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Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

Ajith Amsasekar (Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India)
Rahul S. Mor (Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India)
Anand Kishore (Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India)
Anupama Singh (Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India)
Saurabh Sid (Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 5 January 2022

Issue publication date: 9 August 2022

653

Abstract

Purpose

The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food.

Design/methodology/approach

Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented.

Findings

HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes.

Originality/value

This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

Keywords

Acknowledgements

The authors are thankful to the National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat (Haryana), India, for providing the infrastructural and financial support to conduct this research smoothly.

Citation

Amsasekar, A., Mor, R.S., Kishore, A., Singh, A. and Sid, S. (2022), "Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review", Nutrition & Food Science, Vol. 52 No. 6, pp. 996-1017. https://doi.org/10.1108/NFS-08-2021-0249

Publisher

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Emerald Publishing Limited

Copyright © 2021, Emerald Publishing Limited

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