2021
DOI: 10.1111/1541-4337.12864
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Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design

Abstract: Pulsed light (PL) is a polychromatic radiation‐based technology, among many other non‐thermal processing techniques. The microbiological lethality of the PL technique has been explored in different food matrices along with their associated mechanisms. Pasteurization of fruit juice requires a 5‐log cycle reduction in the resistant pathogen in the product. The manufacturers look toward achieving the microbial safety and stability of the juice, while consumers demand high‐quality juice. Enzymatic spoilage in frui… Show more

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Cited by 42 publications
(18 citation statements)
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References 133 publications
(343 reference statements)
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“…At a higher fluence level, the possibility of the photothermal effect enhances the photochemical inactivation of microorganisms. This might be a reason for this trend (Dhar et al, 2022).…”
Section: Resultsmentioning
confidence: 93%
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“…At a higher fluence level, the possibility of the photothermal effect enhances the photochemical inactivation of microorganisms. This might be a reason for this trend (Dhar et al, 2022).…”
Section: Resultsmentioning
confidence: 93%
“…The photochemical effect was the main reason for the death of microorganisms during PL treatment (Kramer & Muranyi, 2014). At a higher fluence level, the penetration depth of PL elevates, thus increasing the microbial mortality (Dhar et al, 2022).…”
Section: Resultsmentioning
confidence: 99%
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“…Fruit juice plays an important role in daily nutrition as it is rich in antioxidant and beneficial compounds. The industrial process of pasteurization and aseptic filling allow the stabilization and preservation of the fruit juice at room temperature; however, the intensity of thermal treatment can negatively affect the nutritional and organoleptic characteristics of the final product [ 1 , 8 ]. To prevent spoilage and preserve the freshness of the fruit juice, several processing technologies have been applied, such as ohmic heating, microwave heating, thermosonication, pulsed electric fields, ultraviolet irradiation, high hydrostatic pressure, and pulsed electric field [ 9 , 10 ].…”
Section: Introductionmentioning
confidence: 99%