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High Pressure Technologies in Food Processing
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High Pressure Technologies in Food Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (15 June 2018) | Viewed by 25103

Special Issue Editor

Prof. Dr. Carl Schaschke

E-Mail Website
Guest Editor
The School of Computing, Engineering and Physical Sciences, University of the West of Scotland (UWS), Glasgow G72 0LH, UK
Interests: biodegradable materials; food processing; high pressure processing of foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

High pressure processing (HPP) has now become accepted internationally as a food processing technique in its own right that can create new, exciting, minimally processed food products that are safe, innovative and affordable. The uniqueness, novelty and purpose of HPP is the preservation, retention and improvement of food quality in terms of nutritional retention, taste, flavour, texture and colour. With the expectation nowadays for foods that are safe, of a high quality, minimally processed, additive-free and high in nutritional value, the unique effects of HPP has been proven to meet these requirements. Effective in the destruction of harmful pathogenic micro-organisms, HPP can also deactivate food spoilage enzymes, alter functional properties such as foams, gels and emulsions, and control phase change (such as fat solidification and ice melting point). Bacteria, yeasts and moulds are readily destroyed, while bacterial spores and some viruses are particularly resistant; spores being only inactivated by pressure after germination. As an environmentally friendly alternative to thermal food processing such as pasteurization, HPP has been successfully applied to many foods for the extraction of functional compounds and shelf-life extension.

Prof. Carl J. Schaschke
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • high pressure processing;
  • isostatic pressure;
  • functional properties;
  • shelf life extension;
  • enzyme inactivation;
  • sterilization

Published Papers (3 papers)

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Research

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5686 KiB  
Article
In Situ Raman Analysis of CO2—Assisted Drying of Fruit-Slices
by Andreas Siegfried Braeuer, Julian Jonathan Schuster, Medhanie Tesfay Gebrekidan, Leo Bahr, Filippo Michelino, Alessandro Zambon and Sara Spilimbergo
Foods 2017, 6(5), 37; https://doi.org/10.3390/foods6050037 - 15 May 2017
Cited by 18 | Viewed by 9614
Abstract
This work explores the feasibility of applying in situ Raman spectroscopy for the online monitoring of the supercritical carbon dioxide (SC-CO2) drying of fruits. Specifically, we investigate two types of fruits: mango and persimmon. The drying experiments were carried out inside [...] Read more.
This work explores the feasibility of applying in situ Raman spectroscopy for the online monitoring of the supercritical carbon dioxide (SC-CO2) drying of fruits. Specifically, we investigate two types of fruits: mango and persimmon. The drying experiments were carried out inside an optical accessible vessel at 10 MPa and 313 K. The Raman spectra reveal: (i) the reduction of the water from the fruit slice and (ii) the change of the fruit matrix structure during the drying process. Two different Raman excitation wavelengths were compared: 532 nm and 785 nm. With respect to the quality of the obtained spectra, the 532 nm excitation wavelength was superior due to a higher signal-to-noise ratio and due to a resonant excitation scheme of the carotenoid molecules. It was found that the absorption of CO2 into the fruit matrix enhances the extraction of water, which was expressed by the obtained drying kinetic curve. Full article
(This article belongs to the Special Issue High Pressure Technologies in Food Processing)
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1650 KiB  
Article
Extraction, Identification and Photo-Physical Characterization of Persimmon (Diospyros kaki L.) Carotenoids
by Khalil Zaghdoudi, Orleans Ngomo, Régis Vanderesse, Philippe Arnoux, Bauyrzhan Myrzakhmetov, Céline Frochot and Yann Guiavarc’h
Foods 2017, 6(1), 4; https://doi.org/10.3390/foods6010004 - 12 Jan 2017
Cited by 30 | Viewed by 8283
Abstract
Carotenoid pigments were extracted and purified from persimmon fruits using accelerated solvent extraction (ASE). Eleven pigments were isolated and five of them were clearly identified as all-trans-violaxanthine, all-trans-lutein, all-trans-zeaxanthin all-trans-cryptoxanthin and all-trans-β-carotene. Absorption [...] Read more.
Carotenoid pigments were extracted and purified from persimmon fruits using accelerated solvent extraction (ASE). Eleven pigments were isolated and five of them were clearly identified as all-trans-violaxanthine, all-trans-lutein, all-trans-zeaxanthin all-trans-cryptoxanthin and all-trans-β-carotene. Absorption and fluorescence spectra were recorded. To evaluate the potential of 1O2 quenching of the purified carotenoids, we used a monocarboxylic porphyrin (P1COOH) as the photosensitizer to produce 1O2. The rate constants of singlet oxygen quenching (Kq) were determined by monitoring the near-infrared (1270 nm) luminescence of 1O2 produced by photosensitizer excitation. The lifetime of singlet oxygen was measured in the presence of increasing concentrations of carotenoids in hexane. Recorded Kq values show that all-trans-β-cryptoxanthin, all-trans-β-carotene, all-trans-lycopene and all-trans-zeaxanthin quench singlet oxygen in hexane efficiently (associated Kq values of 1.6 × 109, 1.3 × 109, 1.1 × 109 and 1.1 × 109 M−1·s−1, respectively). The efficiency of singlet oxygen quenching of β-cryptoxanthin can thus change the consideration that β-carotene and lycopene are the most efficient singlet oxygen quenchers acting as catalysts for deactivation of the harmful 1O2. Full article
(This article belongs to the Special Issue High Pressure Technologies in Food Processing)
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Review

