Nutritional and physiochemical properties of wheatgrass juice and preservation strategies

Abstract

Wheatgrass juice has become a popular beverage in many countries as a “health food”. The juice is extracted from mature wheatgrass shoots and is a concentrated source of nutrients, containing considerable levels of vitamins, minerals, active enzymes, chlorophylls and antioxidant polyphenols. The growing market for wheatgrass juice creates a need to increase its availability for consumers. A limitation of the product is that it has a short shelf life; therefore, it is usually consumed fresh. Therefore, there is a need to find suitable treatments to extend the shelf life of wheatgrass juice, while preserving its beneficial properties and assuring product safety. This review aims to assess wheatgrass juice properties, its microbiological profile and shelflife limitations, while also reviewing how different non-thermal pasteurisation treatments available to date are capable of preserving the quality and safety of wheatgrass juice.

Keywords

• Wheatgrass juice, Shelf life
• HPP
• Freezing
• Ultraviolet C
• Pulsed electric field ultrasonication
• Supercritical carbon dioxide