Emerging Preservation Methods for Fruit Juices and Beverages

Traditionally, the shelf-life stability of juices has been achieved by thermal processing. Low temperature long time (LTLT) and high temperature short time (HTST) treatments are the most commonly used techniques for juice pasteurization. However, thermal pasteurization tends to reduce the product quality and freshness. Therefore, some non-thermal pasteurization methods have been proposed during the last couple of decades, including high hydrostatic pressure (HHP), high pressure homogenization (HPH), pulsed electric field (PEF), and ultrasound (US). These emerging techniques seem to have the potential to provide “fresh-like” and safe fruit juices with prolonged shelf-life. Some of these techniques have already been commercialized. Some are still in the research or pilot scale. The first part of the chapter will give an update of these emerging non-thermal techniques.