplet size was detected. The results demonstrated that rosemary extract enhanced the oxidative stability of this nanoemulsion. Our results could help in formulating stabilized omega-3-enriched nanoemulsions that could be applied in different food stuffs.

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Wei, Qiushi, Jiewei Chen, Feng Xue, and Enyong Ding. "Green synthesis of mesoporous flower-like TiO2/graphite nanosheets (TGNS) prepared by high-pressure homogenization (HPH)." New Journal of Chemistry 42, no. 3 (2018): 1779–86. http://dx.doi.org/10.1039/c7nj04385f.

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BEVILACQUA, ANTONIO, DANIELA CAMPANIELLO, BARBARA SPERANZA, CLELIA ALTIERI, MILENA SINIGAGLIA, and MARIA ROSARIA CORBO. "Two Nonthermal Technologies for Food Safety and Quality—Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review." Journal of Food Protection 82, no. 12 (November 8, 2019): 2049–64. http://dx.doi.org/10.4315/0362-028x.jfp-19-059.

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ABSTRACT Some nonthermal technologies have gained special interest as alternative approaches to thermal treatments. High pressure homogenization (HPH) and ultrasound (US) are two of the most promising approaches. They rely upon two different modes of action, although they share some mechanisms or ways of actions (mechanic burden against cells, cavitation and micronization, primary targets being the cell wall and the membrane, temperature and pressure playing important roles for their antimicrobial potential, and their effect on cells can be either positive or negative). HPH is generally used in milk and dairy products to break lipid micelles, whereas US is used for mixing and/or to obtain active compounds of food. HPH and US have been tested on pathogens and spoilers with different effects; thus, the main goal of this article is to describe how US and HPH act on biological systems, with a focus on antimicrobial activity, mode of action, positive effects, and equipment. The article is composed of three main parts: (i) an overview of US and HPH, with a focus on some results covered by other reviews (mode of action toward microorganisms and effect on enzymes) and some new data (positive effect and modulation of metabolism); (ii) a tentative approach for a comparative resistance of microorganisms; and (iii) future perspectives. HIGHLIGHTS

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Kubo, Mirian Tiaki Kaneiwa, Pedro E. D. Augusto, and Marcelo Cristianini. "Effect of high pressure homogenization (HPH) on the physical stability of tomato juice." Food Research International 51, no. 1 (April 2013): 170–79. http://dx.doi.org/10.1016/j.foodres.2012.12.004.

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Krebs, Louise, Amélie Bérubé, Jean Iung, Alice Marciniak, Sylvie L. Turgeon, and Guillaume Brisson. "Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt." Foods 10, no. 8 (July 29, 2021): 1757. http://dx.doi.org/10.3390/foods10081757.

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Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UHPH) on the techno-functional properties of BM in set and stirred yogurts. BM and skimmed milk (SM) were pretreated by conventional homogenization (15 MPa), high-pressure homogenization (HPH) (150 MPa), and UHPH (300 MPa) prior to yogurt production. Polyacrylamide gel electrophoresis (PAGE) analysis showed that UHPH promoted the formation of large covalently linked aggregates in BM. A more particulate gel microstructure was observed for set SM, while BM gels were finer and more homogeneous. These differences affected the water holding capacity (WHC), which was higher for BM, while a decrease in WHC was observed for SM yogurts with an increase in homogenization pressure. In stirred yogurts, the apparent viscosity was significantly higher for SM, and the pretreatment of BM with UHPH further reduced its viscosity. Overall, our results showed that UHPH could be used for modulating BM and SM yogurt texture properties. The use of UHPH on BM has great potential for lower-viscosity dairy applications (e.g., ready-to-drink yogurts) to deliver its health-promoting properties.

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Hinestroza-Córdoba, Leidy Indira, Cristina Barrera, Lucía Seguí, and Noelia Betoret. "Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)." Foods 10, no. 4 (April 9, 2021): 817. http://dx.doi.org/10.3390/foods10040817.

