Abstract
Beside intensive studies on inactivation microorganisms by high hydrostatic pressure (HP) for food storage, pressure effects on property of food materials have also been studied based on knowledge in pressure effect on biomolecules. Pressure effects on biological membranes and mass transfer in cellular biological materials and on enzyme activity would give an idea that HP treatment can introduce two types of activations into food materials: improved mass transfer and enzyme activity. Studies focusing on these pressure activations on food materials were then reviewed. Rice flour with an exclusively fine mean particle size and small starch damage was obtained due to improved water absorption properties and/or enzyme activity by HP. HP treatment increased of free amino acids and γ-aminobutyric acid (GABA) in rice and soybeans due to improved proteolysis and amino acid metabolism. Improvement of antioxidant activity and alteration of polyphenolic-compounds composition in food materials were also demonstrated by HP treatment. The HP-induced activations on food materials could contribute towards processing technologies for food quality improvement.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Aoyama Y, Shigeta Y, Okazaki T, Hagura Y, Suzuki K (2005) Germination and inactivation of Bacillus subtilis spores under combined conditions of hydrostatic pressure and medium temperature. Food Sci Technol Res 11:101–105
Asaka M, Hayashi R (1991) Activation of polyphenoloxidase in pear fruits by high pressure treatment. Agric Biol Chem 55:2439–2440
Bridgman PW (1914) The coagulation of albumen by pressure. J Biol Chem 19:511–512
Eshtiaghi MN, Stute R, Knorr D (1994) High-pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrots and potatoes. J Food Sci 59:1168–1170
Fourme R, Eric Girard E, Akasaka K (2012) High-pressure macromolecular crystallography and NMR: status, achievements and prospects. Curr Opin Struct Biol 22:636–642
Hayashi R (1987) Food processing and ingredients (in Japanese). Shokuhin to kaihatsu 22:55–62
Hite BH (1899) The effect of pressure in the preservation of milk. West Virginia Univ Agric Exp Stat Bull 54:15–35
Hite BH, Giddings NJ, Weakly CE (1914) The effects of pressure on certain microorganisms encountered in the preservation of fruits and vegetables. West Virginia Univ Agric Exp Stat Bull 146:2–67
Homma N, Nishiwaki T, Kobayashi K, Kido M, Yamamoto K, Shigematsu T, Suzuki A (2013) Japan patent 5,326,147
Islam MS, Igura N, Shimoda M, Hayakawa I (2003) Effects of low hydrostatic pressure and moderate heat on texture, pectic substances and color of carrot. Eur Food Res Technol 217:34–38
Kato M, Hayashi R (1999) Effects of high pressure on lipids and biomembranes for understanding high-pressure-induced biological phenomena. Biosci Biotechnol Biochem 63:1321–1328
Kido M, Kobayashi K, Chino S, Nishiwaki T, Homma N, Hayashi M, Yamamoto K, Shigematsu T (2013) Super-fine rice flour production by enzymatic treatment with high hydrostatic pressure processing. High Pres Res 33:237–244
Knorr D, Heinz V, Buckow R (2006) High pressure application for food biopolymers. Biochim Biophys Acta 1764:619–631
Lechtenberg M, Zumdick S, Gerhards C, Schmidt TJ, Hensel A (2007) Evaluation of analytical markers characterising different drying methods of parsley leaves (Petroselinum crispum L.). Pharmazie 62:949–954
Luthria DL (2008) Influence of experimental conditions on the extraction of phenolic compounds from parsley (Petroselinum crispum) flakes using a pressurized liquid extractor. Food Chem 107:745–752
Macfarlane JJ (1973) Pre-rigor pressurization of muscle: effects on pH, shear value and taste panel assessment. J Food Sci 38:294–298
Meersman F, Heremans K (2008) High hydrostatic pressure effects in the biosphere: from molecules to microbiology. In: Michiels C, Barlett DH, Aertsen A (eds) High-pressure microbiology. ASM Press, Washington, DC, pp 1–17
Morohashi K, Nabeya T, Yoshii Y, Egawa K (1998) Japan patent 3,076,552
Murakami TH (1970) Japanese studies on hydrostatic pressure. In: Zimmerman AM (ed) High pressure effects on cellular processes. Academic, New York, pp 131–138
Osumi M (1990) Effects of hydrostatic pressure to ultrastructure of yeast cells (in Japanese). In: Hayashi R (ed) Pressure-processed food – research and development. Sanei Shuppan, Kyoto, pp 157–164
Payens TAJ, Heremans K (1969) Effect of pressure on the temperature-dependent association of β-casein. Biopolymers 8:335–345
Shigematsu T, Murakami M, Nakajima K, Uno Y, Sakano A, Narahara Y, Hayashi M, Ueno S, Fujii T (2010) Bioconversion of glutamic acid to γ-aminobutyric acid (GABA) in brown rice grains induced by high pressure treatment. Jpn J Food Eng 11:189–199
Shigematsu T, Nakajima K, Inagaki K, Kawamura T, Nakamura M, Hayashi M, Kumakura S, Iguchi A, Hirayama M, Ueno S, Fujii T (2012) Effect of high hydrostatic pressure and subsequent preservation on the antioxidant activities of agricultural products. In: 7th international conference on High Pressure Bioscience and Biotechnology (HPBB 2012) book of abstracts, p 41
Shimada S, Andou M, Naito N, Yamada N, Osumi M, Hayashi R (1993) Effects of hydrostatic pressure on the ultrastructure and leakage of internal substances in the yeast Saccharomyces cerevisiae. Appl Microbiol Biotechnol 40:123–131
Tangwongchai R, Ledward DA, Ames JM (2000) Effect of high-pressure treatment on the texture of cherry tomato. J Agric Food Chem 48:1434–1441
Ueno S, Shigematsu T, Kuga K, Saito M, Hayashi M, Fujii T (2009a) High-pressure induced transformation of onion (in Japanese). Jpn J Food Eng 10:37–43
Ueno S, Hayashi M, Shigematsu T, Fujii T (2009b) Formation of green-blue compounds in Brassica rapa root by high pressure processing and subsequent storage. Biosci Biotechnol Biochem 73:943–945
Ueno S, Izumi T, Fujii T (2009c) Estimation of damage to cells of Japanese radish induced by high pressure with drying rate as index. Biosci Biotechnol Biochem 73:1699–1703
Ueno S, Shigematsu T, Watanabe T, Nakajima K, Murakami M, Hayashi M, Fujii T (2010) Generation of free amino acids and γ-aminobutyric acid in water-soaked soybean by high-hydrostatic pressure processing. J Agric Food Chem 58:1208–1213
Wuytack EY, Michiels CW (2001) A study on the effects of high pressure and heat on Bacillus subtilis spores at low pH. Int J Food Microbiol 64:333–341
ZoBell CE (1970) Pressure effects on morphology and life processes of bacteria. In: Zimmerman AM (ed) High pressure effects on cellular processes. Academic, New York, pp 85–130
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2015 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Shigematsu, T. (2015). Use of Pressure Activation in Food Quality Improvement. In: Akasaka, K., Matsuki, H. (eds) High Pressure Bioscience. Subcellular Biochemistry, vol 72. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-9918-8_24
Download citation
DOI: https://doi.org/10.1007/978-94-017-9918-8_24
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-017-9917-1
Online ISBN: 978-94-017-9918-8
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)