The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products

Gluten-free products generally are not enriched/fortified and frequently are made from refined flour and/or starch. Such products have been found to provide lower amounts of total dietary fibre than their enriched/fortified gluten-containing counterparts.The objective of this study was to increase the level of total dietary fibre in gluten-free products by using extrusion technology and by incorporating a number of different fruits and vegetables, such as apple, beetroot, carrot, cranberry and gluten-free Teff flour cereal. The materials were added at the level of 30% into the gluten-free balanced formulation (control) made from rice flour, potato starch, corn starch, milk powder and soya flour. Different process conditions, such as water feed rate 12%, solid feed rate 15–25 kg/h, screw speed 200–350 rpm, barrel temperatures: 80 °C at feed entry and 80–150 °C at die exit were used. Pressure, material temperature and torque were monitored during extrusion runs. The relationships and interactions between raw ingredients, extrusion processing parameters and resulting extrudate nutritional and textural properties were investigated.The results of this study clearly show that extrusion technology has the potential to increase the levels of total dietary fibre in gluten-free products made from vegetables, fruits and gluten-free cereals.     

Effect of gamma irradiation and sodium hydroxide treatment on the debittering of olive (Olea europaea) fruits

The effect of gamma irradiation and sodium hydroxide (NaOH) treatment on the debittering of olive (Olea europaea, var Surrany) fruits was investigated. Fruits were treated with 1, 2 or 3 kGy of gamma irradiation at a dose rate of 669 Gy h^?1. Irradiated and unirradiated fruits were processed with NaOH solution (11 g l^?1) for 3 or 6 h and washed once per day for 3 days. The fruits were then immersed in brine (56 g l^?1 sodium chloride) and stored for 12 months at room temperature. Dissolved organic and inorganic solids, Na⁺, K⁺ and Ca²⁺ contents, pH and electrical conductivity values were determined in the debittering solutions (lye, rinse and washing waters) and brines. Gamma irradiation significantly (p < 0.05) increased the dissolved organic and inorganic solids and the Na⁺ and K⁺ concentrations in the debittering solutions when the fruits were treated with NaOH for 3 h. On the other hand, gamma irradiation had no significant effect on these parameters, except for an increase in K⁺ concentration, when using NaOH solution for 6 h. Gamma irradiation with NaOH treatment for 3 h decreased the concentration of Ca²⁺ in the debittering solutions, whereas irradiation and treatment with NaOH solution for 6 h increased its concentration. © 2003 Society of Chemical Industry     

Shelf-life evaluation of virgin olive oil extracted from olives subjected to nonthermal pretreatments for yield increase

Critical process parameters for the yield and quality of olive oils are the temperature and treatment duration of the malaxation process. A balance between oil yield and quality must be achieved. Novel technologies such as High Pressure (HP) and Pulsed Electric Fields (PEF) that cause alterations to cell permeability, may promote the olive oil extraction process during malaxation, resulting in higher oil yields.Three different varieties of Olive fruits (Tsounati, Amfissis and Manaki var.) were subjected to different HP (200 and 600 MPa, 25 °C for 1 and 5 min) and PEF (1.6–70.0 kJ/kg) process conditions before malaxation (30 min at 30 °C). The extraction yield was increased up to 18 and 16% for PEF and HP treated olive fruits, respectively. The shelf-life tests indicate that the oil quality from nonthermally pretreated olives is dependent on the technology and process conditions used. An increase of oil oxidative stability for PEF and HP treated olives was shown, compared to control samples.The results show that HP and PEF could be applied for the production of superior quality virgin olive oil with increased yield.     

The use of 2D NMR to study β-cyclodextrin complexation and debittering of amino acids and peptides

This work fully demonstrated the formation of amino acids complexes with β-cyclodextrin (β-CD) by the method of nuclear magnetic resonance with the rotating frame Overhauser effect spectroscopy (ROESY) and diffusion ordered spectroscopy (DOSY) techniques. The tested amino acids display the following decreasing order of affinity for β-CD: tryptophane > tyrosine > phenylalanine > proline > histidine > isoleucine. The influence of complexation on taste perception was determined with a trained panel to qualify taste alterations of single amino acids and quantify the debittering of soy protein hydrolysate by β-CD complexation. The results showed that β-CD complexation is effective for modifying single amino acids taste perception and debittering soy protein hydrolysate. Bitterness sensation of the latter is reduced by 90% when 5% β-CD was added, thus β-CD is recommended as a prospective additive for masking bitter taste of new functional food products.     

Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential

In this work, the effect of the methods used for the freezing and drying of olive leaves on the polyphenol content and antioxidant capacity of the extracts was addressed. Thus, different methods were used to dry olive leaves (fresh or frozen by conventional (? 28 °C) or N₂ freezing): hot air drying at 70 or 120 °C and freeze drying. The extracts were characterized by determining the phenolic content, antioxidant capacity and HPLC-DAD/MS–MS profile.Drying had a significant (p < 0.05) influence on the antioxidant potential of olive leaf extracts. Both the drying and freezing methods significantly (p < 0.05) influenced the concentration of the main polyphenols identified. Hot air drying provided a higher phenolic content, especially in oleuropein, than freeze drying. Thus, drying at 120 °C was the best processing condition. Freezing reduced the antioxidant potential as compared to fresh leaves, probably due to oxidase activation, although its influence was not dependent on the freezing method.     

Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology

This study optimized the high pressure conditions for development of a reduced fat sausage. A three-factor-three-level Box–Behnken design was adopted to study the simultaneous effects of one compositional variable (15, 20 and 25% fat content) and two processing variables (150, 200 and 250 MPa high pressure, along with 5, 6 and 7 min high pressure treatment time) on firmness of emulsion-type sausages. Analysis of variance (ANOVA) was performed to evaluate the potential interactive and quadratic effects between these variables. The results revealed that, the optimum processing conditions for an optimum gel setting were 22.19% fat content, 197.30 MPa high pressure and 5.92 min pressure treatment time. The adequacy of the model equation for predicting the optimum response values was effectively verified. In conclusion, the emulsion-type meat sausages using a novel high pressure based processing method were preferred for their improved textural properties and reduced fat content.Industrial relevanceFor health reasons, there is a need to reduce fat content of processed meat products. This study developed a novel processing method using high pressure to produce emulsion-type meat sausages with reduced-fat, with improved functional qualities, including objective appearance, textural properties and sensory evaluation. Importantly, this was achieved with a model, mainly based on prediction of the firmness of the pressure treated sausages with reduced fat contents.     

Effects of processing techniques on the natural colourings and the other functional constituents in virgin olive oil

The effects of two new enzyme processing aids, Bioliva and Rapidase adex D, and that of the olive paste malaxation temperature factor on the composition of natural colourings (chlorophylls, xanthophylls, and carotenes) and the chromatic parameters (chroma, brightness, and hue) have been investigated in virgin olive oils. Other major analytical variables (secoiridoid derivatives, tocopherols, volatiles, sensory scoring, oxidative stability, and glycerides) have also been evaluated. The analysed oil samples were obtained by processing in the experimental oil mill at an industrial level three olive varieties (Caroleo, Leccino, and Dritta). The two enzyme complexes (Rapidase adex D more markedly) affected the values of green and yellow pigments and colour index, as well as the profile of other functional analytical fractions, owing to their effective action on the hypoderm and parenchyma tissues of the fruits. This resulted in an enhanced release of lipochromes and other bioactive non-glyceridic compounds and in a greater accumulation of them into the oil phase. Increasing malaxation temperatures in the range of 20–30 °C resulted in an increase of the concentrations of lipochromes and other functional unsaponifiable components (excluding volatiles) in the oils. An increase of the temperature to 35 °C did not enhance the level of these compounds. On the contrary, the oxidation and other degrading processes might be accelerated.     

High hydrostatic pressure effects on mold flora,citrinin mycotoxin,hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives

