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Dear Colleagues,

Due to its dynamic nature, as well as the demand from consumers for fresh-like foods with better sensory and nutritional properties and with extended shelf life, the food industry has shown a significant amount of interest to novel processing technologies such as high hydrostatic pressure processing (HHP). Thanks to its effectiveness regarding microbial and enzyme inactivation and the preservation of the functionality of proteins and other bioactive compounds, HHP is one of the most popular technologies. Unlike other novel processing technologies, HHP can be applied to liquid as well as solid foods with a delicate nature, with and without packaging. Even though studies focusing on the HHP of different foods are reported in the current studies, comprehensive investigations focusing on the current status and future perspectives are still needed to determine its potential in food industry. This Special Issue, therefore, focuses on current research and future prospects of HHP in the food industry.

We look forward to your contributions to this Special Issue.

Prof. Dr. Gülsün Akdemir-Evrendilek
Guest Editor

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Keywords

high-pressure processing
high hydrostatic pressure
dynamic high pressure
ultra-high-pressure homogenization
food quality
inactivation modeling by high-pressure processing
food sustainability
hhp system design and future prospect
interactions of food components

Published Papers (1 paper)

Research

Open AccessFeature PaperArticle

Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams

Muhammad Syahmeer How

and

Foods 2023, 12(6), 1162; https://doi.org/10.3390/foods12061162 - 09 Mar 2023

Viewed by 392

Abstract

This study investigated the effect of high pressure processing (HPP) on the fatty acids and amino acids content in New Zealand Diamond Shell (Spisula aequilatera), Storm Shell (Mactra murchisoni), and Tua Tua (Paphies donacina) clams. The clam samples were subjected to HPP with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and holding times (5 and 600 s) at 20 °C. Partial Least Squares Discriminant Analysis (PLS-DA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) were deployed to fingerprint the discriminating amino and fatty acids post-HPP processing while considering their inherent biological variation. Aspartic acid (ASP), isoleucine (ILE), leucine (LEU), lysine (LYS), methionine (MET), serine (SER), threonine (THR), and valine (VAL) were identified as discriminating amino acids, while C18:0, C22:1n9, C24:0, and C25:5n3 were identified as discriminating fatty acids. These amino and fatty acids were then subjected to mixed model ANOVA. Mixed model ANOVA was employed to investigate the influence of HPP pressure and holding times on amino acids and fatty acids in New Zealand clams. A significant effect of pressure levels was reported for all three clam species for both amino and fatty acids composition. Additionally, holding time was a significant factor that mainly influenced amino acid content. butnot fatty acids, suggesting that hydrostatic pressure hardly causes hydrolysis of triglycerides. This study demonstrates the applicability of OPLS-DA in identifying the key discriminating chemical components prior to traditional ANOVA analysis. Results from this research indicate that lower pressure and shorter holding time (100 MPa and 5 s) resulted in the least changes in amino and fatty acids content of clams. Full article

(This article belongs to the Special Issue High-Pressure Processing Technology: Current Researches and Future Prospects in Food Industry)

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