High Pressure Homogenization and Retention of Bioactive Compounds in Fruits and Vegetables Products

Consumers' concern for their health has led to the development of new functional foods. Traditionally, thermal processing is commonly used to maintain the shelf life and safety of food products. The major drawback with this is the deterioration of product quality and freshness. To overcome such consequences, some non-thermal techniques such as high pressure processing (HPP), pulsed electric field, ultrasonication, and high pressure homogenization (HPH) have been proposed during the last few decades. Among these, high pressure homogenization is strongly recommended because of its great potential for providing fresh-like products besides preserving their original nutritional quality, taste, texture, and bioactive compounds and extending shelf life. In this review, high pressure homogenization, its working mechanism, and its application in the food sector have been described, along with its effect on bioactive compounds in different fruit and vegetable matrices. Studies have demonstrated the potential of HPH in retaining polyphenols, antioxidants, and vitamins in various food products, such as fruit juices (apple, orange, kiwifruit, lettuce, strawberry, and mulberry juices and purees), milk, and plant-based beverages. HPH could be a promising alternative processing technology for the preservation of nutritional quality and health benefits in food products. Further research should be conducted on the effect of various process parameters on the retention of bioactive compounds during HPH. It is also recommended to analyze the characteristics of bioactive compounds released during HPH treatment, such as molecular weight, structure, and activity. Ultimately, the successful application of HPH could result in minimally processed products that retain their organoleptic and nutritive properties while being safe and shelf-stable.