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Applications and Opportunities for Pressure-Assisted Extraction

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High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

Besides being an attractive alternative processing tool to enhance the shelf life and microbial safety of food while preserving their nutritional and quality attributes, high-pressure processing has the potential to modify the extractability of food compounds. This effect could improve pressurized food bioavailability and produce enriched extract for food and/or pharmaceutical applications obtained with improved extraction procedures and/or at a higher yield. This review presents some of the advancements of the use of high-pressure processing as an extraction processing aid.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, California Polytechnic State University, 1, grand avenue, San Luis Obispo, 93407, CA, USA

    Stephanie Jung

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  1. Stephanie Jung
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Correspondence to Stephanie Jung .

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Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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Jung, S. (2016). Applications and Opportunities for Pressure-Assisted Extraction. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_10

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