چکیده مقاله
Non thermal processing technologies have revolutionized the juice industry by providing alternatives to conventional thermal pasteurization, ensuring microbial safety while preserving bioactive compounds, sensory attributes, and nutritional quality High pressure processing HPP at 400 600 MPa for 3 5 min achieves 5 6 log reductions in pathogens like E coli and Salmonella in orange and apple juices, retaining >90% vitamin C and polyphenols such as hesperidin 200 500 mg/L Pulsed electric fields PEF at 20 40 kV/cm for 100 200 μs inactivate enzymes like pectin methylesterase PME by 95%, enhancing cloud stability in citrus juices without significant loss of flavonoids quercetin, naringin at 50 150 mg/L Ultrasound US at 20 40 kHz for 10 20 min improves extraction yields by 20 30% in berry juices, boosting anthocyanins cyanidin 3 glucoside >100 mg/L via cavitation induced cell disruption, while cold plasma CP at 10 20 kV for 1 3 min generates reactive species ROS, RNS for 4 5 log inactivation of yeasts like Zygosaccharomyces bailii, with minimal impact on total phenolic content TPC 500 1500 mg GAE/L These technologies minimize Maillard reactions, preserving fresh like flavor aldehydes 70 , as per hedonic scores >7/9 in consumer panels Bioactive retention is superior; HPP preserves 85 95% carotenoids ẞ carotene 1 5 mg/L , PEF enhances bioavailability by 15 25% through irreversible membrane poration, US synergizes with enzymes for 30% higher polyphenol yield, and CP oxidizes pesticides chlorpyrifos 1 million tons/year, benefits from local orange juices, where HPP retains limonin bitter compound 6 log inactivation with 98% bioactive retention, extending shelf life to 30 60 days at 4°C Future innovations include hybrid systems with ohmic heating and AI optimized parameters for personalized juices Overall, non thermal technologies bridge safety and quality, supporting clean label demands and sustainable production in a 200 billion industry
نویسندگان
Behzad Beizaeil
PhD student in Food Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch, Tehran, Iran
Morteza Jamshid Eini
PhD in Food Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran
Mohammad Amin Jafari
Masters student, Department of Food Science and Technology, Faculty of Agriculture Science, Tarbiat Modares University, Tehran, Iran
Mohammad Parvaresh Dar Shahrestani
Ph D in Food Science and Technology, Department of food science and Biotechnology, Faculty of Pharmacy, The Islamic Azad University, Tehran, Medical Science Branch
شیوه ارجاع
Beizaeil, Behzad and Jamshid Eini, Morteza and Jafari, Mohammad Amin and Parvaresh Dar Shahrestani, Mohammad,1404,Non-Thermal Processing Technologies in the Juice Industry: Preservation, Bioactive Retention, and Quality Enhancement,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین