High-pressure Homogenization Treatment Research Articles

Mechanistic understanding of the improvement of the digestive retention of anthocyanins by modified pectin after high-pressure homogenization of strawberry pulp

The physical property and retention of anthocyanins (ACNs) during digestion of strawberry pulp after high-pressure homogenization (HPH) (20/60/100/140 MPa) were analyzed, and their correlations with the three pectin samples—water-soluble (WSP), chelator-soluble (CSP) and sodium carbonate-soluble (NSP)—were evaluated. Compared to the control, the particle size and apparent viscosity of the pulp decreased, and the retention of total ACNs increased, reaching the highest at 100 MPa, with an increase of 15.41%. After HPH treatment, the alcohol-insoluble residue (AIR) and WSP content increased, while the molecular weight (Mw), and microstructural tightness of the three pectin samples decreased. The homogalacturonan (HG) region of WSP increased, and the degree of methylesterification (DM) of CSP decreased. Furthermore, the important role of the modified pectin in the increased retention of ACNs during digestion was reaffirmed by the binding ratio and retention of ACNs in pectin-ACNs complexes. Industrial relevanceThe effect of HPH treatment on the quality attributes of fruits and vegetable juice attracted a lot of attention. This study confirmed that the modification of pectin in HPH-treated strawberry pulp, which promoted its interaction with ACNs, could effectively enhance the retention of ACNs during digestion. Consequently, this study provides the fundamental theory and technological support for the potential to elevate the nutritional value of fruits and vegetables.

Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple.

This study determined that Zanthoxylum bungeanum leaves (ZBLs) are rich in functional components such as cellulose, protein, flavone, and polyphenols. Therefore, they were used as the main raw material, with sodium alginate as a thickener and glycerol as a plasticizer, to investigate the preparation of active films from ZBL powder through high-pressure homogenization (HPH). The physical, optical, mechanical, and antioxidant properties of the films were evaluated, and their application in preserving fresh-cut apples was examined. The results showed that the optimal concentration of ZBL powder was 1.5% under a 30 MPa HPH treatment. The resulting HPH-treated films exhibited a denser microstructure and improved water vapor barrier properties and mechanical strength. Compared to the films without HPH treatment, the tensile strength increased from 4.61 MPa to 12.13 MPa, the elongation at break increased from 21.25% to 42.86%, the water vapor permeability decreased from 9.9 × 10-9 g/m·s·Pa to 8.0 × 10-9 g/m·s·Pa, and the transparency increased from 25.36% to 38.5%. Compared to the control group, the fresh-cut apples packaged with the HPH-treated ZBL active films exhibited effective preservation of apple quality during a five-day period at 4 °C and 70% humidity, showing better preservation effects than the other groups. In conclusion, the use of HPH treatment in developing novel biopolymer active films from ZBL powders with enhanced properties holds potential for various applications.

Manothermosonication, high-pressure homogenization, and their combinations with pH-shifting improve the techno-functionality and digestibility of hemp protein

The growing interest in plant-based proteins, particularly hemp protein, has driven the exploration of new methods to address the limitations of its industrial utilization, such as its poor functional properties. This study examined how manothermosonication (MTS) and high-pressure homogenization (HPH) techniques, along with pH-shifting, could enhance the techno-functionality of hemp protein isolate (HPI) and produce functionalized hemp protein nanoaggregates. Optimal processing conditions of MTS were 50 °C, 200 kPa, and 90 s, as determined by response surface methodology. The pH-shifting + MTS and pH-shifting + HPH treatments reduced the size of hemp protein nanoaggregates by 3.2- and 1.9-fold, respectively, compared to the untreated HPI. The changes in secondary (FTIR, CD), tertiary (SH group, fluorescence intensity), and 3D structures (XRD) confirmed modifications of treated hemp proteins. The XRD patterns showed an increase in the %crystallinity values from 21% to 29% upon the pH-shifting + MTS treatment. The combination of pH-shifting + MTS resulted in the highest solubility and digestibility, 2.1- and 1.3-fold higher than the untreated HPI, respectively, followed by the MTS-alone and HPH treatments. In addition, the emulsion properties (emulsion activity, stability, creaming index, and droplet sizes) exhibited the highest values in HPI treated by pH-shifting + MTS and + HPH. The MTS and HPH technologies provide a promising viewpoint for producing protein nanoaggregates with enhanced functional properties for microencapsulation, edible film, and other applications.

