Recent Advances in the Application of High Pressure Processing-Based Hurdle Approach for Enhancement of Food Safety and
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Online ISSN 2234-1862 Print ISSN 1738-1266
REVIEW
Recent Advances in the Application of High Pressure Processing -Based Hurdle Approach for Enhancement of Food Safety and Quality K. R. Jolvis Pou 1
&
Vijaya Raghavan 1
Received: 4 May 2020 / Revised: 2 July 2020 / Accepted: 20 July 2020 # The Korean Society for Agricultural Machinery 2020
Abstract Purpose Various conventional and novel technologies have been investigated to address the problems of food safety and quality. However, every technique is associated with some certain limitations and some concerns remain unanswered. High pressure processing (HPP) is one of the emerging technologies which have been implemented in food industries. Methods In this review, we focus on the recent advancements of HPP combined with other physical-, physico-chemical-, and biological-based methods for the improvement of food safety and quality. Results Researchers have reported several positive applications of HPP in food sector. Yet, there are some challenges of this technique like HPP-induced lipid oxidation, baroresistant of bacterial spores, changes in food color, and high investment costs of HPP machine. The challenges and limitations of HPP could be addressed by hurdle technology approach. The concept of hurdle technology which is also commonly referred to as combined technique has become a promising approach that simultaneously enhances microbial safety while minimizing the degradation of food quality attributes. Conclusions Several researches have indicated the combined processing parameters based on the hurdle technology concept improves effectiveness and prospects in food treatment with the potential of achieving synergistic effects. The intelligent combination of hurdles would augment the food safety and quality in addition to the economic properties of food products. Keywords Combined technique . High pressure processing . Hurdle technology . Quality . Safety . Synergistic effect
Introduction Consumers have a high tendency towards more natural, safe, shelf-stable, and additives free food. Consumers have developed a trend of less keen on acceptance of some food preservation methods (for example, severe heat treatment, use of salt as a preservative, or excessive use of any preservation techniques). Owing to these facts, current research emphasizes on mild, novel physical processing methods, and the use of naturally derived antimicrobial compounds in food processing (Nura et al. 2016). The concept of hurdle technology which is also commonly referred to as combined techniques, combined processes, combined methods, hybrid methods, or barrier
* K. R. Jolvis Pou [email protected] 1
Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Montreal, Quebec H9X 3V9, Canada
technology has become a promising approach that simultaneously minimizes the degradation of food quality attributes and enhances the shelf-life (Khan et al. 2017). Hurdle effects on food spoilage microorganisms can be achieved by combining two or more hurdles at the o
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