The high hydrostatic pressure (HHP) process has been studied for several applications in food technology and has been commercially implemented in several countries, mainly for non-thermal pasteurization and shelf-life extension of food products. HHP processing has been demonstrated to accelerate proteolytic hydrolysis at a specific combination of pressure and pressure-holding time for a given protein source and enzyme. The enzymatic hydrolysis of proteins is a well-known alternative to producing biologically active peptides, with antioxidant and antihypertensive capacity, from different food protein sources. However, some of these protein sources contain allergenic epitopes which are often not degraded by traditional hydrolysis. Moreover, the peptide profile and related biological activity of a hydrolysate depend on the protein source, the enzymes used, the parameters of the proteolysis process (pH, temperature, time of hydrolysis), and the use of other technologies such as HHP. The present review aims to provide an update on the use of HHP for improving enzymatic hydrolysis, with a particular focus on studies which evaluated hydrolysate antihypertensive and antioxidant capacity, as well as residual allergenicity. Overall, HHP has been shown to improve the biological properties of hydrolysates. While protein allergenicity can be reduced with traditional hydrolysis, HHP can further reduce the allergenicity. Compared with traditional hydrolysis methods, HHP-assisted protein hydrolysis offers a greater opportunity to add value to protein-rich products through conversion into high-end hydrolysate products with enhanced nutritional and functional properties.

Osmotic dehydration (OD) is a conservation technique applied to foodstuffs, which promotes partial reduction of water, extends their shelf life and reduces both post-harvest losses and changes in product characteristics. Currently, it has been given emphasis on trying to understand how the process affects the quality of processed vegetables, because process variables can interfere in their antioxidant capacity, color and texture. Moreover, the antioxidant capacity can be affected by chemical changes, leaching losses, reduced moisture and solid gain as well as the present bioactive in the profile of the performed analysis method. In color, the overall changes are caused by temperature increase, which can cause enzymatic and/or non-enzymatic browning, decomposition or entrainment of pigments present in the tissue. Conversely, the osmotic agent has a greater impact on texture, which causes changes in the sensory attributes such as gumminess, even crispness and flavor of the product. Although there is a large number of studies on the OD, the current scenario in terms of effect on the quality of osmodehydrated products are still incipient, especially in relation to antioxidant capacity. Despite the fact that there is a large number of studies on the OD, current efforts are focused on understanding the process effect on the product quality, notably in relation to antioxidant capacity. Thus, further studies on the internal changes in osmodehydrated foods are needed, since there is a variation of process factors, which may have an impact on the different tissues of the fruit and vegetable crops submitted to OD.