Lomelí-Martín Adrián, Martínez Luz María, Welti-Chanes Jorge, Escobedo-Avellaneda Zamantha
Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Eugenio Garza Sada 2501, Monterrey, NL 64700, Mexico.
Foods. 2021 Apr 16;10(4):878. doi: 10.3390/foods10040878.
Since conventional thermal processing can have detrimental consequences on aroma compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been explored. HHP may alter the weak chemical bonds of enzymes. These changes can modify the secondary, tertiary, and quaternary structures of key enzymes in the production of aroma compounds. This can result in either an increase or decrease in their content, along with reactions or physical processes associated with a reduction of molecular volume. This article provides a comprehensive review of HHP treatment's effects on the content of lipid-derived aroma compounds, aldehydes, alcohols, ketones, esters, lactones, terpenes, and phenols, on various food matrices of vegetable and animal origin. The content of aldehydes and ketones in food samples increased when subjected to HHP, while the content of alcohols and phenols decreased, probably due to oxidative processes. Both ester and lactone concentrations appeared to decline due to hydrolysis reactions. There is no clear tendency regarding terpenes concentration when subjected to HHP treatments. Because of the various effects of HHP on aroma compounds, an area of opportunity arises to carry out future studies that allow optimizing and controlling the effect.
由于传统热加工可能会对香气化合物产生不利影响，因此人们探索了诸如高静水压（HHP）等非热技术。高静水压可能会改变酶的弱化学键。这些变化会改变香气化合物生产中关键酶的二级、三级和四级结构。这可能导致其含量增加或减少，以及与分子体积减小相关的反应或物理过程。本文全面综述了高静水压处理对植物和动物源各种食品基质中脂质衍生的香气化合物、醛类、醇类、酮类、酯类、内酯类、萜类和酚类含量的影响。食品样品中的醛类和酮类含量在经过高静水压处理后增加，而醇类和酚类含量下降，这可能是由于氧化过程所致。酯类和内酯类浓度似乎因水解反应而下降。经过高静水压处理后，萜类浓度没有明显趋势。由于高静水压对香气化合物有多种影响，因此出现了一个机会领域，可开展未来研究以优化和控制这种影响。
