Fruit Juice Production Using Ultraviolet Pasteurization: A Review

Abstract

Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of the products. However, due to the physicochemical characteristics of fruit juice, application of UV-C does have certain limitations and thus, there is a need to further study the effects of UV-C-treatment and equipment design. Critical decisions on the type of fruit product, juice color, juice composition, and juice physical characteristics, among other variables, are imperative to produce a safe and wholesome juice. Therefore, this paper serves as a source for development of UV-C technology for pasteurization and shelf-life extension of fruit juice to successfully obtain a final product with minimal changes of its nutritional component without neglecting the microbial safety. It reviews previous literatures involving ultraviolet-treated fruit juices, ranging from popular apple and orange juice to lesser-known pummelo and pitaya juice. The review also covers the aspect of microbiological and chemical safety, quality, and sensory characteristics as well as hurdle technology involving UV-C as the main method and the market potential with its cost implication of UV-C technology.

Bile Salt-Stimulated Lipase Activity in Donor Breast Milk Influenced by Pasteurization Techniques

“…As varying fat contents of the bovine milk affected the log reduction of pathogens, further studies would be needed to determine standard parameters for human milk using this system. UV-C treatment systems are fairly inexpensive (∼$10,000-$15,000), have low energy consumption, and require little ongoing maintenance (28).…”

Application of novel technologies to reach net‐zero greenhouse gas emissions in the fresh pasteurised milk supply chain: A review

“…When compared to other thermal and nonthermal technologies, UV‐C light has been reported to be 1.3 and 14 times less costly than HTST and HPP, respectively (Abdul Karim Shah et al . 2016; Pendyala et al . 2021); whilst, at the same time, it extended milk shelf life up to 14 days (Koutchma and Barnes 2013), maintained protein and vitamin A levels, increased vitamin D3 content (enhancing functional properties) and maintained the colour, flavour and viscosity of the final product (Delorme et al .…”

Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices

“…An increase in the carotenoid extraction during storage may be caused by the inactivation of enzymes responsible for the deterioration of carotenoids [85,86]. However, to be noted that effects of UV-C treatment may vary among the juices and it highly depends on the amount of UV-C light absorbed by the products as the major components of fruit juices may limit the absorption of UV-C [87,88].…”