Juices play an important role in the diet of modern individuals. They provide the body with essential vitamins, minerals, and other beneficial substances. As a result, juice manufacturers are under increased scrutiny from consumers. This review examines modern methods of management and quality control at various stages of production. Special attention is given to innovative processing methods, such as cold pasteurization and the use of biopolymers for packaging, which help extend the shelf life of juices and improve their quality. Modern approaches to production range from optimizing traditional technologies. These technologies include pasteurization and aseptic packaging. However, alongside these, innovative solutions are being actively implemented. For example, high-pressure processing and the use of pulsed electric fields are becoming increasingly popular. The review of contemporary methods for managing technological processes in the production of long shelf-life juices highlights significant achievements in several key areas. First, this concerns ensuring the safety of the final product. Second, special attention is paid to the quality and nutritional value of juices. Automation of processes and the application of intelligent management systems promise to significantly enhance efficiency and control over production processes. The successful implementation of these advanced methods will allow manufacturers not only to meet the growing demands of consumers but also to guarantee high quality, safety, and nutritional value of juice products. Furthermore, these measures help maintain competitiveness in the market. The future of long shelf-life juice production is linked to the integration of the latest technological advancements. A comprehensive approach to quality management at all stages of the production cycle is becoming a necessity for successful operation in this industry.

The present study was conducted from July, 2024 to Dec, 2024, at the College of Dairy Science and Food Technology, Dau Shri Vasudev Chandrakar Kamdhenu Vishwavidyalaya, Raipur, Chhattisgarh, India. Coupling whey and herbs would yield a refreshing nutrient rich drink with improved therapeutic properties. In the present investigation, paneer whey has been used as a base material to prepare flavoured whey beverage by incorporating Aloe vera juice and to evaluate their physical, chemical and sensory properties. Different concentrations 0, 5, 10, 15 and 20% of Aloe vera juice were optimized to prepare whey beverage. The effect of Aloe vera juice incorporation on sensory and physico-chemical characteristics of control and fortified whey samples were studied. The treatment samples were observed significant different and comparable to control samples on “9 point Hedonic sensory evaluation score card. The physico-chemical analysis of stored beverage samples i.e. viscosity, TCH, ash decreased and acidity increased. During the storage period the sensory scores beverage samples i.e. colour and appearance (C&A) score, flavour score, taste score, consistency score and Overall acceptability (OA) score decreased from 7.40 to 7.15, 7.42 to 6.10, 7.35 to 6.10, 7.37 to 6.30 and 7.27 to 6.25 on 9 point hedonic scale respectively.The performance of 10% and 15% Aloe vera juice incorporated whey based beverages was better than control in terms of sensory quality during the storage temperatures. However the shelf life of juice was established within 15 days.

In this study, a nanoemulsion of lemongrass essential oil was prepared using a formulation comprising lemongrass essential oil (1%-10%), soy lecithin (1%-10%), and water (80%-98%) via ultrasonication. The optimal formulation was selected based on its lowest polydispersity index (0.27) and particle size (187.01 nm), alongside its highest zeta potential (-28.34 mV) and encapsulation efficiency (88.20%). The effects of grape seed oil (0%, 1.5%, and 3% w/w) and Tween 80 (0%, 1.5%, and 3% w/w) on the characteristics of the optimal lemongrass essential oil-lecithin formulation were then evaluated. Based on the same extrema, two optimal samples were selected: one with 6% lemongrass essential oil-lecithin (without grape seed oil or Tween 80) and another with 6% lemongrass essential oil-lecithin, 1.5% grape seed oil, and 1.5% Tween 80. The nanoemulsions were characterized using scanning electron microscopy and Fourier transform infrared spectroscopy, and their release profiles, antimicrobial activity, and antioxidant properties were assessed. When the nanoemulsions (0%, 0.2%, 0.4%, and 0.6% w/w) incorporated into orange juice, enhanced antioxidant activity (from 14.38% to 77.38%) and reduced bacterial counts (from 5.13 to 4.10 log CFU/mL at 0.6% concentration). Sensory evaluation after 15 days at 4°C revealed improved taste, aroma, and overall acceptance, with the highest scores for the 0.2% lemongrass essential oil-lecithin sample (without grape seed oil or Tween 80). This method effectively masks essential oil flavors while boosting the juice's nutritional value, stability, and health benefits.

