title: Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications.
abstract: This paper provides an overview of alternatives to conventional thermal treatments and a review of the literature on fruit-juice processing for three key operations in fruit-juice production such as microbial inactivation, enzyme inactivation, and juice yield enhancement, these being radiation treatments (UV light, high-intensity light pulses, γ-irradiation), electrical treatments (pulsed electric fields, radiofrequency electric fields, ohmic heating), microwave heating, ultrasound, high hydrostatic pressure, inert gas treatments (supercritical carbon dioxide, ozonation), and flash-vacuum expansion. The nonthermal technologies discussed in this review have the potential to meet industry and consumer expectations. However, the lack of standardization in operating conditions hampers comparisons among different studies, and consequently ambiguity arises within the literature. For the juice industry to advance, more detailed studies are needed on the scaling-up, process design, and optimization, as well as on the effect of such technologies on juice quality of juices in order to maximize their potential as alternative nonthermal technologies in fruit-juice processing.
authors: a Department of Analytical Chemistry , University of Granada , Granada , Spain.|b Research and Development of Functional Food Centre (CIDAF), PTS Granada , Granada , Spain.
authors: Cecilia
authors: C
authors: Jiménez-Sánchez
authors: a Department of Analytical Chemistry , University of Granada , Granada , Spain.|b Research and Development of Functional Food Centre (CIDAF), PTS Granada , Granada , Spain.|c Department of Agricultural and Food Sciences , Alma Mater Studiorum-University of Bologna , Bologna , Italy.
authors: Jesús
authors: J
authors: Lozano-Sánchez
authors: a Department of Analytical Chemistry , University of Granada , Granada , Spain.|b Research and Development of Functional Food Centre (CIDAF), PTS Granada , Granada , Spain.
authors: Antonio
authors: A
authors: Segura-Carretero
authors: a Department of Analytical Chemistry , University of Granada , Granada , Spain.|b Research and Development of Functional Food Centre (CIDAF), PTS Granada , Granada , Spain.
authors: Alberto
authors: A
authors: Fernández-Gutiérrez
mesh_terms: D004560:Electricity; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D005514:Food Irradiation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D050296:Microbial Viability; D008872:Microwaves; D014465:Ultrasonics
keywords: Microorganisms; enzyme; innovation; quality; technological