# Advanced Technologies in Food Processing--Development Perspective
## 3 High Pressure Method in Food Technology
For these reasons, future studies on the introduction of high-pressure technology for the preservation of breast milk may be more effective than traditional pasteurisation in preserving the nutritional composition of milk [60]. Removal of toxins and prevention of their formation in food products are also recognised as important food safety benefits of using HPP. Research into the impact of high-pressure processing on natural food allergens to reduce their negative health impacts is a promising area of research aimed at producing fresh and allergen-free food products. High-pressure technology is an important non-thermal processing tool used to obtain slightly processed but healthier food products compared to other processing technologies [61]. [PERSON] et al. (2017) confirmed that non-thermal pasteurisation with HPP (350 MPa) may be an effective alternative to traditional thermal treatment to preserve the freshness and nutritional value of fruit products. Despite some sensory and nutritional losses during storage, the benefits of using HPP may outweigh these losses, especially for consumers seeking products with the highest possible health and sensory properties. Further studies are needed to optimise HPP processes for fruit-based cocktails [62]. The high-pressure technique has also been applied in the processing of juices. The HPP method was compared with the preservation of food at high temperatures but in a short time. Tomato juice subjected to high-pressure peeling exhibited a higher concentration of \(\beta\)-carotene and lycopene compared to the one processed using thermal techniques. Unfortunately, higher values of aldehyde compounds were observed with high-pressure treatment [63]. The analysis by [PERSON] et al. (2014) compares the treatment of six vegetables (tomato, broccoli, green pepper, spinach, red pepper, and carrots) using high-pressure and high-temperature techniques to the amount of cardboard and chlorophyll dyes. Chlorophylls subjected to heat treatment rather than high-pressure treatment were significantly degraded [64]. [PERSON] et al. (2015) showed that high-pressure treatment (500 MPa) resulted in complete degradation of vitamin C in strawberry puree. In addition, a decrease in anthocyanins of about 70% was detected during 12 weeks of storage [65]. Similar losses of anthocyanins were observed after the application of high pressure (400 MPa) in the study of [PERSON] et al. (2019). HPP is a forward-looking solution, but more research on other products should be carried out so that the results of the impact of the innovative HPP technique can be brought to the commercial market [66]. The analysis of pathogens in cream showed an improvement in the product's quality characteristics. When comparing high-pressure technologies, such as non-thermal treatment, with the conventional high-temperature pasteurisation method, it was found that HPP (450-600 MPa) extended the shelf life of cream to approximately 50 days. Moreover, the use of high-pressure technology resulted in a reduction in the presence of pathogenic micro-organisms, such as _Listeria innocua_ and _Escherichia coli_[67]. The reduction of phenolic compounds after storing food that was subjected to high-pressure techniques may be due to the insufficient removal of oxidizing enzymes during improper heat treatment. It is important for producers to find the right balance between the preservation of polyphenols and the durability of their products. Further studies are recommended to investigate the impact of both technologies on different types of polyphenols as well as bioavailability and biological activity [68]. The high-pressure processing of food offers numerous advantages, including longer shelf life, retained nutritional value, absence of preservatives, and preservation of natural flavour and aroma [69]. This method has become increasingly popular in the food industry, especially in the production of items such as juices, meat, or ready meals [70].