Abstract
The beverage industry is one of the largest food processing sectors and the elevated growth of this industry is driven by consumer awareness toward eating nutritional and healthy diets. Consuming fresh beverages is universally recommended, however, fresh fruits and vegetable juices or their blends are prone to contamination by pathogenic- and spoilage-causing microbes. Consumption of such unsound beverages has led to multiple instances of food-borne disease outbreaks in the past. To ensure the delivery of microbiologically safe juices, alongside ensuring nutritional intactness and freshness, the beverage industry employs a gamut of technologies to decontaminate juices following national or international norms and practices, eg., conventional technologies like pasteurization and sterilization (thermal technologies). However, these treatment measures are known to drastically diminish nutrients and the flavor profile of juices. Additionally, consumer awareness toward minimally-treated products has led the industry to seek alternative technologies to improve preservation practices for adequate microbial safety, while maintaining freshness and flavor. The current chapter deals with the state-of-the-art practices in decontamination of beverage products, including high-pressure, pulsed-electric, pulsed-light, ultrasound and cold-plasma, and offers new sets of opportunities for both academia and industry.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
Aadil RM, Madni GM, Roobab U, Rahman UU, Zeng XA (2019) Quality control in beverage production: an overview, 1st edn. Academic Press, New York, NY, pp 1–38. https://doi.org/10.1016/B978-0-12-816681-9.00001-1
Adulvitayakorn S, Azhari SH, Hasan H (2020) The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice. J Food Process Preserv 44:e14322. https://doi.org/10.1111/jfpp.14322
Amanina AKZ, Rosnah S, Noranizan MA, Alifdalino S (2019) UV-C effect on microbial disinfection of pineapple-mango juice blend using Dean-vortex technology. Food Res 3(4):285–294. https://doi.org/10.26656/fr.2017.3(4).113
Aneja KR, Dhiman R, Aggarwal NK, Kumar V, Kaur M (2014) Microbes associated with freshly prepared juices of citrus and carrots. Int J Food Sci 2014:408085. https://doi.org/10.1155/2014/408085
Ariza-Gracia MÁ, Cabello MP, Cebrián G, Calvo B, Álvarez I (2020) Experimental and computational analysis of microbial inactivation in a solid by ohmic heating using pulsed electric fields. Innovative Food Sci Emerg Technol 65:102440. https://doi.org/10.1016/j.ifset.2020.102440
Badwaik LS, Borah PK, Deka SC (2015) Production and purification of anti-bacterial biometabolite from wild-type lactobacillus, isolated from fermented bamboo shoot: future suggestions and a proposed system for secondary metabolite onsite recovery during continuous fermentation. Appl Biochem Biotechnol 175(4):1915–1925. https://doi.org/10.1007/s12010-014-1415-z
Barut Gök S (2021) UV-C treatment of apple and grape juices by modified UV-C reactor based on Dean vortex technology: microbial, physicochemical and sensorial parameters evaluation. Food Bioprocess Technol 14(6):1055–1066. https://doi.org/10.1007/s11947-021-02624-z
Bastianello E, Montemurro F, Fasolato L, Balzan S, Marchesini G, Contiero B, Cardazzo B, Novelli E (2016) Volatile compounds and microbial development in sonicated cloudy apple juices: preliminary results. CyTA - J Food 14(1):65–73. https://doi.org/10.1080/19476337.2015.1045432
Bevilacqua A, Petruzzi L, Perricone M, Speranza B, Campaniello D, Sinigaglia M, Corbo MR (2018) Nonthermal technologies for fruit and vegetable juices and beverages: overview and advances: nonthermal for juices and beverages … . Compr Rev Food Sci Food Saf 17(1):2–62. https://doi.org/10.1111/1541-4337.12299
