Effects of pressure-based technologies on food lipids oxidation

The aim of this paper is to provide a thorough review of recent research on the effects of high pressure processing (HPP) and hyperbaric storage (HS) on lipid oxidation amounts in different food products, as well as the mechanisms of lipid oxidation during processing and storage. Globaly, highly perishable foods showed an increase in lipid oxidation when preserved by HPP. On the other hand, HS using lower pressure levels but much longer time under pressure seems to cause a higher level of secondary lipid oxidation products and a lower level of tertiary products, with HS so decreasing oxidation progress during storage. Existing studies have mainly focused on individual oxidation indicators, highlighting the need for a comprehensive analysis of primary, secondary, and tertiary oxidation products in order to fully understand the progression of oxidation. This comprehensive approach ensures a systematic assessment of lipid oxidation, leading to a clear understanding of the oxidation process.