Effects of high-pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory medium. Antimicrobial PLGA NPs with acerola, guava, and passion fruit were useful against Listeria monocytogenes and Escherichia coli infections [72]. In the area of drug/nucleic acid delivery, many biological materials, such as DNA, proteins, and lipids, have been electrosprayed without changing their biological activity (Wu et al., 2012). Food Sci. For both dried microalgae powder and wet algae slurry, we include hexane extraction, isopropanol/hexane extraction and supercritical fluid extraction, while butanol extraction of wet microalgae biomass is one of a kind. 174, 1218. Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species. In general, the heat resistance of spores depends on conditions such as elevated sporulation temperature, the presence of minerals and dipicolinic acid (DPA), and core dehydration. Brinez, W. J., Roig-Sagues, A. X., Herrero, M. H., and Lopez, B. G. (2007). J. doi: 10.1016/S0168-1605(03)00161-2, Sandra, S., and Dalgleish, D. G. (2005). Three alternative methods, including steam reforming, autothermal reforming, and aqueous-phase reforming, are considered for the hydrogen production. Food Control 10, 12821288. High pressure homogenization microbial inactivation in relation to the food matrix, species and process conditions adopted. Guerzoni, M. E., Lanciotti, R., Westall, F., and Pittia, P. (1997). 
Chemostat-grown cells were significantly more resistant to HPH processing than were statically grown cells. In fact, in the most of the cases, the literature data have underlined an improvement of the sensory and nutritional properties and stability of the HPH and UHPH treated products. Maximum lethality values were observed in samples treated at 400 MPa with 15 and 10% fat (7.95 and 7.46 log CFU/ml), respectively, while in skimmed and 3.6% fat milk samples, complete inactivation was not achieved and, during the subsequent 15 days of storage at 4C, L. monocytogenes was able to recover. J. J. Sci. Food Microbiol 44, 204210. US 756953. Inactivation by ultra high-pressure homogenization of Escherichia coli strains inoculated into orange juice. The homogenate is diluted with wash buffer and the IBs are recovered by centrifugation. doi: 10.1016/j.ijfoodmicro.2012.10.021, Patrignani, F., Vannini, L., Sado Kamdem, S. L., Hernando, I., Marco-Mols, R., Guerzoni, M. E., et al. 
Int. Appl. The study was performed both in model (BHI) and real systems consisting of an egg-based mayonnaise type product. The emulsion is entering from the bottom, forced through a narrow gap between the passage and impact head and finally leaving at the top. Moreover, the fate of the surviving cells of S. enteritidis was monitored during storage at 10C and the growth or death parameters were calculated and modeled in relation to pH, NaCl concentration of the medium and the level of pressure treatment applied. This results in a great disadvantage for food industry because it limits the implementation of this technology in food process as full alternative to thermal treatment. doi: 10.1016/S0958-6946(01)00104-2, Kumar, S., Thippareddi, H., Subbiah, J., Zivanovic, S., Davidson, P. M., and Harte, F. (2009). Tahiri, I., Makhlouf, J., Paquin, P., and Fliss, I. Additionally, these low homogenization pressure treatments, applied directly to probiotic strains, modified their interaction with the small intestines of BALB mice and induced a higher IgA response compared with untreated mice in a strain- and feeding period-dependent way (Tabanelli et al., 2012). Microbiological analyses were performed 2 h after the UHPH treatments and after 5, 8, and 15 days of storage at 4C. The endospores are composed of a central core, which is surrounded by several protective layers. The new main applications regard the treatment of milk (for consumption or dairy product manufacture), fruit and vegetable juice, vegetable milks, and food component (such as enzymes) obtaining more stable and safer products without detrimental effects on quality properties. Brinez, W. J., Roig-Sagues, A. X., Herrero, M. H., and Lopez, B. G. (2006a). Technol 53, 580586. 76, 10411045. Dairy Technol. Nanosystems for drug delivery: Design, engineering, and applications, Green Synthesis, Characterization and Applications of Nanoparticles. Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables. Aliment. Food Sci. Inactivation of Listeria innocua in milk and orange juice by ultrahigh-pressure homogenization. The baseline downstream process for FGF21(A129C) was developed in conformity with a conventional E. coli (IB) downstream process as described in Fig. 
