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High Pressure Processing of Food pp 509–537Cite as

Structural Changes in Foods Caused by High-Pressure Processing

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Abstract

High-pressure processing (HPP) has been mainly applied in the food industry as a post-packaging pasteurization method in order to ensure food safety. In more recent years, HPP has also been extensively considered in relation to the structural changes that HPP treatments induce in food systems. These structural changes are based on the effect of high pressure on the cell structure and on the biopolymers present in food. These changes can lead to diverse food applications such as creation of novel textures, improvement of the water binding, or mediation of gelation processes. This research area has been intensified in the last 15 years and is currently evolving at a rapid pace. Different applications have already described in the literature for different foodstuffs such as processed fruits and vegetables, meat, and dairy products. The present chapter explains the main mechanisms underlying these modifications and summarizes the research carried out in this novel field. HPP provides an ideal tool for structure modifications by means of physical nonthermal processing and can play an important role in future product development and in the production of food ingredients with enhanced functionality.

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Acknowledgments

Tomas Bolumar expresses his sincere gratitude to Thomas Lickert from the German Institute of Food Technologies and Vibeke Orlien from the Department of Food Science (University of Copenhagen) for providing supporting materials for this book chapter. Dana Middendorf wants to acknowledge the support of the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn), project AiF 16007 N. X-ray diffraction patterns and radial distribution measurements of starch were carried out by Goethe University, Frankfurt Main at the Department of Biochemistry, Chemistry, and Pharmacy.

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  1. Department of Process Technologies, German Institute of Food Technologies, Prof.-von-Klitzing Str. 7, 49610, Quakenbrueck, Germany

    Tomas Bolumar, Dana Middendorf, Stefan Toepfl & Volker Heinz

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  1. Tomas Bolumar
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Correspondence to Tomas Bolumar .

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Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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Bolumar, T., Middendorf, D., Toepfl, S., Heinz, V. (2016). Structural Changes in Foods Caused by High-Pressure Processing. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_23

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