Special Issue "High-Pressure Processing Technology: Current Researches and Future Prospects in Food Industry"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 20 June 2023 | Viewed by 510

Special Issue Editor

Department of Food Engineering, Faculty of Engineering, Bolu Abant İzzet Baysal University, Bolu, Turkey
Interests: innovative process technologies; process design; seed treatment; food safety; food waste valorization

Special Issue Information

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

Manuscript Submission Information

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  • 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)

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Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams
Foods 2023, 12(6), 1162; https://doi.org/10.3390/foods12061162 - 09 Mar 2023
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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 [...] Read more.
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
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