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Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview
- Petruzzi, Leonardo, Campaniello, Daniela, Speranza, Barbara, Corbo, Maria Rosaria, Sinigaglia, Milena, Bevilacqua, Antonio
- Comprehensive reviews in food science and food safety 2017 v.16 no.4 pp. 668-691
- beverages, bioavailability, cost effectiveness, enzyme inactivation, food matrix, heat treatment, microorganisms, nutrients, sensory properties, vegetable juices
- Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost‐effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle‐based technology approaches have been also reviewed.