Recent Studies on Healthy Nutrients Changing in Fruit Juices Processed with Non-thermal Technologies

  • Erdal Ağçam
  • Burcu Dündar
  • Süleyman Polat
  • Asiye Akyildiz


Fruit juices are the most preferred beverage around the world due to their high content of healthy nutrients and being source of antioxidants, such as vitamins, phenolic and carotenoid compounds. Fruit juices contain some vitamins, phenolic and carotenoid compounds having important antioxidant function that scavenge free radicals damaging cells with reacting structural molecules and reduce cardiovascular diseases. Therefore, they are unique for growth, maintenance and well-being of human life. Nowadays consumer demands have tendency around both safe to consume and minimal processed foods. Therefore, food processing industry has made an effort in order to improve processing technologies having potential to fulfill these consumer demands in final product. In the last decades, promising non-thermal food processing technologies, such as pulsed electric fields (PEF), high pressure processing (HPP), ultrasound processing (UP) and ultraviolet light processing (UVLP), have been alternatively developed to the traditional thermal pasteurization for extending shelf life and minimizing loss of healthy nutrients of fruit juices. In the present book chapter, effect of non-thermal technologies (PEF, HPP, UP and UVLP) on fruit juices, health related compounds (vitamins, phenolic and carotenoid compounds) were evaluated and discussed from the perspective of recent published research studies in the literature.


Non-thermal processing technologies Fruit juices Carotenoids Vitamins Phenolics 


  1. Aaby K, Grimsbo IH, Hovda MB, Rode TM (2018) Effect of high pressure and thermal processing on shelf life and quality of strawberry puree and juice. Food Chem 260:115–123. Scholar
  2. Aadil RM, Zeng XA, Ali A, Zheng F, Farrooq MA, Han Z, Khalid S, Jabbar S (2015a) Influence of different pulsed electric field strengths on the quality of the grapefruit juice. Int J Food Sci Technol 50:2290–2296CrossRefGoogle Scholar
  3. Aadil RM, Zeng XA, Zhang ZH, Wang MS, Han Z, Jing H, Jabbar S (2015b) Thermosonication: a potential technique that influences the quality of grapefruit juice. Int J Food Sci Technol 50(5):1275–1282CrossRefGoogle Scholar
  4. Aadil RM, Zeng XA, Han Z, Anees AS, Khalil A, Rahman UU, Khan M, Mehmood T (2017) Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice. J Food Process Preserv 42:e13507. Scholar
  5. Aadil RM, Zeng XA, Han Z, Sahar A, Khalil AA, Rahman UU, Mehmood T (2018) Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice. J Food Process Preserv 42(2):e13507CrossRefGoogle Scholar
  6. Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, Zeng X (2014) Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrason Sonochem 21(1):93–97CrossRefPubMedGoogle Scholar
  7. Agcam E, Akyildiz A, Evrendilek GA (2014a) Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. Food Chem 143:354–361CrossRefPubMedGoogle Scholar
  8. Agcam E, Akyildiz A, Evrendilek GA (2014b) Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model. Food Chem 165:70–76CrossRefPubMedGoogle Scholar
