Khouryieh Hanna
Food Processing and Technology Program, School of Engineering & Applied Sciences, Western Kentucky University, United States.
Recent Adv Food Nutr Agric. 2025;16(1):31-40. doi: 10.2174/012772574X289005240215093457.
High pressure processing (HPP) has become a practical food processing technique that meets the preferences of consumers seeking lightly processed, convenient, and fresh-tasting food options. This paper reviewed the latest research on the impact of HPP on the safety and quality of food products. The use of HPP has been showing favorable growth in the food industry primarily due to its potential to not only enhance the nutritional content and sensory attributes of food products but also to substantially extend their shelf-life and bolster safety standards. HPP is the most used among non-thermal food processing technologies. While its direct application to milk for consumption falls short of delivering consistent quality, it proves effective as a pre-treatment step and in products using milk as a primary ingredient. In the context of meat production, HPP reduces microbial loads and extends shelf-life, yet concerns persist regarding its impact on product quality. The absence of in-depth studies regarding the attributes of carrots that support pathogen regeneration emphasizes the need for comprehensive research in this area, which could have far-reaching implications for similar fruit and vegetable products. This review underscores the need for a balanced assessment of HPP's effects on food safety and quality, offering insights that can guide the food industry in adopting this technology while ensuring consumer satisfaction and safety.
高压处理（HPP）已成为一种实用的食品加工技术，满足了消费者对轻度加工、方便且口感新鲜的食品选择的偏好。本文综述了关于HPP对食品产品安全性和质量影响的最新研究。HPP在食品工业中的应用一直在呈现良好的增长态势，主要是因为它不仅有潜力提高食品产品的营养成分和感官特性，还能大幅延长其保质期并提升安全标准。HPP是在非热食品加工技术中使用最为广泛的。虽然将其直接应用于供消费的牛奶时，在保证质量一致性方面存在不足，但它作为预处理步骤以及在以牛奶为主要成分的产品中却证明是有效的。在肉类生产方面，HPP可减少微生物负荷并延长保质期，但对其对产品质量的影响仍存在担忧。缺乏关于支持病原体再生的胡萝卜特性的深入研究，凸显了在这一领域进行全面研究的必要性，这可能对类似的水果和蔬菜产品产生深远影响。本综述强调需要对HPP对食品安全和质量的影响进行平衡评估，提供的见解可指导食品工业采用这项技术，同时确保消费者的满意度和安全。
