Optimal process condition ( UV‐C ): Quantitative findings on the mineral profile, bio‐active profile, and changes in the quality attributes of fresh microgreen juice

Abstract

As per FDA (2000), in fruit juice processing the adapted treatment should achieve the necessary 5-log reduction in the majority of the pathogen (resistant). Generally, large-scale up (industry) for juice processing prefers to go with thermal treatment to achieve the recommended 5-log reduction for the pathogen. Thermal treatment badly affects the flavor, and nutritional profile of, respectively, treated juices. Recent studies highlight the potential side of non-thermal treatment for minimal processing and enhancing the