Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan.
Food Industry Research and Development Institute, Chiayi, 60060, Taiwan.
J Food Drug Anal. 2020 Jan;28(1):1-13. doi: 10.1016/j.jfda.2019.10.002. Epub 2019 Nov 30.
High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology which has already been applied in the food industries. Besides maintaining the food safety and quality, HPP also has potential applications in the enhancement of the health benefits of food products. This study examines the current progress of research on the use of HPP in the development of health foods. Through HPP, the nutritional value of food products can be enhanced or retained, including promotes the biosynthesis of γ-aminobutyric acid (GABA) in the food materials, retains immunoglobulin components in dairy products, increases resistant starch content in cereals, and reduces the glycemic index of fruit and vegetable products, which facilitates better control of blood glucose levels and decreases calorie intake. HPP can also be utilized as a hurdle technology in combination with existing processing technologies for the development of low-sodium food products and the maintenance of microbial safety, thereby lowering the risk of triggering cardiovascular disease. Additionally, HPP can be used to enhance the diversity of probiotic food products. Appropriate sporogenous probiotics can be screened and added to various high-pressure processed food products as a certain bacterial count is still retained in the products after HPP. As HPP causes physical damage to the structures of food products, it can also be used as a synergistic extraction technology to enhance the extraction efficiency of functional components, thereby reducing extraction time. By applying HPP in the extraction of functional components from food waste, the production costs of such components can be effectively reduced. This study provides a summary of the mechanisms by which HPP enhances the health benefits of food products and the current progress of relevant research. HPP possesses huge potential in the development of novel health foods and may provide an abundance of benefits to human health in the future.
高静压处理（HPP）是一种非热巴氏杀菌技术，已应用于食品工业。除了保持食品安全和质量外，HPP 还具有增强食品健康益处的潜在应用。本研究考察了 HPP 在开发保健食品方面的研究进展。通过 HPP，可以增强或保留食品产品的营养价值，包括促进食品原料中γ-氨基丁酸（GABA）的生物合成，保留乳制品中的免疫球蛋白成分，增加谷物中的抗性淀粉含量，降低水果和蔬菜产品的血糖指数，有助于更好地控制血糖水平和减少热量摄入。HPP 还可以作为一种障碍技术，与现有的加工技术结合，开发低钠食品产品并保持微生物安全，从而降低引发心血管疾病的风险。此外，HPP 可用于增强益生菌食品产品的多样性。可以筛选出适当的孢子益生菌，并将其添加到各种高压处理的食品产品中，因为在 HPP 后产品中仍保留一定的细菌计数。由于 HPP 对食品产品的结构造成物理损伤，因此它也可以用作协同提取技术，以提高功能成分的提取效率，从而缩短提取时间。通过在从食品废物中提取功能成分时应用 HPP，可以有效降低这些成分的生产成本。本研究总结了 HPP 增强食品健康益处的机制以及相关研究的最新进展。HPP 在开发新型保健食品方面具有巨大潜力，未来可能会为人类健康带来诸多益处。
