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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
12/12/2023 |
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Data da última atualização: |
13/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LIMA, M. A.; ROSENTHAL, A. |
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Afiliação: |
MARIAH ALMEIDA LIMA, UFRRJ; AMAURI ROSENTHAL, CTAA. |
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Título: |
High pressure homogenization applied to fruit juices: Effects on microbial inactivation and on maintenance of bioactive components. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Science and Technology International, v. 29, n. 8, p. 857-870. |
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DOI: |
doi:10.1177/10820132221124196 |
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Idioma: |
Inglês |
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Notas: |
Review. |
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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. |
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Palavras-Chave: |
Capacity fruit juices; Compounds antioxidant; High pressure phenolic. |
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Categoria do assunto: |
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Marc: |
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024 7 $adoi:10.1177/10820132221124196$2DOI
100 1 $aLIMA, M. A.
245 $aHigh pressure homogenization applied to fruit juices$bEffects on microbial inactivation and on maintenance of bioactive components.$h[electronic resource]
260 $c2023
500 $aReview.
520 $aHigh-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.
653 $aCapacity fruit juices
653 $aCompounds antioxidant
653 $aHigh pressure phenolic
700 1 $aROSENTHAL, A.
773 $tFood Science and Technology International$gv. 29, n. 8, p. 857-870.
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