The impact of pH shifting combined high-pressure homogenization on structural and functional properties of rice dreg protein

The composition and aggregation of rice dreg protein (RDP) have a major impact on its properties. The aim of the present study was to investigate the effects of pH shifting combined high-pressure homogenization (HPH) treatment on functional properties of RDP. The improvement of RDP functional properties with pH shifting at alkaline (pH 12) condition followed by HPH treatment (20, 40, 60, 80, 100 MPa) prior to neutralization at pH 7 was much better than that of HPH and/or pH shifting. The method carried out at under pH 12 followed by HPH 100 MPa was found to be the most efficient treatment for increasing the solubility of RDP from 0.86% to 63.50%, the emulsification from 3.13% to 7.10%, and the foaming capacity from 19.33% to 179.67%. It was revealed that pH shifting combined HPH treatment depolymerized the aggregates, reduced the particle size, spread the structure, decreased the surface hydrophobicity of RDP, and avoided any bitterness production. These results have important implications for the modification of proteins with improved functional profiles.

Structural modification of oat protein by thermosonication combined with high pressure for O/W emulsion and model salad dressing production

Oat protein is becoming an important ingredient in beverages and formulated foods owing to its high nutritive value and bland flavor; yet, its functionality remains largely unexplored. This study sought to enhance the surface activity of oat protein isolate (OPI) through high-intensity ultrasound (HIU; at 20 or 60 °C) combined with high pressure homogenization (HP; 30 MPa) treatments. Sonication disturbed the protein conformation and significantly improved surface hydrophobicity (19.7%) and ζ-potential (15.7%), which were further augmented by subsequent HP (P < 0.05). Confocal microscopy revealed a uniform oil droplet distribution in emulsions prepared with HIU+HP combination treated OPI, and the oil droplet size decreased up to 35.6% when compared to that of non-treated OPI emulsion (d = 1718 nm). Emulsifying activity was greater for HIU+HP than for HIU, and the viscosity followed a similar trend. Moreover, while emulsions prepared with HIU or HP treated OPI were more stable than control, the 60 °C HIU+HP combination treatment yielded the maximum stability. In corroboration, a model salad dressing prepared from HIU+HP treated OPI displayed a homogenous oil droplet distribution and an improved viscosity. Therefore, thermosonication combined with high pressure homogenization may be suitable for salad dressings and other oil-imbedded food products.

High‐pressure‐assisted protein isolation from pumpkin seed press cake

SummaryTraditional solvent‐based approaches for the separation of protein from plant sources are widely used, although they can lead to low protein yield and protein degradation. In this study, protein isolation was conducted by alkaline extraction (AE) and isoelectric precipitation, and the effect of high‐pressure homogenisation (HPH) (0 MPa [control], 50, 100, and 150 MPa) at two different stages during extraction was assessed, namely high pressure homogenisation followed by alkaline extraction (HPH + AE) or alkaline extraction followed by high pressure homogenisation (AE + HPH). Although the control procedure resulted in a protein yield of 45.99 ± 0.72%, the highest protein yield was determined by AE + 100 MPa HPH (61.92 ± 1.06%). Solubility, foaming capacity, emulsification index, hue angle, and denaturation enthalpy of the isolated protein increased after HPH treatments compared to control. Generally, the high‐pressure treatment during protein isolation increased pumpkin seed press cake's protein yield and enhanced the isolates' techno‐functional properties.

Structure, bioavailability and physicochemical properties of icariin-soymilk nanoparticle

Soymilk is a natural nanocarrier. However, the performance of flavonoid-soymilk nano-complex remains unclear. In this work, icariin-soymilk nano-complexes (ISNCs) were successfully fabricated and characterized. The effects of high-pressure homogenization (HPH) treatment on structure and physicochemical properties of soymilk and nano-complexes were investigated. HPH treatment could significantly improve the surface hydrophobicity and interfacial activity of soymilk. The soymilk with HPH treatment could significantly improve the water solubility (20 folds), thermal stability and bioavailability of icariin. The highest encapsulation efficiency (93.28 %), loading capacity (39.09 µg/mg), ζ-potentia (absolute value, 31.20 mV) and bioavailability (72.14 %) were observed in HSI-200 (200 bar of homogenization pressure). While HSI-500 (500 bar of homogenization pressure) showed the smallest particle size (183.73 nm). ISNCs showed a rougher surface and an irregular lamellar structure with large amount of fine particles by using Cryo-SEM, suggesting that icariin was encapsulated in soymilk. These data supplied a novel strategy to improve the performance of icariin in functional foods.

