College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
Food Res Int. 2024 Nov;195:114991. doi: 10.1016/j.foodres.2024.114991. Epub 2024 Aug 30.
Nowadays, with the diversification of nutritious and healthy foods, consumers are increasingly seeking clean-labeled products. High hydrostatic pressure (HHP) as a cold sterilization technology can effectively sterilize and inactivate enzymes, which is conducive to the production of high-quality and safe food products with extended shelf life. This technology reduces the addition of food additives and contributes to environmental protection. Moreover, HHP enhances the content and bioavailability of nutrients, reduces the anti-nutritional factors and the risk of food allergen concerns. Therefore, HHP is widely used in the processing of fruit and vegetable juice drinks, alcoholic, meat products and aquatic products, etc. A better understanding of the influence of HHP on food composition and applications can guide the development of food industry and contribute to the development of non-thermally processed and environmentally friendly foods.
如今，随着营养和健康食品的多样化，消费者越来越多地寻求清洁标签产品。高静压（HHP）作为一种冷杀菌技术可以有效地杀菌和灭活酶，有利于生产高质量和安全的食品，延长保质期。该技术减少了食品添加剂的添加，有助于环境保护。此外，HHP 还可以提高营养物质的含量和生物利用度，减少抗营养因子和食物过敏原的风险。因此，HHP 广泛应用于果蔬汁饮料、酒类、肉制品和水产品等的加工。更好地了解 HHP 对食品成分和应用的影响，可以指导食品工业的发展，有助于开发非热加工和环保型食品。
