High pressure processing of fruit beverages: A recent trend

Abstract

Consumers demand fresh like convenient food products with greater nutritional and functional properties. Therefore, food researchers have shown interest towards novel non-thermal processing and preservation technologies. These technologies provide alternative to traditional thermal techniques. High pressure processing (HPP) is high effective treatment in retaining nutritional quality and freshness of food products. Fruit juices and beverages are considered as an important tool to deliver high nutritional products. Application of HPP is promising technique that produces minimal effect on the quality of beverages. This review article compiles the main bioactive compounds and physico-chemical properties of beverages affected by HPP. HPP method is possibly an ideal alternative for thermal treatment to achieve inactivation of spoilage causing micro-organisms and enzymes by retaining nutritional quality of beverages. However, pressure and treatment time has significant impact on the quality of final processed beverage. Various research proved that better degree of quality retention and prolong shelf-life benefits can be achieved in the pressure range of 300 to 600 MPa at room temperature condition. Hence, HPP add value to the processed juices and beverage.