title: Ultra-high-pressure homogenization (UHPH) system for producing high-quality vegetable-based beverages: physicochemical, microbiological, nutritional and toxicological characteristics.
abstract: BACKGROUND
  A relatively new technology based on a continuous system of ultra-high-pressure homogenization (UHPH) was used for producing high-quality soy and almond beverages as an alternative to conventional heat treatments (pasteurization and UHT). The aim of this study was to compare those treatments by analyzing the most relevant quality parameters with a broad vision from the production to the potential toxicological changes, passing through the main nutritional characteristics.
  
  
  RESULTS
  UHPH treatment at 200 MPa, 55 °C T(in) produced a higher reduction of microorganisms than pasteurization. UHPH treatment at 300 MPa, 75 °C T(in) led to complete inactivation of microorganisms, similar to UHT treatment. A much better colloidal stability was observed in both UHPH-treated almond and soy beverages compared with those processed by conventional heat treatments. UHPH treatments led to the same increase in digestibility as heat treatments and did not produce a reduction in the availability of lysine. In addition, UHPH samples of soy beverage seem to be less allergenic based on their lower gut immune response in comparison with heat-treated samples.
  
  
  CONCLUSIONS
  UHPH treatments could be used to produce high-quality commercial vegetable beverages with different quality standards (fresh or long-life storage) according to consumer preference.
authors.affiliation: Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, E-08290, Bellaterra, Spain.
authors.forename: Victoria
authors.initials: V
authors.lastname: Ferragut
authors.forename: Manuela
authors.initials: M
authors.lastname: Hernández-Herrero
authors.forename: María Teresa
authors.initials: MT
authors.lastname: Veciana-Nogués
authors.forename: Miquel
authors.initials: M
authors.lastname: Borras-Suarez
authors.forename: Javier
authors.initials: J
authors.lastname: González-Linares
authors.forename: María Carmen
authors.initials: MC
authors.lastname: Vidal-Carou
authors.forename: Buenaventura
authors.initials: B
authors.lastname: Guamis
mesh_terms: D000818:Animals; D058491:Bacterial Load; D055598:Chemical Phenomena; D004063:Digestion; D005506:Food Contamination / Q000517:prevention & control; D005519:Food Preservation / Q000295:instrumentation; D063427:Food Quality; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D006868:Hydrolysis; D008239:Lysine / Q000031:analogs & derivatives / Q000032:analysis / Q000737:chemistry; D050296:Microbial Viability; D041941:Milk Substitutes / Q000737:chemistry*; D008954:Models, Biological; D009753:Nutritive Value; D009754:Nuts / Q000737:chemistry* / Q000382:microbiology; D010316:Particle Size; D010447:Peptide Hydrolases / Q000378:metabolism; D011312:Pressure / Q000009:adverse effects; D000068181:Prunus dulcis / Q000737:chemistry* / Q000382:microbiology; D041942:Soy Milk / Q000737:chemistry*; D013030:Spain
chemical_list: C018948:furosine; D010447:Peptide Hydrolases; D008239:Lysine
keywords: digestibility; microbiological quality; nutritional characteristics; toxicology; ultra-high-pressure homogenization (UHPH); vegetable beverages