高压加工对食品微生物、营养和感官特性的影响：综述

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2022-01-05 DOI:10.1108/nfs-08-2021-0249

Ajith Amsasekar, R. Mor, Anand Kishore, Ashutosh Kumar Singh, Saurabh Sid

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引用次数: 5

摘要

目的对高质量、营养丰富的加工食品的需求增加，导致了非热食品加工技术，如高压加工（HPP），这是一种在营养和感官特性损失最小的情况下灭活微生物的新工艺。本文的目的是强调HPP对食品的微生物、营养和感官特性的影响。设计/方法/方法本文探讨了HPP在维持食品质量和安全方面的作用以及工艺条件对各种食品特性的影响的最新研究。此外，障碍方法和HPP对食品质量的有效性也已被记录在案。FindingsHPP经过工业应用验证，满足了消费者对低温下营养损失最小的加工食品的需求。HPP与其他处理的积极影响被称为障碍法，它增强了对微生物活性的影响，并将对营养和感官属性的影响降至最低。独创性/价值本文强调了HPP对各种食品特性的影响，以及作为保持保质期、感官特性和营养保留的非热技术的良好替代品。

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Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs