New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

Barba, Francisco J.; Terefe, Netsanet Shiferaw; Buckow, Roman; Knorr, Dietrich; Orlien, Vibeke

doi:10.1016/j.foodres.2015.05.015

Cited by 274 publications

(140 citation statements)

References 148 publications

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“…High Pressure Processing (HPP) is widely used in food industry since this non-thermal technology inactivates pathogenic and spoilage microorganisms, while maintains unaltered the nutritional and organoleptic characteristics of products (Barba, Esteve & Frígola, 2012;Barba, Terefe, Buckow, Knorr & Orlien, 2015). HPP is also known to affect the structure of proteins, and it has been probed to modify the allergenic potential and digestibility of several food proteins including legumes, grains, fruits and vegetables (Huang, Hsu, Yang, & Wang, 2014;Kato, Katayama, Matsubara, Omi, & Matsuda, 2000;Li, Zhu, Zhou, & Peng, 2012;Somkuti & Smeller, 2013).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Examining the effect of High Pressure Processing on the allergenic potential of the major allergen in peach (Pru p 3)

Lavilla

Orcajo

Díaz‐Perales

et al. 2016

Innovative Food Science & Emerging Technologies

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Section: Accepted Manuscriptmentioning

confidence: 99%

Examining the effect of High Pressure Processing on the allergenic potential of the major allergen in peach (Pru p 3)

Lavilla

Orcajo

Díaz‐Perales

et al. 2016

Innovative Food Science & Emerging Technologies

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“…Thus, biologically active compounds could be recovered without the use of excessive heating and environmentally polluting solvents. Other benefits include increased bio‐accessibility and bioavailability of minerals, polyphenols, carotenoids and glucosionolates (Barba and others ). Supercritical CO 2 extraction is another “cold” technique, but it is only recommended for high value FIs as it is relatively expensive.…”

Section: Technologies Facilitating Functional Foods Developmentmentioning

confidence: 99%

“…Processing could have a positive impact on the “potency” of FIs: in cereals and legumes, extrusion increased the antioxidant content; in grains, cryogenic milling separated fractions rich in phytochemicals (Ekanayake and others ); thermal sterilization and high‐pressure treatment increased bio‐accessibility of β‐carotene in carrots (Barba and others ). However, in the majority of cases, processing results in nutrient degradation, which is often accompanied by physical deterioration—changes in water activity, melting of liquids, glass‐rubber transitions and others (Bell ).…”

Section: Technologies Facilitating Functional Foods Developmentmentioning

confidence: 99%

“…Processing steps include washing, trimming, peeling, size reduction, pasteurization, packaging, storage, refrigeration or freezing. Emerging nonthermal technologies are being used more widely by innovative food companies; high pressure treatment stands out as versatile “cold” processing—suitable for both functional ingredient FI extraction and FF processing (Barba and others ).…”

Section: Introductionmentioning

confidence: 99%

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Minimally Processed Functional Foods: Technological and Operational Pathways

Rodgers

2016

Journal of Food Science

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This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh-like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well-being, coupled with emerging extraction and food processing technologies offers new exciting opportunities for small and medium size enterprises (SMEs) specializing in fresh produce to play an active role in the health market. Supporting SMEs, governments could benefit from savings in healthcare costs and value creation in the economy. Consumers could benefit from novel FF formats such as refrigerated RTE (ready-to-eat) meals, a variety of fresh-like meat-, fish-, and egg-based products, fresh-cut fruits and vegetables, cereal-based fermented foods and beverages. To preserve these valuable commodities, mild biological (enzymatic treatment, fermentation and, bio-preservation) and engineering solutions are needed. The latter include nonthermal techniques such as high-pressure treatment, cook-chill, sous-vide, mirco-encapsulation, vacuum impregnation and others. "De-constructive" culinary techniques such as 3D food printing and molecular gastronomy as well as developments in nutrigenomics and digital technologies facilitate novel product formats, personalization and access to niche markets. In the operational sense, moving from nourishment to health improvement demands a shift from defensive market-oriented to offensive market-developing strategies including collaborative networks with research organizations.

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“…In fact, the high-pressure processing preserves the flavor, aroma, appearance, and color of the product without compromising its quality and nutritional characteristics (Rendueles et al 2001). In addition, high-pressure technologies do not reduce the amount of vitamins in processed foods (Balasubramaniam et al 2015;Bello et al 2014, Barba et al 2015. Moreover, the expiry date of many food products can be significantly extended after the high-pressure processing.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Kiełczyński

Szalewski

Balcerzak

et al. 2016

Food Bioprocess Technol

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Modeling of high-pressure technological processes in the food industry requires knowledge of thermophysical parameters of processed foodstuffs in a broad range of pressures and temperatures. However, the high-pressure thermophysical parameters of foodstuffs are very rarely published in the literature. Therefore, further research is necessary to achieve a deeper insight into the biophysical and thermophysical phenomena under pressure to provide better control of technological processes and optimize the effects of pressure. The essential goal of this work is to evaluate the impact of high pressure and temperature on the thermophysical parameters of liquid foodstuffs on the example of diacylglycerol (DAG) oil (which attracted recently a considerable attention from research and industrial communities due to its remarkable benefits for health), using ultrasonic wave velocity and density measurements. Isotherms of adiabatic and isothermal compressibility, isobaric thermal expansion coefficient, internal pressure, and thermal pressure coefficient versus pressure were evaluated, based on the measurement of the compressional ultrasonic wave velocity and density of DAG oil at high pressures (up to 500 MPa) and at various temperatures. The adiabatic compressibility is affected mostly by the changes of pressure, i.e., it grows about four times when the pressure increases from the atmospheric pressure (0.1 MPa) to 400 MPa at a temperature of 50°C. By contrast, the internal pressure is a pronounced function of the temperature, i.e., it increases six times when the temperature rises from 20 to 50°C at a pressure of a 200 MPa. To perform numerical calculations, it was convenient to introduce a Tammann-Tait type equation of state to approximate the measured density isotherms of the investigated DAG oil. The results obtained in this paper can be applied in modeling and optimization of high-pressure technological processes and processing of foodstuffs. Evaluation of high-pressure isotherms of the considered thermophysical parameters of the DAG oil is an original authors' contribution to the state-ofthe-art.

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New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

Cited by 274 publications

References 148 publications

Examining the effect of High Pressure Processing on the allergenic potential of the major allergen in peach (Pru p 3)

Examining the effect of High Pressure Processing on the allergenic potential of the major allergen in peach (Pru p 3)

Minimally Processed Functional Foods: Technological and Operational Pathways

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

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