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Novel High Pressure-Based Applications in Food Technology
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Novel High Pressure-Based Applications in Food Technology

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

Deadline for manuscript submissions: 31 July 2024 | Viewed by 7075

Special Issue Editors

Dr. Miriam Pérez-Mateos

E-Mail Website
Guest Editor
Malta Consolider Team, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Madrid, Spain
Interests: surimi technology; high-pressure processing; hyperbaric storage; food preservation
Dr. Laura Otero

E-Mail Website
Guest Editor
Malta Consolider Team, Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Madrid, Spain
Interests: high-pressure processing; hyperbaric storage; innovative food freezing; food preservation; modeling
Dr. M. Elvira López-Caballero

E-Mail Website
Guest Editor
Institute of Food Science, Technology and Nutrition, ICTAN-CSIC, Madrid, Spain
Interests: food quality; microorganisms; minimal processing technologies; edible coatings/films; functional fish products; valorization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

High hydrostatic pressure (HHP) is a technology currently implemented in the food industry, mainly for the non-thermal pasteurization and shelf-life extension of food products. Many HHP-treated products are already available on the market, thus addressing consumers’ demands for safe, fresh-like products without added chemical preservatives. Moreover, considering the effects of HHP on food constituents, food structure, and chemical as well as enzymatic reactions, many other HHP-based applications have recently been envisaged, with potential interest in food technology, such as the pressure-assisted extraction of bioactive compounds, enzyme-catalyzed reactions under pressure, or hyperbaric storage, among others.

This Special Issue, “Novel High Pressure-Based Applications in Food Technology”, invites researchers to contribute original research or review articles that can fit into this main topic, including food preservation, effects on microorganisms, food structure as well as texture, the biological impact on food constituents, the modulation of enzymatic activity, hyperbaric storage, high-pressure-assisted extraction, combined technologies, and so on, taking into account the most recent trends and innovation features in the field.

Dr. Miriam Pérez-Mateos
Dr. Laura Otero
Dr. M. Elvira López-Caballero
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • high hydrostatic pressure
  • food preservation
  • microorganisms
  • chemical and enzymatic kinetics
  • food texture and structure
  • functionality of food components
  • hyperbaric storage
  • high-pressure-assisted extraction

Published Papers (6 papers)

