Page 45 - FoodFocusThailand No.225 December 2024

SMART PRODUCTION

High Pressure Processing (HPP) Technology for unaffected by pressures below 2,000 MPa. The structural changes
Beverage Pasteurization in proteins affected by high pressure differ from those caused by
HPP technology used in beverage products is typically applied heat, which is a distinctive characteristic of HPP technology that
in the form of in-container pasteurization, where the beverage leads to novel products with added value and new properties that
is packaged in pressure-resistant containers, such as extra cannot be achieved through heat application. These are the
thickness plastic bottles or flexible packages. The product is following examples, the reduction of allergens in almond milk,
then placed into a pressure chamber, where water, as the increase in protein digestibility in pea protein isolate, and the
a pressure-transmitting fluid, is filled into the chamber. Once increase of protein solubility in black soybean.
the product is held under a specific pressure level for a certain HPP technology has been proven to effectively destroy
period of pressure holding time, then the pressure is reduced pathogenic microorganisms found in beverage products,
to an atmospheric pressure. The HPP-treated product is stored specifically Escherichia coli O157:H7, Listeria monocytogenes,
at refrigerated temperatures for further distribution. Each and Salmonella spp., as well as spoilage microorganisms. It can
product type requires different pressure levels and holding also extend the beverage’s shelf life by several weeks to several
times, depending on various factors that must be carefully months while maintaining the natural taste and nutritional value
studied. Key factors include the type and quantity of target of the fresh raw materials. Furthermore, it can improve or modify
microorganisms, as well as food-related factors. The the functional properties of food and beverages. Therefore, HPP
temperature increase during HPP can be predicted, as is a promising technology that creates opportunities for the
compression heating of water is approximately 3°C per 100 development of new beverage products to deliver safety, quality,
MPa. and freshness to consumers.
Due to the industry’s growing interest in HPP technology
and the expansion of the beverage market, there is increasing
demand for higher production capacity. As a result, HPP
equipment vendors continue to develop and offer bulk More Information Service Info C007
processing systems that can be directly applied to beverage
products (without the need to package them before entering เอกสารอ้างอิง / References
the HPP machine). Since water is a major component of Augusto, P.E.D., Tribst, A.A.L. and Cristianini, M. 2018. High
beverages, it serves as the pressure-transmitting fluid. In the Hydrostatic Pressure and High-Pressure Homogenization Processing
of Fruit Juices, pp. 393-421. In G. Rajauria and B. K. Tiwari, eds. Fruit
case of the bulk processing systems, the pasteurized beverage Juices. Academic Press, San Diego.
is conveyed into an aseptic storage tank where the selected Balasubramaniam, V.M., Daniel, F. and Evan, T. 2008. Preserving foods
packaging does not need to be flexible and does not have to through high-pressure processing. Food Technology. 62: 32-38.
withstand pressure. HPP technology can be used with all types Dhakal, S., Liu, C., Zhang, Y., Roux, K.H., Sathe, S.K. and Balasubra
maniam, V. 2014. Effect of high pressure processing on the
of liquid beverages, including those containing solid particles. immunoreactivity of almond milk. Food Research International. 62:
HPP technology stabilizes the physical properties of juices and 215-222.
beverages, providing sensory qualities similar to those of González-Angulo, M., Serment-Moreno, V., Queirós, R.P. and
unprocessed products while also preserving bioactive Tonello-Samson, C. 2021. Food and Beverage Commercial Applica
compounds and antioxidants, just like fresh-squeezed tions of High Pressure Processing, pp. 39–73. In K. Knoerzer and K.
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Case Study: Application of HPP Technology in T.M., Lee, J. and Jeong, H.S. 2017. Characteristics and in vitro
Beverage Production anti-inflammatory activities of protein extracts from pre-germinated
Currently, HPP technology is applied in the production of black soybean [Glycine Max (L.)] treated with high hydrostatic
pressure. Innovative Food Science and Emerging Technologies. 43:
various beverages, such as drinks made from different 84-91.
vegetables and fruits. High pressure could break down plant Knorr, D., Froehling, A., Jaeger, H., Reineke, K., Schlueter, O. and
cell structures, particularly the cell membrane, resulting in the Schoessler, K. 2011. Emerging technologies in food processing.
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phenolic compounds and antioxidants. Examples of other 2017. In vitro gastrointestinal digestion of pea protein isolate as
commercial beverage products include smoothies containing a function of pH, food matrices, autoclaving, high-pressure and
vegetables, fruits, and whey protein; plant-based milk (sweet re-heat treatments. LWT-Food Science and Technology. 84: 511-519.
corn milk, almond milk, etc.); cold brew tea and coffee; as well National Advisory Committee on Microbiological Criteria for Foods. 2006.
as beverages containing probiotic microorganisms. It has long Requisite scientific parameters for establishing the equivalence of
alternative methods of pasteurization. Journal of Food Protection. 69:
been known that HPP has minimal impact on beverage quality 1190–1216.
in terms of taste, appearance, and nutritional value and it also Patel, H.A. and Creamer, L.K. 2008. High-pressure-induced interactions
preserves heat-sensitive nutrients. However, high pressure involving whey proteins A2 - Thompson, Abby, pp. 205-238. In M.
may affect the changes in certain properties, such as functional Boland and H. Singh, eds. Milk Proteins. Academic Press, San Diego.
Shouqin, Z., Junjie, Z. and Changzhen, W. 2004. Novel high pressure
properties, as it can affect large molecules like carbohydrates, extraction technology. International Journal of Pharmaceutics. 278:
proteins, and fats. On the other hand, covalent bonds are 471-474.

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