Application advantages of new non-thermal technology in juice browning control: A comprehensive review
Yuanyuan Zhu, Min Zhang, Arun S. Mujumdar, Yaping Liu
Abstract
Fruit juices are a rich source of the bioactive compounds. Most fruit juices are rich in vitamins and organic acids that are easily absorbed by the human body. However, improper processing methods will weaily lead to stored juice suffers adverse browning reactions, which has been an important problem faced by the juice processing industry. Increasing consumer demand for safer, more nutritious products has made it difficult for traditional browning control technologies to meet the need of consumers, this has contributed to the rapid development of non-traditional processing technologies. In this paper, the traditional browning prevention and control methods are briefly summarized, and several emerging non-thermal processing techniques are detailed reviewed along with an assessment of their commercialization potential and their application advantages.