Effect Of High Hydrostatic Pressure Research Articles

Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice.

The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor.

The combined effect of chitosan and High Hydrostatic Pressure on Listeria monocytogenes and Escherichia coli

This study explores the combined effect of different High Hydrostatic Pressures (HHP; 200–300 MPa) with various chitosan concentrations (up to 0.2%) on five Listeria monocytogenes strains and one of Escherichia coli, at temperatures 20 & 35 °C. Cells were resuspended in ACES buffer 1 h prior to HHP. A synergistic effect of chitosan and HHP was reported for first time in the above bacterial species tested. Synergistic effect up to 1 log reduction was observed at 300 MPa and chitosan at 20 °C against L.monocytogenes LO28 with FBR13 being the most sensitive strain at 250 MPa and 0.1% chitosan. Higher combined effect was found at 35 °C compared to 20 °C at 200 MPa highlighting for first time the significant role of temperature in the above synergistic action. Pressure and temperature had a greater impact on inactivation and synergism than chitosan concentrations. Synergistic effect (1 log reduction) was also observed in E. coli K12 at 0.1% chitosan and 200 MPa. Industrial relevanceThis study presents the significance of combining HHP with natural antimicrobials to control L. monocytogenes and E. coli. Even though the technology is used for 3 decades in the food industry, its cost is still relatively high. Therefore, it is important to investigate novel ways to reduce the pressure intensity resulting in reduced costs, lower energy consumption and a broader product portfolio. This research demonstrates for first time the synergistic action of chitosan and HHP on L. monocytogenes and E. coli and the significant role of temperature that could contribute in the enhancement of the antimicrobial effect and optimization of the processing conditions. This aligns also with the growing demand for more sustainable and natural systems regarding the food production.

Synergistic effects of superfine grinding and high hydrostatic pressure on the contents, distribution, digestive behaviors and antioxidant activities of polyphenols in barley leaves

Barley leaves (BLs) naturally contained abundant phenolics, most of which are hardly completely released from food matrix during gastrointestinal digestion. Superfine grinding (SFG) and high hydrostatic pressure (HHP) are generally used to treat the functional plants due to their effectiveness to cell wall-breaking and improvement of nutraceutical bioavailability. Thus, this study investigated the synergistic effects of SFG and HHP (100, 300, 500 MPa/20 min) on the bioaccessbility of typical phenolics in BLs during the simulated in-vitro digestion. The results demonstrated that the highest bioaccessbility (40.98%) was found in the ultrafine sample with HHP at 500 MPa. CLSM and SEM confirmed SFG led to microstructurally rapture of BLs. Moreover, the recovery index of ABTS radical scavenging activity and FRAP of HHP-treated ultrafine and fine BLs samples maximumly increased by 53.62% and 9.61%, respectively. This study is expecting to provide the theoretical basis to improve the consumer acceptance of BLs.

Exploring high hydrostatic pressure effects on anthocyanin binding to serum albumin and food-derived transferrins

This study investigated the effects of high hydrostatic pressure (HHP) on the binding interactions of cyanindin-3-O-glucoside (C3G) to bovine serum albumin, human serum albumin (HSA), bovine lactoferrin, and ovotransferrin. Fluorescence quenching revealed that HHP reduced C3G-binding affinity to HSA, while having a largely unaffected role for the other proteins. Notably, pretreating HSA at 500 MPa significantly increased its dissociation constant with C3G from 24.7 to 34.3 μM. Spectroscopic techniques suggested that HSA underwent relatively pronounced tertiary structural alterations after HHP treatments. The C3G-HSA binding mechanisms under pressure were further analyzed through molecular dynamics simulation. The localized structural changes in HSA under pressure might weaken its interaction with C3G, particularly polar interactions such as hydrogen bonds and electrostatic forces, consequently leading to a decreased binding affinity. Overall, the importance of pressure-induced structural alterations in proteins influencing their binding with anthocyanins was highlighted, contributing to optimizing HHP processing for anthocyanin-based products.

