A review on green pressure processing of fruit juices using microfluidization: Quality, safety and preservation

Abstract

Microfluidic technology with high-pressure homogenization (HPH) is the term that refers to enabling eco-friendly processing in nature, defined as pressurization. Microfluidization is a relatively novel, emerging and green pressure processing using microfluidizer (GPPM) in fruit juice production induces a change in the attributes of fruit juices as well as the microbiological safety due to mechanical stress. Thus, micro-channel interaction enables it a more efficient method of processing and analysis of the complex food matrix. High-pressure homogenization is recently exploited as non-thermal GPPM in several studies of fruit juice processing to obtain microbial inactivation (food safety), naturally existing enzymes (oxidative enzymes) inactivation, and other desirable physicochemical changes (quality). The earlier literature state that under pressure and pass or cycle, the amount of enzymatic activity can be modulated in terms of inactivation or activation of spoiling enzymes (phenolases). These remarkable changes enabled utilization of this nonthermal technique (GPPM) in fruit juice processing. This review concentrates on describing the effect of GPPM on various enzyme systems of juices such as polyphenol oxidase (PPO), peroxidase (POD), pectin methylesterase (PME), and physicochemical properties like flow behavior, particle size distribution, sedimentation stability and nutritional composition along with microbial inactivation. The microfluidization triggers to sustain and revolutionize the fruit juice processing. It might be used as a potential candidate in the hurdle approach in research and bio-processing.

Keywords

• Microfluidization
• High-pressure homogenization
• Non-thermal processing
• Cycle and juice