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High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

AuthorsMesa, J.; Hinestroza-Córdoba, L.I.; Barrera, C.; Seguí, L.; Betoret, Ester; Betoret, Noelia
KeywordsHigh homogenization pressure
Food functionality
Bioactive components
Agri-food waste
Issue Date21-Jul-2020
PublisherMultidisciplinary Digital Publishing Institute
CitationMolecules 25(14): 3305 (2020)
AbstractInterest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favoring the release of intracellular components, and from its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibers) and proteins (also microorganisms and enzymes). The challenges of the 21st century are leading the processed food industry towards the creation of food of high nutritional quality and the use of waste to obtain ingredients with specific properties. For this purpose, soft and nonthermal technologies such as high pressure homogenization have huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in the food industry has conditioned the application of high-pressure homogenization technology in the last decade.
Publisher version (URL)https:/doi.org/10.3390/molecules25143305
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