This page has only limited features, please log in for full access.
Licensed in Veterinary Medicine in 1989 by the UAB and Doctor in Veterinary Medicine (Food Science area) in 1996 (UAB) with Extraordinary Doctorate Award. My research of the last 10 years has focused on the study of the application of high-hydrostatic pressures and ultra-high pressure homogenization (UHPH) in milk and milk products as alternative sanitization treatments to conventional thermal and homogenization treatments. In the last 5 years I have I have started a research line on the application of UHPH in obtaining submicron emulsions. I have participated in 36 research projects, 42 contracts with companies and I am inventor member of 3 patents. I have made 142 publications (105 articles in SCI indexed journals), and 11 chapters in international scientific books. I have presented more than 130 communications to national and international congresses and conferences.
Functional foods are highly demanded by consumers. Omega-3 rich oil and commercial buttermilk (BM), as functional components, used in combination to produce emulsions for further drying may facilitate the incorporation to foods. Ultra-high-pressure homogenization (UHPH) has a great potential for technological and nutritional aspects in emulsions production. The present study aimed to examine the potential improvement of UHPH technology in producing buttermilk-stabilized omega-3 rich emulsions (BME) for further drying, compared with conventional homogenization. Oil-in-water emulsions formulated with 10% chia: sunflower oil (50:50); 30% maltodextrin and 4 to 7% buttermilk were obtained by using conventional homogenization at 30 MPa and UHPH at 100 and 200 MPa. Particle size analysis, rheological evaluation, colloidal stability, zeta-potential measurement, and microstructure observations were performed in the BME. Subsequent spray drying of emulsions were made. As preliminary approximation for evaluating differences in the homogenization technology applied, encapsulation efficiency and morphological characteristics of on spray-dried emulsions (SDE) containing 21.3 to 22.7% oil content (dry basis) were selected. This study addresses the improvement in stability of BME treated by UHPH when compared to conventional homogenization and the beneficial consequences in encapsulation efficiency and morphology of SDE.
Fatemeh Aghababaei; Mary Cano-Sarabia; Antonio Trujillo; Joan Quevedo; Victoria Ferragut. Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying. Foods 2021, 10, 1059 .
AMA StyleFatemeh Aghababaei, Mary Cano-Sarabia, Antonio Trujillo, Joan Quevedo, Victoria Ferragut. Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying. Foods. 2021; 10 (5):1059.
Chicago/Turabian StyleFatemeh Aghababaei; Mary Cano-Sarabia; Antonio Trujillo; Joan Quevedo; Victoria Ferragut. 2021. "Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying." Foods 10, no. 5: 1059.
The occurrence of aflatoxin M1 (AFM1) in infant formulae commercialized in the metropolitan area of Monterrey (Nuevo León, Mexico) was determined by using immunoaffinity column clean-up followed by HPLC determination with fluorimetric detection. For this, 55 infant formula powders were classified in two groups, starter (49 samples) and follow-on (6 samples) formulae. Eleven of the evaluated samples (20%) presented values above the permissible limit set by the European Union for infant formulae (25 ng/L), ranging from 40 to 450 ng/L. The estimated daily intake (EDI) for AFM1 was determined employing the average body weight (bw) of the groups of age in the ranges of 0–6 and 6–12 months, and 1–2 years. The results evidenced high intake values, ranging from 1.56 to 14 ng/kg bw/day, depending on the group. Finally, with the EDI value, the carcinogenic risk index was determined, presenting a high risk for all the evaluated groups. Based on these results, it is a necessary extra effort by the regulatory agencies to reduce the AFM1 presence in infant formulae consumed in Mexico.
Patricia A. Quevedo-Garza; Genaro G. Amador-Espejo; Rogelio Salas-García; Esteban G. Ramos-Peña; Antonio-José Trujillo. Aflatoxin M1 Determination in Infant Formulae Distributed in Monterrey, Mexico. Toxins 2020, 12, 100 .
AMA StylePatricia A. Quevedo-Garza, Genaro G. Amador-Espejo, Rogelio Salas-García, Esteban G. Ramos-Peña, Antonio-José Trujillo. Aflatoxin M1 Determination in Infant Formulae Distributed in Monterrey, Mexico. Toxins. 2020; 12 (2):100.
