Advances in high pressure processing of fruit and vegetable juices

High Pressure Processing (HPP) is a well-established non-thermal technology for ensuring the microbial safety of fruit and vegetable (F&V) juices, with minimal impact on their quality attributes. However, achieving effective inactivation of resistant vegetative microorganisms and bacterial spores remains a challenge. To overcome these limitations, "HPP-plus" approaches, combining HPP with additional hurdles, are being developed to enhance microbial inactivation through synergistic effects. In terms of quality preservation, HPP is effective in maintaining the sensory and nutritional properties of F&V juices due to its limited impact on covalent bonds and low-molecular-weight compounds. Nevertheless, the inactivation of endogenous enzymes responsible for quality degradation remains insufficient with HPP alone and often necessitates mild thermal treatment in combination. This chapter provides an overview of advances in the HPP of F&V juices.