Burns et al. Figure 7.17. [81] produced monodisperse colloidosomes from particles of poly(divinylbenzene-methacrylic acid) by using a flow-focusing microfluidic device to fabricate drops of the polymer particle dispersion in pure hexadecane. J. Food Chem. Shuang Chen, Joost P. Quaadgras, in Biopharmaceutical Processing, 2018. The baseline downstream process has been successfully scaled up to process a 1000L fermentation batch (titer=1.0g/L), to support regulatory toxicology and phase I clinical studies. (2011) evaluated the inactivation of Clostridium sporogenes PA 3679 spores (considered as harmless twin of C. botulinum) by HPH in model system such as skim milk, showing that that pressures up to 300 MPa were not able to cause any reduction on spore counts or promote changes on their thermal resistance. 129, 316320. Vesicular systems utilize a natural lipids-based matrix with high hydration and dermophilicity aimed at drug delivery across skin, into deeper layers, membranes, or systemic circulation of lipophilic drugs. doi: 10.1080/10408410601023516, Diels, A. M. J., Callewaert, L., Wuytack, E. Y., Masschalck, B., and Michiels, C. W. (2004). Homogenizer able to process fluid matrices at pressure ranging between 20100 MPa are nowadays employed in the dairy beverage, pharmaceutical, and cosmetic industries mainly to reduce particle size and consequently increase stability of emulsions in order to avoid creaming and coalescence phenomena (Figure 1). Nanosystems based on lipids such as SLNs, NLCs, liposomes, ethosomes, phytosomes, and transferosomes are probed for improving drug penetration across epidermis and dermis layers, drug localization by abating percutaneous absorption, as well as enhancing the therapeutic index window at a lower concentration of active molecules [72]. J. Food Microbiol. These approaches typically involve modifying the nanoparticle wettability in-situ at the droplet surfaces by surfactant adsorption. In addition, the effects of homogenization on foodborne pathogenic species inactivation in relation to the food matrix and food chemico-physical and process variables will be reviewed. ). The word homogenization is referred to the ability to produce a homogeneous size distribution of particles suspended in a liquid, by forcing the liquid under the effect of pressure through a specifically designed homogenization valve. In fact, while in the model systems the cell recovery and growth during the subsequent incubation at 10C was allowed in many combinations of the CCD, in the real systems no recovery or growth of S. enteritidis were observed. J. Int. According to the Authors, this viability loss, which was maximum at pH 4.00 or 2% NaCl, is not be attributed merely to the interactions of such variables, but it probably involved the naturally occurring antimicrobial enzymes of the raw material, whose activity can be enhanced by the pressure treatment. (2007) investigated the effects of HPH treatment at 100 MPa, in comparison to different heat treatments, 70C for 30 s, 70C for 5 min or 100C for 5 min, on the activity of lysozyme and lactoferrin. Table 38.4. (2009) inoculated L. innocua ATCC51742 and E. coli, as surrogate for foodborne pathogens, in apple and carrot juice, containing or not nisin (0-10 IU), and treated from 0.1 to 350 MPa. The high pressure, in the range of 20 to 70MPa, is necessary to overcome the friction in the homogenizing head. 38.3. Technological aspects and potential applications of (ultra) high-pressure homogenisation. Inactivation of Bacillus spores inoculated in milk by Ultra High Pressure Homogenization. However, the thermal treatments can reduce the product quality and freshness. J. homogenizer 25mpa equipmentimes pressure Lee and Weitz [80] trapped hydrophobic silica nanoparticles in the organic phase of water-in-toluene-in-water emulsions generated in a microfluidic channel. The last had the aim to reinforce transfer the HPH processing to SMEs of fluid or pumpable ingredients and foods as well as cosmetic sectors. As a result, cell disruption is sometimes used to enhance lipid extraction yield by grinding, high pressure homogenization, bead beating, microwave or sonication. doi: 10.1016/j.fm.2012.07.004, Tabanelli, G., Patrignani, F., Gardini, F., Vinderola, C. G., Reinheimer, J. Two flash drums and two distillation columns are employed sequentially to separate unreacted hydrogen and impurities from the PG product. Food Protect. Food Protect. Food Microbiol. (2009) investigated on the inactivation of E. coli K12 in apple juice and apple cider obtaining an inactivation of 7 log applying a pressure of 250 MPa with a Tin of 25C and Tout of 70C, thus avoiding the use of a thermal exchanger. (2002). Mechanisms of endospore inactivation under high pressure. Electrospray has attracted research interest because it is an elegant and versatile way to make a broad array of nanoparticles. 