High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability
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.
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Format: | artículo de revisión biblioteca |
Language: | English |
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Multidisciplinary Digital Publishing Institute
2020-07-21
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Subjects: | High homogenization pressure, Food functionality, Bioactive components, Agri-food waste, Sustainability, |
Online Access: | http://hdl.handle.net/10261/246783 http://dx.doi.org/10.13039/501100003359 |
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dig-iata-es-10261-2467832021-12-28T16:52:54Z High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability Mesa, J. Hinestroza-Córdoba, L.I. Barrera, C. Seguí, L. Betoret, Ester Betoret, Noelia Generalitat Valenciana High homogenization pressure Food functionality Bioactive components Agri-food waste Sustainability 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. This research and APC were funded by Generalitat Valenciana, Project AICO/2017/’049 Peer reviewed 2021-07-29T06:11:16Z 2021-07-29T06:11:16Z 2020-07-21 artículo de revisión http://purl.org/coar/resource_type/c_dcae04bc Molecules 25(14): 3305 (2020) http://hdl.handle.net/10261/246783 10.3390/molecules25143305 1420-3049 http://dx.doi.org/10.13039/501100003359 32708208 en Publisher's version https:/doi.org/10.3390/molecules25143305 Sí open Multidisciplinary Digital Publishing Institute |
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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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High homogenization pressure Food functionality Bioactive components Agri-food waste Sustainability High homogenization pressure Food functionality Bioactive components Agri-food waste Sustainability Mesa, J. Hinestroza-Córdoba, L.I. Barrera, C. Seguí, L. Betoret, Ester Betoret, Noelia High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability |
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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. |
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Generalitat Valenciana |
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Generalitat Valenciana Mesa, J. Hinestroza-Córdoba, L.I. Barrera, C. Seguí, L. Betoret, Ester Betoret, Noelia |
format |
artículo de revisión |
topic_facet |
High homogenization pressure Food functionality Bioactive components Agri-food waste Sustainability |
author |
Mesa, J. Hinestroza-Córdoba, L.I. Barrera, C. Seguí, L. Betoret, Ester Betoret, Noelia |
author_sort |
Mesa, J. |
title |
High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability |
title_short |
High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability |
title_full |
High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability |
title_fullStr |
High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability |
title_full_unstemmed |
High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability |
title_sort |
high homogenization pressures to improve food quality, functionality and sustainability |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2020-07-21 |
url |
http://hdl.handle.net/10261/246783 http://dx.doi.org/10.13039/501100003359 |
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