Innovative Food Science & Emerging Technologies最新文献

{"title":"Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage conditions","authors":"Wondyfraw Tadele ,&nbsp;Piotr Kulawik ,&nbsp;Anna Stępień ,&nbsp;Marzena Zając ,&nbsp;Nikola Nowak ,&nbsp;Wiktoria Grzebieniarz ,&nbsp;Joanna Maria Jasińska ,&nbsp;Tomas Vlcko ,&nbsp;Andrzej Szymkowiak ,&nbsp;Vedran Milosavljević ,&nbsp;Denisa Debnarova ,&nbsp;Ewelina Jamróz","doi":"10.1016/j.ifset.2024.103767","DOIUrl":"10.1016/j.ifset.2024.103767","url":null,"abstract":"<div><p>The study explored the impact of multilayer nano/mini furcellaran/chitosan emulsions containing oregano essential oil and LL37 and RW4 bioactive peptides on the texture, pH, colour, sensory, and retrogradation of salmon sushi. A triple-layer nano/miniemulsion system was applied by electrospraying onto salmon nigiri and hosomaki sushi, stored at 4 °C for 14 days and − 20 °C for six months. The analyses included starch retrogradation enthalpy, textural profile, colour, sensory, and pH analysis of the samples. The electrosprayed coatings significantly reduced starch retrogradation compared to the uncoated sample. Moreover, statistically significant lower hardness was observed in all coated nigiri samples throughout the entire storage period at −20 °C (<em>p</em> &lt; 0.05). Hence, these findings suggest that coatings have the potential to serve as effective anti-retrogradation agents for cooked rice. As a result, coatings have emerged as promising natural alternatives for enhancing the quality and nutritional characteristics of starch-based foods.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"96 ","pages":"Article 103767"},"PeriodicalIF":6.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1466856424002066/pdfft?md5=021d851c8f849a95e7a4236b89db9b30&pid=1-s2.0-S1466856424002066-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141841073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing Romanian consumers' purchase intention of a new Kashkaval cheese with natural thyme flavor","authors":"Dan-Cristian Dabija ,&nbsp;Luiela Magdalena Csorba ,&nbsp;Cristina Anamaria Semeniuc","doi":"10.1016/j.ifset.2024.103776","DOIUrl":"10.1016/j.ifset.2024.103776","url":null,"abstract":"<div><p>The modern consumer increasingly prefers those products offering utility that are also healthy, safe, pleasant, and at a convenient price. Kashkavals, made of cow or sheep milk since olden times, pertain to this food category. Kashkavals are a type of semi-hard yellow cheese originally from Balkan countries, such as Albania, Macedonia, Bulgaria, Romania, Kosovo, and Serbia, marked by various aromas, tastes, textures, flavors, and shapes depending on their geographical area. Kashkaval cheese producers are increasingly more interested in finding solutions from the dairy industry to prolong the shelf durability of the product, to improve its flavor and taste characteristics, while reducing the risks impeding product quality due to various types of bacteria and molds. A possible solution to reduce risks is to include essential oils in the milk used to produce Kashkaval cheese. If manufacturing such cheese does not involve significant technological challenges, a producer must identify clients' willingness to choose and purchase a product like Kashkaval cheese with a natural thyme flavor from essential oil.</p><p>The aim of the research is to study the consumers' purchase intention towards Kashkaval cheese, by relying on the Stimulus-Organism Response model (SOR). Therefore, the authors develop a conceptual model based on the literature. The relations of the conceptual model are then empirically tested among 458 respondents from an emerging market. The conceptual model considers the price, as well as the utilitarian, hedonic, and authentic attributes of the Kashkaval cheese as stimuli, while the uniqueness and image are considered mental processes exerted by the organism. Finally, the impact of stimuli and the organism in generating consumer purchase intention (response) is further analyzed. Data are collected through a quantitative-based survey and later analyzed by using structural equation modeling with SmartPLS. The findings suggest that the purchase intention of Kashkaval cheese depends mainly on its image among consumers and its uniqueness. At the same time, its hedonic and utilitarian characteristics along with price and local/regional character of the thyme-flavored kashkaval decisively determine customer preference.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"96 ","pages":"Article 103776"},"PeriodicalIF":6.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Design and evaluation of an R290-based freezing system and air distribution in a domestic-scale microwave-heated freeze-dryer prototype","authors":"Edyta Piechnik ,&nbsp;Michal Palacz ,&nbsp;Ignat Tolstorebrov ,&nbsp;Jakub Bodys ,&nbsp;Jacek Smolka ,&nbsp;Michal Haida ,&nbsp;Trygve M. Eikevik","doi":"10.1016/j.ifset.2024.103781","DOIUrl":"10.1016/j.ifset.2024.103781","url":null,"abstract":"<div><p>Freeze-drying is a drying process that can result in long-term and cost-effective storage of food products. In the case of domestic applications, a compact freeze-dryer may lead to the production of added-value products in households and small farms. For this reason, this study aimed to determine the design of R290 refrigeration system together with air distribution system components in a one-chamber microwave-heated freeze-dryer prototype. The device is capable of drying both fresh and frozen food products. The freezing time of food products was experimentally analysed concerning various evaporator configurations to fulfill the final device design's compactness and high food load. The study showed that an internal evaporator located at the bottom of the freeze-dryer chamber outperformed the external heat exchangers with mini- and micro-channels. The freezing process was optimised based on the CFD model of airflow distribution in the microwave-heated chamber with a stationary multi-shelf system by proposing the shape and location of air guides and radial fans. The results showed that the solution involving air guides positioned at the ends of the shelves at a 60-degree angle provides uniform air distribution. The combination of experimental and numerical approaches resulted in a complete design of a prototype freeze-dryer chamber in which, according to the calculations performed, the freezing time of food products was 40% faster compared to the reference device.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"96 ","pages":"Article 103781"},"PeriodicalIF":6.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141985105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancement of pork marinating efficiency through pulsed electric field pretreatment: Integration of parameter optimization, kinetic modeling and quality characteristics","authors":"Yuchun He ,&nbsp;Ying Wang ,&nbsp;Chunbo Cai ,&nbsp;Zhenyu Liu ,&nbsp;Yingchun Zhu","doi":"10.1016/j.ifset.2024.103788","DOIUrl":"10.1016/j.ifset.2024.103788","url":null,"abstract":"<div><p>Marination is an important part of meat processing, the disadvantage is that the process of marinating is slow and prone to losing nutrients. In this study, pork tenderloins were pretreated with pulsed electric field (PEF) before being immersed in the marinade at 4 °C. The aim was to investigate the effect of PEF pretreatment (PEFP) on the marination process, specifically mass transfer and the quality of the pork. Additionally, the response surface method (RSM) was employed to explore the optimal conditions for PEFP. Results showed that under the best condition (2 kV/cm, 141.2 Hz and 2.3% duty cycle), the NaCl content of pork cured for 6 h reached 3.31%, which could effectively shorten the marinating time of pork (up to 40%). After marinating for 6 h with PEFP, the weight, moisture, and salt changes increased significantly. The effective diffusion coefficient (De) was raised to 1.71 × 10⁻¹⁰ (PEFP) from 1.36 × 10⁻¹⁰ (control) and the kinetic model of mass transfer over time has good linear correlation. The scanning electron microscopy (SEM) results indicate that PEFP altered the muscle fibre structure of pork to some extent, resulting in loosely arranged muscle fibre bundles. The total bacterial colony count results showed that PEFP had a good sterilization effect on microorganisms in pork. Furthermore, PEFP does not alter the colour or pH of marinated pork while improving its tenderness. These results showed that PEFP could effectively promote salt diffusion to shorten marinating time and improve meat tenderness.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"96 ","pages":"Article 103788"},"PeriodicalIF":6.