ABSTRACT
This chapter provides some closing remarks on the key concepts discusses in the preceding chapters of this book. The book summarizes advantages, problems, and challenges of high-pressure processing (HPP) technology applied to fruit and vegetable products. It refers to many scientific papers and studies the overview of the existing knowledge regarding the use of HPP processing of fruit and vegetable juices and smoothies. It presents recent knowledge in the area, opening the door to solve the new challenges posed by high-pressure processing technology. The chapter reviews the effect of processing conditions on the inactivation of spore and vegetative forms of different microbial species. Most of the packaging films commonly utilized for food with extended shelf life are suitable for foodstuffs preserved by HPP. Heat-assisted high-pressure treatment is a perspective method to prepare a nearly sterile product, as no full-scale machine for industry application is currently available.
