A alta pressão é uma tecnologia emergente de conservação não térmica que surgiu no cenário onde a indústria vem buscando minimizar as depreciações na qualidade sensorial e nutricional dos alimentos causadas pelo tradicional tratamento térmico, indo assim, de encontro as novas demandas do consumidor moderno. A alta pressão é uma técnica promissora, que permite a obtenção de produtos seguros, com o mínimo de processamento, sem, no entanto, provocar alterações significativas em suas características nutricionais ou sensoriais. Embora apresente algumas limitações, essa técnica já vem sendo amplamente difundida, sendo aplicado nos mais diversos produtos em escala industrial. Em sucos de frutas particularmente, pode-se verificar por meio de inúmeros estudos na literatura, que a alta pressão vem demonstrando resultados encorajadores. De maneira geral, pode-se concluir que a tendência do mercado é de ampliar a adesão a esta técnica, pois demandas progressivas por alimentos de maior qualidade incentivam sua aplicação e o maior valor agregado ao produto final pode compensar limitações acarretadas pelo custo inicial de investimento.
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