Emerging frontiers in juice processing: The role of ultrasonication and other non-thermal technologies in enhancing antioxidant capacity and quality of fruit and vegetable juices
Muhammad Umair , Muhammad Abid , Mishal Mumraiz , Saqib Jabbar , Song Xun , Kashif Ameer , Muhammad Shahid Riaz Rajoka , He Zhendan , Saqer S. Alotaibi , Robert Mugabi , Gulzar Ahmad Nayik
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引用次数: 0
Abstract
Fruit and vegetable juices (FVJs) are widely consumed due to their rich profile of vitamins, minerals, and bioactive compounds, particularly antioxidants, which play a critical role in mitigating non-communicable diseases. However, conventional thermal processing methods, while effective in microbial inactivation, significantly compromise the antioxidant capacity (AC), sensory attributes, and nutritional quality of FVJs. In response to growing consumer demand for minimally processed and functionally enriched juices, non-thermal technologies (NTTs) have emerged as promising alternatives. This review comprehensively evaluates recent advancements (2015–2024) in non-thermal processing methods—including ultrasonication, cold plasma, irradiation, and pulsed electric fields—and their influence on the AC and overall quality of FVJs.
NTTs enhance juice quality by inducing abiotic stress, activating antioxidant biosynthesis pathways, inactivating spoilage enzymes, and facilitating the release of bound phytochemicals. The review highlights the mechanistic insights, optimal processing parameters, and synergistic effects of combined NTT approaches on juice matrix, antioxidant retention, and enzymatic stability. Furthermore, it discusses the scalability, energy efficiency, and environmental sustainability of these technologies in comparison to traditional thermal methods. Despite promising outcomes at the laboratory scale, commercial adaptation of NTTs faces challenges such as equipment cost, process optimization for diverse juice matrices, regulatory acceptance, and consumer perception. Future directions emphasize the need for multidisciplinary collaborations to decode antioxidant metabolism, validate safety parameters (e.g., ROS/RNS residues), and develop industry-ready, cost-effective, and safe processing units. This review stands out by providing mechanistic insights, comparative efficacy, and optimization strategies of various NTTs specifically aimed at enhancing antioxidant capacity in fruit and vegetable juices. It also integrates a critical discussion on industrial scalability, regulatory challenges, and future biosynthetic pathway investigations, distinguishing it from prior reviews.
期刊介绍:
Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels.
Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.