Abstract
Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.
Highlights
Sustainability is a vital need of fulfilling the basic societal requirements by improving social, environmental, and economic systems [1]
Alpas, and Bozoglu [143] proved that mold flora and the level of citrinin mycotoxin in black table olives were successfully reduced by high-pressure processing (HPP) treatment
Other research was performed under HPP conditions of 470 MPa, 30 min, with a 55% ethanol solution to extract phenolic compounds from pomegranate (Punica granatum); again, the results showed a marked increase in the yields [73]
Summary
Sustainability is a vital need of fulfilling the basic societal requirements by improving social, environmental, and economic systems [1]. The food industry has adopted different effective non-thermal techniques such as a pulsed electric field [8] (PEF), ultra-sonication [9] (US), cold plasma [10], high-pressure processing [11] (HPP), and ultraviolet radiation. All of these techniques maintain the original food quality, overcome nutrient loss, and have a low energy consumption compared with conventional systems [12]. HPP has been utilized in food sterilization and preservation processes to enhance the shelf life of food and maintain high quality by following Le Chatelier’s and Pascal’s principles for specific purposes [21].
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