## 3 Non-Thermal Technologies in Food Processing
### High-Pressure Processing
#### 3.4.5 Application of HPP in Emulsified Product  
The HPP technique has been used successfully in the processing of mayonnaise, spreadable dressings, sauces, and other emulsified foods, as it is a technique without the use of chemicals and also without causing a deterioration in their sensory quality. [PERSON] et al. (2017) evaluated the quality and stability of mayonnaise enriched with green mango after treatment with high pressure. The optimum conditions for high oxidative and emulsion stability of mayonnaise were the application of 435 MPa pressure for 5 min and the addition of green mango pulp at the rate of 28% [230]. Recently, [PERSON] et al. used HPP technology (600 MPa for 5 min at room temperature) for the decontamination of different juice models from alternariol and aflatoxin B1, achieving a reduction of 24% for AFB1 and 37% for AOH [231]. Table 5 presents recent studies of applications of high-pressure processing in different food categories.  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Feed Category** & **Product** & **Pressure** & **Exposure Time** & **Temperature** & **Effect** & **Reference** \\ \hline \multirow{2}{*}{Fruits and Vegetables} & Dried strawberry & 400 MPa & 10 min & 5\({}^{\circ}\)C & Increased total phenolic content, same content in vitamin & [232] \\ \cline{2-7}  & & Grapes & 200-500 MPa & 10 min & \(<\)0 \({}^{\circ}\)C & \(+\)80\% extraction of anthocyanins & [211] \\ \hline \multirow{2}{*}{Fush Products} & Frozen pink salmon fillets & 250 MPa & 3 min & \(-\)22 \({}^{\circ}\)C & 3 log production against \(L\). monocytogenes and \(S\). entries & [215] \\ \hline \multirow{2}{*}{Mout Products} & Frozen chicken breast & 500 MPa & 1 min & 5\({}^{\circ}\)C & \(S\). entries & [233] \\ \cline{2-7}  & Chick filler & 500 MPa & 10 min & 20 \({}^{\circ}\)C & \(S\). Entertilis inactivation and \(S\). intersessed shell life & [220] \\ \cline{2-7}  & & Pouitry- and pork-based semifided & & & & \\  & fermented sausage & 600 MPa & 940 s & 5\({}^{\circ}\)C & \(L\). monocytogenes and \(C\). _profiters_ were below LOQ\({}^{3}\) & [234] \\ \hline \multirow{4}{*}{Jujces and Beverings} & Sugarcane based linearly between & 300-500 MPa & 10-20 min & 40-60 \({}^{\circ}\)C & Inactivation in IPPO (70\%) and POD (72\%) activity & [235] \\ \cline{2-7}  & & Pauyour pulp & 600 MPa & 70 s & 4\({}^{\circ}\)C & Significantly decreased ITO & [236] \\ \cline{2-7}  & & Cloudy carrot juice & 300 MPa & 5 min & 22 \({}^{\circ}\)C & Inactivation in POD (31\%) & [236] \\ \cline{2-7}  & & 600 MPa & & & & Inactivation in IPPO (57\%) & \\ \hline \multirow{2}{*}{Dairy Products} & Raw milk & 600 MPa & 5 min & 18 \({}^{\circ}\)C & 5 log production for \(L\). coli. Salmonella and \(S\). transversed shell life & [237] \\ \cline{2-7}  & & Cow and goat milk & 450 MPa & 7 min & 15 \({}^{\circ}\)C & Increased shelf life (up to 22 days to 8 \({}^{\circ}\)C) & [238] \\ \hline \hline \end{tabular}  
* \({}^{1}\) PRO, polyphenol oxidase.\({}^{2}\) POD, peroxidase.\({}^{3}\) LOQ, limit of quantification.  
\end{table}
Table 5: Recent studies of applications of high-pressure processing in different food categories.