Potential of high-pressure homogenization (HPH) in the development of functional foods

Figures & data

Figure 1. High-pressure homogenizers: schematic pathway (Adapted from Vinchhi et al., 2021).

Figure 2. Schematic illustration representing attributes of high pressure homogenization in the food sector.

Table 1. Effect of HPH on dairy products.

Dairy product	Processing conditions	Treatment	HPH units	Interpretations	References
Hazelnut milk	Hazelnut cake was grounded for 10 min; 100 g were homogenized in 1 L of water for 10 minutes at 10,000 rpm in an Ultra Turrax homogenizer.	25–150 MPa; inlet temp = 15°C	GEA NiroSoavi, Panda PLUS 2000	With a monomodal particle size distribution, particle size is reduced. Microstructure and rheological characteristics have been enhanced; Increased flow behavior index from 0.15 to 0.36 and reduction in consistency from 91.82 to 0.51 Pa.s” friction loss; Greater values of G′ than G′depicting that samples could be described as a soft-gel network.	Gul et al.^[Citation49]
Whole milk	Using a Hyperjet 94i-S pump system, the milk was HPH processed from 125 to 500 MPa in 125 MPa intervals.	125–500 MPa; Inlet temp = 5°C, 55°C	Flow Internationals Corp., Hyperjet 94i-S pump system	Fat content reduction in the supernatant fraction and consequent rise in the percentage of precipitate; When entire milk was treated utilizing HPJ (High pressure jet) processing at 375 MPa, viscosity elevated from about 2 to 5 mPas. Foam inflation rose from about 80 to 140% after processing at > 125 MPa.	Tran et al.^[Citation50]
Condensed Skim milk (CSM)	High-pressure jet (HPJ) processing of condensed skim milk (CSM) at 100–500 MPa yielded skim milk powders, which were then spray dried.	100–500 MPa; Inlet temp = 25–30°C	Flow International Corp., Hyperjet 94i-S waterjet pump System	Increased apparent particle density (1.25 g cm^−3) and less solubility (93.2%) at 500 MPa; Greater foam inflation index and volume stability index at 400 and 500 MPa; At 500 MPa, the highest emulsion stability index is achieved.	Hettiarachchi et al.^[Citation51]
Skim milk	ND	100–500 MPa; Inlet temp = 10°C	Flow International Corp., Hyperjet 94i-S waterjet pump system	Increase in viscosity at pressure > 300MPa; Emulsion activity Foam inflation, stability indexes, and foam volume at pressures of 300 MPa and above; At 400 and 500 MPa, milk has a bimodal particle size distribution. Formation of uniform and non-uniform Protein aggregates higher than molecules	Hettiarachchi et al.^[Citation52]
Yogurt	homogenization in a single – phase at 15 MPa, supplemented with 3% SMP (Skim Milk Powder)	200, 300 MPa; Inlet temp = 30°C, 40°C	Stansted Fluid Power Ltd. homogenizer, model FPG 11,300	Yogurt made from milk processed at 300 MPa and thermally treated milk have equivalent organic acid and volatile carbonyl compound profiles; Yogurt made from milk processed at 300 MPa and thermally treated milk have equivalent organic acid and volatile carbonyl compound profiles;	Serra et al.^[Citation53]

Table 2. The utilization of HPH in probiotic food items.

Probiotic strain	Inoculation concentration	Cells homogenized	Food item	Treatment	Effect on activity/Results	Reference
L. paracasei A13; L. acidophilus DRU	8 log CFU/mL	Yes.	Butter milk	Pressure: 50MPa; inlet temperature: 20°C; increase rate of temperature 3°C/10MPa	Strains viability of 7.6 log CFU/mL at pH (7, 4.6) throughout refrigerated storage period (30 days)	Tabanelli et al. (2015)
Lb. paracasei A13	7 log CFU/mL	Yes.	Caciotta cheese	50MPa; Inlet temperature: 20°C; improved rate of temperature was 2.5°C −10 MPa/s	Increase in Lb. paracasei gastric resilence in cheese and viability 5 log CFU/g after 14 days of storage.	Burns et al.^[Citation58]
Lb. rhamnosus BFE5264	8 log CFU/mL	No	Milk	60MPa	More than a 60-day period of storage, viability was retained as 6.0 log10 CFU/g in milk.	Patrignani et al.^[Citation26]
Lb. casei and Lb. acidophilus	6 log CFU/mL	No	Crescenza cheese	100 MPa	1% increase in cheese yield; viability maintained as 8 log CFU/g after 12 days of refrigerated storage	Burns et al.^[Citation81]
Lactobacillus salivarius	9 log CFU/mL	No	Mandarin juice	0, 20 and 100 MPa; 0, 100, 300 g/Kg of trehalose	With a pressure of 20 MPa and 100 g/kg of trehalose, 106 (CFU)/mL were generated in mandarin juice after a 10-day prolonged storage	Betoret et al. (2017)
Lactobacillus acidophilus	10^8 and 10^9CFU/ml	No	Yoghurt	220 and 660 MPa	Yoghurt showed survivability rate of 6 × 10^7CFU/mL during 14 days of storage	Roostazadeh et al. (2016)
Lactobacillus paracasei BFE 5264	6 log CFU/mL	No	Milk	20–100 MPa; inlet temperature: 2–4°C; the elevated rate of temperature: 3°C/10 MPa	The cell counts of the strain Lb. paracasei after HPH treatment varied from 8.5 to 9.0 log CFU/g.	Patrignani et al.^[Citation71]
L. salivarius spp. Salivarius	8.44 log CFU/mL	Yes	Clementine juice	25, 50, 100 and 150 MPa; 10 or 20% trehalose	Total phenol, flavonoid content and antioxidant activity were improved when 10% of trehalose was added.	Barrera et al.^[Citation72]
S. thermophilus Sty1 and Lactobacillus delbrueckii subsp. Bulgaricus Lby1	ND	No	Milk	60 MPa; inlet temperature 5°C	After 35 days of refrigerated storage, the viability remained as 7 log CFU/g	Patrignani et al.^[Citation82]

Table 3. Effect of HPH on fruits.

