Data/hora: 11/06/2024 09:14:59

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	12/12/2023	
Data da última atualização: 	13/12/2023	
Autoria: 	LIMA, M. A.; ROSENTHAL, A.	
Afiliação: 	MARIAH ALMEIDA LIMA, UFRRJ; AMAURI ROSENTHAL, CTAA.	
Título: 	High pressure homogenization applied to fruit juices: Effects on microbial inactivation and on maintenance of bioactive components.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	Food Science and Technology International, v. 29, n. 8, p. 857-870.	
DOI: 	doi:10.1177/10820132221124196	
Idioma: 	Inglês	
Notas: 	Review.	
Conteúdo: 	High-pressure homogenization (HPH) is a non-thermal technology widely studied to replace, partially or in total, the conventional thermal preservation processes used in the food industry, thus minimizing undesirable changes in the nutritional and sensory characteristics of liquid products. The main effect of HPH is the size reduction of dispersed particles thus affecting physical stability of the products, despite also inactivating microorganisms, preserving bioactive compounds, and maintaining sensory characteristics. During the process, the fluid is driven under high-pressure through a micrometric gap inside the valve. Phenomena including cavitation, shear and turbulence are responsible for the changes in the fluid. From this perspective, the present paper reviews the effects of HPH on the inactivation of microorganisms and preservation of bioactive compounds of fruit juices treated with this technology. The juice matrices reported were apple, apricot, banana, blackberry, carrot, kiwifruit, mandarin, mango, orange, peach, pomegranate, rosehip, strawberry and tomato. The paper elucidates the potential application of HPH to fruit juice processing aiming at producing safe products with high nutritional and sensory quality.	
Palavras-Chave: 	Capacity fruit juices; Compounds antioxidant; High pressure phenolic.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15616-1) - UPC - AP - DD -  -  -  - DIS