High-Pressure Processing for Sustainable Food Supply

Brera Ghulam Nabi, Kinza Mukhtar, Rai Naveed Arshad, Emanuele Radicetti, Paola Tedeschi, Muhammad Umar Shahbaz, Noman Walayat, Asad Nawaz, Muhammad Inam-Ur-Raheem and Rana Muhammad Aadil
Additional contact information
Brera Ghulam Nabi: National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
Kinza Mukhtar: National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
Rai Naveed Arshad: Institute of High Voltage and High Current (IVAT), School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Johor Bahru 81310, Johor, Malaysia
Emanuele Radicetti: Department of Chemical, Pharmaceutical and Agricultural Sciences (DOCPAS), University of Ferrara, Via Luigi Borsari 46, 44121 Ferrara, Italy
Paola Tedeschi: Department of Chemical, Pharmaceutical and Agricultural Sciences (DOCPAS), University of Ferrara, Via Luigi Borsari 46, 44121 Ferrara, Italy
Muhammad Umar Shahbaz: AARI, Plant Pathology Research Institute, Faisalabad 38850, Pakistan
Noman Walayat: College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
Asad Nawaz: Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
Muhammad Inam-Ur-Raheem: National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
Rana Muhammad Aadil: National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan

Sustainability, 2021, vol. 13, issue 24, 1-27

Abstract: Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

Keywords: high-pressure processing; sustainable food; food quality; economic sustainability; waste minimization; water conservation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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