Authors: Tiwari, B.K.¹; O'Donnell, C.P.¹; Muthukumarappan, K.²; Cullen, P.J.³

Source: Stewart Postharvest Review, Volume 4, Number 5, October 2008 , pp. 1-6(6)

Publisher: Stewart Postharvest Solutions

Abstract:

Purpose of review: This paper reviews the efficacy of power ultrasound, an emerging non-thermal food preservation technique, for fruit juices and highlights changes in key quality and nutritional parameters for fruit juices.

Findings: Ultrasound is a promising non-thermal food preservation technique which has been identified as a potential technology to meet the United States Food and Drug Administration's requirement of a 5 log reduction in pertinent microorganisms found in fruit juices. Compared with thermal processing, literature indicates reduced adverse effects of ultrasound on key quality and nutritional parameters.

Directions for future research: Further research should focus on investigating the efficacy of ultrasound for juice preservation in combination with other non-thermal technologies. It is important to identify the critical extrinsic and intrinsic control parameters governing both the efficacy and quality effects of complex fluids such as fruit juices.

Keywords: ULTRASOUND; FRUIT JUICES; ENZYME INACTIVATION; COLOUR; ASCORBIC ACID

Document Type: Research article

DOI: http://dx.doi.org/10.2212/spr.2008.5.6

Affiliations: 1: Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Bel- field, Dublin 4, Ireland 2: Agricultural and Biosystems Engineering Department, South Dakota State University, Brookings, SD, USA 3: School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin 1, Ireland

Publication date: 2008-10-01

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