Influence of heat treatment before and/or after high-pressure homogenization on the structure and emulsification properties of soybean protein isolate

This study investigates the effects of heat treatment before high-pressure homogenization (HHPH) and heat treatment after high-pressure homogenization (HPHH) at different pressures (20, 60, and 100 MPa) on the structural and emulsification properties of soy protein isolate (SPI). The results indicate that HHPH treatment increases the surface hydrophobicity (H0) of the SPI, reduces β-fold and irregular curls, leading to the formation of soluble aggregates, increased adsorbed protein content, and subsequent improvements in emulsification activity index (EAI) and emulsion stability index (ESI). In contrast, the HPHH treatment promoted the exchange of SH/SS bonds between protein molecules and facilitated the interaction of basic peptides and β-subunits, leading to larger particle sizes of the soluble aggregates compared to the HHPH-treated samples. However, excessive aggregation in HPHH-treated aggregates leads to decreased H0 and adsorbed protein content, and increased interfacial tension, negatively affecting the emulsification properties. Compared to the HPHH treatment, HHPH treatment at homogenization pressures of 20 to 100 MPa increases EAI and ESI by 5.81–29.6 % and 5.31–25.9 %, respectively. These findings provide a fundamental basis for soybean protein manufacturers to employ appropriate processing procedures aimed at improving emulsification properties.

High-Pressure Homogenization for Enhanced Bioactive Recovery from Tomato Processing By-Products and Improved Lycopene Bioaccessibility during In Vitro Digestion.

The principles of industrial ecology have emerged as pivotal drivers of eco-innovation, aiming to realize a "zero-waste" society where waste materials are repurposed as valuable resources. In this context, High-Pressure Homogenization (HPH) presents a promising, easily scalable micronization technology, capable of enhancing the extractability and bioaccessibility of bioactive compounds found in tomato processing by-products, which are notably abundant waste streams in the Mediterranean region. This study focuses on optimizing HPH treatment parameters to intensify the recovery of bioactive compounds from tomato pomace. Additionally, it investigates the multifaceted impacts of HPH on various aspects, including color, particle size distribution, microscopic characteristics, surface properties, bioactivity, and lycopene bioaccessibility through in vitro digestion simulations. The results demonstrate that the application of HPH under optimized conditions (80 MPa, 25 °C, 10 passes) induces a remarkable 8-fold reduction in mean particle size, reduced surface tension, improved physical stability, uniform color, increased total phenolic content (+31%), antioxidant activity (+30%), dietary fiber content (+9%), and lycopene bioaccessibility during the intestinal digestion phase compared to untreated samples. These encouraging outcomes support the proposition of integrating HPH technology into an environmentally friendly industrial process for the full valorization of tomato processing residues. By utilizing water as the sole solvent, this approach aims to yield a functional ingredient characterized by greater nutritional and health-promoting values.

Ultrasonic and homogenization: An overview of the preparation of an edible protein-polysaccharide complex emulsion.

Emulsion systems are extensively utilized in the food industry, including dairy products, such as ice cream and salad dressing, as well as meat products, beverages, sauces, and mayonnaise. Meanwhile, diverse advanced technologies have been developed for emulsion preparation. Compared with other techniques, high-intensity ultrasound (HIUS) and high-pressure homogenization (HPH) are two emerging emulsification methods that are cost-effective, green, and environmentally friendly and have gained significant attention. HIUS-induced acoustic cavitation helps in efficiently disrupting the oil droplets, which effectively produces a stable emulsion. HPH-induced shear stress, turbulence, and cavitation lead to droplet disruption, altering protein structure and functional aspects of food. The key distinctions among emulsification devices are covered in this review, as are the mechanisms of the HIUS and HPH emulsification processes. Furthermore, the preparation of emulsions including natural polymers (e.g., proteins-polysaccharides, and their complexes), has also been discussed in this review. Moreover, the review put forward to the future HIUSand HPH emulsification trends and challenges. HIUS and HPH can prepare much emulsifier-stable food emulsions, (e.g., proteins, polysaccharides, and protein-polysaccharide complexes). Appropriate HIUS and HPH treatment can improve emulsions' rheological and emulsifying properties and reduce the emulsions droplets' size. HIUS and HPH are suitable methods for developing protein-polysaccharide forming stable emulsions. Despite the numerous studies conducted on ultrasonic and homogenization-induced emulsifying properties available in recent literature, this review specifically focuses on summarizing the significant progress made in utilizing biopolymer-based protein-polysaccharide complex particles, which can provide valuable insights for designing new, sustainable, clean-label, and improved eco-friendly colloidal systems for food emulsion. PRACTICAL APPLICATION: Utilizing complex particle-stabilized emulsions is a promising approach towards developing safer, healthier, and more sustainable food products that meet legal requirements and industrial standards. Moreover, the is an increasing need of concentrated emulsions stabilized by biopolymer complex particles, which have been increasingly recognized for their potential health benefits in protecting against lifestyle-related diseases by the scientific community, industries, and consumers.

