Fruit and vegetable juices are rich sources of nutrients that support microbiological growth and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality of juices due to intensive thermal processing is a major problem encountered during the treatment of commercially preserved liquid foods. Conventional thermal processing technologies inactivate microorganisms and enzymes and extend the shelf life of foods but exert negative effects on nutritional and organoleptic properties of juices, for example, a loss of vitamins, of a desirable flavor, and of bioactive compounds and development of different sensory profiles as a result of heating. Nonthermal technologies including ultrasonication, a pulsed electric field, high-pressure processing, irradiation, and their combinations are suitable alternatives for achieving the same preservation effect without the adverse effects of heat on the quality of juices and meet consumer demand for clean-label, safe, and wholesome products without compromising their nutritional properties.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12336

The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review.

In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value-added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12299

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances.

Despite the constant development of novel thermal and nonthermal technologies, knowledge on the mechanisms of microbial inactivation is still very limited. Technologies such as high pressure, ultraviolet light, pulsed light, ozone, power ultrasound and cold plasma (advanced oxidation processes) have shown promising results for inactivation of micro-organisms. The efficacy of inactivation is greatly enhanced by combination of conventional (thermal) with nonthermal, or nonthermal with another nonthermal technique. The key advantages offered by nonthermal processes in combination with sublethal mild temperature (<60°C) can inactivate micro-organisms synergistically. Microbial cells, when subjected to environmental stress, can be either injured or killed. In some cases, cells are believed to be inactivated, but may only be sublethally injured leading to their recovery or, if the injury is lethal, to cell death. It is of major concern when micro-organisms adapt to stress during processing. If the cells adapt to a certain stress, it is associated with enhanced protection against other subsequent stresses. One of the most striking problems during inactivation of micro-organisms is spores. They are the most resistant form of microbial cells and relatively difficult to inactivate by common inactivation techniques, including heat sterilization, radiation, oxidizing agents and various chemicals. Various novel nonthermal processing technologies, alone or in combination, have shown potential for vegetative cells and spores inactivation. Predictive microbiology can be used to focus on the quantitative description of the microbial behaviour in food products, for a given set of environmental conditions.

State of the art of nonthermal and thermal processing for inactivation of micro-organisms.

Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree.

Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar

Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice.

A blueberry-black wolfberry pulp juice is characterized by comprising the following components in percentage by weight: 10 to 15% of blueberry juice, 10 to 15% of high fructose corn syrup, 0.05 to 0.15% of critic acid, 0.05 to 0.15% of malic acid, 0.02 to 0.04% of stevioside, 3 to 5% of blueberry fruits, which have been unfrozen and washed, and 1 to 3% of black wolfberry, which has been soaked. The manufacturing method comprises steps of picking, washing, soaking, unfreezing, carrying out an ultrahigh pressure treatment, pulping, degrading pectin by enzymes, filtering, performing centrifugation, blending, filling, sealing, carrying out ultrahigh pressure sterilization, and finishing. The juice has the advantages that the color of the juice is pure, the juice has the special fragrances of blueberry and black wolfberry, a proper sweet and sour flavor, and fine taste; at the same time, the manufacturing method does not comprise any heat treatment, the nutrients in raw materials can be well preserved, and thus the nutritional values of blueberry and black wolfberry are fully developed.

Blueberry-black wolfberry pulp juice and manufacturing method thereof

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Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice.

Blueberry-black wolfberry pulp juice and manufacturing method thereof