期刊
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
卷 4, 期 -, 页码 -出版社
FRONTIERS MEDIA SA
DOI: 10.3389/fsufs.2020.593259
关键词
anthocyanin; ascorbic acid; carotenoid; carotene; extraction; lycopene; phenolic acid; vitamin C
High-pressure homogenization (HPH) and high-pressure processing (HPP) are emerging technologies in the food industry that use high pressure for food preservation. HPH primarily relies on shear stress distribution for extraction or preservation of bioactive compounds and phytochemicals.
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据