HPP Food Packaging Barriers for Pressure-Sensitive Probiotics

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Solution Overview

Problem

High pressure processing (HPP) methods are not suitable for pasteurizing foods and nutritional supplements containing high-pressure-sensitive ingredients like probiotics, enzymes, and nutraceuticals, as they affect the viability and biological activity of these substances.

Innovation Solution

The method involves packaging these sensitive ingredients in an HPP-resistant form, such as dry or encapsulated forms, within a food packaging container, using a barrier to protect them during HPP, and releasing them after processing to maintain their biological activity.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If HPP is applied to pasteurize food products, then pathogen inactivation is achieved, but high-pressure-sensitive ingredients (probiotics, enzymes, nutraceuticals) lose their viability and biological activity

Engineering Contradiction:

Improvepathogen inactivationVSAvoiddamage to pressure-sensitive ingredients

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The packaging container is divided into separate compartments: a first compartment for the food product and a second compartment for the pressure-sensitive ingredient. This segmentation allows HPP to be applied to the food product while the pressure-sensitive ingredient remains protected in its own compartment, preventing direct exposure to damaging pressures and preserving its biological activity.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

A barrier or membrane separates the food product from the pressure-sensitive ingredient during HPP processing. This intermediary structure allows the food to be pasteurized while preventing the transmission of high pressure to the sensitive ingredient, thereby protecting its viability and biological activity.

Inventive Principle:

Principle #24Intermediary (Mediator)

2Quantity of substance

If probiotics and other biologically active substances are added to food products for health benefits, then nutritional value is improved, but the substances become sensitive to HPP processing

Engineering Contradiction:

Improveprobiotic contentVSAvoidpressure sensitivity

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The pressure-sensitive ingredient is prepared in advance (lyophilized or encapsulated) and placed in a protected state within the packaging container before HPP processing. This preliminary preparation ensures the ingredient can withstand the packaging process and subsequent storage while maintaining its biological activity until consumption.

Inventive Principle:

Principle #10Preliminary action

3Duration of action of stationary object

If thermal treatment methods are used to extend shelf life, then food safety is improved, but nutrition and sensory properties are degraded

Engineering Contradiction:

Improveshelf lifeVSAvoiddamage to nutrition and sensory properties

Core Design Contradiction:

Duration of action of stationary objectVSObject-affected harmful factors

Solution Approach 1:

The patent replaces thermal treatment (heat-based mechanical system) with HPP (pressure-based mechanical system) for pasteurization. HPP inactivates pathogens through high pressure without the thermal damage to nutrients and sensory properties, thereby extending shelf life while preserving food quality.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

HPP effectively inactivates pathogens while preserving the viability and activity of probiotics, enzymes, and nutraceuticals, ensuring the food products remain safe and nutritious.

Implementation Method 1

High pressure processing (HPP) thus becomes a way of choice to pasteurize or sterilize food under high pressure to inactivate or destroy pathogens without changing natural status of the food during the process. In HPP, high pressure kills microorganisms by interrupting their cellular function without the use of heat

Methodology Applied

Scientific EffectHigh pressure processing: Pressure Increase

Implementation Method 2

the dry additional substance is protected from moisture in the food product by a barrier and remains dry during HPP

Methodology Applied

Scientific EffectMoisture barrier: Physical Containment

Data Source

PatentUS12471603B2High pressure processing of foods and food supplements

Publication Date: 2025.11.18 FOREMOST TECH & PROD INC

AI summary

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.