High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review
DOI:
https://doi.org/10.24191/mjcet.v4i1.11233Keywords:
High-pressure processing, Fruits, VegetablesAbstract
Highly processed and ready to eat food keep has been in high demand from the consumers from day to day. Thermal pasteurisation can lead to undesirable sensory changes and there could be a high risk in ingesting pathogenic microbes from lack of proper pasteurisation. High-pressure processing (HPP) could be a new alternative to preserve foods such as fruits, vegetables and fermented foods since it is less aggressive. The influence of HPP for the preservation of fruits, vegetables and fermented foods was proven to be effective towards the physicochemical properties of fruits and vegetables. The paper review in brief the effect of high-pressure process treatment as an alternative food preservation method. Observations were based on the physical and chemical properties such as colour, texture and microbiological counts. This study demonstrated that the quality changes of foods can be preserve through HPP treatments.
References
A. Proctor, (2011). Alternatives to Conventional Food Processing. RSC Green Chemistry Series. RSC Publishing, Cambridge, UK
B. Yuan, M.G.C. Danao, M. Lu, S.A. Weier, J.E. Stratton, C.L. Weller, (2018). High pressure Processing (HPP) of Aronia Berry Puree: Pilot Scale Processing and A Shelf-life Study. Innovative Food Science and Emerging Technologies. 47. 241–248. https://doi.org/10.1016/j.ifset.2018.03.006
B. B Boynton, C. A. Sims, S. Sargent, M. O. Balaban, M. R. Marshall, (2002). Quality and Stability of Precut Mangoes and Carambolas Subjected to High-Pressure Processing. Journal of Food Science. 67(1). 409–415. https://doi.org/10.1111/j.1365-2621.2002.tb11419.x
C. Zhang, B. Trierweiler, W. Li, P. Butz, Y. Xu, C.E. Rüfer, Y. Ma, X. Zhao, (2011). Comparison of Thermal, Ultraviolet-C, and High Pressure Treatments on Quality Parameters of Watermelon Juice. Food Chemistry. 126(1). 254–260. https://doi.org/10.1016/j.foodchem.2010.11.013
F. Evelyn, &V.M. Silva, (2019). Heat Assisted HPP for the Inactivation of Bacteria, Moulds and Yeasts Spores in Foods: Log Reductions and Mathematical Models. Trends in Food Science and Technology. 88.143–156. https://doi.org/10.1016/j.tifs.2019.03.016
G. Abera, (2019). Review on High-Pressure Processing of Foods. Cogent Food & Agriculture. 5(1). 1–23. https://doi.org/10.1080/23311932.2019.1568725
G. I. Denoya, S. R. Vaudagna, G. Polenta, (2015). Effect of High Pressure Processing and Vacuum Packaging on the Preservation of Fresh-Cut Peaches. LWT - Food Science and Technology. 62(1). 801–806. https://doi.org/10.1016/j.lwt.2014.09.036
H.W. Huang, C.P. Hsu, C.Y. Wang, (2020). Healthy Expectations of High Hydrostatic Pressure Treatment in Food Processing Industry. Journal of Food and Drug Analysis. 28(1). 1–13. https://doi.org/10.1016/j.jfda.2019.10.002
I. Oey, I. Van der Plancken, A. Van Loey, M. Hendrickx, (2008). Does High Pressure Processing Influence Nutritional Aspects of Plant Based Food Systems? Trends in Food Science and Technology. 19(6). 300–308. https://doi.org/10.1016/j.tifs.2007.09.002
I. Oey, M. Lille, A. Van Loey, M. Hendrickx, (2008). Effect of High-Pressure Processing on Colour, Texture and Flavour of Fruit- and Vegetable- Based Food Products: A Review. Trends in Food Science and Technology. 19(6). 320–328. https://doi.org/10.1016/j.tifs.2008.04.001
J. Ahmed, H.S. Ramaswamy, N. Hiremath, (2005). The Effect of High Pressure Treatment on Rheological Characteristics and Colour of Mango Pulp. International Journal of Food Science and Technology. 40(8). 885–895. https://doi.org/10.1111/j.1365-2621.2005.01026.x
K. Marszałek, M. Mitek, S. Skąpska, (2015). The Effect of Thermal Pasteurisation and High Pressure Processing at Cold And Mild Temperatures on the Chemical Composition, Microbial and Enzyme Activity in Strawberry Purée. Innovative Food Science and Emerging Technologies. 27. 48–56. https://doi.org/10.1016/j.ifset.2014.10.009
K. Rathnakumar & S.I. Martínez-Monteagudo, (2019). High-Pressure Processing: Fundamentals, Misconceptions, and Advances. Reference Module in Food Science. https://doi.org/10.1016/b978-0- 08-100596-5.22949-1.
