Topic Editors

Centre of Excellence for Postharvest Biotechnology, University of Notthingham Malaysia, Semenyih 43500, Malaysia
Department of Food Science and Postharvest Technology, Bihar Agricultural University, Sabour, Bihar, India

Processing and Nutrition of Fruit and Vegetable Juice

Abstract submission deadline
closed (31 May 2023)
Manuscript submission deadline
closed (31 July 2023)
Viewed by
11014

Topic Information

Dear Colleagues,

The fruit and vegetable processing industry is worth 8.7 billion US dollars as of 2022. This is projected to reach 11.8 billion US dollars by 2027, with a CAGR of 6.4% (2022–2027), while the fruit and vegetable juice market is estimated to reach 199.3 billion US dollars by 2027, with a CAGR of 2.1% (2020–2027). It is estimated that the juice market will cover around a USD 26.2 billion market in China by the year 2027, with a CAGR of 7.2%. Similarly, in Japan, Canada and Europe, the fruit and vegetable juice market will grow by 2%, 1%, and 1.6% CGAR, respectively, during the 2020-2027 period. Fruit and vegetable juices have remained popular since ancient times because of their nutritional and refreshing properties. Different non-alcoholic beverages such as ready-to-serve drinks, nectars, squashes, cordials and appetizers, etc., contain juice. These juice-containing products are a rich source of vitamins, minerals, and health-promoting nutraceuticals such as vitamin C, vitamin A, polyphenols, and antioxidants. Regular consumption of these products enhances immunity and can minimize the risk of several diseases, including cardiovascular problems, chronic diseases, cancer, etc.

Naturally available health-promoting bioactive compounds are vulnerable to loss due to several factors. For instance, extraction methods significantly affect the bioactive compounds present in fruit and vegetable juices. Mechanical methods of juice extraction, such as juicing, blending, and compression, reportedly decrease ascorbic acid, tannins, phenolic compounds, anthocyanin, and total antioxidants in different fruit and vegetable juices. However, in the rapidly moving modern era, there are no other practical options for juice extraction. There have been recent developments regarding juice extraction with reduced loss and increased bioavailability of nutritional compounds. Juice processing involves several steps, comprising heat, chemical, and non-thermal approaches. Every approach to preservation has positive and negative effects on juice quality and nutritional properties. The traditional thermal processing of juices may change the physical and chemical properties that negatively affect the organoleptic quality, and also reduces the availability of bioactive compounds. Non-thermal methods of processing, such as high pressure processing (HPP), ultrasonication (US), pulsed electric field (PEF), low-pressure plasma, etc., have a positive effect on protection of bioactive compounds in fruit and vegetable juices. These methods have also been reported to ensure the microbial safety of juice products without compromising their quality. These methods are becoming increasingly popular compared to chemical preservatives. Recent developments in packaging and storage technologies have also focused on increasing the shelf life of juice and juice-based products. Innovative packaging and storage of juices enhances storage life and prevents microbial growth, e.g., biodegradable polylactic-acid-based packaging activated with lysozyme extends the shelf life of pear juice and inhibits the growth of Listeria monocytogenes. Additionally, antimicrobial and nanocomposite packaging based on controlled metal ion release ensures efficient antimicrobial activity and extends the shelf life of fruit juices.

For this Topic, we are seeking manuscripts that focus on the challenges, trends, and innovations in fruit and vegetable juices and their processing. This Topic “Processing and Nutrition of Fruit and Vegetable Juice” will cover a range of research topics, including (but not limited to):

  1. Recent trends in extraction of juice from fruit and vegetables.
  2. The effect of juice extraction methods on health-promoting bioactive compounds.
  3. Recent trends in juice preservation using plant-based compounds.
  4. Application of nanotechnology for juice preservation.
  5. Trends in non-thermal methods of juice preservation.
  6. Modern approaches to microbial safety of juice and juice products.
  7. Utilization of juice processing by-products.
  8. Effects of juice processing techniques on the bioacessibility and bioavailability of the nutritional compounds.
  9. Effect of juice consumption on human health.

Prof. Dr. Asgar Ali
Dr. Mohammed Wasim Siddiqui
Topic Editors

Keywords

  • antioxidant
  • thermo-sonication
  • nanotechnology
  • waste utilization
  • bioactive compounds

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
Antioxidants
antioxidants
7.0 8.8 2012 13.9 Days CHF 2900
Beverages
beverages
3.5 5.8 2015 18.5 Days CHF 1600
Foods
foods
5.2 5.8 2012 13.1 Days CHF 2900
Horticulturae
horticulturae
3.1 2.4 2015 14.7 Days CHF 2200
Nutrients
nutrients
5.9 9.0 2009 14.5 Days CHF 2900

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Published Papers (5 papers)

