The impact of high-pressure processing on bioactive compounds in plant-based functional foods | [Journal of Natural & Applied Sciences Pakistan • 2025]

Author(s):

1. Shan muzamail: Department of Nutrition, China medical university, Taichung, Taiwan

2. Aiman Asif: Riphah international university Faisalabad, Pakistan

3. Muhammad Ali Nawaz: Institute of Food and Nutrition Sciences (IFNS) PMAS Arid Agriculture University Rawalpindi, Pakistan

4. Muhammad Meelad Sultan: National Institue of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

5. Saman Fatima: Institute of Food Science & Technology University of Agriculture Faisalabad, Pakistan

6. Aneeza Kokab: Department of chemistry, University of Okara, Pakistan

7. Sidra Rashid: PHRC, Ayub Agriculture Research Centre, Faisalabad, Pakistan

8. Muhammad Mazahir: Food Science Research Institute, NARC Islamabad, Pakistan

Abstract:

High-pressure processing (HPP) is a non-thermal process that subjects the food to high hydrostatic pressure for pathogens’ destruction and shelf-life enhancement without compromising plant products' nutritional and sensory characteristics. The present paper reviews the factors that determine the bioactive compound stability/loss during HPP and the effects of this technology on nutritional value, shelf life, and consumer liking. HPP’s effects on bioactive compounds include mechanical damage to the cellular structures and changes in intermolecular forces. These effects also increase the release and steadiness of such bioactive substances as polyphenols and carotenoids. Using the review context, this assessment explores the influence of processing parameters such as pressure, time, and temperature on the stability of the bioactive compounds. Interaction between HPP and other preservation processes which include mild heat or refrigeration storage can also enhance the quality of the products while at the same time extending their shelf life. It also includes their expansion to the commercial aspect and shows that HPP has been effective in use on food items including cold-pressed juices and plant-based soups. The regulatory part proves that HPP saves the basic parameters of food and contributes both to the effectiveness and safety of the process emphasizing the preservation of natural tastes and smells, consumers’ acceptance is usually rather positive. Thus, future investigations should focus to the unknown effects of HPP on various bioactive compounds, their shelf-stability upon further storage, and the most effective processing parameters. Thus, promising trends that are connected with developments in the field of HPP and its additional application with the help of other innovative technologies in combination with contemporary packaging materials speak about the possibilities of further improvement of the functional profile and consumer attraction of plant-based functional food products. This review focuses on HPP effects on PB Foods and proposes possible research avenues to better enhance HPP in the food industry.

Page(s): 2013-2028

DOI: DOI not available

Published: Journal: Journal of Natural & Applied Sciences Pakistan, Volume: 7, Issue: 1, Year: 2025

Keywords:

sensory attributes , bioactive compounds , Nutritional quality , HighPressure Processing HPP , PlantBased Foods

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