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ABSTRACT
Fruit juices are a rich source of the bioactive compounds. Most fruit juices are rich in vitamins and organic acids that are easily absorbed by the human body. However, improper processing methods will weaily lead to stored juice suffers adverse browning reactions, which has been an important problem faced by the juice processing industry. Increasing consumer demand for safer, more nutritious products has made it difficult for traditional browning control technologies to meet the need of consumers, this has contributed to the rapid development of non-traditional processing technologies. In this paper, the traditional browning prevention and control methods are briefly summarized, and several emerging non-thermal processing techniques are detailed reviewed along with an assessment of their commercialization potential and their application advantages.
Acknowledgments
We acknowledge the financial support from National Key R&D Program of China (Contract No. 2018YFD0400801), the 111 Project (BP0719028), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003), National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205), all of which enabled us to carry out this study.
Disclosure statement
No potential conflict of interest was reported by the author(s).