Effectiveness Of High Pressure and Ultrasonic Homogenization and Ultrasonic Homogenization in Food Suspensions: A Systematic Review Systematic Review

Authors

Aguilar Tello, Carlos

Noriega Gonzales, Andy

Solis Muñoz, Haniel

Valderrama Puscan, Marlon Walter

Llaque Fernández, Grant Ilich

Calvanapón Alva, Flor Alicia

Abstract

Currently, the trend of a healthy, tasty and natural diet has increased due to the focus on the relationship between food and 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