Abstract:
Innovative High-pressure process to increase the preservation of ready-to-eat Organic FOOD (HOFOOD) project was an international project carried out within the scope of SUSFOOD-CORE ORGANIC with partners from Italy, Algeria, Poland and Türkiye. This project aimed to develop an innovative mild food processing technology. In the content of project that developed technology was applied to process of fresh foods such as melon squash and almond which were packaged with CO2 medium. That technology based on high pressure, at low temperature to improve the safety and extend the shelf life of ready to eat organic fresh products with minimal losses of sensitive bioactive components. HOFOOD project focuses on the design of a high pressure application machine/process and food quality. This process was planned to provide a high pressure application that can operate with low investment and operating cost. To determine the physical, chemical, microbiological, sensorial and nutritional properties of processed foods were analyzed. One of the important obstacles to the proliferation of high pressure systems is the high investment cost. Obtaining products with the desired sensory, chemical and shelf life properties at lower investment costs is thought to be important. One work package of this project was a comparative investigation of the effects of high pressure treated foods on the bioaccessibility of valuable components such as total phenol, antioxidants and carotene.
Previously, high pressure processing (HPP) application was defined as a non-thermal process that could extend the shelf life without causing losses in food quality, and studies were concentrated in this area. However, today, in addition to these studies, research is being carried out on the effects of high HPP on the bioaccessibility of components in foods. It is reported that HPP increases the extraction and bioaccessibility rates of phytochemicals, especially by increasing permeability the plant cell walls. In this way, more bioaccessibility can be achieved from the functional components of foods. Nowadays, foods are consumed not only for pleasure or satiety but also to obtain health benefits from these foods. From this perspective, it is thought that the use of HPP application in the production or processing stages of functional foods, food supplements, fortified foods or food supplements can make these products more useful. Optimizing the pressure, temperature and time parameters that are effective in HPP application to increase bioaccessibility can help you benefit more from the products.
Heat treatment applications may cause losses in nutrients that are sensitive to temperature. HHP, on the other hand, provides protection at low temperatures and can minimize the change in the sensory properties of foods. It is thought that with further studies, the demand for foods that are healthy but not sensory demanding due to traditional processing methods may be increased. Since HPP application can preserve the natural aroma of foods, it is possible that natural and beneficial foods will be more demanded by consumers.
It is thought that, like HOFOOD project, new scientific studies on this subject, high pressure application can contribute to the introduction of functional foods that are both rich in content and have high bioaccessibility to the market. It is foreseen that the production of special foods that are more beneficial to public health will be possible with the development of new high pressure methods.
Audience Take Away:
- Audience can gain new perspectives for new technologies that can increase extraction. In this way, they can try new technologies to increase extraction or bioaccessibility in their field of work. They will be able to increase the bioaccessibility they may need
- Audience can find new ideas about HPP for food technology, drug technology and pharmacology.
- There is a possibility for food supplement producers to produce more beneficial product by using HPP. Food or other products processed with HPP can provide a competitive advantage over ordinary products. It may create the possibility of standing out by providing differentiation in the market.
- It will give general and new ideas about increasing potential beneficial effect of functional components of foods or products such as supplements or drugs.
