High-pressure processing of foods technology and applications

Handbook of Food Processing: Food Preservation

Volumn , Issue , 2015, Pages 443-468

  Katsaros, George ^a   Alexandrakis, Z ^a   Taoukis, Petros ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOLOGY; FLAVOR COMPOUNDS; FOOD PRESERVATION; FRUIT JUICES; FRUITS; MICROORGANISMS; NUTRIENTS; PASTEURIZATION; PRESSURIZATION; STERILIZATION (CLEANING);

CLOSTRIDIUM BOTULINUM; HIGH PRESSURE HIGH TEMPERATURE; HIGH PRESSURE PASTEURIZATIONS; HIGH PRESSURE PROCESSING; HIGH-TEMPERATURE SHORT-TIME PROCESS; NUTRITIONAL CHARACTERISTICS; SPOILAGE MICROORGANISMS; THERMAL STERILIZATION;

CHEMICAL CONTAMINATION;

EID: 85040074583     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b19397     Document Type: Chapter

References (101)

1. Ahn J, Balasubramaniam VM and Yousef AE (2007). Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. International Journal of Food Microbiology 113: 321-329.
2. Alexandrakis Z, Katsaros G, Stavros P, Katapodis P, Nounesis G, Taoukis P (2014a). Comparative structural changes and inactivation kinetics of pectin methylesterases from different orange cultivars processed by high pressure. Food Bioprocess Technology 7: 853-867. doi: 10.1007/s11947-013-1087-7
3. Alexandrakis Z, Kyriakopoulou K, Katsaros G, Krokida M, Taoukis P (2014b) Process condition optimization of high pressure pasteurized sea buckthorn juice with long shelf-life and antioxidant activity. Food Bioprocess Technology 7: 3226-3234.
4. Alpas H, Bozoglu F (2003) Efficiency of high pressure treatment for destruction of Listeria monocytogenes in fruit juices. FEMS Immunology and Medical Microbiology 35: 269-273.
5. Arena E, Fallico B, Maccarone E, Sofia VS (2001) Thermal damage in blood orange juice: Kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation. International Journal of Food Science and Technology 36: 145-151.
6. Balogh T, Smout C, Ly-Nguyen B, Van Loey A, Hendrickx M (2004) Thermal and high pressure inactivation kinetics of carrot pectinmethylesterase (PME): From model systems to real foods. Innovative Food Science and Emerging Technologies 5: 429-436.
7. Basak S, Ramaswamy HS (1996) Ultra high pressure treatment of orange juice: A kinetic study on inactivation of pectin methyl esterase. Food Research International 29(7): 601-607.
8. Basak S, Ramaswamy HS, Piette JPG (2002) High pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae in single strength and concentrated orange juice. Innovative Food Science and Emerging Technologies 3: 223-231.
9. Bayindirli A, Alpas H, Bozoglu F, Hizal M (2006) Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. Food Control 17: 52-58.
10. Boulekou SS, Katsaros GJ, Taoukis PS (2009) Inactivation kinetics of peach pulp pectin methylesterase as a function of high hydrostatic pressure and temperature process conditions. Food Bioprocess Technology 3: 699-706. doi: 10.1007/s11947-008-0132-4
11. Buckow R, Weiss U, Knorr D (2009) Inactivation kinetics of apple polyphenol oxidase in different pressuretemperature domains. Innovative Food Science and Emerging Technologies 10: 441-448.
12. Butz P, Tauscher B (2002) Emerging technologies: Chemical aspects. Food Research International 35: 279-284.
13. Cameron RG, Baker RA, Grohmann K. (1997) Citrus tissue extracts affect juice cloud stability. Journal of Food Science 62(2): 242-245.
14. Cano MP, Hernandez A, De Ancos B (1997) High pressure and temperature effects on enzyme inactivation in strawberry and orange products. Journal of Food Science 62(1): 85-88.
15. Castro SM, Saraiva JA, Lopes-da-Silva JA et al. (2008) Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chemistry 107: 1436-1449. doi: 10.1016/j.foodchem.2007.09.074
16. Castro SM, Van Loey A, Saraiva JA, Smout C, Hendrickx M (2006) Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments. Journal of Food Engineering 75: 50-58.
17. Cheah PB, Ledward DA (1995) High-pressure effects on lipid oxidation. Journal of the American Oil Chemists’ Society 72(9): 1059-1063.
18. Cheah PB, Ledward DA (1997) Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat. Journal of Food Science 62: 1135.
