Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review


Correspondence to: HP Vasantha Rupasinghe, Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, B2N 5E3, Canada. E-mail: vrupasinghe@dal.ca


Fruit juice has been traditionally preserved by thermal pasteurisation. However, the applied heat can cause detrimental effects on health-promoting components such as phenolic compounds. Several non-thermal technologies such as membrane filtration, pulsed electric field (PEF) and ultraviolet (UV) exposure are promising methods developed for liquid food preservation. In particular, the combination of UV and PEF has proven to be more effective for microbial inactivation and maintaining nutritional quality of fruit juice compared with individual applications. © 2012 Society of Chemical Industry