The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In
commercial fruit juice production, a variety of approaches are applied to inactivate …

Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and
extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

Background The challenges encountered in the utilisation of biomacromolecules as
functional ingredients can be overcome through modification of their structural elements …

Background Watermelon juice has gained a lot of consumer interest in recent years due to
its richness in phytochemical lycopene and its high antioxidant activity. The water activity of …

Freshly squeezed watermelon juice was subjected to thermosonication treatments with
processing variables of temperature (25–45° C), amplitude level (24.1–60μm) and …

Fruit juices and other beverages constitute an important source of bioactive compounds, but
thermal processing may reduce their contents thus decreasing natural nutritive value of …

Background The inherent acidity of fruit products acts as a hurdle to microbial growth;
however, enzymatic stability is still a concern for its shelf-life. In the last two decades, the fruit …

Treatment of fruit and vegetable juices with pulsed electric field (PEF) process is one of the
promising non-thermal technologies with the great potential for microbial and enzymes …