MINI REVIEW published: 04 December 2020 doi: 10.3389/fnut.2020.598286 Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2 Antonio Morata 1* and Buenaventura Guamis 2* 1 enotecUPM, Universidad Politécnica de Madrid, Madrid, Spain, 2 Universidad Autónoma de Barcelona, Barcelona, Spain Ultra-high pressure homogenization (UHPH) is a high pressure technique in which a fluid is pressurized by pumping at higher than 200 MPa and instantaneously depressurized at atmospheric pressure across a special valve. The full process takes <0.2 s and the in-valve time is <0.02 s. In the valve, extremely intense impacts and shear forces produce the nanofragmentation of biological tissue at a range of 100–300 nm. The antimicrobial effect is highly effective, reaching easily inactivation levels higher than 6-log cycles Edited by: even at low in-valve temperatures. At in-valve temperatures of 140–150◦ C (0.02 s) the Eduardo Dellacassa, Universidad de la República, Uruguay destruction of thermoresistant spores is possible. Even when the temperature in-valve Reviewed by: can be elevated (70–150◦ C), it can be considered a gentle technology because of the Otniel Freitas-Silva, tremendously short processing time. It is easy to get outlet temperatures after valve Embrapa Food Agroindustry, Brazil of 20–25◦ C by the expansion and assisted by heat exchangers. Thermal markers as Liliana Gonçalves Fidalgo, Instituto Politécnico de Beja, Portugal hydroxymethylfurfural (HMF) are not formed, nor are deleterious effects observed in *Correspondence: sensitive compounds as terpenes or anthocyanins, probably because of the low effect Antonio Morata in covalent bonds of small molecules of the high-pressure techniques compared with antonio.morata@upm.es Buenaventura Guamis thermal technologies. Additionally, intense inactivation of oxidative enzymes is observed, Buenaventura.Guamis@uab.cat therefore protecting the sensory and nutritional quality of fruit juices and avoiding or reducing the use of antioxidants as sulphites. UHPH can be consider a powerful and Specialty section: highly effective continuous and sterilizing technology without thermal repercussions, able This article was submitted to Food Chemistry, to keep fresh juices with most of their initial sensory and nutritional quality and allowing a section of the journal high-quality and natural fermented derivatives as wine. Frontiers in Nutrition Keywords: emerging technologies, grape must, winemaking, oxidative enzymes, colloidal stability, additives, Received: 24 August 2020 sulphites Accepted: 13 October 2020 Published: 04 December 2020 Citation: Morata A and Guamis B (2020) Use of INTRODUCTION UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines Currently there are available at commercial and industrial levels two groups of high pressure With Low Levels of SO2 . technologies: (i) discontinuous high hydrostatic pressure (HHP) and (ii) continuous high pressure Front. Nutr. 7:598286. homogenization including high pressure homogenization (HPH), microfluidization (MF), and doi: 10.3389/fnut.2020.598286 ultrahigh pressure homogenization (UHPH). The first group (i) uses a fluid, usually water, Frontiers in Nutrition | www.frontiersin.org 1 December 2020 | Volume 7 | Article 598286 Morata and Guamis UHPH in Juices and Wines as pressurizing media, and the antimicrobial effect is produced by most of the applications can be done at pasteurization or the damage produced in membranes and cell walls by the intense lower temperatures (<70◦ C). This includes enzyme inactivation, pressures ranging from 400 to 600 MPa, during 3–10 min (1, 2). microbial destruction, nano-emulsion, and nano-covering (7, 8, It is possible to process solid and liquid foods. This technology 14, 17). is discontinuous on batch-mode and unable to inactivate spores Concerning microbial inactivation at low pasteurization (3) and with low effect in enzymes (4, 5). However, it is highly temperatures (<70◦ C) or even at room temperature, but protective with molecules with nutritional or sensory impact, considering the shorter processing times of UHPH (0.02 s e.g., vitamins, aroma compounds, and pigments. The second in-valve and around 0.2 s of total process), it is possible group (ii) are continuous technologies in which the liquid to eliminate vegetative cells of fungi, yeast, and bacteria at is pumped at high pressure. In UHPH, which is the most populations of 6-log CFU/mL or higher (8, 14). The short in- effective, pressure ranges from 200 to 600 MPa (Figure 1). The valve time at this temperature guarantees