The Effect of High Pressure Homogenization on the Structure of Dual-Protein and Its Emulsion Functional Properties.

It has been proven that high-pressure homogenization (HPH) could improve the functional properties of proteins by modifying their structure. This study researched the effect of HPH on the structural and functional properties of whey-soy dual-protein (Soy Protein Isolation-Whey Protein Isolation, SPI-WPI). Different protein solution samples were treated with HPH at 30, 60, 90, 120 and 150 MPa, and the structure changed under different pressures was analyzed by measuring particle size, zeta potential, Fourier infrared spectrum (FTIR), fluorescence spectrum and scanning electron microscope (SEM). The results showed that HPH significantly reduced the particle size of SPI-WPI, changed the secondary and tertiary structures and improved the hydrophobic interaction between molecules. In addition, HPH significantly improved the solubility and emulsification of all proteins, and the improvement effect on SPI-WPI was significantly better than SPI and WPI. It was found that SPI-WPI treated with 60 MPa had the best physicochemical properties. Secondly, we researched the effect of HPH by 60 MPa on the emulsion properties of SPI-WPI. In this study, the SPI-WPI had the lowest surface tension compared to a single protein after HPH treatment. The emulsion droplet size was obviously decreased, and the elastic properties and physical stability of SPI-WPI emulsion were significantly enhanced. In conclusion, this study will provide a theoretical basis for the application of HPH in modifying the structure of dual-protein to improve its development and utilization in liquid specialty food.

Effect of high-pressure homogenization treatment and Persian gum on rheological, functional properties and release kinetic of crocin from double emulsions

In the present study, the effect of water-soluble fraction of Persian gum (PG) and high-pressure homogenization (HPH) on some characteristics of double emulsions of (W/O/W) containing crocin was investigated. The results show the addition of PG increases the zeta potential and alters the charge on the droplet surface, thus reducing coalescence and improving emulsion stability. Also, the PG-coated emulsions have larger droplet sizes, but improved physical stability due to electrostatic and steric repulsions as well as high viscosity. HPH treatment leads to a decrease in droplet size and an increase in zeta potential, further improving emulsion stability. The findings suggest that the combination of PG and HPH treatment could be implemented to produce stable double emulsions for various applications like emulsions beverages containing crocin. Moreover, double emulsions stabilized with PG can positively affect the protection of crocin under gastrointestinal conditions, and more crocin can be absorbed by the body in the intestine. The dynamic behavior exhibited that the treated DEs using HPH behaved more like viscous fluids (G′< G″) when the frequency increased.

Cellulose Isolation from Tomato Pomace: Part II-Integrating High-Pressure Homogenization in a Cascade Hydrolysis Process for the Recovery of Nanostructured Cellulose and Bioactive Molecules.

This work proposes a biorefinery approach for utilizing tomato pomace (TP) through a top-down deconstructing strategy, combining mild chemical hydrolysis with high-pressure homogenization (HPH). The objective of the study is to isolate cellulose pulp using different combinations of chemical and physical processes: (i) direct HPH treatment of the raw material, (ii) HPH treatment following acid hydrolysis, and (iii) HPH treatment following alkaline hydrolysis. The results demonstrate that these isolation routes enable the production of cellulose with tailored morphological properties from TP with higher yields (up to +21% when HPH was applied before hydrolysis and approximately +6% when applied after acid or after alkaline hydrolysis). Additionally, the side streams generated by this cascade process show a four-fold increase in phenolic compounds when HPH is integrated after acid hydrolysis compared to untreated sample, and they also contain nanoparticles composed of hemicellulose and lignin, as shown by FT-IR and SEM. Notably, the further application of HPH treatment enables the production of nanostructured cellulose from cellulose pulp derived from TP, offering tunable properties. This approach presents a sustainable pathway for the extraction of cellulose and nanocellulose, as well as the valorization of value-added compounds found in residual biomass in the form of side streams.