19. Cheftel J-C (1991) Applications des hautes pressions en technologie alimentaire. Industrial Alimentaire Agriculture 108(3): 141-153.
20. Cheftel J-C (1995) High pressure, microbial inactivation and food preservation. Food Science Technology 1: 75-90.
21. De Ancos B, Gonzalez E, Cano MP (2000) Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees. Journal of Agricultural and Food Chemistry 48(8): 3542-3548.
22. Eagerman BA, Rouse AH (1976) Heat inactivation temperature-time relationships for pectinesterase inactivation in citrus juices. Journal of Food Science 41(6): 1396-1397.
23. Erkmen O, Dogan C (2004) Kinetic analysis of E. coli inactivation by high hydrostatic pressure in broth and food. Food Microbiology 21: 181-185.
24. Fernández-García A, Butz P, Bognar A, Tauscher B (2001a) Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging. European Food Research and Technology 213(4-5): 290-296.
25. Fernández-García A, Butz P, Tauscher B (2001b) Effects of high pressure processing on carotenoid extractability, antioxidant activity, glucose diffusion, and water binding of tomato puree (Lycopersicon esculentum Mill.). Journal of Food Science 66(7): 1033-1038.
26. Fernández García A, Butz P, Tauscher B (2000) Does the antioxidant capacity of high pressure treated apple juice change during storage? High Pressure Research 19: 153-160.
27. Fonberg-Broczek M, Arabas J, Kostrzewa E, Reps A, Szczawiński J, Szczepek J, Windyga B, Porowski S (1999) High pressure treatment of fruit, meat, and cheese products: Equipment, methods and results. In Processing Foods. Quality Optimisation and Process Assessment (pp. 281-300), Oliveira FAR, Oliveira JC (Eds.). CRC Press LLC, Boca Raton, FL.
28. Garcia-Palazon A, Suthanthangjai W, Kajda P, Zabetakis I (2004) The effects of high hydrostatic pressure on beta-glucosidase, peroxidase and polyphenol oxidase in red raspberry (Rubus idaeus) and strawberry (Fragariaxananassa). Food Chemistry 88: 7-10.
29. Gardner PT, White TAC, Mcphail DB, Duthie GG (2000) The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry 68: 471-474.
30. Goodner JK, Braddock RJ, Parish ME (1998) Inactivation of pectinesterase in orange and grapefruit juices by high pressure. Journal of Agricultural and Food Chemistry 46(5): 1997-2000.
31. Goodner JK, Braddock RJ, Parish ME, Sims CA (1999) Cloud stabilization of orange juice by high pressure processing. Journal of Food Science 64(4): 699-700.
32. Goyle A, Ojha P (1998) Effect of storage on vitamin C, microbial load and sensory attributes of orange juice. Journal of Food Science and Technology 35(4): 346-348.
33. Grant S, Patterson M, Ledward D (2000) Food processing gets freshly squeezed. Chemistry and Industry (24 January 2000): 55-58.
34. Guiavarch Y, Segovia O, Hendrickx M, Van Loey A (2005) Purification, characterization, thermal and highpressure inactivation of a pectin methylesterase from white grapefruit (Citrus paradisi). Innovative Food Science of Emerging Technologies 6: 363-371. doi: 10.1016/j.ifset.2005.06.003
35. Hauben KJA, Wuytac EY, Soontjens CF, Michiels CW (1996) High pressure transient sensitization of Escherichia coli to lysozyme and nisin by disruption of outer membrane permeability. Journal of Food Protection 59: 350-359.
36. Hayakawa I, Kanno T, Tomita M, Fujio Y (1994) Application of high pressure for spore inactivation and protein denaturation. Journal of Food Science 59: 159-163.
37. He H, Adams RM, Farkas DF, Morrissey MT (2002) Use of high-pressure processing for oyster shucking and shelf-life extension. Journal of Food Science 67(2): 640-645.
38. Hendrickx MEG, Knorr D (2002) Ultra High Pressure Treatment of Foods. New York: Kluwer Academic. Aspen food engineering series.
39. Hite B (1899) The effect of pressure in the preservation of milk. Bulletin, West Virginia University Agricultural Experiment Station Vol. 58, pp. 15-35.
40. Hoover DG, Metrick C, Papineau AM, Farkas DF, Knorr D (1989) Biological effects of high hydrostatic pressure on food microorganisms. Food Technology 43: 99-107.
41. Irwe S, Olsson I (1994) Reduction of pectinesterase activity in orange juice by high pressure treatment. In RP Singh, FAR Oliveira (Eds.) Minimal Processing of Foods and Process Optimisation-An Interface (pp. 35-42). Boca Raton, FL: CRC Press.
