The effects of different packaging and pressures on a dairy product treated with the High Pressure Processing

High Pressure Processing is a recent non-thermal stabilization process, able to prolong foods shelf life without changing their nutritional and sensorial qualities. This work applies HPP, testing different pressures during the treatment (400MPa, 500MPa, 600MPa), on nutrient ricottas packaged in three solutions (round tray, basket and wrapping in vacuum bag). The aim of the research is to understand the influence of these parameters on the treated product (microbial abatement, syneresis, color, softness, nutritional changes), in order to optimize its shelf life without reducing the quality. Results show that the stabilization increases with the pressure: in particular 600MPa destroys pathogenic and spoilage microorganisms up to 30 days of shelf life, homogenizing the structure of the product that results softer and lighter, without nutritive losses. Not all the tested packaging solutions are suitable for the treatment: only the basket in vacuum bag can resist to the pressure and are user-friendly for the consumer who will buy treated ricottas at the supermarkets. Overall, this work contributes to the scientific literature regarding the benefits of HPP, and can be a starting point for food companies who want to test a new innovative and promising food stabilization method.