In the heart of Malaysia, researchers are exploring innovative ways to enhance the safety and shelf life of traditional foods, with potential ripple effects for the energy sector. A recent study led by M.U.H. Suzihaque from Universiti Teknologi MARA’s School of Chemical Engineering has shed light on the effectiveness of High-Pressure Processing (HPP) in reducing microbial activity in tempoyak, a fermented durian paste cherished in Southeast Asia.
Tempoyak, a staple in Malaysian cuisine, is made from overripe durian and fermented under partial anaerobic conditions. The fermentation process, driven by lactic acid bacteria, typically takes between 3 to 8 days at ambient temperatures. However, ensuring the safety and longevity of this traditional delicacy has been a challenge. Enter High-Pressure Processing, a technology that has been gaining traction in the food industry for its ability to inactivate harmful microorganisms without compromising the quality of the product.
Suzihaque and her team subjected tempoyak to a high-pressure treatment of 600 MPa for 5 minutes. The results, published in the Archives of Metallurgy and Materials (Archiwum Odlewnictwa), revealed that HPP significantly reduced microbial activity in the tempoyak samples. “The total plate count showed the microbial level of non-treated samples to be slightly higher when compared to HPP samples in both storage conditions,” Suzihaque noted.
The study also found that HPP treatment did not significantly alter the pH or moisture content of the tempoyak, ensuring that the product’s integrity was maintained. Moreover, the color analysis showed significant changes in the L* values, indicating that HPP could potentially influence the visual appeal of the product.
The implications of this research extend beyond the food industry. As the world grapples with the challenges of food security and sustainability, technologies like HPP offer a promising solution. By extending the shelf life of perishable goods, HPP can reduce food waste and the energy required for food preservation, contributing to a more sustainable food system.
“This research opens up new avenues for the application of HPP in the food industry,” Suzihaque said. “It’s not just about enhancing the safety and quality of our food, but also about creating a more sustainable future.”
As the energy sector continues to evolve, the integration of such technologies could play a pivotal role in shaping a more efficient and sustainable future. The study by Suzihaque and her team is a testament to the power of innovation and the potential of traditional foods to drive technological advancements.