• KSBB Journal
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• v.23 no.5
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• pp.362-368
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• 2008

High Hydrostatic Pressure assisted (HHP) process enhancement for food and allied industries are reported in this paper review. Recently, considerable research has been devoted to the improvement of mild thermal processing techniques and to the development of alternative mild processing technologies. HHP assisted can enhance existing extraction, processes and enable new commercial extraction opportunities and processes. New HHP processing approaches have been proposed, including, the potential for modification of plant cell material to provide improved bioavailability of micro nutrients while retaining the natural-like quality, simultaneous extraction. Therefore, High Hydrostatic Pressure assisted (HHP) technologies could have a strong presence in the future of the biotechnology industry.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1511-1514
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• 2009

Liquid whole egg (LWE) was subjected to high hydrostatic pressure (HHP), a consecutive combination of nisin and HHP (nisin-HHP), or a consecutive combination of ultrasound and HHP (ultrasound-HHP), and functional properties of processed LWE were compared to those of raw LWE. Little changes in foaming and emulsifying properties were observed by the application of HHP alone and the combined process of nisin and HHP. In contrast, ultrasound-HHP combination resulted in significant changes in color, foaming, and emulsifying properties. The maintenance of functional properties after HHP treatment agreed with expectation, because the HHP processing condition had been selected where minimal rheological changes had occurred.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1102-1105
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• 2008

The structural change and leakage of cellular substances of Saccharomyces cerevisiae attributed by high hydrostatic pressure (HHP) treatment were observed with scanning electron microscopy (SEM). S. cerevisiae (ATCC16664) was inoculated in apple juice for 10 min at $23^{\circ}C$ and the apple juice treated at 138, 207, 276, 345, and 414 MPa pressure for 30 sec at $23^{\circ}C$. Increased of roughness, elongation, wrinkling, and pores on yeast cell surfaces, the yeast cell walls were severely damaged by HHP treatment from 276 to 414 MPa. Inactivation of S. cerevisiae by HHP is dependent on structural changes on the cell walls observed with SEM.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.848-853
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• 2007

The effects of high-hydrostatic pressure (HHP) on the ginsenoside concentration in Korean red ginseng were investigated. HHP-pretreated Korean red ginseng samples were compared to samples produced by a conventional method. Six-year-old Korean fresh ginseng (Panax ginseng C.A. Meyer) samples were vacuum-packaged in polyethylene film and treated at room temperature for 1 min with HHP (200-600 MPa) and steamed at $98^{\circ}C$ for 3 hr. Major ginsenosides of red ginseng were analyzed by HPLC. HHP-pretreated red ginseng showed a 45% higher level of total major ginsenosides than conventionally prepared red ginseng. The levels of 4 protopanaxadiol-type ginsenosides increased 34-43% and the levels of 5 protopanaxatriol-type ginsenosides increased 45-66%. Scanning electron microscopy and electrical conductivity spectrum analysis showed that HHP pretreatment damaged ginseng plant cells and increased extraction efficiencies of ginsenosides from red ginseng products.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.805-816
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• 2014

We investigated the quality characteristics and resulting sensory evaluation of semi-dried silver pomfret treated with high hydrostatic pressure (HHP) processing and brining for 14 days at 4 and $10^{\circ}C$ to evaluate the effects of treatment with HHP processing. HHP treatment and brining could cause compaction of fibers and the space between muscle. The G' values of all samples were higher than the G" values and the tan ${\delta}$ values of the tissue ranged from 0.222 to 0.251 with no further changes observed during storage. HHP treatment and brining significantly increased the total color difference, and the HHP and brine-treated group scored significantly higher than the others in terms of sensory evaluation. HHP treatment combined with brining could have a significant effect on the quality characteristics of the semi-dried products and their storage stability, and it is suggested from the results that they may have the potential to satisfy the requirements to produce commercially marketable food grade products.

• Journal of Microbiology and Biotechnology
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• v.29 no.8
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• pp.1240-1247
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• 2019

This study was conducted to examine the inactivation effect of the combined treatment of high hydrostatic pressure (HHP; 400 MPa for 1, 3, and 5 min) and cationic surfactant washing (0.05% benzethonium chloride, BEC) against Listeria monocytogenes inoculated on fresh-cut broccoli (FCB). Washing with BEC at concentrations exceeding 0.05% resulted in 2.3 log-reduction of L. monocytogenes counts on FCB, whereas HHP treatment had approximately 5.5-5.6 log-reductions regardless of the treatment time. Scanning electron microscopy corroborated microbial enumeration, revealing that the combined treatment was more effective in removing L. monocytogenes from FCB than individual treatment with HHP or BEC. Color and total glucosinolate content were maintained after the combined treatment, although the hardness of the FCB slightly decreased. The results clearly suggest that the combined treatment of HHP and BEC washing has potential value as a new sanitization method to improve the microbial safety of FCB.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1423-1430
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• 2014

