Page 49 - FoodFocusThailand No.192 March 2022

SMART PRODUCTION

Effective combination between pressure (500-700 MPa) and temperature sterilization process for commercial production of multi-component
(90-120°C) was reported by Ahn et al., 2007 to inactivate a range of aerobic shelf-stable foods). Once PATS becomes a future alternative to
and anaerobic bacterial spores. Most bacterial spores could be generally thermal sterilization, consumers would better choose natural,
inactivated when using pressure more than 600 MPa in combined with a superior, and healthier food.
temperature higher than 100°C . During the past 20 years, research has
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been actively carried out on finding target microorganism(s) and surrogate
microorganisms. Heat-resistant spores of Geobacillus stearothermophilus More Information Service Info C006
(D 121°C 4-5 min) were easily inactivated by PATS (D 105°C – 700 MPa 0.4-0.5 min) .
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Clostridium botulinum and Clostridium sporogenes spores were susceptible เอกสารอ้างอิง / References
to PATS, while Bacillus amyloliquefaciens spores were resistant to the 1 Food Division. 2019. General requisites and product categories for
combined effects of pressure-thermal treatment 2,6,8 . PATS starts with pasteurization using High-Pressure Processing (HPP). Food and Drug
preheating the prepackaged products to a specific temperature before the Administration. Ministry of Public Health. Thailand.
Ahn J., Balasubramaniam V.M. and Yousef A.E. 2007. Inactivation kinetics
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application of predetermined pressure and temperature. Once the products of selected aerobic and anaerobic bacterial spores by pressure-assisted
are held under the combined pressure and temperature condition for a certain thermal processing. International Journal of Food Microbiology. 113:
321–329.
holding time, decompression takes place. PATS could substantially minimize 3 Al-Ghamdi S., Sonar C.R., Patel J., Albahr Z. and Sablani S.S. 2020. High
thermal exposure to the products when compared with retort processing. pressure-assisted thermal sterilization of low-acid fruit and vegetable
Al-Ghamdi et al. (2020) reported the loss of vitamin C about 3-14% after purees: Microbial safety, nutrient, quality, and packaging evaluation. Food
Control. 114: 107233.
fruit and vegetable puree was subjected to PATS at 600 MPa and 90°C. 4 Balasubramaniam V.M., Barbosa-Cánovas G.V. and Lelieveld H.L. 2016.
Natural color pigments were preserved in case of chlorophyll in pea and High Pressure Processing of Food: Principles, Technology and Applications.
beta-carotene in pumpkin, whereas betalains in beetroot and anthocyanin Springer, New York. 782 pages.
Chourio A.M., Salais-Fierro F., Mehmood Z., Martinez-Monteagudo S.I. and
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in purple potato were degraded. Polyphenol oxidase (PPO) and peroxidase Saldaña M.D.A. 2018. Inactivation of peroxidase and polyphenoloxidase
(POD) activities were inactivated when coconut water was treated at in coconut water using pressure-assisted thermal processing. Innovative
Food Science and Emerging Technologies. 49: 41–50.
400-600 MPa and 90°C. The color of coconut water remained unchanged. 6 Margosch D., Ehrmann M.A., Gänzle M.G. and Vogel R.F. 2004.
This study observed that POD was more resistant to PATS conditions than Comparison of pressure and heat resistance of Clostridium botulinum and
PPO . other endospores in mashed carrots. Journal of Food Protection. 67:
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2530–2537.
PATS could essentially reduce the severity of the thermal process, 7 Rajan S., Pandrangi S., Balasubramaniam V.M. and Yousef A.E. 2006.
resulting in superior product quality. However, changes in organoleptic Inactivationof Bacillus stearothermophilus spores in egg patties by
properties, texture, and nutrition may be observed depending on several pressure-assisted thermal
processing. LWT – Food Science and Technology. 39: 844–851.
factors. To date, there are no commercial products manufactured by PATS. 8 Ratphitagsanti W., Ahn J., Balasubramaniam V.M. and Yousef A.E. 2009.
Nevertheless, USFDA issued letters of no objection to two industrial petitions Influence of pressurization rate and pressure pulsing on the inactivation
of Bacillus amyloliquefaciens spores during pressure-assisted thermal
in 2009 (shelf-stable mashed potato) and 2015 (pressure enhanced processing. Journal of Food Protection 72: 775-782.

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