Bhullar MS, Patras A, Kilanzo-Nthenge A, Pokharel B, Yannam SK, Rakariyatham K, Pan C, Xiao H, Sasges M (2018) Microbial inactivation and cytotoxicity evaluation of UV irradiated coconut water in a novel continuous flow spiral reactor. Food Res Int 103:59–67. https://doi.org/10.1016/j.foodres.2017.10.004
Brodowska AJ, Nowak A, Śmigielski K (2018) Ozone in the food industry: principles of ozone treatment, mechanisms of action, and applications: an overview. Crit Rev Food Sci Nutr 58(13):2176–2201. https://doi.org/10.1080/10408398.2017.1308313
Campaniello D, Bevilacqua A, Speranza B, Sinigaglia M, Corbo MR (2018) Inactivation of salmonella enterica in a rice beverage by ultrasound: study of the parameters affecting the antibacterial effect. Food Bioprocess Technol 11(6):1139–1148. https://doi.org/10.1007/s11947-018-2081-x
Daher D, Pérez-Lamela C, Gourrierec SL (2017) Effect of high pressure processing on the microbial inactivation in fruit preparations and other vegetable based beverages. Agriculture 7(9):72. https://doi.org/10.3390/agriculture7090072
Danyluk MD, Parish ME, Goodrich-Schneider RM, Worobo RW (2012) Microbial decontamination of juices. In: Dermici A, Ngadi MO (eds) Microbial decontamination in the food industry. Elsevier, Amsterdam, pp 163–189. https://doi.org/10.1533/9780857095756.1.163
Dasan BG, Boyaci IH (2018) Effect of cold atmospheric plasma on inactivation of Escherichia coli and physicochemical properties of apple, orange, tomato juices, and sour cherry nectar. Food Bioprocess Technol 11(2):334–343. https://doi.org/10.1007/s11947-017-2014-0
Delso C, Martínez JM, Cebrián G, Álvarez I, Raso J (2020) Understanding the occurrence of tailing in survival curves of Salmonella Typhimurium treated by pulsed electric fields. Bioelectrochemistry 135:107580. https://doi.org/10.1016/j.bioelechem.2020.107580
Dolas R, Saravanan C, Kaur BP (2019) Emergence and era of ultrasonic’s in fruit juice preservation: a review. Ultrason Sonochem 58:104609. https://doi.org/10.1016/j.ultsonch.2019.05.026
European Commission (2005) Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. Europa.Eu. https://eur-lex.europa.eu/legal-content/EN/TXT/?qid=1428668064922&uri=CELEX:32005R2073
Farajollahi B, Etemad SG, Hojjat M (2010) Heat transfer of nanofluids in a shell and tube heat exchanger. Int J Heat Mass Transf 53(1–3):12–17. https://doi.org/10.1016/j.ijheatmasstransfer.2009.10.019
FDA (2001a) Hazard analysis and critical control point (HAACP); procedures for the safe and sanitary processing and importing of juice. Fed Regist 66(120):6137–6202
FDA (2001b) Irradiation in the production, processing, and handling of food. Fed Regist 65(179):71056–71058
Fenoglio D, Ferrario M, Schenk M, Guerrero S (2020) Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations. Int J Food Microbiol 332:108767. https://doi.org/10.1016/j.ijfoodmicro.2020.108767
Ferrario M, Alzamora SM, Guerrero S (2013) Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses. J Food Eng 118(3):302–311. https://doi.org/10.1016/j.jfoodeng.2013.04.007
Food Safety and Standards Authority of India (FSSAI) (2018) Revised Microbiological Standards for Fruits and Vegetables and their products. The Gazette of India: Extraordinary Part III-SEC 4, 1–19
Franco-Vega A, Reyes-Jurado F, González-Albarrán D, Ramírez-Corona N, Palou E, López-Malo A (2021) Developments and advances of high intensity pulsed light and its combination with other treatments for microbial inactivation in food products. Food Eng Rev 13:741. https://doi.org/10.1007/s12393-021-09280-1
Gómez-López VM, Buitrago ME, Tapia MS, Martínez-Yépez A (2017) Effect of ultrasonication on microbial quality, colour, and ascorbic acid content of passion-fruit juice during storage. Acta Aliment 46(4):470–480. https://doi.org/10.1556/066.2017.46.4.10
