HPP technology has the advantage of preserving biological activity in plant-based food processing
Fruits and vegetables are a convenient source of nutrition and a variety of bioactive substances for humans. However, processes such as peeling, cutting, and juicing can easily cause food to rot, so specific processing methods are required to ensure food safety and extend the shelf life of processed plant foods. Foods such as juices, smoothies, and purees are usually pasteurized. However, heat treatment can easily cause loss of nutrients and functions, and change the original color and flavor.
In recent years, consumers have an increasing demand for minimally processed foods, and non-thermal technologies including ultra-high pressure sterilization (HPP) have become increasingly popular with manufacturers. HPP technology does not destroy covalent bonds, preserves heat-sensitive molecules (such as vitamins and other bioactive substances) intact, ensures safe consumption while retaining the original properties of the food, and has become the most widely used non-thermal preservation technology in the industry.