High hydrostatic pressure processing of tropical fruits

Abstract

Interest in the nonthermal method of high hydrostatic pressure (HHP) for food preservation has increased recently due to the possibility of inactivating microorganisms and enzymes while maintaining product sensorial and nutritional properties. This work deals with HHP use for the preservation of tropical fruit products. HHP is shown to be a practical approach to obtaining high-quality tropical fruit products that are both nutritive and safe.

Application of High Hydrostatic Pressure for Production of Bioactive Soyasaponin from Black Soybean [Glycine max (L.)] Sprout

“…High-pressure technology is used in an increasing variety of fields related to biology, and as a non-thermal food processing technique as an alternative to high-heat processing in the food industry [14]. The use of high hydrostatic pressure (HHP) has gained prominence as a tool to perturb biochemical systems to establish the relationships between molecular structures and functions [15].…”

Effect of high hydrostatic pressure extract of fresh ginseng on adipogenesis in 3T3‐L1 adipocytes

“…High hydrostatic pressure (HHP), a non‐thermal food‐processing technique, has been used as an alternative to high‐heat processing in the food industry . Using the HHP technique, the shelf life of fresh products is extended due to microbial and enzymatic inactivation, and sensory characteristics remain unchanged after pressurization .…”

“…13 High hydrostatic pressure (HHP), a non-thermal food-processing technique, has been used as an alternative to high-heat processing in the food industry. 3,14 Using the HHP technique, the shelf life of fresh products is extended due to microbial and enzymatic inactivation, and sensory characteristics remain unchanged after pressurization. 15 Further, HHP induces permeabilization of plant cells and enhances release of intracellular substances, 16,17 making it plausible to extract essential components of plants in the shortest time at a lower temperature and reduce degradation of heat-sensitive bioactive compounds.…”

High hydrostatic pressure extract of mulberry leaves ameliorates hypercholesterolemia via modulating hepatic microRNA-33 expression and AMPK activity in high cholesterol diet fed rats

“…These studies demonstrate the protective effect of mulberry leaf extract on CVDs. A novel technology, HHP has been developed as an alternative to conventional high-heat processing (17). This non-thermal food processing technology at lower temperatures between -20 and 60°C and pressures above 100 MPa retains sensory and nutritional qualities by disrupting the cell membranes and releasing the intracellular products without thermally degrading the activity and structure of bioactive components (18,19).…”