High Hydrostatic Pressure (HHP) Processing on Food Bioactives

Year 2023, Volume: 6 Issue: 12, 496 - 508, 29.09.2023

Özlem Tokuşoğlu

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

References

• Ahmed, J., and Ramaswamy, S. 2006. High pressure processing of fruits and vegetables. Stewart Postharvest Review 1:1–10.
• Barbosa-Cánovas, G. V., Pothakamury, U. R., Palou, E., and Swanson, B. 1998. Emerging technologies in food preservation. In Nonthermal Preservation of Foods, 1–9. New York: Marcel Dekker.
• Barbosa-Cánovas, G. V., Tapia María, S., and Pilar Cano, M. 2005. Novel Food Processing Technologies. New York: Marcel Dekker.
• Cheftel, J. C. 1995. Review: High pressure, microbial inactivation and food preservation. Food Science and Technology International 1:75–90.
• Cheftel, J. C., and Culioli, J. 1997. Effects of high pressure on meat: A review. Meat Science 46:211–36.
• Chung, Y. K., Malone, A. S., and Yousef, A. E. 2008. Sensitization of microorganisms to high-pressure process- ing by phenolic compounds. Chapter 7 in High Pressure Processing of Foods, eds. C. J. Doona and F. E. Feeherry. Blackwell Publishing Ltd, Oxford: U.K.
• Corrales, M., Toepfl, S., Butz, P., Knorr, D., and Tauscher, B. 2008. Extraction of anthocyanins from grape by- products assisted by ultrasonic, high hydrostatic pressure or pulsed electric fields: A comparison. Innovative Food Science and Emerging Technologies 9: 85–91.
• Deliza, R., Rosenthal, A., Abadio, F. B. D., Silva, C. H. O., and Castillo, C. 2005. Application of high pressure technology in fruit juice processing: Benefits perceived by consumers. Journal of Food Engineering 67:241–6.
• Doona, C. J., Feeherry, F. E., and Baik, M.-Y. 2006. Water dynamics and retrodegradation of ultrahigh pressurized wheat starch. Journal of Agricultural and Food Chemistry 54:6719–24.
• Doona, C. J., Feeherry, F. E., and Ross, E. W. 2005. A quasi-chemical model for the growth and death of microorganisms in food by non- thermal and high-pressure processing. International Journal of Food Microbiology 100:21–32.
• Doona, C. J., Feehery, F. E., Ross, E. W., Corradini, M., and Peleg, M. 2008. The quasi- chemical and Weibull distribution models of nonlinear inactivation kinetics. Chapter 6 in High Pressure Processing of Foods, eds. C. J. Doona and F. E. Feeherry. Blackwell Publishing Ltd, Oxford: U.K.
• Doona, C. J., Ross, E. W., and Feeherry, F. E. 2008. Comparing the quasi-chemical and other models for the high pressure processing inactivation of Listeria monocytogenes. Acta Horticulturae 802:351–7.
• Dornenburg, H., and Knoor, D. 1993. Cellular permeabilization of cultured plant tissues by high electric field pulses or ultra high pressure for the recovery of secondary metabolites. Food Biotechnology 7:35–48.
• Feeherry, F. E., Doona, C. J., and Ross, E. W. 2005. The quasi-chemical kinetics model for the inactivation of microbial pathogens using high pressure processing. Acta Horticulture 674:245–51.
• Gassiot, M., and Masoliver, P. 2010. Commercial high pressure processing of ham and other sliced meat products. In Case Studies in Novel Food Processing Technologies: Innovations in processing, packaging, and predictive modelling. eds. C. J. Doona, K. Kustin and F. E. Feeherry. Woodhead Food Series No. 197, Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge: UK.
• Guerrero-Beltráni, J. A., Barbosa-Cánovas, G. V., and Swanson, B. G. 2005. High hydrostatic pressure processing of fruit and vegetable products. Food Reviews International 21:411–25.
• [17] Hayashi, R. 1997. High-pressure bioscience and biotechnology in Japan. In High Pressure Research in the Biosciences and Biotechnology, ed. K. Heremans, 1–4. Leuven: Leuven University Press.
• Hogan, E., Kelly, A. L., and Sun, D-W. 2005. High pressure processing of foods: an overview. Emerging Technologies for Food Processing, ed. Sun Da Wen, 3–31. Academic Press.
