Commercialization of high pressure processed foods: A consumer choice for quality and safety products
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Published:
Dec 7, 2018
Keywords:
high pressure processing conventional thermal processing non-thermal processing food processing preservation technique
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Abstract
Emerging food processing technologies are growing to meet consumer demands for safer and more natural products with fewer additives and preservatives. High pressure processing (HPP), a non-thermal technology, offers benefit of sensory and nutritional qualities of fresh-like food products. Consumer demands for HPP products have increased, resulting in a fast growing of global HPP food markets. Mostly, HPP applications are used for preserving food on niche market such as fresh fruit juices, dairy, meat and seafood. The market price for HPP products are inevitably higher than thermal processing products about 5 times for milk and cold-pressed juice. However, consumers are willing to pay more for a better quality. This review gives the information about the HPP as an alternative to thermal treatments for consumers and selling price comparison between HPP and thermal processing products in food markets.
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How to Cite
Chotyakul, N., & Rungpichayapichet, P. (2018). Commercialization of high pressure processed foods: A consumer choice for quality and safety products. Science, Engineering and Health Studies, 12(3), 139–148. https://doi.org/10.14456/sehs.2018.14
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Review Articles
References
Balasubramaniam, V. M., and Farkas, D. (2008). Highpressure food processing. Food Science and Technology International, 14(5), 413-418.
Balasubramaniam, V. M., Farkas, D., and Turek, E. J. (2008). Preserving foods through high-pressure processing. Journal of Food Science, 62(11), 32.
Balasubramaniam, V. M., Martínez-Monteagudo, S. I., and Gupta, R. (2015). Principles and application of high pressure-based technologies in the food industry. Annual Review of Food Science and Technology, 6(1), 435-462.
Balasubramaniam, V. M., Barbosa-Cánovas, G.V.,Lelieveld, H. L. M. (2016). High-pressure processing equipment for the food industry. In High Pressure Processing of Food: Principles, Technology and Applications (Balasubramaniam, V. M., Barbosa-Cánovas, G.V., Lelieveld, H. L. M., ed.), pp. 39-66. Springer, New York.
Barba, F. J., Orlien, V., Mota, M. J., Lopes, R. P., and Pereira, S. A. (2016). Implementation of Emerging Technologies. In Innovation Strategies in the Food Industry Tools for Implementation (Galanakis, C. M., ed.), pp.117-139. Academic Press, New York.
Bermúdez-Aguirre, D., Barbosa-Cánovas, G. V. (2011). An update on high hydrostatic pressure, from the laboratory to industrial applications. Food Engineering Review, 3(1), 44-61.
Chang, Y-H., Wu, S-J., Chen, B-Y., Huang, H-W.,Wang, C-Y. (2017). Effect of high pressure processing and thermal pasteurization on overall quality parameters of white grape juice. Journal of the Science of Food and Agriculture, 97(10), 3166-3172.
Chen, D., Pang, X., Zhao, J., Gao, L., Liao, X., Wu, J.,and Li, O. (2015). Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage. Innovative Food Science & Emerging Technologies, 32, 16-28.
Chotyakul, N., and Boonnoon, N. (2016). High pressure food processing: An alternative technology to reduce food additives used in processed meat products. Panyapiwat Journal, 8(1), 327-341.
Cruz, D. (2018). Global High Pressure Processing(HPP) Food Market Growth by 2023: Suja Life,Campofrio Alimentacio, Espuna, Hormel food and Cargill. [Online URL:www.dailyassessment.com/ 2018/05/09/global-high-pressure-processing-hppfood-market-growth-by-2023-suja/] accessed on May 28, 2018.
Deliza, R., Rosenthal, A., Abadio, F. B. D., Silva, Carlos H. O., and Castillo, C. (2005). Application of high pressure technology in the fruit juice processing: benefits perceived by consumers.Journal of Food Engineering, 67(1-2), 241-246.
Elamin, W. M., Endan1, J. B., Yosuf1, Y. A., Shamsudin, R., and Ahmedov, A. (2015). High pressure processing technology and equipment evolution: A review. Journal of Engineering Science and Technology Review, 8(5), 75- 83.
