Modification of structural characteristics of vegetables by high-pressure processing: A review

Abstract

Food sectors are having a difficult time keeping up with the constantly growing consumer demand because of the fast change in lifestyle and their need for wholesome and delicious food items. Due to growing consumer demand, the food industry has welcomed innovation in all food areas by using new processing methods with the goal of better-preserving food quality. In this sense, the non–thermal or minimum preservation techniques approach to food processing represents a valid solution such as High-Pressure Processing (HPP) on fruit and vegetables. In fact, HPP is the only alternative technology that has reached the consumer market with a large variety of products made of vegetables. This review aims to collect relevant information on the effect of HPP on vegetables subjected to high-pressure t