Chicago/Turabian StylePatricia A. Quevedo-Garza; Genaro G. Amador-Espejo; Rogelio Salas-García; Esteban G. Ramos-Peña; Antonio-José Trujillo. 2020. "Aflatoxin M1 Determination in Infant Formulae Distributed in Monterrey, Mexico." Toxins 12, no. 2: 100.
The objective of the present study was to evaluate the effect of the incorporation of cream treated by ultra-high pressure homogenisation (UHPH) on the physicochemical and sensorial characteristics of fat-reduced fresh cheeses. Light creams treated by UHPH at 300 MPa with or without addition of 1.5 g/100 g sodium caseinate were compared to conventionally treated creams (batch pasteurisation at 65 °C for 30 min or homogenisation at 15 MPa followed by pasteurisation). Reduced-fat cheeses were obtained mixing treated creams with skim milk until 1.5 g/100 g fat, while milk at 3.2 g/100 g were used to made full-fat cheeses. The reduction of fat content of pasteurised cheese-making milk decreased cheese yield by 23%. These cheeses presented greater hardness, elasticity, cohesiveness, gumminess and chewability than full-fat cheeses. However, homogenisation of cream increased cheese yield by 5 and 13% with conventional treatment and UHPH, respectively. The addition of sodium caseinate before UHPH treatment increased cheese yield by 22%, as a consequence of their water retention capacity, obtaining similar values as for full-fat cheeses. These cheeses, which were the most valued on the scale of preference and described as more watery by panellists, were less hard, elastic, cohesive, gummy and chewy than their fat-reduced counterparts, with values similar to full-fat cheeses.
Jhony Mayta-Hancco; Antonio-José Trujillo; Anna Zamora; Bibiana Juan. Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses. LWT 2019, 110, 292 -298.
AMA StyleJhony Mayta-Hancco, Antonio-José Trujillo, Anna Zamora, Bibiana Juan. Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses. LWT. 2019; 110 ():292-298.
Chicago/Turabian StyleJhony Mayta-Hancco; Antonio-José Trujillo; Anna Zamora; Bibiana Juan. 2019. "Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses." LWT 110, no. : 292-298.
The occurrence of aflatoxin M1 (AFM1) in milk samples commercialized in the Metropolitan area of Monterrey (Mexico) was evaluated by employing the competitive enzyme linked immunosorbent assay (ELISA) technique. For this, 84‐fluid milk samples, with diverse origin (80% national production, 20% imported milk) and heat treatments (26% pasteurized and 74% Ultra High Temperature (UHT)‐treated) were collected in different sales points. In all the evaluated samples, the AFM1 was detected, with values oscillating from 0.1 to 1.27 μg/L. According to the Food and Drug Administration (FDA) and Mexican standards, concerning a maximum limit of 0.5 μg/L, 39% of the analyzed samples were out of the standard limit, with different results depending on the milk origin (46% and 18% for national and imported milks, respectively) and heat treatment applied (45% and 23% for UHT and pasteurized samples, respectively). Based on these results, it is necessary a higher effort to control AFM1 levels in milk consumed in Mexico. Practical applications The practical application of this document is to serve as a first approach to know the presence of aflatoxins in milk in northern Mexico, both in domestic and imported products, and under different heat treatments applied and from this, take different measures by authorities and producers with a view to reducing their presence in milk and other dairy products.
Patricia Amanda Quevedo-Garza; Genaro Gustavo Amador-Espejo; Pedro Cesar Cantú-Martínez; José Antonio Trujillo-Mesa. Aflatoxin M 1 occurrence in fluid milk commercialized in Monterrey, Mexico. Journal of Food Safety 2018, 38, e12507 .
AMA StylePatricia Amanda Quevedo-Garza, Genaro Gustavo Amador-Espejo, Pedro Cesar Cantú-Martínez, José Antonio Trujillo-Mesa. Aflatoxin M 1 occurrence in fluid milk commercialized in Monterrey, Mexico. Journal of Food Safety. 2018; 38 (6):e12507.
Chicago/Turabian StylePatricia Amanda Quevedo-Garza; Genaro Gustavo Amador-Espejo; Pedro Cesar Cantú-Martínez; José Antonio Trujillo-Mesa. 2018. "Aflatoxin M 1 occurrence in fluid milk commercialized in Monterrey, Mexico." Journal of Food Safety 38, no. 6: e12507.