High hydrostatic pressure (HHP) as a non-thermal technology is an effective tool for microbiologically safe and shelf-stable fruits. Mycotoxin citrinin (CIT) is a toxic secondary metabolite, especially produced from filamentous fungus Penicillium citrinum and is also produced by other species of Penicillium, Aspergillus, and Monascus that are able to develop on olive after harvest, during brine and storage of olives. Nutritional benefits of olive fruit are mainly related to phenolics such as hydroxytyrosol, oleuropein and antioxidative effects. With HHP application of olives, total mold was reduced to 90% at 25 °C whereas it was 100% at 4 °C based on Rose-Bengal Chloramphenicol Agar (RBCA). Total Aerobic-Mesofilic Bacteria load was reduced to 35–76% at 35 ± 2 °C based on the Plate Count Agar (PCA). Citrinin load was reduced to 64–100% at 35 ± 2 °C. 2.5; 10; 25; and 100 ppb of spiked citrinin in sample were degraded as %56; %37; %9; and %1.3, respectively. 2.5 ppb and less citrinin contamination in table olive were degraded more (56%). Total phenolics were increased to 2.1–2.5-fold after HHP (as mgGA/100 g). Hydroxytyrosol in olives increased on average 0.8–2.0-fold whereas oleuropein decreased on average 1–1.2-fold after HHP (as mg/kg dwt). Antioxidant activity values varied from 17.238 to 29.344 mmol Fe²⁺/100 g for control samples whereas 18.579–32.998 mmol Fe²⁺/100 g for HHP-treated samples. HHP could be used in the olive industry as non-thermal preservation.     

Deterioration of olive,corn and soybean oils due to air,light, heat and deep-frying

To follow the relative rate of oxidative deterioration of edible oils, refined olive, corn and soybean oils were analyzed periodically for their peroxide value (PV), p-anisidine value (p-AV) and iodine value (IV) following exposure to air and air–light for 30 days. Changes in the above values of the oils were also examined and after being used for deep frying of French fries at 180 °C for varying periods of time i.e. 30, 60 and 90 min PV and p-AV values increased in the order, deep frying > air–light exposure > air exposure, while the values with respect to the oils increased as soybean > corn > olive. Decreases in IV followed the same pattern, i.e. deep frying > air–light > air and soybean > corn > olive. %Free fatty acid increased with increase in time of deep-frying. Deep-frying of French fries in corn oil was also carried out in presence of caffeic, ferulic, vanillic acid and crude tea extract as antioxidants. All antioxidants effectively reduced the oxidation rate in the oil as detected by decreases in PVs and p-AVs and relatively low reduction rates in IVs for all the frying times. The order of antioxidative activity was caffeic acid > vanillic acid > ferulic acid > tea extract. Variation in %FFA of corn oil due to variation in nature of fried food was also analyzed. %FFA of the oil used for deep frying of chicken drum sticks were higher than the values of the oil used for deep-frying of French fries.     

Use of microwave processing to reduce the initial contamination by Alicyclobacillus acidoterrestris in a cream of asparagus and effect of the treatment on the lipid fraction

The effects of a short-time microwave (MW) treatments on the survival of Alicyclobacillus acidoterrestris spores (10⁵ spores/g) inoculated in a cream of asparagus, along with the oxidation of the fat component (olive oil), were investigated.The samples were MW-treated at 60–100% of power (2450 MHz) for 3–7 min; power and processing time changed according to a Central Composite Design at two variables/five levels. The combinations resulting in a 2-fold reduction in the number of alicyclobacilli spores (100% of power–5 min; 80%–6 min; 80%–7 min) were stored at different temperatures and times (25 °C/27 days, 37 °C/18 days and 50 °C/9 days), to determine the decay of the qualitative characteristics of the lipid fraction. Peroxide value, K₂₃₂, K₂₇₀ and Rancimat test (induction time) were chosen as indexes of primary and secondary oxidation. MW-effect on the spores depended upon both the power and the treatment time; moreover the interaction [power] × [time] was the most significant variable. As regards the effect of MW on the lipid fraction, the results suggested that MW affected slightly induction time, peroxide values and spectrophotometric determinations, especially at low powers.Industrial relevanceSince the middle of 1990s, MW-processing has been regarded as a convenient approach for the stabilization of vegetable preserves. In Southern Italy, olive oil is an essential ingredient for this kind of food; however, it is well known that a strong thermal processing as well as not-correct storage could affect it significantly and increase the art of oxidation.This research provides some useful information on the effects of MW for a new product, an asparagus cream, focusing on the influence of this approach on olive oil oxidation, thus suggesting that MW could be a convenient preservation technique.     

