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 properties of fermented beverages. According to the information gathered, HHP improves cellular integrity and antioxidant activity of beverages, while US enhances nutrient release and improves the nutritional profile by increasing peptide content and cell viability. For its part, PEF accelerates fermentation and enhances the accumulation of bioactive compounds, which improves the sensory quality of the product. Despite their potential, the industrial implementation of these technologies faces several challenges, including technical limitations, economic constraints, and issues related to consumer acceptance. Consequently, further research is required to optimize processing parameters and address these obstacles. Overall, these technologies represent a promising approach for developing high-quality fermented beverages that meet the growing demand for health benefits and environmental sustainability.