High-pressure treatments for better quality clean-label juices and beverages: Overview and advances. (September 2021)

• Record Type: Journal Article
• Authors: Roobab, Ume; Shabbir, Muhammad Asim; Khan, Abdul Waheed; Arshad, Rai Naveed; Bekhit, Alaa El-Din; Zeng, Xin-An; Inam-Ur-Raheem, Muhammad; Aadil, Rana Muhammad
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 149(2021)
• Publication Date: 2021-09
• Subjects: Clean-label juices -- High-pressure processing -- High-pressure homogenization -- High-pressure carbon dioxide -- Quality & shelf-life; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.111828
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Clean-label foods have gained a lot of attention since it meets consumers' interests in minimally processed food having a minimal number of ingredients and free from artificial additives. Increased interest in premium quality food products stimulated the integration of high-pressure technologies in food processing compared to conventional thermal processing. While commercial thermal pasteurization is effective in preserving beverages; high pressure-based processing technologies ensure a substantial decrease in microorganisms and spoilage enzymes as well as ensuring minimal impact on the nutrients content and sensory quality. Therefore, this article reviews the potential of high-pressure processing, high-pressure homogenization, ultrahigh-pressure homogenization, high-pressure carbon dioxide/supercritical carbon dioxide, and their updated applications to better preserve the quality of fruit juices and beverages. Pressure-based technologies can assist in reducing the number of ingredients by eliminating the need for certain additives for product stability and preservatives used for food safety and shelf-life extension. Available data highlight important limitations for clean-label food production, represented by the need to establish pressure optimization, microbiological and safe handling in the absence and/or in the presence of a low level of synthetic preservatives. More research is needed for reliable process validation with a focus on process characterization (temperature fields, thermal heterogeneity, and residence time distributions) and sterilization indicators, or mixtures thereof, to implement this promising technology. Highlights: Clean label foods are consumer-recognized as natural, premium, and wholesome. High-pressure based technologies have been investigated to stabilize beverages. High pressure processing retains freshness as well as nutritional/sensorial quality. High-pressure technologies are combined with natural additives or other technologies. Combination of high pressure and CO2 mitigates the deficiency of using each treatment alone.