Recent Advances in the Application of High Pressure Processing-Based Hurdle Approach for Enhancement of Food Safety and Quality

Various conventional and novel technologies have been investigated to address the problems of food safety and quality. However, every technique is associated with some certain limitations and some concerns remain unanswered. High pressure processing (HPP) is one of the emerging technologies which have been implemented in food industries.

Methods

In this review, we focus on the recent advancements of HPP combined with other physical-, physico-chemical-, and biological-based methods for the improvement of food safety and quality.

Results

Researchers have reported several positive applications of HPP in food sector. Yet, there are some challenges of this technique like HPP-induced lipid oxidation, baroresistant of bacterial spores, changes in food color, and high investment costs of HPP machine. The challenges and limitations of HPP could be addressed by hurdle technology approach. The concept of hurdle technology which is also commonly referred to as combined technique has become a promising approach that simultaneously enhances microbial safety while minimizing the degradation of food quality attributes.

Conclusions

Several researches have indicated the combined processing parameters based on the hurdle technology concept improves effectiveness and prospects in food treatment with the potential of achieving synergistic effects. The intelligent combination of hurdles would augment the food safety and quality in addition to the economic properties of food products.

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Funding

This project was supported by the National Overseas Scholarship, Government of India.