Fruit juice	Pre-processing conditions	Treatment	HPH units	Interpretations	References
Annurca apple	To prevent browning, 4 sections of one apple were soaked in a chemical bath containing 0.2% wt. ascorbic acid and 1% wt. citric acid. blanched and sieved (1 mm screen) to eliminate fibrous material; combined with water (50:50) and sugar to a final concentration of 15 g/L; 20 minutes of centrifugation at 9000 rpm	150–300 MPa; temp = 4 and 37°C	Stansted Fluid Power Ltd.	Extended shelf life; microbial stability; samples held at 37°C showed physical destabilization, color changes, and pH changes, reducing shelf life and necessitating refrigeration to retain organoleptic and nutritional attributes.	Donsì et al.^[Citation34]
Cashew apple	Cashew apple pulp thawed overnight and diluted to 10°Brix with deionized water; final pH was 5.0	Up to 150 MPa; inlet temp-25°C	Panda Plus, GEA Niro Soavi, Italy	Mean particle size reduced with elevated pressure resulted in rheological changes like increase in flow behavior index, and decreases in yield stress, consistency coefficient, ζ-potential and product thixotropy	Leite et al.^[Citation86]
Concentrated orange	thawed at 5°C overnight; conditioned at 25°C before processing; stored at −18°C	150 MPa	Panda Plus, GEA Niro Soavi, Italy	Reduced consistency index, Mean particle size decreased; thixotropy and improved its flow behavior index; no impact on color and storage time.	Leite et al.^[Citation86]
Orange	The sample was sterilized in an autoclave at 121°C for 15 minutes before being processed at 8°C.	100, 150, 200, 250, 300 MPa; Inlet temp-10 degree celsius	Stansted Fluid Power Ltd (UK), model nG7400H:350	Initial loads of 1.2 107 CFU/mL of Lactobacillus plantarum and 2.9 105 CFU/mL of Saccharomyces cerevisiae in the sample were entirely destroyed by pressures greater than 250 MPa.	Campos and Cristianini (2007)
Banana	Banana puree was defrost overnight at 10 degrees Celsius; combined with drinking water (1:1 w/w) at 4 degrees Celsius and pH 4.8; and kept at 4 degrees Celsius till HPH.	150–400 MPa	GEA Niro Soavi S.p.a., Parma, Italy and NS1001L-PANDA 2K GEA Niro Soavi S.p.a., Parma, Italy	At 4 degrees Celsius, pressures greater than 200 MPa were required to achieve a 4 log unit reduction in total mesophilic bacteria and pectate lyase inactivation.	Calligaris et al.^[Citation87]
Organic Kiwi	Kiwi were sorted by homogeneous size, with a diameter of 40 mm, a length of 80 mm, and a refractometric index of 13 1 °Brix; juice was extracted using a lab extractor (Russell Hobbs, 27700–56) and divided into three 5-L batches, after removing the seeds, and subjected to different UHPH treatments at 0.1 MPa.	200MP a, 2–3 cycles at temperature-5, 15,and 25°C	PANDA high pressure homogenizer (GEA, Parma, Italy)	The use of 200 MPa for three cycles resulted in a kiwifruit juice that was stable for more than 40 days in chilled conditions; naturally occurring yeasts (2.4 log CFU/mL) were reduced to 1 log CFU/mL. Between 27 and 32 days at 5°C, the control juice met the microbiological spoilage criterion of 6 log CFU/mL.	Patrignani et al.^[Citation88]
Tomato	Diluting a commercial 30 °Brix pulp in distilled water yielded 4.9 °Brix tomato juice.	100MPa	Panda Plus, GEA Niro Soavi, Italy	The tomato juice’s particle size distribution (PSD), serum cloudiness (turbidity), pulp sedimentation behavior, color, and microstructure were altered.	Kubo et al.^[Citation89]
Pomegranate	ND	150 MPa and thermal temp = 65°C for 15s	SPV flow, Soeborg, Denmark	3 log CFU/mL reduction of microbial load	Benjamin and Gamrasni.^[Citation93]

Table 4. Encapsulation treatment in food items for different polymers.

Food item	Compound Encapsulated	Treatment	Encapsulation yield	Size of microcapsules	Polymers used	Results	Reference
Mandarin juice	L. salivarius	70 MPa	ND	0.5–1500 µm	Sodium alginate, tween 80, sunflower oil	When the juice was held for 7 to 10 days, microorganism encapsulation reduced the percentage of degradation from 8–9% to 0–2%.	Calabuig-Jiménez et al.^[Citation168]
ND	L. salivarius	68 MPa	86.43%	127 µm	Sodium alginate and vegetable oil	Viability remained as 9.24 log CFU/mL after encapsulation	Ding and Shah (2009)
Milk	L. paracasei A13 and L. salivarius CET 4063	50 MPa	87, 83%	<100 µm	Sodium alginate and vegetable oil	Over the course of two months of refrigerated storage, the survivability of the isolates in the products was monitored. A decrease of hyperacidity phenomena; improved functionality and enhanced sensory properties	Patrignani et al. (2017)
Apple discs; mandarin juice	L. salivarius spp. Salivarius	70 MPa	ND	ND	Sodium alginate, tween 80, sunflower oil	The study found that capsules could protect L. salivarius spp. salivarius against degrading reactions after 14 days of storage.	Ester et al. (2019)

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Data availability statement

No such data set is available.