Food and Fermentation Industries >

2025 , Vol. 51 >Issue 12: 414 - 423

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040809

Progress of ultrahigh pressure technology in food: A bibliometric and visualization analysis

  • ZHAO Danqing ,
  • GE Qian ,
  • KAI Jianrong ,
  • CHEN Xiang ,
  • ZHANG Jing ,
  • YAN Yue ,
  • SUN Xiangyu ,
  • ZHANG Wei
Expand
  • 1(Institute of Quality Standard and Testing Technology for Agro-Products of Ningxia, Yinchuan 750002, China)
    2(College of Enology,Northwest A&F University, Yangling 712100, China)
    3(Institute of Agricultural Resources and Environment, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan 750002, China)

Received date: 2024-08-20

  Revised date: 2024-09-25

  Online published: 2025-07-11

Fold

Abstract

This study systematically reviews the current state and development trends of ultrahigh high pressure (UHP) technology in the food sector, providing a reference for future technological innovation and optimization of food processing techniques.Using bibliometric methods, we analyzed relevant scientific papers published between 1990 and 2023 in the Web of Science and China National Knowledge Infrastructure (CNKI) databases.The results indicate that researchers from 54 countries have published papers on this topic, with an increasing number of publications each year, predominantly from Spain, China, and the United States.Among the Chinese literature, 208 domestic institutions have participated in related research, with Zhengzhou University of Light Industry and China Agricultural University leading in publication volume.Yang Gongming is the most prolific author, having published 30 related papers.The most highly cited Chinese paper is authored by Qiu Weifen, published in 2001 in the journal Food Science.In terms of English literature, 351 institutions have contributed to the research, with 46 domestic institutions, led by Jiangnan University.B.Guamis is the most prolific author in the English literature, while the Autonomous University of Barcelona is the leading foreign institution in terms of publication volume.The most highly cited English paper is a review article by Rastogi N.K.published in 2007.UHP technology has been applied in the processing of fruits and vegetables, meat products, dairy products, and seafood.Future research could focus on optimizing UHP processes, innovating equipment, combining multiple technologies, and investigating the mechanisms by which UHP affects food quality.

Key words： bibliometrics; visualization; ultrahigh pressure; food; sterilization

Cite this article

ZHAO Danqing , GE Qian , KAI Jianrong , CHEN Xiang , ZHANG Jing , YAN Yue , SUN Xiangyu , ZHANG Wei . Progress of ultrahigh pressure technology in food: A bibliometric and visualization analysis[J]. Food and Fermentation Industries, 2025 , 51(12) : 414 -423 . DOI: 10.13995/j.cnki.11-1802/ts.040809