Ultrasound-assisted enzyme catalyzed hydrolysis of olive waste and recovery of antioxidant phenolic compounds

The ultrasound-assisted enzyme hydrolysis (UAEH) procedure for extraction of phenolics from olive waste (OW) was established. The optimized conditions obtained with response surface methodology (RSM) were pH 5.75, treatment 40 min and temperature 55 °C, the yield obtained reached to 4.0%. The extraction kinetics model was fitted well to the ln (C_t/C₀) = kt, and the rate constants (k) increased with the increased in the extraction temperature. Moreover, the values of k were higher and the activation energy was lower than ultrasound treatment alone. The thermodynamic parameters indicated the extraction process was easier under the UAEH. Compared with the petroleum ether and n-butyl alcohol, ethyl acetate extract fraction had high phenolic content (64.4 mg/g), especially hydroxytyrosol and tyrosol (17.2 mg/g and 14.1 mg/g), and exhibited excellent antioxidant activities in DPPH·, ABTS⁺·and FRAP assay. These finding revealed that OW could be used for a enrich source of natural phenolic compounds for development of food industry.Industrial relevanceOlive waste (OW) has been widely paid attention as sources of high-added value compounds, such as phenolic which can be obtained by the several methods. And phenolic extract as a food additive can not only improve the sensory quality of food, but also can enhance antioxidant capacity in fatty food matrices. Moreover, the use of this extract has better economic benefits than synthetic additives usually used in food industry. In this study, a novel green, simple and efficient technology was employed to extract the phenolic compounds, which was suitable for large-scale industrial use. The results indicated that ultrasound-assisted enzyme hydrolysis (UAEH) has significant potential in the extraction process of phenolics from OW exhibiting higher phenolic yield in shorter extraction times.     

Ozone-induced changes of antioxidant capacity of fresh-cut tropical fruits

The effect of ozone treatment on total phenol, flavonoid, and vitamin C content of fresh-cut honey pineapple, banana ‘pisang mas’, and guava was investigated. The fresh-cut fruits were exposed to ozone at a flow rate of 8 ± 0.2 ml/s for 0, 10, 20, and 30 min. The antioxidant capacity of the fruits was evaluated by measuring the ferric reducing/antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity. Total phenol and flavonoid contents of pineapple and banana increased significantly when exposed to ozone for up to 20 min, with a concomitant increase in FRAP and DPPH values. The opposite was observed for guava. Ozone treatment significantly decreased the vitamin C content of all three fruits. The study shows promising results for enhancing antioxidant capacity of some fresh fruits by ozone treatment although the positive effect is compromised by a reduction in vitamin C content.Industrial relevanceThe preservation of antioxidant properties, storage stability and safety is of utmost importance in the minimally processed fresh food industry. Ozone has been looked into as an alternative sanitizing technology in the fresh produce industry. The results of this study indicate that ozone can be used in the minimally processed fresh food industry to enhance the antioxidant status of fresh-cut fruits.     

Nanoindentation study on apple tissue and isolated cells by atomic force microscopy,image and fractal analysis

Atomic force microscopy (AFM) was used to evaluate the mechanical properties of apple tissue (Malus domestica var. Golden Delicious) and isolated cells. Young's modulus (E) obtained for the tissue was 0.86 ± 0.81 MPa, while for isolated cells an average value of 0.63 ± 0.42 MPa was found. The fractal dimension of the distribution of E (FD_E) was estimated to be 1.81 for tissue and 2.47 for isolated cells, which indicates more anisotropic structures in single cell topography in comparison with the tissue. Finally, an image texture analysis was performed and different values were obtained; for roughness Ra = 49.70 ± 23 and 18.00 ± 3, entropy Ent = 5.26 ± 0.66 and 5.70 ± 0.23 and for the fractal dimension of the texture image FD_T = 2.55 ± 0.02 and 2.62 ± 0.03, for tissue and isolated cells respectively.Industrial relevanceAFM is rarely used to evaluate the structural and mechanical properties of food materials. AFM studies could provide insight on food properties. For example, the nanoindentation of cells by AFM could be used to follow-up changes to the mechanical properties that occur during the processing and storage of fruits with industrial relevance such as apple. Study of the nanostructure and nanomechanical properties of vegetable cells could lead to a more in-depth understanding of the relationship structure–functionality in foodstuffs. This could be applied to address several issues, such as extending the storage life of climacteric fruits, verifying the structural modifications of the tissues when they are chemically treated and having a better control of mechanical and structural properties. Currently, fractal and image analysis is gaining attention in the food science industry. Their application allows one to obtain quantitative information from nanoindentation data and AFM images which can be related to structural modifications which occur during ripening and processing of climacteric fruits. This methodology could be extended to other food materials.     

