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Beverages 2016, 2(3), 22; doi:10.3390/beverages2030022

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

1
Department of Process & Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Darul Ehsan, Malaysia
2
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Darul Ehsan, Malaysia
*
Author to whom correspondence should be addressed.
Academic Editor: Tatiana Koutchma
Received: 29 March 2016 / Revised: 29 July 2016 / Accepted: 1 August 2016 / Published: 5 August 2016
(This article belongs to the Special Issue Advanced Technology in Beverage Processing)
View Full-Text   |   Download PDF [268 KB, uploaded 5 August 2016]

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. View Full-Text
Keywords: ultraviolet irradiation; fruit juice; pasteurization; quality; beverages ultraviolet irradiation; fruit juice; pasteurization; quality; beverages
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Abdul Karim Shah, N.N.; Shamsudin, R.; Abdul Rahman, R.; Adzahan, N.M. Fruit Juice Production Using Ultraviolet Pasteurization: A Review. Beverages 2016, 2, 22.

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