A new way of processing food has arrived and is touted to revolutionize the way we eat. However, there's a lack of long-term studies about its health effects.
Poor calves and poor people who do not know how to feed themselves to respect their health. Consumers must show preference for natural, fresh and local products and ingredients instead of receiving processed foods such as HPP. Globalism is introducing undesirable factors in food conservation.
High HPP pressure can deprotonate charge groups and disrupt salt bridges and hydrophobic bonds between amino acids. This changes the conformation of the proteins and actually denatures them. Effect of HHP on protein (MP) structure. HHP can dissociate non-covalent, ionic, hydrophobic and hydrogen bonds to change the secondary, tertiary and quaternary structure of MP. Changes in pH, ionic strength, pressure, and temperature can cause protein denaturation, aggregation, or gelation. The pressure level induces local or global changes in proteins and eventually leads to denaturation by disturbing the delicate balance of interactions that stabilize the folded conformation of native proteins.
Most studies have shown that a pressure of 100 MPa can change the secondary structure of PM in meat products, with specific details depending on the different pressure levels described in table 1 of the first link.
Protein oxidation by HHP not only leads to deterioration of food color and texture, but also to loss of nutrients (e.g., essential amino acids) and reduced protein digestibility. In a recent review, the mechanism of HHP on lipid oxidation and protein oxidation in meat products was examined in detail. Pressure appears to be critical for the initiation of lipid oxidation, which is likely related to effects on nonheme iron in meat. Lipid and protein oxidation can be closely related depending on the type of meat, the treatment applied and the method used to evaluate the reaction. As observed, the effects of HHPs may be greater for chilled meat products than for cooked meat products.
Poor calves and poor people who do not know how to feed themselves to respect their health. Consumers must show preference for natural, fresh and local products and ingredients instead of receiving processed foods such as HPP. Globalism is introducing undesirable factors in food conservation.
High HPP pressure can deprotonate charge groups and disrupt salt bridges and hydrophobic bonds between amino acids. This changes the conformation of the proteins and actually denatures them. Effect of HHP on protein (MP) structure. HHP can dissociate non-covalent, ionic, hydrophobic and hydrogen bonds to change the secondary, tertiary and quaternary structure of MP. Changes in pH, ionic strength, pressure, and temperature can cause protein denaturation, aggregation, or gelation. The pressure level induces local or global changes in proteins and eventually leads to denaturation by disturbing the delicate balance of interactions that stabilize the folded conformation of native proteins.
Most studies have shown that a pressure of 100 MPa can change the secondary structure of PM in meat products, with specific details depending on the different pressure levels described in table 1 of the first link.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393269/table/foods-10-01872-t001/
https://www.mdpi.com/2304-8158/10/1/128 (2020).---
https://ift.onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2009.01449.x (2010).--
https://royalsocietypublishing.org/doi/full/10.1098/rsif.2018.0244 (2018).---
Protein oxidation by HHP not only leads to deterioration of food color and texture, but also to loss of nutrients (e.g., essential amino acids) and reduced protein digestibility. In a recent review, the mechanism of HHP on lipid oxidation and protein oxidation in meat products was examined in detail. Pressure appears to be critical for the initiation of lipid oxidation, which is likely related to effects on nonheme iron in meat. Lipid and protein oxidation can be closely related depending on the type of meat, the treatment applied and the method used to evaluate the reaction. As observed, the effects of HHPs may be greater for chilled meat products than for cooked meat products.
https://www.researchgate.net/profile/Abdu-Mahmud-2/publication/344805398_Effect_of_processing_methods_on_nutritional_and_physico-chemical_composition_of_fish_a_review/links/5f913f08a6fdccfd7b746e61/Effect-of-processing-methods-on-nutritional-and-physico-chemical-composition-of-fish-a-review.pdf (2018).--
https://www.sciencedirect.com/science/article/abs/pii/S0963996914004177 (2014).--
https://www.sciencedirect.com/science/article/abs/pii/S0924224415300790 (2014).--
https://link.springer.com/article/10.1007/s00217-012-1866-9 (2013).--
https://ift.onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2009.01449.x (2010)-