The effect of non-thermal processing (such as high pressure (HPP), ultrasound, or pulsed electric fields) on chemical structure and nutritional value

High-pressure processing (HPP) is a non-thermal method in which food is subjected to very high pressure, equivalent to ۴۰۰,۰۰۰ to ۶۰۰,۰۰۰ Pascals, which effectively destroys microbes and bacteria, which increases the shelf life of the final product. This technology is mostly used in meat products, seafood, juices, and ready-to-eat foods. High-pressure processing is one of the processing techniques that preserves the appearance of food. This process not only makes food safe and increases its shelf life, but also maintains its original quality and health properties. High-pressure processing preserves the natural quality and freshness of the food and increases its microbiological shelf life. This process destroys parasites and bacteria that cause disease and spoilage. Unlike traditional thermal processing, this technology is a non-thermal pasteurization and preservation technique that causes little or no change in the sensory and nutritional properties of the product. Foods processed at high pressure have a better texture, fresher taste, better appearance and higher nutrient retention than foods processed with heat. This technology is considered one of the best food processing innovations in the last ۵۰ years. This technology, called Pascalization, is also used in scientific and commercial literature. Sustainable food supply is one of the main concerns of the food industry, governments and international agencies around the world. The food industry is seeking to develop technologies that simultaneously preserve the nutritional value of foods, improve nutrient availability, are environmentally friendly and meet consumer needs for sensory characteristics. Therefore, minimizing food waste, sustainable development in preservation, nutrient security and food safety are essential elements for future needs.

کلیدواژه ها:

Protein ، macronutrients ، ultrasound transducers ، non-thermal process ، food processing