The ultra-high pressure homogenization (UHPH) effect on microbial and physicochemical shelf life of cream during storage at 4 °C were studied and compared with a conventional homogenization-pasteurization treatment. Cream samples were processed using UHPH at 300 MPa with an inlet temperature of 40 °C. Furthermore, a sample was also submitted to UHPH after the addition of 1.5% (w/v) of sodium caseinate. Ultra-high pressure homogenized samples were compared with homogenized-pasteurized (15 MPa, 55 °C; 65 °C, 30 min) cream sample and an untreated sample, which was used as a control. UHPH was efficient in reducing the total bacteria, reaching reductions of 6 log cfu/mL compared to raw samples. Enterobacteriaceae were completely eliminated in creams treated by UHPH and conventional homogenization-pasteurization. Microbial results suggest a shelf life between 29 and 36 days for UHPH-treated creams. Furthermore, no creaming was observed in cream samples treated by UHPH with caseinate throughout 29 days of storage, being a very stable cream over time.
Daniela Rodarte; Anna Zamora; Antonio-Jose Trujillo; Bibiana Juan. Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics. LWT 2018, 92, 108 -115.
AMA StyleDaniela Rodarte, Anna Zamora, Antonio-Jose Trujillo, Bibiana Juan. Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics. LWT. 2018; 92 ():108-115.
Chicago/Turabian StyleDaniela Rodarte; Anna Zamora; Antonio-Jose Trujillo; Bibiana Juan. 2018. "Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics." LWT 92, no. : 108-115.
O. Arango; A.J. Trujillo; M. Castillo. Modelling gelation and cutting times using light backscatter parameters at different levels of inulin, protein and calcium. LWT - Food Science and Technology 2018, 91, 505 -510.
AMA StyleO. Arango, A.J. Trujillo, M. Castillo. Modelling gelation and cutting times using light backscatter parameters at different levels of inulin, protein and calcium. LWT - Food Science and Technology. 2018; 91 ():505-510.
Chicago/Turabian StyleO. Arango; A.J. Trujillo; M. Castillo. 2018. "Modelling gelation and cutting times using light backscatter parameters at different levels of inulin, protein and calcium." LWT - Food Science and Technology 91, no. : 505-510.
Tiger nuts' milk beverages are highly perishable products. For this reason, the interest of food industry for their commercialization makes necessary the application of preservation treatments to prolong their shelf-life. In the current study, the effect of ultra-high pressure homogenization (UHPH) on the microbiological and sensory qualities of tiger nuts' milk beverage was evaluated. Characteristics of UHPH-treated products (at 200 and 300 MPa, with inlet temperature of 40 °C) were compared with those of raw (RP) and conventionally homogenized-pasteurized (H-P) beverages, after treatment and during cold storage at 4 °C. Microbiological quality of beverages was studied by enumerating total counts, psychrotrophic bacteria, lactobacilli, enterobacteria, molds and yeasts, and mesophilic spores. Evolution of color and sensory characteristics of beverages were also determined. Microbiological shelf-life of the tiger nuts' milk beverages was extended from 3 to 25, 30 and 57 days by applying H-P and UHPH treatments at 200 and 300 MPa, respectively. Color of beverages was the only attribute that differentiated UHPH samples from the others, with greater luminosity and whiteness. Hence, UHPH treatments showed to be an alternative to the conventional H-P for obtaining tiger nuts' milk beverages with an improved microbiological shelf-life and good sensorial characteristics.
Idoia Codina-Torrella; B. Guamis; Anna Zamora; J.M. Quevedo; A.J. Trujillo. Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension. Food Microbiology 2018, 69, 143 -150.
AMA StyleIdoia Codina-Torrella, B. Guamis, Anna Zamora, J.M. Quevedo, A.J. Trujillo. Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension. Food Microbiology. 2018; 69 ():143-150.
Chicago/Turabian StyleIdoia Codina-Torrella; B. Guamis; Anna Zamora; J.M. Quevedo; A.J. Trujillo. 2018. "Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension." Food Microbiology 69, no. : 143-150.
C. Fernandez-Avila; A.J. Trujillo. Enhanced stability of emulsions treated by Ultra-High Pressure Homogenization for delivering conjugated linoleic acid in Caco-2 cells. Food Hydrocolloids 2017, 71, 271 -281.
