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Publicação
High Pressure Processing Applications in Plant Foods
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Orientador(es)
Resumo(s)
High pressure processing (HPP) is a cold pasteurization technology by which products,
prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic
pressure (300–600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate
products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw
materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health
effective components. Such components can play an important role as a preventive tool against
the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of
fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and
HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form
and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality.
Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP
treated products
Descrição
Palavras-chave
fruit and vegetable products HPP heat assisted HPP effect on microorganisms effect on endogenous enzymes industrial equipment
Contexto Educativo
Citação
Houška, M.; Silva, F.V.M.; Evelyn; Buckow, R.; Terefe, N.S.; Tonello, C. High Pressure Processing Applications in Plant Foods. Foods 2022, 11, 223
Editora
MDPI