The effects of pressure-based processing technologies on protein oxidation

Proteins are essential biomolecules that play a vital role in a wide range of biological processes. However, they can be affected by oxidative reactions, which can lead to protein oxidation, compromising their structural integrity and nutritional and functional properties. Therefore, it is necessary to explore innovative preservation technologies to mitigate protein oxidation and prolong the shelf life of protein-based products. Currently, pressure-based preservation technologies such as high pressure processing (HPP), ultra high pressure homogenization (UHPH) and high pressure microfluidisation (HPM) have been extensively studied to extend the shelf life of foods. These techniques have demonstrated their ability to inactivate microorganisms and enzymes, thereby preserving food and biological materials. However, they can cause a loss of quality in the food matrix, particularly through protein oxidation. Several studies have investigated the effect of HPP, UHPH and HPM on protein oxidation in various systems, including model proteins, meat, seafood, dairy and related products. The results indicate that protein oxidation is caused by free radicals, which may originate from a lipid or protein molecule in foods processed by these techniques. Once a free radical is formed, it initiates the oxidation of other proteins and lipids present in the system. Although significant progress has been made in comprehending the impact of these techniques on protein oxidation, there are still some knowledge gaps that need to be addressed. Therefore, this review paper aims to provide a summary of the current understanding of the impact of HPP on protein oxidation.