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Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography—mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure.

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Vidal-San Martín, Carla, José Miguel Bastías-Montes, Constanza Villagra-Jorquera, Gheldred Salinas-Huenchulao, Abigail Flores-Ríos, Natalia Gonzáles-Díaz, Yanara Tamarit-Pino, Ociel Muñoz-Fariña, and Roberto Quevedo-León. "Effect of Cryoconcentration Assisted by Centrifugation-Filtration on Bioactive Compounds and Microbiological Quality of Aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) and Calafate (Berberis microphylla G. Forst) Extracts Pretreated with High-Pressure Homogenization." Processes 9, no. 4 (April 15, 2021): 692. http://dx.doi.org/10.3390/pr9040692.

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The objective of this study was to evaluate the effect of cryoconcentration assisted by centrifugation-filtration on the bioactive compounds and the microbiological quality of aqueous maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla G. Forst) extracts pretreated with high-pressure homogenization (HPH). Aqueous extracts were prepared from fresh fruits which were treated with HPH (predefined pressure and number of passes). The best pretreatment was determined by aerobic mesophilic, fungal, and yeast counts. Treated extracts were frozen at −30 °C in special tubes and centrifuged at 4000 rpm for 10 min to obtain the cryoconcentrated product. The optimal pretreatment conditions for HPH were 200 MPa and one pass in which the extracts exhibited no microorganism counts. Cryoconcentration by freezing and subsequent centrifugation-filtration in a single cycle showed high process efficiency (>95%) in both soluble solids and bioactive compounds (total polyphenols and anthocyanins) and antioxidant capacity of the fresh fruits and extracts. The HPH treatment and subsequent cryoconcentration assisted by centrifugation-filtration is an efficient technology to obtain concentrates with good microbiological quality and a high content of bioactive compounds.

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Yong, Ah Pis, Md Aminul Islam, and Nurul Hasan. "The Effect of pH and High-Pressure Homogenization on Droplet Size." International Journal of Engineering Materials and Manufacture 2, no. 4 (December 10, 2017): 110–22. http://dx.doi.org/10.26776/ijemm.02.04.2017.05.

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The aims of this study are to revisit the effect of high pressure on homogenization and the influence of pH on the emulsion droplet sizes. The high-pressure homogenization (HPH) involves two stages of processing, where the first stage involves in blending the coarse emulsion by a blender, and the second stage requires disruption of the coarse emulsion into smaller droplets by a high-pressure homogenizer. The pressure range in this review is in between 10-500 MPa. The homogenised droplet sizes can be reduced by increasing the homogenization recirculation, and there is a threshold point beyond that by applying pressure only, the size cannot be further reduced. Normally, homogenised emulsions are classified by their degree of kinetic stability. Dispersed phase present in the form of droplets while continuous phase also known as suspended droplets. With a proper homogenization recirculation and pressure, a more kinetically stable emulsion can be produced. The side effects of increasing homogenization pressure are that it can cause overprocessing of the emulsion droplets where the droplet sizes become larger rather than the expected smaller size. This can cause kinetic instability in the emulsion. The droplet size is usually measured by dynamic light scattering or by laser light scattering technique. The type of samples used in this reviews are such as chocolate and vanilla based powders; mean droplet sizes samples; basil oil; tomato; lupin protein; oil; skim milk, soymilk; coconut milk; tomato homogenate; corn; egg-yolk, rapeseed and sunflower; Poly(4-vinylpyridine)/silica; and Complex 1 until complex 4 approaches from author case study. A relationship is developed between emulsion size and pH. Results clearly show that lower pH offers smaller droplet of emulsion and the opposite occurs when the pH is increased.

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Gul, Osman, Furkan Turker Saricaoglu, Mustafa Mortas, Ilyas Atalar, and Fehmi Yazici. "Effect of high pressure homogenization (HPH) on microstructure and rheological properties of hazelnut milk." Innovative Food Science & Emerging Technologies 41 (June 2017): 411–20. http://dx.doi.org/10.1016/j.ifset.2017.05.002.

