Petruzzi Leonardo, Campaniello Daniela, Speranza Barbara, Corbo Maria Rosaria, Sinigaglia Milena, Bevilacqua Antonio
Dept. of the Science of Agriculture, Food and Environment, Univ. of Foggia, Foggia, Italy.
Compr Rev Food Sci Food Saf. 2017 Jul;16(4):668-691. doi: 10.1111/1541-4337.12270. Epub 2017 May 30.
Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost-effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle-based technology approaches have been also reviewed.
果蔬汁及饮料通常采用热处理进行保存，目前这是确保微生物安全和酶失活最具成本效益的方法。然而，热处理可能会引发一些化学和物理变化，从而损害感官特性，并可能降低某些营养素的含量或生物利用率；在大多数情况下，这些影响很大程度上取决于食品基质。此外，处理效果还会受到产品和微生物复杂性的影响。本综述涵盖了关于该主题的研究，特别强调了源自不同植物来源的产品。所介绍的技术包括传统热处理和替代热处理。同时也综述了基于栅栏技术方法的进展。
