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Review

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

1
Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain
2
Grupo de Valoración y Aprovechamiento de la Biodiversidad, Universidad Tecnológica del Chocó. AA.292, Calle 22 No. 18B-10, Quibdó-Chocó CP 270001, Colombia
3
Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46980 Paterna, Spain
*
Authors to whom correspondence should be addressed.
Academic Editors: Carmen Cuadrado and Karim Allaf
Molecules 2020, 25(14), 3305; https://doi.org/10.3390/molecules25143305
Received: 2 July 2020 / Revised: 16 July 2020 / Accepted: 18 July 2020 / Published: 21 July 2020
(This article belongs to the Special Issue Opportunities and Challenges in High Pressure Processing of Foods)
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. View Full-Text
Keywords: high homogenization pressure; food functionality; bioactive components; agri-food waste; sustainability high homogenization pressure; food functionality; bioactive components; agri-food waste; sustainability
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MDPI and ACS Style

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. https://doi.org/10.3390/molecules25143305

AMA Style

Mesa J, Hinestroza-Córdoba LI, Barrera C, Seguí L, Betoret E, Betoret N. High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules. 2020; 25(14):3305. https://doi.org/10.3390/molecules25143305

Chicago/Turabian Style

Mesa, José, Leidy I. Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Ester Betoret, and Noelia Betoret. 2020. "High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability" Molecules 25, no. 14: 3305. https://doi.org/10.3390/molecules25143305

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