Next Article in Journal
The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study
Previous Article in Journal
Brewing Technique of Mbege, a Banana Beer Produced in Northeastern Tanzania
Previous Article in Special Issue
Ultra High Pressure Homogenization of Soy Milk: Effect on Quality Attributes during Storage
Review

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

AMA Style

Abdul Karim Shah NN, Shamsudin R, Abdul Rahman R, Adzahan NM. Fruit Juice Production Using Ultraviolet Pasteurization: A Review. Beverages. 2016; 2(3):22. https://doi.org/10.3390/beverages2030022

Chicago/Turabian Style

Abdul Karim Shah, Nor N., Rosnah Shamsudin, Russly Abdul Rahman, and Noranizan M. Adzahan 2016. "Fruit Juice Production Using Ultraviolet Pasteurization: A Review" Beverages 2, no. 3: 22. https://doi.org/10.3390/beverages2030022

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop