Emerging non‐thermal technologies for enhanced quality and safety of fruit juices
Donald Lyngdoh Nonglait, Salman M. Chukkan, Shalini S. Arya, Mohmad Sayeed Bhat, Roji Waghmare
Abstract
Summary The importance of healthy foods has widely grown with consumers' rising demand and is an excellent area of interest for the food industry to improve global health status and provide sustainable economic prosperity. Fruit juices are immunity‐boosting foods loaded with bio‐actives, offering functional and physiological benefits. While fruit juice processing is a crucial determiner of juice quality, the employed technologies should meet the global sustainable development goals. This fact has elevated the emergence of innovative minimal‐processing techniques. These technologies aim at retaining phytochemicals and nutrients while destroying pathogenic microorganisms and deactivating enzymatic activity, thereby extending the shelf‐life of fruit juices.