# Advanced Technologies in Food Processing--Development Perspective
## 3 High Pressure Method in Food Technology  
Consumer demand for safe, healthy, and high-quality food has contributed to the development of new non-thermal technologies. In the 20 th century, the first mention of high-pressure technology appeared in the letter tour, whose forerunner was Professor [PERSON]. In the 1990s, meat products such as cooked hams and sausages, fruit jams, retort rice products, and soy sauce were the first commercially available high-pressure products [54]. High hydrostatic pressure (HHP) is an innovative, unconventional method of food preservation that has been applied in the food industry. This process helps to increase food safety, prolong its shelf life, and maintain the highest organoleptic quality. Products treated with high hydrostatic pressure are of superior quality due to the lack of heat treatment, which preserves higher nutritional value and sensory quality. This stands in contrast to traditional thermal food processing methods, which degrade nutrients and impair organoleptic characteristics such as taste, colour, and odour [55]. A very good example of the application of the HPP method is in the processing of vegetables and fruits. On the one hand, it helps to preserve the final product (e.g., fruit juice) from microbiological contamination, while, on the other hand, it maintains high-quality sensory characteristics. However, the high-pressure technique is used to prolong the shelf life of many food products. HPP can reduce the number of pathogens and inactivate enzymes affecting the shelf life of food. As an example, rice products obtained with HPP have a better texture by saturating grains with water [54; 56]. Moreover, a study carried out by [PERSON] et al. (2021) showed that innovative high-pressure techniques can inactivate even viruses with little effect on the physicochemical parameters of food products. HPP has been shown to effectively limit the development of viruses, such as hepatitis A, rotavirus, and noroviruses, which are foodborne pathogens commonly found on vegetables and crustaceans. As higher virus survival is observed in foods with higher moisture content subjected to high-pressure techniques than in foods with lower water activity, further scientific analysis is necessary to assess the appropriate conditions for high-pressure technologies for the inactivation of foodborne viruses [57]. High-pressure technology is also used in the dairy industry as an alternative method for milk pasteurisation. Many studies showed the potential use of HPP to destroy pathogenic micro-organisms such as _Listeria monocytogenes_, _Staphylococcus aureus_, and _Listeria innocua_. Studies showed that milk subjected to high pressure (400 MPa) does not affect the loss of B vitamins, e.g., B1 and B6 [58]. Additionally, subjecting fresh milk to the HPP technique helps maintain its microbiological safety. [PERSON] et al. (2023) concluded that subjecting fresh high-pressure cow's milk (600 MPa) to treatment did not result in significant changes in its vitamin and mineral content. Milk treated with HPP retained calcium (99.3%), magnesium (99.1%), and phosphorus (99.4%). On the other hand, milk subjected to high pressure and stored for two months exhibited an 85% decrease in vitamin C, an 80% reduction in vitamin B6, and a 91% decrease in vitamin B3 content compared to traditional pasteurisation methods [59]. In addition, there is an increase in the number of scientific studies on the use of innovative high-pressure technology for the pasteurisation of human milk. The study carried out by [PERSON] et al. (2019) showed that using the HPP method resulted in the lowest reduction in bioactive components in breast milk. Specifically, lysozyme activity remained unchanged when it was subjected to high pressure, whereas it decreased by approximately 44% under rapid heating conditions. Similarly, lactoferrin experienced a 74% decrease after heating, whereas only a 25% reduction was observed when employing the HPP method.