AMA StyleC. Fernandez-Avila, A.J. Trujillo. Enhanced stability of emulsions treated by Ultra-High Pressure Homogenization for delivering conjugated linoleic acid in Caco-2 cells. Food Hydrocolloids. 2017; 71 ():271-281.
Chicago/Turabian StyleC. Fernandez-Avila; A.J. Trujillo. 2017. "Enhanced stability of emulsions treated by Ultra-High Pressure Homogenization for delivering conjugated linoleic acid in Caco-2 cells." Food Hydrocolloids 71, no. : 271-281.
The present study aimed to evaluate the effect of UHPH treatments (at 200 and 300 MPa and 40 °C of inlet temperature) on the physico-chemical characteristics of tiger nuts' milk beverages, in comparison with the raw beverage and the product treated by a conventional homogenization-pasteurization (18 + 4 MPa, 80 °C, 15 s) without stabilizers (H-P1) or with them (H-P2). The long term evaluation of samples showed that UHPH-treated beverages presented the highest colloidal stability, principally against creaming, due to the reduction in particle size and the new particle interactions, even if comparing with H-P2 beverage. Peroxidase activity showed the highest reduction after applying 300 MPa treatment, and regarding fat oxidation reactions, 200 MPa-treated beverage appeared to be the most stable. In this sense, the UHPH is presented as an emerging technology for obtaining tiger nuts' milk beverages free of additives with improved physico-chemical characteristics.
Idoia Codina-Torrella; B. Guamis; Victoria Ferragut; A.J. Trujillo. Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage. Innovative Food Science & Emerging Technologies 2017, 40, 42 -51.
AMA StyleIdoia Codina-Torrella, B. Guamis, Victoria Ferragut, A.J. Trujillo. Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage. Innovative Food Science & Emerging Technologies. 2017; 40 ():42-51.
Chicago/Turabian StyleIdoia Codina-Torrella; B. Guamis; Victoria Ferragut; A.J. Trujillo. 2017. "Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage." Innovative Food Science & Emerging Technologies 40, no. : 42-51.
In this study, the effect of ultra-high-pressure homogenization (UHPH: 100 or 200 MPa at 25 °C), in comparison to colloid mill (CM: 5000 rpm at 20 °C) and conventional homogenization (CH: 15 MPa at 60 °C), on the stability of oil-in-water emulsions with different oil concentrations (10, 30 or 50 g/100 g) emulsified by whey protein isolate (4 g/100 g) was investigated. Emulsions were characterized for their microstructure, rheological properties, surface protein concentration (SPC), stability to creaming and oxidative stability under light (2000 lux/m2). UHPH produced emulsions containing lipid droplets in the sub-micron range (100–200 nm) and with low protein concentrations on droplet surfaces. Droplet size (d3.2, µm) was increased in CH and UHPH emulsions by increasing the oil concentration. CM emulsions exhibited Newtonian flow behaviour at all oil concentrations studied; however, the rheological behaviour of CH and UHPH emulsions varied from Newtonian flow (n ≈ 1) to shear-thinning (n ˂ 1) and thixotropic behaviour in emulsions containing 50% oil. This was confirmed by the non-significant differences in the d4.3 (µm) value between the top and bottom of emulsions in tubes left at room temperature for nine days and also by a low migration velocity measured with a Turbiscan LAB instrument. UHPH emulsions showed significantly lower oxidation rates during 10 days storage in comparison to CM and CH emulsions as confirmed by hydroperoxides and thiobarbituric acid-reactive substances (TBARS). UHPH emulsions treated at 100 MPa were less oxidized than those treated at 200 MPa. The results from this study suggest that UHPH treatment generates emulsions that have a higher stability to creaming and lipid oxidation compared to colloid mill and conventional treatments.
Essam Hebishy; Anna Zamora; Martin Buffa; Anabel Blasco-Moreno; Antonio-José Trujillo. Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization. Processes 2017, 5, 6 .
AMA StyleEssam Hebishy, Anna Zamora, Martin Buffa, Anabel Blasco-Moreno, Antonio-José Trujillo. Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization. Processes. 2017; 5 (4):6.