Application of pressure homogenization on whole human milk pasteurized by high hydrostatic pressure: Effect on protein aggregates in milk fat globule membrane and skim milk phases

This study explored the impact of homogenization (at pressures of 16, 30, and 45 MPa) on both raw and high hydrostatic pressure (HHP)-treated human milk (HM). It focused on protein compositions and binding forces of soluble and insoluble fractions for both milk fat globule membrane (MFGM) and skim milk. Mild homogenization of HHP-treated milk increased lactoferrin (LF) levels in the insoluble fractions of both MFGM and skim milk, due to insoluble aggregation through hydrophobic interactions. Intense homogenization of HHP-treated milk decreased the LF level in the MFGM fractions due to the LF desorption from the MFGM, which increased LF level in the insoluble skim milk fraction. Homogenized-HHP treated milk showed noticeably higher casein (CN) level at the MFGM compared to homogenized-raw milk, attributed to HHP effect on CN micelles. Overall, the combined use of HHP and shear-homogenization should be avoided as it increased the biological proteins in insoluble fractions.

Effect of soaking solution and high hydrostatic pressure on in vitro digestibility of β-carotene in gluten free sweet potato noodles

Current work aimed to examine the influence of soaking solution (citric acid, calcium chloride and ascorbic acid) and high hydrostatic pressure (100, 200 and 400 MPa) on gelatinization properties of flour and antioxidant activity alongwith in vitro- digestibility of β-carotene in orange-fleshed sweet potato flour (OSPF) noodles. With the intensity of the HHP application, water absorption capacity increased linearly whereas water swelling capacity decreased in OSPF. Differential scanning calorimetry (DSC) of OSPF indicated a remarkable reduction in peak enthalpy due to gelatinization of starch and denaturation of protein. Hardness and cohesion of OSPF noodles at 400 MPa remarkably decreased whereas springiness increased. Antioxidant capacities of OSPF was gradually increased with the 400 MPa and ascorbic acid-treated OSPF due to the immense contribution of higher contents of TPC. After in vitro digestibility, noodles from OSPF prepared with 400 MPa treated flour exhibited maximum β-carotene retention. Thus, OSPF treated with 400 MPa might be potentially used for the production of noodles with acceptable texture and functional properties.

Matrix effect on the Effectiveness of High Hydrostatic Pressure Treatment on Antibiotic Residues

The use of antibiotics in agriculture and livestock poses health risks to consumers. Treatments such as High Hydrostatic Pressure (HHP) have been shown to reduce antibiotic and pesticide residues in food. This study aims to investigate the matrix effect on the effectiveness of HHP on hydrochloride tetracycline (HTC) and sulfathiazole (STZ) residues in spiked food matrices. The effect of viscosity, as well as carbohydrate, protein, and fat content on the effectiveness of HHP on antibiotic residues, was investigated. The studied matrices were full-fat and fat-free bovine milk and model food systems consisting of aqueous solutions of sugars, aqueous solutions of proteins, and oil in water emulsions. Model food systems were also used to study the viscosity effect. These systems consisted of aqueous solutions of honey, aqueous solutions of apple puree, and aqueous solutions of glycerol. The HHP processing (580 MPa, 6 min, 25 °C) took place under industrial conditions. For both antibiotics, the concentration of sugars and proteins was found to affect the effectiveness of treatment. The concentration of oils affected treatment efficacy only for HTC. Reduction of antibiotics by HHP was also affected by the type of carbohydrate and the viscosity. In conclusion, the composition and the viscosity of the food matrix exert a variable effect on the studied antibiotic residues reduction by HHP indicating different underlying mechanisms of the interactions between food constituents and antibiotics under the same process conditions.

Effect of high-hydrostatic pressure on the digestibility of egg yolk and granule.

