Erandya Jayawardena, Mihiri Vanniarachchi, J. Wansapala
{"title":"Review on Non-thermal Technologies for the Preservation of Fruit Juices","authors":"Erandya Jayawardena, Mihiri Vanniarachchi, J. Wansapala","doi":"10.17265/2161-6264/2019.05","DOIUrl":null,"url":null,"abstract":"Liquid food industries use different preservation methods to extend the shelf life of products by reducing both enzymatic and microorganism activities. Emerging non-thermal pasteurization techniques are applied in order to avoid thermal processes maintaining the microbial safety and quality of liquid foods. Non-thermal preservation technologies used in the liquid food industry include high-pressure processing (HPP), pulsed electric field (PEF), ultraviolet light (UV-C) and ultra-sonication (US). HPP is a method to target specific organisms by applying a pressure range of 100-1,000 MPa. PEF uses short pulses of a strong electric field applied to a flowing liquid food which affects the whole cell membrane of the organism. UV-C treatment at 253.7 nm has been proven to be appropriate for maintaining liquid quality and minimal deterioration of nutrients. US is applied to liquid foods in a lower frequency range of 20-100 kHz and a higher sound intensity of 10-1,000 W/cm to the breakdown of cells. According to scientific literature, those methods have been applied to fruit juices like orange, apple, pear, coconut water, etc. Most of the non-thermal methods achieved the Food and Drug Administration (FDA) requirement of a 5-log reduction of microorganisms without deteriorating the sensory and nutritional attributes of fruit juices. Some of these methods have already been commercialized and others are still in a pilot scale. This study gives a comprehensive overview of published literature regarding the potential for using non-thermal pasteurization methods to extend the shelf life of different fruit juices with minimal deterioration of nutritional and sensory quality.","PeriodicalId":312861,"journal":{"name":"Journal of Agricultural Science and Technology B","volume":"51 9","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agricultural Science and Technology B","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17265/2161-6264/2019.05","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 3
Abstract
Liquid food industries use different preservation methods to extend the shelf life of products by reducing both enzymatic and microorganism activities. Emerging non-thermal pasteurization techniques are applied in order to avoid thermal processes maintaining the microbial safety and quality of liquid foods. Non-thermal preservation technologies used in the liquid food industry include high-pressure processing (HPP), pulsed electric field (PEF), ultraviolet light (UV-C) and ultra-sonication (US). HPP is a method to target specific organisms by applying a pressure range of 100-1,000 MPa. PEF uses short pulses of a strong electric field applied to a flowing liquid food which affects the whole cell membrane of the organism. UV-C treatment at 253.7 nm has been proven to be appropriate for maintaining liquid quality and minimal deterioration of nutrients. US is applied to liquid foods in a lower frequency range of 20-100 kHz and a higher sound intensity of 10-1,000 W/cm to the breakdown of cells. According to scientific literature, those methods have been applied to fruit juices like orange, apple, pear, coconut water, etc. Most of the non-thermal methods achieved the Food and Drug Administration (FDA) requirement of a 5-log reduction of microorganisms without deteriorating the sensory and nutritional attributes of fruit juices. Some of these methods have already been commercialized and others are still in a pilot scale. This study gives a comprehensive overview of published literature regarding the potential for using non-thermal pasteurization methods to extend the shelf life of different fruit juices with minimal deterioration of nutritional and sensory quality.