High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation
(Ultra) high-pressure homogenization ((U)HPH) is one of the emerging technologies being studied and developed for various applications in the food industry. (U)HPH was suggested as an effective tool for achieving microbial safety and extending the product shelf life of liquid foods in a continuous p...
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| Veröffentlicht in: | Food engineering reviews 2021-09, Vol.13 (3), p.490-508 |
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| creator | Levy, Rachel Okun, Zoya Shpigelman, Avi |
| description | (Ultra) high-pressure homogenization ((U)HPH) is one of the emerging technologies being studied and developed for various applications in the food industry. (U)HPH was suggested as an effective tool for achieving microbial safety and extending the product shelf life of liquid foods in a continuous process while minimizing some negative attributes of thermal processing. The valve geometry, pressure level, inlet temperature, and the number of homogenization cycles are all factors affecting the level of microbial inactivation and the extent of the techno-functionalities of food biopolymers and matrices. Turbulence, high shear, cavitation, and temperature increase induced by (U)HPH treatments enhance emulsion stability, stabilize proteins in solutions, reduce particle size distributions, and increase the accessibility of health-promoting compounds. This review is a comprehensive and updated overview of the engineering aspects of the (U)HPH process, specifically focusing on (U)HPH modification of food components such as polysaccharides, proteins, and bioactive compounds. A detailed description of the potential applications in food products beyond microbial inactivation is also included. |
| doi_str_mv | 10.1007/s12393-020-09239-8 |
| format | Article |
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A detailed description of the potential applications in food products beyond microbial inactivation is also included.</description><subject>Bioactive compounds</subject><subject>Biopolymers</subject><subject>Cavitation</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Deactivation</subject><subject>Food</subject><subject>Food industry</subject><subject>Food Science</subject><subject>Health promotion</subject><subject>Homogenization</subject><subject>Inactivation</subject><subject>Inlet temperature</subject><subject>Microorganisms</subject><subject>New technology</subject><subject>Polysaccharides</subject><subject>Pressure</subject><subject>Product safety</subject><subject>Proteins</subject><subject>Saccharides</subject><subject>Shelf life</subject><issn>1866-7910</issn><issn>1866-7929</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp9UD1PwzAQtRBIVKV_gCkSs-FsJ7HNVipoKxXRAcRoJbZTXKVJsFOk8usxDYKNW-507-NOD6FLAtcEgN8EQplkGChgkHHE4gSNiMhzzCWVp78zgXM0CWELsRhJRZqO0OvCbd7w2tsQ9t4mi3bXbmzjPovetc1tsvau0a6rbUiKxiTTrqudPmIhubOHNu4enfZt6Yo6WTaF7t3HEb5AZ1VRBzv56WP08nD_PFvg1dN8OZuusGZE9pgzEIxDBqU2spJVLiHNjZEm5aaC1BhKbWZ5VsqKcsO4LrnJKOSSWZuJTLMxuhp8O9--723o1bbd-yaeVDQTJCecchpZdGDFV0PwtlKdd7vCHxQB9Z2hGjJUMUN1zFCJKGKDKERys7H-z_of1RdCxnSh</recordid><startdate>20210901</startdate><enddate>20210901</enddate><creator>Levy, Rachel</creator><creator>Okun, Zoya</creator><creator>Shpigelman, Avi</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>7XB</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><orcidid>https://orcid.org/0000-0001-9896-6484</orcidid></search><sort><creationdate>20210901</creationdate><title>High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation</title><author>Levy, Rachel ; Okun, Zoya ; Shpigelman, Avi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-730837050bcd9f9f69046dd9d47df04dd22e5e75b9f27d37cb7d520693ee585c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Bioactive compounds</topic><topic>Biopolymers</topic><topic>Cavitation</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Deactivation</topic><topic>Food</topic><topic>Food industry</topic><topic>Food Science</topic><topic>Health promotion</topic><topic>Homogenization</topic><topic>Inactivation</topic><topic>Inlet temperature</topic><topic>Microorganisms</topic><topic>New technology</topic><topic>Polysaccharides</topic><topic>Pressure</topic><topic>Product safety</topic><topic>Proteins</topic><topic>Saccharides</topic><topic>Shelf life</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Levy, Rachel</creatorcontrib><creatorcontrib>Okun, Zoya</creatorcontrib><creatorcontrib>Shpigelman, Avi</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><jtitle>Food engineering reviews</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Levy, Rachel</au><au>Okun, Zoya</au><au>Shpigelman, Avi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation</atitle><jtitle>Food engineering reviews</jtitle><stitle>Food Eng Rev</stitle><date>2021-09-01</date><risdate>2021</risdate><volume>13</volume><issue>3</issue><spage>490</spage><epage>508</epage><pages>490-508</pages><issn>1866-7910</issn><eissn>1866-7929</eissn><abstract>(Ultra) high-pressure homogenization ((U)HPH) is one of the emerging technologies being studied and developed for various applications in the food industry. 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| subjects | Bioactive compounds Biopolymers Cavitation Chemistry Chemistry and Materials Science Chemistry/Food Science Deactivation Food Food industry Food Science Health promotion Homogenization Inactivation Inlet temperature Microorganisms New technology Polysaccharides Pressure Product safety Proteins Saccharides Shelf life |
| title | High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation |
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