Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review

Roobab, Ume; Inam‐Ur‐Raheem, Muhammad; Khan, Abdul Waheed; Arshad, Rai Naveed; Zeng, Xin‐An; Aadil, Rana Muhammad

doi:10.1080/87559129.2021.1928690

Cited by 25 publications

(17 citation statements)

References 118 publications

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“…HHP is a major trend in the food industry nowadays in terms of clean label technology. It is the most modern method of increasing the shelf stability of food products [ 41 , 42 ]. HHP is a response to the challenges faced by the industry and provides a competitive advantage, which is undoubtedly worth implementing sooner rather than later.…”

Section: Nonthermal Decontamination Technologiesmentioning

confidence: 99%

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

Roobab

Chacha

Abida

et al. 2022

Foods

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Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorganic phosphates, benzoates, propionates, bacteriocins, or oxidizers. Unfortunately, traditional decontamination methods are often problematic because of their adverse impact on the quality of the raw carcass or processed meat. The extended shelf-life of foods is a response to the pandemic trend, whereby consumers are more likely to choose durable products that can be stored for a longer period between visits to food stores. This includes changing purchasing habits from “just in time” products “for now” to “just in case” products, a trend that will not fade away with the end of the pandemic. To address these concerns, novel carcass-decontamination technologies, such as ozone, high-pressure processing and cold atmospheric plasma, together with active and clean label ingredients, have been investigated for their potential applications in the meat industry. Processing parameters, such as exposure time and processing intensity have been evaluated for each type of matrix to achieve the maximum reduction of spoilage microorganism counts without affecting the physicochemical, organoleptic, and functional characteristics of the meat products. Furthermore, combined impact (hurdle concept) was evaluated to enhance the understanding of decontamination efficiency without undesirable changes in the meat products. Most of these technologies are beneficial as they are cost-effective, chemical-free, eco-friendly, easy to use, and can treat foods in sealed packages, preventing the product from post-process contamination. Interestingly, their synergistic combination with other hurdle approaches can help to substitute the use of chemical food preservatives, which is an aspect that is currently quite desirable in the majority of consumers. Nonetheless, some of these techniques are difficult to store, requiring a large capital investment for their installation, while a lack of certification for industrial utilization is also problematic. In addition, most of them suffer from a lack of sufficient data regarding their mode of action for inactivating microorganisms and extending shelf-life stability, necessitating a need for further research in this area.

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Section: Nonthermal Decontamination Technologiesmentioning

confidence: 99%

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

Roobab

Chacha

Abida

et al. 2022

Foods

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“…The label is an important part of any food commodity, which creates consumer awareness about the food ingredients and helps to choose the right food. While the clean labels refer to the clearer identification of food ingredients that are readable and recognizable by consumers; and clearer processing, that excludes unwanted synthetic/chemical additives (Roobab et al, 2021; Roobab et al, 2021). In recent years, interest has been increased in exploring novel clean‐label technologies to fulfill consumer demands (Roobab et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

Roobab

Khan

Irfan

et al. 2022

J Food Process Engineering

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The commercial future of any food and its ingredients is mostly determined by consumer perceptions and preferences following their lifestyle. However, health‐conscious and educated consumers are increasingly deliberated on natural, minimally processed foods. Accordingly, academic interest in food processing has expanded to maintain the degree of product freshness. But the scope of these published studies is broad and fragmented while there is limited research that systematically evaluates emerging technologies such as ohmic heating (OH) in clean‐label applications in fruit and vegetable sector. OH applies an electric current endorsing uniform and quick heat generation inside the food matrix. Furthermore, OH has shorter processing times, which inhibits overheating and causes less deterioration of heat‐labile nutrients. This study presents a comprehensive overview of advanced OH applications for inactivation of degrading enzymes and conserving natural properties of food when compared with conventional heating such as pasteurization or sterilization. Moreover, the OH combinations with nonthermal techniques such as vacuum, dehydration/drying, and evaporation/concentration have been discussed. Practical applications OH technology is considered very useful for producing products as “clean labeled.” Among the advantages of using OH for food processing and preservation purposes, it is very important to maintain antimicrobial properties, many nutrients and pro‐health components in processed fruit and vegetable products. OH has high potential and wide scope in future for various unit operations such as dehydration, evaporation, blanching and extraction for the food and vegetable sector. These are subjected to continuous investigation as per consumer demand without compromising safety. And due to energy savings (short process time), the possibility of using it in sustainable food production techniques.

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“…It has been proven that HPP allows shelf-life extension [23], pathogen removal [24], and clean-label [25] convenience while providing natural and safe food to consumers. HPP has been utilized in different food categories such as vegetables, fruits, dairy, meat, sea foods [26], jams, fruit jellies, sauces, purees, juices [27], ready to eat meat, Deli Salads, Dips, Salsa markets [28], infants food, and the fish industry for different purposes.…”

Section: Introductionmentioning

confidence: 99%

High-Pressure Processing for Sustainable Food Supply

et al. 2021

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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.

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Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review

Cited by 25 publications

References 118 publications

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

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

Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview

High-Pressure Processing for Sustainable Food Supply

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