Recent studies on pressure-induced chemical changes in food constituents

The application of high hydrostatic pressure is one of the most promising n ovel minimal processing methods for food preservation. Under optimal proces s conditions the natural fresh properties of foods are retained. Pressure i s an important thermodynamic factor as is temperature. Both pressure and te mperature may influence the position of a chemical reaction equilibrium and the reaction rate. Examples of pressure effects on food quality related re actions are presented: The effect of pressure on reactions resulting in fla vour or colour defects or the formation of undesirable substances and the e ffect of pressure on the stability of valuable constituents like vitamin A or sulforaphane.