Rice husk nanocellulose: Extraction by high-pressure homogenization, chemical treatments and characterization

Rice husk is a substantial agricultural by-product of rice milling and has potential as a rich source of cellulose. This cellulose can be synthesized into nanocellulose materials. In this study, rice husk nanocellulose materials were synthesized by high-pressure homogenization (HPH) or acid hydrolysis (AH) combined with HPH (AH+HPH) treatments with different HPH cycles (6, 9 and 12 cycles at 120 MPa). Various physicochemical techniques were employed to investigate the nanocelluloses. It was found that the number of HPH cycles directly affected the particle size, crystallinity index and thermal stability of nanocellulose samples. The mean diameter and length of the nanocellulose were 10.15–12.42 nm and 602.13–620.08 nm for HPH samples and 11.94–12.34 nm and 436.22–440.04 nm for AH+HPH treatment. The crystallinity index of the nanocellulose ranged from 62% to 72%. Morphological characterization of nanocellulose treated with HPH and AH+HPH revealed the successful production of cellulose nanofibers (CNFs) and cellulose nanocrystals (CNCs). EDX analysis confirmed that the nanocellulose comprised 40.06–42.34% carbon and 50.07–54.56% oxygen as the main mineral elements. Therefore, this research offers an alternative strategy to enhance the value of rice husks and facilitate the utilization in the food system for future research.

Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization

In this study, we aimed to determine the effect of high pressure homogenization (HPH) at a pressure up to 150 MPa on microstructural, techno-functional and rheological properties of sesame protein isolate (SPI). HPH treatment caused a partial change in the secondary structure of SPI, however, the changes in surface hydrophobicity and free –SH groups, indicating HPH had significant effect on the tertiary structure. After the HPH treatment, the particles dispersed homogeneously with more rougher surface. Sesame proteins had the smallest particle size (0.79 μm) and highest zeta potential (38.83 mV) at 100 MPa pressure. The most developed water/oil holding capacity, emulsification and foaming properties were achieved at 100 MPa pressure. However, the maximum stable foam formation (83.33 %) was determined at 150 MPa pressure. When the shear rate is fixed as 50 1/s, an increase in the viscosity value of the samples treated with 100 and 150 MPa pressure was detected compared to the control sample, while the lowest viscosity was determined the ones treated at 50 MPa. In all samples except 50 MPa pressure-treated proteins, viscoelastic character became dominant with increasing frequency (G′ > G″). Modification with HPH resulted in a decrease of about 15 °C in the gelation temperature of SPI.

Fabrication of nanoemulsion stabilized by high-pressure modified soy protein isolate-genistein for the encapsulation of lutein

In this study, we evaluated the interaction between high-pressure homogenization modified soybean isolate protein (HSPI) and genistein (GE), and constructed nanoemulsions for the co-encapsulated of GE and lutein using HSPI-GE as emulsifier. SPI formed complexes with GE mainly through hydrophobic interactions, and high-pressure homogenization treatment improved the interaction between SPI and GE. When the homogenization pressure was 120 MPa, the emulsification activity and emulsion stability indexes of HSPI-GE reached 196.71 m2g-1 and 237.98min, and the zeta potential of HSPI-GE nanoemulsion was −34.15 mV. Additionally, the encapsulation efficiency of HSPI-GE nanoemulsion was up to 93.88% and its storage stability was up to 66.01% after 20 d of storage. The HSPI-GE nanoemulsions achieved slow release of co-encapsulated GE and lutein and improved their bioaccessibility to 74.47% and 80.46% in in vitro simulated digestion. This work provides a theoretical basis for further studies on the application of HSPI-GE in lutein delivery systems.