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1483 KiB  
Review
Evaluation of Different Dose-Response Models for High Hydrostatic Pressure Inactivation of Microorganisms
by Sencer Buzrul
Foods 2017, 6(9), 79; https://doi.org/10.3390/foods6090079 - 07 Sep 2017
Cited by 8 | Viewed by 6513
Abstract
Modeling of microbial inactivation by high hydrostatic pressure (HHP) requires a plot of the log microbial count or survival ratio versus time data under a constant pressure and temperature. However, at low pressure and temperature values, very long holding times are needed to [...] Read more.
Modeling of microbial inactivation by high hydrostatic pressure (HHP) requires a plot of the log microbial count or survival ratio versus time data under a constant pressure and temperature. However, at low pressure and temperature values, very long holding times are needed to obtain measurable inactivation. Since the time has a significant effect on the cost of HHP processing it may be reasonable to fix the time at an appropriate value and quantify the inactivation with respect to pressure. Such a plot is called dose-response curve and it may be more beneficial than the traditional inactivation modeling since short holding times with different pressure values can be selected and used for the modeling of HHP inactivation. For this purpose, 49 dose-response curves (with at least 4 log10 reduction and ≥5 data points including the atmospheric pressure value (P = 0.1 MPa), and with holding time ≤10 min) for HHP inactivation of microorganisms obtained from published studies were fitted with four different models, namely the Discrete model, Shoulder model, Fermi equation, and Weibull model, and the pressure value needed for 5 log10 (P5) inactivation was calculated for all the models above. The Shoulder model and Fermi equation produced exactly the same parameter and P5 values, while the Discrete model produced similar or sometimes the exact same parameter values as the Fermi equation. The Weibull model produced the worst fit (had the lowest adjusted determination coefficient (R2adj) and highest mean square error (MSE) values), while the Fermi equation had the best fit (the highest R2adj and lowest MSE values). Parameters of the models and also P5 values of each model can be useful for the further experimental design of HHP processing and also for the comparison of the pressure resistance of different microorganisms. Further experiments can be done to verify the P5 values at given conditions. The procedure given in this study can also be extended for enzyme inactivation by HHP. Full article
(This article belongs to the Special Issue High Pressure Technologies in Food Processing)
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