Resumo

FIGUEROA-SEPULVEDA, KATHERINE,; CASTILLO-ROBLES, NELLY-ZARITH,  e  MARTINEZ-GIRON, JADER,. Application of high pressures and other technologies in fruits as alternative of conventional thermal treatments. Rev.Bio.Agro [online]. 2021, vol.19, n.2, pp.271-285.  Epub 30-Jun-2021. ISSN 1692-3561.  https://doi.org/10.18684/bsaa.v19.n2.2021.1772.

Currently, the food industry seeks to offer fresh food products but also have a long shelf life. There are several techniques that need heat treatment which allow prolonging the shelf life of food but these can affect the final quality of the product. High hydrostatic pressure and homogenization by high pressure are new non-thermal techniques that allow to act on food at low process temperatures, lengthening the shelf life and preserving the nutritional quality. High hydrostatic pressure has been applied to different minimally processed fruits to preserve their freshness and nutritional properties, including peaches, mango, cherries, strawberries, orange pulp, melon, custard apple and olives where it has been determined that this technique better preserves the properties of these plant materials compared to conventional heat treatments. Regarding high pressure homogenization, it has been applied in apple, strawberry, mango, watermelon, grapefruit and orange juice juices, obtaining a good inactivation of microorganisms and a better preservation of bioactive compounds that improve nutritional and functional properties.

Palavras-chave : Quality; Bioactive compounds; Conservation; Enzymes; Sterilization; Microorganisms; Pasteurization; Processing; Temperature; Vegetable.

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