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

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 treatments, with particular regard to changes in the microstructure of food products and highlight the effects and mechanisms. Textural (hardness, firmness), biochemical changes (enzymes), structural modifications (Cell size-shape, cell wall thickness, cell damage, elongation factor, Gas diffusion and gas exchange, cell wall and viability assay) and starch-pectin changes have been described. In conclusion, the need for the development of non-thermal approaches to food processing because of the high-quality food demand has triggered, of which HPP has proven to be most valuable but HPP has its own advantages and disadvantages.