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141997977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox","authors":"Jorge Rivera,&nbsp;Maximilian Gratz,&nbsp;Henry Jaeger,&nbsp;Felix Schottroff","doi":"10.1016/j.ifset.2024.103792","DOIUrl":"10.1016/j.ifset.2024.103792","url":null,"abstract":"<div><p>Continuous thermal processing (CTP) is a common method for sterilizing food. However, it can result in an uneven temperature distribution, which can lead to a varying degree of processing intensity. Ohmic heating (OH) can be advantageous in this regard, as it enables volumetric heating for more homogenous treatments. However, evaluating the processing intensity distribution inside the equipment for OH is challenging due to the complex interaction between electrical, mechanical and thermal phenomena. Furthermore, the comparison of OH and conventional heating treatments often lack a profound basis of comparable treatment intensity considerations. To gain a deeper mechanistic understanding of the technology, a numerical computational fluid dynamics model for the OH sterilization of a clear carrot juice from the heating region to the cooling process was developed. The model was validated with thermal and electrical measurements and showed an error rate below 2.5% in its prediction capacities. Moreover, the model was implanted for the validation of the products sterilization and compared to a conventional validation approach, reviling a 33.3% underestimation of the thermal load by conventional manners, which can lead to faulty sterilization of the food product. Additionally, the model was expanded to also be able to predict the microbial inactivation ratio of the system with an average error of <span><math><mn>1.10</mn><mo>±</mo><mn>0.74</mn><mo>%</mo></math></span>. In addition, results indicate that the numerical calculation of the F₀ values and their validation with the microbial inactivation ratio have a notable potential for localization and evaluation of hotspots in OH simulations. Therefore, it can be seen as a promising step for establishing a foundation for computer-assisted optimization of CTP and targeted processing.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"96 ","pages":"Article 103792"},"PeriodicalIF":6.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1466856424002315/pdfft?md5=fa7b69411af72e4e8df12bbe067219a2&pid=1-s2.0-S1466856424002315-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142040663","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of pulsed electric field processing to reduce the viscosity of micellar casein concentrate","authors":"Sonali Raghunath ,&nbsp;Tonya Schoenfuss ,&nbsp;Kumar Mallikarjunan","doi":"10.1016/j.ifset.2024.103750","DOIUrl":"10.1016/j.ifset.2024.103750","url":null,"abstract":"<div><p>Due to its high casein content, micellar casein concentrate (MCC) is a stable protein currently used for various product applications. Our objective was to reduce the viscosity of MCC using a pulsed electric field (PEF) processing which is one of the non-thermal technologies researched in the market. In this study, the effect of processing conditions for PEF treatment, such as temperature (15–45 °C), electric field strength (EFS) (4–20 kV/cm), and frequency on the viscosity (30–300 Hz) of MCC was investigated and optimized using response surface methodology (RSM). The analysis resulted in a quadratic prediction model with R² = 0.91. The optimized conditions were 35 °C, EFS at 4 kV/cm and frequency at 63 Hz. The optimized consistency coefficient was predicted to be 1440.57 Pa sⁿ which was 46% less than control at 30 °C. Temperature and EFS were found to be the most critical parameters that affect the functionality.</p></div><div><h3>Industrial relevance</h3><p>This study provides the optimized process conditions for reducing the viscosity of MCC using PEF, which would benefit the application of MCC in various end-product applications. The results indicate the relevance of using PEF as a treatment through an inline process during the manufacturing of MCC which will in turn allow the dairy industry to fine tune the ingredients and lead to the production of novel ingredients with enhanced functionality.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"96 ","pages":"Article 103750"},"PeriodicalIF":6.