Beyond Juice Heating: A Comparative Study of Thermal and Non-Thermal Processing Impact on Safety, Quality and Nutrition Parameters in Fruit Juices and Nectars

This study examines the effectiveness of Thermal treatment (TT), High- Pressure Processing (HPP), Pulsed Electric Fields (PEF), and Ohmic heating (OH) treatments on the microbial stability and physicochemical properties of strawberry and sour cherry nectars and juices and raspberry juice. Given the significance of juice matrix factors such as pH and sugar, this research highlights how these matrix elements impact processing outcomes, particularly with thermal methods. The findings indicate that each technology affects juice quality in distinct ways, with the impact varying based on the juice matrix. The effectiveness of each technology is thus both technology- and matrix-dependent. While thermal treatments ensure microbial safety, they can reduce anthocyanin content, affecting color and antioxidant properties. Conversely, thermal methods are advantageous for achieving textural consistency and enzymatic stability, particularly when combined with optimization of pH and sugar levels to minimize nutrient loss. In contrast, HPP preserves quality parameters in the juices while also assuring microbial inactivation, but increases viscosity due to pressure-induced changes, whereas PEF can achieve effective microbial reduction with minimal color and nutrient loss, though it demands precise parameter optimization. OH, while effective in reducing microbial content, the process also causes heat damage to the nutrients in the juices. Conclusions demonstrate the potential for optimization of the processes based on each matrix’s unique attributes. This research is important for the juice industry, as the study supports a shift towards non- thermal alternatives, promoting both safety and high-quality juices and nectars, to meet consumer demands for nutritious and minimally processed products.