the absence of thermal antimicrobial effect is produced by the intense impact and shear markers as hydroymethylfurfural (HMF) (8). forces produced in the valve (2, 6, 7). Liquid suffers strong The elimination of bacterial endospores requires higher acceleration when pumped at 300 MPa, reaching Mach 2 speed temperature 140–150◦ C (7, 18); however, thermal effect is very and extremely intense deceleration to almost zero when crossing soft considering the short processing time that is lower than 0.2 s the valve during <0.02 s. The effect is a full nanofragmentation for the full process (14). This allows a higher sensory quality than to a submicro size range of 100–300 nm of whatever biological traditional UHT. structure: cells, tissues, and biomolecules including enzymes (8). The main features of UHPH in comparison with HHP Depending on in-valve temperature (140◦ C), even spores are concern the processing mode, effects on food components, destroyed. UHPH sterilization is an alternative technique to UHT antimicrobial capacity, impact in nutritional and sensory but with lower sensory and nutritional impact. properties, and evaluation of thermal degradation as shown The objective of this review is to explain the main in Table 1. UHPH shows some advantages concerning gentle features of the processing by UHPH and its advantages impact in food quality with a more effective antimicrobial and compared with the conventional hydrostatic pressurization anti-enzymatic performance. (HHP). Additionally, it described the impact of UHPH in sensory and nutritional quality and the reduction of conflictive additives as sulphites. ELIMINATION OF SPOILAGE MICROORGANISMS IN MUST AND WINES AND IMPROVED APPLICATION OF NEW PERFORMANCE OF CONTINUOUS UHPH BIOTECHNOLOGIES VS. HHP Spoilage yeasts that can be present in grapes, such as UHPH is a powerful technique that can be applied in continuous Brettanomyces, are easily destroyed by UHPH processing (14). mode to whatever fluid with a size particle lower than 0.5 mm Lactic or acetic undesired bacteria that can develop in the future and a viscosity below 2,000 centipoises (9), and therefore can be wine increasing volatile acidity, or forming biogenic amines or used in most food fluids. Currently UHPH technologies can be ethyl carbamate, will be eliminated from the grape must using found at the commercial level; one of the most evolved is patented UHPH, ensuring a healthier wine. The use of 300 MPa and by UAB and exploded by Ypsicon Advances Technologies (10). temperatures of 60–100◦ C for 0.2 s eliminate vegetative bacterial Liquids are pumped usually at 300 MPa, which can be considered cells (8, 14). Sporulated forms need higher temperatures (6, 7, 18). the limit between HPH and UHPH (11), and the antimicrobial Toxins as patulin were not directly affected by UHPH; however, effect and enzyme destruction is produced in a special valve a significant decrease can be observed in UHPH juices during (7, 12) produced with special strong materials as tungsten storage (18). carbide (weaker) or artificial diamond (highly resistant). The There is facilitation of new biotechnologies as use of non- homogenizing valve has a few µm in width favoring mechanical Saccharomyces yeasts and yeast-bacteria co-inoculations by a interactions with microbial cells (11, 13). In-valve the intense better implantation of the starters in absence of indigenous impact and shear efforts produce several effects at nano-scale: competitive microorganism (14, 23). nano-fragmentation, nano-covering, nano-encapsulation, and nano-emulsion that can be modulated to produce sterile or pasteurized foods (2, 7, 8, 14, 15), to increase the accessibility DESTRUCTION OF OXIDATIVE ENZYMES of nutrients and health-promoting compounds (16) and to (PPO) AND RETENTION OF ANTIOXIDANT develop innovative foods with improved colloidal structure or CAPACITY IN JUICES novel properties. Pressure range in UHPH is 200–600 MPa; however, at HPH can be used to modulate enzymatic activity (42), but at 300 MPa the microbial and enzyme inactivation is more higher pressure using UHPH the enzymes can be denatured. intense. Pressure higher than 300 MPa does not produce more UHPH processing is able to disrupt quaternary structure of intense effects but sometimes increases the level of wearing proteins (43). The intense inactivation of oxidative enzymes in-valve and other components. Concerning the temperature, such as polyphenol oxidase (PPO), usually higher than 90% Frontiers in Nutrition | www.frontiersin.org 2 December 2020 | Volume 7 | Article 598286 Morata and Guamis UHPH in Juices and Wines FIGURE 1 | Range of pressures in conventional homogenization vs. UHPH. Effect on enzymes and microorganisms and nano-fragmentation in the UHPH valve. (14, 18), produces wines with antioxidant capacities increased SENSORY AND NUTRITIONAL QUALITY more than 150% regarding controls (8, 14). Preserved antioxidant capacity has also been observed in apple or strawberry juices Concerning sensory and nutritional quality, the short (30, 44). Moreover, the stability of vitamin C in HPH and thermal effect produced by the in-valve temperature is not UHPH treatments has been confirmed (30, 45). Additionally, affecting the degradation of aroma compound as terpenes UHPH grape must can be exposed to air with high exchange (8) or delicate pigments as anthocyanins (25, 48). Vitamin surfaces (>1 cm2 /mL) without experimenting oxidations or contents remain unaffected. Vitamin C contents remain browning processes during several days. The inactivation unaffected after UHPH processing in apple juices (18). of pectinmethylesterase has been also observed in apple Thermal markers as HMF are not detected after the UHPH juices as what contributes to the colloidal stability of turbid processing (8, 14). juices (18). It has been observed that delicate aroma compounds The impact of UHPH in the wine industry is the potential as several terpenes from a Muscat juice are not affected reduction of sulfur dioxide (SO2 ) in wines, opening the by UHPH treatments at 300 MPa, 65◦ C, processing time possibility to produce wines with 0 mg/L of sulphites by lower than 0.2 s. Concentrations of linalool, terpinen-4-ol, inactivating oxidative enzymes but also destroying spoilage epoxylinalool, β-citronellol, geraniol, α-terpineol, cis-linalool microorganisms (8, 14). For juices both the antimicrobial and oxide did not show significant differences with the unprocessed antienzyme effect facilitate the production of low processed juices controls (8). Also, differences were not found in the pool that can keep their sensory profile in absence of antimicrobials of polyoxygenated terpenes. Additionally, the sensory panel and antioxidative chemical products for long periods from also did not detect significant differences in the aromatic months to years. The production of SO2 free red wine was varietal profile. studied using discontinuous processing by HHP obtaining a good Extraction of phenolic compounds can be improved sensory quality (46). However, recently, it has been reported that significantly when juices with pulps or skin fragments are it is necessary to have at least 60 mg/L of SO2 to preserve quality processed by UHPH. The intense nanofragmentation of in red wines processed at 350 MPa during 10 min at 8◦ C (47). colloids that are reduced to a size range of 100–300 nm Wines with less of 60 mg/L were found both less aromatic and increase the extraction of flavonoids and phenols from with lower contents of anthocyanins. solids (18). Frontiers in Nutrition | www.frontiersin.org 3 December 2020 | Volume 7 | Article 598286 Morata and Guamis UHPH in Juices and Wines TABLE 1 | Comparative features of UHPH and HHP. Effect UHPH HHP References Operating mode Continuous pumping. Treatment time 0.2 s Discontinuous pressurization with water. (2, 7) Treatment time 3–10 min Effect on covalent bonds in small Unaffected Unaffected (19) molecules with sensory impact Molds and yeasts control Highly effective at 300 MPa Highly effective at >400 MPa/5–10 min (1, 8, 14, 20–23) Bacteria Highly effective at 300 MPa Effective at >600 MPa/5–10 min (1, 14, 20, 22, 23) Bacterial endospores Highly effective at 300 MPa, if in-valve Not applicable. Effective at >1,000 (7, 18, 24) Temperature 140◦ C 0.2 s MPa/5–10 min Effect on biopolymers Intense fragmentation. 100–300 nm. Starch gelatinization. Protein denaturation. (7, 19) Oxidative enzymes Strong inactivation at 300 MPa. PPO Weak. Variable, usually needs temperature (8, 14, 25, 26) inactivation >90%. Absence of browning assistance during more than 5 days in air exposed juices Thermal markers (HMF) Undetected Lower than in thermal treatments (8, 27) Antioxidant capacity Increased >150% Non differences-slight reduction (14, 28, 29) Vitamins Preserved Preserved (30, 31) Terpenes and aroma molecules Unaffected Unaffected (8, 32) Anthocyanins Unaffected. Increased extraction from skin Unaffected. Improved extraction from grapes (1, 14, 25, 28) colloidal particles Polyphenols Improved extraction from apple and grapes Non-significant differences in total phenolics