Potential of high-pressure homogenization (HPH) in the development of functional foods
The main problem on a global scale is the demand for functional foods among consumers in terms of healthy diets and wellbeing. In this context, high-pressure homogenization (HPH) is a new technology with a variety of potential uses in the food industry, such as the modification of food biopolymer st...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2249262 |
| _version_ | 1826908886606544896 |
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| author | Tanu Malik Ruchi Sharma Kashif Ameer Omar Bashir Tawheed Amin Sobiya Manzoor Isam A. Mohamed Ahmed |
| author_facet | Tanu Malik Ruchi Sharma Kashif Ameer Omar Bashir Tawheed Amin Sobiya Manzoor Isam A. Mohamed Ahmed |
| author_sort | Tanu Malik |
| collection | DOAJ |
| description | The main problem on a global scale is the demand for functional foods among consumers in terms of healthy diets and wellbeing. In this context, high-pressure homogenization (HPH) is a new technology with a variety of potential uses in the food industry, such as the modification of food biopolymer structures to direct their functionalities, the creation of nanoemulsions, the inactivation of microorganisms and enzymes, and the disruption of cells for the extraction of intracellular components. Furthermore, new opportunities for homogenization processing have been opened up by recent developments in high-pressure homogenization technology. This has made it possible to produce novel products that can be recognized from traditional ones by sensory, structural, or functional attributes. The fact that the product experienced heavy mechanical stresses during the process, such as cavitation and shear forces, is the cause of all these consequences. It has been suggested that HPH may have a role in the creation of functional probiotic dairy products and other beverages with enhanced sensory qualities in the functional food industry. Additionally, it has been demonstrated that HPH can change the volatile-molecule profiles of milk and beverages, increase specific cellular enzymatic activities, inhibit microbial growth, strengthen the probiotic properties of bacterial strains, extend shelf-life through microbial inactivation, and extend shelf-life with minimal effects on nutritional value and sensory qualities. Therefore, this review compiles and summarizes the workings, benefits, and applications of HPH in the food industry. |
| first_indexed | 2024-03-11T18:19:48Z |
| format | Article |
| id | doaj.art-16e1ac7149774e1c836aeedce86e2525 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2025-02-17T09:32:05Z |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-16e1ac7149774e1c836aeedce86e25252025-01-02T10:41:34ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-012612509253110.1080/10942912.2023.2249262Potential of high-pressure homogenization (HPH) in the development of functional foodsTanu Malik0Ruchi Sharma1Kashif Ameer2Omar Bashir3Tawheed Amin4Sobiya Manzoor5Isam A. Mohamed Ahmed6Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, IndiaSchool of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, IndiaInstitute of Food Science and Nutrition, University of Sargodha, Sargodha, PakistanDepartment of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, IndiaDivision of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, IndiaDivision of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, IndiaDepartment of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, SudanThe main problem on a global scale is the demand for functional foods among consumers in terms of healthy diets and wellbeing. In this context, high-pressure homogenization (HPH) is a new technology with a variety of potential uses in the food industry, such as the modification of food biopolymer structures to direct their functionalities, the creation of nanoemulsions, the inactivation of microorganisms and enzymes, and the disruption of cells for the extraction of intracellular components. Furthermore, new opportunities for homogenization processing have been opened up by recent developments in high-pressure homogenization technology. This has made it possible to produce novel products that can be recognized from traditional ones by sensory, structural, or functional attributes. The fact that the product experienced heavy mechanical stresses during the process, such as cavitation and shear forces, is the cause of all these consequences. It has been suggested that HPH may have a role in the creation of functional probiotic dairy products and other beverages with enhanced sensory qualities in the functional food industry. Additionally, it has been demonstrated that HPH can change the volatile-molecule profiles of milk and beverages, increase specific cellular enzymatic activities, inhibit microbial growth, strengthen the probiotic properties of bacterial strains, extend shelf-life through microbial inactivation, and extend shelf-life with minimal effects on nutritional value and sensory qualities. Therefore, this review compiles and summarizes the workings, benefits, and applications of HPH in the food industry.https://www.tandfonline.com/doi/10.1080/10942912.2023.2249262Consumer’s interestsHomogenizationHigh pressure processingFunctional foodsProbiotics |
| spellingShingle | Tanu Malik Ruchi Sharma Kashif Ameer Omar Bashir Tawheed Amin Sobiya Manzoor Isam A. Mohamed Ahmed Potential of high-pressure homogenization (HPH) in the development of functional foods International Journal of Food Properties Consumer’s interests Homogenization High pressure processing Functional foods Probiotics |
| title | Potential of high-pressure homogenization (HPH) in the development of functional foods |
| title_full | Potential of high-pressure homogenization (HPH) in the development of functional foods |
| title_fullStr | Potential of high-pressure homogenization (HPH) in the development of functional foods |
| title_full_unstemmed | Potential of high-pressure homogenization (HPH) in the development of functional foods |
| title_short | Potential of high-pressure homogenization (HPH) in the development of functional foods |
| title_sort | potential of high pressure homogenization hph in the development of functional foods |
| topic | Consumer’s interests Homogenization High pressure processing Functional foods Probiotics |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2249262 |
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