Research Progress of High-pressure Homogenization Technology in Fruit and Vegetable Products
Year: 2024
Type: article
Abstract: The nutritional quality and safety of fruit and vegetable products are the urgent problems and research hotspots in the processing field. High-pressure homogenization, a non-thermal processing technology, can maximize the preservation of the nutritional quality, color and flavor of fruit and vegetable products while sterilizing and inactivating enzymes, and is expected to replace thermal processing technology. This article reviews the effects of high-pressure homogenization on the color, stability and nutritional components of fruit and vegetable products, and summarizes the killing effect and mechanism of high-pressure homogenization on microorganisms. It discusses the prospects and challenges of high-pressure homogenization technology in the application of fruit and vegetable products from two aspectsof equipment and technology, providing a theoretical reference for the innovation of high-pressure homogenization technology and equipment.
Authors: Yicong SHI, li DONG, Fang CHEN, Zequn ZHANG, Tianlin CUI, Xiaosong HU
Institution: China Agricultural University
Language: English
Subfield: Biotechnology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6923003369
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