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Vital Juice

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by

Seth Yoder

on 6 November 2016

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Transcript of Vital Juice

Flavonoids
Carotenoids
Lignans
Limonoids
Glucosinolates
Betaine
Unsaturated fatty acids

Beneficial Bioactive Compounds
Health and HPP Juice
Antioxidant effects
Reduce the risk of several cancers
Reduce risk of other chronic diseases (cardiovascular disease, neurodegenerative diseases, diabetes, etc.)

Flavonoids
Give carrots and other vegetables colors ranging from yellow to red
Improve eye health
Associated with reduced risk of some cancers and cardiovascular disease
Possess antioxidant activity
Can be converted to vitamin A
Carotenoids
Are metabolized into enterognans by a community of bacteria found in the gut
Enterolignans are associated with a reduced risk of colorectal cancer and a reduced risk of breast cancer
Helps to improve lipid profile and reduces risk of cardiovascular diseases
Reduces symptoms of menopause
Lignans
Inactivate microorganisms
Preserve the organoleptic properties of fresh juice
Preserve the bioactive compounds that heat-treated juices degrade
Why Use HPP?
High pressures disrupt
Ionic bonds
Hydrogen bonds
van der Waals' forces
Proteins (denaturation)
Leads to inhibition of bacterial gene transcription, protein synthesis, leakage of cell membrane, etc
High pressures do not affect covalent bonds
Leaves smaller molecules intact (vitamins, phytochemicals)
How Does this Happen?
Inactivates Microorganisms
Denatures Proteins
Spores are resistant, except at extreme temperatures
Affects color
Affects flavor
Can degrade vitamins and bioactive compounds
Pasteurization vs Pressurization
300-400 MPa (40,000-60,000 psi) inactivate most bacteria and viruses
Most bacterial spores are resistant to pressures up to 800 MPa
HPP and Microorganisms
Limonoids
Suppresses colon cancer in animals and cell culture
Anticancer, antibacterial, antifungal, antimalarial, and antiviral activity
Helps prevent liver damage

Glucosinolates
Protects against: the development of cancer, cardiovascular disease, diseases of the central nervous system, bacterial infections, diabetic nephropathy & neuropathy
Improves skin integrity

Betaine
Reduces lung cancer risk in both current and former smokers
Reduces risk of neural tube defects in newborn babies
Reduces breast cancer mortality
Attenuates fatty liver disease and alcoholic liver disease
May help protect against cardiovascular disease

Unsaturated Fatty Acids
Reduce risk factors of heart disease by improving lipid profiles
Increases sensitivity to insulin
Inactivates Microorganisms
Denatures Proteins
Spores are resistant, except at extreme pressures
Does not affect color
Rarely affects flavor
Few vitamins and bioactive compounds are destroyed
How HPP Works
HPP in the Food Industry
HPP is used in common food products such as guacamole and vacuum-packed meats
Leads to reduced preservatives (nitrites and sodium) and increased shelf life
Increasingly used in fruit and vegetable juices
Conclusion
HPP is a process of treating juices that inactivates microbes while at the same time preserving the beneficial vitamins and phytochemicals as well as the organoleptic properties (flavor, color) of fresh fruit and vegetable juices
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