Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications

Abstract

This paper provides an overview of alternatives to conventional thermal treatments and a review of the literature on fruit-juice processing for three key operations in fruit-juice production such as microbial inactivation, enzyme inactivation, and juice yield enhancement, these being radiation treatments (UV light, high-intensity light pulses, γ-irradiation), electrical treatments (pulsed electric fields, radiofrequency electric fields, ohmic heating), microwave heating, ultrasound, high hydrostatic pressure, inert gas treatments (supercritical carbon dioxide, ozonation), and flash-vacuum expansion. The nonthermal technologies discussed in this review have the potential to meet industry and consumer expectations. However, the lack of standardization in operating conditions hampers comparisons among different studies, and consequently ambiguity arises within the literature. For the juice industry to advance, more detailed studies are needed on the scaling-up, process design, and optimization, as well as on the effect of such technologies on juice quality of juices in order to maximize their potential as alternative nonthermal technologies in fruit-juice processing.

A magnetic tri-enzyme nanobiocatalyst for fruit juice clarification

“…In order to avoid undesirable haziness, turbidity and cloudiness along with improving juice yield, quality and storage stability, the use of enzymes has been extended significantly in fruit juice processing industry (Jiménez-Sánchez et al, 2015). Pectinase is one of the most important enzymes significantly employed in juice clarification (Kashyap et al, 2001).…”

The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables

“…Thermal processing implies heating up to 50–150 °C, depending on the pH of the product and the desired shelf life. Consumer demand for nutritious foods, which are minimally processed, without using artificial preservative substances, has led to an interest in non-thermal technologies, such as high pressure processing, high pressure carbon dioxide or high pressure homogenization [14]. These techniques, based on elevated pressure, are employed at ambient or mild temperatures, thereby avoiding negative thermal effects on food nutritional and sensorial quality parameters [15].…”

Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices

“…A number of foodborne outbreaks have been associated with the consumption of nontreated fruit juices (Aneja, Dhiman, Aggarwal, & Aneja, ; Aneja, Dhiman, Aggarwal, Kumar, et al., ; Vojdani, Beuchat, & Tauxe, ), that is why fruit juices production process usually integrates a pasteurization step in order to ensure their microbial safety and stability. However, the intensity of the heat treatment generally applied deteriorates the nutritional quality of fruit juices and modify their physicochemical and sensorial properties (Aneja, Dhiman, Aggarwal, Kumar, et al., ; Chen, Yu, & Rupasinghe, ; Jiménez‐Sánchez, Lozano‐Sánchez, Segura‐Carretero, & Fernández‐Gutiérrez, ,). These limitations have stimulated the research and the development of treatments with a minimal effect on the above properties of fruit juices (Cortés, Esteve, & Frígola, ).…”

“…Moreover, consumer demand for high‐quality, minimally processed, and microbiologically safe foods is increasing. Several low‐temperature technologies have been proposed, including irradiation, high hydrostatic pressure, pulsed electric fields, and ultraviolet (Chen et al., ; Jiménez‐Sánchez et al., ,; Rupasinghe & Yu, ). Unfortunately, the high initial investment required to acquire the technical equipment has limited their widespread use (Espina, Somolinos, Pagán, & García‐Gonzalo, ).…”