What is it about?
This book chapter reviews how high‑pressure homogenization (HPH) affects enzymes in fruit and vegetable juices. Enzymes can influence flavor, color, and stability, but they may also cause spoilage. Researchers summarize studies showing how HPH changes enzyme activity, helping to preserve juice quality while reducing the need for additives.
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Why is it important?
Consumers want juices that are fresh, nutritious, and free from chemical preservatives. High‑pressure homogenization offers a way to extend shelf life and improve stability without compromising natural qualities. Understanding its effect on enzymes is key to designing healthier and more sustainable juice products.
Perspectives
This chapter highlights HPH as a promising technology for the beverage industry. Future directions include combining HPH with other methods to maximize safety and quality, scaling up for industrial production, and exploring its role in plant‑based drinks. It shows how advanced processing can meet consumer demand for clean‑label products.
Meliza Rojas
Universidad Privada del Norte
Read the Original
This page is a summary of: Effect of high-pressure homogenization on enzyme activity in juices, January 2023, Elsevier,
DOI: 10.1016/b978-0-323-98386-0.00001-4.
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