Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
Food Chem. 2019 May 1;279:150-161. doi: 10.1016/j.foodchem.2018.11.131. Epub 2018 Dec 4.
The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti-inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non-thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non-thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limited scientific literature concerning the use of non-thermal technologies for preservation of PJ. Therefore, this review focuses on PJ preservation by using non-thermal technologies. In conclusion, pomegranate is an economical crop that can justify the use of advanced non-thermal technologies for PJ preservation, as consumers' interest can offset the expenses associated with investments in alternative technological options and processing adjustments.
石榴汁（PJ）的消费大幅增加，因为科学文献报道了其治疗益处，这归因于其抗氧化、抗菌、抗癌和抗炎特性。消费者对新鲜和高质量食品的需求不断增长，导致人们对非热技术在果汁保鲜中的应用产生了兴趣。尽管热巴氏杀菌是最广泛使用的保存技术，但它对果汁的营养和感官质量有不利影响。相反，非热技术是保存的合适替代品，对质量没有负面影响。然而，关于非热技术在 PJ 保鲜中的应用的科学文献有限。因此，本综述重点介绍了非热技术在 PJ 保鲜中的应用。总之，石榴是一种经济作物， justifies 使用先进的非热技术来保存 PJ，因为消费者的兴趣可以抵消与替代技术选择和加工调整相关的投资费用。
