High Pressure Processing (HPP) uses elevated pressure to inactivate microorganisms and enzymes in foods. It causes microbial inactivation by altering the cell membrane permeability and inhibiting enzyme activity, protein denaturation, and ribosome destruction. HPP targets cell membranes and walls and can inactivate both vegetative cells and spores too.
How Does HPP Work?
Pectin Methylesterase (PME) in citrus fruits causes cloudiness in orange juice. To keep the juice clear, this enzyme has to be deactivated or slowed down right after extraction. If not, it alters pectin, a key component for juice cloudiness. This can lead to juice separation or, in concentrated forms, a gel that can't turn back into juice.
Citrus fruits have different types of PME. For example, oranges have a high molecular weight PME that is active at low pH and low temperatures, and it can withstand high heat. However, using heat to deactivate PME can affect the juice's taste.
An alternative method called Manothermosonication (MTS) uses heat, ultrasound, and high pressure to preserve food. This method works well for orange juice because the usual microbes and heat-resistant PME in the juice are both sensitive to ultrasound under pressure at relatively low temperatures. By using MTS at 35°C, 200 kPa pressure, and about 110 μm amplitude, PME can be deactivated as effectively as heating to 80°C.
HPP utilizes elevated pressure of 100–800 MPa to inactivate microorganisms and enzymes through alterations in cell structures and enzymatic systems, providing an alternative to thermal processing. HPP has been effectively applied to preserve quality and safety in products like fruit juice, meats, seafood, and dairy products. Although equipment costs are high, HPP offers major advantages for retaining nutrition and freshness in food.
DKSH Technology offers comprehensive food testing solutions that allow manufacturers to monitor chemical, physical, and microbiological changes in their food products. For more information on ensuring the safety, health, and quality of your food items, feel free to get in touch with us.
Potchara Sungtong is the Director, Food and Beverage for DKSH Thailand overseeing the Asia Pacific region. With a background in food science and microbiology, he has over 20 years of experience in research and development, sales and marketing, channel management, and business development in food and beverages. Potchara has extensive knowledge in food safety, customer requirements, laboratory workflows, and lab efficiencies.