New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

TY - JOUR

T1 - New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

AU - Barba Orellana, Francisco Jose

AU - Terefe, Netsanet Shiferaw

AU - Buckow, Roman

AU - Knorr, Dietrich

AU - Orlien, Vibeke

PY - 2015/11/1

Y1 - 2015/11/1

N2 - High pressure (HP) treatment has emerged as a novel, additive-free food preservation technology. It has been scientifically and commercially proven that HP can produce microbially safe and stable products with improved quality characteristics such as enhanced flavor and color. Recent studies have focused on the effects of HP on health attributes and allergenic potential of foodstuff to develop the next generation of convenience foods. This review provides an overview on the current knowledge of HP treatment to improve the extraction and bioavailability of bioactive compounds, to reduce allergenicity, to retain essential fatty acids, to reduce the salt content, and to reduce formation of processing contaminants. HP has shown encouraging potential to manipulate the functionality, extractability, allergenicity and bioavailability of micronutrients and components in a diverse variety of foods. However, the underlying principles and mechanisms are not yet fully understood and warrant further investigation. More studies are needed to optimize HP treatment conditions and develop a mechanistic understanding of the impacts of HP on different bioactive compounds in food products with health benefits. This can open the doors to new HP applications in the food industry.

AB - High pressure (HP) treatment has emerged as a novel, additive-free food preservation technology. It has been scientifically and commercially proven that HP can produce microbially safe and stable products with improved quality characteristics such as enhanced flavor and color. Recent studies have focused on the effects of HP on health attributes and allergenic potential of foodstuff to develop the next generation of convenience foods. This review provides an overview on the current knowledge of HP treatment to improve the extraction and bioavailability of bioactive compounds, to reduce allergenicity, to retain essential fatty acids, to reduce the salt content, and to reduce formation of processing contaminants. HP has shown encouraging potential to manipulate the functionality, extractability, allergenicity and bioavailability of micronutrients and components in a diverse variety of foods. However, the underlying principles and mechanisms are not yet fully understood and warrant further investigation. More studies are needed to optimize HP treatment conditions and develop a mechanistic understanding of the impacts of HP on different bioactive compounds in food products with health benefits. This can open the doors to new HP applications in the food industry.

KW - High pressure

KW - Nutritionally valuable compounds

KW - Extractability

KW - Bioavailability

KW - Allergenicity

KW - Salt reduction

KW - Fatty acids

KW - Food contaminants

U2 - 10.1016/j.foodres.2015.05.015

DO - 10.1016/j.foodres.2015.05.015

M3 - Review

SN - 0963-9969

VL - 77

SP - 725

EP - 742

JO - Food Research International

JF - Food Research International

IS - Part 4

ER -