46, 112. Prog. Moreover, the recent developments in high-pressure-homogenization technology and the design of new homogenization valves able to withstand pressures up to 350400 MPa have opened new opportunities to homogenization processing in the food industries and, consequently, permitted the development of new products differentiated from traditional ones by sensory and structural characteristics or functional properties. Different Authors have investigated in this medium the potentialities of HPH treatment in pathogenic species inactivation. The pump is usually a positive displacement reciprocating (piston) pump. The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices. Next, the crude IBs are washed to further remove co-sedimented impurities. Furthermore, under these processing conditions, commercial sterility (evaluated as the complete inactivation of the inoculated spores) was obtained in milk treated at 300 MPa with inlet temperature of 75C. Enzyme Microb. doi: 10.4315/0362-028X.JFP-12-443, Cortezzo, D. E., Setlow, B., and Setlow, P. (2004). 45, 382386. J. Food Sci. Extensive literature indicates that the effects of combined stresses on microbial growth and survival may be additive or synergistic, when the outcome is usually significantly greater than the additive response (Tapia de Daza et al., 1996; Leistner, 2000; Ross et al., 2003), because of the disturbing action on microbial homeostasis in several respects (Leistner, 2000). Int. doi: 10.1089/ast.2010.0502. High-pressure homogenization as a non-thermal technique for the inactivation of microorganisms. J. 14, 657660. For a fixed energy input, the final drop size varies with the particle concentration, while the interfacial composition remains constant [14]. Additionally, the buffer requirements would drive up the production cost and make the product economically undesirable. On the contrary, some Authors attributed to the fat content in milk a protective role against microbial species during the high pressure treatment performed at 100 MPa for several cycles. In the homogenizing valve the fluid is forced under pressure through a small orifice between the valve and the valve seat. Arend Dubbelboer, Jan Meuldijk, in Computer Aided Chemical Engineering, 2013. Food Prot. The enzyme addition enhanced the immediate pressure efficacy on almost all the considered species as indicated by their instantaneous viability loss following the treatment. Both column steps are operated under bind-and-elute mode and employ linear gradient elution for separation. doi: 10.1016/S0168-1605(00)00161-6, Lpez-Pedemonte, T., Brinez, W. J., Roig-Sagues, A. X., and Guamis, B. 46, 302310. The critical evaluation of the available literature data has showed the great potential of HPH for microbial inactivation and food safety purpose. doi: 10.1016/j.foodchem.2006.12.017, Lanciotti, R., Patrignani, F., Iucci, L., Saracino, P., and Guerzoni, M. E. (2007b). Resistance of bacterial spores, in Bacterial Stress Responses, eds G. Storz and R. Hengge-Aronis (Washington, DC: American Society for Microbiology), 217230. Food Eng. Pressure filtration and centrifugation are included in the harvesting section; bead beating, microwaving. However, also in this case the reduction of thermal treatment can represent an advantage for food industry and contribute to the maintenance of the quality and nutritional properties of foods.
J. Appl. The vapor bubbles thus formed expand and then collapse, creating shock waves that contribute to the breaking of particles. Rev. Low temperature long time and high temperature short time treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. Crit. State of the art of homogenizer able to reach 200 MPa (GEA Niro Soavi, Italy). It begins with cell harvest by centrifugation, followed by cell lysis by. The fragmented drops recombine when they encounter each other, to reduce their interfacial area. homogenizer ah ats 100d laborato 76, 7482. Trends Microbiol. J. Milchwissenschaft 63, 6870, Iucci, L., Patrignani, F., Vallicelli, M., Guerzoni, M. E., and Lanciotti, R. (2007). Copyright 2022 Elsevier B.V. or its licensors or contributors. Kumar et al. Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures. Food Microbiol. Dairy J. The addition of 10 IU nisin, together with HPH, did not exhibit significant additional E. coli inactivation, but interactions were observed with L. innocua. homogenizer pressure milk homogeniser soya low soy quote reel wrap doi: 10.1016/S0168-1605(02)00054-5, Zamora, A., and Guamis, B. were under the detection limits even in the samples inoculated before the HPH treatments at levels ranging between 3 and 4 log CFU/ml. 12, 435446. Continuous rotor-stator mixers equipped with nozzles for gas injection are used for large-scale operations. Compared with current technologies, such as bulk mixing, high pressure homogenization, and double emulsion techniques, electrospray has three potential advantages. homogenizer crusher uh US-2015-0314254-A1, 11/05/2015). The significant improvement of HPH equipment functionality and flexibility (capacity to work in a food processing line), the design of new valves able to work at 300400 MPa and the significant research efforts make HPH technology ready for the scaling up at industrial level for the development of new products differentiated from traditional ones by sensory and structural characteristics or functional properties. Setlow, P. (2000). Technol. The existence of algal biological features like the cell wall physically prevents the contact of solvent with intracellular lipid materials. doi: 10.1016/S1466-8564(00)00012-6. homogenizer 
These Authors found that pressure and temperature exhibited a quadratic relationship. 
