Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects

Karlis Briviba, Volker Gräf, Elke Walz, Buenaventura Guamis, Peter Butz

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41 Citations (Scopus)

Abstract

© 2015 Elsevier Ltd. Abstract 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 °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<inf>1</inf> and B<inf>2</inf> 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.
Original languageEnglish
Article number17745
Pages (from-to)82-89
JournalFood Chemistry
Volume192
DOIs
Publication statusPublished - 8 Jul 2016

Keywords

  • Almond milk
  • Antigenicity
  • Genotoxicity
  • Particle size
  • Ultra high pressure homogenization (UHPH)

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