Farkas, D. F., and Hoover, D. G. (2000). High pressure processing. Journal of Food Science, 65(s8),47-64.Fellows, P.J (2009). High-pressure processing. In Food Processing Technology: Principles and Practice (Fellows, P.J., ed.), pp. 434-450. Woodhead Publishing Limited, Washington, DC.
Hicks, D. T., Pivarnik, L. F., McDermott, R., Richard, N., Hoover, D. G., and Kniel, K. E. (2009). Consumer awareness and willingness to pay for high-pressure processing of ready-to-eat food. Journal of Food Science Education, 8(2), 32-38.
Huang, H-W., Wu, S-J., Lu, J-K., Shyu, Y-T., and Wang, C-Y. (2017). Current status and future trends of high-pressure processing in food industry.Food Control, 72, 1-8.
Jan, A., Sood, M., Sofi, S. A., and Norzom, T. (2017). Non-thermal processing in food applications: A review. International Journal of Food Science and Nutrition, 2(6), 171-180.
Jung, S., and Tonello-Samson, C. (2018). High hydrostatic pressure food processing: potential and limitations.In Alternatives to Conventional Food Processing (Proctor, A., ed.), pp. 251-301. Royal Society of Chemistry Publishing, Croydon CR0 4YY, UK.
Lingle, R. (2017). HPP bulks up to advance beyond plastic packaging [Online URL: https://www.packagingdigest.com/beverage-packaging/hpptakes- quantum-leap-beyond-plastic-pkg1710] accessed on September 19, 2018.
Muntean, M-V., Marian, O., Barbieru, V., Catunescu, G. M., Ranta, O., Drocas, I., and Terhes, S. (2016). High pressure processing in food industrycharacteristics and applications. Agriculture and Agricultural Science Procedia, 10, 377-383.
Mújica-Paz, H., Valdez-Fragoso, A., Tonello Samson, C., Welti-Chanes, J., and Torres, J. A. (2011). High-pressure processing technologies for the pasteurization and sterilization of foods. Food and Bioprocess Technology, 4(6), 969-985.
Muth, M. K., Viator, C. L., Karns, S. A., Cajka, J. C., and O’Neil, M. (2013). Analysis of the costs and economic feasibility of requiring postharvest processing for raw oysters. Comprehensive Reviews in Food Science and Food Safety, 12(6), 652-661.
Norton, T., and Sun, D. W. (2008). Recent advafnces in the use of high pressure as an effective processing technique in the food industry. Food and Bioprocess Technology, 1(1), 2-34.Ohlsson, Thomas. (1994). Minimal processingpreservation methods of the future: an overview.Trends in Food Science & Technology, 5(11), 341-344.
Paloua, E., Herńandez-Salgadoa, C., López-Maloa, A., Barbosa-Cánovasb, G. V., Swansonc, B. G., and Welti-Chanesa, J. (2000). High pressureprocessed guacamole. Innovative Food Science & Emerging Technologies, 1(1), 69- 75.
Patterson, M. F., Ledward, D. A., and Rogers, N. (2006). High pressure processing. In Food Processing Handbook (Brennan, J.G., ed.), pp.173-197. John Wiley & Sons, Germany.
Pereira, R. N., and Vicente, A. A. (2010). Environmental impact of novel thermal and non-thermal technologies in food processing. Food Research International, 43(7), 1936-1943.
Petruzzi, L., Campaniello, D., Speranza, B., Corbo, M. R., Sinigaglia, M., and Bevilacqua, A. (2017). Thermal treatments for fruit and vegetable juices and beverages: A literature overview. Comprehensive Reviews in Food Science and Food Safety, 16(4), 668-691.
Plaza, L., Sanchez-Moreno, C., deAncos, B., and Pilar-Cano, M. (2006). Carotenoid content and antioxidant capacity of Mediterranean vegetable soup (gazpacho) treated by high-pressure/temperature during refrigerated storage. European Food Research and Technology, 223(2), 210-215.
