AI Article Synopsis
- The paper reviews recent studies on how high pressure processing (HPP) and hyperbaric storage (HS) affect lipid oxidation in various foods.
- It finds that HPP increases lipid oxidation in highly perishable foods, while HS, using lower pressure for longer durations, alters the balance of oxidation products, reducing oxidation during storage.
- The research emphasizes the necessity for a complete analysis of all types of oxidation products, rather than focusing on individual indicators, to better understand lipid oxidation processes.
Article Abstract
The aim of this paper is to provide a thorough review of recent research on the effects of high pressure processing (HPP) and hyperbaric storage (HS) on lipid oxidation amounts in different food products, as well as the mechanisms of lipid oxidation during processing and storage. Globaly, highly perishable foods showed an increase in lipid oxidation when preserved by HPP. On the other hand, HS using lower pressure levels but much longer time under pressure seems to cause a higher level of secondary lipid oxidation products and a lower level of tertiary products, with HS so decreasing oxidation progress during storage. Existing studies have mainly focused on individual oxidation indicators, highlighting the need for a comprehensive analysis of primary, secondary, and tertiary oxidation products in order to fully understand the progression of oxidation. This comprehensive approach ensures a systematic assessment of lipid oxidation, leading to a clear understanding of the oxidation process.
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| http://dx.doi.org/10.1016/j.foodchem.2024.140768 | DOI Listing |
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