Abstract
High pressure processing is an innovative food preservation technique alternative to thermal treatment, which currently experiences widespread industrial development. Although high pressure effects on microorganisms have been studied for years, current research focuses on its potential use to develop healthier food products. This review presents the effects of high pressure on food constituents and highlights both the use of high pressure to reduce food additives and salt as well as its potential to improve digestibility and reduce allergenicity, particularly because of the high pressure effects on protein structure. The lack of in vivo studies needed to assess the improvement of digestibility and reduction of allergenicity on humans is highlighted.
Published Version
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