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June 20, 2026Applied Food ResearchOpen Access

High hydrostatic pressure valorization of red pepper by-products: a sustainable strategy for enhancing safety, color stability, and bioactive compound preservation

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Authors

MOMiriam Sánchez OrdóñezMVM. Cabeza de VacaJDJonathan Delgado

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Overview

Randomized trial evaluates high hydrostatic pressure for enhancing safety and preserving bioactive compounds in red pepper.

Key Points

  • This research aims to assess high hydrostatic pressure as a method for stabilizing red pepper by-products for food use.
  • RP purée was treated with HHP at 400, 500, and 600 MPa for 1 and 5 minutes.
  • Microbiological counts and color stability were assessed after processing and 30 days of refrigerated storage.
  • Comparative evaluations were performed on the preservation of bioactive compounds.
  • HHP treatment reduced microbial counts from 6.5 log CFU g⁻¹ to below detection limit (<1 log CFU g⁻¹) after 1 day.
  • Color changes after processing ranged from 0.4 to 0.7 ΔE, while changes during storage reached up to 3.6 ΔE in untreated samples.
  • Treatment at 600 MPa for 5 minutes was optimal, balancing microbial inactivation and preservation of bioactive compounds.

Cite This Study

Ordóñez et al. (2026) studied this question.

synapsesocial.com/papers/6a363326db0793dc1a5397fahttps://doi.org/10.1016/j.afres.2026.102300
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