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Fresh juices are highly popular beverages in the global food market. They are perceived as wholesome, nutritious, all-day beverages. For a fast growing category of premium juice products such as cold-pressed juices, minimalprocessing nonthermal techniques such as ultraviolet (UV) light and high-pressure processing (HPP) are expected to be used to extend shelf-life while retaining physicochemical, nutritional, and sensory characteristics with reduced microbial loads. Also, UV light and HPP are approved by regulatory agencies and recognized as one of the simplest and very environmentally friendly ways to destroy pathogenic organisms. One of the limitations to their more extensive commercial application lies in the lack of comparative effects on nutritional and quality-related compounds in juice products. This review provides a comparative analysis using 92 studies (UV light: 42, HPP: 50) mostly published between 2004 and 2015 to evaluate the effects of reported UV light and HPP processing conditions on the residual content or activity of bioactive compounds such as vitamins, polyphenols, antioxidants, and oxidative enzymes in 45 different fresh fruit and vegetable juices (low-acid, acid, and high-acid categories). Also, the effects of UV light and HPP on color and sensory characteristics of juices are summarized and discussed.

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Proton transfer to carbon represents a significant catalytic challenge because of the large intrinsic energetic barrier and the frequently unfavorable thermodynamics. Multiple kinetic isotope effects (KIEs) were measured for acid-catalyzed hydrolysis of the enol ether functionality of enolpyruvylshikimate 3-phosphate (EPSP) as a nonenzymatic analog of the EPSP synthase (AroA) reaction. The large solvent deuterium KIE demonstrated that protonating C3 was the rate-limiting step, and the lack of solvent hydron exchange into EPSP demonstrated that protonation was irreversible. The reaction mechanism was stepwise, with C3, the methylene carbon, being protonated to form a discrete oxacarbenium ion intermediate before water attack at the cationic center, that is, an AH(‡)*AN (or AH(‡) + AN) mechanism. The calculated 3-(14)C and 3,3-(2)H2 KIEs varied as a function of the extent of proton transfer at the transition state, as reflected in the C3-H(+) bond order, nC3-H+. The calculated 3-(14)C KIE was a function primarily of C3 coupling with the movement of the transferring proton, as reflected in the reaction coordinate contribution ((light)ν(‡)/(heavy)ν(‡)), rather than of changes in bonding. Coupling was strongest in early and late transition states, where the reaction coordinate frequency was lower. The other calculated (14)C and (18)O KIEs were more sensitive to interactions with counterions and solvation in the model structures than nC3-H+. The KIEs revealed a moderately late transition state with significant oxacarbenium ion character and with a C3-H(+) bond order ≈0.6.

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