Chicago/Turabian StyleEssam Hebishy; Anna Zamora; Martin Buffa; Anabel Blasco-Moreno; Antonio-José Trujillo. 2017. "Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization." Processes 5, no. 4: 6.
C. Fernandez-Avila; C. Gutierrez-Merida; A.J. Trujillo. Physicochemical and sensory characteristics of a UHT milk-based product enriched with conjugated linoleic acid emulsified by Ultra-High Pressure Homogenization. Innovative Food Science & Emerging Technologies 2017, 39, 275 -283.
AMA StyleC. Fernandez-Avila, C. Gutierrez-Merida, A.J. Trujillo. Physicochemical and sensory characteristics of a UHT milk-based product enriched with conjugated linoleic acid emulsified by Ultra-High Pressure Homogenization. Innovative Food Science & Emerging Technologies. 2017; 39 ():275-283.
Chicago/Turabian StyleC. Fernandez-Avila; C. Gutierrez-Merida; A.J. Trujillo. 2017. "Physicochemical and sensory characteristics of a UHT milk-based product enriched with conjugated linoleic acid emulsified by Ultra-High Pressure Homogenization." Innovative Food Science & Emerging Technologies 39, no. : 275-283.
Microstructure, physical properties and oxidative stability of emulsions treated by colloid mill (CM), conventional homogenization (CH, 15 MPa) and ultra-high-pressure homogenization (UHPH, 100–300 MPa) by using different concentrations of 1, 3 and 5 g/100 g of sodium caseinate (SC), were evaluated. The application of UHPH treatment at 200 and 300 MPa resulted in emulsions that were highly stable to creaming and oxidation, especially when the protein content increased from 1 to 3 and 5 g/100 g. Further, increasing the protein content to 3 and 5 g/100 g in UHPH emulsions tended to change the rheological behavior from Newtonian to shear thinning. CH emulsions containing 1 g/100 g of protein exhibited Newtonian flow behavior with lower tendencies to creaming compared to those formulated with 3 or 5 g/100 g. This study has proved that UHPH processing at pressures (200–300 MPa) and in the presence of sufficient amount of sodium caseinate (5 g/100 g), produces emulsions with oil droplets in nano-/submicron scale with a narrow size distribution and high physical and oxidative stabilities, compared to CM and CH treatments.
Essam Hebishy; Martin Buffa; Bibiana Juan; Anabel Blasco-Moreno; Antonio-José Trujillo. Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability. LWT - Food Science and Technology 2016, 76, 57 -66.
AMA StyleEssam Hebishy, Martin Buffa, Bibiana Juan, Anabel Blasco-Moreno, Antonio-José Trujillo. Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability. LWT - Food Science and Technology. 2016; 76 ():57-66.
Chicago/Turabian StyleEssam Hebishy; Martin Buffa; Bibiana Juan; Anabel Blasco-Moreno; Antonio-José Trujillo. 2016. "Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability." LWT - Food Science and Technology 76, no. : 57-66.
Ultra-High Pressure Homogenization (100–300 MPa) has great potential for technological, microbiological and nutritional aspects of fluid processing. Its effect on the oxidative stability and interfacial properties of oil-in-water emulsions prepared with 4% (w/v) of soy protein isolate and soybean oil (10 and 20%, v/v) were studied and compared to emulsions treated by conventional homogenization (15 MPa). Emulsions were characterized by particle size, emulsifying activity index, surface protein concentration at the interface and by transmission electron microscopy. Primary and secondary lipid oxidation products were evaluated in emulsions upon storage. Emulsions with 20% oil treated at 100 and 200 MPa exhibited the most oxidative stability due to higher amount of oil and protein surface load at the interface. This manuscript addresses the improvement in oxidative stability in emulsions treated by UHPH when compared to conventional emulsions.
C. Fernandez-Avila; A.J. Trujillo. Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions. Food Chemistry 2016, 209, 104 -113.
AMA StyleC. Fernandez-Avila, A.J. Trujillo. Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions. Food Chemistry. 2016; 209 ():104-113.
Chicago/Turabian StyleC. Fernandez-Avila; A.J. Trujillo. 2016. "Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions." Food Chemistry 209, no. : 104-113.