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Research

24 pages, 3923 KiB  
Article
High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad
by Ana C. Lopes, Rui P. Queirós, Rita S. Inácio, Carlos A. Pinto, Susana Casal, Ivonne Delgadillo and Jorge A. Saraiva
Foods 2024, 13(9), 1304; https://doi.org/10.3390/foods13091304 - 24 Apr 2024
Viewed by 503
Abstract
Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work [...] Read more.
Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high-pressure processing (550 MPa/3 min/15 °C, HPP) on a fruit salad (composed of melon juice and pieces of Golden apple and Rocha pear) throughout 35 days of storage at 4 °C. For the physicochemical properties analysed (browning degree, polyphenol oxidase activity, antioxidant activity (ABTS assay), and volatile profile), a freshly made fruit salad was used, while for the microbiological tests (total aerobic mesophiles, and yeast and moulds) spoiled melon juice was added to the fruit salad to increase the microbial load and mimic a challenge test with a high initial microbial load. It was determined that processed samples were more microbiologically stable than raw samples, as HPP enabled a reduction of almost 4-log units of both total aerobic mesophiles and yeasts and moulds, as well as an almost 1.5-fold increase in titratable acidity of the unprocessed samples compared to HPP samples. Regarding browning degree, a significant increase (p < 0.05) was observed in processed versus unprocessed samples (roughly/maximum 68%), while the addition of ascorbic acid decreased the browning of the samples by 29%. For antioxidant activity, there were no significant differences between raw and processed samples during the 35 days of storage. An increase in the activity of polyphenol oxidase immediately after processing (about 150%) was confirmed, which was generally similar or higher during storage compared with the raw samples. Regarding the volatile profile of the product, it was seen that the compounds associated with melon represented the biggest relative percentage and processed samples revealed a decrease in the relative quantity of these compounds compared to unprocessed. Broadly speaking, HPP was shown to be efficient in maintaining the stability and overall quality of the product while assuring microbial safety (by inactivating purposely inoculated microorganisms), which allows for longer shelf life (7 versus 28 days for unprocessed and processed fruit salad, respectively). Full article
(This article belongs to the Special Issue Novel High Pressure-Based Applications in Food Technology)
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17 pages, 2197 KiB  
Article
The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage
by Hana Scepankova, Juraj Majtan, Leticia M. Estevinho and Jorge A. Saraiva
Foods 2024, 13(7), 989; https://doi.org/10.3390/foods13070989 - 24 Mar 2024
Viewed by 763
Abstract
In commercially available honey, the application of a heat treatment to prevent spoilage can potentially compromise its beneficial properties and quality, and these effects worsen with extended storage. The high-pressure processing (HPP) of honey is being explored, but its long-term impact on honey [...] Read more.
In commercially available honey, the application of a heat treatment to prevent spoilage can potentially compromise its beneficial properties and quality, and these effects worsen with extended storage. The high-pressure processing (HPP) of honey is being explored, but its long-term impact on honey quality has not been characterised yet. This study evaluated the effects of HPP and thermal processing on the microbial load, physicochemical quality (i.e., hydroxymethylfurfural content and diastase activity), and antioxidant capacity of honey after treatment and following extended storage (6, 12, and 24 months) at 20 °C. Pasteurization (78 °C/6 min) effectively eliminated the microorganisms in honey but compromised its physicochemical quality and antioxidant activity. HPP initially showed sublethal inactivation, but storage accelerated the decrease in yeasts/moulds and aerobic mesophiles in honey (being <1 log CFU/g after 24 months of storage) compared to unprocessed honey and honey thermally treated under mild conditions (55 °C/15 min). The physicochemical characteristics of the quality of HPP-treated honey and raw unprocessed honey did change after long-term storage (24 months) but remained within regulatory standards. In conclusion, HPP emerged as a more suitable and safe preservation method for Apis mellifera honey, with a minimal risk of a loss of antioxidant activity compared to traditional industrial honey pasteurization. Full article
(This article belongs to the Special Issue Novel High Pressure-Based Applications in Food Technology)
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14 pages, 2628 KiB  
Article
High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage
by Berta Polanco-Estibález, Rodrigo García-Santa-Cruz, Rui P. Queirós, Vinicio Serment-Moreno, Mario González-Angulo, Carole Tonello-Samson and Maria D. Rivero-Pérez
Foods 2023, 12(23), 4231; https://doi.org/10.3390/foods12234231 - 23 Nov 2023
Viewed by 1851
Abstract
Cold brew coffee (CBC) has gained in popularity due to its distinct sensory experience. However, CBC can pose a risk for bacterial pathogens if not stored properly. High-Pressure Processing (HPP) is a nonthermal technology that can improve the safety of CBC while maintaining [...] Read more.
Cold brew coffee (CBC) has gained in popularity due to its distinct sensory experience. However, CBC can pose a risk for bacterial pathogens if not stored properly. High-Pressure Processing (HPP) is a nonthermal technology that can improve the safety of CBC while maintaining its quality. In this study, CBC made from ground roasted coffee grains was processed at 600 MPa for 3 min and stored at 4 or 23 °C for 90 days. The microbiological quality indicators remained stable throughout the study period. Physicochemical and quality parameters, such as pH, total dissolved solids, titratable acidity, color, total phenolic compounds and antioxidant activity, were not significantly affected by HPP. Both unprocessed and HPP CBC samples showed changes in pH, titratable acidity and color stability after 60 days at 23 °C. Unprocessed CBC samples spiked with Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica showed decreased counts, but the pathogens were still detectable after 60 days at 4 °C and after 90 days at 23 °C. HPP achieved a >6-log10 reduction in the species tested, with non-detectable levels for at least 90 days at both storage temperatures. These findings suggest that HPP can effectively control vegetative pathogens and spoilage microorganisms in CBC while preserving its quality attributes. Full article
(This article belongs to the Special Issue Novel High Pressure-Based Applications in Food Technology)
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14 pages, 5983 KiB  
Article
High-Pressure Pasteurization of Oat Okara
by Amanda Helstad, Ali Marefati, Cecilia Ahlström, Marilyn Rayner, Jeanette Purhagen and Karolina Östbring
Foods 2023, 12(22), 4070; https://doi.org/10.3390/foods12224070 - 09 Nov 2023
Viewed by 1236
Abstract
The issue of the short microbiological shelf life of residues from the plant-based beverage industry creates a large food waste problem. Today, the oat beverage residue, in this study referred to as oat okara, is generally converted to energy or used as [...] Read more.
The issue of the short microbiological shelf life of residues from the plant-based beverage industry creates a large food waste problem. Today, the oat beverage residue, in this study referred to as oat okara, is generally converted to energy or used as animal feed. High-pressure pasteurization (200 MPa, 400 MPa, and 600 MPa) was applied to oat okara to investigate the effect on shelf life and microbiological activity. A 4-week microbiological storage study was performed and thermal properties, viscosity, and water and oil holding capacities were analyzed. The total aerobic count, including yeast and mold, was significantly reduced (p < 0.05) by 600 MPa after four weeks of storage at 4 °C. The content of lactic acid bacteria after four weeks of storage was low for untreated oat okara (3.2 log CFU/g) but, for 600 MPa, the content remained at the detection limit (2.3 log CFU/g). Conversely, the treatments of 200 MPa and 400 MPa increased the microbial content of the total aerobic count significantly (p < 0.05) after two weeks in comparison to untreated oat okara. The thermal properties of untreated and high-pressure-treated oat okara demonstrated an increase in protein denaturation of the 12S globulin, avenalin, when higher pressure was applied (400–600 MPa). This was also confirmed in the viscosity measurements where a viscosity peak for avenalin was only present for untreated and 200 MPa treated oat okara. The water holding capacity did not change as a function of high-pressure treatment (3.5–3.8 mL/g) except for the treatment at 200 MPa, which was reduced (2.7 mL/g). The oil holding capacity was constant (1.2–1.3 mL/g) after all treatments. High-pressure pasteurization of 600 MPa reduced the microbial content in oat okara resulting in a shelf life of 2–4 weeks. However, more research is required to identify the microorganisms in oat okara to achieve a microbiologically safe product that can be used for food applications. Full article
(This article belongs to the Special Issue Novel High Pressure-Based Applications in Food Technology)
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14 pages, 2199 KiB  
Article
Combined Effect of High Hydrostatic Pressure and Proteolytic Fraction P1G10 from Vasconcellea cundinamarcensis Latex against Botrytis cinerea in Grape Juice
by María José Torres-Ossandón, Luis Castillo, Elsa Uribe, Cristina Bilbao-Sainz, Kong Shun Ah-Hen and Antonio Vega-Gálvez
Foods 2023, 12(18), 3400; https://doi.org/10.3390/foods12183400 - 12 Sep 2023
Cited by 1 | Viewed by 862
Abstract
The effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex was studied to find out whether a synergy exists in the growth inhibition of Botrytis cinerea in grape juice, contributing to the improvement of conservation techniques and extending [...] Read more.
The effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex was studied to find out whether a synergy exists in the growth inhibition of Botrytis cinerea in grape juice, contributing to the improvement of conservation techniques and extending the shelf life and quality of food products. Grape juice (GJ) diluted to 16 °Brix with a water activity (aw) of 0.980 was prepared from a concentrated GJ and used in this study. Results indicated a 92% growth inhibition of B. cinerea when exposed to 1 mg/mL of P1G10 and 250 MPa/4 min of pressure treatment. The proximate composition and antioxidant compounds present in the GJ were not significantly affected after the treatments. Eight phenolic compounds and two flavonoids in GJ were identified and quantified, with values fluctuating between 12.77 ± 0.51 and 240.40 ± 20.9 mg/L in the control sample (0.1 MPa). The phenolic compounds showed a significant decrease after the applied treatments, with the HHP sample having a content of 65.4 ± 6.9 mg GAE/100 mL GJ. In conclusion, a synergistic effect at moderate HHP of 250 MPa/4 min with the addition of P1G10 was observed, and the successful development of a stable and acceptable GJ product was possible. Full article
(This article belongs to the Special Issue Novel High Pressure-Based Applications in Food Technology)
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Graphical abstract

