High-Pressure Enhanced Infusion: Influence of Process Parameters

S. Mahadevan, N. Nitin, D. Salvi, M. V. Karwe

Research output: Contribution to journalArticle

9 Scopus citations

Abstract

High-pressure processing (HPP) has been shown to enhance infusion of small-size molecules into foods primarily because of cell membrane rupture. The enhanced infusion has been previously explained using increased effective diffusivity, which does not elucidate the actual mass transport mechanisms. This study evaluates and explains the role of transport processes and the influence of process parameters on enhanced infusion of antioxidants by HPP. Frozen-thawed cranberries were infused with quercetin. A greater amount of quercetin (three times) was infused faster (18 times) in cranberries after HPP (100 MPa-551 MPa at 22C) compared with those infused at ambient conditions. While freeze-thawing process ruptured cell membranes in cranberries, measured as cell permeability, there was no additional cell rupture after HPP. A similar degree of measured cell permeability before (0.48 ± 0.01) and after HPP (0.48 ± 0.04), and observed enhanced infusion under high-pressure suggest that cell membrane permeabilization may not be the only cause for high-pressure-assisted infusion.

Original languageEnglish (US)
Pages (from-to)601-612
Number of pages12
JournalJournal of Food Process Engineering
Volume38
Issue number6
DOIs
StatePublished - Dec 1 2015

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

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