High Pressure Processing Applications in Plant Foods

High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300–600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.

Optimization of Gamma Aminobutyric Acid Production Using High Pressure Processing (HPP) by Lactobacillus brevis PML1

In the present research, the production potential of gamma aminobutyric acid (GABA) using Lactobacillus brevis PML1 was investigated. In addition, the microorganism viability was examined in MAN, ROGOSA, and SHARPE (MRS) after undergoing high hydrostatic pressure at 100, 200, and 300 MPa for 5, 10, and 15 min. Response surface methodology (RSM) was applied to optimize the production conditions of GABA as well as the bacteria viability. Analysis of variance (ANOVA) indicated that both the independent variables (pressure and time) significantly influenced the dependent ones (GABA and bacteria viability) ( P < 0.05 ). The optimum extraction conditions to maximize the production of GABA included the pressure of 300 MPa and the time of 15 min. The amount of the compound was quantified using thin-layer chromatography (TLC) and spectrophotometry. For the process optimization, a central composite design (CCD) was created using Design Expert with 5 replications at the center point, whereby the highest content of GABA was obtained to be 397.73 ppm which was confirmed by high performance liquid chromatography (HPLC). Moreover, scanning electron microscopy (SEM) was utilized to observe the morphological changes in the microorganism. The results revealed that not only did have Lactobacillus brevis PML1 the potential for the production of GABA under conventional conditions (control sample) but also the content of this bioactive compound could be elevated by optimizing the production parameters.

High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices

The aim of the present study was to investigate the potential of high-pressure processing (HPP) (600 MPa during 5 min) on emerging mycotoxins, enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB), enniatin B1 (ENNB1) reduction in different juice/milk models, and to compare it with the effect of a traditional thermal treatment (HT) (90 °C during 21 s). For this purpose, different juice models (orange juice, orange juice/milk beverage, strawberry juice, strawberry juice/milk beverage, grape juice and grape juice/milk beverage) were prepared and spiked individually with ENNA, ENNA1, ENNB and ENNB1 at a concentration of 100 µg/L. After HPP and HT treatments, ENNs were extracted from treated samples and controls employing dispersive liquid-liquid microextraction methodology (DLLME) and determined by liquid chromatography coupled to ion-trap tandem mass spectrometry (HPLC-MS/MS-IT). The results obtained revealed higher reduction percentages (11% to 75.4%) when the samples were treated under HPP technology. Thermal treatment allowed reduction percentages varying from 2.6% to 24.3%, at best, being ENNA1 the only enniatin that was reduced in all juice models. In general, no significant differences (p > 0.05) were observed when the reductions obtained for each enniatin were evaluated according to the kind of juice model, so no matrix effects were observed for most cases. HPP technology can constitute an effective tool in mycotoxins removal from juices.

Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

The effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min) and their in vitro static and dynamic digestibility were compared to untreated controls. HPP-treated PPC underwent a greater degree of proteolysis and showed different peptide patterns after static gastric digestion compared to untreated and heat-treated PPC. Differences in protein digestibility among treatments during dynamic digestion were only significant (p < 0.05) during the first 20 min of jejunal, ileal, and total digestion for 5 P, and during the first 60 min of ileal digestion for 15 P. Neither static nor dynamic starch digestibility were dependent on treatment. HPP did not reduce trypsin inhibitor activity, whereas heat treatment reduced it by ~70%. HPP-induced structural modifications of proteins and starch did not affect their overall in vitro digestibility but enhanced gastric proteolysis.

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

Meat consumption: theory, practice and future prospects

This research reviewed human meat consumption and highlighted associated history, challenges and benefits. Selected literature for the manuscript was from relevant titles and reliable international sources. From early times of the mankind meat consumption and animal husbandry were inseparable parts of living, and with similar consequences as dramatic influence on environment. Human need for meat consumption fueled development of large world markets with incredible trade, processing and consumption. This overconsumption has caused health problems associated with high intake of cholesterol and sodium chloride. Another problem with meat consumption is the use of additives in processed products. In modern time these problems are tackled by the use of additives from plants that have health benefits. Thermal processing is yet another problem with meat consumption that food industry and science addresses by non-thermal replacements (e. g. high-pressure processing and electrotechnologies). Recently, interesting alternatives for meat processing included 3D Printing that is able to engineer admirable meat products from by-products. However, this technology might need to employ enzymes such as transglutaminase, associated with potential health problems and misleading the customers. Unfortunately, fraudulent activities are common for meat products and it would be prudent to organize enforcement centers with at least police and analysts skilled in chemometrics and various laboratory techniques for food defense. It seems as humankind expands it will seek more proteins from plant, insects, unicellular biomass, and synthetic meat than from the animal origin, however all of the alternatives must be carefully evaluated against consumer acceptance, public health and environmental concerns.

Comparisons of Non-thermal Decontamination Methods to Improve the Safety for Raw Beef Consumption

The object of this study was to examine non-thermal treatments to reduce foodborne pathogens in raw beef. Foodborne-illness pathogens were inoculated in the raw beef. Death rates of foodborne illness pathogens were evaluated by non-thermal decontamination methods(high pressure processing at 500MPa[HPP] for 2min, 5min, and 7min; UV LED radiation at 405nm[UV LED] for 2h, 6h, and 24h; hypochlorous acid water at 100ppm[HAW] for 1min, 3min, and 5min; 2.5% lactic acid[LA] for 1min, 3min, and 5min; modified atmosphere that replaced O2 to CO2 [MAP] for 24h and 48​​h; bio-gel[BG] application for 24h and 48h. Quality characteristics were measured after applying the practical non-thermal decontamination methods. After the treatment of HPP for 7min, inactivity rates were 4.4-6.7Log CFU/g for E. coli, Salmonella, and L. monocytogenes and 1.7Log CFU/g for S. aureus (p &lt;0.05). After the treatment with UV LED for 24h, the reduced cell counts were 0.5, 0.7, and 0.3Log CFU/g for E. coli , Salmonella , and S. aureus, respectively(p &lt;0.05), but no significant reduction for L. monocytogenes. When the beef was treated with HAW was treated for 5min, 0.6Log CFU/g of E. coli, 0.5Log CFU/g of Salmonella, 0.4Log CFU/g of S. aureus , and 0.5Log CFU/g of L. monocytogenes were inactivated. After the beef was treated with LA for 5min, 1.8Log CFU/g of E. coli, 3.0Log CFU/g of Salmonella, 1.3Log CFU/g of S. aureus, and 1.9Log CFU/g of L. monocytogenes were inactivated. MAP for 48h caused the inactivation of 0.3Log CFU/g of E. coli, 0.1Log CFU/g of Salmonella. After treatment of BG for 48h, 0.3Log CFU/g of E. coli and 0.4Log CFU/g of Salmonella were significantly decreased(p &lt;0.05). HPP cooked the beef after 2min of treatment. HAW and BG changed the surface color of the beef, LA reduced the pH of beef (p&lt;0.05). However, UV LED did not cause any changes in the beef quality properties. These results indicates that UV LED can improve the food safety of raw beef.