Today, the preservation of perishable food is still a challenge for the food industry. For this reason, new strategies able to extend the shelf-life of food and, at the same time, preserve their organoleptic properties must be developed. Moreover, the fight against the climate change is, nowadays, one of the main concerns in the UE. In order to progressively reduce the emission of greenhouse gases, Spain demands global energy savings in the industry. Therefore, new technologies for food preservation should reduce energy requirements and be environmentally friendly. Hyperbaric storage could be one of these new technologies. This preservation method consists in storing food under pressure (25-200 MPa), either at room or at low temperature, for time periods of some days, weeks, or even months. In hyperbaric storage, pressure is intended to be used as the key limiting factor for microbial growth, just like low temperature in conventional refrigeration. Therefore, during hyperbaric storage, cold requirements can be reduced to a minimum and this could imply substantial energy savings. Several studies in the literature show that hyperbaric storage could offer interesting advantages for food preservation. However, to gain these benefits, the storage conditions should be previously optimized because, depending on the product and the pressure and temperature applied, important quality degradation can also occur in the product. Unfortunately, up to now, studies in the literature have only examined a few food products and isolated pressure and temperature conditions.
DESCRIPTION OF YOUR ORGANISATION:
The Spanish National Research Council (CSIC) is the largest public institution dedicated to research in Spain. According to its Statute (article 4), its mission is ‘to foster, coordinate, develop and promote scientific and technological research, of a multidisciplinary nature, in order to contribute to advancing knowledge and economic, social and cultural development, as well as to train staff and advise public and private entities on this matter’. With over 15,000 staff, CSIC generates approximately 20% of all scientific production in the country. Its activity is arranged around eight major scientific-technical areas that cover most of human knowledge. Food Science and Technology is one of these areas and it gathers the activity of eight research centers and institutes spread across different autonomous regions.
Emerging technologies for food preservation: high pressure treatment, hyperbaric storage, freezing with magnetic fields
The Partnership for Research and Innovation in the Mediterranean Area will devise new R&I approaches to improve water availability and sustainable agriculture production in a region heavily distressed by climate change, urbanisation and population growth