Abstract
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.
Highlights
Effects of High Pressure Processing Combined with Heat (Further high pressure thermal processing (HPTP)) on Key
Silva and Evelyn [2] published results of effects of High pressure processing (HPP) and HPP combined with heat treatment on microbial inactivation in fruit and vegetable products
As commercial HPP units usually do not operate with supplied heat, HPP products are generally distributed and stored under refrigeration (
Summary
One of the main challenges in the shelf-life extension of fruit and vegetable products by HPP is the control of endogenous enzymes, which often exhibit a higher resistance to high pressure conditions than vegetative spoilage bacteria [27]. The difference in the relative pressure stability of PME and PG is advantageous in vegetables with endogenous PME and PG activity such as tomato since PG is selectively inactivated during HPP processing under commercially feasible condition (500–600 MPa) while PME remains active and its pectin de-methylation activity is enhanced under high pressure. This makes the formation of an egg-box structure in the presence of divalent cations possible, resulting in improved texture and consistency of high pressure processed products as described above
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