The impact of high hydrostatic pressure (HHP) on protein digestibility of egg yolk and egg yolk granule was evaluated by static in vitro digestion using the standardized INFOGEST 2.0 method. The degree of hydrolysis (DH) and the phospholipid content were determined during digestion, and the protein and peptide profiles were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reverse phase-high pressure liquid chromatography (RP-HPLC). The results showed that HHP induced protein aggregation in egg yolk and granule, mainly by disulfide bridges, which were not disrupted in the oral phase. Proteolysis during the gastric phase improved egg yolk and granule protein solubility, regardless of whether HHP was applied. However, the extent of the samples' digestibility was not affected, with DH values ranging from 15% to 20%. During the intestinal phase, the DH of egg yolk protein (∼40%) was higher than that of the granule (∼25%), probably due to the denser structure of the granule reducing the accessibility of intestinal enzymes. The DH, peptide, and protein profiles of control and HHP-treated egg yolk showed similar protein digestion behaviors for both gastric and intestinal phases. Among the different proteins, only the digestibility of β-phosvitin in HHP-treated granule was enhanced. Consequently, applying HHP to granules represents an interesting process that improves the digestibility of phosvitin with the potential to generate bioactive phosvitin-derived phosphopeptides. PRACTICAL APPLICATION: High hydrostatic pressure, mainly used as a preservation process, did not impair the nutritional quality of the egg yolk and granule proteins but improved the susceptibility of phosvitin (protein contained in egg yolk) proteolysis to produce bioactive phosphopeptides. Consequently, applying HHP to granules represents an interesting process that improves the digestibility of phosvitin.

High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources.

High hydrostatic pressure (HHP) has gained prominence in the food processing industry over the last decade. In addition to the effectiveness of microbial and enzymatic inactivation, HHP directly impacts protein structures and properties. Accordingly, this review article aims to consolidate relevant research findings elucidating the effects of HHP on protein structure, allergenicity, bioactivities, and functional properties across diverse protein sources. They encompass cereals, legumes, nuts, meat, poultry products, milk, eggs, seafood, algae, insects, seeds, and vegetables. This review provides insights into the consistent trends of HHP effects on each protein source. In conclusion, HHP induces alterations in non-covalent bonds within protein structures, leading to the unfolding of their interior regions and consequential changes in their properties. Remarkably, the allergenicity of cereals, legumes, and nuts decreases while their bioactivities and digestibility escalate. The disruption of non-covalent bonds during HHP results in the exposure of the interior hydrophobic regions to the surface microenvironment, thereby enhancing the surface hydrophobicity of proteins, particularly those derived from seeds and vegetables. HHP weakens the allergenicity and elevates the foaming properties of proteins from dairy products, including improving the gelling properties and antioxidant activities of egg proteins. Texture profiles of meat and poultry, particularly hardness, are enhanced. Furthermore, HHP demonstrates the potential to diminish the allergenicity of seafood proteins and augment insect protein bioactivities. Lastly, HHP enhances the extraction of algal bioactive components, improving their nutritional quality.

Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.

AbstractBackground and ObjectivesHigh hydrostatic pressure (HHP) is a nonthermal technology that has been applied to several innovative food products, extending shelf life while preserving sensory characteristics and nutritional value. This technology is feasible to apply to legumes, like beans, to soften them and reduce preparation time. Traditionally, before bean consumption, soaking and cooking processes are carried out to develop palatability; however, this involves a loss of compounds with high biological activity such as dietary fiber, oligosaccharides, and polyphenols, which are of interest due to their antioxidant capacity and related benefits linked to a reduction in the risk of several diseases. Thus, the aim of the study was to evaluate the impact of HHP against traditional cooking on polyphenols and the antioxidant capacity of four Phaseolus coccineus L. cultivars: three Mexican (purple, brown, and white) and one Spanish (white).FindingsThere was a higher loss of polyphenols in beans where only heat treatment was applied compared to those treated by HHP. The highest antioxidant capacity (1,1‐diphenyl‐2‐picrylhydrazyl and ferric‐reducing antioxidant power) was observed in colored samples with a higher content of total polyphenols.ConclusionsThe use of HHP decreases the cooking time of beans by 15 min while preserving the polyphenol content and antioxidant properties.Significance and NoveltyHHP can be an alternative for the legume food industry, to reduce cooking time, while preserving or improving their composition and functionality.

