A Systematic Review on the Application of Hyperbaric Storage in Food Products: Principles, Efficiency, and Challenges

The increasing demand for clean-label, ready-to-eat foods has stimulated the exploration of preservation strategies that maintain microbial safety and product quality without relying on refrigeration (RF). Hyperbaric storage (HS), which applies moderate hydrostatic pressure (typically 0.1-150 MPa) at room, RF, and subzero temperatures, offers a novel, energy-efficient alternative to cold storage. This systematic review, conducted using a PRISMA-based search and selection strategy, critically examines the current state of HS application across diverse food matrices, including fruit juices, fresh-cut vegetables, whole fruits, meat, seafood, dairy, and egg-based products. Results consistently show that HS inhibits or inactivates a wide range of spoilage and pathogenic microorganisms through pressure-dependent mechanisms influenced by temperature, duration, food composition, and microbial type. In addition to microbial control, HS preserves key physicochemical and sensory attributes, delays enzymatic degradation, and may reduce energy requirements compared to conventional RF, although quantitative comparisons remain limited. However, pressure-induced side effects such as viscosity loss, pigment degradation, and oxidative changes were observed in certain matrices. While HS shows strong potential as a sustainable preservation technology, widespread adoption remains limited by equipment costs, lack of standardization, and industrial-scale feasibility. Overall, HS represents a promising alternative for preserving high-risk, perishable foods with minimal energy input, aligning with future demands for environmentally responsible food systems.