Fruit juice production using ultraviolet pasteurization: a review
Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been...
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| Format: | Article |
| Language: | English |
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M D P I AG
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/54354/ http://psasir.upm.edu.my/id/eprint/54354/1/Fruit%20juice%20production%20using%20ultraviolet%20pasteurization.pdf |
| _version_ | 1848852522200989696 |
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| author | Abdul Karim Shah, Nor Nadiah Shamsudin, Rosnah Abdul Rahman, Russly Mohd Adzahan, Noranizan |
| author_facet | Abdul Karim Shah, Nor Nadiah Shamsudin, Rosnah Abdul Rahman, Russly Mohd Adzahan, Noranizan |
| author_sort | Abdul Karim Shah, Nor Nadiah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of the products. However, due to the physicochemical characteristics of fruit juice, application of UV-C does have certain limitations and thus, there is a need to further study the effects of UV-C-treatment and equipment design. Critical decisions on the type of fruit product, juice color, juice composition, and juice physical characteristics, among other variables, are imperative to produce a safe and wholesome juice. Therefore, this paper serves as a source for development of UV-C technology for pasteurization and shelf-life extension of fruit juice to successfully obtain a final product with minimal changes of its nutritional component without neglecting the microbial safety. It reviews previous literatures involving ultraviolet-treated fruit juices, ranging from popular apple and orange juice to lesser-known pummelo and pitaya juice. The review also covers the aspect of microbiological and chemical safety, quality, and sensory characteristics as well as hurdle technology involving UV-C as the main method and the market potential with its cost implication of UV-C technology. |
| first_indexed | 2025-11-15T10:39:25Z |
| format | Article |
| id | upm-54354 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:39:25Z |
| publishDate | 2016 |
| publisher | M D P I AG |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-543542018-03-14T04:47:12Z http://psasir.upm.edu.my/id/eprint/54354/ Fruit juice production using ultraviolet pasteurization: a review Abdul Karim Shah, Nor Nadiah Shamsudin, Rosnah Abdul Rahman, Russly Mohd Adzahan, Noranizan Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of the products. However, due to the physicochemical characteristics of fruit juice, application of UV-C does have certain limitations and thus, there is a need to further study the effects of UV-C-treatment and equipment design. Critical decisions on the type of fruit product, juice color, juice composition, and juice physical characteristics, among other variables, are imperative to produce a safe and wholesome juice. Therefore, this paper serves as a source for development of UV-C technology for pasteurization and shelf-life extension of fruit juice to successfully obtain a final product with minimal changes of its nutritional component without neglecting the microbial safety. It reviews previous literatures involving ultraviolet-treated fruit juices, ranging from popular apple and orange juice to lesser-known pummelo and pitaya juice. The review also covers the aspect of microbiological and chemical safety, quality, and sensory characteristics as well as hurdle technology involving UV-C as the main method and the market potential with its cost implication of UV-C technology. M D P I AG 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/54354/1/Fruit%20juice%20production%20using%20ultraviolet%20pasteurization.pdf Abdul Karim Shah, Nor Nadiah and Shamsudin, Rosnah and Abdul Rahman, Russly and Mohd Adzahan, Noranizan (2016) Fruit juice production using ultraviolet pasteurization: a review. Beverages, 2 (3). pp. 1-20. ISSN 2306-5710 http://www.mdpi.com/2306-5710/2/3/22 Ultraviolet irradiation; Fruit juice; Pasteurization; Quality; Beverages 10.3390/beverages2030022 |
| spellingShingle | Ultraviolet irradiation; Fruit juice; Pasteurization; Quality; Beverages Abdul Karim Shah, Nor Nadiah Shamsudin, Rosnah Abdul Rahman, Russly Mohd Adzahan, Noranizan Fruit juice production using ultraviolet pasteurization: a review |
| title | Fruit juice production using ultraviolet pasteurization: a review |
| title_full | Fruit juice production using ultraviolet pasteurization: a review |
| title_fullStr | Fruit juice production using ultraviolet pasteurization: a review |
| title_full_unstemmed | Fruit juice production using ultraviolet pasteurization: a review |
| title_short | Fruit juice production using ultraviolet pasteurization: a review |
| title_sort | fruit juice production using ultraviolet pasteurization: a review |
| topic | Ultraviolet irradiation; Fruit juice; Pasteurization; Quality; Beverages |
| url | http://psasir.upm.edu.my/id/eprint/54354/ http://psasir.upm.edu.my/id/eprint/54354/ http://psasir.upm.edu.my/id/eprint/54354/ http://psasir.upm.edu.my/id/eprint/54354/1/Fruit%20juice%20production%20using%20ultraviolet%20pasteurization.pdf |