  9. Agcam E, Akyildiz A, Evrendilek GA (2016) A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments. Food Bioprod Process 99:90–98CrossRefGoogle Scholar
  10. Ağçam E, Akyıldız A, Balasubramaniam VM (2017) Optimization of anthocyanins extraction from black carrot pomace with thermosonication. Food Chem 237:461–470CrossRefPubMedGoogle Scholar
  11. Akhtar S, Rauf A, Imran M, Qamar M, Riaz M, Mubarak MS (2017) Black carrot (Daucus carota L.), dietary and health promoting perspectives of its polyphenols: a review. Trends Food Sci Technol 66:36–47. Scholar
  12. Al-juhaimi F et al (2018) Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. J Food Sci Technol 55:3872–3880CrossRefPubMedPubMedCentralGoogle Scholar
  13. Aguilar K, Garvín A, Ibarz A, Augusto PE (2017) Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics sonochemistry, 37:375–381Google Scholar
  14. Balasubramaniam VM, Martínez-Monteagudo SI, Gupta R (2015) Principles and application of high pressure-based technologies in the food industry. Annu Rev Food Sci Technol 6:435–462. Scholar
  15. Balasubramaniam VM, Yousef AE, Wan J, Husain A (2016) Kinder, gentler food processing. Food Technol 70:21Google Scholar
  16. Barba FJ, Mariutti LRB, Braganolo N, Mercadante AZ, Barbosa-Canovas GV, Orlien V (2017) Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and non-thermal processing. Trends Food Sci Technol 67:195–206. Scholar
  17. Begum M, Hocking AD, Miskelly DI (2009) Inactivation of food spoilage fungi by ultra violet (UVC) irradiation. Int J Food Microbiol 129(1):74–77CrossRefPubMedGoogle Scholar
  18. Bhat R (2016) Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice. Food Chem 213:635–640CrossRefPubMedGoogle Scholar
  19. Bhat R, Goh KM (2017) Sonication treatment convalesce the overall quality of hand-pressed strawberry juice. Food Chem 215:470–476CrossRefPubMedGoogle Scholar
  20. Bhat R, Stamminger R (2015) Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice. Food Sci Technol Int 21(5):354–363CrossRefPubMedGoogle Scholar
  21. Bhat R, Kamaruddin NS, Min-Tze L, Karim AA (2011) Sonication improve kasturi lime (Citrus microcarpa) juice quality. Ultrasonic Sonochemistry, 18(6):1295–1300Google Scholar
  22. Bintsis T, Litopoulou-Tzanetaki E, Robinson RK (2000) Existing and potential applications of ultraviolet light in the food industry–a critical review. J Sci Food Agric 80(6):637–645CrossRefPubMedGoogle Scholar
  23. Bisconsin Junior A, Alvarenga JFR, Rosenthal A, Monteiro M (2015) Effect of high hydrostatic pressure on ascorbic acid, phenolic compounds and antioxidant activity of Pera Rio orange juice. J Food Process Technol 6:416–422Google Scholar
  24. Bobinaitė R, Pataro G, Lamanauskas N, Šatkauskas S, Viškelis P, Ferrari G (2015) Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products. J Food Sci Technol 52(9):5898–5905. Scholar
  25. Boussetta N, Vorobiev E, Le LH, Cordin-Falcimaigne A, Lanoisselle JL (2012) Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds. LWT-Food Sci Technol 46:127–134CrossRefGoogle Scholar
  26. Buckow R, Ng S, Toepfl S (2013) Pulsed electric field processing of orange juice: a review on microbial, enzymatic, nutritional, and sensory quality and stability. Compr Rev Food Sci Food Saf 12.