This study investigated the effects of superheated steam (SHS) and high hydrostatic pressure (HHP) on the quality of Galbijjim. SHS cooking increased moisture and crude fat contents and decreased crude protein contents (P<0.05). The value of L was significantly higher upon SHS cooking compared to conventional cooking (CC), whereas a and b values were not significantly different among the samples. Hardness decreased more upon CC than SHS. The results of the safety storage experiment at refrigeration temperature showed that the total number of bacteria was lower in SHS-HHP than in CC-HHP. The thiobarbituric acid value increased to 0.70~1.56 mg malonaldehyde (MA)/kg in CC-HHP after 15 days, and SHS-HHP showed 0.69 (0 day)~1.24 (15 days, $10^{\circ}C$) mg MA/kg. Volatile basic nitrogen value was 18.07~36.76 mg% in CC-HHP, and that in SHS-HHP also increased to 17.06 (0 day)~35.76 mg% (15 days, $10^{\circ}C$). Overall, SHS cooking and HHP reduced microorganisms, which could improve product quality and sanitation.

• Journal of Ginseng Research
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• v.44 no.1
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• pp.154-160
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• 2020

Background: Korean ginseng (Panax ginseng Meyer) powder is in rising demand because powder forms of foods are convenient to handle and are highly preservable. However, ginseng powder (GP) manufactured using the conventional process of air drying and dry milling suffers nutrient destruction and a lack of microbiological safety. The objective of this study was to prepare GP using a novel process comprised of UV-TiO₂ photocatalysis (UVTP) as a prewashing step, wet grinding, high hydrostatic pressure (HHP), and freeze-drying treatments. Methods: The effects of UVTP and HHP treatments on the microbial population, ginsenoside concentration, and physiological characteristics of GP were evaluated. Results: When UVTP for 10 min and HHP at 600 MPa for 5 min were combined, initial 4.95 log CFU/g-fw counts of total aerobes in fresh ginseng were reduced to lower than the detection limit. The levels of 7 major ginsenosides in UVTP-HHP-treated GP were significantly higher than in untreated control samples. Stronger inhibitory effects against inflammatory mediator production and antioxidant activity were observed in UVTP-HHP-treated GP than in untreated samples. There were also no significant differences in CIELAB color values of UVTP-HHP-treated GP compared with untreated control samples. Conclusion: Combined processing of UVTP and HHP increased ginsenoside levels and enhanced the microbiological safety and physiological activity of GP.

• Journal of Microbiology and Biotechnology
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• v.31 no.12
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• pp.1684-1691
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• 2021

In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (Scomber japonicus) meat in a refrigerator for 20 days. The inhibition of crude urease activity from Vibrio parahaemolyticus using HHP treatment was also investigated. The mackerel meat storage experiment demonstrated that production of trimethylamine (TMA) and volatile basic nitrogen (VBN), the main components of fishy smell, was significantly reduced on the 20th day of storage after the HHP treatment compared to the untreated mackerels. The results demonstrated that the increased ammonia nitrogen rates in the 2000, 3000, and 4000 bar, HHP-treated groups decreased by 23.8%, 23.8%, and 31.0%, respectively, compared to the untreated groups. The enzyme activity of crude urease was significantly reduced in the HHP-treated group compared to that in the untreated group. Measurement of the volatile organic compounds (VOCs) in mackerel meat during storage indicated that the content of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavor due to spoilage, were significantly reduced by HHP treatment. Collectively, our results suggested that HHP treatment would be useful for inhibiting the activity of urease, thereby reducing the fishy smells from fish and shellfish.

• Food Science and Preservation
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• v.24 no.5
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• pp.593-599
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• 2017

The objective of this study was to investigate the effect of superheated steam (SHS) and high hydrostatic pressure (HHP) techniques on the improvement of the quality of Bulgogi product during manufacturing process. Bulgogi product was treated with four different cooking/treatment process: conventional cooking (CC), SHS cooking (SHS), CC and then HHP cooking (CC-HHP), and SHS and HHP cooking (SHS-HHP) samples. SHS treated product increased moisture content, and decreased crude protein. Additionally, hardness, gumminess and shear force values were significantly different among the samples (p<0.05). In safety experiment after 14 days of storage at refrigeration temperature indicated that the bacterial population was lower in the case of SHS-HHP as compared to CC-HHP. Changes in texture during the storage periods at $10^{\circ}C$ for SHS-HHP was lowest values with compared to the initial, while shear force values for both tended to decrease with increasing storage period. The TBA and VBN values for SHS-HHP increased to 0.48 ($5^{\circ}C$)-1.68 ($10^{\circ}C$) mg MD/kg and 25.14 ($5^{\circ}C$)-45.14 ($10^{\circ}C$) mg%, respectively after 15 days of storage. Overall, it was found that the combination of SHS and HHP reduced microbial growth, thus leading to improved product quality and sanitation.