Fruit Juice Production Using Ultraviolet Pasteurization: A Review
AbstractUltraviolet (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
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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.
Abdul Karim Shah NN, Shamsudin R, Abdul Rahman R, Adzahan NM. Fruit Juice Production Using Ultraviolet Pasteurization: A Review. Beverages. 2016; 2(3):22.Chicago/Turabian Style
Abdul Karim Shah, Nor N.; Shamsudin, Rosnah; Abdul Rahman, Russly; Adzahan, Noranizan M. 2016. "Fruit Juice Production Using Ultraviolet Pasteurization: A Review." Beverages 2, no. 3: 22.
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