Rastogi, N. K., Raghavarao, K. S., Balasubramaniam, V. M., Niranjan, K., and Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47(1), 69-112.
Rosenthal, A., and Silva, J. L. (1997). Foods under pressure. Food Engineering, 14, 37-39.
Sampedro, F., McAloon, A., Yee, W., Fan, X., and Geveke, D. J. (2014). Cost analysis and environmental impact of pulsed electric fields and high pressure processing in comparison with thermal pasteurization. Food and Bioprocess Technology, 7(7), 1928-1937.
Sampson, A. (2016). “Cold-pressed raw milk” highlyprocessed, says NSW food authority. [Online URL:www.weeklytimesnow.com.au/agribusiness/dairy/coldpressed-raw-milk-highly-processed-saysnsw-food-authority/news-story.pdf] accessed on May 13, 2018.
Spiegel, A. (2014). Why your cold-pressed juice is so expensive. [Online URL:https://www.huffpost.com/entry/cold-pressed-juice_n_4911492] accessed on May 14, 2018.
Sullivan, R. (2016). Cold-pressed milk is being sold for the first time in Australia [Online URL:www.news.com.au/lifestyle/food/drink/coldpres sed-milk-is-being-sold-for-the-first-time-inaustralia/news-story.pdf] accessed on May 13, 2018.
Toepfl, S., Mathys, A., Heinz, V., and Knorr, D. (2006). Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Reviews International, 22(4),405-423.
Verbeyst, L., Bogaerts, R., Van der Plancken, I.,Hendrickx, M., and Van Loey, A. (2013). Modelling of vitamin C degradation during thermal and high-pressure treatments of red fruit. Food and Bioprocess Technology, 6(4),1015-1023.
Verbeyst, L., Hendrickx, M., and Van Loey, A. (2012). Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice. European Food Research and Technology, 234(4), 593-605.
Waite, J. G., Jones, J. M., Dunne, C. P., Wright, A. O.,Yang, T. C. S., Beckwitt, R., and Yousef, A. E. (2009). Production of shelf-stable ranch dressing using high-pressure processing. Journal of Food Science, 74(2), M83-M93.
Wang, C-Y., Huang, H-W., Hsu, C-P., and Yang, B. B. (2016). Recent advances in food processingusing high hydrostatic pressure technology.Critical Reviews in Food Science and Nutrition, 56(4), 527-540.
Yaldagard, M., Mortazavi, S. S., Tabatabaie, F. (2008). The principles of ultra high pressure technologyand its application in food processing/preservation: A review of microbiological and quality aspects. African Journal of Biotechnology, 7(16), 2739-2767.
Yamamoto, K. (2017). Food processing by high hydrostatic pressure. Bioscience, Biotechnology, and Biochemistry, 81(4), 672-679.
Balasubramaniam, V. M., Farkas, D., and Turek, E. J. (2008). Preserving foods through high-pressure processing. Journal of Food Science, 62(11), 32.
Balasubramaniam, V. M., Martínez-Monteagudo, S. I., and Gupta, R. (2015). Principles and application of high pressure-based technologies in the food industry. Annual Review of Food Science and Technology, 6(1), 435-462.
Balasubramaniam, V. M., Barbosa-Cánovas, G.V.,Lelieveld, H. L. M. (2016). High-pressure processing equipment for the food industry. In High Pressure Processing of Food: Principles, Technology and Applications (Balasubramaniam, V. M., Barbosa-Cánovas, G.V., Lelieveld, H. L. M., ed.), pp. 39-66. Springer, New York.
Barba, F. J., Orlien, V., Mota, M. J., Lopes, R. P., and Pereira, S. A. (2016). Implementation of Emerging Technologies. In Innovation Strategies in the Food Industry Tools for Implementation (Galanakis, C. M., ed.), pp.117-139. Academic Press, New York.
Bermúdez-Aguirre, D., Barbosa-Cánovas, G. V. (2011). An update on high hydrostatic pressure, from the laboratory to industrial applications. Food Engineering Review, 3(1), 44-61.
