Journal
FOOD CHEMISTRY
Volume 192, Issue -, Pages 82-89Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.06.063
Keywords
Ultra high pressure homogenization (UHPH); Particle size; Almond milk; Antigenicity; Genotoxicity
Funding
- Commission of the European Communities, EU project FUNENTECH [232603]
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Ultra high pressure homogenization (UHPH) of food is a processing technology to improve food safety and shelf life. However, despite very short treatment duration UHPH may lead to changes in chemical and physico-chemical properties including formation of submicro-/nano-particles. This may affect the physiological or toxicological properties of the treated food. Here, we treated raw almond milk (AMr) with UHPH at 350 MPa and 85 degrees C (AMuhph), known able to inactivate food relevant microorganisms. UHPH-treatment led to about a threefold increase of the mean particle size. There was a nearly complete loss of antigenicity investigated by ELISA for determination of traces of almond proteins. The content of vitamins B-1 and B-2 remained unchanged, while free exposed sulfhydryl groups decreased. Despite of observed modifications, UHPH-treatment of almond milk did not cause any changes in cyto- or genotoxic effects and antigenotoxic capability of protecting intestinal cells against iron induced DNA damage in vitro. (C) 2015 Elsevier Ltd. All rights reserved.
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