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14 pages, 1674 KiB  
Article
Phenolic Compounds Stability of Grumixama (Eugenia brasiliensis) Juice during Processing and Storage
by Elivaldo Nunes Modesto Junior, Rosane Patricia Ferreira Chaves, Mayara Galvão Martins, Gustavo Araujo Pereira, Renan Campos Chisté and Rosinelson da Silva Pena
Beverages 2023, 9(4), 91; https://doi.org/10.3390/beverages9040091 - 07 Nov 2023
Viewed by 1504
Abstract
Grumixama is an anthocyanin-rich berry commonly found in South America, yet not widely consumed by Brazilians due to the lack of studies covering its technological properties. Therefore, the stability of anthocyanins and the activity of oxidoreductase enzymes in grumixama juice during thermal treatment [...] Read more.
Grumixama is an anthocyanin-rich berry commonly found in South America, yet not widely consumed by Brazilians due to the lack of studies covering its technological properties. Therefore, the stability of anthocyanins and the activity of oxidoreductase enzymes in grumixama juice during thermal treatment (60 °C to 100 °C) and storage (at 25 °C and 7 °C) were evaluated. As a result, the pasteurization of grumixama juice at 80 °C for 60 s completely inactivated peroxidase (POD) and polyphenol oxidase (PPO), eliminated microorganisms, and induced low degradation of the total anthocyanins (40%) and minimal degradation of the total phenolic compounds. Four anthocyanins were monitored in the pasteurized juice, namely delphinidin 3-glucoside, cyanidin 3-glucoside, and two unidentified anthocyanins. Despite the temperature range, the qualitative chromatographic profile of the anthocyanins did not change, while the contents were affected. The binominal temperature/time of 80 °C/60 s effectively inactivated PPO and POD enzymes, promoted moderate alterations in the contents of total anthocyanins and total phenolic compounds, and ensured the microbiological quality of grumixama juice. Grumixama juice can be used as a health food due to its high content of antioxidant phenolic compounds, especially anthocyanins. Full article
(This article belongs to the Topic Processing and Nutrition of Fruit and Vegetable Juice)
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15 pages, 1741 KiB  
Article
Physical Stability of Chestnut Lily Beverages (CLB): Effects of Shear Homogenization on Beverage Rheological Behavior, Particle Size, and Sensory Properties
by Yao Cui, Jianxue Liu, Sihai Han, Peiyan Li, Denglin Luo and Jinying Guo
Foods 2022, 11(20), 3188; https://doi.org/10.3390/foods11203188 - 13 Oct 2022
Cited by 3 | Viewed by 1758
Abstract
The processing parameters have a crucial influence on the stability and sensory quality of beverages. The focus of this study is to observe the rheological behavior, particle size distribution, stability, color change, and sensory evaluation of chestnut lily beverages (CLB) at different rotational [...] Read more.
The processing parameters have a crucial influence on the stability and sensory quality of beverages. The focus of this study is to observe the rheological behavior, particle size distribution, stability, color change, and sensory evaluation of chestnut lily beverages (CLB) at different rotational speeds (0~20,000 rpm) using a high-shear homogeneous disperser. The CLB system exhibited non-Newtonian shear-thinning behavior. As the homogenization speed increased (0~12,000 rpm), the viscosity increased (0.002~0.059 Pa.s). However, when the rotational speed shear continued to increase (12,000~20,000 rpm), the viscosity decreased slightly (0.035~0.027 Pa.s). Under all homogeneous conditions, the turbidity and precipitation fractions were the lowest when the rotational speed was 12,000 rpm: the sedimentation index was lowest at this point (2.87%), and the relative turbidity value of CLB was largest at this point (80.29%). The average beverage particle diameter and ascorbic acid content showed a downward trend at the homogenization speed from 0 to 20,000 rpm, whereas the total soluble solids (TSS) content followed the opposite trend. The results show that these physical properties can be correlated with different rotational speeds of homogenization. This study explained the effect of homogenization speed on CLB properties, which needs to be considered in beverage processing, where high-speed shear homogenization can serve as a promising technique. Full article
(This article belongs to the Topic Processing and Nutrition of Fruit and Vegetable Juice)
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15 pages, 3817 KiB  
Article
Spray Drying of Chokeberry Juice—Antioxidant Phytochemicals Retention in the Obtained Powders versus Energy Consumption of the Process
by Jolanta Gawałek
Foods 2022, 11(18), 2898; https://doi.org/10.3390/foods11182898 - 18 Sep 2022
Cited by 2 | Viewed by 1654
Abstract
The production of chokeberry powder, an important functional additive in food, should exhibit both maximization of bioactive properties retention and minimization of energy consumption. The process of spray drying chokeberry juice on a maltodextrin carrier was tested on a semi-technical scale. The research [...] Read more.
