Novel approaches in food-processing technology: new technologies for preserving foods and modifying function

Area of Science:

• Food Science and Technology
• Biotechnology
• Food Engineering

Background:

• Emerging food processing technologies, including high hydrostatic pressure (HHP) and high-intensity electric field pulses (HIEF), are advancing food modification and preservation.
• Understanding the mechanisms of microbial inactivation and plant membrane responses is crucial for developing these technologies.

Purpose of the Study:

• To explore the mechanisms behind pressure-induced inactivation of bacterial spores, enzymes, and vegetative microorganisms.
• To gain insights into plant membrane permeabilization and biosynthetic responses for food structure engineering.
• To initiate process development for gentle processing of biomaterials using pressure-assisted water phase transitions.

Main Methods:

• Kinetic data collection for microbial and enzymatic inactivation under pressure.
• Investigation of plant membrane permeabilization and subsequent biosynthetic pathways.
• Development of novel processing techniques based on pressure-assisted phase transitions of water.

Main Results:

• Significant progress in understanding pressure inactivation mechanisms for various microorganisms and enzymes.
• Enhanced comprehension of plant membrane behavior and biosynthetic responses under processing conditions.
• Initiation of innovative gentle processing methods for delicate biomaterials.

Conclusions:

• Emerging technologies like HHP offer precise control over food modification and preservation.
• Continued research into inactivation kinetics and membrane responses will drive innovation in food engineering.
• Pressure-assisted phase transitions present a promising avenue for gentle processing of sensitive food components.