Applications of High Pressure Technology in Food Processing

Pou, K.R. Jolvis

doi:10.7455/ijfs/10.1.2021.a10

Cited by 11 publications

(5 citation statements)

References 139 publications

(219 reference statements)

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“…Because HHP causes physical damage to the structure of foods, it can also be used as a synergistic extraction technology to improve the extraction efficiency of functional components, thereby reducing their extraction time. Potential synergistic effects of the use of HHP for the processing of various foods are also reported in [52]. The ability to use three parameters at the same time: pressure, temperature and time can be optimized for the development of food products with special properties.…”

Section: High Hydrostatic Pressure Processingmentioning

confidence: 98%

Neophobia: socio-ethical problems of innovative technologies of the food industry

Smykov¹

2023

Food systems

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The purpose of this review work is to consider the impact of socio-ethical problems on the acceptance of new food products by potential consumers and the issues of manufacturers of these products when introducing innovative technologies. The causes of neophobia of innovative technologies in the food industry are considered on specific examples of the use of nanotechnology, genetic modification technologies, ionization and processing by electromagnetic fields, as well as 3D food printing. It is noted that the public is little aware of innovative food technologies, while its attitude depends on how these technologies are used and promoted. Proper public information is critical to the long-term success of introducing and developing innovative technologies in the food industry. It is shown that the modern intensive development of information technologies, together with a synergistic set of innovative food technologies, allows making a gradual transition to the production of personalized digital food systems that have functionality, good taste, and safety with minimal negative impact on the environment.

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Section: High Hydrostatic Pressure Processingmentioning

confidence: 98%

Neophobia: socio-ethical problems of innovative technologies of the food industry

Smykov¹

2023

Food systems

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“…Continued innovation in HPP technology through advancements in equipment design, process optimization, and packaging solutions is expected to drive integration into meat processing facilities and expand applications. Regulatory agencies play a crucial role in establishing guidelines for HPP implementation to ensure compliance with food safety regulations and address consumer concerns regarding labelling and product claims [34].…”

Section: Innovative Technologies Transforming Meat Processingmentioning

confidence: 99%

Improving meat quality and safety: innovative strategies

Rebezov,

Khayrullin,

Assenova

et al. 2024

Potr. S. J. F. Sci.

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Ensuring meat products' quality and safety is paramount in today's food industry. This extended abstract delves into innovative strategies to enhance meat quality and safety throughout the production, processing, and distribution stages. The paper explores various cutting-edge approaches, technologies, and regulatory frameworks to mitigate risks and improve consumer confidence in meat products. The discussion begins with examining advancements in meat processing techniques, such as high-pressure processing (HPP), modified atmosphere packaging (MAP), and irradiation. These techniques are instrumental in reducing microbial contamination, extending shelf life, and preserving the nutritional integrity of meat products. Furthermore, the paper explores emerging technologies like nanotechnology and blockchain, which offer novel solutions for enhancing traceability, transparency, and accountability in the meat supply chain. Much of the paper discusses the role of quality control measures in ensuring meat safety and compliance with food safety regulations. From carcass inspection and microbiological testing to chemical residue analysis and packaging standards, rigorous quality control protocols are essential for identifying and mitigating potential hazards at every stage of meat production. Moreover, the paper highlights the importance of animal husbandry practices, feed management, and genetics in influencing meat quality attributes such as flavour, texture, and tenderness. Producers can enhance meat products' overall quality and palatability by implementing improved animal husbandry practices, optimizing feed formulations, and selectively breeding animals for desirable traits. In addition to technological advancements and quality control measures, the paper emphasizes the need for regulatory compliance and government oversight to uphold food safety standards. Ensuring adherence to regulations such as Hazard Analysis and Critical Control Points (HACCP) and implementing comprehensive food safety management systems are essential for safeguarding public health and consumer trust. In conclusion, this extended abstract provides a comprehensive overview of innovative strategies for improving meat quality and safety in the food industry. By embracing advancements in processing techniques, leveraging new technologies, implementing stringent quality control measures, and adhering to regulatory requirements, stakeholders can enhance the safety, integrity, and consumer perception of meat products in the marketplace.

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“…High-pressure processing (HPP) is a non-thermal food preservation technology which is mainly employed to extend the shelf-life of a large variety of food products with minimal impact on their organoleptic and nutritional values [28,29]. Notwithstanding, HPP treatment usually influences the protein structure, provoking conformational changes or a partial denaturation that can affect functionality [30].…”

Section: Introductionmentioning

confidence: 99%

Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

Romo

Castellari

Fartdinov

et al. 2023

Foods

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Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content could be a concern in infant food applications. In this study, high-pressure processing (HPP) was assessed as a β-Lg removal strategy to generate an enriched α-Lactalbumin (α-La) fraction from bovine native whey concentrate. Different HPP treatment parameters were considered: initial pH (physiological and acidified), sample temperature (7–35 °C), pressure (0–600 MPa) and processing time (0–490 s). The conditions providing the best α-La yield and α-La purification degree balance (46.16% and 80.21%, respectively) were 4 min (600 MPa, 23 °C), despite the significant decrease of the surface hydrophobicity and the total thiol content indexes in the α-La-enriched fraction. Under our working conditions, the general effects of HPP on α-La and β-Lg agreed with results reported in other studies of cow milk or whey. Notwithstanding, our results also indicated that the use of native whey concentrate could improve the β-Lg precipitation degree and the α-La purification degree, in comparison to raw milk or whey. Future studies should include further characterization of the α-La-enriched fraction and the implementation of membrane concentration and HPP treatment to valorize cheese whey.

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Applications of High Pressure Technology in Food Processing

Cited by 11 publications

References 139 publications

Neophobia: socio-ethical problems of innovative technologies of the food industry

Neophobia: socio-ethical problems of innovative technologies of the food industry

Improving meat quality and safety: innovative strategies

Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

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