42. Johnston DE, Austin BA, Murphy RJ (1993) Properties of acid-set gels prepared from high-pressure treated skim milk. Milchwissenschaft 48: 206-209.
43. Kalchayanand N, Sikes T, Dunne CP, Ray B (1995) Bacteriocin based biopreservatives add an extra dimension in food preservation by hydrostatic pressure. In: Activities Report of Rand D Associates (Vol. 48(1), pp. 280-286). San Antonio, TX: Research and Development Associates for Military Food and Packaging Systems, Inc.
44. Kalchayanand N, Sikes T, Dunne CP, Ray B (1998) Factors influencing death and injury of foodborne pathogens by hydrostatic pressure-pasteurization. Food Microbiology 15: 207-214.
45. Katsaros GI, Apseridis I, Taoukis PS (2006) Modelling of high hydrostatic pressure inactivation of pectinmethylesterase from persimmon (Diospyros virginiana). IUFoST Edpsciences, doi: 10.1051/IUFoST: 20060753
46. Katsaros GI, Giannoglou MN, Taoukis PS (2009a) Kinetic study of the combined effect of high hydrostatic pressure and temperature on the activity of Lactobacillus delbrueckii ssp. bulgaricus aminopeptidases. Journal of Food Science 74(5): E219-E225. doi: 10.1111/j.1750-3841.2009.01148.x
47. Katsaros GI, Katapodis P, Taoukis PS (2009b) High hydrostatic pressure inactivation kinetics of the plant proteases ficin and papain. Journal of Food Engineering 91: 42-48.
48. Katsaros GI, Katapodis P, Taoukis PS (2009c) Modeling the effect of temperature and high hydrostatic pressure on the proteolytic activity of kiwi fruit juice. Journal of Food Engineering 94: 40-45. doi: 10.1016/ j.jfoodeng.2009.02.026
49. Katsaros GI, Tsevdou M, Panagiotou T, Taoukis PS (2010) Kinetic study of high pressure microbial and enzyme inactivation and selection of pasteurisation conditions for Valencia Orange Juice. International Journal of Food Science and Technology 45: 1119-1129. doi: 10.1111/j.1365-2621.2010.02238.x
50. Katsaros G, Taoukis P (2015) New innovative technologies. In Food Engineering Handbook. Food Process Engineering (pp. 595-628), T Varzakas, C Tzia, (Eds.). CRC Press, Boca Raton, FL.
51. Knorr D (1995) High-pressure effects on plant derived foods. In High-Pressure Processing of Foods, (pp. 123-125) DA Ledward, DE Johnston, RG Earnshaw, APM Hasting, (Eds.). Nottingham, U.K.: Nottingham University Press.
52. Knorr E Hendrickx M (2003) High Pressure Treatment of Foods, Kluwer Academic/Plenum Publishers, New York.
53. Koseki S, Mizuno Y, Yamamoto K (2008) Use of mild-heat treatment following high-pressure processing to prevent recovery of pressure-injured Listeria monocytogenes in milk. Food Microbiology 25: 288-293.
54. Krebbers, B, Matser AM, Hoogerwerf SW, Moezelaar R, Tomassen MMM, van den Berg RW (2003) Combined high-pressure and thermal treatments for processing of tomato puree: Evaluation of microbial inactivation and quality parameters. Innovative Food Science & Emerging Technology 4(4): 377-385.
55. Krebbers B, Matser AM, Koets M, van den Berg RW (2002). Quality and storage-stability of high-pressure preserved green beans. Journal of Food Engineering 54(1): 27-33.
56. Lado BH, Yousef AE (2002) Alternative food-preservation technologies: Efficacy and mechanisms. Microbes and Infection 4: 433-440.
57. Leadley C (2005) High pressure sterilisation: A review. Campden & Chorleywood Food Research Association 47: 1-42.
58. Lee HS, Alfred L (1992) Antioxidative activity of browning reaction products isolated from storage-aged orange juice. Journal of Agricultural and Food Chemistry 40: 550-552.
59. Lee HS, Chen CS (1998) Rates of vitamin C loss and discoloration in clear orange juice concentrate during storage at temperatures of 4-24°C. Journal of Agricultural and Food Chemistry 46: 4723-4727.
60. Lindley MG (1998) The impact of food processing on antioxidants in vegetable oils, fruits and vegetables. Trends in Food Science and Technology 9: 336-340.
