Recent studies on pressure-induced chemical changes in food constituents

Abstract

The application of high hydrostatic pressure is one of the most promising novel minimal processing methods for food preservation. Under optimal process conditions the natural fresh properties of foods are retained. Pressure is an important thermodynamic factor as is temperature. Both pressure and temperature may influence the position of a chemical reaction equilibrium and the reaction rate. Examples of pressure effects on food quality related reactions are presented The effect of pressure on reactions resulting in flavour or colour defects or the formation of undesirable substances and the effect of pressure on the stability of valuable constituents like vitamin A or sulforaphane.

Key Words:

• High pressure
• food preservation
• sulforaphane
• vitamin A