Fruit juice production using ultraviolet pasteurization: a review

Ultraviolet (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...

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Main Authors: Abdul Karim Shah, Nor Nadiah, Shamsudin, Rosnah, Abdul Rahman, Russly, Mohd Adzahan, Noranizan
Format: Article
Language:English
Published: M D P I AG 2016
Subjects:
Online Access:http://psasir.upm.edu.my/id/eprint/54354/1/Fruit%20juice%20production%20using%20ultraviolet%20pasteurization.pdf
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spelling oai:psasir.upm.edu.my:54354 http://psasir.upm.edu.my/id/eprint/54354/ Fruit juice production using ultraviolet pasteurization: a review Abdul Karim Shah, Nor Nadiah Shamsudin, Rosnah Abdul Rahman, Russly Mohd Adzahan, Noranizan Ultraviolet (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. M D P I AG 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/54354/1/Fruit%20juice%20production%20using%20ultraviolet%20pasteurization.pdf Abdul Karim Shah, Nor Nadiah and Shamsudin, Rosnah and Abdul Rahman, Russly and Mohd Adzahan, Noranizan (2016) Fruit juice production using ultraviolet pasteurization: a review. Beverages, 2 (3). pp. 1-20. ISSN 2306-5710 http://www.mdpi.com/2306-5710/2/3/22 Ultraviolet irradiation; Fruit juice; Pasteurization; Quality; Beverages 10.3390/beverages2030022
institution UPM IR
collection UPM IR
language English
topic Ultraviolet irradiation; Fruit juice; Pasteurization; Quality; Beverages
spellingShingle Ultraviolet irradiation; Fruit juice; Pasteurization; Quality; Beverages
Abdul Karim Shah, Nor Nadiah
Shamsudin, Rosnah
Abdul Rahman, Russly
Mohd Adzahan, Noranizan
Fruit juice production using ultraviolet pasteurization: a review
description Ultraviolet (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.
format Article
author Abdul Karim Shah, Nor Nadiah
Shamsudin, Rosnah
Abdul Rahman, Russly
Mohd Adzahan, Noranizan
author_facet Abdul Karim Shah, Nor Nadiah
Shamsudin, Rosnah
Abdul Rahman, Russly
Mohd Adzahan, Noranizan
author_sort Abdul Karim Shah, Nor Nadiah
title Fruit juice production using ultraviolet pasteurization: a review
title_short Fruit juice production using ultraviolet pasteurization: a review
title_full Fruit juice production using ultraviolet pasteurization: a review
title_fullStr Fruit juice production using ultraviolet pasteurization: a review
title_full_unstemmed Fruit juice production using ultraviolet pasteurization: a review
title_sort fruit juice production using ultraviolet pasteurization: a review
publisher M D P I AG
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/54354/1/Fruit%20juice%20production%20using%20ultraviolet%20pasteurization.pdf
_version_ 1782723287601643520
score 12.935284