Manufacturing Pasteurisation without heat High-pressure processing (HPP), also known as high-pressure pascalisation or cold
pasteurisation is a non-thermal food and beverage preservation method that guarantees food safety and achieves an increased shelf life – all while maintaining the optimum attributes of fresh products. Ingredients Insight presents an extract from the study ‘High Pressure Processing Combined with Selected Hurdles’ by Peiqing Yang, Lei Rao, Liang Zhao, Xiaomeng Wu, Yongtao Wang and Xiaojun Liao on why further research is needed on pressure resistance.
PP is based on the use of high isostatic pressure transmitted by water of up to 6,000 bar/600MPa/87,000psi, held for a few minutes. This pressure is transmitted uniformly and instantaneously throughout the product, therefore achieving an effect equivalent to pasteurisation, except without the use of heat. However, for vegetative microorganisms, the existence of pressure-resistant subpopulations, the revival of sublethal injury (SLI) state cells, and the resuscitation of viable but non- culturable (VBNC) state cells may constitute potential food safety risks and pose challenges for the further development of HPP application. HPP combined with selected hurdles, such as moderately elevated or low-temperature, low-pH, natural antimicrobials (bacteriocin, lactate, reuterin, endolysin, lactoferrin, lactoperoxidase system, chitosan, essential oils), or other non-thermal processing (NTP), such as CO2
H , UV-TiO2
photocatalysis, ultrasound, pulsed electric field, ultrafiltration, have all been highlighted as feasible
alternatives to enhance microbial inactivation – a synergistic or additive effect. These combinations can effectively eliminate the pressure-resistant subpopulation, reduce the population of SLI or VBNC state cells and inhibit their revival or resuscitation. Food safety and quality are eternal topics for the development of food science. Experts in the food industry have been dedicated to developing food- processing methods to achieve microbial inactivation and to ensure the flavour, colour, taste, and form of foods maintained unchanged to some extent. Thermal processing is a classic technique applied in the food industry to ensure microbial safety using high temperatures. Currently, a growing consumer demand for healthy, nutritious, and fresh qualities of food products leads to continuous improvements of NTP, which can be defined as those achieving microbial inactivation by not employing high temperature as a main factor and thus avoiding quality-loss during thermal treatment. Since the 1990s, HPP has experienced huge growth in food engineering
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