Abstract
High-pressure homogenization (HPH) and high-pressure processing (HPP) are emerging technologies for the food industry. Both technologies employ high pressure to preserve foods. However, the principal mechanism of HPH is based on shear stress distribution in a material instead of a decrease in volume due to an increase in pressure as occurring in HPP. HPH can be used in extraction or preservation of bioactive compounds and phytochemicals. This review first describes the mechanism of HPH processing. Next, this review discusses the impact of HPH on extractability and stability of phytochemicals such as carotenoids, vitamin C, polyphenols, and anthocyanins in various food matrices. In general, the use of HPH slightly improved or maintained the extractability of the phytochemicals. Similarly, HPH slightly reduced or maintained the stability of the phytochemicals but this is dependent on the food matrix and type of phytochemical. HPH has a great potential to be used to improve the extractability and maintaining the stability of these phytochemicals or to be used together with milder thermal processing. Besides understanding the impact of HPH on the extractability and stability of phytochemicals, the impact of HPH on the nutritional quality of the food matrices needs to be thoroughly evaluated.
Highlights
Phyto is a Greek word that means “plant.” phytochemicals are chemicals derived from plants
High-pressure homogenization (HPH) treatment for 10 passes resulted in an increase in the extraction of polyphenols by 32.2% and was better than high-shear mixing at 5 min at 20,000 rpm
This study shows that the stability of anthocyanin is maintained even after mechanical stress induced by HPH treatment (Patras et al, 2010; Marszałek et al, 2017)
Summary
Phyto is a Greek word that means “plant.” phytochemicals are chemicals derived from plants. The high pressure generated can be up to 400 MPa and acts as the driving force that results in the flow of the fluid through and beyond the homogenization valve (Georget et al, 2014; Marszałek et al, 2017; Augusto et al, 2018). HPH treatment for 10 passes resulted in an increase in the extraction of polyphenols by 32.2% and was better than high-shear mixing at 5 min at 20,000 rpm This was attributed to the release of intracellular compounds such as polyphenols is dependent mainly on the extent of cell disruption. These studies demonstrated positive effect of HPH on the extraction of phenolic acids from different food matrices, but they only utilized one pressure.
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