Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices
Joint Authors
Aneja, Kamal Rai
Dhiman, Romika
Aggarwal, Neeraj Kumar
Aneja, Ashish
Source
International Journal of Microbiology
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-14, 14 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-09-22
Country of Publication
Egypt
No. of Pages
14
Main Subjects
Abstract EN
Fruit juices are important commodities in the global market providing vast possibilities for new value added products to meet consumer demand for convenience, nutrition, and health.
Fruit juices are spoiled primarily due to proliferation of acid tolerant and osmophilic microflora.
There is also risk of food borne microbial infections which is associated with the consumption of fruit juices.
In order to reduce the incidence of outbreaks, fruit juices are preserved by various techniques.
Thermal pasteurization is used commercially by fruit juice industries for the preservation of fruit juices but results in losses of essential nutrients and changes in physicochemical and organoleptic properties.
Nonthermal pasteurization methods such as high hydrostatic pressure, pulsed electric field, and ultrasound and irradiations have also been employed in fruit juices to overcome the negative effects of thermal pasteurization.
Some of these techniques have already been commercialized.
Some are still in research or pilot scale.
Apart from these emerging techniques, preservatives from natural sources have also shown considerable promise for use in some food products.
In this review article, spoilage, pathogenic microflora, and food borne outbreaks associated with fruit juices of last two decades are given in one section.
In other sections various prevention methods to control the growth of spoilage and pathogenic microflora to increase the shelf life of fruit juices are discussed.
American Psychological Association (APA)
Aneja, Kamal Rai& Dhiman, Romika& Aggarwal, Neeraj Kumar& Aneja, Ashish. 2014. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices. International Journal of Microbiology،Vol. 2014, no. 2014, pp.1-14.
https://search.emarefa.net/detail/BIM-1036742
Modern Language Association (MLA)
Aneja, Kamal Rai…[et al.]. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices. International Journal of Microbiology No. 2014 (2014), pp.1-14.
https://search.emarefa.net/detail/BIM-1036742
American Medical Association (AMA)
Aneja, Kamal Rai& Dhiman, Romika& Aggarwal, Neeraj Kumar& Aneja, Ashish. Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices. International Journal of Microbiology. 2014. Vol. 2014, no. 2014, pp.1-14.
https://search.emarefa.net/detail/BIM-1036742
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1036742