An improved rapid stigmastadiene test to detect addition of refined oil to extra virgin olive oil

Extra virgin olive oil is a premium food product that is likely to be the target of adulteration with refined olive oils or seed oils. Refining produces steroidal alkenes (sterenes) including stigmastadiene. This paper describes a rapid GC–MS method for the determination of stigmastadiene which is faster and more sensitive than the current official procedure based on GC-FID. The method does not require a saponification procedure for cold pressed oils, uses a stigmastadiene standard for quantification, has a low limit of quantification (0.015 mg kg^− 1) and gives excellent confirmation of peak identity at the current regulatory limit of 0.5 mg kg^− 1.     

Ionic liquid-based ultrasound-assisted surfactant-emulsified microextraction for simultaneous determination of three important flavoring compounds in plant extracts and urine samples

For the first time, a novel, efficient and environmentally friendly method termed ionic liquid-based ultrasound-assisted surfactant-emulsified microextraction (IL-UA-SE-ME) was developed and compared with normal-, reversed-, surfactant assisted-dispersive liquid–liquid microextraction and ultrasound-assisted surfactant-based emulsification microextraction methods for the analysis of three bioactive and flavoring compounds (para-anisaldehyde, trans-anethole and its isomer estragole) in some fresh plants (fennel and basil), their extracts and urine samples. The results showed that IL-UA-SE-ME is a much more effective method and under the optimum conditions (including extraction solvent: 90 μL of [C₆MIM][PF₆]; disperser: 5 mg of N-dodecylbenzenesulfonic acid sodium salt; sample pH: 3; sonication time: 5 min; and centrifuging time: 5 min), limits of detection, limits of quantification, linear ranges, recoveries, and enrichment factors were in the range of 16–22 ng mL^− 1, 49–67 ng mL^− 1, 0.04–90 μg mL^− 1, 94.3%–101.1%, and 118–127, respectively.     

Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces

Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level (from 400 to 600 MPa) and the holding time (from 1 to 9 min) of the high pressure processing (HPP) to achieve enzyme inactivation while preserving texture and color of minimally processed peaches. Peach cylinders were processed by combining dipping in organic acid solution, with vacuum packaging and HPP at room temperature. Results showed that higher pressure levels were more effective to inactivate enzymes and to preserve color than longer times. In addition, long treatments affected the microstructure and the texture of the tissues more seriously. Finally, a desirability study and a principal component analysis were performed. These showed that the optimal treatment would be 585 MPa and 1 min and that the best treatment of the ones studied was 600 MPa for 5 min.Industrial RelevanceThere is an increasing demand for minimally processed fruits as a result of their convenience and fresh-like characteristics. Although consumers are familiar with the consumption of canned peaches, the nutritional profile of this product is far from being optimal, and therefore minimal processing offers the unique advantage of maintaining the original quality of the fresh fruit. However, this product is prone to suffer alterations such as browning and softening. High pressure processing (HPP) is proposed as a non-thermal technology able to suitably preserve minimally processed peaches. This study aimed to optimize the conditions of the HPP treatment, to achieve enzyme inactivation while maintaining texture and color. The promising results obtained can help promote the use of HPP as an alternative to preserve the quality and extend the shelf life of minimally processed fruits.     

Evaluation of minor components,sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy

Chemometric analyses of NIR spectral data (12,500–4000 cm^? 1) combined with analytical and sensory parameters measured in monovarietal Cornicabra virgin olive oils (VOOs) (n = 97) produced in the PDO (Protected Denomination of Origin) “Montes de Toledo” geographic area were used to generate calibration and validation models in order to be able to predict the minor composition of VOO, in particular its phenolic and volatile compounds as well as its organoleptic attributes, and thereby the global quality of the product. Acceptable multivariate algorithms were obtained for VOOs' degree of unsaturation (fatty acid profile) (r = 0.84–0.96), several minor components – in particular hydroxytyrosol derivatives (r = 0.86–0.88) and C6 alcohols (r = 0.69–0.80) – as well as for positive sensory attributes — ‘fruity’ (r = 0.87) and ‘bitter’ (r = 0.85). The results establish that near infrared is a very useful technique that allows rapid screening of VOO samples to estimate their minor composition and sensory characteristics, and thereby their quality and commercial grade. Furthermore, it may give real time information about olive oil composition during processing in order to automatically control technological parameters.     