Oil structuring through capillary suspensions prepared with wheat middlings micronized directly in oil by high-pressure homogenization

Oleogels have been proposed as suitable systems for replacing unhealthy saturated fats in food preparations. This study aimed to structure sunflower oil through capillary suspensions using wheat middlings (WM), a residue of the wheat milling process, as the solid fraction with structuring properties. For the first time, high-pressure homogenization (HPH) was applied directly to WM dispersed in oil to reduce particle size, activate fibers, and release high-value intracellular compounds into sunflower oil. The optimized formulation of WM-in-oil-suspensions was then used to prepare capillary suspensions by adding water as a secondary immiscible fluid. Water addition drastically altered the rheological behavior and strength of oil suspensions due to the establishment of capillary forces and formation of a percolating particle network. The strength of capillary bridges depended on the particle size distribution and surface properties of WM particles and the fraction of added water (ranging between 5 and 80% v/v with respect to oil). The oil suspension at 30% w/w of HPH-treated WM solid fraction (80 MPa for 20 equivalent passes) with the addition of 50% v/v of water exhibited an apparent "transitional" yield stress >300 Pa, corresponding to gel-like behavior. Additionally, HPH treatment released antioxidant compounds contained in the solid matrix into the system. These results highlight that the resulting capillary suspension is a promising material for formulating healthier and more sustainable food products as an alternative to solid fats, with potential applications based on reduced overall caloric content and added health benefits related to dietary fiber.

The changed structures of Cyperus esculentus protein decide its modified physicochemical characters: Effects of ball-milling, high pressure homogenization and cold plasma treatments on structural and functional properties of the protein

Three physical treatments, including ball-milling (BM), high pressure homogenization (HPH) and cold plasma (CP) were applied to modify structural and functional properties of Cyperus esculentus protein (CEP). The results showed that three treatments significantly altered morphology and reduced particle size of CEP. Both primary and secondary structures of CEP were hardly changed, while disulfide bonds and hydrophobic forces between amino acid residues of CEP were interrupted by three treatments, releasing free sulfhydryls and hydrophobic groups. With the free moiety accumulation, the reformed interactions between them enhanced the crystallinity and thermostability of CEP. Besides, solubility and emulsifying properties of CEP were significantly improved within a certain range of treatment duration and intensity, and three treatments decreased water but increased oil holding capacity of CEP. Conclusively, the modified physicochemical properties of CEP were decided by the changed molecular structures of CEP, and different treatments may satisfy different processing requirements for the protein.

Impact of High-Pressure Homogenization on Enhancing the Extractability of Phytochemicals from Agri-Food Residues.

The primary objective of the Sustainable Development Goals is to reduce food waste by employing various strategies, including the reuse of agri-food residues that are abundantly available and the complete use of their valuable compounds. This study explores the application of high-pressure homogenization (HPH), an innovative nonthermal and green treatment, for the recovery of bioactive compounds from agri-food residues. The results demonstrate that the optimized HPH treatment offers advantages over conventional solid/liquid extraction (SLE), including shorter extraction time, solvent-free operation, low temperatures, and higher yields of phenol extraction (an approximately 20% improvement). Moreover, the micronization of agri-food residue-in-water suspensions results in a decrease in the size distribution to below the visual detection limit, achieved by disrupting the individual plant cells, thus enhancing suspension stability against sedimentation. These findings highlight the potential of HPH for environmentally friendly and efficient extraction processes.

Evaporative concentration and high-pressure homogenization for improving the quality attributes and functionality of goat milk yogurt

Goat milk yogurt is gaining scientific attention worldwide due to its nutritional quality and potential health benefits to consumers. Understanding the impact of evaporative concentration and high-pressure homogenization (HPH) on goat milk yogurt quality is of high importance for dairy industry. This study aimed to investigate the influences of vacuum-assisted evaporative concentration combined with HPH (20–150 MPa) on the physicochemical, sensory characteristics and in vitro digestion of fermented goat milk (FGM). Concentrated FGM (CFGM) exhibited longer fermentation times, smaller particle size, increased viscosity, firmness and cohesiveness compared with pristine FGM, whereas HPH treatments induced shorter acidification processes. Meanwhile, the CFGM produced by HPH treatment at 150 MPa showed enhanced stability by decreasing the average particle size, and exhibited the highest overall acceptability among all FGM and CFGM samples assessed. Furthermore, CFGM treated with higher HPH pressure showed an improved degree of hydrolysis, protein digestibility and antioxidant activity during digestion compared with CFGM treated at HPH pressure of 20 MPa. Therefore, the results demonstrated the feasibility of the combination of evaporative concentration and HPH in the development of goat milk yogurt with enhanced quality attributes and functionality. These results are crucial to enhance the processing and handling of the goat milk.