High Pressure Processing (HPP)

FOODSEG - WG 10

Advanced food technology and preservation Preservation

►The basic idea behind all forms of fdfood preservat ion is e ihither: • Tooso slow do wn t he eact activity tyo of d dseaseisease- causing bacteria • To kill the bacteria altogether In daily practice • High temperature: • Canning • Pasteurization • Low temperature: • Freezing • Refrigeration • Drying • Irradiation • Chemical preservatives • Fermentation Actual and incoming technological processes

High pressure pasteurisation Biotechnology extended storage Microwave pasteurisation Robotic assemble in sterile Super chilling environment Irradiation Microwave sterilisation Ohmic/aseptic processing Antimicrobials natural or Chilling engineered Freezing Pressure sterilisation Canning Combination Dehydration Pulse fields Pickling Pressure/electrical/ Smoking magnetic Past Future Pascalization, bridgmanization, or high pressure processing (HPP),

►is a method of preserving and sterilizing food,,pp in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. Pascalization, bridgmanization, or high pressure processing (HPP),

► The technique was named after Blaise Pascal, a French scientist of the 17th century whose work included detailing the effects of pressure on fluids. During pascalization, more than 340MPa may be applied for around fifteen minutes, leading to the inactivation of yeast, mold, and bacteria. ► Pascalization is also known as bridgmanization, named for physicist Percy Williams Bridgman ADVANTAGES OF HIGH PRESSURE TREATMENTS

Effect Advantage

Instantaneous Uniform distribution in the product response ((ifif there are no gases)gases) Uniform distribution Independent of food geometry and size

High reaction rateHigh bioconversion yield

Without affecting Preserving colorcolor,,flavorflavorand nutrients covalent bonds Inactivate enzymes Increase food shelf life and microorganisms Addabatciabatic heat ing , Theeaeectadacdpotectormal effect and acid protection lowering pH

(Knorr, 1999) Pascalization, bridgmanization, or high pressure processing (HPP),

► Dur ing pascali zati on, th e f ood' s prot ei ns are denatured, hydrogen bonds are fortified, and noncovalent bonds in the food are disrupted , while the product's main structure remains intact. ► Because pascalization is not heat-based, covalent bonds are not affected, causing no change in the food'staste s taste. ► High hydrostatic pressure can affect muscle tissues by increasing the rate of lipid oxidation , which in turn leads to poor and decreased health benefits. Effect on proteins Pascalization, bridgmanization, or high pressure processing (HPP),

► Because hydrostatic pressure is able to act quickly and evenly on food, neither the size of a product's container nor its thickness play a role in the effectiveness of pascalization. ► There are several side effects of the process, includinggg a slight increase in a p roduct's sweetness, but pascalization does not greatly affect the nutritional value, taste, texture, and appearance. Parameters Parameters

dc = kc n Order I dt

T dependancy

P dependancy Actual and incoming technological processes

►As a result, high pressure treatment of foods is regarded as a "natural" preservation method, as it does not use chemical preservatives . What about substrates?

►Plant ►Meat Tomanio, J.: Food Icons (2011) Classes of applied chemicals

commonldiiltly used in agriculture (added to Ropkins et al 2003)

Vegetables Herbicides, InsecticidesInsecticides,,Fertilisers, Nutrients, andfd fru it Difti*DtDesinfectians*, Detergen t*Fts*, Fung iid*icides* Cereals Herbicides, Insecticides Fertilisers, Nutrients, Growth regulators, Desinfectians * , Detergents * , Antioxidants * , Fungicides* Milk and raw Antibiotics, other veterinary drugs, mineral supplements, meat vitam in supp lemen ts, pro te in supp lemen ts, Grow th f ac tors, Digestion enhancers, Antioxidants*, Desinfectians*, Detergents* Raw fish Antibiotics+, Desinfectians*, Detergents* Meat- from FAO

► The most common sources o f mea t are domesticated animal species such as cattle, pigs and poultry and to a lesser extent buffaloes , sheep and goats. ► In some regions other animal species such as camels, yaks, horses, ostriches and game animals are also eaten as meat. ► To a limited extent, meat is also derived from exotic animals such as crocodiles , snakes and lizards. Meat production

►Farming is a complex, multicomponent, interactive ppprocess that is dependent on land, animal, human and water resources as well as capital investment . ►Throughout the world it is practiced in many dffdifferent ways an d environments an d with differinggg degrees of intensity and biolog ical efficiency. Meat production systems

