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High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology which has already been applied in the food industries. Besides maintaining the food safety and quality, HPP also has potential applications in the enhancement of the health benefits of food products. This study examines the current progress of research on the use of HPP in the development of health foods. Through HPP, the nutritional value of food products can be enhanced or retained, including promotes the biosynthesis of γ-aminobutyric acid (GABA) in the food materials, retains immunoglobulin components in dairy products, increases resistant starch content in cereals, and reduces the glycemic index of fruit and vegetable products, which facilitates better control of blood glucose levels and decreases calorie intake. HPP can also be utilized as a hurdle technology in combination with existing processing technologies for the development of low-sodium food products and the maintenance of microbial safety, thereby lowering the risk of triggering cardiovascular disease. Additionally, HPP can be used to enhance the diversity of probiotic food products. Appropriate sporogenous probiotics can be screened and added to various high-pressure processed food products as a certain bacterial count is still retained in the products after HPP. As HPP causes physical damage to the structures of food products, it can also be used as a synergistic extraction technology to enhance the extraction efficiency of functional components, thereby reducing extraction time. By applying HPP in the extraction of functional components from food waste, the production costs of such components can be effectively reduced. This study provides a summary of the mechanisms by which HPP enhances the health benefits of food products and the current progress of relevant research. HPP possesses huge potential in the development of novel health foods and may provide an abundance of benefits to human health in the future., (Copyright © 2019. Published by Elsevier Taiwan LLC.)

The aim of this work was to investigate the mechanisms underlying the inactivation of Listeria monocytogenes in raw milk under high hydrostatic pressure (HHP). The results showed that a 450-MPa treatment for 5 min could completely eliminate 10⁸ colony-forming units/mL of viable bacteria, as indicted by increased uptake of propidium iodide. Morphological damage to the cell wall, cell membrane, and cytoplasmic components by HHP treatments was observed on scanning and transmission electron micrographs. The protein bands on sodium dodecyl sulfate-polyacrylamide gel electrophoresis gels differed between HHP-treated and untreated L. monocytogenes, in that HHP decreased the protein content and caused partial protein degradation. Therefore, our results indicate that HHP inactivates L. monocytogenes by causing morphological changes in the internal and external cellular structures, as well as through membrane damage, cell wall rupture, and membrane protein degradation.

BACKGROUND The aim of this study was to investigate the microbial levels, physicochemical and antioxidant properties and polyphenol oxidase ( PPO) and peroxidase ( POD) activities as well as to conduct a sensory analysis of white grape juice treated with high-pressure processing ( HPP) and thermal pasteurization ( TP), over a period of 20 days of refrigerated storage. RESULTS HPP treatment of 600 MPa and TP significantly reduced aerobic bacteria, coliform and yeast/mold counts. At day 20 of storage, HPP-600 juice displayed no significant differences compared with fresh juice in terms of physicochemical properties such as titratable acidity, pH and soluble solids, and retained less than 50% PPO and POD activities. Although significant differences were observed in the color, antioxidant contents and antioxidant capacity of HPP-treated juice, the extent of these differences was substantially lower than that in TP-treated juice, indicating that HPP treatment can better retain the quality of grape juice. Sensory testing showed no significant difference between HPP-treated juice and fresh juice, while TP reduced the acceptance of grape juice. CONCLUSION This study shows that HPP treatment maintained the overall quality parameters of white grape juice, thus effectively extending the shelf life during refrigerated storage. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The increased consumers' interest in high quality foods with fresh-like sensory and additive free attributes led to the development of non-thermal food processing technologies as alterative to conventionally heat treatments. This review describes the current application status and market trends of high-pressure processing (HPP) technology in food industry. As the most successfully commercialized non-thermal processing technology, HPP eliminates food pathogens at room temperature and extends the shelf life of foods circulated through the cold chain. These processes maintain the organoleptic properties and nutritional value of the foods, which is not possible using traditional thermal pasteurization. The U.S. Food and Drug Administration has officially approved HPP as a non-thermal pasteurization technology that can replace traditional pasteurization in the food industry. Clearly defined regulations and specifications will facilitate the development of the application market to improve product quality and consumer trust. The widespread application of HPP technology has boosted the development and market demand for HPP equipment. HPP has been widely used in the production of packaged vegetables, fruits, meat, seafood, and dairy products. By the end of 2015, more than 300 units of HPP equipment were operating globally. Despite the high price and high barriers to investment, the specialized original equipment manufacturer service sector has been gradually increasing, and the annual output value of global HPP market has approached $10 billion. HPP technology also can be combined with existing food trends, as organic food, health food or clean label to boost the development in the food market. [ABSTRACT FROM AUTHOR]

High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HPP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications. [ABSTRACT FROM AUTHOR]

Abstract: High-pressure processing (HPP) entails the pasteurization of food using pressure in the 100–600 MPa range, which results in a reduction of microbial loads and thus extends the shelf life of the processed food. Under HPP, natural flavors can be retained to provide food of superior quality and nutritional value. All food-processing techniques must conform to sanitation and safety-related specifications before they can be employed in food and commercially applied. The pasteurization settings and control of conventional thermal processing techniques have been practically applied. Furthermore, appropriate heat-resistant strains can be selected as target microorganisms to verify the sanitation and ensure effective food safety. However, HPP is still an emerging processing technique, necessitating further investigation of its related scientific theories, parameter standards, and commercial applications. Therefore, the scientific theories behind HPP should be fully understood before appropriate parameter conditions such as pressure, temperature, time, and pH can be accurately selected. Among these, the pressure-resistant characteristics of various microorganisms, as well as their potential physiological response to HPP, are key factors that must be considered when developing HPP foods. As reviewed in this paper, the pressure-resistant characteristics of microorganisms can facilitate the selection of target microorganisms, which can provide a reference for setting pasteurization conditions during food HPP, and reduce the possible unanticipated food safety issues caused by microorganisms after HPP. [Copyright &y& Elsevier]