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141693613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the efficacy of a novel high-pressure carbon dioxide method for food microbial inactivation on a synthetic matrix","authors":"Riccardo Zulli ,&nbsp;Chiara Dittadi ,&nbsp;Fabio Santi ,&nbsp;Pietro Andrigo ,&nbsp;Alessandro Zambon ,&nbsp;Sara Spilimbergo","doi":"10.1016/j.ifset.2024.103765","DOIUrl":"10.1016/j.ifset.2024.103765","url":null,"abstract":"<div><p>This study investigated the microbial inactivation performance of a novel CO₂-based method for food applications on a wide range of process conditions using LB agar cubes. Four different microbial strains, <em>Escherichia coli, Listeria innocua</em>, <em>Pseudomonas fluorescens</em>, and <em>Saccharomyces cerevisiae,</em> were homogenously inoculated on the surface of an agar cube and treated with the novel method. The initial microbial loads were 7.46 ± 0.27, 7.38 ± 0.24, 7.47 ± 0.24, and 5.13 ± 0.18 Log CFU/g, respectively. Results showed a similar trend to that of traditional High-Pressure Carbon Dioxide (HPCD) processes in terms of inactivation degree as a function of time and temperature. Notably, greater microbial inactivation occurred at subcritical or near-critical pressure values. Specifically, for <em>P. fluorescens</em> and <em>S. cerevisiae</em> the inactivation rates increased from −0.039 and − 0.094 Log CFU/g/min at 12 MPa to 0.029 and 0.046 Log CFU/g/min at 6 MPa, respectively. At 45 °C and 6 MPa, <em>P. fluorescens</em> and <em>S. cerevisiae</em> were inactivated to undetectable levels after 40 min, while a 60-min treatment was needed for <em>E. coli</em>. <em>L. innocua</em> was more resistant, achieveing after 60 min at 45 °C only 1.32 Log CFU/g inactivation, and requiring a higher temperature to achieve a significant inactivation. Moreover, the gas-to-product volume ratio was proven to affect the inactivation efficiency, a low ratio could represent a limit for achieving high inactivation levels. Future studies will explore the impact of the product's nature, volume and shape, and the use of antimicrobial substances to enhance process performance and apply it to food products, mainly fresh-cut fruit and vegetables, and meat.</p></div><div><h3>Industrial relevance</h3><p>High-Pressure Carbon Dioxide (HPCD) processes have shown considerable potential in enhancing food safety and shelf life while preserving nutritional and sensory qualities. However, the industrial implementation of HPCD for solid food processing presents some challenges, especially regarding the potential risk of post-process contamination. This study presents a novel patented process that aims at exploiting the power of HPCD on pre-packed solid food products, facilitating the industrialisation of the method.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"96 ","pages":"Article 103765"},"PeriodicalIF":6.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving the quality of Arabica coffee (Coffea arabica L.) through innovative optimization of roto-aerated drying","authors":"Paulo Sérgio de Andrade,&nbsp;Claudio Roberto Duarte,&nbsp;Marcos Antonio de Souza Barrozo","doi":"10.1016/j.ifset.2024.103770","DOIUrl":"10.1016/j.ifset.2024.103770","url":null,"abstract":"<div><p>This study focused on enhancing the drying process of coffee by introducing an innovative device called as roto-aerated dryer. Traditional methods often result in prolonged drying times and undesirable degradation, prompting the exploration of alternative techniques. The research involves evaluating drying performance, establishing correlations between physical-chemical attributes and coffee quality, and determining optimal operating conditions to achieve a balance between drying efficiency and product quality. The Central Composite Design was employed, varying air velocity (<em>v</em>_<em>f</em>), air temperature (<em>T</em>_<em>f</em>), and solid feed rate (<em>W</em>_<em>s</em>). The results demonstrated increased drying efficiency while preserving key quality parameters, including acidity, water activity, sugars, and organic acids. The desirability function identified the optimal levels of the operational variables as <em>v</em>_<em>f</em> = 2.7 m·s⁻¹, <em>T</em>_<em>f</em> = 81.8 °C, and <em>W</em>_<em>s</em> = 40 g·min⁻¹. This study introduced an innovative approach to enhance the drying efficiency of coffee while ensuring exceptional product quality, providing valuable insights for the coffee industry.