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Leite, Thiago Soares, Pedro E. D. Augusto, and Marcelo Cristianini. "Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice." Food Biophysics 10, no. 2 (December 7, 2014): 169–80. http://dx.doi.org/10.1007/s11483-014-9385-9.

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Salem, Ala’, Anna Takácsi-Nagy, Sándor Nagy, Alexandra Hagymási, Fruzsina Gősi, Barbara Vörös-Horváth, Tomislav Balić, Szilárd Pál, and Aleksandar Széchenyi. "Synthesis and Characterization of Nano-Sized 4-Aminosalicylic Acid–Sulfamethazine Cocrystals." Pharmaceutics 13, no. 2 (February 19, 2021): 277. http://dx.doi.org/10.3390/pharmaceutics13020277.

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Drug–drug cocrystals are formulated to produce combined medication, not just to modulate active pharmaceutical ingredient (API) properties. Nano-crystals adjust the pharmacokinetic properties and enhance the dissolution of APIs. Nano-cocrystals seem to enhance API properties by combining the benefits of both technologies. Despite the promising opportunities of nano-sized cocrystals, the research at the interface of nano-technology and cocrystals has, however, been described to be in its infancy. In this study, high-pressure homogenization (HPH) and high-power ultrasound were used to prepare nano-sized cocrystals of 4-aminosalysilic acid and sulfamethazine in order to establish differences between the two methods in terms of cocrystal size, morphology, polymorphic form, and dissolution rate enhancement. It was found that both methods resulted in the formation of form I cocrystals with a high degree of crystallinity. HPH yielded nano-sized cocrystals, while those prepared by high-power ultrasound were in the micro-size range. Furthermore, HPH produced smaller-size cocrystals with a narrow size distribution when a higher pressure was used. Cocrystals appeared to be needle-like when prepared by HPH compared to those prepared by high-power ultrasound, which had a different morphology. The highest dissolution enhancement was observed in cocrystals prepared by HPH; however, both micro- and nano-sized cocrystals enhanced the dissolution of sulfamethazine.

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Gall, Vanessa, and Heike P. Karbstein. "Influence of Cavitation and Mixing Conditions on Oil Droplet Size in Simultaneous Homogenization and Mixing (SHM)." ChemEngineering 4, no. 4 (December 9, 2020): 64. http://dx.doi.org/10.3390/chemengineering4040064.

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High-pressure homogenizers (HPH) equipped with a Simultaneous Homogenization and Mixing (SHM) orifice allow for inducing a mixing stream directly into the disruption unit. Previous studies show that by doing so, synergies between the unit operations “emulsification” and “mixing” can be used to save energy, e.g., in homogenization of dairy products, or to extend the application range of HPH. Up to now, process design has mainly been based on the trial and error principle due to incomplete understanding of flow conditions and droplet break-up in the SHM unit. This study aims at a higher level of understanding of cavitation and mixing effects on emulsion droplet size. Experimental data were obtained using a model emulsion of low disperse phase concentration in order to avoid coalescence effects. The different flow conditions are created by varying the process and geometric parameters of an SHM unit. The results show that the oil droplet size only depends on mixing conditions when the emulsion droplets are added in the mixing stream. Furthermore, a smaller oil droplet size can be achieved by reducing cavitation, especially for droplets fed in the high-pressure stream.

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Dai, Jiajia, Benfang Ruan, Ying Zhu, Xianrui Liang, Feng Su, and Weike Su. "Preparation of nanosized Fluticasone Propionate nasal spray with improved stability and uniformity." Chemical Industry and Chemical Engineering Quarterly 21, no. 3 (2015): 457–64. http://dx.doi.org/10.2298/ciceq140609001d.

