Articles
The application of non-thermal technologies for the production of healthier high-quality fruit/vegetable juices and beverages a revisit
Article number
1387_1
Pages
1 – 10
Language
English
Abstract
Fruit and vegetable juices are a good source of essential nutrients and antioxidants, which provide various health benefits.
However, traditional thermal processing techniques such as pasteurization can cause significant nutrient loss and negatively impact the quality of juices.
Therefore, non-thermal processing technologies that do not generate high temperatures and use short treatment times, have been developed to address these issues and produce healthier high-quality fruit and vegetable juices and beverage.
Predominantly, the non-thermal technologies used in the food industry include high-pressure processing (HPP), ultraviolet irradiation (UV), pulsed electric fields (PEF), ultrasound (US), ozone treatment, and cold plasma (CP). Non-thermal technologies are effective in reducing microbial load, preserving nutrients, and improving the sensory quality of fruit and vegetable juices and beverages.
HPP and UV were found to be effective technologies for reducing microbial load, while PEF was the most effective for preserving nutrients.
US was found to be effective in enhancing the sensory quality of juices, while ozone treatment and CP were found to be effective in reducing oxidation and improving color stability.
In some cases, a combination of two or more non-thermal techniques were studied for better results.
The present overview summarizes the recent advancements in non-thermal technologies in the processing and preservation of fruit and vegetable juices and their applications in the food industry.
Moreover, the drawbacks of each technology that can limit their usefulness in some applications have also been discussed.
However, traditional thermal processing techniques such as pasteurization can cause significant nutrient loss and negatively impact the quality of juices.
Therefore, non-thermal processing technologies that do not generate high temperatures and use short treatment times, have been developed to address these issues and produce healthier high-quality fruit and vegetable juices and beverage.
Predominantly, the non-thermal technologies used in the food industry include high-pressure processing (HPP), ultraviolet irradiation (UV), pulsed electric fields (PEF), ultrasound (US), ozone treatment, and cold plasma (CP). Non-thermal technologies are effective in reducing microbial load, preserving nutrients, and improving the sensory quality of fruit and vegetable juices and beverages.
HPP and UV were found to be effective technologies for reducing microbial load, while PEF was the most effective for preserving nutrients.
US was found to be effective in enhancing the sensory quality of juices, while ozone treatment and CP were found to be effective in reducing oxidation and improving color stability.
In some cases, a combination of two or more non-thermal techniques were studied for better results.
The present overview summarizes the recent advancements in non-thermal technologies in the processing and preservation of fruit and vegetable juices and their applications in the food industry.
Moreover, the drawbacks of each technology that can limit their usefulness in some applications have also been discussed.
Publication
Authors
S. Gulzar, O. Martín-Belloso, P. Elez-Martínez, R. Soliva-Fortuny
Keywords
non-thermal technology, high-pressure processing, pulsed electric fields, ultrasound, ultraviolet irradiation, cold plasma, ozone treatment
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