HHP Influence on Food Quality and Bioactive Compounds: A Review of the Last Decade

High hydrostatic pressure (HHP) emerged as a nonthermal pasteurization method to overcome the adverse effects on sensory and nutritional quality of conventional thermal pasteurization techniques. The higher retention of compounds related to sensory and nutritional quality parameters is attributed to the lack of pressure effect on covalent bonds in these compounds. Nevertheless, changes in quality after HHP and during storage have been reported. These have mainly been attributed to residual enzyme activity, cell disruption, presence of dissolved oxygen, improvement of extraction yields and even synthesis because of the activation of metabolic pathways. The effect of HHP on sensory attributes and functional compounds will be reviewed, with a particular focus on developments in the last decade (2010¿19). © 2021 Elsevier Inc. All rights reserved.

HHP Influence on Food Quality and Bioactive Compounds: A Review of the Last Decade Book in Scopus