• Hoover, D. G., Metrick, A. M., Papineau, A. M., Farlas, D. F., and Knorr, D. 1989. Biological effects of high hydrostatic pressure on food microorganisms. Food Technology 43:99–107.
• Mertens, B., and Knorr, D. 1992. Developments of non-thermal processes for food preservation. Food Technology 46:126– 33.Ohio State University. 2009. Extension Factsheet—High Pressure Processing. Available at http://ohioline.osu.edu
• Patras, A., Brunton, N., Da Pieve, S., Butler, F., and Downey, G. 2009a. Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées. Innovative Food Science and Emerging Technologies 10:16–22.
• Patras, A., Brunton, N. P., Pieve, S. D., and Butler, F. 2009b. Impact of high pressure processing on total anti- oxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovative Food Science and Emerging Technologies 10:308–13.
• Patterson, M. F. 2005. A review: Microbiology of pressure-treated foods. Journal of Applied Microbiology 98:1400–9.
• Patterson, M. F., Linton, M., and Doona, C. J. 2008. Introduction to high pressure processing of foods. Chapter 1 in High Pressure Processing of Foods, eds. C. J. Doona and F. E. Feeherry. Blackwell Publishing Ltd, Oxford: U.K.
• Prasad, K. N., Yang, B., Zhao, M., Ruenroengklin, N., and Jiang, Y. 2009a. Application of ultrasonication or high-pressure extraction of flavonoids from litchi fruit pericarp. Journal of Food Process Engineering 32:828–43.
• Prasad, K. N., Yang, E., Yi, C., Zhao, M., and Jiang, Y. 2009b. Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp. Innovative Food Science and Emerging Technologies 10:155–9.
• Qiu, W., Jiang, H., Wang, H., and Gao, Y. 2006. Effect of high hydrostatic pressure on lycopene stability. Food Chemistry 97:516–23.
• Richard, J. S. 1992. High Pressure Phase Behavior of Multi Component Fluid Mixtures. Amsterdam, The Netherlands: Elsevier.
• Ross, E. W., Taub, I. A., Doona, C. J., Feeherry, F. E., and Kustin, K. 2005. The mathematical properties of the quasi-chemical model for microorganism growth/death kinetics in foods. International Journal of Food Microbiology 99:157–71.
• Taub, I. A, Feeherry, F. E, Ross, E. W., Kustin, K., and Doona, C. J. 2003. A quasi-chemical kinetics model for growth and death of Staphylococcus aureus in intermediate moisture bread. Journal of Food Science 68:2530–7.
• Tokusoglu, Ö., Alpas, H., and Bozoglu, F. T. 2010. High Hydrostatic Pressure Effects on Mold Flora, Citrinin Mycotoxin, Hydroxytyrosol, Oleuropein Phenolics and Antioxidant Activity of Black Table Olives. Innovative Food Science and Emerging Technologies. 11(2), 250–8.
• Tokusoglu O. 2018 Food By-Product Based Functional Food Powders, (The Nutraceuticals: Basic Research/Clinical Application Series Book) CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA. ISBN 9781482224375. 306 page.
• Tokusoglu O. 2015 Improving Food Quality with Novel Food Processing Technologies. CRC Press, Taylor & Francis Group, Boca Raton, Florida,USA. ISBN 9781466507241. 466 page.
• Tokusoglu O. 2011 Fruit and Cereal Bioactives: Sources, Chemistry & Applications. CRC Press, Taylor & Francis Group, Boca Raton, Florida,USA. ISBN: 9781439806654; ISBN-10: 1439806659. 459 page.
• Yen, G. C., and Lin, H. T. 1996. Comparison of high pressure treatment and thermal pasteurisation on the qual- ity and shelf life of guava puree. International Journal of Food Science and Technology31:205 13.
• Zhang, S., Junjie, Z., and Changzhen, W. 2004. Novel high pressure extraction technology. International Journal of Pharmaceutics 278:471–4.
• Zhang, S., Xi, J., and Wang, C. 2005a. High hydrostatic pressure extraction of flavonoids from propolis. Journal of Chemical Technology and Biotechnology 80:50–4.
• Zhang, S., Xi, J., and Wang, C. 2005b. Effect of high hydrostatic pressure on extraction of flavonoids in propolis. Food Science and Technology International 11:213–6.