High hydrostatic pressure processing of fruit and vegetable products

• Published in: Food reviews international 2005-10, Vol.21 (4), p.411-425
• Main Authors: Guerrero-Beltran, J.A, Barbosa-Canovas, G.V, Swanson, B.G
• Format: Article
• Language: English
• Subjects: enzyme inactivation; food nutrient losses; food processing quality; food spoilage; fruit and vegetables; fruits (food); heat treatment; HHP and enzymes; HHP and microorganisms; High pressure; high pressure treatment; microbial contamination; shelf life; vegetables
• ISSN: 8755-9129; 1525-6103
• DOI: 10.1080/87559120500224827

High hydrostatic pressure (HHP) as a minimal thermal technology is a valuable tool for microbiologically safe and shelf-stable fruit and vegetable production. Microorganisms and deteriorative enzymes can be inhibited or inactivated depending on the amount of pressure and time applied to the product. The resistance of microorganisms and enzymes to pressure in fruit and vegetable products also is dependent on both the type and the amount of enzymes or microorganisms as well as food composition. While on one hand, microorganisms (other than spores) can be inactivated at mild pressures (< 300 MPa), on the other, enzymes can be very resistant to pressure and their resistance may increase when isolated forms are pressurized. Nevertheless, microbiologically safe fruit and vegetable products can be obtained without change in flavor if temperature is not increased beyond pasteurization temperatures. The remaining enzyme activity in HHP processed fruit and vegetable products can be delayed if a combination of obstacles, such as refrigeration temperatures, low pH, and antibrowning agents, are used to increase the shelf life of these types of products. Therefore, HHP is a promising minimal thermal technology that can be used to deliver more variety of less processed fruit and vegetable products than consumers are demanding today.