</p></div><div><h3>Industrial relevance</h3><p>Coffee, one of the most important global commodities, undergoes ongoing enhancements in post-harvest processing to achieve exceptional quality, particularly in specialty coffee. Conventional methods face challenges related to processing time and the potential compromise of quality. These challenges are effectively addressed through the adoption of innovative technologies such as the use of the roto-aerated dryer, as proposed in this work.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"96 ","pages":"Article 103770"},"PeriodicalIF":6.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141848870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The bactericidal effect of punicalagin concentrations, high pressure conditions and their combination on Escherichia coli O157: H7","authors":"Guowei Man ,&nbsp;Dong Yang ,&nbsp;Lei Xu ,&nbsp;Lei Rao ,&nbsp;Xiaojun Liao","doi":"10.1016/j.ifset.2024.103777","DOIUrl":"10.1016/j.ifset.2024.103777","url":null,"abstract":"<div><p>Punicalagin (PUN), as a natural antimicrobial agent, is the most abundant phenolic compound in pomegranate peel. In this study, the bactericidal effect of PUN concentrations, high pressure conditions and their combination on <em>E. coli</em> O157: H7 were investigated. The bacteria were suspended in physiological saline solution with PUN concentrations of 1–3 mg/mL and treated by high pressures of 100–300 MPa for 2–10 min. The synergistic effect of the combination treatment was demonstrated with the maximum enhancement value of 4.10. Cell morphology changes, membrane permeability enhancement and swimming motility inhibition were observed in the combination treatment. Adenosine, adenine, cyclic GMP in purine metabolism and glutathione in glutathione metabolism pathways were differential metabolites with content changes, which were related with treatment methods (HPP or PUN) but not the degree of bacteria inactivation. This study provided a more effective and innovative method for killing <em>E. coli</em> in simulation system.</p></div><div><h3>Industrial relevance</h3><p>HPP was the most commercialized emerging non-thermal processing technology and PUN was the natural antibacterial agent from pomegranate peel waste. The combination of HPP and PUN had synergistic bactericidal effect on <em>E. coli</em> with less processing intensity, which was very suitable for the products those contained thermosensitive components with maximum sensory characteristics preserved and less preservative added.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"96 ","pages":"Article 103777"},"PeriodicalIF":6.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142006631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydrodynamic cavitation as a promising technology for fresh produce-based beverages processing","authors":"Kiara A. Garcia Bustos ,&nbsp;Kevin Tejada Meza ,&nbsp;Miguel A.D. Flores Alarcon ,&nbsp;Júlio César dos Santos ,&nbsp;Gilberto J. Colina Andrade ,&nbsp;Ruly Terán Hilares","doi":"10.1016/j.ifset.2024.103784","DOIUrl":"10.1016/j.ifset.2024.103784","url":null,"abstract":"<div><p>Fruits contain a variety of beneficial components such as carotenoids, anthocyanins, vitamins, fiber, polyphenols, and flavonols, which play crucial roles in cellular regeneration, detoxification, and the treatment of numerous diseases. Consequently, nutritionists often recommend incorporating fruits into a healthy lifestyle, which can be done by consuming fresh fruit beverages. However, preserving this kind of product to extend its shelf life typically involves heat treatments, which can adversely affect their nutritional and sensory properties, leading to the degradation of functional compounds. As an alternative approach, recent years have seen the exploration of various green technologies in beverage processing. These technologies include electrical pulses, high pressure, ultrasound, ohmic heating, microwaves, and hydrodynamic cavitation. This review aimed to provide insights into the different emerging technologies for processing fruit-based beverages, with a particular focus on hydrodynamic cavitation. It explores the mechanism, configuration, evolution in fruit processing, and advantages of this innovative technology. By delving into these aspects, we can better understand how hydrodynamic cavitation impact on particle size, enzymes, and microbial inactivation, preserving the nutritional integrity of fruit-based beverages.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"96 ","pages":"Article 103784"},"PeriodicalIF":6.3,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}