  27. Buniowska M, Carbonell-Capella JM, Frigola A, Esteve MJ, Buniowska M et al (2017) Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana. Food Chem 221:1834–1842CrossRefPubMedGoogle Scholar
  28. Camiro-Cabrera M, Escobedo-Avellaneda Z, Salinas-Roca B, Martin-Belloso O, Welti-Chanes J (2017) High hydrostatic pressure and temperature applied to preserve the antioxidant compounds of mango pulp (Mangifera indica L). Food Bioprocess Technol 10:639–649CrossRefGoogle Scholar
  29. Canitez N (2002) Pasteurization of apple cider with UV irradiation. Doctoral dissertation, MSc thesis, University of Maine, OronoGoogle Scholar
  30. Cervantes-Elizarrarás A, Piloni-Martini J, Ramírez-Moreno E, Alanís-García E, Güemes-Vera N, Gómez-Aldapa CA, del Socorro Cruz-Cansino N (2017) Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: optimization using response surface methodology. Ultrason Sonochem 34:371–379CrossRefPubMedGoogle Scholar
  31. Chakraborty S, Rao PS, Mishra HN (2015) Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree. Innov Food Sci Emerg 28:10–21. Scholar
  32. Chatterley C, Linden K (2010) Demonstration and evaluation of germicidal UV-LEDs for point-of-use water disinfection. J Water Health 8(3):479–486CrossRefPubMedGoogle Scholar
  33. Chen J, Tao X-Y, Sun A-D, Wang Y, Liao X-J, Li L-N, Zhang S (2014) Influence of pulsed electric field and thermal treatments on the quality of blueberry juice. Int J Food Prop 17(7):1419–1427. Scholar
  34. Chen D, Pang X, Zhao J, Gao L, Liao X, Wu J, Li Q (2015) Comparing the effects of high hydrostatic pressure and high temperature short time on papaya beverage. Innov Food Sci Emerg 32:16–28. Scholar
  35. Cheng L, Soh C, Liew S, Teh F (2007) Effects of sonication and carbonation on guava juice quality. Food Chemistry, 104(4):1396–1401Google Scholar
  36. Demir H, Kılınç A (2018) Termosonikasyon Uygulamasının Bal Kabağı Suyunun Biyoaktif Bileşen Ve Antioksidan Kapasitesi Üzerine Etkisi. GIDA 43(5):787–799CrossRefGoogle Scholar
  37. Dhakal S, Balasubramaniam VM, Cocuron JC, Alonso AP, Agcam E, Kamat S (2017) Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices. Food Bioprocess Technol 10:1959–1969CrossRefGoogle Scholar
  38. Dhakal S, Balasubramaniam VM, Ayvaz H, Rodriguez-Saona LE (2018) Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment. J Food Eng 224:62–70. Scholar
  39. Dundar B, Agcam E, Akyildiz A (2019) Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters. Food Chem 276:494–502CrossRefPubMedGoogle Scholar
  40. Dziadek K, Kopeć A, Dróżdż T, Kiełbasa P, Ostafin M, Bulski K, Oziembłowski M (2019) Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice. J Food Sci Technol.
  41. Elez-Martínez P, Odriozola-Serrano I, Oms-Oliu G, Soliva-Fortuny R, Martín-Belloso O (2017) Effects of pulsed electric fields processing strategies on health-related compounds of plant-based foods. Food Eng Rev 9:213–225. Scholar
  42. Escobedo-Avellaneda Z, Gutierrez-Uribe J, Valdez-Fragoso A, Torres JA, Welti-Chanes J (2015) High hydrostatic pressure combined with mild temperature for the preservation of comminuted orange: effects on functional compounds and antioxidant activity. Food Bioprocess Technol 8:1032–1044CrossRefGoogle Scholar
  43. Evrendilek GA, Çelik P, Ağçam E, Akyildiz A (2017) Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice. J Food Process Eng 40.
  44. Fernández-Jalao I, Sánchez-Moreno C, De Ancos B (2018) Effect of high-pressure processing on flavonoids, hydroxycinnamic acids, dihydrochalcones and antioxidant activity of apple ‘Golden Delicious’ from different geographical origin. Innov Food Sci Emerg.
  45. Francou A, Hebel P, Braesco V, Drewnowski A (2015) Consumption patterns of fruit and vegetable juices and dietary nutrient density among French children and adults. Nutrients 7:6073–6087CrossRefPubMedPubMedCentralGoogle Scholar
  46. Fundo JF, Miller FA, Mandro GF, Tremarin A, Brandão TR, Silva CL (2019) UV-C light processing of Cantaloupe melon juice: evaluation of the impact on microbiological, and some quality characteristics, during refrigerated storage. LWT-Food Sci Technol 103:247–252CrossRefGoogle Scholar
  47. Feril LB Jr, Kondo T (2005) Major factors involved in the inhibition of ultrasoundinduced free radical production and cell killing by pre-sonication incubation or by high cell density. Ultrasonics Sonochemistry, 12(5):353–357Google Scholar
  48. Ferrario M, Schenk M, Carrillo MG, Guerrero S (2018) Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract. Food Chemistry, 269:567–576.
