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Review

Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices

1
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
2
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
3
Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, Croatia
4
Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovačića 1, 10000 Zagreb, Croatia
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(6), 699; https://doi.org/10.3390/foods9060699
Received: 27 April 2020 / Revised: 15 May 2020 / Accepted: 17 May 2020 / Published: 1 June 2020
(This article belongs to the Special Issue Sustainable Functional Food Processing)
Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization. View Full-Text
Keywords: functional fruit juice; hurdle technology; non-thermal processing; preservation; quality; probiotic functional fruit juice; hurdle technology; non-thermal processing; preservation; quality; probiotic
MDPI and ACS Style

Putnik, P.; Pavlić, B.; Šojić, B.; Zavadlav, S.; Žuntar, I.; Kao, L.; Kitonić, D.; Kovačević, D.B. Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices. Foods 2020, 9, 699. https://doi.org/10.3390/foods9060699

AMA Style

Putnik P, Pavlić B, Šojić B, Zavadlav S, Žuntar I, Kao L, Kitonić D, Kovačević DB. Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices. Foods. 2020; 9(6):699. https://doi.org/10.3390/foods9060699

Chicago/Turabian Style

Putnik, Predrag, Branimir Pavlić, Branislav Šojić, Sandra Zavadlav, Irena Žuntar, Leona Kao, Dora Kitonić, and Danijela Bursać Kovačević. 2020. "Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices" Foods 9, no. 6: 699. https://doi.org/10.3390/foods9060699

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