Recent Advances in the Application of High Pressure Processing-Based Hurdle Approach for Enhancement of Food Safety and Quality

Pou, K.R. Jolvis; Raghavan, V.

doi:10.1007/s42853-020-00059-6

Cited by 14 publications

(6 citation statements)

References 87 publications

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“…However, based on the bacterial strain/genetic variant, HPP can also lead to a partial loss of cytoplasmic membrane functionality or damage to the outer membrane, which might lead to sublethal injury. The sublethally injured cells may show significant increase in sensitivity to chemicals, thermal or non‐thermal inactivation methods (Somolinos et al., 2008), which encourages the processers to combine HPP with other techniques in designing hurdle approaches to increase the synergistic effects (Pou & Raghavan, 2020).…”

Section: Hppmentioning

confidence: 99%

Applications of novel processing technologies to enhance the safety and bioactivity of milk

Soni

Samuelsson

Loveday

et al. 2021

Comp Rev Food Sci Food Safe

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Bioactive compounds in food can have high impacts on human health, such as antioxidant, antithrombotic, antitumor, and anti-inflammatory activities. However, many of them are sensitive to thermal treatments incurred during processing, which can reduce their availability and activity. Milk, including ovine, caprine, bovine, and human is a rich source of bioactive compounds, including immunoglobulins, vitamins, and amino acids. However, processing by various novel thermal and non-thermal technologies has different levels of impacts on these compounds, according to the studies reported in the literature, predominantly in the last 10 years. The reported effect of these technologies either covers microbial inactivation or the bioactive composition; however, there is a lack of comprehensive compilation of studies that compare the effect of these technologies on bioactive compounds in milk (especially, caprine and ovine) to microbial inactivation at similar settings. This research gap makes it challenging to conclude on the specific processing parameters that could be optimized to achieve targets of microbial safety and nutritional quality at the same time. This review covers the effect of a wide range of thermal and non-thermal processing technologies including high-pressure processing, pressure-assisted thermal sterilization, pulsed-electric field treatment, cold plasma, microwave-assisted thermal sterilization, ultra-high-pressure homogenization, ultrasonication, irradiation on the bioactive compounds as well as on microbial inactivation in milk.Although a combination of more than one technology could improve the reduction of bacterial contaminants to meet the required food safety standards and retain bioactive compounds, there is still scope for research on these hurdle approaches to simultaneously achieve food safety and bioactivity targets.

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Section: Hppmentioning

confidence: 99%

Applications of novel processing technologies to enhance the safety and bioactivity of milk

Soni

Samuelsson

Loveday

et al. 2021

Comp Rev Food Sci Food Safe

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“…HHP can be run under moderate conditions (e.g., lower pressure levels) without affecting bacterial inactivation by utilizing hurdle technology, resulting in the conservation of food quality and a more economical process. Recent research has demonstrated that combining HHP and EOs has the potential to reduce both the concentration of EOs and the intensity of HHP processes while perserving bacterial-reducing levels ( Chuang and Sheen, 2022 , Evrendilek and Balasubramaniam, 2011 , Pou and Raghavan, 2020 ), but its intense aroma and poor water solubility greatly limited the application of EOs, which might can be solved by nanoemulsions delivery system ( Xu et al, 2020 ). Pomelo essential oil is a volatile oil produced from pomelo peel that has a high oxidation resistance and has no adverse effects on human health.…”

Section: Introductionmentioning

confidence: 99%

Effect of citric acid/ pomelo essential oil nanoemulsion combined with high hydrostatic pressure on the quality of banana puree

Zou

Cheng

et al. 2023

Food Chemistry: X

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“…Moreover, HHP treatment alone may not completely prevent the growth of spoilage bacteria, including both pathogenic and non-pathogenic strains, during storage [30]. Studies have shown that an HHP-based hurdle approach can have a synergistic effect when combined with other treatments, such as mild heat, in enhancing the safety and quality of raw oysters [31]. It was demonstrated that combining HHP with mild heat treatment inhibited the growth of pathogens in raw oysters and extended their shelf life.…”

Section: Introductionmentioning

confidence: 99%

Preserving Raw Oysters with High Hydrostatic Pressure and Irradiation Technology

Tian,

Liu

2023

Sustainability

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Refrigerated raw oysters, including Pacific oysters (Magallana gigas), eastern oysters (Crassostrea virginica), and European flat oysters (Ostrea edulis), are popular seafood products. Pathogenic contamination and spoilage during storage and transport limit their shelf life. High hydrostatic pressure (HHP) and irradiation effectively reduce pathogens and spoilage microorganisms in raw oysters while preserving their taste and texture. This review article presents a comprehensive analysis of the use of HHP and irradiation as sanitation methods for raw oysters, incorporating findings from geographical distribution, mathematical modeling, and radiation quality’s impact on sterilization efficacy. The results demonstrate that untreated eastern oysters can maintain a total bacterial count below the recommended limit of 107 CFU/g for only 2–3 weeks at 5 °C, and are at risk of harboring pathogens such as Vibrio spp. and norovirus. HHP treatment at 600 MPa and irradiation treatment at 2 kGy can effectively reduce the pathogen load in raw oysters. However, supplementary measures such as additional cleaning or lower temperatures are required to prolong the shelf life of treated raw oysters to 2–3 weeks. Taken together, the application of HHP and irradiation to raw oyster sanitation represents a promising approach for enhancing the safety and quality of this beloved seafood delicacy.

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Recent Advances in the Application of High Pressure Processing-Based Hurdle Approach for Enhancement of Food Safety and Quality

Cited by 14 publications

References 87 publications

Applications of novel processing technologies to enhance the safety and bioactivity of milk

Applications of novel processing technologies to enhance the safety and bioactivity of milk

Effect of citric acid/ pomelo essential oil nanoemulsion combined with high hydrostatic pressure on the quality of banana puree

Preserving Raw Oysters with High Hydrostatic Pressure and Irradiation Technology

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