  49. Gabriel AA (2012) Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice. Food Control 25(2):425–432CrossRefGoogle Scholar
  50. Ganessingh V, Sahibdeen R, Maharaj R (2018) An evaluation of the impact of novel processing technologies on the phytochemical composition of fruits and vegetables. Intech, Rijeka. Scholar
  51. García-Parra J, González-Cebrino F, Delgado-Adámez J, Cava R, Martín-Belloso O, Élez-Martínez P, Ramírez R (2017) Effect of high-hydrostatic pressure and moderateintensity pulsed electric field on plum. Food Sci Technol Int 24(2):145–160CrossRefPubMedGoogle Scholar
  52. González-Casado S, Martín-Belloso O, Elez-Martínez P, Soliva-Fortuny R (2018) Application of pulsed electric fields to tomato fruits for enhancing the bioaccessibility of carotenoids in derived products. Food Funct 9:2282–2289CrossRefPubMedGoogle Scholar
  53. Guerrero-Beltrán JA, Barbosa-Cánovas GV (2004) Review: Advantages and limitations on processing foods by UV light. Food Sci Technol Int 10(3):137–147CrossRefGoogle Scholar
  54. Guerrouj K, Sánchez-Rubio M, Taboada-Rodríguez A, Cava-Roda RM, Marín-Iniesta F (2016) Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice. Food Bioprod Process 99:20–28CrossRefGoogle Scholar
  55. Islam MS, Patras A, Pokharel B, Wu Y, Vergne MJ, Shade L, Sasges M (2016) UV-C irradiation as an alternative disinfection technique: study of its effect on polyphenols and antioxidant activity of apple juice. Innov Food Sci Emerg 34:344–351CrossRefGoogle Scholar
  56. İrkilmez MU, Başlar M, Sağdiç O, Arici M, Ertugay MF (2017) The effect of ultrasonic treatments on turbidity, microbial load, and polyphenol oxidase (PPO) activity of plum nectar. J Food Meas Charact 11(2):380–387CrossRefGoogle Scholar
  57. Jabbar S, Abid M, Wu T, Muhammad Hashim M, Hu B, Lei S, Zeng X (2014) Study on combined effects of blanching and sonication on different quality parameters of carrot juice. Int J Food Sci Nutr 65(1):28–33CrossRefPubMedGoogle Scholar
  58. Jabbar S, Abid M, Hu B, Hashim MM, Lei S, Wu T, Zeng X (2015) Exploring the potential of thermosonication in carrot juice processing. J Food Sci Technol 52(11):7002–7013CrossRefGoogle Scholar
  59. Juarez-Enriquez E, Salmeron-Ochoa I, Gutierrez-Mendez N, Ramaswamy HS, Ortega-Rivas E (2015) Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure. LWT-Food Sci Technol 62:915–919. Scholar
  60. Kentish S, Ashokkumar M (2011) The physical and chemical effects of ultrasound. In: Feng H, Barbosa-Canovas GV, Weiss J (eds) Ultrasound technologies for food and bioprocessing. Springer, London, pp 1–12. Scholar
  61. Kentish S, Feng H (2014) Applications of power ultrasound in food processing. Annu Rev Food Sci Technol 5:263–284CrossRefPubMedGoogle Scholar
  62. Korma SA, Kamal-Alahmad, Ali AH, Shoaib M, Abed SM, Yves H et al (2016) Application of pulsed electric field technology in apple juice processing. Austin J Nutr Food Sci 4(2):1080Google Scholar
  63. Koutchma T (2009) Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food Bioprocess Technol 2(2):138–155CrossRefGoogle Scholar
  64. Lamanauskas N, Pataro G, Bobinas Č, Šatkauskas S, Viškelis P, Bobinaitė R, Ferrari G (2016) Impact of pulsed electric field treatment on juice yield and recovery of bioactive compounds from raspberries and their by-products. Zemdirbyste 103(1):83–90. Scholar
  65. Lee SJ, Bang IH, Choi HJ, Min SC (2018) Pasteurization of mixed mandarin and Hallabong tangor juice using pulsed electric field processing combined with heat. Food Sci Biotechnol 27(3):669–675CrossRefPubMedPubMedCentralGoogle Scholar
  66. Leong SY, Burritt DJ, Oey I (2016) Evaluation of the anthocyanin release and health promoting properties of Pinot Noir grape juices after pulsed electric fields. Food Chem 196:833–841CrossRefPubMedGoogle Scholar
  67. Manríquez-Torres J, Sánchez-Franco J, Ramírez-Moreno E, Cruz-Cansino N, Ariza-Ortega J, Torres-Valencia J (2016) Effect of thermoultrasound on the antioxidant compounds and fatty acid profile of blackberry (Rubus fruticosus spp.) juice. Molecules 21(12):1624CrossRefPubMedCentralGoogle Scholar
  68. Martín-Belloso O, Marsellés-Fontanet AR, Elez-Martínez P (2014) Food safety aspects of pulsed electric fields. In: Emerging technologies for food processing. Academic, San Diego, pp 169–178CrossRefGoogle Scholar
  69. Martínez-Flores HE, Garnica-Romo MG, Bermúdez-Aguirre D, Pokhrel PR, Barbosa-Cánovas GV (2015) Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. Food Chem 172:650–656CrossRefPubMedGoogle Scholar
  70. Mtaoua H, Anchez-Vega RS, Ferchichi A, Mart In-Belloso O (2017) Impact of high-intensity pulsed electric fields or thermal treatment on the quality attributes of date juice through storage. J Food Process Preserv.
  71. Nayak PK, Chandrasekar CM, Kesavan RK (2018) Effect of thermosonication on the quality attributes of star fruit juice. J Food Process Eng 41(7):e12857CrossRefGoogle Scholar
  72. Netzel M et al (2007) Cancer cell antiproliferation activity and metabolism of black carrot anthocyanins. Innov Food Sci Emerg 8:365–372. Scholar
  73. Nigro F, Ippolito A, Lima G (1998) Use of UV-C light to reduce Botrytis storage rot of table grapes. Postharvest Biol Tec 13(3):171–181CrossRefGoogle Scholar
  74. Noci F, Riener J, Walkling-Ribeiro M, Cronin DA, Morgan DJ, Lyng JG (2008) Ultraviolet irradiation and pulsed electric fields (PEF in a hurdle strategy for the preservation of fresh apple juice. J. Food Eng. 85:141–146Google Scholar
  75. Pan J, Vicente AR, Martínez GA, Chaves AR, Civello PM (2004) Combined use of UV-C irradiation and heat treatment to improve postharvest life of strawberry fruit. J Sci Food Agric 84(14):1831–1838CrossRefGoogle Scholar
  76. Pataro G, Carulloa D, Bobinaite R, Donsìa G, Ferraria G (2017) Improving the extraction yield of juice and bioactive compounds from sweet cherries and their by-products by pulsed electric fields. Chem Eng Trans 57.