Inactivation of Alicyclobacillus acidoterrestris using high pressure homogenization and dimethyl dicarbonate. Moreover, the data indicated a potential synergistic effects of nisin and HPH on the inactivation of bacterial contaminants, although this antimicrobial is generally active against Gram-positive bacteria. 
For example, Patrignani et al. Wuytack, E. Y., Diels, A. J., and Michiels, C. W. (2002). Later, Diels et al. Trends Food Sci. LWT-Food Sci. The microbial targets deal with pathogenic and spoilage microorganisms but in this review only the researches regarding the pathogenic species will be reviewed. The typical production of commercial nanofibrillated cellulose uses a mechanical method consisting of refining and high pressure homogenization steps. doi: 10.1016/j.foodhyd.2009.02.010, Pinho, C. R. G., Franchi, M. A., Tribstm, A. Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice. (2002) studied the survival of Salmonella enteritidis after pressure treatments, ranging between 0.1 and 140 MPa, in relation to compositive variables (NaCl content, pH). Heat damage evaluation in ultra-high pressure homogenized milk. In contrast, little inactivation was observed for L. innocua with pressures ranging between 250 and 350 MPa. Food Agric. (2011). Next, centrifugation, extraction, and drying are employed to separate the products. doi: 10.1111/j.1472-765X.1996.tb01134.x, Lanciotti, R., Patrignani, F., Iucci, L., Guerzoni, M. E., Suzzi, G., Belletti, N., et al. In the entire studied, it was clear that S. aureus was more resistant to HPH than Y. enterocolitica, as already demonstrated by Lanciotti et al. Front. doi: 10.1016/j.ijfoodmicro.2004.03.022, Chaves-Lpez, C., Lanciotti, R., Serio, A., Paparella, A., Guerzoni, M. E., and Suzzi, G. (2009). homogenizer A study of the flown pattern. Cavitation: in its passage through the narrow gap, the liquid is accelerated to very high velocity, resulting in a decrease in pressure. The samples were subjected to a single cycle of UHPH treatment at 200, 300, and 400 MPa. The results, based on standard medium such as Brain Heart Infusion (BHI), highlighted the importance of food system composition and its thermal history on the high pressure tolerance of the microbial population. App. 72, 2533. homogenizer gobizkorea 94, 223253. For several decades, the food research has been focused on finding new solutions to old problems to ensure food safety without losing nutrients and more recently, in response to market demand, to preserve the sensory and the freshness of the products as well as to produce innovative foods, using safe, quick, economical, and environmental friendly processes (Zamora and Guamis, 2015). Technol. Inactivation of Escherichia coli K-12 exposed to pressures in excess of 300 mpa in a high-pressure homogenizer. in orange juice controlling the inlet temperature. Food Res. J. Int. TABLE 1. Efficacy of these molecules is elevated by applying nanotechnology as nanosized particles amplify penetration of drugs and cosmetic chemicals across the skin, permeate the skin through diverse mechanisms, and tailor the pharmacokinetics and bioavailability of actives per their application, thus, proposing a simplified dosing regimen for facile therapeutic interventions. doi: 10.1016/j.tifs.2015.04.014, Tabanelli, G., Burns, P., Patrignani, F., Gardini, F., Lanciotti, R., Reinheimer, J., et al. (2005) investigated the resistance of E. coli K12 when treated in PBS buffer at 300 MPa by using a axial-flow through orifice valve, outlining reduction of 6 log cycles. Different shapes of ultrasonic probes. doi: 10.1111/j.1472-765X.2007.02219.x, Bevilacqua, A., Corbo, M. R., and Sinigaglia, M. (2012). The results indicated that antimicrobial activities of lactoferrin and lysozyme were enhanced and/or accelerated by HPH treatment. They evaluated the clinical moisturizing efficacy of nanoemulsion using capacitance and transepidermal water loss measurement. (2006a) tested the inactivation of E. coli 058:H21 ATCC 10536 and E. coli 0157:H7 CCUG 44857 inoculated in orange juice and treated at 300 MPa founding a log reduction of 3.9 and 3.7, respectively. homogenizer pressure milk homogenizers soya machine homogeniser equipmentimes processing industrial rs indiamart ask Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure. The results suggested that the microstructural changes induced by HPH affected