Food Health and Technology Innovations

2667-5803

Dokuz Eylül University Technology Development Zone

Food Safety, Traceability, Certification and Authenticity

Gıda Güvenliği, İzlenebilirliği, Sertifikasyonu ve Özgünlüğü

High Hydrostatic Pressure (HHP) Processing on Food Bioactives

https://orcid.org/0000-0002-8960-5641

Tokuşoğlu

Özlem

DOKUZ EYLÜL ÜNİVERSİTESİ

09 29 2023

6 12 496 508 06 01 2023 08 16 2023

2018

Food Health and Technology Innovations

High Hydrostatic Pressure (HHP) is an excellent food processing technology that has the potential to retain the bioactive constituents with health properties in fruits, cereals, and other foods. HPP-treated foods retain more of their fresh-like features and can be marketed at a premium over their thermally processed counterparts. HPP can have an effect on food yield and on sensory qualities such as food color and texture. High pressures can also be used to enhanceextraction of compounds from foods. Recent studies have shown that high pressure extraction (HPE) can shorten processing times, and provide higher extraction yields while having less negative effects on the structure and antioxidant activity of bioactive constituents. The use of HPE enhances mass transfer rates, increases cell permeability, and increases diffusion of secondary metabolites. Also, HPP increased the capacity to extract phenolic constituents, and HPP-treated samples retain higher levels of bioactive compounds and bioactive phenolics.

High Hydrostatic Pressure (HHP) Processing Bioactives Foods

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