High-Pressure Processing for Sustainable Food Supply

Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need expand advanced technologies that can maintain nutritive content foods, enhance bio-availability bioactive compounds, provide environmental and economic sustainability, fulfill consumers’ requirements sensory characteristics. Heat treatment negatively affects samples’ nutritional properties as bioactives are sensitive high-temperature processing. The arises for non-thermal processes reduce losses, sustainable developments in preservation, security, safety crucial parameters upcoming era. Non-thermal have been successfully approved because they increase quality, water utilization, decrease emissions, improve energy efficiency, assure clean labeling, utilize by-products from waste food. These include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, light. This review describes use HPP various influence this technique on microbial, physicochemical, foods is discussed. approach also emphasizes limitations emerging technique. analyzed meet global requirements. A limited source must a balanced raw content, water, energy, nutrient content. showed positive results reducing microbial and, at same time, retains value. technology meets essential labeled production. It requires resources produce nutritionally suitable health.