Current knowledge of the main changes induced in milk (including goat, ewe, and buffalo milks) and milk products when treated by high hydrostatic pressure (HHP) is presented. The effects of HHP on casein micelles, whey proteins, lipids, indigenous enzymes, mineral equilibrium, and microorganisms are described. The significance of these effects on the technological properties of milk, particularly in cheese- and yogurt-making applications, and functional properties is also discussed.
A. J. Trujillo; V. Ferragut; B. Juan; A. X. Roig-Sagués; B. Guamis. Processing of Dairy Products Utilizing High Pressure. Engineering Foods for Bioactives Stability and Delivery 2016, 553 -590.
AMA StyleA. J. Trujillo, V. Ferragut, B. Juan, A. X. Roig-Sagués, B. Guamis. Processing of Dairy Products Utilizing High Pressure. Engineering Foods for Bioactives Stability and Delivery. 2016; ():553-590.
Chicago/Turabian StyleA. J. Trujillo; V. Ferragut; B. Juan; A. X. Roig-Sagués; B. Guamis. 2016. "Processing of Dairy Products Utilizing High Pressure." Engineering Foods for Bioactives Stability and Delivery , no. : 553-590.
Oil-in-water pre-emulsions (15% sunflower + 5% olive oils) obtained by colloid mill homogenization (CM) at 5000 rpm using whey protein isolate at different levels (1, 2 and 4%) were stabilized by ultra high-pressure homogenization (UHPH, 100 and 200 MPa) and by conventional homogenization (CH, 15 MPa). Emulsions were characterized for their physical properties (droplet size distribution, microstructure, surface protein concentration, emulsifying stability against creaming and coalescence, and viscosity) and oxidative stability (hydroperoxide content and thiobarbituric acid reactive substances, TBARs) under light (2000 lux/m2 for 10 days). UHPH produced emulsions with lipid droplets of small size in the sub-micron range (100–200 nm) and low surface protein with unimodal distribution when produced at 4% whey proteins and 200 MPa. All emulsions exhibited Newtonian behavior (n ≈ 1). Long term physical stability against creaming and coalescence was observed in UHPH-emulsions, compared to those obtained by CM and CH. However, CH emulsions were highly stable against creaming (days) in comparison to the CM emulsions (hours). UHPH resulted in emulsions highly stable to oxidation compared to CM and CH treatments, especially when 100 MPa treatment was applied. In the food, cosmetic and pharmaceutical sectors, industrial operators are currently interested in developing encapsulating systems to delivery bioactive compounds, which are generally hydrophobic, unstable and sensitive to light, temperature or/and oxygen. Ultra high-pressure homogenization is capable of producing stable submicron emulsions (< 1 μm) with a narrow size distribution, inducing more significant changes in the interfacial protein layer thus preventing droplet coalescence and also inhibit lipid oxidation. The present study suggests that emulsions produced by whey protein (4%) treated by ultra high-pressure homogenization have a good physical stability to flocculation, coalescence and creaming and also high stability to lipid oxidation, opening a wide range of opportunities in the formulation of emulsions containing bioactive components with lipid nature.
Essam Hebishy; Martin Buffa; Buenaventura Guamis; Anabel Blasco-Moreno; Antonio-José Trujillo. Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics. Innovative Food Science & Emerging Technologies 2015, 32, 79 -90.
AMA StyleEssam Hebishy, Martin Buffa, Buenaventura Guamis, Anabel Blasco-Moreno, Antonio-José Trujillo. Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics. Innovative Food Science & Emerging Technologies. 2015; 32 ():79-90.
Chicago/Turabian StyleEssam Hebishy; Martin Buffa; Buenaventura Guamis; Anabel Blasco-Moreno; Antonio-José Trujillo. 2015. "Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics." Innovative Food Science & Emerging Technologies 32, no. : 79-90.
G.G. Amador-Espejo; J.J. Gallardo-Chacon; H. Nykänen; B. Juan; A.J. Trujillo. Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins. Food Research International 2015, 77, 49 -54.
AMA StyleG.G. Amador-Espejo, J.J. Gallardo-Chacon, H. Nykänen, B. Juan, A.J. Trujillo. Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins. Food Research International. 2015; 77 ():49-54.
Chicago/Turabian StyleG.G. Amador-Espejo; J.J. Gallardo-Chacon; H. Nykänen; B. Juan; A.J. Trujillo. 2015. "Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins." Food Research International 77, no. : 49-54.
