Non-thermal processing as a preservation tool for health-promoting beverages

Abstract

In the recent past, non-thermal food processing methods have been promoted due to the limitations associated with conventional thermal processing methods such as poor nutrient quality, rheological properties, and sensory characteristics of food products. The microbial and enzyme inactivation in food products subjected to non-thermal processes occurs without the application of heat that in turn results in products of superior quality. Non-thermal food processing for health-promoting beverages is gaining popularity because of the various advantages like processing at ambient temperature resulting in minimal or no changes in the texture, sensory attributes, composition of nutrients, bioactive compounds (antioxidants, anthocyanin, β-carotene and flavonoids), and organic acids. Due to the continuous rise in the research in this field, it is very important to synthesize relevant literature to supplement existing information to benefit all researchers and industrialists in the food processing sectors. This review aims to critically discuss various non-thermal processing technologies like ultrasound, pulsed light, high hydrostatic pressure, supercritical carbon dioxide, cold plasma, membrane technology, and pulsed magnetic field for processing health-promoting beverages. The working principle, effect of non-thermal processing technologies on the nutritional quality, sensory attributes, and elimination of microbial load of health-promoting beverages are also discussed. Most of the studies are performed on a laboratory scale which exhibits the need for the development of industrial-scale trials. Non-thermal processes are potential alternatives to thermal processing methods due to the retention of superior product quality and lower energy requirements. It is concluded that the adaptability of the combination of non-thermal processes along with aseptic packaging and cold temperature storage will result in superior product quality.