Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to Refrigeration

详细信息    查看全文

• 作者：Pedro A. R. Fernandes ; Sílvia A. Moreira ; Liliana G. Fidalgo…
• 关键词：Hyperbaric storage ; High pressure ; Food preservation ; Refrigeration ; Spoilage ; Microbial growth inhibition
• 刊名：Food Engineering Reviews
• 出版年：2015
• 出版时间：March 2015
• 年：2015
• 卷：7
• 期：1
• 页码：1-10
• 全文大小：1,036 KB
• 参考文献：1. Baba T, Ikeda F (2003) Use of high pressure treatment to prolong the postharvest life of mume fruit ( / Prunus mume). Acta Hortic 628:373-77
  2. Baba T, Ito S, Ikeda F, Manago M (2008) Effectiveness of high pressure treatment at low temperature to improve postharvest life of horticultural commodities. Acta Hortic 768:417-22
  3. Balny C, Masson P (1993) Effects of high-pressure on proteins. Food Rev Int 9(4):611-28 CrossRef
  4. Bermúdez-Aguirre D, Barbosa-Cánovas GV (2011) An update on high hydrostatic pressure, from the laboratory to industrial applications. Food Eng Rev 3(1):44-1 CrossRef
  5. Burt S (2004) Essential oils: their antibacterial properties and potential applications in foods—a review. Int J Food Microbiol 94(3):223-53 CrossRef
  6. Charm SE, Longmaid HE, Carver J (1977) Simple system for extending refrigerated, nonfrozen preservation of biological-material using pressure. Cryobiology 14(5):625-36 CrossRef
  7. Coulomb D (2008) Refrigeration and cold chain serving the global food industry and creating a better future: two key IIR challenges for improved health and environment. Trends Food Sci Technol 19(8):413-17. doi:10.1016/j.tifs.2008.03.006 CrossRef
  8. Deuchi T, Hayashi R (1990) A new approach for food preservation: use of non-freezing conditions at sub-zero temperature generated under moderate high-pressure. In: Hayashi R (ed) Pressure processed food research and development. San-Ei Shuppan Co, Kyoto, pp 37-1
  9. Deuchi T, Hayashi R (1991) Pressure application to thawing of frozen foods and to food preservation under subzero temperature. In: Hayashi R (ed) High pressure science for food. San.El Publishing Co, Kyoto, pp 101-10
  10. Deuchi T, Hayashi R (1992) High pressure treatments at subzero temperature: application to preservation, rapid freezing and rapid thawing of foods. In: Balny C, Hayashi R, Heremans K, Masson P (eds) High pressure and biotechnology, vol 224., Colloque INSERM/John Libbey Eurotext LtdMontrouge, France, pp 353-55
  11. Doona CJ, Feeherry FE, Baik MY (2006) Water dynamics and retrogradation of ultrahigh pressurized wheat starch. J Agric Food Chem 54(18):6719-724 CrossRef
  12. Estrada-Girón Y, Swanson BG, Barbosa-Cánovas GV (2005) Advances in the use of high hydrostatic pressure for processing cereal grains and legumes. Trends Food Sci Technol 16(5):194-03 CrossRef
  13. Fidalgo L, Santos M, Queirós R, Inácio R, Mota M, Lopes R, Gon?alves M, Neto R, Saraiva J (2014) Hyperbaric storage at and above room temperature of a highly perishable food. Food Bioprocess Technol?7(7):2028-037
  14. Goyette B, Vigneault C, Charles MT, Raghavan VGS (2012) Effect of hyperbaric treatments on the quality attributes of tomato. Can J Plant Sci 92(3):541-51 CrossRef
  15. Goyette B (2010) Hyperbaric treatment to enhance quality attributes of fresh horticultural produce. Ph.D. Thesis, McGill University, Quebec
  16. Guerrero-Beltrán JA, Barbosa-Cánovas GV, Swanson BG (2005) High hydrostatic pressure processing of fruit and vegetable products. Food Rev Int 21(4):411-25 CrossRef
  17. Hendrickx M, Ludikhuyze L, Van den Broeck I, Weemaes C (1998) Effects of high pressure on enzymes related to food quality. Trends Food Sci Technol 9(5):197-03 CrossRef
  18. Hite BH (1899) The effect of pressure in the preservation of milk. W Va Agric Exp Stn Bull 58:15-5
  19. Hite BH, Giddings NJ, Weakly CE (1914) The effects of pressure on certain microorganisms encountered in the preservation of fruits and vegetables. Agric Exp Stn Bull 146:1-7
  20. James SJ, James C (2010) The food cold-chain and climate change. Food Res Int 43(7):1944-956. doi:
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Chemistry
  
• 出版者：Springer New York
• ISSN：1866-7929

文摘

Food preservation is highly dependent on refrigeration, which is limited by its high energy costs. Among alternatives being developed, this review focused on hyperbaric storage (food preservation under pressure). This new preservation methodology has as main objective microbial growth inhibition similarly to freezing and refrigeration, showing a great potential to lower energy costs since refrigerated/room temperatures (RT) can be used. This, even at variable (uncontrolled) RT (up to 37?°C), has been shown to preserve foods and thus achieving significant energy savings. Covering the earliest up to the more recent studies, this review aimed to gather information about the state of art of hyperbaric storage at refrigerated and RTs, with the primary objective of showing it potential and possible future applications of this new preservation method based on microbial growth inhibition under pressure, using pressure as the main variable to slow down microbial growth.