Ultra High Pressure Treatments of Foods

Recently, processed foods received negative images among consumers and experts regarding food-health imbalance. This stresses the importance of the food processing—nutrition interface and its relevance within the diet-health debates. In this review, we approach the related questions in a 3-fold way. Pointing out the distinguished role food processing has played in the development of the human condition and during its 1.7 million year old history, we show the function of food processing for the general design principles of food products. Secondly, a detailed analysis of consumer related design principles and processing reveals questions remaining from the historical transformation from basic cooking into advanced food technology. As a consequence, we analyze new and emerging technologies in relation to their contributions to food-health impacts. During the last 35 years, new and emerging food technologies have initiated a paradigm shift away from conventional process methodologies to gentler, non-thermal processing. Reducing the existing uncertainties in the assessment of impact of technology like “minimal processing,” we propose the use of the newly established ISO standard for natural food ingredients as a “reference point.” Finally, we assess the usefulness of recently proposed classification systems, e.g., NOVA classification, based on comprehensive insights of recently published nutritional analysis of those classifications. This paper calls for a radical change and worldwide adaptation of the key research and developmental areas tackling the grand challenges in our food systems.

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“…Their application provides gentle and efficient processing of raw materials, ingredients to complete products (26–29).…”

Section: The Role Of Food Processingmentioning

confidence: 99%

Food Processing at a Crossroad

Knorr

Watzke

2019

Front. Nutr.

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“…Indeed, biological activity normally requires structural flexibility, and therefore it has been proposed that inhibition of biological functions at moderate pressures could be due to the reduced flexibility of biological macromolecules, globular proteins in particular [26]. Pressure has ability to affect on noncovalent bonds such as hydrogen, ionic, and hydrophobic bonds [27]. It has been revealed that vegetative cells, including yeasts and moulds, are rather pressure sensitive.…”

Section: Effect Of Pressure On Mycelial Growth On Solid Mediamentioning

confidence: 99%

Effects of Hypobaric and Hyperbaric Pressures on Mycelial Growth of Isolated Strain of Wild <i>Ophiocordyceps sinensis</i>

Gamage¹,

Ohga²

2017

AiM

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The exploration of the effects of pressure leads to new insights into the mycelial growth of Paecilomyces hepiali fungal strain. This strain has been generally accepted as true anamorph of wild Ophiocordyceps sinensis. It is only found at high altitude area like Himalayan plateau where atmospheric pressure is very low. Most of researches about P. hepiali and artificial mycelial cultivation have been done around mean sea level pressure. Then new experimental set up was developed and described. The apparatus permitted growth of mycelia under different pressure levels while other micro environmental conditions were carefully controlled. Potato dextrose broth was used as liquid media. As solid and semi solid media, sorghum base media and potato dextrose agar were prepared. Results of mycelial growth under hypobaric pressures and hyperbaric pressure were compared with mycelial growth of atmospheric pressure and hence growth influence has been shown. Specially, −100 mmHg treated sample showed significantly highest growth in both solid media and semi solid media. In semi solid media, −100 mmHg was not significant with other reduced pressure treatments. Meanwhile, −150 mmHg treated samples showed significantly highest mycelial growth of liquid media and −150 mmHg of pressure adversely affected on water contents of solid growing media. This may be an effect of pressure on enzymatic activities, protein and fatty acid of plasma membrane. As well as, pressure changes equilibrium of biochemical reactions, bond of some molecules and partial pressure of air molecules. Further molecular and biochemical researches are required to evaluate the possible stimulation of mycelial growth through hypobaric and hyperbaric treatments.

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“…High pressure processing (HPP) is a non-thermal pasteurization technology where the juice inside the final package is subjected to high pressure (300–800 MPa) for a few minutes (< 10 min). The technology allows gentle pasteurization at room temperature ( 24 , 26 , 27 ). PEF is another non-thermal preservation technology that involves the application of short (μs-ms range) high electric field pulses (> 10 kV/cm) to the liquid.…”

Section: Introductionmentioning

confidence: 99%

Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting

Sevenich

Gratz²,

Hradecka³

et al. 2023

Front. Nutr.

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IntroductionImpact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more important not only to the producer but also to the customer and the trust of a consumer toward a brand. In recent years, the number of juices and smoothies containing so called super foods or fruits, which have been “gently pasteurized,” has increased significantly. However, the term “gentle pasteurization” related to the application of emerging preservation technologies such as pulsed electric fields (PEF), high pressure processing (HPP) or ohmic heating (OH) is not clearly defined.MethodsTherefore, the presented study investigated the influence of PEF, HPP, OH, and thermal treatment on quality characteristics and microbial safety of sea buckthorn syrup. Syrups from two different varieties were investigated under the following conditions HPP (600 MPa 4–8 min), OH (83°C and 90°C), PEF (29.5 kV/cm, 6 μs, 100 Hz), and thermal (88°C, hot filling). Analyses to test the influence on quality parameters like ascorbic acid (AA), flavonoids, carotenoids, tocopherols, antioxidant activity; metabolomical/chemical profiling (fingerprinting) via U-HPLC-HRMS/MS (here especially flavonoids and fatty acids); sensory evaluation, as well as microbial stability including storage, were conducted.Results and discussionIndependent from the treatment, the samples were stable over 8 weeks of storage at 4°C. The influence on the nutrient content [Ascorbic acid (AA), total antioxidant activity (TAA), total phenolic compounds (TPC), tocopherols (Vit E)] was similar for all tested technologies. Employing statistical evaluation Principal Component Analysis (PCA) a clear clustering based on the processing technologies was observed. Flavonoids as well as fatty acids were significantly impacted by the type of used preservation technology. This was obvious during the storage time of PEF and HPP syrups, where enzyme activity was still active. The color as well as taste of the syrups were found to be more fresh-like for the HPP treated samples.

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Ultra High Pressure Treatments of Foods

Abstract: p. cm.-(Aspen food engineering series) Includes index. ISBN 978-1-4613-5211-2 ISBN 978-1-4615-0723-9 (eBook)

Cited by 53 publications

References 154 publications

Food Processing at a Crossroad

Food Processing at a Crossroad

Effects of Hypobaric and Hyperbaric Pressures on Mycelial Growth of Isolated Strain of Wild <i>Ophiocordyceps sinensis</i>

Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting

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Ultra High Pressure Treatments of Foods

Abstract: p. cm.-(Aspen food engineering series) Includes index. ISBN 978-1-4613-5211-2 ISBN 978-1-4615-0723-9 (eBook)

Cited by 53 publications

References 154 publications

Food Processing at a Crossroad

Food Processing at a Crossroad

Effects of Hypobaric and Hyperbaric Pressures on Mycelial Growth of Isolated Strain of Wild &lt;i&gt;Ophiocordyceps sinensis&lt;/i&gt;

Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting

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Effects of Hypobaric and Hyperbaric Pressures on Mycelial Growth of Isolated Strain of Wild <i>Ophiocordyceps sinensis</i>