the growth of L. monocytogenes which was dependent on the total water phase space availability. Essential oils: their antibacterial properties and potential applications in foods. No high pressure homogenization necessary (inexpensive technology). homogenizer milk pressure homogeniser ice cream homogenizers quote However, several authors have been demonstrated the major efficacy of HPH against Gram-negative bacteria. Emerg 1, 127134. doi: 10.3168/jds.2010-3737, Navarro, J. L., Izquierdo, L., Carbonell, J. V., and Sentandreu, E. (2014). doi: 10.1016/S0928-0987(97)10026-4, Betoret, E., Betoret, N., Rocculi, P., and Dalla Rosa, M. (2015). (2014) outlined the potentialities of HPH as a promising alternative to thermal pasteurization of eggwhite. The pressure may drop locally below the water vapor pressure, causing some evaporation to occur. Thus, the intensification work focuses on improving the yield of IB recovery, and increasing the throughput of refolding as well as the subsequent chromatography steps. Int. The operating pressure is controlled by adjusting the distance between the valve and the seat. Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition. In contrast, fragmentation and coalescence occur sequentially in techniques that involve extruding the dispersed phase through narrow capillaries into the continuous phase. (1994) showed that the relationship between survival cells and instantaneous pressure applied in medium appeared to be log-linear in a range between 40 and 200 MPa. Food Chem. Nanosystems have been explored for better physiological delivery of many phytocompounds as they address the solubility issues of poorly water-soluble drugs or phytoactives. State of art of conventional homogenization in yoghurt preparation. (1998). The refolding yield is not monitored but is expected to be > The mechanisms responsible for particle disruption in, Modeling performance of electrospun nanofibers and nanofibrous assemblies. 5, 6], Very recently the first attempts have been made towards a coupling between CFD and Population Balance modeling for a homogenizer valve, while tracking the complete size distribution by discretizing the droplet size [7]. Diels et al. J. Agric. homogenizer Hayes et al. *Correspondence: Rosalba Lanciotti, rosalba.lanciotti@unibo.it, View all
Sci. doi: 10.1021/jf00031a029, Iucci, L., Lanciotti, R., Huppertz, T., and Kelly, A. (1994) studied the effectiveness of pressures ranging from 15 to 200 MPa, applied with a continuous homogenizer (Niro Soavi, Parma, Italy), on the cell viability of spoilage and pathogenic microorganisms in two model systems made of water 50%, oil 25%, egg yolk 25%, the first, and water 25%, oil 53%, egg yolk 22%, the second. A., et al. However, such temperature increase did not result in the appearance of heat indicators in HPH treated food samples probably due the flash time of treatment of the food matrices (lower than 1 s; Floury et al., 2004; Pinho et al., 2011). 74, M8M14. The research performed within national and international projects stimulated the improvement of the HPH equipments and devices and their adaptation to food processing lines. . On the other hand, it is important to take into consideration the additional effect of HPH on the antimicrobial activity of naturally occurring enzymes, such as lysozyme, lactoperoxidase system and so on. These are: High shear mixers: these have been discussed in Section 7.2. Dairy J. 36, 629659. 95, 953961. (2007a). (2013b) found that Salmonella inactivation in eggs, resulting from the application of HPH at 100 MPa, seems to be linearly correlated to the number of passes. doi: 10.1111/j.1472-765X.1994.tb00878.x, Lanciotti, R., Vannini, L., Patrignani, F., Iucci, L., Vallicelli, M., Ndagijimana, M., et al. First, electrospray can generate monodisperse droplets whose size can vary from tens of nanometer to hundreds of micrometers, depending on the processing parameters. Foaming: the production of food foams involves two actions, namely, incorporation of air into a liquid or semi-liquid food and uniform dispersion of the air in the liquid as small bubbles. J. Bacterial inactivation by high pressure homogenization and high hydrostatic pressure. The droplet size is important for product properties like appearance, stability, rheology, controlled release of substances etc [1].
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