Abstract
Among nonthermal technologies as alternatives to thermal treatment, high-pressure homogenization has been demonstrated to have a great potential to provide “fresh-like” products with prolonged shelf life without detrimental effects on their safety. In fact, the recent progress in high-pressure homogenization technology and the design of new valves capable of resisting pressures up to 350–400MPa have unlocked new insights into homogenization processing, enabling a range of food products with improved sensory, structural, and functional properties compared with traditional ones. In this respect, this review deals with the principal mechanisms of action of (ultra) high-pressure homogenization against pathogenic and spoilage microorganisms of concern to food safety in relation to the design of the homogenizer, process parameters, and food matrix.
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