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Leveraging new opportunities and advances in high-pressure homogenization to design non-dairy foods.
Sherman, Irene Mary; Mounika, Addanki; Srikanth, Davanam; Shanmugam, Akalya; Ashokkumar, Muthupandian.
Afiliación
  • Sherman IM; Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India.
  • Mounika A; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India.
  • Srikanth D; Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India.
  • Shanmugam A; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India.
  • Ashokkumar M; Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, India.
Compr Rev Food Sci Food Saf ; 23(1): e13282, 2024 01.
Article en En | MEDLINE | ID: mdl-38284573
ABSTRACT
High-pressure homogenization (HPH) and ultrahigh-pressure homogenization (UHPH) are emerging food processing techniques for stabilizing emulsions and food components under the pressure range from 60 to 400 MPa. Apart from this, they also support increasing nutritional profile, food preservation, and functionality enhancement. Even though the food undergoes the shortest processing operation, the treatment leads to modification of physical, chemical, and techno-functional properties, in addition to the formation of micro-sized particles. This study focuses on recent advances in using HPH/UHPH on plant-based milk sources such as soybeans, almonds, hazelnuts, and peanuts. Overall, this systematic review provides an in-depth analysis of the principles of HPH/UHPH, the mechanism of action, and their applications in other nondairy areas such as fruits and vegetables, meat, fish, and marine species. This work also deciphers the role of HPH/UHPH in modifying food components, their functional quality enhancement, and their provision of oxidative resistance to many foods. HPH is not only perceived as a technique for size reduction and homogenization; however, it does various functions like microbial inactivation, improvement of rheologies like texture and consistency, decreasing of lipid oxidation, and making positive modifications to proteins such as changes to the secondary structure and tertiary structure thereby enhancing the emulsifying properties, hydrophobicity of proteins, and other associated functional properties in many nondairy sources at pressures of 100-300 MPa. Thus, HPH is an emerging technique with a high throughput and commercialization value in food industries.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Manipulación de Alimentos / Conservación de Alimentos Tipo de estudio: Systematic_reviews Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2024 Tipo del documento: Article País de afiliación: India Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Manipulación de Alimentos / Conservación de Alimentos Tipo de estudio: Systematic_reviews Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2024 Tipo del documento: Article País de afiliación: India Pais de publicación: Estados Unidos