From: Recent progress and future perspectives on non-thermal apple juice processing techniques
S. No | Non-Thermal Technique | Treatment Parameters | Changes in Quality of Apple Juice | References |
---|---|---|---|---|
1 | High Hydrostatic Pressure Processing | 400 MPa 25 °C | Inactivation of Escherichia coli 29,055 and achieved more than 5 log reduction | (Ramaswamy et al. 2003) |
0.1–700 MPa & 20–80 °C | Synergistic effect on PPO inactivation above 300 MPa | (Buckow et al. 2009) | ||
US-HPP 450 MPa | Inactivated PPO and microbial content and improved bioactive contents (TPC & antioxidants) | (Abid, Jabbar, Wu, Hashim, Hu, Lei, & Zeng 2014) | ||
2 | Pulsed Electric Field | 18–30 kV/cm & 86–172 μs | Inactivated Different strains of E.Coli and achieved 5 log reductions. Temperature was maintained below 35 °C | (Evrendilek et al. 1999) |
38.5 kV/cm and 300 μs at 50 °C | 70% inactivation of PPO and retained physiochemical and biochemical properties | (Sanchez-Vega et al. 2009) | ||
40 kV/cm for 100 μs + 50 °C | 70% inactivation of PPO and POD in apple juice | (Riener et al. 2008) | ||
3 | Hydrodynamic Cavitation | 3000–3600 rpm using shock wave power reactor. | 6.27 log reduction of Saccharomyces cervisiae. | (Milly et al. 2008) |
4 | Cold Plasma | Plasma at 10.5 kV for 5 mins | Inactivated around 84% PPO and enhanced TPC by 64% | (Illera et al. 2019) |
5 | Pulsed Light | 2.4 J/cm2–71.6 J/cm2 at interval for 3 s | 5.8 log cycle reduction of S. cervisiae in apple juice. | (Ferrario et al. 2015) |
6 | Ozone Processing | 1–4.8% (w/w) & processing time 0–10 min | Degraded the colour, rheological properties and phenolic content of apple juice | (Torres et al. 2011) |