A MINI REVIEW ON APPLICATION OF NON-THERMAL TECHNIQUES FOR PROTECTION OF FRUIT JUICES
Ahsan S. Siddiqa A. Chughtai F. Khaliq A. Makhmudov F. Azimova S. Rebezov M. Zhumanova G. Kulushtayeva B. Shariati M.A.
2024Slovak University of Agriculture
Journal of Microbiology, Biotechnology and Food Sciences
2024#14Issue 3
Globally, fruit juices are widely consumed due to their nutritional and health benefits. With increased consumer knowledge about health and safety demand for nutritious fresh like juices is also increased. Fruit juices are more susceptible to spoilage mostly by spoilage microorganisms or by intrinsic enzymatic reactions that adversely affect the sensory attributes of juices. Conventional thermal pasteurization is effective to control spoilage, but it also affects heat sensitive functional compounds and the nutritional value of juices. Therefore, to meet increased consumer demand and requirements, it is necessary to process a variety of fruits for juice preparation with improved preservation techniques to control spoilage. Non-thermal preservation like high pressure processing, pulse electric field, ultraviolet radiations and cold press, etc., are recognized as best alternatives to thermal pasteurization as they have substantial potential to completely inactivate spoilage microbes by causing cell disruption either during processing or after juice has packaged. One of the promising features of employing non-thermal preservation methods is that they do not affect nutritional and organoleptic characteristics of processed juice. Also, most of the methods are relatively less expensive and efficient cause maximum microbial load reduction and improve shelf life.
Cold Plasma , Fruit Juice Preservation , High Pressure Processing , Irradiation , Non-thermal Pasteurization , Pulse Electric Field
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Institute of Food science and Technology, Khwaja Fareed University of Engineering and information technology Rahim Yar Khan, Pakistan
Department Equipment and technologies of food production, International Engeeniring Technological University, 89/21 Al-Farabi Avenue, Almaty, 050060, Kazakhstan
Department of Food Safety and Quality, Almaty Technological University, 100 Tole bi Str., Almaty, 050000, Kazakhstan
Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, 26 Talalikhin Str., Moscow, 109316, Russian Federation
Faculty of Biotechnology and Food Engineering, Ural State Agrarian University, 42 Karl Liebknecht str., Yekaterinburg, 620075, Russian Federation
Department of Food Technology, Shakarim University, 20a Glinka str., Semey, 071412, Kazakhstan
Kazakh Research Institute of Processing and Food Industry, Semey Branch of the Institute, 238«G» Gagarin Ave., Almaty, 050060, Kazakhstan
Institute of Food science and Technology
Department Equipment and technologies of food production
Department of Food Safety and Quality
Department of Scientific Research
Faculty of Biotechnology and Food Engineering
Department of Food Technology
Kazakh Research Institute of Processing and Food Industry
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