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Table 6 Effect of different non-thermal technologies on the quality of apple juice

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)

  1. PPO polyphenol oxidase, POD peroxidase, TPC total phenolic content