An investigation into the effects of pasteurization on the quality of fruit and vegetable juice: A Review
DOI:
https://doi.org/10.61591/jslhu.16.380Keywords:
Thermal pasteurization (TP, High-pressure (HPP), Pulsed electric field (PEF), Ultraviolet light (UV), Ultrasound (US), Fruit and vegetable juicesAbstract
Fruit and vegetable juices which have natural origins, health benefits, safety and long-term preservation are issues that manufacturers and consumers are concerned about. Thermal (TP) and non-thermal pasteurization techniques are applied to inactivate microorganisms and enzymes to ensure the quality of fruit and vegetable juices. Thermal pasteurization method effectively eliminates microorganisms but reduces the content of vitamins and biologically active compounds, changes the natural taste and color of fruit and vegetable juice. Non-thermal sterilization technologies used in fruit and vegetable juice production include high pressure sterilization (HPP), pulsed electric field (PEF), ultraviolet light (UV-C) and ultrasound (US). These methods are carried out at room temperature and with short processing times, thus help to preserve the nutritional components, as well as the color and flavor of the fruit and vegetable juices. The article provides general information about pasteurization methods, advantages and disadvantages of each pasteurization method on the quality of fruit and vegetable juices.
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