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Transmucosal nasal delivery has been recognized as up-and-coming option for delivery of therapeutic compounds. However, the short residence time of the formulation within the nasal cavity coupled to its low permeability is regarded as the barrier to good bioavailability. To overcome those limitations, we developed a new formulation - nanosized Fluticasone Propionate (FP) nasal spray. High pressure homogenization (HPH) was employed to achieve effective particle size reduction. Latin square experimental design (LSED) was implemented for high pressure homogenization process. With optimized process conditions, the resulting particles were less than 250 nm in size. The aging effect in FP nanosuspensions after 30-day refrigerated storage was not considerable. However, for long-term storage, a combination of homogenization and lyophilization (HL) was required to acquire stable FP nanocystals. The crystallinity of FP was examined by differential scanning calorimetry (DSC) and powder X-ray diffraction (PXRD), and no alternation was observed before or after homogenization and lyophilization process. The finished nasal spray offered a more uniform drug content compared to marketed formulation, which ensure the consistency and reproducibility of dose delivery. The study confirmed the effectiveness of homogenization, the usefulness of Latin square design and the feasibility of nano nasal spray.

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Marco-Molés, R., I. Hernando, E. Llorca, and I. Pérez-Munuera. "Influence of high pressure homogenization (HPH) on the structural stability of an egg/dairy emulsion." Journal of Food Engineering 109, no. 4 (April 2012): 652–58. http://dx.doi.org/10.1016/j.jfoodeng.2011.11.031.

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Leite, Thiago Soares, Pedro E. D. Augusto, and Marcelo Cristianini. "The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)." Innovative Food Science & Emerging Technologies 26 (December 2014): 124–33. http://dx.doi.org/10.1016/j.ifset.2014.08.005.

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Lian, Bolin, Yong Li, Xiuhua Zhao, Yuangang Zu, Ying Wang, Yin Zhang, and Yuanyuan Li. "Preparation and Optimization of 10-Hydroxycamptothecin Nanocolloidal Particles Using Antisolvent Method Combined with High Pressure Homogenization." Journal of Chemistry 2017 (2017): 1–10. http://dx.doi.org/10.1155/2017/5752090.

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The aim of this study was to prepare 10-hydroxycamptothecin nanocolloidal particles (HCPTNPs) to increase the solubility of drugs, reduce the toxicity, improve the stability of the drug, and so forth. HCPTNPs was prepared by antisolvent precipitation (AP) method combined with high pressure homogenization (HPH), followed by lyophilization. The main parameters during antisolvent process including volume ratio of dimethyl sulfoxide (DMSO) and H2O and dripping speed were optimized and their effects on mean particle size (MPS) and yield of HCPT primary particles were investigated. In the high pressure homogeneous procedure, types of surfactants, amount of surfactants, and homogenization pressure (HP) were optimized and their influences on MPS, zeta potential (ZP), and morphology were analyzed. The optimum conditions of HCPTNPs were as follows: 0.2 mg/mL HCPT aqueous suspension, 1% of ASS, 1000 bar of HP, and 20 passes. Finally, the HCPTNPs via lyophilization using glucose as lyoprotectant under optimum conditions had an MPS of 179.6 nm and a ZP of 28.79 ± 1.97 mV. The short-term stability of HCPTNPs indicated that the MPS changed in a small range.

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Agrawal, Yogeeta O., Umesh B. Mahajan, Vinit V. Agnihotri, Mayur S. Nilange, Hitendra S. Mahajan, Charu Sharma, Shreesh Ojha, Chandragouda R. Patil, and Sameer N. Goyal. "Ezetimibe-Loaded Nanostructured Lipid Carrier Based Formulation Ameliorates Hyperlipidaemia in an Experimental Model of High Fat Diet." Molecules 26, no. 5 (March 9, 2021): 1485. http://dx.doi.org/10.3390/molecules26051485.

