A MINI REVIEW ON APPLICATION OF NON-THERMAL TECHNIQUES FOR PROTECTION OF FRUIT JUICES

Samreen Ahsan; Ayesha Siddiqa; Farhan Chughtai; Adnan Khaliq; Farrukh Makhmudov; Sanavar Azimova; Maksim Rebezov; Gulnara Zhumanova; Botakoz Kulushtayeva; Mohammad Ali Shariati

doi:10.55251/jmbfs.11879

Authors

Samreen Ahsan Institute of Food science and Technology, Khwaja Fareed University of Engineering and information technology Rahim Yar Khan https://orcid.org/0000-0001-6035-751X
Ayesha Siddiqa 1Institute of Food science and Technology, Khwaja Fareed University of Engineering and information technology Rahim Yar Khan https://orcid.org/0000-0003-4575-444X
Farhan Chughtai Institute of Food science and Technology, Khwaja Fareed University of Engineering and information technology Rahim Yar Khan https://orcid.org/0000-0003-1527-0794
Adnan Khaliq Institute of Food science and Technology, Khwaja Fareed University of Engineering and information technology Rahim Yar Khan https://orcid.org/0000-0003-4572-8129
Farrukh Makhmudov
Sanavar Azimova Department of Food Safety and Quality, Almaty Technological University, 100 Tole bi Str., Almaty, 050000, Kazakhstan
Maksim Rebezov Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, 26 Talalikhin Str., Moscow, 109316, Russia https://orcid.org/0000-0003-0857-5143
Gulnara Zhumanova Department of Food Technology " Shakarim State University of Semey", Glinka street 20a, 071412. Kazakhstan, Semey https://orcid.org/0000-0003-1785-2739
Botakoz Kulushtayeva Department of Food Technology " Shakarim State University of Semey", Glinka street 20a, 071412. Kazakhstan, Semey. https://orcid.org/0000-0002-0067-9872
Mohammad Ali Shariati

DOI:

https://doi.org/10.55251/jmbfs.11879

Keywords:

Non-thermal Pasteurization, High Pressure Processing, Pulse Electric Field, Cold Plasma, Irradiation, Fruit Juice Preservation

Abstract

Abstract: 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.