Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices

Abstract

Traditional thermal techniques may cause losses in nutritional quality and phytochemical contents, and also in physicochemical, rheological, and organoleptic properties of processed fruit juices. This paper provides an overview of the effect on these qualities by the use of alternatives to traditional thermal treatments in fruit-juice processing, for three key operations in fruit-juice production such as microbial inactivation, enzyme inactivation, and juice-yield improvement. These alternatives are UV light, high-intensity light pulses, γ-irradiation, pulsed electric fields, radiofrequency electric fields, Ohmic heating, microwave heating, ultrasound, high hydrostatic pressure, supercritical carbon dioxide, ozonation, and flash-vacuum expansion. Although alternatives to heat treatments seem to be less detrimental than the thermal treatment, there are many parameters and conditions that influence the output, as well as the nature of the juice itself, hampering comparisons between different studies. Additionally, future research should focus on understanding the mechanisms underlying the changes in the overall quality of fruit juices, and also on scaled-up processes, process design, and optimization that need to be deal with in detail to maximize their potential as alternative nonthermal technologies in fruit-juice processing while maintaining fruit-juice attributes to the maximum.

Stability, antimicrobial activity, and effect of nisin on the physico-chemical properties of fruit juices

“…The most commonly used hurdle for inactivating microorganisms and enzymes in fruit juices, and thereby extending the product shelf life, is heat processing (Braddock, 1999;Jiménez-Sánchez et al, 2015). However, it is well known that the organoleptic characteristics of the product may be altered by this processing method.…”

“…However, it is well known that the organoleptic characteristics of the product may be altered by this processing method. This leads to an increased interest in innovative non-thermal processing technologies, which can enhance the shelf life of high quality foods, with reduced or no application of heat, and without affecting the quality and safety of the product (Bi et al, 2013;Jiménez-Sánchez et al, 2015;Timmermans et al, 2014).…”

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

“…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, ).…”