13 pages, 2726 KiB  
Article
Effect of High-Pressure Processing on the Qualities of Carrot Juice during Cold Storage
by Chiu-Chu Hwang, Hung-I Chien, Yi-Chen Lee, Chung-Saint Lin, Yun-Ting Hsiao, Chia-Hung Kuo, Feng-Lin Yen and Yung-Hsiang Tsai
Foods 2023, 12(16), 3107; https://doi.org/10.3390/foods12163107 - 18 Aug 2023
Cited by 3 | Viewed by 1258
Abstract
This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant properties of carrot [...] Read more.
This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant properties of carrot juice stored at 4 °C for 15 days. In terms of microbiological quality, the total plate count (TPC), coliform bacteria, and Salmonella spp. rose rapidly in the control group (untreated) as the storage time increased. However, for the blanching group, these values climbed more gradually, surpassing the microbiological limits for juice beverages (TPC < 4 log CFU/mL, Coliform < 10 MPN/mL, and Salmonella spp. negative) on the 9 days of storage. In contrast, TPC, coliforms, and Salmonella spp. were undetectable in the HPP and blanching/HPP samples throughout the storage period. Additionally, as storage time lengthened, the pH, total soluble solids, and Hunter colour values (L, a, b) diminished in the control and blanching groups, whilst titratable acidity and browning degree intensified. However, the HPP and blanching/HPP noticeably delayed these decreases or increases. Moreover, although the total phenolic content and DPPH radical scavenging ability in the HPP samples remained relatively stable during storage and were lower compared to other groups, the β-carotene content was higher at the end of the storage period. In summary, HPP can effectively deactivate microorganisms in carrot juice, irrespective of whether blanching is applied, and can impede reductions in pH, increases in acidity, and colour changes, ultimately extending the juice’s shelf life. Full article
(This article belongs to the Special Issue Novel High Pressure-Based Applications in Food Technology)
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