Review on principles, effects, advantages and disadvantages of high pressure processing of food

Naveena, B.E.; Nagaraju, M

doi:10.22271/chemi.2020.v8.i2at.9202

Cited by 13 publications

(6 citation statements)

References 8 publications

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“…HPP is a technique that helps inactivate microorganisms and enzymes in food products, and as often used in commercial and industrial scenarios at 400–600 MPa at room temperature (Rastogi, 2003; Georget et al ., 2015; Naveena & Nagaraju, 2020). Subgroup analysis of the pressure levels was divided into three groups: P ≤ 400 MPa, 400 > P < 600 MPa, and P ≥ 600 MPa.…”

Section: Resultscontrasting

confidence: 99%

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Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Kateh,

Purnomo,

Hasanah

2023

Int J of Food Sci Tech

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SummaryHigh‐pressure processing (HPP) is a method of food preservation where food is processed under extremely high pressure, leading to the inhibition of bacteria and enzymes, and ensuring that food is safe for consumption. This meta‐analysis aims to assess the inactivation effects of HPP on the microbial counts in milk. Analyzes were performed using a comprehensive dataset containing 26 studies selected using specific criteria. Data were analyzed using a random effects model and results are presented as raw mean differences (RMD) with 95% confidence intervals (95% CI). Results showed that spore‐forming bacteria had the highest resistance to HPP, followed by Gram‐positive and then Gram‐negative bacteria. A temperature range of 25–55 °C for vegetative cells and 55–90 °C for spores, a pressure of 400–600 MPa, and increasing the treatment time further enhance the efficiency of microbial inactivation. The results showed that HPP has a significant impact on inactivation of microbial counts in milk.

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Section: Resultscontrasting

confidence: 99%

“…The cell membrane consists of two layers of phospholipids with intermediate proteins. High‐pressure processing (HPP) disrupts these phospholipid and protein layers, preventing the penetration of nutrients into cells (Cavender, 2011; Naveena & Nagaraju, 2020). These factors make vegetative cells more susceptible to the effects of pressure.…”

Section: Resultsmentioning

confidence: 99%

Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Kateh,

Purnomo,

Hasanah

2023

Int J of Food Sci Tech

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“…As a result of adiabatic heating, the temperature of the samples and pressure medium inside the pressure vessel will rise. The samples will be processed before being depressurized and returned to atmospheric pressure (Balasubramaniam et al, 2015; Nabi et al, 2021; Naveena & Nagaraju, 2020).…”

Section: Pretreatment Methods For Anthocyanin Extractionmentioning

confidence: 99%

Thermal and nonthermal pretreatment methods for the extraction of anthocyanins: A review

Ijod

Musa

Anwar

et al. 2022

Food Processing Preservation

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Functional plant bioactive such as polyphenols have drawn greater interest for researchers, food industries, and consumers. Anthocyanins are popular due to its high antioxidant activity and nutra‐pharmaceutical potential. As the demand for anthocyanins grows, exploring and acknowledging applications of various conventional and nonconventional means of anthocyanin extraction is important. Conventional extraction methods have some limitations in the context that these are most time‐consuming, tedious, and less cost‐effective as well as offer lower extraction yield and selectivity. Therefore, to encounter the limitations mentioned, pretreatments including thermal and nonthermal are applied to plant materials prior to the conventional bioactive extraction process. Thermal pretreatments include blanching, ultrasonication, microwave, and ohmic heating (OH); meanwhile, examples of nonthermal pretreatment are enzymatic, high‐pressure processing (HPP), and pulsed electric field (PEF). This review is an attempt to critically summarize the applications of various pretreatment methods for improving the extraction rates and yields of anthocyanins from plant materials. Novelty impact statement Overall, ohmic heating (OH) appeared as the best thermal pretreatment prior to anthocyanins conventional extraction method due to rapid heating and low energy consumption. On the other hand, the most efficient nonthermal pretreatment method is high‐pressure processing (HPP) due to its rapid process, as well as successfully inactivate the microbial and enzyme activities.

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“…Los alimentos tratados con alta presión suelen exhibir una calidad superior en comparación con aquellos procesados térmicamente, manteniendo un valor nutricional, sabor, textura y color superiores (Abera, 2019). Aunque diversos estudios han resaltado los beneficios de esta técnica en la conservación de la calidad de los alimentos, se debe tener en cuenta que los altos costos de inversión y el rendimiento limitado representan desafíos para su implementación, especialmente en el procesamiento de alimentos líquidos (Naveena & Nagaraju, 2020). En la Tabla 4 se describe la aplicación de alta presión en diversos alimentos, detallando el tipo de alimento, los parámetros y los efectos más puntuales.…”

Section: Martínezunclassified

Emerging non-thermal technologies in the food industry: Advances and potential applications in food processing

Paucar-Menacho,

Moreno-Rojo,

Chuqui-Diestra

2024

Sci. agropecu

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Currently, the food industry prioritizes the safety and quality of products, facing the challenge of maintaining sensory and nutritional integrity. To address this challenge, emerging non-thermal technologies are being explored that offer significant advantages in improving food quality over conventional technologies. This review aims to provide a comprehensive understanding of how these innovative technologies can transform the traditional food processing landscape as we know it. Non-thermal technologies have the potential to reduce energy consumption for food production, processing and packaging, compared to conventional thermal treatments. Furthermore, these technologies are particularly suitable for efficiently preserving bioactive compounds present in foods. This review describes the fundamental principles, applications, advantages and limitations of emerging technologies in food processing. These technologies include pulsed electric field, ultrasound, cold plasma, high pressure, irradiation, light-emitting diodes, pulsed light and oscillating magnetic fields. Despite the large number of studies on the subject, more research is required to optimize and improve the efficiency of the application of these technologies, alone or in combination, in food processing. The bioaccessibility and bioactivity of the compounds, nutritional value, shelf life and sensory aspects may be variables of interest.

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Review on principles, effects, advantages and disadvantages of high pressure processing of food

Cited by 13 publications

References 8 publications

Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Thermal and nonthermal pretreatment methods for the extraction of anthocyanins: A review

Emerging non-thermal technologies in the food industry: Advances and potential applications in food processing

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