Process development of high pressure-based technologies for food: research advances and future perspectives

High pressure processing has emerged as a versatile technology for food processor use to ensure food safety and preserve various heat sensitive nutrients and bioactive compounds. By carefully controlling pressure-thermal intensity, the treatment helps to reduce product thermal exposure while simultaneously achieving different treatment effects including pasteurization, sterilization, and shelf-life extension. This opinion paper summarizes scientific advances and future research needs in food process design and development of high pressure-based technologies. Research underway to develop continuous high pressure ultra-shear technology for formulating liquid beverages, sauces, and nano emulsions. Emerging application of high-pressure technology include its use as extraction tool for separating bioactive compounds from various food waste, and as a hyperbaric storage method for reducing energy use during refrigeration storage of foods.