Current status and future trends of high-pressure processing in food industry

Huang, Hung‐Chang; Wu, Shen‐Chun; Lu, Jen-Kai; Shyu, Yuan‐Tay; Wang, Chung-Yi

doi:10.1016/j.foodcont.2016.07.019

Cited by 312 publications

(180 citation statements)

References 12 publications

Supporting

Mentioning

168

Contrasting

Unclassified

Order By: Relevance

“…The pressure conditions currently used commercially are determined based on the time during which the amount of the indicator pathogen was reduced by at least five orders of magnitude (Georget et al, 2015). Because consumers nowadays prefer that natural food products should not be overheated to maintain product sensory, quality and appearance characteristics, clean foods have become a consumer trend and the HPP technology can achieve the quality requirement of clean-label foods, which cannot be obtained by traditional thermal pasteurisation (Huang et al, 2017). HPP technology can pasteurise foods at ambient temperature, reducing nutrient loss and maintaining food flavour.…”

Section: Introductionmentioning

confidence: 99%

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Tsai

Cheng

Chen

et al. 2018

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Summary This study investigated the effects of high‐pressure processing (HPP) and thermal processing (TP) on the overall quality attributes of hazelnut milk. HPP achieved the same microbial safety as TP, and the pH, °Brix and sugar contents were maintained at the levels of fresh hazelnut milk. Although HPP caused colour changes, the ∆E was smaller than that of the TP sample. Increasing pressure significantly decreased the immunoreactivity of the hazelnut milk by 70%, while simultaneously reducing the levels of essential and non‐essential amino acids and chemical score (CS) and the essential amino acid index (EAAI) values. However, neither HPP nor TP significantly affected the fatty acid composition of hazelnut milk. HPP retained higher total phenolic and flavonoid levels of the hazelnut milk, with a better antioxidant capacity than TP samples. Thus, the HPP maintained microbial safety during cold storage, and physicochemical properties of the treated hazelnut milk were not significantly different from those of the fresh hazelnut milk.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Tsai

Cheng

Chen

et al. 2018

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…The key target in this treatment is the high microbiological safety (Huang et al, 2016). This pattern is also applied in studies on the human milk pascalization carried out so far (Vazquez-Landaverde et al, 2006;Viazis, 2008;Viazis et al, 2008;Permanyer et al, 2010;Moltó-Puigmartí et al, 2011;Lou et al, 2012;Delgado et al, 2014;Sousa et al, 2014;Windyga et al, 2015;Sousa et al, 2016;Kiełbratowska & Kołodziejska, 2017;Li et al, 2017).…”

Section: Emerging Optimal Parameters Of Hpp Processing Of Human Milkmentioning

confidence: 98%

“…The most prominent candidate seems to be the High Pressure Preservation (HPP), which has already reached a great success in the pro-health foods market. The key features of the HPP technology can be concluded as follows (Boziaris, 2014;Huang et al, 2016;Barba et al, 2017): One can expect that these extraordinary advantages of the HPP technology have to occur also for the human milk. However, human milk is much more than simply a food.…”

Section: 5mentioning

confidence: 99%

Comments on the High Pressure Preservation of Human Milk

Rzoska¹,

Rosiak²,

Rutkowska³

et al. 2017

FSNS

View full text Add to dashboard Cite

show abstract

“…Nevertheless, such treatments are quite aggressive for the food products, with considerable changes on their nutritional value. This fact led to the development of new foodprocessing technologies, whereas less or no heat would be applied, as it is the case of high-pressure processing (HPP), an emergent nonthermal food-processing technology that makes use of elevated hydrostatic pressures (commercially up to 600 MPa) for a few seconds/minutes in order to inactivate both pathogenic and spoilage vegetative microorganisms (Patterson, 2014;Wang, Lu, Wu, Huang, & Shyu, 2016). The potentialities of HPP will be further explained in the third Section.…”

Section: Introductionmentioning

confidence: 99%

Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

Pinto

Moreira

Fidalgo

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Food contamination with heat‐resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new processing techniques. Considering consumers’ demands for minimally processed, fresh‐like food products, nonthermal food‐processing technologies, such as high‐pressure processing (HPP), among others, are emerging as alternatives to the conventional thermal processing techniques. As no heat is applied to foods, vitamins, proteins, aromas, and taste are better kept when compared to thermal processes. Nevertheless, HPP is only able to destroy pathogenic and spoilage vegetative microorganisms to levels of pertinence for food safety, while bacterial spores remain. Regarding HRF spores (both ascospores and conidiospores), these seem to be more pressure‐sensible than bacterial spores, despite a few cases, such as the ascospores of Byssochlamys spp., Neosartorya spp., and Talaromyces spp. that are resistant to high pressures and high temperatures, requiring the combination of both variables to be inactivated. This review aims to cover the literature available concerning the effects of HPP at room‐like temperatures, and its combination with high temperatures, and high‐pressure cycling, to inactivate fungi spores, including the main factors affecting spores’ resistance to high‐pressure, such as pH, water activity, nutritional composition of the food matrix and ascospore age, as well as the changes in the spore ultrastructure, and the parameters to consider regarding their inactivation by HPP.

show abstract

Current status and future trends of high-pressure processing in food industry

Cited by 312 publications

References 12 publications

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Effect of high‐pressure processing on immunoreactivity, microbial and physicochemical properties of hazelnut milk

Comments on the High Pressure Preservation of Human Milk

Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

Contact Info

Product

Resources

About