Hou Y, Wang R, Gan Z, Shao T, Zhang X, He M, Sun A (2019) Effect of cold plasma on blueberry juice quality. Food Chem 290:79–86. https://doi.org/10.1016/j.foodchem.2019.03.123
Huang HW, Hsu C-P, Wang CY (2020) Healthy expectations of high hydrostatic pressure treatment in food processing industry. J Food Drug Anal 28(1):1–13. https://doi.org/10.1016/j.jfda.2019.10.002
Kabwama SN, Bulage L, Nsubuga F, Pande G, Oguttu DW, Mafigiri R, Kihembo C, Kwesiga B, Masiira B, Okullo AE, Kajumbula H, Matovu J, Makumbi I, Wetaka M, Kasozi S, Kyazze S, Dahlke M, Hughes P, Sendagala JN, Zhu B-P (2017) A large and persistent outbreak of typhoid fever caused by consuming contaminated water and street-vended beverages: Kampala, Uganda, January – June 2015. BMC Public Health 17(1):23. https://doi.org/10.1186/s12889-016-4002-
Kaya Z, Unluturk S, Martin-Belloso O, Soliva-Fortuny R (2020) Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage. Innov Food Sci Emerg Technol 66:102517. https://doi.org/10.1016/j.ifset.2020.102517
Lacroix C (2010) Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation. Elsevier, Philadelphia, PA
Lee H, Choi S, Kim E, Kim Y-N, Lee J, Lee D-U (2020) Effects of pulsed electric field and thermal treatments on microbial reduction, volatile composition, and sensory properties of orange juice, and their characterization by a principal component analysis. Appl Sci 11(1):186. https://doi.org/10.3390/app11010186
Lim SY, Benner LC, Clark S (2019) Neither thermosonication nor cold sonication is better than pasteurization for milk shelf life. J Dairy Sci 102(5):3965–3977. https://doi.org/10.3168/jds.2018-15347
Mackenzie D (2020) Ultraviolet light fights new virus. Engineering 6(8):851–853. https://doi.org/10.1016/j.eng.2020.06.009
Mahnot NK, Mahanta CL (2021) Tender coconut water processing: hurdle approach, quality, and accelerated shelf-life measurements. J Food Measur Charact 16:102. https://doi.org/10.1007/s11694-021-01138-8
Mahnot NK, Mahanta CL, Farkas BE, Keener KM, Misra NN (2019a) Atmospheric cold plasma inactivation of Escherichia coli and Listeria monocytogenes in tender coconut water: inoculation and accelerated shelf-life studies. Food Control 106:106678. https://doi.org/10.1016/j.foodcont.2019.06.004
Mahnot NK, Mahanta CL, Keener KM, Misra NN (2019b) Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP). Food Chem 284:303–311. https://doi.org/10.1016/j.foodchem.2019.01.084
Mahnot NK, Siyu LP, Wan Z, Keener KM, Misra NN (2020) In-package cold plasma decontamination of fresh-cut carrots: microbial and quality aspects. J Phys D Appl Phys 53(15):154002. https://doi.org/10.1088/1361-6463/ab6cd3
Malik Y, Omar BJ, Singh A (2020) Bacteriological analysis of street-vended fruit juices available in Rishikesh, Uttarakhand. J Fam Med Prim Care 9(2):938–942. https://doi.org/10.4103/jfmpc.jfmpc_818_19
Mandal R, Mohammadi X, Wiktor A, Singh A, Pratap Singh A (2020) Applications of pulsed light decontamination technology in food processing: an overview. Appl Sci 10(10):3606. https://doi.org/10.3390/app10103606
Martínez de Alba AE, Rubio MB, Morán-Diez ME, Bernabéu C, Hermosa R, Monte E (2021) Microbiological evaluation of the disinfecting potential of UV-C and UV-C plus ozone generating robots. Microorganisms 9(1):172. https://doi.org/10.3390/microorganisms9010172
Martins CPC, Cavalcanti RN, Cardozo TSF, Couto SM, Guimarães JT, Balthazar CF, Rocha RS, Pimentel TC, Freitas MQ, Raices RSL, Silva MC, Esmerino EA, Granato D, Cruz AG (2021) Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages. Food Chem 345:128746. https://doi.org/10.1016/j.foodchem.2020.128746
Mendes-Oliveira G, Jin TZ, Campanella OH (2020) Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in juices by pulsed electric fields: the role of the energy density. J Food Eng 282:110001. https://doi.org/10.1016/j.jfoodeng.2020.110001
