Natural Antimicrobials As Additional Hurdles To Preservation Of Foods By High Pressure Processing

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Although clear benefits of high pressure processing (HPP) as a non-thermal preservation method have been already established, recent literature has highlighted a promising trend of the combined HPP application plus antimicrobials obtained from natural sources. As a major improvements has been pointed out that effective inactivation rates may be reached at mild HPP set ups, assuring reduced costs at initial equipment installation (less robust units and valves) and upkeep, and maximizing processing output by effective shortened cycles (higher productivity in cycles/per hour). Less intense HPP cycles in pressure/dwell times results in increased freshness and global quality of HPP processed food.4516085State University of Campinas (UNICAMP)Federal University of Lavras - UFLAConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)CNPq [141210/2011-7