Abstract
High hydrostatic pressure represents the most successful case of industrial implementation of a novel nonthermal technology, based on intensive basic and applied research during the past three decades. High pressure (HP) achieves the results of thermal processing with regard to food safety and control of quality-related parameters without the unavoidable high-temperature detrimental side effects. The overall objective is products of superior quality in terms of sensorial, nutritional, and biofunctional properties. The most successful commercial applications can be classified as nonthermal pasteurization where HP replaces conventional thermal pasteurization allowing pasteurization of products not amenable to heat processing, simultaneously achieving quality optimization and shelf life extension. Beyond pasteurization, HP–high-temperature or pressure-assisted thermal sterilization, current HP research focuses on targeted structural modification of food macromolecules, biofunctionality, and sustainability. In this chapter HP state of the art in research and applications, further prospects including combined processes and contribution to sustainable production and environmentally sound circular economy are addressed.
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