Fruit Juices: Technology, Chemistry, and Nutrition 2.0

Dear Colleagues,

Fruit juices can be considered to be natural functional foods as, beyond their nutritional value, they can provide other compounds with potential health benefits, such as fiber, vitamins, minerals, and antioxidant phytochemicals (polyphenols, carotenoids, tocopherols, and phytosterols, among others). These phytochemicals can either be naturally present or incorporated using extracts from, raw, or by-products of plant foods. Fruit juice manufacturing techniques range from traditional methods, such as blending, formulation, and fermentation, to advanced techniques, such as microencapsulation, edible films, coatings, and non-thermal processing technologies (high-pressure processing, pulsed electric fields, ultrasounds, etc.) designed to protect bioactive compounds against degradation and increase their bioaccessibility/bioavailability (and, hence, potentially, bioactivity) without compromising their sensory attributes.

This Special Issue aims to present a collection of original research and review articles that provide new insights into, and data on, the technology, chemistry, and nutrition of fruit juices. Potential topics include:

-evaluation of nutritional and bioactive compounds in conventional and newly designed functional fruit juices and blends that combine fruits and vegetables;

-determination of the impact of conventional and new non-thermal processing technologies on bioactive compounds present in fruit juices;

-assessment of the bioaccessibility and bioavailability of bioactive compounds in these beverages; and

-unraveling the potential health effects of fruit juices using in vitro, animal, and human studies.

Prof. Dr. Antonio Cilla
Dr. Alessandro Attanzio
Dr. Guadalupe Garcia-Llatas
Guest Editors

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