Preprint Review Version 1 This version is not peer-reviewed

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Version 1 : Received: 2 July 2020 / Approved: 3 July 2020 / Online: 3 July 2020 (08:39:05 CEST)

A peer-reviewed article of this Preprint also exists.

Mesa, J.; Hinestroza-Córdoba, L.I.; Barrera, C.; Seguí, L.; Betoret, E.; Betoret, N. High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules 2020, 25, 3305. Mesa, J.; Hinestroza-Córdoba, L.I.; Barrera, C.; Seguí, L.; Betoret, E.; Betoret, N. High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules 2020, 25, 3305.

Journal reference: Molecules 2020, 25, 3305
DOI: 10.3390/molecules25143305

Abstract

The interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption, not generating high CO2 emissions or polluting effluents. The main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favouring the release of intracellular components; and its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibres) and proteins (also microorganisms and enzymes). The challenges of the 21st century lead food industry processing towards obtaining food with high nutritional quality and taking advantage of waste to obtain ingredients with specific properties. For this purpose, soft and non-thermal technologies such as high pressures homogenization have a huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in food industry has conditioned the last decade applications of high-pressure homogenization technology.

Subject Areas

High homogenization pressure; food functionality; bioactive components; agri-food waste; sustainability

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