High Pressure Processing (HPP) is a nonthermal technology that has been recently adopted by the food industry with the perspective of expansion into new markets and products. The potential of maintaining the nutritional, sensory, and functional quality while inactivating deteriorative microorganisms and enzymes turns this technology very appropriate for matching the increasing consumer demand for healthier and safer products. High pressure in many applications has little or no effect on nutrients and bioactive compounds nor on other compounds responsible for flavor and color of the fruits. These characteristics of HPP are very appealing for fruit processing as in thermal processing, high temperature quickly destroys those heat-sensitive compounds
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Although some other studies were carried out in the 20th century, only from 1990 onwards the research on high pressure was intensified and disseminated, started in Japan and followed by the United States and European countries. The first commercial product, launched in Japan, was jam manufactured by Meidi-ya in the early 1990s. Most of the products initially processed by HPP were fruit based, such as jellies, jams, and juices. Fruit processing is still one of the main food sectors of high pressure application, regardless of the fact that the application to other food products has significantly increased, such as on meat, seafood, dairy, and ready-to-eat meals. The use of HPP has disseminated worldwide, being implemented in North America, Europe, Asia, Oceania, and more recently in Latin-American countries (Tonelo, 2011). Guacamole is the first high pressure processed product manufactured in the United States by Fresherized Foods. New trends of healthy products based on fruits, but including a mix of ingredients, including functional beverages, smoothies, shake, and yogurts increased opportunities for adoption of HPP by the food …show more content…
The negligible effect of HPP on covalent bonds, benefits the process of preserving the nutritional and sensory attributes as compared to conventional thermal processes. On the other hand, high pressure can affect chemical bonds responsible for the conformational structure of complex molecules such as proteins, by affecting hydrophilic and hydrophobic bonds, and also to some extent HPP helps in destabilizing hydrogen bonds (Cheftel, 1992; Balasubramaniam, Farkas, and Turek, 2008). These effects turn the possibility of application in gelation and gelatinization, which enable the production of different products typically prepared with the use of
Although some other studies were carried out in the 20th century, only from 1990 onwards the research on high pressure was intensified and disseminated, started in Japan and followed by the United States and European countries. The first commercial product, launched in Japan, was jam manufactured by Meidi-ya in the early 1990s. Most of the products initially processed by HPP were fruit based, such as jellies, jams, and juices. Fruit processing is still one of the main food sectors of high pressure application, regardless of the fact that the application to other food products has significantly increased, such as on meat, seafood, dairy, and ready-to-eat meals. The use of HPP has disseminated worldwide, being implemented in North America, Europe, Asia, Oceania, and more recently in Latin-American countries (Tonelo, 2011). Guacamole is the first high pressure processed product manufactured in the United States by Fresherized Foods. New trends of healthy products based on fruits, but including a mix of ingredients, including functional beverages, smoothies, shake, and yogurts increased opportunities for adoption of HPP by the food …show more content…
The negligible effect of HPP on covalent bonds, benefits the process of preserving the nutritional and sensory attributes as compared to conventional thermal processes. On the other hand, high pressure can affect chemical bonds responsible for the conformational structure of complex molecules such as proteins, by affecting hydrophilic and hydrophobic bonds, and also to some extent HPP helps in destabilizing hydrogen bonds (Cheftel, 1992; Balasubramaniam, Farkas, and Turek, 2008). These effects turn the possibility of application in gelation and gelatinization, which enable the production of different products typically prepared with the use of