Application of Emerging Techniques in Reduction of the Sugar Content of Fruit Juice: Current Challenges and Future Perspectives

Abstract

In light of the growing interest in products with reduced sugar content, there is a need to consider reducing the natural sugar concentration in juices while preserving the initial concentration of nutritional compounds. This paper reviewed the current state of knowledge related to mixing juices, membrane processes, and enzymatic processes in producing fruit juices with reduced concentrations of sugars. The limitations and challenges of these methods are also reviewed, including the losses of nutritional ingredients in membrane processes and the emergence of side products in enzymatic processes. As the existing methods have limitations, the review also identifies areas that require further improvements and technological innovations.

Application of an Electromagnetic Field for Extending the Shelf-Life of Not from Concentrate (NFC) Apple Juice

“…Consuming fruits and fruit juices is an integral part of maintaining a healthy diet and offers numerous health benefits [24]. Apples are particularly noteworthy for their high levels of nutrients, with phenolic compounds deserving special attention [25].…”

Safety Evaluation on Antinutritional, Bacterial Properties with Sensory Acceptability of Processed Shea (Vitellaria Paradoxa) Pulp Juice

“…Juice is an unfermented or fermentable liquid product derived from one or more wholesome fruits and only stored physically (Cywińska-Antonik et al, 2023). It is a drink that is typically made by extracting or pressing the natural liquid found in fruits and vegetables.…”