Applications of High Pressure Homogenization in Food Industry for Ensuring Quality and Safety

ABSTRACT High‐pressure homogenization (HPH) has emerged as a promising nonthermal processing technology to meet growing consumer demand for foods with enhanced nutritional value, extended shelf life, and improved health benefits. Traditional thermal processing, while effective in extending shelf life, often compromises nutrient content and sensory attributes. HPH, by contrast, employs high pressure to reduce particle size to the micro‐ or nano‐scale without significant nutrient degradation, thus simultaneously improving food quality and extending shelf life. This review explores the diverse applications of HPH in food processing, encompassing microbial and enzyme inactivation, the creation of nano‐emulsions and nano‐suspensions for bioactive compound encapsulation, wastewater treatment, and biopolymer modification. The mechanisms underlying these applications are critically assessed, and the impact of HPH on food safety, functionality, and nutritional value is evaluated. By consolidating current knowledge on HPH's capabilities and limitations, this review aims to provide a comprehensive overview of its potential to contribute to the development of novel, functional, and nutritious food products that align with evolving consumer preferences. Key research gaps and future directions in HPH technology are further highlighted, emphasizing its role in advancing sustainable and efficient food processing practices.