Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future

This review evaluated the impact of emerging non-thermal technologies, such as high hydrostatic pressure (HHP), ultrasound (US), and pulsed electric fields (PEF), on the prop- erties of fermented beverages. According to the information gathered, HHP improves cellular integrity and antioxidant activity of beverages, while US enhances nutrient re- lease and improves the nutritional profile by increasing peptide content and cell viability. For its part, PEF accelerates fermentation and enhances...