61. Lopez Fandino R, Carrascossa AV, Olano A (1996) The effects of high pressure on whey protein denaturation and cheese making properties of raw milk. Journal of Dairy Science 79: 929-936.
62. Ly-Nguyen B, Van Loey A, Fachin D, Verlent I, Duvetter T, Vu ST, Smout C, Hendrickx ME (2002a) Strawberry pectin methylesterase (PME): Purification, characterization, thermal and high-pressure inactivation. Biotechnology Progress 18: 1447-1450.
63. Ly-Nguyen B, Van Loey A, Fachin D, Verlent I, Indrawati, Hendrickx M (2002b) Purification, characterization, thermal and high-pressure inactivation of pectin methylesterase from bananas (cv. Cavendish). Biotechnology and Bioengineering 78: 683-691.
64. Ly-Nguyen B, Van Loey A, Fachin D, Verlent I, Indrawati, Hendrickx M (2002c) Partial purification, characterization and thermal and high-pressure inactivation of pectin methylesterase from carrots (Daucus carrota L.). Journal of Agricultural and Food Chemistry 50: 5437-5444.
65. Ly-Nguyen B, Van Loey AM, Smout C, Ozcan SE, Fachin D, Verlent I, Truong SV, Duvetter T, Hendrickx ME (2003a) Mild-heat and high-pressure inactivation of carrot pectin methylesterase: A kinetic study. Journal of Food Science 68: 1377-1383.
66. Ly-Nguyen B, Van Loey AM, Smout C, Verlent I, Duvetter T, Hendrickx M (2003b) Effects of mild heat and high pressure processing on banana pectinmethylesterase: A kinetic study. Journal of Agricultural and Food Chemistry 51: 7974-7979.
67. Mackey BM, Forestiera K, Isaacs N (1995) Factors affecting the resistance of Listeria monocytogenes to high hydrostatic products. Food Biotechnology 9(1/2): 1-11.
68. Mallidis C, Galiatsatou P, Taoukis PS, Tassou C (2003) The kinetic evaluation of the use of high hydrostatic pressure to destroy Lactobacillus plantarum and Lactobacillus brevis. International Journal of Food Science and Technology 38: 579-585.
69. Malone AS, Wick C, Shellhammer TH, Courtney PD (2003) High pressure effects on proteolytic and glycolytic enzymes involved in cheese manufacturing. Journal of Dairy Science 86: 1139-1146.
70. Manvell C (1996) Opportunities and problems of minimal processing and minimally processed foods. EFFOST/ GDI. Congress on Minimal Processing of Foods. November 6-8, 1996.
71. MarketsandMarkets report (2013) HPP (high pressure processing) market by equipment type (orientation, vessel size), application (meat, seafood, beverage, fruit & vegetable), product type (meat & poultry, seafood, juice, ready meal, fruit & vegetable) & geography-Forecast to 2018, Report code: FB 2151, November 2013.
72. Matser AM, Krebbers B, van den Berg RW, Bartels PV (2004) Advantages of high pressure sterilization on quality of food products. Trends in Food Science and Technology 15(2): 79-85.
73. Meyer P (2000) Ultra high pressure, high temperature food preservation process. US Patent 6,017,572.
74. Miller NJ, Rice-Evans CA (1997) The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink. Food Chemistry 60: 331-337.
75. Mussa DM, Ramaswamy HS, Smith JP (1999) High pressure (HP) destruction kinetics of Listeria monocytogenes Scott A in raw milk. Food Research International 31: 343-350.
76. Nicoli M, Anese M, Parpinel MT, Franceschi S, Lerici CR (1997) Loss and/or formation of antioxidants during food processing and storage. Cancer Letters 114: 71-74.
77. Norton T, Sun D-W (2008) Recent advances in the use of high pressure as an effective processing technique in the food industry. Food Bioprocess Technology 1(1): 2-34.
78. Patterson MF, Quinn M, Simpson R, Gilmour A (1995) Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. Journal of Food Protection 58: 524-529.
79. Plaza L, Duvetter T, Monfort S, Clynen E, Schoofs L, Van Loey AM et al. (2007) Purification and thermal and high-pressure inactivation of pectinmethylesterase isoenzymes from tomatoes (Lycopersicon esculentum): A novel pressure labile isoenzyme. Journal of Agricultural and Food Chemistry 55(22): 9259-9265.
