Post-Processing Stability of Fruit Juices: Influence of Plastic Packaging on Physicochemical and Functional Quality.

Abstract

Fruit juices are widely consumed due to their high nutritional and sensory properties, cost efficiency, and prolonged shelf life. The different types of plastic packaging are dominantly used for easy transportation and light weight. Even though plastic offers essential protection against environmental factors such as microbial contamination, light, and oxygen, it is still unable to prevent quality degradation during prolonged storage, particularly when temperatures are not regulated. Therefore, the current review highlights the impact of plastic packaging on quality attributes of fruit juices with special reference to vitamin C, acidity, microbial contamination, soluble solids, and sensory parameters. Additionally, the present review also focuses on progressive innovations in packaging technologies such as smart packaging, nanotechnology, and modified atmosphere packaging (MAP), to improve product integrity and shelf life. By improving barrier qualities and lowering microbial growth, these innovations extend the limits of traditional plastics while maintaining fruit juices' sensory and nutritional qualities. These innovations satisfy the consumer demands for more refreshing and sustainable fruit juice products.