High-Pressure Processing for Sustainable Food Supply

Abstract

Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

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

“…The wounding stress caused by the various changes that occur in the membranes of fruits and vegetables is the main effect of the treatment with the HPP technique [206]. The exposure of whole fruits and vegetables to treatment with the HPP technique has caused an increase in their bioactive components [207], such as polyphenols, isothiocyanates, fatty acids, and essential oils [208]. For example, HPP enhanced the extraction of carotenoids, phenolics, and ascorbic acid in whole mangoes [209], free and bound phenolics in whole carrots [206], and total phenolics in strawberries [210].…”

Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

“…High-pressure processing (HPP) is an enticing technology for preserving food with the possibility of controlling microbe load and/or enzyme production in various products [13,[88][89][90]. HPP is an adjunction approach to stimulate the protein gelation phase in a properly solubilized form.…”

Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma

“…Chlorine and organic materials may react to generate halogenated organic compounds like chloroform, which relates to bladder and rectal cancer in humans. While considering the limitations and health concerns of chemical antimicrobial agents, it is necessary to seek other disinfectants or nonthermal technologies, such as ozone [ 22 ], high-hydrostatic pressure (HHP) [ 23 , 24 ], and cold plasma (CP) [ 25 ], as alternatives. Ozone gas, for instance, is one of the most potent oxidants known (for its use as a bactericide) because it can attack the cellular membrane of bacterial cells, leading to the lysis of cell structure and damage of DNA and proteins [ 26 ].…”