Effect of high hydrostatic pressure pretreatment on physicochemical properties, bioactive components and antioxidant activities of dehydrated yam slices

High hydrostatic pressure (HHP) treatment has been widely used to achieve the desired safety and quality of food products during the past two decades. In this work, effects of HHP (100–600 MPa) pretreatments on physicochemical properties, bioactive components and antioxidant activities of dehydrated yam slices were studied. The results indicated that HHP pretreatments dramatically improved the hardness, crispness, integrity ratio, and total color change of the dehydrated yam slices, while significantly inhibited their rehydration ratio when the pressure was ≥200 MPa. According to the results of scanning electron microscopy (SEM), optical microscopy (OM), and polarized optical microscopy (POM), HHP could induce the indentations and cracks of partly starch granules surface, but without any starch gelatinization. Compared with the control sample, higher total polyphenols compounds (TPC) and allantoin content were observed in the HHP pretreated samples, and the 200 MPa pretreated sample had the highest TPC and allantoin which reached 0.45 mg GAE/g and 5.47 mg/g dry weight, respectively. Furthermore, the antioxidant analysis showed that 100 and 200 MPa pretreatment could effectively enhance the antioxidant capacity of the yam slices. The above results suggested that HHP pretreatment, especially under 200 MPa, could be an appropriate assist for preparation of high-quality dehydrated yam slices.

WITHDRAWN: Investigation on corrosion behaviors of 316 stainless steel in deep-sea water/sediments of the South China Sea via manned deep diving

As observed in a 3404-meter-deep field test via manned diving, 316 SS mainly occurs pitting corrosion in deep-sea water/sediments and corrodes 3-4 times faster than that in shallow sea. In water, due to the synergistic effect of high hydrostatic pressure and Cl− ions, the passive film becomes loose and nonuniform, and the pits expand laterally, leading to wide and shallow pits. In sediments, S2− ions inhibit the re-passivation process and make the passive film thinner, causing numerous pits initiate. Because of the poor Cl− ions transfer efficiency, the pits expand slowly in lateral direction, resulting in vertical pits.

Effects of high hydrostatic pressure on the functional properties of soy protein isolate

AbstractIn this study, functional properties of high hydrostatic pressure (HHP)‐treated soy protein isolate (SPI) samples including protein solubility, emulsification activity (EA), and water holding capacity (WHC) were studied. Fourier transform infrared spectroscopy (FTIR), viscosity, and nuclear magnetic resonance (NMR) relaxometry experiments were performed. Three pressure (300, 400, and 500 MPa), two pH (5.0 and 7.0), and two temperature levels (25 and 40°C) were used to prepare SPI samples. Solubility of SPI was more pH‐dependent than HHP‐dependent, whereas WHC was more sensitive to pressure. Samples processed at 300 MPa, pH 5.0, and 40°C demonstrated higher EA (p &lt; .05) than the untreated samples. Pressure application significantly reduced the viscosity of SPI dispersions (p &lt; .05). Samples processed at 300 MPa, pH 5.0, and 40°C and at 400 MPa, pH 5.0, and 40°C attained the longest transverse relaxation time (T2) values reflecting their low solubility profiles. Thus, results indicated that HHP was able to modify the functional properties of SPI at different temperature and pH conditions.Practical ApplicationsHigh hydrostatic pressure (HHP) is an emerging technology with its diverse range of applications in food industry. Modification of functional properties of food ingredients is one of the latest applications of HHP treatment. This study demonstrated that HHP treatment was able to modify some functional properties of soy protein isolate (SPI) samples including water holding capacity, solubility, and emulsification activity. Pressure level, pH, and temperature affected the functional properties of SPI samples. The parameter type/range and results of this study could be used in model HHP studies to improve some functional properties of SPI for different purposes.

Effects of High Hydrostatic Pressure on Bioavailability and Bioaccesibility of Food Components