Mesías M, Wagner M, George S, Morales FJ (2016) Impact of conventional sterilization and ohmic heating on the amino acid profile in vegetable baby foods. Innovative Food Sci Emerg Technol 34:24–28. https://doi.org/10.1016/j.ifset.2015.12.031
Monyethabeng MM, Krügel M (2016) The effect of UV-C treatment on various spoilage microorganisms inoculated into Rooibos iced tea. Food Sci Technol 73:419–424. https://doi.org/10.1016/j.lwt.2016.06.045
Munyalo JM, Zhang X (2018) Particle size effect on thermophysical properties of nanofluid and nanofluid based phase change materials: a review. J Mol Liq 265:77–87. https://doi.org/10.1016/j.molliq.2018.05.129
Nasiłowska J, Sokołowska B, Fonberg-Broczek M (2018) Long-term storage of vegetable juices treated by high hydrostatic pressure: assurance of the microbial safety. Biomed Res Int 2018:7389381. https://doi.org/10.1155/2018/7389381
Niemira BA (2012) Cold plasma decontamination of foods. Annu Rev Food Sci Technol 3(1):125–142. https://doi.org/10.1146/annurev-food-022811-101132
Niu L, Wu Z, Yang L, Wang Y, Xiang Q, Bai Y (2021) Antimicrobial effect of UVC light-emitting diodes against Saccharomyces cerevisiae and their application in orange juice decontamination. J Food Prot 84(1):139–146. https://doi.org/10.4315/jfp-20-200
Paniwnyk L (2017) Applications of ultrasound in processing of liquid foods: a review. Ultrason Sonochem 38:794–806. https://doi.org/10.1016/j.ultsonch.2016.12.025
Park J-S, Ha J-W (2019) Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms. Food Microbiol 84:103277. https://doi.org/10.1016/j.fm.2019.103277
Petrus RR, Churey JJ, Worobo RW (2020) Challenging a range of high pressure processing parameters to inactivate pathogens in orange juice. High Pressure Res 40(4):537–542. https://doi.org/10.1080/08957959.2020.1830081
Petruzzi L, Campaniello D, Speranza B, Corbo MR, Sinigaglia M, Bevilacqua A (2017) Thermal treatments for fruit and vegetable juices and beverages: a literature overview. Compr Rev Food Sci Food Saf 16:668–691. https://doi.org/10.1111/1541-4337.12270
Piette G, Buteau ML, Halleux D, Chiu L, Raymond Y, Ramaswamy HS, Dostie M (2006) Ohmic cooking of processed meats and its effects on product quality. J Food Sci 69(2):fep71–fep78. https://doi.org/10.1111/j.1365-2621.2004.tb15512.x
Podolak R, Whitman D, Black DG (2020) Factors affecting microbial inactivation during high pressure processing in juices and beverages: a review. J Food Prot 83(9):1561–1575. https://doi.org/10.4315/jfp-20-096
Preetha P, Pandiselvam R, Varadharaju N, Kennedy ZJ, Balakrishnan M, Kothakota A (2021) Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices. Food Control 121:107547. https://doi.org/10.1016/j.foodcont.2020.107547
Puligundla P, Pyun Y-R, Mok C (2018) Pulsed electric field (PEF) technology for microbial inactivation in low-alcohol red wine. Food Sci Biotechnol 27(6):1691–1696. https://doi.org/10.1007/s10068-018-0422-1
Ransom G, National Advisory Committee on Microbiological Criteria for Foods (2005) Considerations for establishing safety-based consume-by date labels for refrigerated ready-to-eat foods. J Food Prot 68(8):1761–1775. https://doi.org/10.4315/0362-028x-68.8.1761
Rashed N, Aftab MU, Azizul MH, Saurab KM, Mrityunjoy A, Majibur MR (2013) Microbiological study of vendor and packed fruit juices locally available in Dhaka city, Bangladesh. Int Food Res J 20(2):1011–1015
Riganakos KA, Karabagias IK, Gertzou I, Stahl M (2017) Comparison of UV-C and thermal treatments for the preservation of carrot juice. Innovative Food Sci Emerg Technol 42:165–172. https://doi.org/10.1016/j.ifset.2017.06.015
Sagarzazu N, Cebrián G, Pagán R, Condón S, Mañas P (2010) Resistance of Campylobacter jejuni to heat and to pulsed electric fields. Innovative Food Sci Emerg Technol 11(2):283–289. https://doi.org/10.1016/j.ifset.2010.01.004