Chang, Y-H., Wu, S-J., Chen, B-Y., Huang, H-W.,Wang, C-Y. (2017). Effect of high pressure processing and thermal pasteurization on overall quality parameters of white grape juice. Journal of the Science of Food and Agriculture, 97(10), 3166-3172.
Chen, D., Pang, X., Zhao, J., Gao, L., Liao, X., Wu, J.,and Li, O. (2015). Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage. Innovative Food Science & Emerging Technologies, 32, 16-28.
Chotyakul, N., and Boonnoon, N. (2016). High pressure food processing: An alternative technology to reduce food additives used in processed meat products. Panyapiwat Journal, 8(1), 327-341.
Cruz, D. (2018). Global High Pressure Processing(HPP) Food Market Growth by 2023: Suja Life,Campofrio Alimentacio, Espuna, Hormel food and Cargill. [Online URL:www.dailyassessment.com/ 2018/05/09/global-high-pressure-processing-hppfood-market-growth-by-2023-suja/] accessed on May 28, 2018.
Deliza, R., Rosenthal, A., Abadio, F. B. D., Silva, Carlos H. O., and Castillo, C. (2005). Application of high pressure technology in the fruit juice processing: benefits perceived by consumers.Journal of Food Engineering, 67(1-2), 241-246.
Elamin, W. M., Endan1, J. B., Yosuf1, Y. A., Shamsudin, R., and Ahmedov, A. (2015). High pressure processing technology and equipment evolution: A review. Journal of Engineering Science and Technology Review, 8(5), 75- 83.
Farkas, D. F., and Hoover, D. G. (2000). High pressure processing. Journal of Food Science, 65(s8),47-64.Fellows, P.J (2009). High-pressure processing. In Food Processing Technology: Principles and Practice (Fellows, P.J., ed.), pp. 434-450. Woodhead Publishing Limited, Washington, DC.
Hicks, D. T., Pivarnik, L. F., McDermott, R., Richard, N., Hoover, D. G., and Kniel, K. E. (2009). Consumer awareness and willingness to pay for high-pressure processing of ready-to-eat food. Journal of Food Science Education, 8(2), 32-38.
Huang, H-W., Wu, S-J., Lu, J-K., Shyu, Y-T., and Wang, C-Y. (2017). Current status and future trends of high-pressure processing in food industry.Food Control, 72, 1-8.
Jan, A., Sood, M., Sofi, S. A., and Norzom, T. (2017). Non-thermal processing in food applications: A review. International Journal of Food Science and Nutrition, 2(6), 171-180.
Jung, S., and Tonello-Samson, C. (2018). High hydrostatic pressure food processing: potential and limitations.In Alternatives to Conventional Food Processing (Proctor, A., ed.), pp. 251-301. Royal Society of Chemistry Publishing, Croydon CR0 4YY, UK.
Lingle, R. (2017). HPP bulks up to advance beyond plastic packaging [Online URL: https://www.packagingdigest.com/beverage-packaging/hpptakes- quantum-leap-beyond-plastic-pkg1710] accessed on September 19, 2018.
Muntean, M-V., Marian, O., Barbieru, V., Catunescu, G. M., Ranta, O., Drocas, I., and Terhes, S. (2016). High pressure processing in food industrycharacteristics and applications. Agriculture and Agricultural Science Procedia, 10, 377-383.
Mújica-Paz, H., Valdez-Fragoso, A., Tonello Samson, C., Welti-Chanes, J., and Torres, J. A. (2011). High-pressure processing technologies for the pasteurization and sterilization of foods. Food and Bioprocess Technology, 4(6), 969-985.
Muth, M. K., Viator, C. L., Karns, S. A., Cajka, J. C., and O’Neil, M. (2013). Analysis of the costs and economic feasibility of requiring postharvest processing for raw oysters. Comprehensive Reviews in Food Science and Food Safety, 12(6), 652-661.
Norton, T., and Sun, D. W. (2008). Recent advafnces in the use of high pressure as an effective processing technique in the food industry. Food and Bioprocess Technology, 1(1), 2-34.Ohlsson, Thomas. (1994). Minimal processingpreservation methods of the future: an overview.Trends in Food Science & Technology, 5(11), 341-344.