Gıda işlemede alternatif teknolojilerden biri olarak kullanılan yüksek hidrostatik basınç (YHB) prosesi mikrobiyel ve enzim inaktivasyonu vasıtasıyla gıdaların pastörizasyonunu sağlamaktadır. Genel olarak hidrojen ve iyonik bağlar üzerinde etkili olan YHB gıda komponentlerinin yapısında ve dolayısıyla fonksiyonunda değişikliklere neden olabileceğinden gıda bileşenlerinin vücuttaki biyo-yararlanımlarını da değiştirebilmektedir. Bu durum sindirim yoluyla alınan gıdaların vücuttaki verimliliklerinin artabileceği ve/veya azalabileceği anlamına gelmektedir. Bu bağlamda YHB prosesinin çeşitli gıda bileşenleri (karbonhidratlar, yağlar, proteinler, vitamin ve mineraller) üzerindeki etkisi baz alınarak vücuttaki yararlanımlarının ne şekilde değişeceği önemli bir husus olup incelenmesi gerekmektedir. Genel olarak yapılan çalışmalar incelendiğinde olumlu sonuçlarla karşılaşılmakla birlikte biyoaktif bileşen ve uygulanan proses parametrelerine bağlı olarak sonuçlarda farklılık olabileceği görülmektedir.

Investigation of the effect of high hydrostatic pressure on functional properties of pea protein isolate

The article presents the results of the influence of high hydrostatic pressure (HHP) on some functional properties of pea protein isolate. HHP was combined with different pH conditions to investigate the cumulative effect of HHP-based food processing conditions on the functional properties of pea protein isolate. Pea protein isolate solutions prepared at different pH conditions (5.0, 6.0, and 7.0) were subjected to HHP treatment at 200, 400, and 600 mPa at 18 °C for 5 min. The water resisting capacity (WRC), solubility and emulsifying properties of pea isolate samples were determined. It was found that treatment with NPP increased the VUS of pea protein isolates by 1.5 times. The greatest increase was observed in samples treated with a pressure of 400 mPa, at pH=7. An increase in solubility was found with an increase in pH from 6 to 7 when using a pressure of 400 and 600 mPa, however, for a sample of soybean isolate at pH 7 and a pressure of 200 mPa, on the contrary, a decrease in solubility was recorded. It has been shown that the effect of NPP on the emulsifying properties of pea protein depends on the processing conditions. In some cases, HPP can improve emulsifying properties, providing more stable emulsions. However, increasing exposure to high pressure up to 600 mPa leads to a decrease in emulsifying stability. The optimal parameters for using NPP for pea isolate proteins are a pH in the range of 6-7, and a pressure of 400 mPa.

Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion

High hydrostatic pressure (HHP) treatment (< 200 MPa) has been known to increase the emulsification properties of myosin. However, the relationship between interfacial elasticity and emulsion stability is complicated. Therefore, this study was focused on exploring the effects of high hydrostatic pressure on the physiochemical and structural properties of interfacial proteins within a stabilized oil-in-water (O/W) rabbit myosin emulsion. We analyzed the adsorption rate and structure of interfacial proteins pressurized under 0.1 [control], 100, 150, and 200 MPa prior to emulsion preparation. As the pressure was increased from 0.1 to 150 MPa, the adsorption rate of interfacial protein increased. HHP treatment caused myosin to unfold, which enhanced the exposure of reactive sulfhydryl and hydrophobic groups. Furthermore, the frequency of hydrogen bonding and hydrophobic interactions increased. As hydrogen bonding increased, the secondary structure of myosin became more stable. As the pressure increased to 200 MPa, the interfacial myosin aggregated, displaying a decreased surface hydrophobicity and reactive sulfhydryl groups (P < 0.05) and thus the emulsion stability decreased. In conclusion, HHP treatment of myosin at 150 MPa significantly improved the stability of the myosin emulsion. Industrial relevanceMyosin is an important protein in meat and its emulsion stability can be enhanced by HHP. This study reveals the conformational mechanism by which HHP improves the stability of myosin emulsions, providing potential theoretical basis for the application of HHP treatment to improve the quality of emulsified meat products as a non-thermal processing technology in the practical production.

