A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100–600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is...

Descripción completa

Detalles Bibliográficos
Autores principales: Balakrishna, Akash Kaushal, Wazed, Md Abdul, Farid, Mohammed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7287844/
https://www.ncbi.nlm.nih.gov/pubmed/32443759
http://dx.doi.org/10.3390/molecules25102369
_version_ 1783545143607951360
author Balakrishna, Akash Kaushal
Wazed, Md Abdul
Farid, Mohammed
author_facet Balakrishna, Akash Kaushal
Wazed, Md Abdul
Farid, Mohammed
author_sort Balakrishna, Akash Kaushal
collection PubMed
description High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100–600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.
format Online
Article
Text
id pubmed-7287844
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-72878442020-06-15 A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients Balakrishna, Akash Kaushal Wazed, Md Abdul Farid, Mohammed Molecules Review High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100–600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted. MDPI 2020-05-20 /pmc/articles/PMC7287844/ /pubmed/32443759 http://dx.doi.org/10.3390/molecules25102369 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Balakrishna, Akash Kaushal
Wazed, Md Abdul
Farid, Mohammed
A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients
title A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients
title_full A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients
title_fullStr A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients
title_full_unstemmed A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients
title_short A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients
title_sort review on the effect of high pressure processing (hpp) on gelatinization and infusion of nutrients
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7287844/
https://www.ncbi.nlm.nih.gov/pubmed/32443759
http://dx.doi.org/10.3390/molecules25102369
work_keys_str_mv AT balakrishnaakashkaushal areviewontheeffectofhighpressureprocessinghppongelatinizationandinfusionofnutrients
AT wazedmdabdul areviewontheeffectofhighpressureprocessinghppongelatinizationandinfusionofnutrients
AT faridmohammed areviewontheeffectofhighpressureprocessinghppongelatinizationandinfusionofnutrients
AT balakrishnaakashkaushal reviewontheeffectofhighpressureprocessinghppongelatinizationandinfusionofnutrients
AT wazedmdabdul reviewontheeffectofhighpressureprocessinghppongelatinizationandinfusionofnutrients
AT faridmohammed reviewontheeffectofhighpressureprocessinghppongelatinizationandinfusionofnutrients

Ejemplares similares