Recent Developments in High Pressure Processing of Foods

Rastogi, Navin K.

doi:10.1007/978-1-4614-7055-7

Cited by 25 publications

(22 citation statements)

References 334 publications

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“…For food subjected to HHP treatments, evaluation of processing parameters on the flavour components is vital to define proper treatment conditions, in order to prevent the loss of unique sensory properties of the seafood and to ensure consumer satisfaction. Recently, studies have investigated the effect of HHP on microorganism inactivation, protein denaturation, enzyme activation and inactivation, and modification of physicochemical properties (e.g., proximate composition, colour, texture and acidity) in squids and other seafood (Gou, Choi, He, & Ahn, 2010;Gou, Xu, Choi, Lee, & Ahn, 2010;Hu et al, 2013;Rastogi & Knorr, 2013;Zhang, Jiao, Lian, Deng, & Zhao, 2015). It is surprising that few studies have reported the changes of volatile compounds in seafood treated at various pressures (Cruz-Romero, Kerry, & Kelly, 2008;Hoover, Metrick, Papineau, Farkas, & Knorr, 1989).…”

Section: Introductionmentioning

confidence: 94%

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

et al. 2016

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Section: Introductionmentioning

confidence: 94%

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

et al. 2016

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“…The vessel is filled with a pressure transmitting liquid, e.g., water, and additional water is pumped into the system in order to increase the pressure. During the pressure built-up, the so-called adiabatic heating occurs, i.e., a product-dependent temperature increase caused by compression ( Ragstogi, 2013 ). Thus, HHP units are further equipped with temperature sensors, in order to be able to monitor this adiabatic heating.…”

Section: Overview Of Non-thermal Inactivation Technologiesmentioning

confidence: 99%

Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes

et al. 2018

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The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms pose a distinct threat to food safety, as the use of traditional, culture-based microbiological analyses might lead to an underestimation or a misinterpretation of the product’s microbial status and recovery phenomena of microorganisms may occur. For thermal treatments, a large amount of data and experience is available and processes are designed accordingly. In case of innovative inactivation treatments, however, there are still several open points with relevance for the investigation of inactivation mechanisms as well as for the application and validation of the preservation processes. Thus, this paper presents a comprehensive compilation of non-thermal preservation technologies, i.e., high hydrostatic pressure (HHP), pulsed electric fields (PEFs), pulsed light (PL), and ultraviolet (UV) radiation, as well as cold plasma (CP) treatments. The basic technological principles and the cellular and molecular mechanisms of action are described. Based on this, appropriate analytical methods are outlined, i.e., direct viable count, staining, and molecular biological methods, in order to enable the differentiation between viable and dead cells, as well as the possible occurrence of an intermediate state. Finally, further research needs are outlined.

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“…HPP of Manuka honey has demonstrated the increment total phenolic content (TPC) by 47.16% at 600 MPa for 10 min of time (Fauzi, Farid, & Silva, 2013) with overall good quality yield (Fauzi & Farid, 2015,2016Fauzi et al, 2013;Fauzi, Farid, & Silva, 2014). The perks of applying HPP are that the resultant will show little or no change in the organoleptic and nutritional properties of the product (Rastogi & Knorr, 2013), thus avoiding texture defects, destruction in nutrients, off-flavors, and alteration in color (Gupta, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of high‐pressure processing on prebiotic potential of stingless bee (Kelulut) honey: Tested upon Lactobacillus acidophilus and Lactobacillus brevis

Razali

Fauzi

Sulaiman

et al. 2019

J Food Process Preserv

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The effect of high‐pressure processing (HPP) on prebiotic properties of stingless bee honey has not been described thoroughly. Therefore, this study was undertaken to elucidate the effect of HPP toward the prebiotic properties of stingless bee honey, tested upon L. acidophilus and L. brevis. Stingless bee honey subjected to HPP at 600 MPa/10 min was used as carbohydrates substituted in modified MRS broth inoculated with both probiotic strains. Following 24 hr incubation, growth curve, specific growth rate, and mean doubling time (Td) were obtained. Good retention of prebiotic characteristics were shown by HPP‐treated where no significant changes (p > 0.05) was detected in total carbohydrates content (70.96 ± 0.26 g/100 g). However, some restriction in growth was shown by both strains grown with HPP‐treated, as evident by longer Td. The restriction in growth by HPP‐treated was postulated to be influenced by the enhanced TPC (33.70 ± 7.55 mg GAE/g) as strong correlation (r > 0.8) was found between TPC and Td. Practical applications This study presented the application of HPP as the alternative processing method for stingless bee honey. The resulting effects on nutritional properties and prebiotic potential were determined. HPP at 600 MPa/10 min was preserving the total carbohydrates content and enhanced the total phenolic content (TPC) by 47.2%. However, the prebiotic potential was affected by HPP at 600 MPa/10 min as evident by the restricted growth of Lactobacillus strains tested. Enhanced TPC was postulated to cause the growth inhibition. Hence this study suggested that HPP at 600 MPa with 10 min processing time would preserved the compound responsible for prebiotic potential as evident by the retention of carbohydrates while improving the nutritional properties of stingless bee honey. However, elevated amount of TPC by HPP would be the restricting factor for its prebiotic effects. This hence provides an insight on the relation between HPP and prebiotic potential of stingless bee honey.

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Recent Developments in High Pressure Processing of Foods

Abstract: Briefs in Food, Health, and Nutrition present concise summaries of cutting edge research and practical applications across a wide range of topics related to the fi eld of food science.

Cited by 25 publications

References 334 publications

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes

Effect of high‐pressure processing on prebiotic potential of stingless bee (Kelulut) honey: Tested upon Lactobacillus acidophilus and Lactobacillus brevis

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