Use of High-Pressure Homogenization for Improving the Quality and Functionality of Probiotics

TABANELLI, G.; PATRIGNANI, F.; GARDINI, F.; VINDEROLA, G.; REINHEIMER, J.; BURNS, P.; LANCIOTTI, R.

Beneficial Microbes in Fermented and Functional Foods

CRC Press

Año: 2014; p. 273 - 290

High Pressure Homogenization: an emerging technology for functional foods The increasing demand for fresh-like and high-value health promoting foods has encouraged the industries, and consequently the research field, to investigate new emerging food processes able to assurance safety but also functionality. In this perspective, much attention has been focused on a number of new technologies. In particular, Pulsed Electric Field (PEF), High Hydrostatic Pressure (HHP), High Pressure Homogenization (HPH), Ultrasounds, Oscillating Magnetic Fields and High-Intensity Light Pulses have emerged as processing strategies alternative to the conventional thermal treatments for microbial decontamination (Knorr 1999; Lado and Yousef 2002; Senorans et al. 2003; Wan et al. 2009; Shah 2007). In addition to their antimicrobial potential, some of these technologies have demonstrated good features to be exploited in the functional field. In fact, PEF, HHP and HPH have been studied for the production of functional and probiotic foods in the dairy and beverage sectors (Penna et al. 2007; Shah et al. 2008; Sheehan at al. 2007; Cueva 2009).