  77. Pokhrel PR, Bermúdez-Aguirre D, Martínez-Flores HE, Garnica-Romo MG, Sablani S, Tang J, Barbosa-Cánovas GV (2017) Combined effect of ultrasound and mild temperatures on the inactivation of E. coli in fresh carrot juice and changes on its physicochemical characteristics. J Food Sci 82(10):2343–2350CrossRefPubMedGoogle Scholar
  78. Praporscic I, Shynkaryk M, Lebovka NI, Vorobiev E (2007) Analysis of juice colour and dry matter content during pulsed electric field enhanced expression of soft plant tissues. J Food Eng 79:662–670CrossRefGoogle Scholar
  79. Puértolas E, Cregenzán O, Luengo E, Álvarez I, Raso J (2013) Pulsed electric-field-assisted extraction of anthocyanins from purple fleshed potato. Food Chem 136:1330–1336CrossRefPubMedGoogle Scholar
  80. Raj AS, Chakraborty S, Rao PS (2019) Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice – impact on colour and nutritional attributes. LWT-Food Sci Technol 99:119–127. Scholar
  81. Rastogi NK (2010) Food processing on physicochemical changes of foods: a review. In: Devahastin S (ed) Physicochemical aspects of food engineering and processing. CRC Press, Boca Raton, pp 107–108Google Scholar
  82. Ricci A, Parpinello GP, Versari A (2018) Recent advances and applications of pulsed electric fields (PEF) to improve polyphenol extraction and colour release during red winemaking. Beverages 4(1):8CrossRefGoogle Scholar
  83. Rodríguez-Roque MJ, de Ancos B, Sánchez-Vega R, Sánchez-Moreno C, Cano MP, Elez-Martínez P, Martín-Belloso O (2016) Food matrix processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit-based beverages. Food Funct 7:380–389CrossRefPubMedGoogle Scholar
  84. Saeeduddin M, Abid M, Jabbar S, Wu T, Hashim MM, Awad FN, Zeng X (2015) Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions. LWT-Food Sci Technol 64(1):452–458CrossRefGoogle Scholar
  85. Santhirasegaram V, Razali Z, George DS, Somasundram C (2015) Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice. Food Bioprod Process 94:313–321CrossRefGoogle Scholar
  86. Santos V, Rodrigues S, Fernandes F (2018) Improvements on the stability and vitamin content of acerola juice obtained by ultrasonic processing. Foods 7(5):68CrossRefPubMedCentralGoogle Scholar
  87. Scheffers FR et al (2019) Pure fruit juice and fruit consumption and the risk of CVD: the European Prospective Investigation into Cancer and Nutrition-Netherlands (EPIC-NL) study. Br J Nutr 121:351–359. Scholar
  88. Sevimli-Gur C, Cetin B, Akay S, Gulce-Iz S, Yesil-Celiktas O (2013) Extracts from black carrot tissue culture as potent anticancer agents. Plant Foods Hum Nutr 68:293–298. Scholar
  89. Sreedevi P, Jayachandran LE, Rao PS (2018) Browning and bioactive composition of sugarcane juice (Saccharum officinarum) as affected by high hydrostatic pressure processing. J Food Meas Charact 12:1962–1971. Scholar
  90. Stinco CM, Pumilia G, Giuffrida D, Dugo G, Meléndez-Martínez AJ, Vicario IM (2019) Bioaccessibility of carotenoids, vitamin A and α-tocopherol, from commercial milk-fruit juice beverages: contribution to the recommended daily intake. J Food Compos Anal 78:24–32. Scholar
  91. Suslick KS, Didenko Y, Feng MM, Hyeon T, Kolbeck KJ (1999) Acoustic cavitation and its chemical consequences. Philos Trans R Soc Lond A 357:335–353CrossRefGoogle Scholar
  92. Sánchez-Moreno C, Plaza L, Elez-Martínez P, De Ancos B, Martín-Belloso O, Cano MP (2005) Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. Journal of Agricultural and Food Chemistry, 53(11):4403–4409Google Scholar
  93. Shi J, Maguer ML (2000) Lycopene in tomatoes: chemical and physical properties affected by food processing. Critical reviews in food science and nutrition, 40(1):1–42Google Scholar
