Paper Details

The capacity of high pressure processing to preserving nutritional properties of the food products: A review

Afsaneh Morshedi, Banafsheh Aghamohammadi, Mina Akbarian, Ava Akbarian, Zahra Poursharif, Nila Ghasemkhani

DOI: https://dx.doi.org/10.12692/ijb/4.10.212-221

Int. J. Biosci. 4(10), 212-221. May, 2014. (PDF)

Abstract:

High pressure processing (HPP) is a non-thermal technology used in the food industry because of its capacity to preserving most of the nutritional, sensory and functional properties of the processed food products and diminish the microbial load. HPP maintains the nutritional value and quality of food and therefore does not result in any undesirable changes associated with thermal processing. This thechnology is an emerging nonthermal technology that can ensure the same level of food safety as heat pasteurization and produces fresher-tasting, minimally processed foods. Processing aims to prolong the shelf life while the original sensory and nutritional properties are maintained as high as possible within the constraints put forward by microbial safety. There is a relationship between pressure induced changes on proteins, fats and selected quality parameters in different foods. The aim of this study was to understand the effect of HPP on the proteome and gain further insights into how this impacts on nutritional properties of food products.