The role of surface tension of re-used caustic soda on the cleaning efficiency in dairy plants

During the cleaning in place with recycled cleaning solutions, an increase of suspended solids (SS) and a decrease of the surface tension (γ) of caustic soda (NaOH) solutions were observed for various types of dairy equipment. The decrease of γ was shown to result from the chemical reactions of the milk protein and fat with the cleaning solutions. In this work, the respective roles of SS and γ on the cleaning efficiency, cleanliness and cleaning rate were determined. The cleaning test consisted of an ultrafiltration membrane fouled with skimmed milk and cleaned using four NaOH-based solutions: newly prepared NaOH (high γ), re-used NaOH (low γ) with and without pre-clarification and a newly prepared commercial detergent solution. In the range of γ (28.7–74.0 mJ m⁻²) and SS (0.0–1.7 g kg⁻¹) studied, the cleaning efficiency and the membrane hydraulic cleanliness were similar (0.91–0.94 and 0.69–0.71, respectively). However, it was found that solutions with a low γ resulted in a much faster cleaning rate. The presence of SS was mainly detrimental to the cleaning rate. For an efficient cleaning rate, high pH and low γ were important. A re-used NaOH solution with both low γ and SS was as fast as the commercial detergent solution at the same temperature (50 °C).     

UV-A light treatment for controlling enzymatic browning of fresh-cut fruits

Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut fruits. Non-thermal technologies such as UV radiation are emerging for controlling polyphenol oxidase (PPO) activity, the main agent responsible for browning. After determining the best operational conditions of a UV LED illuminator (2.43 · 10^− 3 Wm^− 2 irradiance), the anti-browning effect of UV-A light (390 nm) treatment at 25 °C over increasing time periods up to 60 min was assessed on fresh-cut apples and pears. Color variation (ΔE) and its percent reduction (%RΔE) were measured using a colorimeter and the greatest effect was observed in apples which showed higher %RΔE values than pears (58% vs 25% after 60 min exposure, respectively). Anti-browning was found to be related to irradiance, exposure time and the fruit cultivar. Overall this study confirmed UV-A LED technology as an eco-friendly alternative to traditional approaches for reducing browning of minimally processed products.Industrial relevanceTreatment of fresh-cut products with UV-A LED is not only easy and inexpensive to produce but also presents few hazards for humans. Moreover, the use of LED light sources brings many advantages such as energy savings, device durability, low environmental impact, high luminous efficiency and little thermal effect. UV-A LED technology has great potential to meet the demands of the food industry in the processing of fresh-cut fruits and vegetables. In addition it could also be considered a pre-treatment of fruits and vegetables being processed for the production of snacks.     

Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate,pressure level and holding time

High pressure processing (HPP) is a technology able to reduce microorganisms and to modify food functional properties. This study aims to investigate the effect of three pressure variables (pressure levels of 100–400 MPa, pressure holding time of 0–30 min, and pressurization rate of 8 and 14 MPa s^− 1) in microbiological and physical analyses, and in myofibrillar proteins profiles in sea bass fillets.Pressurization rate induced changes in all parameters evaluated, although in a lesser extent than other variables. In general, the characteristics of fillets treated at 100 MPa were not different from non-treated samples. The magnitude of changes increased with pressure level (250–400 MPa) and holding time (0–30 min). In general, with the increase of pressure level and holding time, fillets become whitish, microbiological load and water holding capacity decreased, pH increased, and myofibrillar proteins with molecular weights below 30 kDa increased, whereas those with lower isolectric point values decreased.HPP can be a potential tool to process fillets due to the improvement in microbiological safety (about 2 log CFU g^− 1 reduction in the treatment at 400 MPa–30 min), which might result in an extended shelf life.Industrial relevanceHigh pressure processing is an interesting technology for food preservation due to its ability to reduce microorganisms and to modify food functional properties. This study brought new evidences about the effect of high pressure processing on sea bass fillets, namely in myofibrillar protein profiles (SDS-PAGE and IEF electrophoreses). Variables such as pressure holding time and pressurization rate, besides pressure level, are also important in the choice of high pressure processing conditions. The results also suggest that high pressure processing might delay the degradation of fish muscle. The advantages of products treated with high pressure processing can lead to new opportunities in the market, being important for the food industry.