  94. Tahiri I, Makhlouf J, Paquin P, Fliss I (2006) Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure. Food Res Int 39(1):98–105CrossRefGoogle Scholar
  95. Temple NJ (2000) Antioxidants and disease: more questions than answers. Nutr Res 20:449–459CrossRefGoogle Scholar
  96. Tiwari BK, O’Donnell CP, Cullen PJ (2009) Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93(2):166–171Google Scholar
  97. Tiwari U, Cummins E (2013) Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations. Food Res Int 50(2):497–506CrossRefGoogle Scholar
  98. Toepfl S, Mathys A, Heinz V, Knorr D (2006) Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Rev Int 22:405–423CrossRefGoogle Scholar
  99. Tomadoni B, Moreira MDR, Espinosa JP, Ponce A (2017) Individual and combined effects of pomegranate extract and ultrasonic treatments on kiwifruit juice quality parameters. J Food Process Eng 40(1):e12339CrossRefGoogle Scholar
  100. Torkamani AE, Niakousari M (2011) Impact of UV-C light on orange juice quality and shelf life. Int Food Res J 18(4):1265–1268Google Scholar
  101. Tran MTT, Farid, M (2004) Ultraviolet treatment of orange juices. Innovat. Food Sci. Emerg. Technol. 5:495–502Google Scholar
  102. Unluturk S (2012) Ultraviyole (Mor Ötesi) Işınlama (6. Bölüm). In: Baysal T, İçier F (eds) Gıda Mühendisliğinde Isıl Olmayan Güncel Teknikler ve Uygulamalar. Nobel Yayın Evi, Ankara, TurkeyGoogle Scholar
  103. Unluturk S, Atilgan MR (2015) Microbial safety and shelf life of UV-C treated freshly squeezed white grape juice. J Food Sci 80(8):M1831–M1841CrossRefPubMedGoogle Scholar
  104. Vieira FN, Lourenco S, Fidalgo LG, Santos SAO, Silvestre AJD, Jeronimo E, Saraiva JA (2018) Long-term effect on bioactive components and antioxidant activity of thermal and high-pressure pasteurization of orange juice. Molecules 23.
  105. Van den Berg H, Faulks R, Granado HF, Hirschberg J, Olmedilla B, Sandmann G, Southon S, Stahl W (2000) The potential for the improvement of carotenoid levels in foods and the likely systemic effects. Journal of the Science of Food and Agriculture, 80(7):880–912Google Scholar
  106. Willett WC (2002) Balancing life-style and genomics research for disease prevention. Science 296:695–698. Scholar
  107. Xu X, Deng J, Luo D, Bao Y, Liao X, Gao H, Wu J (2018) Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices. Innov Food Sci Emerg 49:1–12. Scholar
  108. Yilmaz M, Evrendilek GA (2017) Impact of the pulsed electric field treatment on bioactive food compounds: bioaccessibility and bioavailability. J Nutr Food Sci 7:605. Scholar
  109. You Y et al (2018) Influence of different sterilization treatments on the color and anthocyanin contents of mulberry juice during refrigerated storage. Innov Food Sci Emerg 48:1–10. Scholar
  110. Yuan B, Danao M-GC, Lu M, Weier SA, Stratton JE, Weller CL (2018a) High pressure processing (HPP) of aronia berry puree: pilot scale processing and a shelf-life study. Innov Food Sci Emerg 47:241–248. Scholar
  111. Yuan B, Danao M-GC, Stratton JE, Weier SA, Weller CL, Lu M (2018b) High pressure processing (HPP) of aronia berry purée: effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities. Innov Food Sci Emerg 47:249–255. Scholar
  112. Zhang Y, Liu X, Wang Y, Zhao F, Sun Z, Liao X (2016) Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing. Innov Food Sci Emerg 33:135–144. Scholar
  113. Zou Y, Jiang A (2016) Effect of ultrasound treatment on quality and microbial load of carrot juice. Food Sci Technol 36(1):111–115CrossRefGoogle Scholar

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Erdal Ağçam
    • 1
  • Burcu Dündar
    • 1
  • Süleyman Polat
    • 1
  • Asiye Akyildiz
    • 1
  1. 1.Department of Food Engineering, Faculty of AgricultureCukurova UniversityAdanaTurkey

Personalised recommendations