80. Polydera AC, Galanou E, Stoforos NG, Taoukis PS (2004) Inactivation kinetics of pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions. Journal of Food Engineering 62: 291-298. doi: 10.1016/S0260-8774(03)00242-5
81. Polydera AC, Stoforos NG, Taoukis PS (2003) Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. Journal of Food Engineering 60: 21-29. doi: 10.1016/S0260-8774(03)00006-2
82. Raoult-Wack AL (1994) Recent advances in the osmotic dehydration of foods. Trends in Food Science and Technology 5: 255-260.
83. Rapeanu G, Van Loey AM, Smout C, Hendrickx M (2005) Effect of pH on thermal and/or pressure inactivation of victoria grape (Vitis vinifera sativa) Polyphenol Oxidase: A kinetic study. Journal of Food Science 70(5): E301-E307.
84. Rapisarda P, Tomaino A, Lo Cascio R et al. (1999) Antioxidant effectiveness as influenced by phenolic content of fresh orange juices. Journal of Agricultural and Food Chemistry 47(11): 4718-4723.
85. Riahi E, Ramaswamy HS (2003) High-pressure processing of apple juice: Kinetics of pectin methyl esterase inactivation. Biotechnology Progress 19: 908-914. doi: 10.1021/bp025667z
86. Rodrigo D, Cortes C, Clynen E, Schoofs L, Van Loey A, Hendrickx M (2006) Thermal and high-pressure stability of purified polygalacturonase and pectinmethylesterase from four different tomato processing varieties. Food Research International 39: 440-448.
87. Sale AJH, Gould GW, Hamilton WA (1970) Inactivation of bacterial spores by hudrostatic pressure. Journal of General Microbiology 60: 323-334.
88. Sampedro F, Rodrigo D, Hendrickx M (2008) Inactivation kinetics of pectin methyl esterase under combined thermal high-pressure treatment in an orange juice-milk beverage. Journal of Food Engineering 86(1): 133-139.
89. Sila DN, Smout C, Satara Y, Truong V, Van Loey A, Hendrickx M (2007) Combined thermal and high pressure effect on carrot pectinmethylesterase stability and catalytic activity. Journal of Food Engineering 78: 755-764.
90. Smelt JPPM (1998) Recent advances in the microbiology of high pressure processing. Trends in Food Science and Technology 9: 152-158.
91. Stoforos NG, Crelier S, Robert MC, Taoukis PS (2002) Kinetics of tomato pectin methylesterase inactivation by temperature and high pressure. Journal of Food Science 67(3): 1026-1031.
92. Stoforos NG, Taoukis PS (1998) A theoretical procedure for using multiple response time-temperature integrators for the design and evaluation of thermal processes. Food Control 9(5): 279-287. doi.org/10.1016/ S0956-7135(98)00017-6
93. Styles MF, Hoover DG, Farkas DF (1991) Response of Listeria monocytogenes and Vibrio parahaemolyticus to high hydrostatic pressure. Journal of Food Science 56(5): 1404-1407.
94. Terefe NS, Yang YH, Knoerzer K, Buckow R, Versteeg C (2010) High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree. Innovative Food Science and Emerging Technologies 11: 52-60.
95. Tewari G, Jayas DS, Holley RA (1999) High pressure processing of foods: An overview. Science des Aliments 19: 619-661.
96. Van Den Broeck I, Ludikhuyze LR, Van Loey AM, Hendrickx ME (2000a) Effect of temperature and/or pressure on tomato pectinesterase activity. Journal of Agricultural and Food Chemistry 48(2): 551-558.
97. Van Den Broeck I, Ludikhuyze LR, Van Loey AM, Hendrickx ME (2000b) Inactivation of orange pectinesterase by combined high-pressure and -temperature treatments: A kinetic study. Journal of Agricultural and Food Chemistry 48(5): 1960-1970.
98. Verlent I, Hendrickx M, Verbeyst L, Van Loey F (2007) Effect of temperature and pressure on the combined action of purified tomato pectinmethylesterase and polygalacturonase in presence of pectin. Enzyme and Microbial Technology 40: 1141-1146.
99. Versteeg C, Rombouts FM, Spaansen CH, Pilnik W (1980) Thermostability and orange juice cloud destabilizing properties of multiple pectinesterases from orange. Journal of Food Science 45(4): 969-998.
100. Yuste J, Capellas M, Pla R, Fung D, Mor-mur M (2001) High pressure processing for food safety and preservation: A review. Journal of Rapid Methods & Automation in Microbiology 9(1): 1-10.
101. Zhang G, Sofyan M, Hamaker BR (2008) Slowly digestible state of starch: Mechanism of slow digestion property of gelatinized maize starch. Journal of Agricultural and Food Chemistry 56: 4695-4702.