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- W3167979273 abstract "Clean-label foods have gained a lot of attention since it meets consumers’ interests in minimally processed food having a minimal number of ingredients and free from artificial additives. Increased interest in premium quality food products stimulated the integration of high-pressure technologies in food processing compared to conventional thermal processing. While commercial thermal pasteurization is effective in preserving beverages; high pressure-based processing technologies ensure a substantial decrease in microorganisms and spoilage enzymes as well as ensuring minimal impact on the nutrients content and sensory quality. Therefore, this article reviews the potential of high-pressure processing, high-pressure homogenization, ultrahigh-pressure homogenization, high-pressure carbon dioxide/supercritical carbon dioxide, and their updated applications to better preserve the quality of fruit juices and beverages. Pressure-based technologies can assist in reducing the number of ingredients by eliminating the need for certain additives for product stability and preservatives used for food safety and shelf-life extension. Available data highlight important limitations for clean-label food production, represented by the need to establish pressure optimization, microbiological and safe handling in the absence and/or in the presence of a low level of synthetic preservatives. More research is needed for reliable process validation with a focus on process characterization (temperature fields, thermal heterogeneity, and residence time distributions) and sterilization indicators, or mixtures thereof, to implement this promising technology." @default.
- W3167979273 created "2021-06-22" @default.
- W3167979273 creator A5009198429 @default.
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- W3167979273 date "2021-09-01" @default.
- W3167979273 modified "2023-10-16" @default.
- W3167979273 title "High-pressure treatments for better quality clean-label juices and beverages: Overview and advances" @default.
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