ABSTRACTCold plasma technology, a nonthermal food processing approach, has garnered attention for its ability to inactivate microorganisms and enzymes while preserving sensory and nutritional qualities. This study investigates the effects of multipin‐plane cold plasma treatment on orange juice's microbiological and physicochemical properties. Juice samples were treated at varying voltages (20, 25, and 30 kV) for up to 10 min, with measurements taken for microbial load, enzyme activity (pectin methylesterase), color, browning index, cloud value, and ascorbic acid retention. The Weibull model was used to describe microbial and enzyme inactivation kinetics. Results showed significant microbial reduction, especially at higher voltages, with the total aerobic mesophiles being more susceptible than yeast and molds. Enzyme inactivation followed a concave‐shaped curve, suggesting rapid initial degradation. Despite effective microbial inactivation, higher voltages led to noticeable color changes, browning, and ascorbic acid degradation. The study demonstrates that cold plasma can serve as an effective preservation method, especially for extending the shelf life of juice from late‐stage, unsold oranges, while highlighting the trade‐offs between microbial safety and quality attributes at higher‐voltage levels.

The effect of concentration of cinnamon extract and storage time on physicochemical, microbial and sensory attributes of avocado juice

Pulsed light (PL) pasteurization is being explored as a substitute for the conventional thermal pasteurization of juices in recent times due to better retention of nutrients and overall quality. However, the long-term stability of the PL-pasteurized juice must be investigated to promote its application by the industry. The effect of PL treatment (effective fluence of 1.15 J·cm-2) and thermal treatment (90°C for 60 s) on microbial quality, enzyme activity, bioactive compounds, sensory acceptance, and color profile of table grape juice during storage at 4 and 25°C was investigated in this study. The PL pasteurization enhanced the microbial shelf-life of the juice (<6 log10cfu·mL-1) from 5 to 35 days at 4°C. The PL and thermally-pasteurized juice demonstrated a shelf-life of only 10 days when stored at 25°C. The total soluble solids and titratable acidity did not alter significantly throughout the storage period. The peroxidase, polyphenol oxidase, and pectin methylesterase activities were below 10% for the PL and thermally-treated beverage when stored at 4°C. The sensory acceptability of the PL-pasteurized juice after 35 days of refrigerated storage (6.9±0.3) was close to the untreated juice (7.2±0.3) and greater than thermally-treated juice (6.2±0.2). After the 35th day of storage at 4°C, PL-treated grape juice retained 55%, 12%, and 15.3% more phenolics, flavonoids, and antioxidant capacity, respectively, than the thermally-pasteurized juice. Hence, PL pasteurization can effectively prolong the shelf-life of table grape juice while achieving microbial and enzymatic stability, along with high sensory and nutritional appeal. PRACTICAL APPLICATION: Exploring non-thermal methods like pulsed light (PL) pasteurization as a substitute for conventional thermal methods is gaining recognition for its ability to retain nutrients and improve overall juice quality. However, the industry's adoption depends on understanding the shelf-stability of PL-pasteurized juice. This study specifically investigates the practical applications of PL treatment in comparison with conventional thermal treatment in enhancing microbial safety and enzymatic stability in table grape juice. The findings contribute insights into optimizing the shelf life of table grape juice and preserving its quality, supported by microbial, enzymatic, and sensory evaluations.

Abstract Optimized sugar-added passion fruit juice (OPFJ) was obtained after optimization of thermosonication treatments of passion fruit juice using hybrid Artificial neural network/Genetic algorithm. The quality parameters and shelf life of OPFJ stored at various temperatures were assessed. Baranyi and Ratkowsky’s square-root models proved the prediction accuracy of the theoretical model concerning the microbial population during storage. The lag phase value decreased with increasing storage temperature. Temperature rise from 8 to 25 °C decreased the shelf life from 17 to 8 days for OPFJ and 3.5 to 1.5 days for untreated juice. The activation energy and increase in the reaction rate on increase in temperature by 10 °C (Q 10 value) were also evaluated. Thermosonication increased the phenolic and β-carotene contents and maintained the pH, titratable acidity, ascorbic acid content, and antioxidant activity during storage. Thermosonication enhanced the quality and shelf life of juice. Predictive modelling effectively predicted the shelf life.