and (1, 18, 33) flavonoids. Improved extraction from grapes. Sensory profile Unaffected. Better fruitiness Unaffected (8, 33–35) New fermentative biotechnologies as use Better implantation and lesser competitiveness Better implantation and lesser competitiveness (1, 14, 23) of non-Saccharomyces and yeast-bacteria with indigenous microbiota with indigenous microbiota co-inoculations Release of yeast assimilable nitrogen Increased extraction from juice cell fragments. Not described (14) (YAN) and nutritional properties of must Favors the formation of fermentative esters. Protein digestibility Improved Improved (36, 37) Allergenicity Decreased Decreased (36, 38, 39) Colloidal and color stability. Improved. Higher stability of nanofragmented Unaffected. Better protein stability and delayed (8, 14, 15, 34, 36, 40, particles. Color stability. Better protein stability protein haze. 41) and lower haze formation. The color of white musts is improved by the intense with new materials increasing the impact and shear forces. inactivation of oxidative enzymes, making it possible to produce New geometries of valves increase the mechanical effects, clear and pale juices from white grape varieties (8). Furthermore, promoting fluid jet impact, cavitation, and extreme shear efforts. the color remains pale even after several days of intense exposure Emerging materials also can help to improve the possibilities to air. of processing abrasive foods as high fiber or high viscosity The intense nano-fragmentation on grape cell walls produces juices and smoothies. The conventional tungsten carbide alloy a release of nitrogen compounds that increase the yeast used in the valves must be substituted by ceramic coverings assimilable nitrogen (YAN) available with positive effects in yeast or artificial diamond seats and needles. There must be better nutrition during fermentation but also affecting the formation of knowledge of the nanoscale processes, and how to manage fermentative fruity and floral esters (14). and monitor the nano-covering, nano-encapsulation, and nano- In vegetal beverages of soya and almond processed by UHPH, emulsion processes. The co-injection of different fluids at there have been observed a better protein digestibility and a lower ultrahigh pressure promotes the formation of interactions allergenicity (36). The effect is probably due to denaturation among proteins, polysaccharides, and lipids creating nano- of the protein structure. Contents of lysine were stable after structures able to content and to increase the bioavailability the treatment. of nutraceutical compounds. Using UHPH, it is possible to produce functional foods by the nanoencapsulation and stabilization of nutritional or sensory compounds. Frequently, HIGHLIGHT OF FUTURE DIRECTIONS these nano-encapsulates are more stable in solution or colloidal dispersion creating food fluids with same appearance in the The inactivation of spores at lower temperatures can be long term without coalescence phenomena. Development of optimized probably by a new design of special valves built high throughput UHPH machines able to process more than Frontiers in Nutrition | www.frontiersin.org 4 December 2020 | Volume 7 | Article 598286 Morata and Guamis UHPH in Juices and Wines 10,000 L/h is another key parameter to reach industrial scale- AUTHOR CONTRIBUTIONS up. Currently, there are industrial UHPH devices able to process at 10,000 L/h working at 300 MPa, just with a single AM: conceptualization, writing draft, revision. BG: writing, pump, but it is necessary to have several pumps to increase supervision. All authors contributed to the article and approved this processing flow. 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(2016) 192:82–9. doi: 10.1016/j.foodchem.2015.06.063 under the terms of the Creative Commons Attribution License (CC BY). The 40. Tabilo-Munizaga G, Gordon TA, Villalobos-Carvajal R, Moreno-Osorio use, distribution or reproduction in other forums is permitted, provided the L, Salazar FN, Pérez-Won M, et al. Effects of high hydrostatic pressure original author(s) and the copyright owner(s) are credited and that the original (HHP) on the protein structure and thermal stability of Sauvignon publication in this journal is cited, in accordance with accepted academic practice. blanc wine. Food Chem. (2014) 155:214–20. doi: 10.1016/j.foodchem.2014. No use, distribution or reproduction is permitted which does not comply with these 01.051 terms. Frontiers in Nutrition | www.frontiersin.org 6 December 2020 | Volume 7 | Article 598286