High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns

Autores
Xia, Qiang; Liu, Qianqian; Denoya, Gabriela Inés; Yang, Caijiao; Barba, Francisco J.; Yu, Huaning; Chen, Xiaojia
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The high demand for fresh-like characteristics of vegetables and fruits (V&F) boosts the industrial implementation of high hydrostatic pressure (HHP), due to its capability to simultaneously maintain original organoleptic characteristics and to achieve preservative effect of the food. However, there remains great challenges for assuring complete microbial inactivation only relying on individual HHP treatments, including pressure-resistant strains and regrowth of injured microbes during the storage process. Traditional HHP-assisted thermal processing may compromise the nutrition and functionalities due to accelerated chemical kinetics under high pressure conditions. This work summarizes the recent advances in HHP-based combination strategies for microbial safety, as exemplified by several emerging non-thermally combined patterns with highinactivation efficiencies. Considerations and requirements about future process design and development of HHP-based combination technologies are also given.
Fil: Xia, Qiang. Hanghai Engineering Research Center Dairy Biotechnology; China
Fil: Liu, Qianqian. Institute Of Environmental Research At Greater Bay Area; China
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnologia Agropecuaria. Centro de Investigacion de Agroindustria. Instituto de Tecnologia de Alimentos. Instituto de Ciencia y Tecnologia de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Pque. Centenario. Instituto de Ciencia y Tecnologia de Sistemas Alimentarios Sustentables.; Argentina
Fil: Yang, Caijiao. Ningbo University; China
Fil: Barba, Francisco J.. Universidad de Valencia; España
Fil: Yu, Huaning. Shangai Engineering Research Center Dairy Biotechnology; China
Fil: Chen, Xiaojia. University Of Macau; China
Materia
high hydrostatic pressure
plant-based foods
process development and integration
inactivation efficiencies
combined techniques
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/213184
Acceder
id CONICETDig_fa3c37a93ef064d27781765da43dc0fd
oai_identifier_str oai:ri.conicet.gov.ar:11336/213184
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination PatternsXia, QiangLiu, QianqianDenoya, Gabriela InésYang, CaijiaoBarba, Francisco J.Yu, HuaningChen, Xiaojiahigh hydrostatic pressureplant-based foodsprocess development and integrationinactivation efficienciescombined techniqueshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The high demand for fresh-like characteristics of vegetables and fruits (V&F) boosts the industrial implementation of high hydrostatic pressure (HHP), due to its capability to simultaneously maintain original organoleptic characteristics and to achieve preservative effect of the food. However, there remains great challenges for assuring complete microbial inactivation only relying on individual HHP treatments, including pressure-resistant strains and regrowth of injured microbes during the storage process. Traditional HHP-assisted thermal processing may compromise the nutrition and functionalities due to accelerated chemical kinetics under high pressure conditions. This work summarizes the recent advances in HHP-based combination strategies for microbial safety, as exemplified by several emerging non-thermally combined patterns with highinactivation efficiencies. Considerations and requirements about future process design and development of HHP-based combination technologies are also given.Fil: Xia, Qiang. Hanghai Engineering Research Center Dairy Biotechnology; ChinaFil: Liu, Qianqian. Institute Of Environmental Research At Greater Bay Area; ChinaFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnologia Agropecuaria. Centro de Investigacion de Agroindustria. Instituto de Tecnologia de Alimentos. Instituto de Ciencia y Tecnologia de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Pque. Centenario. Instituto de Ciencia y Tecnologia de Sistemas Alimentarios Sustentables.; ArgentinaFil: Yang, Caijiao. Ningbo University; ChinaFil: Barba, Francisco J.. Universidad de Valencia; EspañaFil: Yu, Huaning. Shangai Engineering Research Center Dairy Biotechnology; ChinaFil: Chen, Xiaojia. University Of Macau; ChinaFrontiers Media2022-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/213184Xia, Qiang; Liu, Qianqian; Denoya, Gabriela Inés; Yang, Caijiao ; Barba, Francisco J.; et al.; High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns; Frontiers Media; Frontiers in Nutrition; 9; 5-2022; 1-92296-861XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2022.878904info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-04-15T10:21:54Zoai:ri.conicet.gov.ar:11336/213184instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-04-15 10:21:54.61CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
title High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
spellingShingle High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
Xia, Qiang
high hydrostatic pressure
plant-based foods
process development and integration
inactivation efficiencies
combined techniques
title_short High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
title_full High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
title_fullStr High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
title_full_unstemmed High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
title_sort High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
dc.creator.none.fl_str_mv Xia, Qiang
Liu, Qianqian
Denoya, Gabriela Inés
Yang, Caijiao
Barba, Francisco J.
