Naslov
Comparing the effects of thermal and non- thermal technologies on pomegranate juice quality: A review

Autori
Putnik, Predrag ; Kresoja, Željka ; Bosiljkov, Tomislav ; Režek Jambrak, Anet ; Barba, Francisco J. ; Lorenzo, Jose M. ; Roohinejad, Shahin ; Granato, Daniel ; Žuntar, Irena ; Bursać Kovačević, Danijela

Izvornik
Food chemistry (0308-8146) 279 (2019); 150-161

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Pomegranate juice ; Ultraviolet light ; High-pressure processing ; Ultrasound ; Pulsed electric field ; Cold plasma

Sažetak
The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti- inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non- thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non- thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limited scientific literature concerning the use of non-thermal technologies for preservation of PJ. Therefore, this review focuses on PJ preservation by using non-thermal technologies. In conclusion, pomegranate is an economical crop that can justify the use of advanced non- thermal technologies for PJ preservation, as consumers’ interest can offset the expenses associated with investments in alternative technological options and processing adjustments.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Inozemne institucije koautora na radu:
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food
Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy,
Universitat de València, València, Spain ;
Centro Tecnológico de la Carne de Galicia, Spain ;
Department of Food Science and Nutrition, University of Minnesota, USA ;
Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz
University of Medical Sciences, Shiraz, Iran ;
Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa,
Brazil

POVEZANOST RADA