High hydrostatic pressure processing of fruit juices and smoothies: Research and commercial application

F. Sampedro, X. Fan, D. Rodrigo

Research output: Chapter in Book/Report/Conference proceedingChapter

10 Scopus citations

Abstract

Several world-wide health organizations have pointed out the importance of increasing the intake of fruits and vegetables in the diet. Consumers are also increasing the demand for more convenient, nutritious, fresh and price-reasonable products. Although thermal pasteurization has been the processing technology of choice to preserve fruit juices, the thermal process damages the nutritional and sensory properties of products. As a result of scientific studies demonstrating the benefits of high hydrostatic pressure (HHP) technology and the advances in the design of process equipment, high quality fruit juices and related products treated by HHP are appearing in food markets around the world.

Original languageEnglish (US)
Title of host publicationCase Studies in Novel Food Processing Technologies
Subtitle of host publicationInnovations in Processing, Packaging, and Predictive Modelling
PublisherElsevier Inc.
Pages34-72
Number of pages39
ISBN (Print)9781845695514
DOIs
StatePublished - Oct 1 2010
Externally publishedYes

Keywords

  • Bioactive compounds
  • Commercial application
  • Consumer attitudes
  • Enzymes
  • Food quality
  • Fruit juices
  • High hydrostatic pressure
  • Microbial safety
  • Smoothies

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