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High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation

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Abstract

(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.

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Acknowledgments

The authors acknowledge the support of the EIT Food project # 20032 “HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure.”

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  1. Faculty of Biotechnology & Food Engineering, Russell Berrie Nanotechnology Institute, Technion, Israel Institute of Technology, 3200003, Haifa, Israel

    Rachel Levy, Zoya Okun & Avi Shpigelman

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  1. Rachel Levy
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Levy, R., Okun, Z. & Shpigelman, A. High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation. Food Eng Rev 13, 490–508 (2021). https://doi.org/10.1007/s12393-020-09239-8

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