Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain.
Grupo de Valoración y Aprovechamiento de la Biodiversidad, Universidad Tecnológica del Chocó. AA.292, Calle 22 No. 18B-10, Quibdó-Chocó CP 270001, Colombia.
Molecules. 2020 Jul 21;25(14):3305. doi: 10.3390/molecules25143305.
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 CO 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.
多年来，人们对高均质压力技术越来越感兴趣。它是一种绿色技术，能耗低，不会产生高 CO 排放或污染废水。其主要食品应用源于其对粒径的影响，导致流体元素（颗粒、液滴、聚集体等）更均匀地分布，并有利于细胞内成分的释放，以及对化学成分（如多酚和碳水化合物（纤维）和蛋白质（包括微生物和酶）等大分子）的结构和构型的影响。21 世纪的挑战促使加工食品行业朝着生产具有高营养质量的食品和利用废物获得具有特定性质的成分的方向发展。为此，高压均质等柔软和非热技术具有巨大的潜力。这项工作的目的是回顾食品行业在安全性、功能性和可持续性方面的需求如何影响了过去十年中高压均质技术的应用。
