The science behind physical field technologies for improved extraction of juices with enhanced quality attributes

Muhammad Talha Afraz; Xindong Xu; Xin-An Zeng; Wei Zhao; Songyi Lin; Mengwai Woo; Zhong Han

Food Physics (Sep 2024)

The science behind physical field technologies for improved extraction of juices with enhanced quality attributes

Muhammad Talha Afraz,
Xindong Xu,
Xin-An Zeng,
Wei Zhao,
Songyi Lin,
Mengwai Woo,
Zhong Han

Affiliations

Muhammad Talha Afraz: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China
Xindong Xu: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
Xin-An Zeng: Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
Wei Zhao: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Songyi Lin: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Mengwai Woo: Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
Zhong Han: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China; Corresponding author at: School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Journal volume & issue: Vol. 1
p. 100008

Abstract

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Consumer demand for high-quality, nutritious juice products is steadily increasing. Ongoing research and innovation in juice extraction technologies will likely further shape the landscape of the juice industry. The expanding market for healthy and natural juices has led to the development and adoption of novel technologies and practices in the juice industry. These advancements have the potential to not only revolutionize juice extraction and processing but also address sustainability concerns and meet the evolving needs of health-conscious consumers. This review provides a critical discussion about recent advances in physical field technologies such as pulsed electric field, high hydrostatic pressure, ultrasound, and microwave. Their mechanisms and modes of application on cellular structures are analyzed, and the main drawbacks and limitations of their industrial-scale use are discussed. Physical field technologies represent a promising group of innovative methods that can be employed in the food industry to address various processing challenges, including improved juice extraction with enhanced quality attributes. The demand for improved juice extraction methods stems from various factors, including the desire to enhance juice quality, increase extraction efficiency, and promote sustainability. As the juice market continues to expand, the development and adoption of advanced juice extraction technologies will be crucial for ensuring the long-term success and sustainability of the industry.

Published in Food Physics

ISSN: 2950-0699 (Online)
Publisher: KeAi Communications Co., Ltd.
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture; Science: Chemistry: Physical and theoretical chemistry
Website: https://www.keaipublishing.com/en/journals/food-physics/

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