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Decontamination of Fruit Beverages

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Microbial Decontamination of Food


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.

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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.

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