Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice

• Published in: Food research international 2023-06, Vol.168, p.112784-112784, Article 112784
• Main Authors: Lan, Tian, Wang, Jiaqi, Bao, Shihan, Zhao, Qinyu, Sun, Xiangyu, Fang, Yulin, Ma, Tingting, Liu, Shuwen
• Format: Article
• Language: English
• Subjects: Advantages and disadvantages; Antioxidants - analysis; Blanching and enzymolysis; Fermentation; Fruit - chemistry; Fruit and Vegetable Juices; Juices; Nutrients; Nutritional Status; Packaging and storage; Processing technology; Quality; Sterilization; Vegetables
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.112784

[Display omitted] •Fruit and vegetable juice (FVJ) are closely related to human health.•Vital results on FVJ processing and its relationship with properties were reviewed.•Combination of thermal and non-thermal sterilization can be highly effective for FVJ.•Lactic acid fermentation is useful for FVJ storage and high-value utilization.•Nutritional quality upgrading of FVJ treated by new processing techniques highlighted. Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.