Evaluation of pulsed electric field and high-pressure processing on the overall quality of refrigerated Concord grape juice

Aims: To process hog plum fruits (Spondias mombin L.) into juice and concentrate, study their proximate and micronutrient composition and evaluate the shelf life of these products.&#x0D; Study Design: Matured and ripe fruits were processed into juice and then, concentrate. The products were analyzed for physicochemical, proximate and micronutrient compositions. Shelf life of the products was evaluated. All experiments were replicated three times and data subjected to descriptive statistics.&#x0D; Place and Duration of Study: Department of Food, Nutrition and Home Sciences, Prince Abubakar Audu University, Ayingba, Kogi State, Nigeria, between 01/01/2022 and 30/08/2023.&#x0D; Methodology: Hog plum fruits were harvested and processed into fruit juice and then, fruit concentrate by evaporation of water. Physicochemical and proximate compositions were determined using standard methods. Mineral and Vitamin C analyses were done by suitable Spectroscopy methods, while HPLC was used to determine B vitamins. Changes in physicochemical properties were studied to determine shelf life. Data were subjected to statistical analyses.&#x0D; Results: Mean values of the physicochemical parameters of juice were pH, 2.43+ 0.01; TA, 0.17+0.01 and °Bx, 23.05a+ 007. °Bx of concentrate, 63.50b+ 2.12, differed significantly (P=.05) from that of the juice. Proximate analyses showed a high moisture and protein concentration (relative to other fruits) in hog plum fruit juice. Concentrate was significantly (P=.05) lower in moisture and protein content. Fruit juice contained micronutrients; Ca, 261.00+4.0; Fe, 44.97+2.1; K, 99.30+2.9; Zn, 0.88+0.1 and Vitamin C, 57.79a+0.04. Concentrations of these substances, except for K and Zn were significantly (P=.05) higher in the fruit concentrate. Fruit concentrate had a shelf life of up to six months.&#x0D; Conclusion: Hog plum fruit juice and concentrate are rich in many macronutrients, especially protein, Ca, Fe, K, Zn and Vitamin C. Processing fruit juice into concentrate prolongs the shelf life of product for up to six months.

This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant properties of carrot juice stored at 4 °C for 15 days. In terms of microbiological quality, the total plate count (TPC), coliform bacteria, and Salmonella spp. rose rapidly in the control group (untreated) as the storage time increased. However, for the blanching group, these values climbed more gradually, surpassing the microbiological limits for juice beverages (TPC < 4 log CFU/mL, Coliform < 10 MPN/mL, and Salmonella spp. negative) on the 9 days of storage. In contrast, TPC, coliforms, and Salmonella spp. were undetectable in the HPP and blanching/HPP samples throughout the storage period. Additionally, as storage time lengthened, the pH, total soluble solids, and Hunter colour values (L, a, b) diminished in the control and blanching groups, whilst titratable acidity and browning degree intensified. However, the HPP and blanching/HPP noticeably delayed these decreases or increases. Moreover, although the total phenolic content and DPPH radical scavenging ability in the HPP samples remained relatively stable during storage and were lower compared to other groups, the β-carotene content was higher at the end of the storage period. In summary, HPP can effectively deactivate microorganisms in carrot juice, irrespective of whether blanching is applied, and can impede reductions in pH, increases in acidity, and colour changes, ultimately extending the juice's shelf life.

Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits

Thermal processing is widely used in juice production to ensure microbial safety and to extend juice shelf life; however, it can have an impact on quality attributes such as color and nutritional content. UV-C irradiation and high-pressure processing (HPP) are non-thermal processing methods which causes little impact on the quality of fruit juice compared to conventional heat treatment (CHT). The objective of this study was to investigate the effect of combining UV-C and HPP (UV-C + HPP) treatments on microbial loads and quality of “Nanglae” pineapple juice during cold storage at 5 ± 1°C for 91 days. The treatments were as follows: (1) no treatment; (2) conventional heat treatment (80 ± 5°C, 10 min); and (3) a combination of UV-C (3 kJ/m2) and HPP (600 MPa, 5 min) treatments. The combined treatments of UV-C and HPP reduced the numbers of viable cells of aerobic microorganisms to less than the quantification limit of 1.48 log CFU/mL and yeasts and molds to &amp;lt;1.18 log CFU/mL throughout the 91-day storage period. Pineapple juice treated with CHT contained yeasts and molds exceeding the quantification limit of 1.18 log CFU/mL after 63 days of storage. The UV-C + HPP treatment preserved carotenoids and protein levels comparable to those found in fresh pineapple juice over 91 days of storage, whereas the CHT significantly decreased these values. Throughout the storage period, ascorbic acid levels in the CHT were slightly lower than in the combined treatments. These results clearly demonstrate that the combination of UV-C and HPP can ensure the safety of “Nanglae” pineapple juice while also retaining bioactive compounds. Combining these two technologies could be a new approach to producing healthy and safe juices.

Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice

Comparison of high- and low- frequency thermosonication and carvacrol treatments of carrot juice: Microbial inactivation and quality retention

Shalgam juice is a traditional lactic acid fermented beverage, which has intense red color and sourish taste. This study aimed to determine various physicochemical and microbiological changes in shalgam juice after ultrasound application to extend the shelf life of the juice. Ultrasound was applied to the samples at different amplitudes, temperatures, and times in combination. Analyses were performed on the samples at five different stages throughout the storage. The lactic acid amount, lactic acid bacteria count, color values, except a*, were higher in the samples that were treated with ultrasound, whereas the amounts of ethyl alcohol, acetic acid, propionic acid, and the pH values were lower compared to the control at the end of the storage. Ultrasound application had no significant changes in anthocyanins, antioxidant activity, and color of the samples. It can be said that ultrasound application to shalgam juice can be an alternative method to improve its shelf life. Novelty impact statement Shelf life of shalgam juice is limited to 3 months and it can be extended to 1–2 years by adding preservatives or pasteurization. However, pasteurization has negative effects on the sensory properties of the product and chemical preservatives are being replaced by alternative methods in recent years due to consumer sensitivity. In this study, ultrasound was applied to shalgam juice to extend the shelf life of the product.

Abstract Sugarcane juice is a cheap and popular product in the beverage industry, with colors varying from light gray to dark green containing abundant amounts of polyphenolic compounds, ascorbic acid, minerals, and pigments. With ample sucrose content, sugarcane juice has evolved as the primary raw material for manufacturing 70% of the world's sugar content. Despite having high nutritional value, the shelf life of juice is a severe concern owing to the onset of microbial activities, which speeds up the fermentation process immediately after the extraction, which calls for appropriate packaging for delaying the qualitative degradation. For this purpose, the physicochemical properties, microbial stability, and color properties of “Mandya” variety sugarcane juice was ascertained upon storage in developed nanocomposite films made of linear low‐density polyethylene (LLDPE) by varying the levels of compatibilizer, nanoclay, and thickness. Upon evaluating the results, it was observed that the critical physicochemical attributes, namely, total soluble solids (TSS), pH, total sugars, and overall acceptability, were found to decrease with an increase in the level of nanoclay and compatibilizer and decrease in film thickness. Zero plate counts were observed till day 15 of storage, and a gradual increase was noticed in the further days. Correspondingly, an increase in the overall color difference with the progression of storage also occurred. It was concluded from the analysis that film of 100 μm thickness prepared from a combination of 93% LLDPE, 5% compatibilizer, and 2% nanoclay gave superior shelf life, minimum change in quality parameters, and least microbial population in sugarcane juice.Practical ApplicationFruit juice industries are interested in using packaging films with high tensile strength and low permeability instead of expensive glass bottles. Nanocomposite technology could be an effective tool for developing high‐barrier packaging material. LLDPE has many applications for developing both rigid form and flexible films. Most research studies on sugarcane juice preservation are confined to bottling, and there is a scarcity of information on the storage of sugarcane juice in pouches. In this context, the goal of the present study is to develop a cost‐effective packaging technology for the storage of sugarcane juice.

