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

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 moreeffective 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.