Combination Of High Pressure Processing Research Articles

Advances in space food processing: From farm to outer space

Space is the final frontier and mankind has long desired to explore the vast expanse of the universe in the pursuit of finding new worlds. The need for nutritious and long-lasting food during deep space missions have however, been an impediment to this quest. Although challenging, researchers from different public and private space organizations and institutes have come together striving hard to develop food processes, product quality and safety protocols for advancing the field of space foods. Even NASA has proposed nanomaterial-based packaging to preserve space foods longer than 5 years. Therefore, a fresh outlook is required on processing and packaging technologies currently adopted for the preparation of space foods. This review provides an overview of the inception of space foods followed by its physico-chemical and microbiological quality considerations, and processing and packaging technologies. The market opportunities available for space foods has also been covered highlighting the major players in the space food processing sector. Literature review indicates that freeze-drying has been used as a space food preservation technology of choice for years, but the combination of high-pressure processing and thermal treatment is now gaining attention due to its potential in extending the shelf life of space foods upto 5 years. Besides, 3D printing has also emerged as an economically viable technology for producing more nutritious and organoleptically appealing space foods. Currently, the major constraint for space food research is simulating the environment of space for testing food processes and packaging materials which could be explored.

Correction: Jarzynka, S. et al. Combination of High-Pressure Processing and Freeze-Drying as the Most Effective Techniques in Maintaining Biological Values and Microbiological Safety of Donor Milk. Int. J. Environ. Res. Public Health 2021, 18, 2147

There was an error in the original publication [...]

Inactivation mechanisms on pectin methylesterase by high pressure processing combined with its recombinant inhibitor

High pressure processing (HPP) juice often experiences cloud loss during storage, caused by the activity of pectin methylesterase (PME). The combination of HPP with natural pectin methylesterase inhibitor (PMEI) could improve juice stability. However, extracting natural PMEI is challenging. Gene recombination technology offers a solution by efficiently expressing recombinant PMEI from Escherichia coli and Pichia pastoris. Experimental and molecular dynamics simulation were conducted to investigate changes in activity, structure, and interaction of PME and recombinant PMEI during HPP. The results showed PME retained high residual activity, while PMEI demonstrated superior pressure resistance. Under HPP, PMEI's structure remained stable, while the N-terminus of PME's α-helix became unstable. Additionally, the helix at the junction with the PME/PMEI complex changed, thereby affecting its binding. Furthermore, PMEI competed with pectin for active sites on PME, elucidating. The potential mechanism of PME inactivation through the synergistic effects of HPP and PMEI.

High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms.

High pressure processing (HPP) is a non-thermal technology that can ensure microbial safety without compromising food quality. However, the presence of pressure-resistant sub-populations, the revival of sub-lethally injured (SLI) cells, and the resuscitation of viable but non-culturable (VBNC) cells pose challenges for its further development. The combination of HPP with other methods such as moderate temperatures, low pH, and natural antimicrobials (e.g., bacteriocins, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils) or other non-thermal processes (e.g., CO2, UV-TiO2 photocatalysis, ultrasound, pulsed electric fields, ultrafiltration) offers feasible alternatives to enhance microbial inactivation, termed as "HPP plus" technologies. These combinations can effectively eliminate pressure-resistant sub-populations, reduce SLI or VBNC cell populations, and inhibit their revival or resuscitation. This review provides an updated overview of microbial inactivation by "HPP plus" technologies and elucidates possible inactivation mechanisms.

Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea).

An examination of the process of extracting crude polysaccharides from Volvariella volvacea solely through hot water treatment (HWE) at 60, 80, and 100°C and through an approach involving high pressure processing (HPP) at 200, 400, and 600MPa followed by HWE. The physiological properties of the polysaccharides could be explained by the structural analysis performed via FT-IR spectroscopy and NMR spectroscopy, which revealed the extract composition of the protein-bound polysaccharides connected by β-glycosidic bonds. Under the extraction conditions investigated in this current study, the recommended extraction condition was a combination of HPP (600MPa, 10min) and HWE (60°C, 2h). This condition gave high crude polysaccharide yields (with a 2-12% increase), and β-glucan content (with a 15-20% increase) without disrupting the β-glycosidic bond, as compared to using HWE alone. High pressure extraction could be an alternative technique for reduced extraction temperatures of active compounds from mushrooms.

Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products

In order to meet consumers´ demands for more natural foods and to find new methods to control foodborne pathogens in them, research is currently being focused on alternative preservation approaches, such as biopreservation with lactic acid bacteria (LAB). Here, a collection of lactic acid bacteria (LAB) isolates was characterized to identify potential biopreservative agents. Six isolates (one Lactococcus lactis, one Lacticaseibacillus paracasei and four Lactiplantibacillus plantarum) were selected based on their antimicrobial activity in in vitro assays. Whole genome sequencing showed that none of the six LAB isolates carried known virulence factors or acquired antimicrobial resistance genes, and that the L. lactis isolate was potentially a nisin Z producer. Growth of L. monocytogenes was successfully limited by L. lactis ULE383, L. paracasei ULE721 and L. plantarum ULE1599 throughout the shelf-life of cooked ham, meatloaf and roasted pork shoulder. These LAB isolates were also applied individually or as a cocktail at different inoculum concentrations (4, 6 and 8 log10 CFU/g) in challenge test studies involving cooked ham, showing a stronger anti-Listerial activity when a cocktail was used at 8 log10 CFU/g. Thus, a reduction of up to ~5.0 log10 CFU/g in L. monocytogenes growth potential was attained in cooked ham packaged under vacuum, modified atmosphere packaging or vacuum followed by high pressure processing (HPP). Only minor changes in color and texture were induced, although there was a significant acidification of the product when the LAB cultures were applied. Remarkably, this acidification was delayed when HPP was applied to the LAB inoculated batches. Metataxonomic analyses showed that the LAB cocktail was able to grow in the cooked ham and outcompete the indigenous microbiota, including spoilage microorganisms such as Brochothrix. Moreover, none of the batches were considered unacceptable in a sensory evaluation.Overall, this study shows the favourable antilisterial activity of the cocktail of LAB employed, with the combination of HPP and LAB achieving a complete inhibition of the pathogen with no detrimental effects in physico-chemical or sensorial evaluations, highlighting the usefulness of biopreservation approaches involving LAB for enhancing the safety of cooked meat products.

A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & amidated pectin

Low-sugar jams (LSJ) are promoted as a healthier food option due to the healthy trend, and significant color changes negatively affects the evaluation of these products. To reveal protective effect of low methoxyl & amidated pectin (LMA) on anthocyanin in jam treated by high-pressure processing (HPP), this study compared the changes in microbes and quality attributes of LSJ prepared with LMA and high-sugar pomegranate jam (HSJ) prepared with high methoxyl pectin (HMP) after HPP at 600 MPa for 5 min during accelerated storage at 35 °C for 30 days, and molecular dynamics simulation was conducted to reveal the interaction between LMA and anthocyanin. LSJ-HPP had better color quality with higher values of L*, a*, and total anthocyanin content (TAC), the corresponding percent polymeric color and browning index were 41% and 16% lower than those of HSJ-HPP, respectively. TAC in LSJ-HPP, HSJ, and HSJ-HPP decreased to 9.5, 8.6, and 6.0 mg/kg (pomegranate puree) after storage, respectively. Cyanidin-3-O-glucoside formed more H-bonds with LMA than HMP, while their total interaction energy and the binding frequency and number were also higher. This study provided a foundation for the processing and storage of high quality LSJ, and also broadened the application field of HPP technology.

Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus)

ABSTRACT Consumers have a growing preference for convenient, fresh, and healthy seafood products with natural flavor, color, taste, and extended shelf life. High-pressure processing (HPP) and sous-vide cooking (SVC) are two methods that are applied in the food industry to extend the shelf life and enhance the natural flavor of shrimps. This study aimed to investigate the effect of the combination of HPP (300 MPa/350 MPa/400 MPa) and SVC (65°C/15 min) on the physicochemical, sensorial, and textural (hardness) properties of fresh white shrimp (Litopenaeus setiferus). A decrease in hardness of samples treated with HPP was observed. Sensory and textural evaluation by consumers (n = 28) showed that the shrimp samples treated at 300 and 350 MPa were preferred. The results suggest that the combination of HPP and SVC processing affects the sensory and texture of fresh whiteleg shrimp (p ≤ .05). These findings indicate that combining HPP and SVC has the potential to produce minimally processed value-added shrimp products that are acceptable to consumers.

Applications of High Pressure Technology in Food Processing

Consumer trends towards shelf-stable, safe, more natural and free from additives foods drove the need to investigate the commercial application of non-thermal food processing technologies. High pressure processing (HPP) is one such emerging technology where foods are generally subjected to high pressure (100-1000 MPa), with or without heat. Similar to heat pasteurization, HPP deactivates pathogenic microorganisms and enzymes, extends shelf life, denatures proteins, and modifies structure and texture of foods. However, unlike thermal processing, HPP can retain the quality of fresh food products, with little or no impact on nutritional value and organoleptic properties. Moreover, HPP is independent of the geometry (shape and size) of food products. The retention of food quality attributes, whilst prolonging shelf life, are enormous benefits to both food manufacturers and consumers. Researches have indicated that the combination of HPP and other treatments, based on the hurdle technology concept, has potential synergistic effects. With further advancement of the technology and its large-scale commercialization, the cost and limitations of this technology will probably reduce in the near future. The current review focuses on the mechanism and system of HPP and its applications in the processing of fruit, vegetables, meat, milk, fish and seafood, and eggs and their derived products.

