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Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices

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 sustainabl...

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Autores principales: Putnik, Predrag, Pavlić, Branimir, Šojić, Branislav, Zavadlav, Sandra, Žuntar, Irena, Kao, Leona, Kitonić, Dora, Kovačević, Danijela Bursać
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353510/
https://www.ncbi.nlm.nih.gov/pubmed/32492780
http://dx.doi.org/10.3390/foods9060699
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author Putnik, Predrag
Pavlić, Branimir
Šojić, Branislav
Zavadlav, Sandra
Žuntar, Irena
Kao, Leona
Kitonić, Dora
Kovačević, Danijela Bursać
author_facet Putnik, Predrag
Pavlić, Branimir
Šojić, Branislav
Zavadlav, Sandra
Žuntar, Irena
Kao, Leona
Kitonić, Dora
Kovačević, Danijela Bursać
author_sort Putnik, Predrag
collection PubMed
description 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.
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spelling pubmed-73535102020-07-15 Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices Putnik, Predrag Pavlić, Branimir Šojić, Branislav Zavadlav, Sandra Žuntar, Irena Kao, Leona Kitonić, Dora Kovačević, Danijela Bursać Foods Review 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. MDPI 2020-06-01 /pmc/articles/PMC7353510/ /pubmed/32492780 http://dx.doi.org/10.3390/foods9060699 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Putnik, Predrag
Pavlić, Branimir
Šojić, Branislav
Zavadlav, Sandra
Žuntar, Irena
Kao, Leona
Kitonić, Dora
Kovačević, Danijela Bursać
Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
title Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
title_full Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
title_fullStr Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
title_full_unstemmed Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
title_short Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
title_sort innovative hurdle technologies for the preservation of functional fruit juices
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353510/
https://www.ncbi.nlm.nih.gov/pubmed/32492780
http://dx.doi.org/10.3390/foods9060699
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