High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

No votes yet
Your rating: None

Consumers demand foods that are easy to consume and that are of high nutritional and sensory quality. Therefore, they appreciate the similarity of minimally processed products to fresh products. In recent years, the food industry has shown increased interest in nonthermal preservation technologies, because they provide products of proven quality and can be an alternative to traditional thermal methods, thus increasing added value. This review examines the effects of high pressure processing (HPP) on the nutritional and physicochemical parameters of fluid foods. While some general trends can be observed, the effects of HPP differ not only according to treatment intensity, but also according to the food matrix, suggesting that each matrix should be studied separately.

Francisco J. Barba
María J. Esteve
Ana Frígola
Comprehensive Reviews in Food Science and Food Safety