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The main problem on a global scale is the demand for functional foods among consumers in terms of healthy diets and wellbeing. In this context, high-pressure homogenization (HPH) is a new technology with a variety of potential uses in the food industry, such as the modification of food biopolymer structures to direct their functionalities, the creation of nanoemulsions, the inactivation of microorganisms and enzymes, and the disruption of cells for the extraction of intracellular components. Furthermore, new opportunities for homogenization processing have been opened up by recent developments in high-pressure homogenization technology. This has made it possible to produce novel products that can be recognized from traditional ones by sensory, structural, or functional attributes. The fact that the product experienced heavy mechanical stresses during the process, such as cavitation and shear forces, is the cause of all these consequences. It has been suggested that HPH may have a role in the creation of functional probiotic dairy products and other beverages with enhanced sensory qualities in the functional food industry. Additionally, it has been demonstrated that HPH can change the volatile-molecule profiles of milk and beverages, increase specific cellular enzymatic activities, inhibit microbial growth, strengthen the probiotic properties of bacterial strains, extend shelf-life through microbial inactivation, and extend shelf-life with minimal effects on nutritional value and sensory qualities. Therefore, this review compiles and summarizes the workings, benefits, and applications of HPH in the food industry.

Potential of high-pressure homogenization (HPH) in the development of functional foods