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Ezetimibe (EZE) possesses low aqueous solubility and poor bioavailability and in addition, its extensive hepatic metabolism supports the notion of developing a novel carrier system for EZE. Ezetimibe was encapsulated into nanostructured lipid carriers (EZE-NLCs) via a high pressure homogenization technique (HPH). A three factor, two level (23) full factorial design was employed to study the effect of amount of poloxamer 188 (X1), pressure of HPH (X2) and number of HPH cycle (X3) on dependent variables. Particle size, polydispersity index (PDI), % entrapment efficiency (%EE), zeta potential, drug content and in-vitro drug release were evaluated. The optimized formulation displays pragmatic inferences associated with particle size of 134.5 nm; polydispersity index (PDI) of 0.244 ± 0.03; zeta potential of −28.1 ± 0.3 mV; % EE of 91.32 ± 1.8% and % CDR at 24-h of 97.11%. No interaction was observed after X-ray diffraction (XRD) and differential scanning calorimetry (DSC) studies. EZE-NLCs (6 mg/kg/day p.o.) were evaluated in the high fat diet fed rats induced hyperlipidemia in comparison with EZE (10 mg/kg/day p.o.). Triglyceride, HDL-c, LDL-c and cholesterol were significantly normalized and histopathological evaluation showed normal structure and architecture of the hepatocytes. The results demonstrated the superiority of EZE-NLCs in regard to bioavailability enhancement, dose reduction and dose-dependent side effects.

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Augusto, Pedro E. D., Albert Ibarz, and Marcelo Cristianini. "Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model." Journal of Food Engineering 111, no. 2 (July 2012): 474–77. http://dx.doi.org/10.1016/j.jfoodeng.2012.02.033.

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Mendes, Maria, João Basso, João Sousa, Alberto Pais, and Carla Vitorino. "Designing Ultra-Small Nanostructured Lipid Carriers: Critical Process Parameters." Proceedings 78, no. 1 (December 1, 2020): 50. http://dx.doi.org/10.3390/iecp2020-08691.

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Nanoparticles (NPs) offer noteworthy advantages in the treatment of several diseases by prompting, among other benefits, the site-specific delivery of drugs. Ultra-small nanostructured lipid carriers (usNLCs) are no exception. These correspond to a class of NPs composed of a blend of solid and liquid lipids, the latter usually in a higher proportion, which promotes a less ordered solid lipid matrix, providing a higher drug loading capacity, drug release modulation, and improved stability in comparison with other lipid nanoparticles. Several manufacturing methods have been described for obtaining usNLCs. However, a comprehensive understanding of the process is imperative to warrant the final quality of the NPs. In the present work, the hot high pressure homogenization (HPH) method, which is characterized by easy scaling-up, simplicity and ease of use, was used for the development of highly concentrated small size NLCs. Critical process parameters (CPPs) and critical material attributes (CMAs) were evaluated to investigate the manufacturing process reproducibility, inter-batch consistency, long-term formulation stability, drug loading capacity and drug release. To gain a broader understanding of this method, multivariate analysis was applied to investigate how the physicochemical properties of the usNLC are affected by the variation in CPPs/CMAs. CPPs include HPH-time, and HPH-pressure, while CMAs, such as lipid content, are also taken into consideration. The results show that a high lipid content (15% w/w), an intermediate pressure and a short HPH time seem to be the crucial parameters to obtain both a small particle size (<100 nm) and a narrow size distribution (polydispersity index <0.2) in usNLC prepared by the hot-HPH method, without affecting zeta potential (>|30| mV).

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Pirozzi, Annachiara, Roberta Capuano, Roberto Avolio, Gennaro Gentile, Giovanna Ferrari, and Francesco Donsì. "O/W Pickering Emulsions Stabilized with Cellulose Nanofibrils Produced through Different Mechanical Treatments." Foods 10, no. 8 (August 15, 2021): 1886. http://dx.doi.org/10.3390/foods10081886.

