International Jury Selects Top Research Papers
on High Pressure Processing (HPP) technology for the food and
beverage industry
MIAMI, June 17,
2024 /PRNewswire/ -- Hiperbaric, the global leader
and manufacturer of high pressure processing (HPP) equipment, today
announced the three finalists for its HPP Research Awards. The
awards recognize outstanding published research by students,
postdoctoral researchers, and young professionals focused on the
innovative application of HPP technology in the food industry.
HPP is a nonthermal food preservation technology that uses cold
water and high pressure to inactivate food-borne pathogens and
spoilage microorganisms. The process maintains nutritional
integrity and taste and significantly increases shelf life without
the need for preservatives.
"We are thrilled to honor these gifted researchers for their
groundbreaking work exploring the potential of HPP," said
Carole Tonello, VP of Business
Development at Hiperbaric. "Their studies showcase the breadth of
HPP applications and its power to create highly nutritious, safe
and delicious food products."
An International Jury of HPP Experts
The finalists were selected by a prestigious international jury
featuring:
- Carole Tonello, Ph.D. - VP of
Business Development at Hiperbaric (Spain)
- Kai Knoerzer, Ph.D. - Principal Research Scientist at
CSIRO (Australia)
- Ann Charles Vegdahl, Ph.D. - Extension Associate at
Cornell University (USA)
This esteemed panel reviewed numerous submissions from
Asia, the Americas and
Europe. Criteria included
scientific merit, relevance to the food industry, innovation,
practical application and quality of the abstracts.
The 2024 HPP Research Awards Finalists
- Berta Torrents, IRTA (Spain) -
"Meta-analysis of the microbial inactivation in high pressure
treated fruit and vegetable juices and purees"
"Our research provides a useful tool for food manufacturers to
set and validate the HPP parameters. The hazard control decision
support system (HC-DSS) prototype we developed allows food business
operators to easily determine the time and pressure levels needed
to achieve sufficient pathogen inactivation or to assess the
efficacy of HPP to inactivate vegetative pathogens for their
specific fruit and vegetable products. "
- Melisa Donda, Universidad
Nacional del Litoral (Argentina) -
"High pressure processing of fruit smoothies enriched with dietary
fiber from carrot discards: Effects on the contents and
bioaccessibilities of carotenoids and vitamin E"
"This research demonstrates that HPP can increase the
extractability and bioaccessibility of essential micronutrients
from fruits necessary for life, health promotion and disease
prevention. This provides an incentive for fruit beverage companies
to adopt a circular economy approach, as HPP extends the shelf life
of a functional smoothie formulation enriched with dietary fibers
that are recovered from food processing by-products."
- Meghan McGillin, Cornell University (USA) - "Selective survival of protective
cultures during high pressure processing by leveraging
freeze-drying and encapsulation"
"Our work presents a promising solution to the microbial
limitations of HPP. Specifically, we demonstrated that protective
cultures can selectively survive HPP treatment when encapsulated in
cocoa butter. This survival adds the secondary hurdle needed to
target HPP-resistant pathogens and spoilage microbes. More broadly,
this breakthrough can help food manufacturers incorporate desired
functional cultures into HPP-treated products, such as fermented
and probiotic foods."
Awards Ceremony at HPP Innovation Week 2024
The three finalists will present their research and winners will
be announced at the HPP Research Awards Ceremony on June 19 during Hiperbaric's HPP Innovation Week
2024 online conference. The ceremony is a highlight of this annual
event exploring the latest HPP innovations, applications and
research.
In addition to cash prizes, winners will have the opportunity to
further showcase their work through Hiperbaric's website and media
channels.
For more information and to register for HPP Innovation Week,
visit bit.ly/HPP-IW-2024.
About Hiperbaric
Hiperbaric is the world's leading supplier of high pressure
processing (HPP) equipment for the food industry.
Since its inception in 1999, Hiperbaric has designed, developed,
produced and marketed the highest quality high pressure processing
equipment internationally. The company is recognized for its
reliability, customer support, teamwork and continuous effort
in R&D.
Hundreds of companies worldwide use Hiperbaric equipment for the
processing of juices and beverages, meat, fish and shellfish,
fruits and vegetables, dairy and prepared dishes. A highly
versatile technology, HPP can be applied to a wide range of
foods.
With world headquarters in Spain, the company also has offices in
Miami, FL, USA and Shanghai, China, and technical offices in
Mexico and Oceania.
For more information, visit: www.hiperbaric.com.
For further information, please contact:
Anthony Zapata
Business Development Manager
a.zapata@hiperbaric.com
Mobile: +1 (305) 746-0209
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SOURCE Hiperbaric