Hydrodynamic cavitation as a promising technology for fresh produce-based beverages processing

Abstract

Fruits contain a variety of beneficial components such as carotenoids, anthocyanins, vitamins, fiber, polyphenols, and flavonols, which play crucial roles in cellular regeneration, detoxification, and the treatment of numerous diseases. Consequently, nutritionists often recommend incorporating fruits into a healthy lifestyle, which can be done by consuming fresh fruit beverages. However, preserving this kind of product to extend its shelf life typically involves heat treatments, which can adversely affect their nutritional and sensory properties, leading to the degradation of functional compounds. As an alternative approach, recent years have seen the exploration of various green technologies in beverage processing. These technologies include electrical pulses, high pressure, ultrasound, ohmic heating, microwaves, and hydrodynamic cavitation. This review aimed to provide insights into the different emerging technologies for processing fruit-based beverages, with a particular focus on hydrodynamic cavitation. It explores the mechanism, configuration, evolution in fruit processing, and advantages of this innovative technology. By delving into these aspects, we can better understand how hydrodynamic cavitation impact on particle size, enzymes, and microbial inactivation, preserving the nutritional integrity of fruit-based beverages.