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This work aimed at studying the stabilization of O/W Pickering emulsions using nanosized cellulosic material, produced from raw cellulose or tomato pomace through different mechanical treatments, such as ball milling (BM) and high-pressure homogenization (HPH). The cellulose nanofibrils obtained via HPH, which exhibited longer fibers with higher flexibility than those obtained via ball milling, are characterized by lower interfacial tension values and higher viscosity, as well as better emulsion stabilization capability. Emulsion stability tests, carried out at 4 °C for 28 d or under centrifugation at different pH values (2.0, 7.0, and 12.0), revealed that HPH-treated cellulose limited the occurrence of coalescence phenomena and significantly slowed down gravitational separation in comparison with BM-treated cellulose. HPH-treated cellulose was responsible for the formation of a 3D network structure in the continuous phase, entrapping the oil droplets also due to the affinity with the cellulose nanofibrils, whereas BM-treated cellulose produced fibers with a more compact structure, which did adequately cover the oil droplets. HPH-treated tomato pomace gave similar results in terms of particle morphology and interfacial tension, and slightly lower emulsion stabilization capability than HPH-treated cellulose, suggesting that the used mechanical disruption process does not require cellulose isolation for its efficient defibrillation.

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Kong, Rong, Qiang Xia, and Guang Yu Liu. "Preparation and Characterization of Vitamin a Palmitate-Loaded Nanostructured Lipid Carriers as Delivery Systems for Food Products." Advanced Materials Research 236-238 (May 2011): 1818–23. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.1818.

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Vitamin A Palmitate-loaded Nanostructured Lipid Carriers were prepared by High Pressure Homogenization (HPH) technique. The influences of storage conditions such as time and temperature on the physical and chemical storage stability of VAP-NLCs were studied in details. Preparation and physicochemical properties of VAP lipid nanoparticles were investigated using various analytical equipments such as TEM, photon correlation spectroscopy (PCS), laser diffractometry (LD) and ultraviolet spectrophotometer. The respective optimal HPH pressure and cycles were 70MPa and 5 cycles, so VAP-NLC dispersions under the optimized condition gave rise to the entrapment efficiency (EE) of 99.8%, PI of 0.234, mean diameter of 144±1.7 nm (2% VAP loading capacity). In addition, VAP lipid nanoparticle has a distinct spherical shape, its particle sizes were around 60–330 nm according to VAP contents and zeta potential values -18~-23 mV. Furthermore, the pH of VAP-NLC dispersion was near to 7.0. This study showed that VAP-NLC could hopefully be applied for food products.

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Yu, Zhen-Yu, Su-Wei Jiang, Xin-Min Cao, Shao-Tong Jiang, and Li-Jun Pan. "Effect of high pressure homogenization (HPH) on the physical properties of taro ( Colocasia esculenta (L). Schott) pulp." Journal of Food Engineering 177 (May 2016): 1–8. http://dx.doi.org/10.1016/j.jfoodeng.2015.10.042.

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Yu, Zhen-Yu, Su-Wei Jiang, Jing Cai, Xin-Min Cao, Zhi Zheng, Shao-Tong Jiang, Hua-Lin Wang, and Li-Jun Pan. "Effect of high pressure homogenization (HPH) on the rheological properties of taro (Colocasia esculenta (L). Schott) pulp." Innovative Food Science & Emerging Technologies 50 (December 2018): 160–68. http://dx.doi.org/10.1016/j.ifset.2018.09.002.

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Augusto, Pedro E. D., Albert Ibarz, and Marcelo Cristianini. "Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours." Food Research International 54, no. 1 (November 2013): 169–76. http://dx.doi.org/10.1016/j.foodres.2013.06.027.

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Leite, Thiago S., Pedro E. D. Augusto, and Marcelo Cristianini. "Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties." Food Engineering Reviews 7, no. 2 (June 11, 2014): 231–40. http://dx.doi.org/10.1007/s12393-014-9082-y.

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Journal articles on the topic 'High pressure homogenization (HPH)'

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