Microbial inactivation by high pressure processing: principle, mechanism and factors responsible
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Microbial inactivation by high pressure processing: principle, mechanism and factors responsible Rachna Sehrawat1,2 • Barjinder Pal Kaur1 • Prabhat K. Nema1 Lokesh Kumar3
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Somya Tewari1
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Received: 12 June 2020 / Revised: 20 September 2020 / Accepted: 23 September 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, freshlike taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these
& Prabhat K. Nema [email protected] Rachna Sehrawat [email protected] Barjinder Pal Kaur [email protected] Somya Tewari [email protected] Lokesh Kumar [email protected] 1
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028, India
2
Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008, India
3
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury 7647, New Zealand
issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers. Keywords Microbial inactivation High pressure processing Compression Microorganism Modelling
Introduction High pressure processing (HPP), among other non-thermal methods of preservation, has gained widespread acceptance and is adopted for commercial processing of varieties of food in developed countries. It can ensure both microbial safety and shelf-life stability for various products effectively. HPP affects only non-covalent bonds as they are sensitive to pressure whereas, components accountable for retention of color attributes, volatile, non-volatile compounds, and bioactive compounds which are generally low molecular weight compounds having covalent bonds are not affected by pressure. Thus, it preserves the fresh-like attributes of foods (Huang et al., 2020; Tewari et al., 2016). In HPP high hydrostatic pressure is applied at 100–600 MPa for commercial processes, which is immediately and evenly transmitted through-out the product (packaged or non-packaged) using a pressure transmitting medium (PTM). Along with pressure, the temperature can be increased up to 60–65 °C to r
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