Combination of High-Pressure Processing and Freeze-Drying as the Most Effective Techniques in Maintaining Biological Values and Microbiological Safety of Donor Milk.

Background: Human milk banks have a pivotal role in provide optimal food for those infants who are not fully breastfeed, by allowing human milk from donors to be collected, processed and appropriately distributed. Donor human milk (DHM) is usually preserved by Holder pasteurization, considered to be the gold standard to ensure the microbiology safety and nutritional value of milk. However, as stated by the European Milk Banking Association (EMBA) there is a need to implement the improvement of the operating procedure of human milk banks including preserving and storing techniques. Aim: The purpose of this study was to assess the effectiveness and safety of the selected new combination of methods for preserving donor human milk in comparison with thermal treatment (Holder pasteurization). Methods: We assessed (1) the concentration of bioactive components (insulin, adiponectin, leptin, activity of pancreatic lipase, and hepatocyte growth factor) and (2) microbiological safety in raw and pasteurized, high-pressure processed and lyophilization human breast milk. Results: The combination of two techniques, high-pressure processing and freeze-drying, showed the best potential for preserving the nutritional value of human milk and were evaluated for microbiological safety. Microbiological safety assessment excluded the possibility of using freeze-drying alone for human milk sample preservation. However, it can be used as a method for long-term storage of milk samples, which have previously been preserved via other processes. Conclusion: The results show that high-pressure treatment is the best method for preservation that ensures microbiological safety and biological activity but subsequent freeze-drying allowed long-term storage without loss of properties.

High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms.

High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure microbial safety to some extent without compromising food quality. However, for vegetative microorganisms, the existence of pressure-resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but nonculturable (VBNC) state cells may constitute potential food safety risks and pose challenges for the further development of HPP application. HPP combined with selected hurdles, such as moderately elevated or low temperature, low pH, natural antimicrobials (bacteriocin, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils), or other NTP (CO2 , UV-TiO2 photocatalysis, ultrasound, pulsed electric field, ultrafiltration), have been highlighted as feasible alternatives to enhance microbial inactivation (synergistic or additive effect). These combinations can effectively eliminate the pressure-resistant subpopulation, reduce the population of SLI or VBNC state cells and inhibit their revival or resuscitation. This review provides an updated overview of the microbial inactivation by the combination of HPP and selected hurdles and restructures the possible inactivation mechanisms.

Effect of simulated digestion on antigenicity of banana prawn (Fenneropenaeus merguiensis) after high pressure processing at different temperatures

Changes in tropomyosin derived antigenicity of banana prawn (Fenneropenaeus merguiensis) due to high pressure processing (HPP) at 600 MPa for 5 or 10 min at various temperatures (40, 80, 120 °C) were investigated. HPP of prawn samples at 40 and 80 °C for 5 min increased tropomyosin derived antigenicity by almost double, whereas HPP at 120 °C for 10 min decreased antigenicity by 65%, detected using ELISA kit. A significant (P ≤ 0.05) reduction of tropomyosin antigenicity after pepsin digestion was noticeable in prawns after HPP, but not in control prawn sample. However, further digestion of the control and HPP sample with pancreatin enzyme decreased antigenicity to ∼0 mg mL-1. The combination of HPP and high temperature (120 °C) in the current study can potentially reduce tropomyosin-derived antigenicity in whole prawn muscle, whereas SIF digestion with pancreatin enzyme may present a new prospective method to produce hypo-antigenic, enzymatically digested prawn products.

Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources. In this study, we examined the influence of the combination of high-pressure processing (HPP) and the addition of natural antimicrobials on the shelf-life of cooked ham. The samples of cooked ham were produced in a professional meat processing plant. One half of the samples were produced according to a traditional recipe, and the other was enriched with potassium lactate in the form of a commercial product PURASAL<sup>®</sup> Hirer P Plus. This product is produced via sugar fermentation and contains high levels of potassium lactate, a compound with high antimicrobial activity. Cooked hams were inoculated by bacteria Serratia liquefaction, vacuum packaged and treated by HPP. Packaged ham samples were stored at 3°C for 40 days and the total microbial count was examined during this storage period in defined intervals. The combination of HPP and potassium lactate from natural sources significantly reduced the total microbial counts in cooked hams and, thus, could be a suitable solution for the meat industry.