K. Sohn & H. Lee, (1998). Effects of High Pressure Treatment on the Quality and Storage of Kimchi.Elsevier. 359–365.
K.H. Steinkraus, (2002). Fermentations in World Food Processing. Comprehensive Reviews in Food Science and Food Safety, 1, 23–27. https://doi.org/10.1097/01209203-200503000- 00001
L. Chuah, A.K. Shamila-syuhada, M. Tze, A. Rosma, K. Lin, G. Rusul, (2016). Physio-chemical, Microbiological Properties of Tempoyak and Molecular Characterisation of Lactic Acid Bacteria Isolated from Tempoyak. Food Microbiology, 58, 95–104. https://doi.org/10.1016/j.fm.2016.04.002
L. Marangoni Júnior, M. Cristianini, M. C.A.R. Anjos, (2019). Effect of High-Pressure Processing on Characteristics of Flexible Packaging For Foods and Beverages. Food Research International. 119. 920–930. https://doi.org/10.1016/j.foodres.2018.10.078
M. Tsevdou, E. Gogou, P. Taoukis, (2019). High Hydrostatic Pressure Processing of Foods. In Green Food Processing Techniques. Elsevier Inc. https://doi.org/10.1016/b978-0-12-815353- 6.00004-5
M.-V. Muntean, O. Marian, V. Barbieru, G.M. Cătunescu, O. Ranta, I. Drocas, S. Terhes, (2016). High Pressure Processing in Food Industry – Characteristics and Applications. Agriculture and Agricultural Science Procedia, 10, 377–383. https://doi.org/10.1016/j.aaspro.2016.09.077
P. Hartyáni, I. Dalmadi, Z. Cserhalmi, D.B. Kántor, M. Tóth-Markus, Á. Sass-Kiss, (2011). Physical-Chemical and Sensory Properties of Pulsed Electric Field and High Hydrostatic Pressure Treated Citrus Juices. Innovative Food Science and Emerging Technologies, 12(3), 255–260. https://doi.org/10.1016/j.ifset.2011.04.008
P.F. Tan, S.K. Ng, T.B. Tan, G.H. Chong, C.P. Tan, (2019). Shelf Life Determination of Durian (Duriozibethinus) Paste and Pulp Upon High-Pressure Processing. Food Research. 3(3). 221–230. https://doi.org/10.26656/fr.2017.3(3).215
R. Bao, A.P Fan, X. Hu, X.J. Liao, & F. Chen, (2016). Effects of High Pressure Processing on the Quality of Pickled Radish during Refrigerated Storage. Innovative Food Science and Emerging Technologies. 38. 206–212. https://doi.org/10.1016/j.ifset.2016.10.009
R. Di Cagno, & R. Coda, (2014). Fermented Foods: Fermented Vegetable Products. In Encyclopedia of Food Microbiology: Second Edition, Vol. 2. Elsevier. https://doi.org/10.1016/B978-0- 12-384730-0.00115-4
R. Mandal, Y. Shi, A. Singh, R.Y. Yada, A. Pratap Singh, (2018). Food Safety and Preservation. In Reference Module in Biomedical Sciences (2nd ed., Issue November). Elsevier Inc. https://doi.org/10.1016/b978-0-12-801238- 3.65904-4
T. Koutchma, (2014). Fundamentals of HPP Technology. Adapting High Hydrostatic Pressure for Food Processing Operations, 5–10. https://doi.org/10.1016/b978-0-12-420091- 3.00002-9
T.L.C. de Oliveira, A.L.S. Ramos, R.H. Piccoli & M. Cristianini (2015). Natural Antimicrobials as Additional Hurdles to Preservation of Foods by High Pressure Processing. Trends in Food Science and Technology. 45(1). 60–85. https://doi.org/10.1016/j.tifs.2015.05.007
U. Nienaber & T.H. Shellhammer, (2001). High-Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation. Journal of Food Science, 66(2), 328–331. https://doi.org/10.1111/j.1365- 2621.2001.tb11341.x
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