The effect of Ultra-High Pressure Homogenization (UHPH, 100-300MPa) on the physicochemical properties of oil-in-water emulsions prepared with 4.0% (w/v) of soy protein isolate (SPI) and soybean oil (10 and 20%, v/v) was studied and compared to emulsions treated by conventional homogenization (CH, 15MPa). CH emulsions were prepared with non-heated and heated (95°C for 15min) SPI dispersions. Emulsions were characterized by particle size determination with laser diffraction, rheological properties using a rotational rheometer by applying measurements of flow curve and by transmission electron microscopy. The variation on particle size and creaming was assessed by Turbiscan® analysis, and visual observation of the emulsions was also carried out. UHPH emulsions showed much smaller d values and greater physical stability than CH emulsions. The thermal treatment of SPI prior CH process did not improve physical stability properties. In addition, emulsions containing 20% of oil exhibited greater physical stability compared to emulsions containing 10% of oil. Particularly, UHPH emulsions treated at 100 and 200MPa with 20% of oil were the most stable due to low particle size values (d and Span), greater viscosity and partial protein denaturation. These results address the physical stability improvement of protein isolate-stabilized emulsions by using the emerging UHPH technology.
C. Fernández-Ávila; R. Escriu; A.J. Trujillo. Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions. Food Research International 2015, 75, 357 -366.
AMA StyleC. Fernández-Ávila, R. Escriu, A.J. Trujillo. Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions. Food Research International. 2015; 75 ():357-366.
Chicago/Turabian StyleC. Fernández-Ávila; R. Escriu; A.J. Trujillo. 2015. "Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions." Food Research International 75, no. : 357-366.
O. Arango; A.J. Trujillo; M. Castillo. Predicting coagulation and syneresis parameters of milk gels when inulin is added as fat substitute using infrared light backscatter. Journal of Food Engineering 2015, 157, 63 -69.
AMA StyleO. Arango, A.J. Trujillo, M. Castillo. Predicting coagulation and syneresis parameters of milk gels when inulin is added as fat substitute using infrared light backscatter. Journal of Food Engineering. 2015; 157 ():63-69.
Chicago/Turabian StyleO. Arango; A.J. Trujillo; M. Castillo. 2015. "Predicting coagulation and syneresis parameters of milk gels when inulin is added as fat substitute using infrared light backscatter." Journal of Food Engineering 157, no. : 63-69.
The aim of the present study was to evaluate the effects of using ultra-high pressure homogenisation (UHPH) on the composition and biochemistry of starter-free fresh cheeses and to monitor their evolution during cold storage as an alternative to conventional treatments applied in the production of fresh cheese such as conventional pasteurisation and homogenisation-pasteurisation. Although both homogenisation treatments increased cheese moisture content, cheeses from UHPH-treated milk showed lower moisture loss during storage than those from conventionally homogenised-pasteurised milk. Lipolysis and proteolysis levels in cheeses from UHPH-treated milk were lower than those from conventionally treated milk samples. Although, oxidation was found to be the major drawback, in general terms, high quality starter-free fresh cheeses were obtained from UHPH-treated milk.
A. Zamora; B. Juan; A.J. Trujillo. Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk. Food Chemistry 2015, 176, 433 -440.
AMA StyleA. Zamora, B. Juan, A.J. Trujillo. Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk. Food Chemistry. 2015; 176 ():433-440.
Chicago/Turabian StyleA. Zamora; B. Juan; A.J. Trujillo. 2015. "Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk." Food Chemistry 176, no. : 433-440.
Bibiana Juan; Joan Miquel Quevedo; Anna Zamora; Buenaventura Guamis; Antonio-José Trujillo. Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization. LWT - Food Science and Technology 2015, 60, 1034 -1038.
AMA StyleBibiana Juan, Joan Miquel Quevedo, Anna Zamora, Buenaventura Guamis, Antonio-José Trujillo. Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization. LWT - Food Science and Technology. 2015; 60 (2):1034-1038.
Chicago/Turabian StyleBibiana Juan; Joan Miquel Quevedo; Anna Zamora; Buenaventura Guamis; Antonio-José Trujillo. 2015. "Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization." LWT - Food Science and Technology 60, no. 2: 1034-1038.