►Industrial systems (more tnan 50% ►Mixed systems (more than 40%) ►Grazing systems (less than 10%) ► We look for standarised industrial species

► To get standarised products But our goal is: • To preserve the appearance, flavours, and nutrients in a food • To delay or to prevent spoilage biby microorgani sms or b y ch emi cal r eactio ns • To eliminate or to control the growth of pathogenic organisms Preservation The Barrier or Hurdle Concept • A barrier or hurdle is a processing step or ingredient that protects the product from causing food borne disease To get

►And to keep our food as fresh as possible as longgp as possible to satisfy nutrition and sensorial requirements of consumerconsumer.. Foodseg activity

►In minutes WG10 ►At website WG11 (http://www. foodseg. eu/activities- 2/expert2/expert--groups.html)groups.html) Kick off meeting 7th ––8th8th of July 2011 Guidelines Working Groups

► Communication within working groups PR1 ► • Communication goes mainly through the working group leader or a designated rapporteur who will also do the minutes and documentation ► • Respective documents have to be saved on the BAL- BAL-PMPM plflatform and shldhould beesensend to the CdCoordinator for bkback- up ► • A social network FOODSEG will be available to organise the members, discussions, photos, chats, etc. etc. Folie 27

PR1 Peter Raspor; 21.06.2012 Guidelines Working Groups Planned and foreseen work

► • 1st year areviewa review will be done in the respective scientific field in order to identify the main gaps in research in the field. These gaps will be presented at the first symposium in 2012.

► ••2ndyear 2nd year based on these identified gaps the necessary research needs will be defined. Therefore, the researchers exchange programme and further intense working group discussions will be used. Deadline Month 18.

► • 3nd year The results will be presented at the second symposium in the first half of 2013. This will be combined with the project idea competition.

► Final symposium , 2014

develop recommendations on future research topics that are relevant and if possible the groups will develop policy recommendations on regional, national and EU basis . 20th –21st of October 2011, Plovdiv / Bulgaria

► Sonja Smole, ► Ainhoa Bilbao, joined ► Tomas Kuhta, group in march 2012 ► Peter Siekel ► Martino Barbanera, ► Slavica Sredanović, ► Olivera Đuragić, ► To Kim Anh, ► Anca Nicolau, ► Daniela Borda, ► Peter Raspor 20th –21st of October 2011, Plovdiv Bulgaria

► Reformulation/redesign of food //dietdietto enhance healthy nutrition

► Bioactive ppgacking in minimal processed foods

► Pressure assisted technological processing enhanced with additional treatment / preservation

► Nanotechnology vs nano particles in food 23 March 2012 Second draft

► Tentative title

HIGH PRESSURE PROCESSING IN PRODUCTION OF MEAT AND MEAT LIKE PRODUCTS

1 Introduction 2 Principles for processing proteinaceous matrices and their preservation 3 Impact of HPP on meat constitutions 4 HPP treated food 5 Functionalisation of HPP processed meat products 6 Future ppprospect for HPP generated technolo gies in meat and meat like products References Third draft

►High pressure processing in production of meat and meat like products

Connpppacept prepared by yB Borda, Nicola a,asp,u, Raspor, Smole Principles for processing proteinaceous matrices and their preservation

► Antimicrobials plant microbial ► Antioxidants plant microblbial ► Packaging passive active/ smart Impact of HPP on meat constituents

► Impact on macro structure Meat tissues ► Impact on micro structure Structural proteins Fat Minerallls ► Impact on functional constituents Enzymes Aroma compounds HPP treated food

►Impact on sensorial characteristics colour texture flavour ►Impact on products safety microbes viruses parasites Functionalisation of HPP processed meat products (selection?) ►Definition of functionality in meat and meatmeat-- like products Beef Meat PPkMtork Meat Game meet Poultry Fish Shell fish Functionalisation of HPP processed meat products

►Definition of functionality in meat and meatmeat-- like products ►Beef Meat En d prod uct rel at ed f unc tionalit y Technological functionality Nutritional functionality Future prospect for HPP generated technologies in meat and meat like products

►Lessons learned from the past ►Current challenges on HPP Who and what?

►Daniela Borda, ►Anca Nicolau, ►Peter Raspor, ►Sonja Smole, ►Ainhoa Bilbao , ►To Kim Anh, ►Additional expertise is needed... OPtimist view

If there is ever the possibility of several things to ggg,o wrong, the one that will cause the most damage will be the one to go wrong. ►Murphy 1949