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Roobab, Ume; Shabbir, Muhammad Asim; Khan, Abdul Waheed; Arshad, Rai Naveed; Bekhit, Alaa El-Din; Zeng, Xin-An; Inam-Ur-Raheem, Muhammad; Aadil, Rana Muhammad
Food science & technology, September 2021, 2021-09-00, Letnik: 149Journal Article
Clean-label foods have gained a lot of attention since it meets consumers’ interests in minimally processed food having a minimal number of ingredients and free from artificial additives. Increased interest in premium quality food products stimulated the integration of high-pressure technologies in food processing compared to conventional thermal processing. While commercial thermal pasteurization is effective in preserving beverages; high pressure-based processing technologies ensure a substantial decrease in microorganisms and spoilage enzymes as well as ensuring minimal impact on the nutrients content and sensory quality. Therefore, this article reviews the potential of high-pressure processing, high-pressure homogenization, ultrahigh-pressure homogenization, high-pressure carbon dioxide/supercritical carbon dioxide, and their updated applications to better preserve the quality of fruit juices and beverages. Pressure-based technologies can assist in reducing the number of ingredients by eliminating the need for certain additives for product stability and preservatives used for food safety and shelf-life extension. Available data highlight important limitations for clean-label food production, represented by the need to establish pressure optimization, microbiological and safe handling in the absence and/or in the presence of a low level of synthetic preservatives. More research is needed for reliable process validation with a focus on process characterization (temperature fields, thermal heterogeneity, and residence time distributions) and sterilization indicators, or mixtures thereof, to implement this promising technology. •Clean label foods are consumer-recognized as natural, premium, and wholesome.•High-pressure based technologies have been investigated to stabilize beverages.•High pressure processing retains freshness as well as nutritional/sensorial quality.•High-pressure technologies are combined with natural additives or other technologies.•Combination of high pressure and CO2 mitigates the deficiency of using each treatment alone.
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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Vir: Osebne bibliografije
in: SICRIS
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