References

[1] ZIELINSKI A A F, DEL PILAR SANCHEZ-CAMARGO A, BENVENUTTI L, et al.High-pressure fluid technologies:Recent approaches to the production of natural pigments for food and pharmaceutical applications[J].Trends in Food Science & Technology, 2021, 118:850-869.
[2] CARRAPISO A I, MARTÍN-MATEOS M J, D’ARRIGO M, et al.High-hydrostatic-pressure-stabilized white grape pomace to improve the oxidative stability of dry-cured sausages (“salchichón”)[J].Foods, 2024, 13(5):687.
[3] 郭思敏, 黄峻榕, 明欢育, 等.超高压对淀粉理化性质影响的研究进展[J].食品研究与开发, 2023, 44(19):189-194.
GUO S M, HUANG J R, MING H Y, et al.Research progress in effects of ultra high pressure on physicochemical properties of starch[J].Food Research and Development, 2023, 44(19):189-194.
[4] ZHANG H P, TANG D B, YANG H G, et al.Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein[J].LWT, 2023, 184:114845.
[5] 金锋. 新型食品加工技术对食品营养的影响[J].中国食品工业, 2023(15):106-107;110.
JIN F.Influence of new food processing technology on food nutrition[J].China Food Industry, 2023(15):106-107;110.
[6] ZHANG H J, FENG X J, LIU S C, et al.Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes[J].Innovative Food Science & Emerging Technologies, 2023, 83:103239.
[7] 王凤玲, 朱琳, 柴瑾, 等.超高压处理对鲜榨复配果汁品质及货架期的影响[J].食品工业科技, 2024, 45 (9):309-316.
WANG F L, ZHU L, CHAI J, et al.Effects of ultra-high pressure treatment on quality and its shelf life of freshly squeezed compound juice[J].Science and Technology of Food Industry, 2024, 45 (9):309-316.
[8] 冉露霞, 王俊杰, 成臣, 等.超高压和巴氏杀菌对百香果汁贮藏期品质的影响[J].食品工业科技, 2023, 44(3):56-66.
RAN L X, WANG J J, CHENG C, et al.Effect of ultra-high pressure sterilization and pasteurization on the quality of passion fruit juice during storage[J].Science and Technology of Food Industry, 2023, 44(3):56-66.
[9] 李嘉宁, 张予林, 吕毅, 等.基于文献计量学的葡萄酒中铜研究进展分析[J].食品工业科技, 2023, 44(16):470-479.
LI J N, ZHANG Y L, LYU Y, et al.Research progress analysis on copper in wine based on bibliometrics[J].Science and Technology of Food Industry, 2023, 44(16):470-479.
[10] 关胜男, 荆惠, 谢凯, 等.基于文献计量学的中医药治疗社区获得性肺炎的可视化分析[J].中国药事, 2023, 37(9):1089-1100.
GUAN S N, JING H, XIE K, et al.Visual analysis of traditional Chinese medicine treatment of community acquired pneumonia based on bibliometrics[J].Chinese Pharmaceutical Affairs, 2023, 37(9):1089-1100.
[11] LI X, XIANG P, LIANG J F, et al.Global trends and hotspots in esketamine research:A bibliometric analysis of past and estimation of future trends[J].Drug Design, Development and Therapy, 2022, 16:1131-1142.
[12] MOSTAFA M M.A knowledge domain visualization review of thirty years of halal food research:Themes, trends and knowledge structure[J].Trends in Food Science & Technology, 2020, 99:660-677.
[13] 袁取予, 高晨旭, 赵沁雨, 等.基于文献计量的分子感官科学研究现状与发展趋势分析[J].食品与发酵工业, 2021, 47(20):319-325.
YUAN Q Y, GAO C X, ZHAO Q Y, et al.Analyses of research status and development trend of molecular sensory science based on bibliometrics[J].Food and Fermentation Industries, 2021, 47(20):319-325.
[14] 冯衍, 王章凯, 余雪巍, 等.基于Web of Science对土壤介质中抗生素抗性基因的文献计量分析[J].生态毒理学报, 2023, 18(6):302-313.
FENG Y, WANG Z K, YU X W, et al.A bibliometric analysis of antibiotic resistance genes in soil media based on web of science[J].Asian Journal of Ecotoxicology, 2023, 18(6):302-313.
[15] 葛谦, 姜文广, 周新明, 等.基于文献计量学可视化分析酿酒葡萄成熟度研究现状[J].酿酒科技, 2023(6):46-57.
GE Q, JIANG W G, ZHOU X M, et al.Visual analysis of researches on wine grape maturity based on bibliometrics[J].Liquor-Making Science & Technology, 2023(6):46-57.
[16] 周志新. 基于CiteSpace的我国科技期刊出版伦理研究现状及趋势分析[J].科技与出版, 2020(8):129-136.
ZHOU Z X.Research status and trend analysis of publishing ethics of Chinese sci-tech journals based on CiteSpace[J].Science-Technology & Publication, 2020(8):129-136.
[17] 康欢, 马涛, 户昕娜, 等.超高压处理对南瓜复合汁杀菌效果与品质的影响[J].食品工业, 2019, 40(5):153-159.
KANG H, MA T, HU X N, et al.Effect of ultra high pressure treatment on the sterilization and quality of pumpkin juice[J].The Food Industry, 2019, 40(5):153-159.
[18] MORATA A, ESCOTT C, VAQUERO C, et al.Improving the implantation of non-Saccharomyces yeasts in winemaking by UHPH processing[J].BIO Web of Conferences, 2023, 68:02001.
[19] KAMDEM J P, DUARTE A E, LIMA K R R, et al.Research trends in food chemistry:A bibliometric review of its 40 years anniversary (1976-2016)[J].Food Chemistry, 2019, 294:448-457.
[20] DU Y H, YE Y Q, HAO Z P, et al.Research on wine flavor:A bibliometric and visual analysis (2003-2022)[J].Food Chemistry Advances, 2024, 4:100717.
[21] 邱伟芬, 江汉湖.食品超高压杀菌技术及其研究进展[J].食品科学, 2001, 22(5):81-84.
QIU W F, JIANG H H.Review on ultra－high pressure sterilization of foods and recent research progress[J].Food Science, 2001, 22(5):81-84.
[22] RASTOGI N K, RAGHAVARAO K S M S, BALASUBRAMANIAM V M, et al.Opportunities and challenges in high pressure processing of foods[J].Critical Reviews in Food Science and Nutrition, 2007, 47(1):69-112.
[23] 罗阳, 易子程, 常腾文, 等.基于文献计量学可视化分析发酵乳风味研究现状[J].食品与发酵工业, 2024,50(22):399-408.
LUO Y, YI Z C, CHANG T W, et al.Current status of research on fermented milk flavor based on bibliometric visualization analysis[J].Food and Fermentation Industries, 2024,50(22):399-408.
[24] SEVENICH R, MATHYS A.Continuous versus discontinuous ultra-high-pressure systems for food sterilization with focus on ultra-high-pressure homogenization and high-pressure thermal sterilization:A review[J].Comprehensive Reviews in Food Science and Food Safety, 2018, 17(3):646-662.
[25] 唐征, 肖逸, 杜长江, 等.不同杀菌方式对百香果汁有机物含量、色泽和褐变系数的影响分析[J].食品安全导刊, 2024(18):60-62.
TANG Z, XIAO Y, DU C J, et al.Effect of different sterilization methods on organic content, color and browning coefficient of passion fruit juice[J].China Food Safety Magazine, 2024(18):60-62.
[26] 刘云鹏, 尤升波, 马德源, 等.不同灭菌方式对螺旋藻及其发酵后营养功效成分的影响[J].山东农业科学, 2019, 51(10):65-70.
LIU Y P, YOU S B, MA D Y, et al.Effects of different sterilization methods on functional components of Spirulina and after fermentation[J].Shandong Agricultural Sciences, 2019, 51(10):65-70.
[27] ZHANG J D, CHENG J X, LI Z X, et al.Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice[J].Food Chemistry, 2024, 435:137524.
[28] 唐丽, 白婷, 张佳敏, 等.非热技术在肉品加工中的研究进展[J].四川农业科技, 2023(6):69-73.
TANG L, BAI T, ZHANG J M, et al.Research progress of non-thermal technology in meat processing[J].Sichuan Agricultural Science and Technology, 2023(6):69-73.
[29] 孙梦, 冉佩灵, 黄业传, 等.超高压杀菌对低盐切片腊肉风味及理化性质的影响[J].食品工业科技, 2024, 45(2):101-109.
SUN M, RAN P L, HUANG Y C, et al.Effect of ultra-high-pressure sterilization on flavor and physicochemical properties of low-salt sliced bacon[J].Science and Technology of Food Industry, 2024, 45(2):101-109.
[30] 李彩云, 孙恒元, 华红新, 等.超高压联合乳酸钙处理对牦牛肉品质及肌红蛋白消化特性的影响[J].食品与发酵工业, 2023, 49(19):257-264.
LI C Y, SUN H Y, HUA H X, et al.Effects of ultra-high pressure combined with calcium lactate treatment on yak quality and myoglobin digestion characteristics[J].Food and Fermentation Industries, 2023, 49(19):257-264.
[31] PERIĆ K, TOMAŠEVIĆ M, ĆURKO N, et al.Non-thermal technology approaches to improve extraction, fermentation, microbial stability, and aging in the winemaking process[J].Applied Sciences, 2024, 14(15):6612.
[32] YI Z C, ZHAO D Q, CHANG T W, et al.Effects of high-hydrostatic-pressure treatment on polyphenols and volatile aromatic compounds in marselan wine[J].Foods, 2024, 13(15):2468.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.