Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

Abstract

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

“…Innovative food processing techniques involving minimal or no thermal treatment have gained interest as alternatives for their benefits in the preservation of sensory characteristics and thermolabile bioactive compounds. As a non-thermal pasteurisation technology, HHP is considered to be a processing technique with minimal loss of nutritional and sensory properties [ 30 ] and can therefore be considered a suitable technology for micronutrient fortification. Pressure-mediated inward diffusion of nutrients from an enriched medium is the most direct way to enrich the target food, a process known as high-pressure impregnation (HPI) [ 59 ].…”

“…High hydrostatic pressure (HHP), also known as cold pasteurisation, has been reported to exert significant effects on starch and protein polymers [ 27 , 28 , 29 ]. This technology offers interesting benefits in the food industry, not only in terms of shelf life extension but also in terms of preserving the natural flavour and nutrient profile of the original food material [ 30 ]. In addition, compared to thermal treatments, this technology uses less energy, which means less environmental impact [ 31 ].…”

Effect of Salt Stress on the Phenolic Compounds, Antioxidant Capacity, Microbial Load, and In Vitro Bioaccessibility of Two Microalgae Species (Phaeodactylum tricornutum and Spirulina platensis)

“…Total aerobic mesophilic bacteria (TAMB) count: Colonies formed after 48-72 h of incubation at 30 • C during storage were counted by plating onto plate count agar (PCA) with the pour plate method [22].…”

“…Yeast-mold count: Yeast and mold counts were determined by the spreading plate counting method by inoculating onto YGC (Yeast Extract Glucose Chloramphenicol) agar. At the end of 3-5 days of incubation at 30 • C, the colonies were counted and the suspicious ones from the colonies were determined by microscope examination [22].…”

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

“…Isostatic pressure above 300 MPa is applied to hermetically sealed containers containing food [190]. In HHP technology, pressure is uniform and simultaneous in all directions of the container, so the pasteurization effect of HPP is not affected by the size, shape, product composition, and nutrient content of the food [201].…”