Orange juice is one of the most popular juices on the market. The bulk of accessible fruit drinks are synthetic and may include a number of toxic and poisonous substances those are harmful to customers' health. This study compares the physicochemical parameters, sugar content, organic acids, and sensory evaluation of commercial and fresh orange juice samples. The orange fruit was treated to produce fresh juice, which has 100% fruit content and no sugars or diluents. Packaged juice samples were obtained from a local store, and all testing was completed prior to the expiration of the juice's shelf life. Total solids, ash content, and pH were among the physicochemical properties investigated, with values ranging from 9.507–13.145%, 0.110–0.447%, and 4.360–5.970, respectively. Sugar content was observed to be in the ranges of 2.118–5.278, 2.641–4.317, and 2.563–4.184 g/100 ml for glucose, fructose, and sucrose individually. Organic acids (ascorbic, acetic, and citric acid) were found to have concentrations ranging from 25.170–43.981, 1.307–5.760 and 311–411.33 mg/100 ml separately. Sensory evaluation revealed a significant difference (p&lt;0.05) between homemade and commercial orange samples. According to the acquired results and cluster analysis, there is a significant difference between handmade and commercial juice parameters. Commercial items include more sugar than fresh samples. The findings of this study contribute to our understanding of the nutrition and quality of commercial and homemade orange juice samples. Commercial samples are not recommended for regular intake due to the significant differences between artificial and fresh orange juice samples.

Pulsed electric field (PEF) is an innovative, non-thermal technology for food preservation with many superiorities. However, the sub-lethally injured microorganisms caused by PEF and their recovery provide serious food safety problems. Our study examined the effects of pH, temperature and natural preservatives (tea polyphenols and natamycin) on the recovery of PEF-induced, sub-lethally injured Saccharomyces cerevisiae cells, and further explored the bactericidal effects of the combined treatments of PEF with the pivotal factors in cantaloupe juice. We first found that low pH (pH 4.0), low temperature (4 °C), tea polyphenols and natamycin inhibited the recovery of injured S. cerevisiae cells. Then, the synergistic effects of PEF, combined with cold-temperature storage (4 °C), a mild treatment temperature (50 and 55 °C), tea polyphenols or natamycin, on the inactivation of S. cerevisiae in cantaloupe juice were evaluated. Our results showed that the combination of PEF and heat treatment, tea polyphenols or natamycin enhanced the inactivation of S. cerevisiae and reduced the level of sub-lethally injured cells. Moreover, PEF combined with 55 °C heat treatment or tea polyphenols was applied for cantaloupe juice. In the practical application, the two combined PEF methods displayed a comparable inactivation heat pasteurization ability, prolonged the shelf life of juice compared with PEF treatment alone, and better preserved the physicochemical properties and vitamin C levels of cantaloupe juice. These results provide valuable information to inhibit the recovery of PEF-injured microbial cells and shed light on the combination of PEF with other factors to inactivate microorganisms for better food preservation.

Freshly squeezed apple juice was subjected to air non-thermal plasma treatment to investigate the capability of this processing method to inactivate microorganisms and to evaluate its safety when applied to liquid food products. Two different configurations of a transient spark discharge in ambient air were tested: an electrospray system with the juice flowing directly through the high voltage needle electrode, and a batch system, where the discharge was generated onto the surface of the juice. The key physico-chemical parameters of the juice, such as pH, conductivity, color, transmittance, and Brix degree, did not significantly change upon treatment. The concentration of nitrate ions formed by the plasma was safe, while that of nitrite ions and hydrogen peroxide was initially higher than the safety limits, but decreased within 24 h post treatment. The plasma effect on individual natural components of the juice, such as sugars, organic acids, and polyphenols, treated in water solutions led to their partial or substantial decomposition. However, when these compounds were plasma-treated altogether in the juice, they remained unaffected. The antimicrobial effect of the plasma processing was evaluated via the inoculation of model microorganisms. A stronger (6 log) decontamination was detected for bacteria Escherichia coli with respect to yeast Saccharomyces cerevisiae. Plasma processing led to a substantial extension of the juice shelf-life by up to 26 days if refrigerated, which represents a promising application potential in food technology.

Kinetic study of microbial inhibition by dimethyl dicarbonate and quality attributes of pomegranate juice during cold storage