Morata Antonio, Del Fresno Juan Manuel, Gavahian Mohsen, Guamis Buenaventura, Palomero Felipe, López Carmen
enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain.
Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan.
Antioxidants (Basel). 2023 Sep 10;12(9):1746. doi: 10.3390/antiox12091746.
The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation, and modification of some constituents. Whole grapes or bunches can be processed by High Hydrostatic Pressure (HHP), which causes poration of the skin cell walls and rapid diffusion of the anthocyanins into the pulp and seeds in a short treatment time (2-10 min), improving maceration. Grape juice with colloidal skin particles of less than 500 µm processed by Ultra-High Pressure Homogenization (UHPH) is nano-fragmented with high anthocyanin release. Anthocyanins can be rapidly extracted from skins using HHP and cell fragments using UHPH, releasing them and facilitating their diffusion into the liquid quickly. HHP and UHPH techniques are gentle and protective of sensitive molecules such as phenols, terpenes, and vitamins. Both techniques are non-thermal technologies with mild temperatures and residence times. Moreover, UHPH produces an intense inactivation of oxidative enzymes (PPOs), thus preserving the antioxidant activity of grape juices. Both technologies can be applied to juices or concentrates; in addition, HHP can be applied to grapes or bunches. This review provides detailed information on the main features of these novel techniques, their current status in anthocyanin extraction, and their effects on stability and process sustainability.
由于高压技术有可能实现温和的加工过程，从而消除腐败微生物和致病微生物，因此它是食品科学领域的一个热门话题；这些技术还对某些成分的提取、保存和改性有影响。整颗葡萄或葡萄串可以通过高静水压（HHP）进行加工，这会导致表皮细胞壁形成小孔，并在短时间处理（2 - 10分钟）内使花青素迅速扩散到果肉和种子中，从而改善浸出效果。通过超高压均质化（UHPH）处理的含有小于500微米胶体状表皮颗粒的葡萄汁会被纳米破碎，同时花青素释放量很高。使用HHP可以从果皮中快速提取花青素，使用UHPH可以从细胞碎片中快速提取花青素，将它们释放出来并促进其迅速扩散到液体中。HHP和UHPH技术都很温和，对酚类、萜类和维生素等敏感分子有保护作用。这两种技术都是非热技术，温度和停留时间都很温和。此外，UHPH能强烈灭活氧化酶（PPO），从而保留葡萄汁的抗氧化活性。这两种技术都可以应用于果汁或浓缩汁；此外，HHP还可以应用于葡萄或葡萄串。本综述提供了关于这些新技术的主要特点、它们在花青素提取方面的现状以及它们对稳定性和工艺可持续性的影响的详细信息。