The production of chokeberry powder, an important functional additive in food, should exhibit both maximization of bioactive properties retention and minimization of energy consumption. The process of spray drying chokeberry juice on a maltodextrin carrier was tested on a semi-technical scale. The research scope included the variability of the inlet air temperature in the range of T = 150–185 °C and concentration of the feed solution in the range of Ud.m = 15–45% d.m. The powder yield, energy consumption and bioactive properties of the obtained powders were determined. The highest levels of bioactive properties retention were expressed in total polyphenol content (TPC) and anthocyanin content (AC) and obtained at T = 150 °C and Ud.m = 25–30% d.m. However, the most advantageous process parameters in terms of specific energy consumption (SEC) minimization were T = 160–170 °C and Ud.m = 30–35% d.m. Analysis of the dependence on SEC versus TPC and SEC versus AC showed that the most favorable drying parameters for chokeberry juice were as follows: inlet air temperature T = 170 °C and feed solution concentration Ud.m = 35%. Hence, under such process conditions, chokeberry powders were produced with approx. 3% lower bioactive properties retention (in relation to the maximum values), but with 20.5% lower SEC. Full article
(This article belongs to the Topic Processing and Nutrition of Fruit and Vegetable Juice)
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14 pages, 1246 KiB  
Article
Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia
by Nayeli Barrón-Álvarez, Lilia Arely Prado-Barragán, María de los Ángeles Fortis-Barrera and Francisco Javier Alarcon-Aguilar
Beverages 2022, 8(3), 55; https://doi.org/10.3390/beverages8030055 - 07 Sep 2022
Cited by 2 | Viewed by 2277
Abstract
Cucurbita ficifolia is an edible plant whose fruits have hypoglycemic, anti-inflammatory, and antioxidant activities. Fermentation might improve these properties. This research aims to perform and characterize its fermentation in native and induced conditions with Lactobacillus plantarum (Lp) and evaluate its antioxidant [...] Read more.
Cucurbita ficifolia is an edible plant whose fruits have hypoglycemic, anti-inflammatory, and antioxidant activities. Fermentation might improve these properties. This research aims to perform and characterize its fermentation in native and induced conditions with Lactobacillus plantarum (Lp) and evaluate its antioxidant activity and effect on glycemia. Fresh juice from mature fruits was characterized. One portion of this juice was spontaneously left to ferment (native fermentation), and the other was inoculated with Lp (controlled fermentation). Fermentation was monitored each 8 h by 56 h to measure microbial growth, pH, acidity, sugars, soluble protein, polyphenols and flavonoids, antioxidant activity, and effects on glycemia. In native fermentation, the growth of total microorganisms increased up to 32 h, decreasing at the end of the process. In Lp fermentation, total microorganisms increased until 16 h to stay constant at the end, with a predominance of Lp. The pH and the sugars decreased in the two fermentations, while polyphenol and flavonoid increased. In spontaneous fermentation, these changes were lesser. Both fermentations, like fresh juice, preserve functional properties (antioxidant, alpha-glucosidase inhibition, and hypoglycemia). The fermentation of this juice with Lp may develop functional beverages, which is significant due to its consumption as an edible fruit with medicinal properties. Full article
(This article belongs to the Topic Processing and Nutrition of Fruit and Vegetable Juice)
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12 pages, 835 KiB  
Article
Effect of Functional Water on the Antioxidant Property of Concentrated Reconstituted Juice
by Tongjiao Wu, Mitsuki Sakamoto, Natsuki Inoue, Kotaro Imahigashi and Yoshinori Kamitani
Foods 2022, 11(16), 2531; https://doi.org/10.3390/foods11162531 - 21 Aug 2022
Cited by 5 | Viewed by 1855
Abstract
People often consume juice to easily ingest antioxidants, which can scavenge free radicals and reduce the risk of lifestyle-related diseases. In this study, the SOD assay kit-WST method was used to evaluate the antioxidant activity of two types of functional water, alkaline electrolyzed [...] Read more.
People often consume juice to easily ingest antioxidants, which can scavenge free radicals and reduce the risk of lifestyle-related diseases. In this study, the SOD assay kit-WST method was used to evaluate the antioxidant activity of two types of functional water, alkaline electrolyzed water (AlEW) and tourmaline water (TMW), reconstituted commercially available (Tropicana) and freshly squeezed concentrated juices and the effect of functional waters on physicochemical parameters and sensory evaluation of reconstituted juices was also analyzed. The reconstituted juice exhibited the highest antioxidant activity when the electrolysis current of AlEW was 8A or the tourmaline stone treatment temperature of TMW was 75 °C. Compared with the control group (69.4%), SOD activity of the reconstituted orange juice in the 8A-AlEW (77.2%) and 75 °C-TMW (84.5%) groups increased by 7.8 and 15.1%, respectively. Furthermore, the color and pH of the functional water reconstituted juice were not significantly different from the juice before concentration, and the taste was better. In summary, functional water could enhance the antioxidant activity of concentrated juice as a formula which could provide novel ideas for the development of functional beverages with antioxidant properties. Full article
(This article belongs to the Topic Processing and Nutrition of Fruit and Vegetable Juice)
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