High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Area of Science:

• Food Science and Technology
• Green Chemistry
• Sustainable Engineering

Background:

• Growing interest in high-pressure homogenization (HPH) technology due to its environmental benefits.
• HPH is a nonthermal, low-energy process with minimal CO2 emissions and no polluting effluents.
• 21st-century food industry challenges necessitate high-quality, sustainable food production and waste valorization.

Purpose of the Study:

• To review the application of HPH technology in the food industry over the last decade.
• To analyze how safety, functionality, and sustainability needs have influenced HPH adoption.
• To highlight the potential of HPH as a soft, nonthermal processing technology.

Main Methods:

• Literature review of scientific publications and industry reports.
• Analysis of research trends and technological advancements in HPH applications.
• Synthesis of data on HPH effects on food components and properties.

Main Results:

• HPH modifies particle size, leading to homogeneous distribution of food components.
• It facilitates the release of intracellular compounds and alters the structure of polyphenols, carbohydrates, and proteins.
• HPH supports the development of functional ingredients from food waste.

Conclusions:

• High-pressure homogenization is a key technology for meeting modern food industry demands for safety, functionality, and sustainability.
• Its nonthermal nature and efficiency make it suitable for producing high-nutritional-quality foods and valorizing waste streams.
• Continued research and application of HPH are crucial for advancing sustainable food processing.