Vol. 9, Issue 9 (2020)

Author(s):
Harsh P Sharma, Vaishali, Arpit Patel, Sugandha Sharma and SH Akbari

Abstract:
Juice is defined in the most general sense as the extractable fluid contents of cells or tissues. Juices, in general, are good sources of vitamins and minerals and other valuable components to human health. Fruit juices are highly perishable commodity and are thermally processed to aid their preservation. However, heat processing particularly under severe conditions may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some bioactive compounds.In pasteurization, sterilization and blanching, the use of heat can destroy nutrients such as thermally labile vitamins and also components responsible for product flavor and taste.Non thermal technologies are preservation treatments that are effective at ambient or sub-lethal temperatures, thereby minimizing negative thermal effects on fruit juice nutritional and quality parameters.High pressure processing (HPP) is a non-thermal food preservation technique for microbial and enzyme inactivation with reduced effects on nutritional and quality parameters when compared to thermal treatments.High Pressure Processing can provide safe product with reduced processing time and maintain maximum fresh-like flavor and taste in the product due to the lower processing temperatures. Moreover, it is environment friendly since it requires only electrical energy and no waste by-products generated. Therefore, High Process-treated fruit juices are superior in fruit juice preservation in the areas of microbial inactivation, sensory improvement and shelf-life extension to those of juices preserved in the traditional way by heat treatment.