High Pressure Processing of Fruit Products Chapter in Scopus uri icon


  • © 2018, Springer Science+Business Media, LLC, part of Springer Nature. High-pressure processing (HPP) is an excellent alternative for the processing of fruit products such as juices, smoothies, jams, and fresh-cuts. This nonthermal technology can inactivate pathogenic and deteriorative microorganisms and undesirable enzymes. Retention of nutrients and sensory attributes of the products make this technology very appropriate for the fruit processing industry, as some fruit products are very sensitive to conventional thermal processes. This chapter elaborates on the application of high pressure in the food industry for the processing of a variety of fruit products. Inactivation of microorganisms, reduction of enzyme activity, and retention of bioactive compounds and antioxidant activity during processing of fruit products are discussed.

Publication date

  • January 1, 2018