The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

The effect of high hydrostatic pressure (HHP) on the structural properties of whey protein concentrate (WPC) and guar gum mixture has been investigated at pH 5. WPC (6 % w/v) and guar gum (0.25 % w/v) mixture was freeze dried after adjusting pH and treated at different pressure levels (0–600 MPa) for 0–30 min. The solubility of treated powders decreased significantly (p < 0.05) as treatment time and pressure levels increased. Thermal analysis showed an increase in denaturation temperature after HHP treatment at 600 MPa. A more crystalline structure was observed in samples treated with 600 MPa for 20 and 30 min. With increasing pressure and time, particle size of the samples increased and the highest particle size was belonged to sample treated at 600 MPa for 30 min (759.66 nm). SEM results exhibited that by applying the pressure, irregularity of shapes and particle size increased while the apparent cracks decreased. FTIR results indicated that HHP treatment changed shift in bond and peak intensity. As reported in the current study, the application of HHP treatment as a green physical technology on protein-polysaccharide mixture could be used to improve interaction of protein and polysaccharide.

High hydrostatic pressure processing of fresh juice and a fermented beverage of black cherry (Prunus serotina)

The aim of this study was to evaluate the effect of high hydrostatic pressures (HHP) (200 MPa for 10 min, 400 MPa for 10 min, and 600 MPa for 5 min) and VAT pasteurization (60 °C for 30 min) on the microbiological, antioxidant and sensory characteristics of fresh juice and a fermented beverage of black cherry (Prunus serotina) stored for 49 days at 4 ± 1 °C. The HHP processing was effective to reduce the microbial load before storage and during the storage of the fermented beverages; however, for the reduction of the microbial load in fresh juice, a minimum pressure of 600 MPa for 5 min was necessary. At day 0, a reduction of 4.10 logarithmic cycles was achieved in samples processed by HHP and VAT pasteurization. The processed samples showed significant changes (p ≤ 0.05) in their color characteristics. All fermented beverages of black cherry had lower quantities of antioxidant activity, total phenols, flavonoids and anthocyanins. The highest antioxidant characteristics were observed in sample of black cherry processed at 600 MPa for 5 min. The black cherry VAT processed samples were the least sensorially accepted. A treatment of 600 MPa for 5 min could be enough to obtain a microbiologically safe fermented black cherry beverage stable for 49 days having similar antioxidant characteristics as those of fresh juice.

High hydrostatic pressure effect on the concentration of selected pesticides residues in spiked honey samples

The use of pesticides and especially acaricides, to control Varroa mite populations poses risks for consumers of beehive products such as honey. Treatments, such as heating and ultrasound, only partially reduce the acaricide residues. This study aims to investigate the effect of High Hydrostatic Pressure (HHP) on malathion, coumaphos, bromopropylate, tau-fluvalinate, and chlorpyrifos residues in spiked honey samples. Different pressures (150, 400 & 580 MPa), processing time (1, 3, 6 & 12 min), and temperatures (4, 25 & 35οC) were tested. The oxygen present in the packaging was tested for its effect on the efficiency of the treatment. Qualitative and quantitative determination of residues were performed with gas chromatography (GC - μECD). The reduction ascertained was 30.6%, 28.6%, 21%, 15.7%, and 10.6% for malathion, chlorpyrifos, coumaphos, bromopropylate and tau-fluvalinate, respectively. Processing did not significantly affect honey quality, while an enhancement of antioxidative properties was recorded.

Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (Vanilla planifolia).

Diverse enzymatic reactions taking place after the killing of green vanilla beans are involved in the flavor and color development of the cured beans. The effects of high hydrostatic pressure (HHP) at 50-400 MPa/5 min and blanching as vanilla killing methods were evaluated on the total phenolic content (TPC), polyphenoloxidase (PPO), and peroxidase (POD) activity and the color change at different curing cycles of sweating-drying (C0-C20) of vanilla beans. The rate constants describing the above parameters during the curing cycles were also obtained. The TPC increased from C1 to C6 compared with the untreated green beans after which it started to decrease. The 400 MPa samples showed the highest rate of phenolic increase. Immediately after the killing (C0), the highest increase in PPO activity was observed at 50 MPa (46%), whereas for POD it was at 400 MPa (25%). Both enzymes showed the maximum activity at C1, after which the activity started to decrease. As expected, the L* color parameter decreased during the entire curing for all treatments. An inverse relationship between the rate of TPC decrease and enzymatic activity loss was found, but the relationship with L* was unclear. HHP appears to be an alternative vanilla killing method; nevertheless, more studies are needed to establish its clear advantages over blanching.