Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainabl...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/6/699 |
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| author | Predrag Putnik Branimir Pavlić Branislav Šojić Sandra Zavadlav Irena Žuntar Leona Kao Dora Kitonić Danijela Bursać Kovačević |
| author_facet | Predrag Putnik Branimir Pavlić Branislav Šojić Sandra Zavadlav Irena Žuntar Leona Kao Dora Kitonić Danijela Bursać Kovačević |
| author_sort | Predrag Putnik |
| collection | DOAJ |
| description | Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization. |
| first_indexed | 2024-03-10T19:27:41Z |
| format | Article |
| id | doaj.art-699c7c5ada404d39acf8bbead7feeec2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:27:41Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-699c7c5ada404d39acf8bbead7feeec22023-11-20T02:25:23ZengMDPI AGFoods2304-81582020-06-019669910.3390/foods9060699Innovative Hurdle Technologies for the Preservation of Functional Fruit JuicesPredrag Putnik0Branimir Pavlić1Branislav Šojić2Sandra Zavadlav3Irena Žuntar4Leona Kao5Dora Kitonić6Danijela Bursać Kovačević7Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, SerbiaDepartment of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, CroatiaFaculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovačića 1, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaFunctional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization.https://www.mdpi.com/2304-8158/9/6/699functional fruit juicehurdle technologynon-thermal processingpreservationqualityprobiotic |
| spellingShingle | Predrag Putnik Branimir Pavlić Branislav Šojić Sandra Zavadlav Irena Žuntar Leona Kao Dora Kitonić Danijela Bursać Kovačević Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices Foods functional fruit juice hurdle technology non-thermal processing preservation quality probiotic |
| title | Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices |
| title_full | Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices |
| title_fullStr | Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices |
| title_full_unstemmed | Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices |
| title_short | Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices |
| title_sort | innovative hurdle technologies for the preservation of functional fruit juices |
| topic | functional fruit juice hurdle technology non-thermal processing preservation quality probiotic |
| url | https://www.mdpi.com/2304-8158/9/6/699 |
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