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Hurdle Technologies Using Ultraviolet Irradiation as Preservation Strategies in Fruit Juices: Effects on Microbial, Physicochemical, and Sensorial Qualities

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Abstract

Non-thermal processes are employed to decontaminate juice products with less negative impact on biochemical, sensorial, and nutritional properties of the products compared with traditional thermal processing. Different non-thermal technologies have been investigated to improve the quality and/or avoid undesirable changes in fruit juices that include ultraviolet (UV) irradiation, pulsed electric field (PEF), ultrasonication, ozonation, high-pressure processing, and membrane filtration. In this review, which focuses on current studies, largely from a decade ago, the combined impacts of UV irradiation and other non-thermal technologies (hurdle concept) on fresh fruit juices are addressed. The extensively researched products regarding the application of UV light processing to improve safety, maintain overall quality, and prolong shelf life were apple and orange juices. Based on the studies reviewed, the hurdle techniques (e.g., UV + PEF, UV + mild heat at 50 °C, UV-C + coupled microwave, UV + ultrasonication) reduced (> 5 log) spoilage/pathogenic microbes, viruses, and inactivated enzymes, while maintaining the fresh-like nutritional and sensorial quality of juices. However, achieving the right balance and synergy in hurdle technologies can be a challenge which should be more addressed in the future studies. Human trials also indicated that UV-irradiated juice had no cytotoxic effects on normal intestinal cells, but it stopped human colon cancer cells from growing. Treating fruit juices with UV in combination with other non-thermal hurdles could be an alternative to traditional thermal processing technologies in the food industry. However, commercialization, scale-up, regulatory, safety, economic, and ethical concerns of these technologies should be taken into consideration.

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Funding

This research is funded by Chulalongkorn University (No. ReinUni_65_03_33_22). This study is supported by the Second Century Fund (C2F), Chulalongkorn University for granting a postdoctoral fellowship to Dr. Saeid Jafari, and Dr. Khursheed Ahmad Shiekh. The Faculty of Science, Chulalongkorn University, was also acknowledged to support this work.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand

    Saeid Jafari, Khursheed Ahmad Shiekh, Isaya Kijpatanasilp & Kitipong Assatarakul

  2. Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY, 14853-5701, USA

    Khursheed Ahmad Shiekh & Randy W. Worobo

  3. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti street 6, Zagreb, Croatia

    Anet Režek Jambrak

  4. Department of Food Science, University of Otago, Dunedin, 9054, New Zealand

    Alaa El-Din Ahmed Bekhit

  5. Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, 15551, Al-Ain, United Arab Emirates

    Sajid Maqsood

  6. Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, University Putra Malaysia, Serdang, Selangor (43300), Malaysia

    Mahdi Ebrahimi

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  1. Saeid Jafari
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  2. Khursheed Ahmad Shiekh
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  9. Kitipong Assatarakul
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Contributions

Saeid Jafari and Khursheed Ahmad Shiekh: investigation and writing—original draft. Anet Režek Jambrak, Randy W. Worobo, Alaa El-Din Ahmed Bekhit, Sajid Maqsood, Isaya Kijpatanasilp, and Mahdi Ebrahimi: review and editing. Kitipong Assatarakul: conceptualization, funding acquisition, writing—original, review and editing, project administration, and supervision.

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Correspondence to Kitipong Assatarakul.

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Jafari, S., Shiekh, K.A., Jambrak, A.R. et al. Hurdle Technologies Using Ultraviolet Irradiation as Preservation Strategies in Fruit Juices: Effects on Microbial, Physicochemical, and Sensorial Qualities. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03385-1

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