Abstract
High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100–600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.
Highlights
Previous studies have suggested that the use of high pressure results in lowering the gelatinizing temperature of the starch and that the gelatinization temperature is a non-linear function of pressure [13,14]
When tapioca starch was pressurized at 600 MPa in the temperature range of 30 ◦ C to 80 ◦ C, the hardness was more evident in the gels treated at lower temperature and became less prominent with the increase in temperature
Even though potato starch cannot be fully gelatinized by pressures up to 600 MPa, applying 6 cyclic pressures of 400 MPa for 10 min each followed by retrogradation of 7 days produced starch that underwent lower in-vitro hydrolysis [33]
Summary
Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland Department of Chemical and Materials Engineering, University of Auckland, Private Bag(M.A.W.) Published: Received: 13 April 2020; Accepted: 18 May 2020; Published: 20 May 2020
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
