High Pressure Processing (HPP): An Advanced Nonthermal Technology for Food Preservation and Quality Enhancement

High Pressure Processing (HPP) is one of the most commercially successful nonthermal food preservation technologies used in modern food industries. This technology applies very high hydrostatic pressure, commonly in the range of ۱۰۰–۶۰۰ MPa, to packaged or unpackaged food systems in order to inactivate microorganisms, extend shelf-life, and preserve fresh-like quality. Unlike conventional thermal processing, HPP mainly affects non-covalent bonds and cellular structures; therefore, many vitamins, pigments, aroma compounds, and bioactive constituents are better preserved. Recent studies have shown that HPP is highly effective in fruit and vegetable products, juices, smoothies, meat products, seafood, dairy systems, and ready-to-eat foods. In addition to microbial safety, HPP has gained attention for its potential role in clean-label foods, sustainable processing, reduction of preservatives, and production of premium minimally processed products. However, challenges such as high equipment cost, batch processing limitations, bacterial spore resistance, texture modification, and packaging requirements still limit its universal application. This review discusses the principles, mechanisms, recent scientific evidence, industrial applications, advantages, limitations, and future perspectives of HPP technology in food processing

کلیدواژه ها:

High Pressure Processing ، HPP ، High Hydrostatic Pressure ، Nonthermal Processing ، Food Preservation ، Food Safety ، Fresh-Like Quality ، Sustainable Food Processing