Paloua, E., Herńandez-Salgadoa, C., López-Maloa, A., Barbosa-Cánovasb, G. V., Swansonc, B. G., and Welti-Chanesa, J. (2000). High pressureprocessed guacamole. Innovative Food Science & Emerging Technologies, 1(1), 69- 75.
Patterson, M. F., Ledward, D. A., and Rogers, N. (2006). High pressure processing. In Food Processing Handbook (Brennan, J.G., ed.), pp.173-197. John Wiley & Sons, Germany.
Pereira, R. N., and Vicente, A. A. (2010). Environmental impact of novel thermal and non-thermal technologies in food processing. Food Research International, 43(7), 1936-1943.
Petruzzi, L., Campaniello, D., Speranza, B., Corbo, M. R., Sinigaglia, M., and Bevilacqua, A. (2017). Thermal treatments for fruit and vegetable juices and beverages: A literature overview. Comprehensive Reviews in Food Science and Food Safety, 16(4), 668-691.
Plaza, L., Sanchez-Moreno, C., deAncos, B., and Pilar-Cano, M. (2006). Carotenoid content and antioxidant capacity of Mediterranean vegetable soup (gazpacho) treated by high-pressure/temperature during refrigerated storage. European Food Research and Technology, 223(2), 210-215.
Rastogi, N. K., Raghavarao, K. S., Balasubramaniam, V. M., Niranjan, K., and Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47(1), 69-112.
Rosenthal, A., and Silva, J. L. (1997). Foods under pressure. Food Engineering, 14, 37-39.
Sampedro, F., McAloon, A., Yee, W., Fan, X., and Geveke, D. J. (2014). Cost analysis and environmental impact of pulsed electric fields and high pressure processing in comparison with thermal pasteurization. Food and Bioprocess Technology, 7(7), 1928-1937.
Sampson, A. (2016). “Cold-pressed raw milk” highlyprocessed, says NSW food authority. [Online URL:www.weeklytimesnow.com.au/agribusiness/dairy/coldpressed-raw-milk-highly-processed-saysnsw-food-authority/news-story.pdf] accessed on May 13, 2018.
Spiegel, A. (2014). Why your cold-pressed juice is so expensive. [Online URL:https://www.huffpost.com/entry/cold-pressed-juice_n_4911492] accessed on May 14, 2018.
Sullivan, R. (2016). Cold-pressed milk is being sold for the first time in Australia [Online URL:www.news.com.au/lifestyle/food/drink/coldpres sed-milk-is-being-sold-for-the-first-time-inaustralia/news-story.pdf] accessed on May 13, 2018.
Toepfl, S., Mathys, A., Heinz, V., and Knorr, D. (2006). Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Reviews International, 22(4),405-423.
Verbeyst, L., Bogaerts, R., Van der Plancken, I.,Hendrickx, M., and Van Loey, A. (2013). Modelling of vitamin C degradation during thermal and high-pressure treatments of red fruit. Food and Bioprocess Technology, 6(4),1015-1023.
Verbeyst, L., Hendrickx, M., and Van Loey, A. (2012). Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice. European Food Research and Technology, 234(4), 593-605.
Waite, J. G., Jones, J. M., Dunne, C. P., Wright, A. O.,Yang, T. C. S., Beckwitt, R., and Yousef, A. E. (2009). Production of shelf-stable ranch dressing using high-pressure processing. Journal of Food Science, 74(2), M83-M93.
Wang, C-Y., Huang, H-W., Hsu, C-P., and Yang, B. B. (2016). Recent advances in food processingusing high hydrostatic pressure technology.Critical Reviews in Food Science and Nutrition, 56(4), 527-540.
Yaldagard, M., Mortazavi, S. S., Tabatabaie, F. (2008). The principles of ultra high pressure technologyand its application in food processing/preservation: A review of microbiological and quality aspects. African Journal of Biotechnology, 7(16), 2739-2767.
Yamamoto, K. (2017). Food processing by high hydrostatic pressure. Bioscience, Biotechnology, and Biochemistry, 81(4), 672-679.