Factors Affecting Microbial Inactivation during High Pressure Processing in Juices and Beverages: A Review

Abstract

The purpose of this article is to review and discuss the factors affecting high pressure processing (HPP) in juices and beverages. The inactivation of microorganisms by HPP depends on numerous factors, including the magnitude of the pressure and the holding time, process temperature, compression and decompression rates, the microbiota, and the intrinsic properties of juices and beverages. Although extensive HPP research has been performed to characterize many of these factors, a number of issues, such as the rates of compression and decompression, still remain unresolved and need further investigation. In addition, some published results are conflicting and do not provide enough evidence to develop juice HPP “safe-harbor” parameters to achieve a minimum 5-log reduction of the pertinent microorganism and produce safe fruit juices and beverages. HIGHLIGHTS

High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

“…Moreover, inappropriate processing or storage conditions may result in the microbial retention, which may lead to quality deterioration. Hence, the addition of traditional physical hurdles like temperatures >50°C or <20°C to 30°C or low pH values could be used to enhance the impact of HPP (Podolak et al, 2020). Although HPP may not replace traditional food processing techniques, it can be added as a supplementary method to facilitate the preservation process.…”

High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms

“…Vegetative microorganisms generally exhibit more sensitivity to HPP under low pH, acidic foods are more suitable for employing HPP to achieve microbial inactivation, in which acidic juices and beverages treated by HPP have been widely commercially produced (Podolak et al., 2020). Alpas et al.…”

Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

“…High hydrostatic pressure (HHP) is becoming a first-choice sterilization method to fulfill the requirements of nonthermal processing, since its limited effects on covalent bonds improve the retention of flavor quality in comparison with thermal processes [ 4 , 5 ]. As reported, HHP-treated mango juice [ 6 ], cloudy apple juice [ 7 ], and cucumber juice [ 8 ] retain much better flavor quality and are closer to fresh juices than pasteurized juices.…”