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High-Pressure Processing Technology: Current Researches and Future Prospects in Food...
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High-Pressure Processing Technology: Current Researches and Future Prospects in Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (20 June 2023) | Viewed by 4078

Special Issue Editor

Prof. Dr. Gülsün Akdemir-Evrendilek

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Engineering, Bolu Abant İzzet Baysal University, Bolu, Turkey
Interests: innovative process technologies; process design; seed treatment; food safety; food waste valorization

Special Issue Information

Dear Colleagues,

Due to its dynamic nature, as well as the demand from consumers for fresh-like foods with better sensory and nutritional properties and with extended shelf life, the food industry has shown a significant amount of interest to novel processing technologies such as high hydrostatic pressure processing (HHP). Thanks to its effectiveness regarding microbial and enzyme inactivation and the preservation of the functionality of proteins and other bioactive compounds, HHP is one of the most popular technologies. Unlike other novel processing technologies, HHP can be applied to liquid as well as solid foods with a delicate nature, with and without packaging. Even though studies focusing on the HHP of different foods are reported in the current studies, comprehensive investigations focusing on the current status and future perspectives are still needed to determine its potential in food industry. This Special Issue, therefore, focuses on current research and future prospects of HHP in the food industry.

We look forward to your contributions to this Special Issue.

Prof. Dr. Gülsün Akdemir-Evrendilek
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • high-pressure processing 
  • high hydrostatic pressure
  • dynamic high pressure
  • ultra-high-pressure homogenization
  • food quality
  • inactivation modeling by high-pressure processing
  • food sustainability
  • hhp system design and future prospect
  • interactions of food components

Published Papers (3 papers)

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Research

15 pages, 2670 KiB  
Article
High-Pressure Pasteurization of Soy Okara
by Amanda Helstad, Ali Marefati, Cecilia Ahlström, Marilyn Rayner, Jeanette Purhagen and Karolina Östbring
Foods 2023, 12(20), 3736; https://doi.org/10.3390/foods12203736 - 11 Oct 2023
Cited by 1 | Viewed by 1207
Abstract
Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short [...] Read more.
Okara is a by-product from the production of soy beverages, which has a high content of protein and fiber. Even though it has a high nutritional value, it is generally discarded or used as animal feed or compost. The problem is its short shelf life due to its high water content and high water activity. The aim of this study was to investigate the effect of high-pressure pasteurization at 200 MPa, 400 MPa, and 600 MPa on the shelf life of soy okara. Microbiological growth, as well as thermal properties, viscosity, water holding capacity, and oil holding capacity, was evaluated after the pressure treatments. Treatment at 600 MPa significantly reduced (p < 0.05) the growth of total aerobic count, yeast and mold, and lactic acid bacteria for up to four weeks of storage at 4 °C. The pasting properties were increased while the water and oil holding capacities of the soy okara did not significantly change (p > 0.05) after high-pressure pasteurization at 400 MPa and 600 MPa. High-pressure pasteurization is therefore a potential application technique for soy okara to produce a microbiologically safe product with maintained functional properties. However, more research is needed to optimize the process and to further investigate the microbiological species present in untreated soy okara to exclude any potential food safety risks. Full article
(This article belongs to the Special Issue High-Pressure Processing Technology: Current Researches and Future Prospects in Food Industry)
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19 pages, 992 KiB  
Article
High-Pressure Processing of Traditional Hardaliye Drink: Effect on Quality and Shelf-Life Extension
by Bahar Atmaca, Merve Demiray, Gulsun Akdemir Evrendilek, Nurullah Bulut and Sibel Uzuner
Foods 2023, 12(15), 2876; https://doi.org/10.3390/foods12152876 - 28 Jul 2023
Cited by 1 | Viewed by 1011
Abstract
Hardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds—either heat-treated, grinded, or whole—in [...] Read more.
Hardaliye, as one of the oldest and lesser known traditional beverages, is produced using red grape pomace from wine production. This drink production is achieved through lactic acid fermentation, with the addition of sour cherry leaves and mustard seeds—either heat-treated, grinded, or whole—in various concentrations. Hardaliye has a very short shelf life; thus, efforts have recently been made to process hardaliye with novel processing technologies in order to achieve shelf-life extension. Therefore, the high-hydrostatic-pressure (HHP) processing of hardaliye was performed to determine its impact on important properties, including in microbial inactivation and shelf-life extension, with respect to a Box–Behnken experimental design. Maximum log reductions of 5.38 ± 0.6, 5.10 ± 0.0, 5.05 ± 0.2, and 4.21 ± 0.0 with HHP were obtained for Brettanomyces bruxellensis, total mesophilic aerobic bacteria, Lactobacillus brevis, and total mold and yeast, respectively. The processing parameters of 490 MPa and 29 °C for 15 min were found as the optimal conditions, with the response variables of an optical density at 520 nm and the inactivation of L. brevis. The samples processed at the optimal conditions were stored at both 4 and 22 °C for 228 d. While the non-treated control samples at 4 and 22 °C were spoiled at 15 and 3 d, the HHP-treated samples were spoiled after 228 and 108 d at 4 and 22 °C, respectively. Full article
(This article belongs to the Special Issue High-Pressure Processing Technology: Current Researches and Future Prospects in Food Industry)
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16 pages, 1691 KiB  
Article
Using OPLS-DA to Fingerprint Key Free Amino and Fatty Acids in Understanding the Influence of High Pressure Processing in New Zealand Clams
by Muhammad Syahmeer How, Nazimah Hamid, Ye Liu, Kevin Kantono, Indrawati Oey and Mingfei Wang
Foods 2023, 12(6), 1162; https://doi.org/10.3390/foods12061162 - 09 Mar 2023
Cited by 4 | Viewed by 1565
Abstract
This study investigated the effect of high pressure processing (HPP) on the fatty acids and amino acids content in New Zealand Diamond Shell (Spisula aequilatera), Storm Shell (Mactra murchisoni), and Tua Tua (Paphies donacina) clams. The clam [...] Read more.
This study investigated the effect of high pressure processing (HPP) on the fatty acids and amino acids content in New Zealand Diamond Shell (Spisula aequilatera), Storm Shell (Mactra murchisoni), and Tua Tua (Paphies donacina) clams. The clam samples were subjected to HPP with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and holding times (5 and 600 s) at 20 °C. Partial Least Squares Discriminant Analysis (PLS-DA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) were deployed to fingerprint the discriminating amino and fatty acids post-HPP processing while considering their inherent biological variation. Aspartic acid (ASP), isoleucine (ILE), leucine (LEU), lysine (LYS), methionine (MET), serine (SER), threonine (THR), and valine (VAL) were identified as discriminating amino acids, while C18:0, C22:1n9, C24:0, and C25:5n3 were identified as discriminating fatty acids. These amino and fatty acids were then subjected to mixed model ANOVA. Mixed model ANOVA was employed to investigate the influence of HPP pressure and holding times on amino acids and fatty acids in New Zealand clams. A significant effect of pressure levels was reported for all three clam species for both amino and fatty acids composition. Additionally, holding time was a significant factor that mainly influenced amino acid content. butnot fatty acids, suggesting that hydrostatic pressure hardly causes hydrolysis of triglycerides. This study demonstrates the applicability of OPLS-DA in identifying the key discriminating chemical components prior to traditional ANOVA analysis. Results from this research indicate that lower pressure and shorter holding time (100 MPa and 5 s) resulted in the least changes in amino and fatty acids content of clams. Full article
(This article belongs to the Special Issue High-Pressure Processing Technology: Current Researches and Future Prospects in Food Industry)
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