High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Molecules

LeidyIndira Hinestroza-Córdoba¹  Lucía Seguí¹  Noelia Betoret¹  Cristina Barrera¹  José Mesa¹  Ester Betoret² 

[1] Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain;Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46980 Paterna, Spain;

关键词: high homogenization pressure;    food functionality;    bioactive components;    agri-food waste;    sustainability;   

DOI  :  10.3390/molecules25143305

来源: DOAJ

【 摘 要 】

Interest 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.

【 授权许可】

Unknown