Bevilacqua Antonio, Petruzzi Leonardo, Perricone Marianne, Speranza Barbara, Campaniello Daniela, Sinigaglia Milena, Corbo Maria Rosaria
Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Foggia, Italy.
Compr Rev Food Sci Food Saf. 2018 Jan;17(1):2-62. doi: 10.1111/1541-4337.12299. Epub 2017 Nov 1.
In recent years, there has been a growing interest in the design of novel nonthermal processing systems that minimally modify sensory, nutritional, and functional properties of fruit and vegetable juices and beverages. The benefits of nonthermal treatments are strongly dependent on the food matrix. Thus, an understanding of the effects that these technologies exert on the properties of juices and beverages is important to design and optimize technological parameters to produce value-added products. This review covers research on nonthermal electrical treatments, high pressure processing, ultrasound, radiation processing, inert gas treatments, cold plasma, and membrane processing. Advances towards optimization of processing conditions, and combined technologies approaches have been also extensively reviewed. This information could be useful to: (1) manage processing systems and optimize resources; (2) preserve nutritional value and organoleptic properties, and (3) provide processing conditions for validation of these technologies at the industrial scale.
近年来，人们对新型非热加工系统的设计越来越感兴趣，这类系统能使果蔬汁及饮料的感官、营养和功能特性受到最小程度的改变。非热处理的益处很大程度上取决于食品基质。因此，了解这些技术对果汁和饮料特性的影响，对于设计和优化工艺参数以生产增值产品至关重要。本综述涵盖了非热电处理、高压处理、超声处理、辐射处理、惰性气体处理、冷等离子体处理和膜处理等方面的研究。对工艺条件优化及联合技术方法的进展也进行了广泛综述。这些信息可能有助于：（1）管理加工系统并优化资源；（2）保留营养价值和感官特性；（3）提供在工业规模上验证这些技术的加工条件。
