An overview of different homogenizers, their working mechanisms and impact on processing of fruits and vegetables

Abstract

Fruits and vegetables (F&V) are the second highest recommended foods, rich in antioxidants, vitamins and minerals, vital for building immunity against chronic diseases. F&V processing involves particle size reduction, for which different types of homogenizers, categorized as mechanical homogenizers, pressure homogenizers and ultrasonic homogenizers are used. The review discusses different types of homogenizers, their working mechanism, and application in F&V processing. Among mechanical homogenizers, knife mills are used for primary size reduction, ball mills for the micronization of dried F&V and rotor-stator homogenizers for emulsification. Use of the ultrasonic homogenizer is limited to extraction of bioactive compounds or as a pre-treatment for dehydration of F&V. High-pressure homogenizers are most widely used and reported due to the synergistic effect of homogenization and temperature increase, resulting in longer shelf-life and better physicochemical properties of the product. Additionally, the review also explains the effect of homogenization on the physicochemical, sensory and nutraceutical properties of the product.

Keywords:

• Antioxidant properties
• mechanical homogenizers
• physicochemical properties
• pressure homogenizers
• ultrasonic homogenizers

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The authors received financial support from the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) through Quebec-Ontario Cooperation for Agri-Food Research Competition.