Yu, Huaning
Chen, Xiaojia
author Xia, Qiang
author_facet Xia, Qiang
Liu, Qianqian
Denoya, Gabriela Inés
Yang, Caijiao
Barba, Francisco J.
Yu, Huaning
Chen, Xiaojia
author_role author
author2 Liu, Qianqian
Denoya, Gabriela Inés
Yang, Caijiao
Barba, Francisco J.
Yu, Huaning
Chen, Xiaojia
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv high hydrostatic pressure
plant-based foods
process development and integration
inactivation efficiencies
combined techniques
topic high hydrostatic pressure
plant-based foods
process development and integration
inactivation efficiencies
combined techniques
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The high demand for fresh-like characteristics of vegetables and fruits (V&F) boosts the industrial implementation of high hydrostatic pressure (HHP), due to its capability to simultaneously maintain original organoleptic characteristics and to achieve preservative effect of the food. However, there remains great challenges for assuring complete microbial inactivation only relying on individual HHP treatments, including pressure-resistant strains and regrowth of injured microbes during the storage process. Traditional HHP-assisted thermal processing may compromise the nutrition and functionalities due to accelerated chemical kinetics under high pressure conditions. This work summarizes the recent advances in HHP-based combination strategies for microbial safety, as exemplified by several emerging non-thermally combined patterns with highinactivation efficiencies. Considerations and requirements about future process design and development of HHP-based combination technologies are also given.
Fil: Xia, Qiang. Hanghai Engineering Research Center Dairy Biotechnology; China
Fil: Liu, Qianqian. Institute Of Environmental Research At Greater Bay Area; China
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnologia Agropecuaria. Centro de Investigacion de Agroindustria. Instituto de Tecnologia de Alimentos. Instituto de Ciencia y Tecnologia de Sistemas Alimentarios Sustentables. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Oficina de Coordinacion Administrativa Pque. Centenario. Instituto de Ciencia y Tecnologia de Sistemas Alimentarios Sustentables.; Argentina
Fil: Yang, Caijiao. Ningbo University; China
Fil: Barba, Francisco J.. Universidad de Valencia; España
Fil: Yu, Huaning. Shangai Engineering Research Center Dairy Biotechnology; China
Fil: Chen, Xiaojia. University Of Macau; China
description The high demand for fresh-like characteristics of vegetables and fruits (V&F) boosts the industrial implementation of high hydrostatic pressure (HHP), due to its capability to simultaneously maintain original organoleptic characteristics and to achieve preservative effect of the food. However, there remains great challenges for assuring complete microbial inactivation only relying on individual HHP treatments, including pressure-resistant strains and regrowth of injured microbes during the storage process. Traditional HHP-assisted thermal processing may compromise the nutrition and functionalities due to accelerated chemical kinetics under high pressure conditions. This work summarizes the recent advances in HHP-based combination strategies for microbial safety, as exemplified by several emerging non-thermally combined patterns with highinactivation efficiencies. Considerations and requirements about future process design and development of HHP-based combination technologies are also given.
publishDate 2022
dc.date.none.fl_str_mv 2022-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/213184
Xia, Qiang; Liu, Qianqian; Denoya, Gabriela Inés; Yang, Caijiao ; Barba, Francisco J.; et al.; High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns; Frontiers Media; Frontiers in Nutrition; 9; 5-2022; 1-9
2296-861X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/213184
identifier_str_mv Xia, Qiang; Liu, Qianqian; Denoya, Gabriela Inés; Yang, Caijiao ; Barba, Francisco J.; et al.; High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns; Frontiers Media; Frontiers in Nutrition; 9; 5-2022; 1-9
2296-861X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3389/fnut.2022.878904
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1862632541001875456
score 13.203462

Publicaciones similares