Effectiveness of ultrasonic and high pressure homogenization in food suspensions: a systematic review

Aguilar-Tello C.; Noriega-Gonzales A.; Solis-Muñoz H.; Puscan M.W.V.; Fernandez G.I.L.; Alva F.A.C. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2022) · DOI: 10.18687/leird2022.1.1.29

Resumen

Currently, the trend of a healthy, tasty and natural diet has increased due to the focus on the relationship between foodand health, which is why the food industry seeks to cause a potential impact on public health by providing greater nutritional value. This research was carried out in order to identify which method is more effective to prepare a healthy, safe food with high nutritional value. This systematic review was followed by following the PRISMA statement practice guideline for systematic reviews. The search was carried out in the databases: Science-Direct, and the Google Scholar platform. For this, the keywords (ultrasound homogenization, high pressure homogenization, food suspensions, fruit nectars) were considered during the years 2017 - 2020. The result was that high pressure homogenization is more effective in prolonging life useful of food suspensions, as well as to reduce the total microbial load.

Instituciones: Universidad Privada del Norte