High pressure homogenization for preservation of liquid foods- Mechanisms, molecular modifications and recent developments

Abstract

High Pressure Homogenization (HPH) is emerging as a cutting-edge, non-thermal technology for liquid food preservation, offering significant advantages over conventional methods. Recent advances in HPH technology, particularly with the development of robust valves capable of withstanding pressures of 350–400 MPa, have opened new possibilities for the food industry. HPH not only extends the shelf life of liquid foods but also preserves nutritional value, improves homogeneity, reduces energy consumption, and minimizes the need for chemical preservatives. Its ability to inactivate microorganisms and enzymes while modifying bioactive components is particularly valuable for enhancing food safety and nutritional quality. Novel aspects of HPH include its efficiency in microbial and enzyme inactivation through cellular disruption, demonstrated in both lab and industrial settings, as well as its capacity to alter the functional properties of proteins, carbohydrates, and lipids. This results in improved stability, viscosity, and shelf life of various products. The versatility of HPH enables the development of novel food formulations that meet evolving consumer demands for safer, more nutritious options. This review critically examines the literature on HPH's application in liquid foods, focusing on its impact on enzymatic activity and bioactive components, while highlighting the parameters that influence microbial inactivation during HPH processing. The ongoing technological advancements in HPH present a promising future for revolutionizing food preservation practices.

Keywords

• Non-thermal processing
• Microbial inactivation
• Shelf-life extension
• Liquid foods