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Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review.
J Sci Food Agric. 2013 Mar 30; 93(5):981-6.JS

Abstract

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Chen Y
Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, B2N 5E3, Canada.
Yu LJ
No affiliation info available
Rupasinghe HP
No affiliation info available

MeSH

AntioxidantsBeveragesElectrochemical TechniquesFiltrationFood QualityFruitHot TemperatureMicrobial ViabilityPasteurizationPhenolsUltraviolet Rays

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

23408366

Citation

Chen, Yougui, et al. "Effect of Thermal and Non-thermal Pasteurisation On the Microbial Inactivation and Phenolic Degradation in Fruit Juice: a Mini-review." Journal of the Science of Food and Agriculture, vol. 93, no. 5, 2013, pp. 981-6.
Chen Y, Yu LJ, Rupasinghe HP. Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review. J Sci Food Agric. 2013;93(5):981-6.
Chen, Y., Yu, L. J., & Rupasinghe, H. P. (2013). Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review. Journal of the Science of Food and Agriculture, 93(5), 981-6. https://doi.org/10.1002/jsfa.5989
Chen Y, Yu LJ, Rupasinghe HP. Effect of Thermal and Non-thermal Pasteurisation On the Microbial Inactivation and Phenolic Degradation in Fruit Juice: a Mini-review. J Sci Food Agric. 2013 Mar 30;93(5):981-6. PubMed PMID: 23408366.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review. AU - Chen,Yougui, AU - Yu,Li Juan, AU - Rupasinghe,H P Vasantha, Y1 - 2013/02/14/ PY - 2012/04/10/received PY - 2012/08/28/revised PY - 2012/10/24/accepted PY - 2013/2/15/entrez PY - 2013/2/15/pubmed PY - 2013/10/19/medline SP - 981 EP - 6 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 93 IS - 5 N2 - 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. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/23408366/Effect_of_thermal_and_non_thermal_pasteurisation_on_the_microbial_inactivation_and_phenolic_degradation_in_fruit_juice:_a_mini_review_ L2 - https://doi.org/10.1002/jsfa.5989 DB - PRIME DP - Unbound Medicine ER -