| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5520868 | Current Opinion in Food Science | 2017 | 7 Pages |
â¢High pressure treatment is an innovative non-thermal process for food preservation.â¢Number of industrial machines for food applications has doubled in the last 5 years.â¢Pressure-induced protein modifications are promoted to create new food products.â¢Recent works focus on protein allergenicity and digestibility.
High pressure processing is an innovative food preservation technique alternative to thermal treatment, which currently experiences widespread industrial development. Although high pressure effects on microorganisms have been studied for years, current research focuses on its potential use to develop healthier food products. This review presents the effects of high pressure on food constituents and highlights both the use of high pressure to reduce food additives and salt as well as its potential to improve digestibility and reduce allergenicity, particularly because of the high pressure effects on protein structure. The lack of in vivo studies needed to assess the improvement of digestibility and reduction of allergenicity on humans is highlighted.
