Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices
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...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | International Journal of Microbiology |
| Online Access: | http://dx.doi.org/10.1155/2014/758942 |
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| author | Kamal Rai Aneja Romika Dhiman Neeraj Kumar Aggarwal Ashish Aneja |
| author_facet | Kamal Rai Aneja Romika Dhiman Neeraj Kumar Aggarwal Ashish Aneja |
| author_sort | Kamal Rai Aneja |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-a3a25471fc254f46888bf9ff8f23af86 |
| institution | Kabale University |
| issn | 1687-918X 1687-9198 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Microbiology |
| spelling | doaj-art-a3a25471fc254f46888bf9ff8f23af862025-02-03T05:45:46ZengWileyInternational Journal of Microbiology1687-918X1687-91982014-01-01201410.1155/2014/758942758942Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit JuicesKamal Rai Aneja0Romika Dhiman1Neeraj Kumar Aggarwal2Ashish Aneja3Vaidyanath Research, Training and Diagnostic Centre, Kurukshetra 136118, IndiaDepartment of Microbiology, Kurukshetra University, Kurukshetra 136119, IndiaDepartment of Microbiology, Kurukshetra University, Kurukshetra 136119, IndiaUniversity Health Centre, Kurukshetra University, Kurukshetra 136119, IndiaFruit 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.http://dx.doi.org/10.1155/2014/758942 |
| spellingShingle | Kamal Rai Aneja Romika Dhiman Neeraj Kumar Aggarwal Ashish Aneja Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices International Journal of Microbiology |
| title | Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices |
| title_full | Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices |
| title_fullStr | Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices |
| title_full_unstemmed | Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices |
| title_short | Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices |
| title_sort | emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices |
| url | http://dx.doi.org/10.1155/2014/758942 |
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