Emerging non-thermal technologies for enhanced quality and safety of fruit juices

The importance of healthy foods has widely grown with consumers' rising demand and is an excellent area of interest for the food industry to improve global health status and provide sustainable economic prosperity. Fruit juices are immunity-boosting foods loaded with bio-actives, offering functional and physiological benefits. While fruit juice processing is a crucial determiner of juice quality, the employed technologies should meet the global sustainable development goals. This fact has elevated the emergence of innovative minimal-processing techniques. These technologies aim at retaining phytochemicals and nutrients while destroying pathogenic microorganisms and deactivating enzymatic activity, thereby extending the shelf-life of fruit juices.

Automated summary

The importance of healthy foods is increasing as consumers' demand rises, and it is a significant area for the food industry to improve global health and sustainable economic prosperity. Fruit juices, as immunity-boosting foods, offer functional and physiological benefits. Innovative minimal-processing techniques have emerged to retain phytochemicals and nutrients, destroy pathogens, deactivate enzymatic activity, and extend the shelf-life of fruit juices.