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Published on: April 7, 2017
Refrigerated fruit juices: quality and safety issues
Maria Jose Esteve1, Ana Frígola
1Department of Food Chemistry and Nutrition, University of Valencia, Avda Vicent Andres Estelles, s/n 46100, Burjassot, Spain.
Minimally processed fruit juices retain bioactive compounds, offering expected health benefits. Minimal processing and controlled refrigerated storage are key to ensuring the quality and safety of fresh-like juice products.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Food Processing Technology
Background:
- Fruit juices are rich in bioactive compounds, but processing and storage can degrade them.
- Consumer demand for "fresh-like" products drives the need for minimal processing technologies.
- Ensuring food safety and minimizing nutritional/organoleptic changes are critical.
Purpose of the Study:
- To explore processing and storage strategies for retaining bioactive compounds in fruit juices.
- To evaluate novel processing technologies for minimal impact on juice quality.
- To assess food safety risks associated with minimal processing.
Main Methods:
- Review of conventional and nonthermal processing technologies (mild pasteurization, high hydrostatic pressure, pulsed electric fields).
- Analysis of the impact of processing on nutritional, physicochemical, and organoleptic properties.
- Consideration of refrigerated storage conditions (time and temperature) on product quality.
Main Results:
- Minimal processing technologies aim to reduce alterations in bioactive compounds.
- Nonthermal technologies like high hydrostatic pressure and pulsed electric fields show promise.
- Refrigerated storage conditions significantly influence the final product quality and safety.
Conclusions:
- Minimal processing is essential for preserving the health benefits of fruit juices.
- Novel technologies and controlled storage are crucial for delivering safe, high-quality "fresh-like" juices.
- Further research into pulsed electric fields and optimized storage is warranted.
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