What You Need to Know
The applied hydrostatic pressure disrupts microbial cell membranes and denatures key enzymes, leading to a 5–6 log10 reduction of vegetative cells, yeasts, molds, and some viruses within minutes. Because the temperature rise is limited (<10 °C), heat‑labile nutrients such as vitamin C and polyphenols experience minimal degradation, and oxidation or caramelization reactions are largely suppressed.
Steps
- 1.
HPP Guacamole (Mexico): Extends shelf life while maintaining fresh flavor
- 2.
Pressure-treated Sashimi (Japan): Ensures food safety without cooking
- 3.
Cold-pressed Juices (United States): Preserves nutrients and enzymes
The Science
Primary Reaction
Pressure‑induced disruption of microbial cell membranes and enzyme denaturation