Sainz-García A, González-Marcos A, Múgica-Vidal R, Muro-Fraguas I, Escribano-Viana R, González-Arenzana L, López-Alfaro I, Alba-Elías F, Sainz-García E (2021) Application of atmospheric pressure cold plasma to sanitize oak wine barrels. Food Sci Technol 139:110509. https://doi.org/10.1016/j.lwt.2020.110509
Salari S, Jafari SM (2020) Application of nanofluids for thermal processing of food products. Trends Food Sci Technol 97:100–113. https://doi.org/10.1016/j.tifs.2020.01.004
Salomão BCM (2018) Pathogens and spoilage microorganisms in fruit juice. In: Rajuria G, Tiwari BK (eds) Fruit juices. Academic Press, New York, NY, pp 291–308. https://doi.org/10.1016/b978-0-12-802230-6.00016-3
Sauceda-Gálvez JN, Martinez-Garcia M, Hernández-Herrero MM, Gervilla R, Roig-Sagués AX (2021) Short wave ultraviolet light (UV-C) effectiveness in the inactivation of bacterial spores inoculated in turbid suspensions and in cloudy apple juice. Beverages 7(1):11. https://doi.org/10.3390/beverages7010011
Shah AKN, Shamsudin R, Abdul Rahman R, Adzahan N (2016) Fruit juice production using ultraviolet pasteurization: a review. Beverages 2(3):22. https://doi.org/10.3390/beverages2030022
Shankar V, Mahboob S, Al-Ghanim KA, Ahmed Z, Al-Mulhm N, Govindarajan M (2021) A review on microbial degradation of drinks and infectious diseases: a perspective of human well-being and capabilities. J King Saud Univ Sci 33(2):101293. https://doi.org/10.1016/j.jksus.2020.101293
Singh S, Shalini R (2016) Effect of hurdle technology in food preservation: a review. Crit Rev Food Sci Nutr 56(4):641–649. https://doi.org/10.1080/10408398.2012.761594
Singh H, Bhardwaj SK, Khatri M, Kim K-H, Bhardwaj N (2021) UVC radiation for food safety: an emerging technology for the microbial disinfection of food products. Chem Eng J 417:128084. https://doi.org/10.1016/j.cej.2020.128084
Snyder AB, Worobo RW (2018) The incidence and impact of microbial spoilage in the production of fruit and vegetable juices as reported by juice manufacturers. Food Control 85:144–150. https://doi.org/10.1016/j.foodcont.2017.09.025
Starek A, Pawłat J, Chudzik B, Kwiatkowski M, Terebun P, Sagan A, Andrejko D (2019) Evaluation of selected microbial and physicochemical parameters of fresh tomato juice after cold atmospheric pressure plasma treatment during refrigerated storage. Sci Rep 9(1):8407. https://doi.org/10.1038/s41598-019-44946-1
Starek A, Sagan A, Andrejko D, Chudzik B, Kobus Z, Kwiatkowski M, Terebun P, Pawłat J (2020) Possibility to extend the shelf life of NFC tomato juice using cold atmospheric pressure plasma. Sci Rep 10(1):20959. https://doi.org/10.1038/s41598-020-77977-0
Starek A, Kobus Z, Sagan A, Chudzik B, Pawłat J, Kwiatkowski M, Terebun P, Andrejko D (2021) Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice. Sci Rep 11(1):3488. https://doi.org/10.1038/s41598-021-83073-8
Tambeker DH, Jaiswal VJ, Dhanorker DV, Gulhane PB, Dudhane MN (2009) Microbial quality and safety of street vended fruit juices: a case study of Amravati city. Int J Food Saf 10:72–76
Thirumdas R, Sarangapani C, Annapure US (2015) Cold plasma: a novel non-thermal technology for food processing. Food Biophys 10(1):1–11. https://doi.org/10.1007/s11483-014-9382-z
Timmermans RAH, Mastwijk HC, Berendsen LBJM, Nederhoff AL, Matser AM, Van Boekel MAJS, Nierop Groot MN (2019) Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice. Int J Food Microbiol 298:63–73. https://doi.org/10.1016/j.ijfoodmicro.2019.02.015
Titarmare A, Dabholkar P, Godbole S (2009) Bacteriological analysis of street vended fresh fruit and vegetable juices in Nagpur city, India. Int J Food Saf 11:1–3
Tomadoni B, Moreira MDR, Espinosa JP, Ponce A (2017) Individual and combined effects of pomegranate extract and ultrasonic treatments on kiwifruit juice quality parameters: effects of ultrasound and pomegranate extract on kiwifruit juice quality. J Food Process Eng 40(1):e12339. https://doi.org/10.1111/jfpe.12339
Uzuner S, Cekmecelioglu D (2019) Enzymes in the beverage industry. In: Kuddus M (ed) Enzymes in food biotechnology. Academic Press, New York, NY, pp 29–43. https://doi.org/10.1016/b978-0-12-813280-7.00003-7
Vollmer K, Chakraborty S, Bhalerao PP, Carle R, Frank J, Steingass CB (2020) Effect of pulsed light treatment on natural Microbiota, enzyme activity, and phytochemical composition of pineapple (Ananas comosus [L.] Merr.) juice. Food Bioprocess Technol 13(7):1095–1109. https://doi.org/10.1007/s11947-020-02460-7
W/giorgis GA (2019) Review on high-pressure processing of foods. Cogent Food Agric 5(1):1568725. https://doi.org/10.1080/23311932.2019.1568725
Walter L, Knight G, Ng SY, Roman B (2016) Kinetic models for pulsed electric field and thermal inactivation of Escherichia coli and Pseudomonas fluorescens in whole milk. Int Dairy J 57:7–14
Wang Y, Wang T, Yuan Y, Fan Y, Guo K, Yue T (2018) Inactivation of yeast in apple juice using gas-phase surface discharge plasma treatment with a spray reactor. Food Sci Technol 97:530–536. https://doi.org/10.1016/j.lwt.2018.07.049
Wattanayon W, Udompijitkul P, Kamonpatana P (2021) Ohmic heating of a solid-liquid food mixture in an electrically conductive package. J Food Eng 289:110180. https://doi.org/10.1016/j.jfoodeng.2020.110180
Xiang Q, Liu X, Li J, Liu S, Zhang H, Bai Y (2018) Effects of dielectric barrier discharge plasma on the inactivation of Zygosaccharomyces rouxii and quality of apple juice. Food Chem 254:201–207. https://doi.org/10.1016/j.foodchem.2018.02.008
Xiang Q, Fan L, Zhang R, Ma Y, Liu S, Bai Y (2020) Effect of UVC light-emitting diodes on apple juice: inactivation of Zygosaccharomyces rouxii and determination of quality. Food Control 111:107082. https://doi.org/10.1016/j.foodcont.2019.107082
Xuan Y, Li Q (2000) Heat transfer enhancement of nanofluids. Int J Heat Fluid Flow 21(1):58–64. https://doi.org/10.1016/S0142-727X(99)00067-3
Yıkmış S (2020a) Effect of ultrasound on different quality parameters of functional sirkencubin syrup. Food Sci Technol 40(1):258–265. https://doi.org/10.1590/fst.40218
Yıkmış S (2020b) Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment. J Food Measur Charact 14(3):1417–1426. https://doi.org/10.1007/s11694-020-00391-7
Yildiz S, Pokhrel PR, Unluturk S, Barbosa-Cánovas GV (2019) Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing. Innovative Food Sci Emerg Technol 57:102195. https://doi.org/10.1016/j.ifset.2019.102195
Yin R, Dai T, Avci P, Jorge AES, de Melo WCMA, Vecchio D, Huang YY, Gupta A, Hamblin MR (2013) Light based anti-infectives: ultraviolet C irradiation, photodynamic therapy, blue light, and beyond. Curr Opin Pharmacol 13(5):731–762. https://doi.org/10.1016/j.coph.2013.08.009
Zhang L, Zhang A, Jing Y, Qu P, Wu Z (2021) Effect of particle size on the heat transfer performance of SiO2–water nanofluids. J Phys Chem C 125(24):13590–13600. https://doi.org/10.1021/acs.jpcc.1c02014
Zhu N, Zhu Y, Yu N, Wei Y, Zhang J, Hou Y, Sun AD (2019) Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field. Food Chem 274:146–155. https://doi.org/10.1016/j.foodchem.2018.08.092
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2022 The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.
About this chapter
Cite this chapter
Mahnot, N.K., Chakraborty, S., Das, B.J., Borah, P.K., Saikia, S. (2022). Decontamination of Fruit Beverages. In: Shah, M.A., Mir, S.A. (eds) Microbial Decontamination of Food. Springer, Singapore. https://doi.org/10.1007/978-981-19-5114-5_14
Download citation
DOI: https://doi.org/10.1007/978-981-19-5114-5_14
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-19-5113-8
Online ISBN: 978-981-19-5114-5
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)