Related Experiment Video
Updated: May 7, 2026
07:07
Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
Published on: April 7, 2017
10.5K
A Systematic Review on the Application of Hyperbaric Storage in Food Products: Principles, Efficiency, and Challenges
Mohammad Rastegarpour1, Amirhossein Abedini1, Bahare Mohamadi2
1Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Comprehensive Reviews in Food Science and Food Safety
|April 21, 2026
Summary
Hyperbaric storage (HS) offers an energy-efficient, non-refrigerated food preservation method. This technology effectively inhibits microbes and maintains food quality, presenting a sustainable alternative for ready-to-eat products.
Area of Science:
- Food Science
- Microbiology
- Preservation Technologies
Background:
- Growing demand for clean-label, ready-to-eat foods necessitates alternatives to refrigeration.
- Hyperbaric storage (HS) uses hydrostatic pressure for preservation at various temperatures.
- HS presents a novel, energy-efficient approach to food preservation.
Purpose of the Study:
- To systematically review the application of HS across diverse food matrices.
- To evaluate HS's efficacy in microbial control and quality maintenance.
- To identify challenges and potential for widespread adoption of HS technology.
Main Methods:
- Systematic literature review using a PRISMA-based search and selection strategy.
- Analysis of HS effects on microbial safety, physicochemical, and sensory attributes.
- Examination of HS application in fruit juices, vegetables, meat, seafood, dairy, and eggs.
Main Results:
- HS effectively inhibits/inactivates spoilage and pathogenic microorganisms.
- Microbial control is pressure-dependent and influenced by temperature, duration, and food matrix.
- HS preserves physicochemical and sensory attributes, delaying enzymatic degradation.
- Observed side effects include viscosity loss, pigment degradation, and oxidative changes in some products.
- Potential for reduced energy consumption compared to refrigeration.
Conclusions:
- HS is a promising technology for preserving high-risk, perishable foods with minimal energy.
- It aligns with demands for sustainable and environmentally responsible food systems.
- Widespread adoption is hindered by equipment costs, standardization issues, and scalability challenges.
Related Concept Videos
01:22Bioavailability Enhancement: Determination and Conceptual Approaches in Overcoming Bioavailability Problems
Bioavailability is a critical pharmacological concept that measures the extent and rate at which an active drug ingredient or therapeutic moiety enters the systemic circulation, remaining unchanged. It's a pivotal factor in determining a drug's efficacy and safety.The Biopharmaceutics Classification System (BCS) plays an essential role in drug development by categorizing drugs into four classes based on their solubility and permeability. This classification aids in understanding drug absorption...
01:05Bioavailability Enhancement: Drug Stability Enhancement and GI Retention
Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...
01:27Microorganisms in Agriculture and Food industry
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
01:27Factors Influencing Microbial Growth: Temperature
Microorganisms display remarkable adaptations, enabling them to thrive in diverse ecological niches across a wide range of temperatures. Temperature profoundly influences microbial growth by affecting enzymatic activity, membrane fluidity, and other cellular processes.Each microorganism operates within a specific temperature range defined by three cardinal points: minimum, optimum, and maximum. Below the minimum temperature, membranes lose fluidity, halting transport processes. Above the...
01:23Physical Methods for Controlling Microbial Growth: Temperature
Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...