High Hydrostatic Pressure (HHP) Processing on Food Bioactives

Abstract

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 enhance extraction 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.

Keywords

• High Hydrostatic Pressure (HHP)
• Processing
• Bioactives
• Foods

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