Combined Effect of High Pressure Processing with Enterocins or Thymol on the Inactivation of Listeria monocytogenes and the Characteristics of Sliced Dry-cured Ham

The effect of high pressure processing (HPP) at 450 MPa for 10 min, enterocins A and B, thymol, and their combinations on the inactivation of a four-strain cocktail of Listeria monocytogenes and the properties of sliced dry-cured ham during 30 days at 4 and 12 °C was investigated. Enterocins A and B initially reduced L. monocytogenes levels by more than 2.5 log units, but a regrowth was recorded during the storage. Individual treatments of thymol and HPP exhibited a low antimicrobial effect against the pathogen. A synergistic antibacterial activity against L. monocytogenes was observed when HPP was combined with enterocins A and B, preventing the recovery of the pathogen during all the storage period. Such combined treatment also maintained total viable counts (TVC) at low levels after 30 days at 4 and 12 °C. Minor changes were detected in pH, aw, color parameters, and shear strength values in dry-cured ham treated with enterocins A and B, thymol, HPP, and their combinations during the storage at both temperatures. Combination of HPP at 450 MPa for 10 min and enterocins A and B might be applied as a hurdle technology, since it reduced L. monocytogenes counts and spoilage bacteria, and slightly affected the characteristics of sliced dry-cured ham.

Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids

Abstract The objective of this study was to assess the efficacy of a combination of high pressure processing (HPP) and a mix of organic acids Inbac™ as hurdles to extend the shelf life of previously optimised sensory accepted frankfurters and cooked ham with significantly (P

The impact of variable high pressure treatments and/or cooking of rice on bacterial populations after storage using culture-independent analysis

Food processing treatments can alter the microbial biodiversity which can significantly affect shelf-life and safety. These changes in biodiversity can be analysed using culture-independent community profiling methods to provide a better understanding of which bacteria are resistant to the process. In this study, we used rice as a model food that contains a rich bacterial biodiversity to determine what effect variable high pressure processing (HPP) parameters and/or cooking has on the bacterial population. Two samples of milled rice each from two harvest years were pressured at 0, 200, 400 or 600 MPa for 10 min at 25 °C, then either cooked at 100 °C or left uncooked. Samples were stored at 25 °C for up to 8 weeks or until spoilage was detected by total aerobic plate count. Bacterial DNA was extracted and the community composition was analysed by Illumina sequencing of 250 bp of 16S rDNA. Pressured, uncooked samples spoiled after one day of storage at 25 °C and it was found that pressures at and above 400 MPa selected for aerobic sporeformers namely Bacillaceae being the dominant group. Of these, Bacillus cereus, Bacillus subtilis or Paenibacillus amylolyticus groups were the most abundant in samples. The untreated rehydrated rice control and rice treated at 200 MPa contained spoilage populations consisting of a mix of primarily Enterobacteriaceae and Bacillaceae suggesting that 200 MPa treatment was not severe enough to eliminate Gram-negative bacteria. Cooked rice samples spoiled after three days storage at 25 °C and contained almost exclusively Bacillus spp. with B. subtilis and B. cereus groups dominating the populations. With pressures of 400 and 600 MPa, cooked samples remained unspoilt after eight weeks of storage at 25 °C with sequences representing DNA from a highly heterogeneous mix of non-viable bacterial cells. The lower pressure treatment (200 MPa) combined with cooking resulted in one out of four samples spoiling due to growth of Bacillus flexus group bacteria. In summary, the culture-independent method used here demonstrates that higher HPP (400 and 600 MPa) treatment or cooking alone selected for sporeforming bacterial spoilage profiles. A combination of HPP (400 and 600 MPa) with cooking resulted in ambient temperature stable rice, with no growth of potentially hazardous sporeformers observed.

Impact of high‐pressure processing on chemical constituents and nutritional properties in aquatic foods: a review

SummaryAmong the recent advanced technologies, high‐pressure processing (HPP) has emerged as an attractive tool for inactivating microbial populations and endogenous enzymes activity, while retaining the sensory and nutritional properties. This review covers information concerning the research carried out on the changes undergone by the different chemical constituents of aquatic foods as a result of HPP, including modifications produced in nutritional value parameters. Such description includes changes produced just after the HPP as well as those resulting from a combination of HPP and further storage (i.e. refrigerated and frozen storages) or processing (thermal treatment, ready‐to‐eat products elaboration, etc.) corresponding to common commercial procedures employed nowadays by the food industry. The impact of constituent modifications on the formation of molecules related to quality parameters is also reviewed. Finally, the needs for complementary research on constituent changes by HPP and the possibilities for widening the application of this advanced technology are discussed.

Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols

Health benefits of bioactive compounds depend not only on the intake levels but also on their bioavailability (BAv). In vitro methods to simulate gastro-intestinal digestion allow to determine the bioaccessibility (BAcs) of these compounds, as a first step of BAv, and can be used to evaluate the effect of processing on them to design functional foods with increased health-promoting effects. The impact of traditional processing technologies such as thermal treatment and novel emerging non-thermal technologies such as high pressure processing, high-intensity pulsed electric fields and ultrasound on BAcs of bioactive compounds as carotenoids, minerals, ascorbic acid, tocopherols, polyphenols and total antioxidant capacity is described in this review article. In general, combination of high pressure processing and thermal treatment in the presence of oil for carotenoids, thermal treatment for ascorbic acid and polyphenols, and high pressure processing for minerals, tocopherols and total antioxidant capacity would increase BAcs of these bioactive compounds. Ultrasound processing is likely to improve polyphenol compound BAcs and high-intensity pulsed electric fields could improve carotenoid, vitamin C and phenolic compounds BAcs, as well as antioxidant activity. However, general guidelines seem not to be applicable for every case study and more research in this field is needed.

Alicyclobacillus acidoterrestris spore inactivation by high pressure combined with mild heat: Modeling the effects of temperature and soluble solids

High pressure processing (HPP) comprises the application of pressures between 100 and 1000 MPa to foods for microbial inactivation and food preservation. HPP has been commercially applied to pasteurize fruit juices with the advantage of retaining its bioactive constituents and original organoleptic properties. Alicyclobacillus acidoterrestris has been suggested as a reference in the design of pasteurization for high-acid fruit products, due to spore resistance and spoilage incidents in fruit juices. In this study, A. acidoterrestris spore inactivation by 600 MPa combined with mild heat (35–65 °C) in malt extract broth adjusted to 10, 20 and 30 °Brix was carried out and the inactivation was modeled.The soluble solids increased the resistance of the spores to 600 MPa-thermal process, while the temperature decreased its resistance. Although the nonlinear Weibull model gave better fittings, the first-order kinetic parameters were also determined. For example for 600 MPa at 55 °C D10°Brix = 4.2 min, D20°Brix = 7.6 min, D30°Brix = 13.7 min, and zT-values were 20–21 °C. The z-values for the effect of soluble solids on DT-values were 39–40 °Brix for 45 and 55 °C 600 MPa HPP. The results obtained with broth were validated with fruit juices and concentrates. The combination of HPP with heat was an effective alternative to conventional thermal processing for the inactivation of A. acidoterrestris spores in juices up to 30 °Brix, allowing the use of less 30–40 °C of temperature for the same microbial inactivation, which potentially results in more nutritious, fresher and tastier juices/concentrates.

Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice

Clear cucumber juice, clarified by ultra-filtration (UF), was treated by high-pressure processing (HPP, 500 MPa/5 min) and high-temperature/short-time thermal processing (HTST, 110 °C/8.6 s), and stored at 4 °C. UF significantly decreased total aerobic bacteria (TAB) and yeasts and molds (Y&M) in the juice by 1.35 ± 0.11 and 1.94 ± 0.02 log cycles, respectively, increased juice clarity to 99.85 ± 0.07%, and did not change pH, titrable acidity (TA) and four key aroma compounds of (Z)-6-nonenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal, and (E,Z)-3,6-nonadien-1-ol. Following the UF, TAB and Y&M in the juice were reduced by HPP or HTST to be < 1 log cycle, and showed no outgrowth after refrigerated storage of 20 days. HPP-treated juice showed less total color change, higher clarity and retained more key aroma compounds than HTST-treated juice. Moreover, sensory evaluation suggested that HPP-treated juice always showed higher scores for overall acceptability than HTST-treated juice. The combination of HPP and refrigeration could be used as an alternative to produce high quality clear cucumber juice with a shelf-life of 20 days. Industrial relevance Consumption of fresh vegetable juices, as a low-sugar and calorie alternative to fruit juices, is becoming increasingly popular. The objective of this work is to use ultra-filtration membrane to develop clear cucumber juice, which are not commercially available on the market in China. And further to explore the possibility of high pressure processing (HPP) plus refrigeration on quality assurance of clear cucumber juice. Findings of this study could help processors commercialize this technology in developing clear fruit and vegetable juices using non-thermal processing to replace current thermal processing.