Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products

Abstract Increasing consumer demand for fresh, nutritious, and convenient food products has triggered academic and industrial research toward development of innovative nonthermal food-processing technologies. An overview of recent research investigations, state-of-the-art microbial inactivation strategies, advances in process and equipment design, and hurdle approaches for processing of fresh fruit and juice products using high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultraviolet (UV) light, and UV-assisted TiO 2 photocatalysis (TUV) nonthermal technologies is provided. Transition from lab and pilot-scale equipment to industrial scale equipment has occurred for HHP and PEF technologies in recent years. HHP-treated and PEF-treated fruit juices are currently available on commercial market shelves of many countries worldwide. Future directions to enhance the effectiveness and commercial adoption of these nonthermal food-processing technologies are discussed.