Abstract
As fruit juice is rich in bioactive components such as vitamins, polyphenols, and carotenoids, nutrient retention and quality improvement during its processing are of great significance to consumers' health. Traditional thermal processing easily causes color deterioration, aroma loss, and nutrient loss of fruit juice, making it difficult to meet consumers' demand for high -quality fruit juice. Low -temperature processing technologies are processing methods carried out at room temperature or below 60 ℃ with extremely low thermal effects. They feature advantages of high efficiency, environmental friendliness, and high nutrient retention rates and have become research hotspots in the field of fruit juice processing in recent years. The applications of different low -temperature processing technologies in fruit juice processing were systematically summarized. Their effects on the physicochemical properties, sensory quality, nutritional quality, and bioactive components of fruit juice were analyzed. The action mechanisms of different low -temperature processing technologies were explored from the cellular and molecular levels. The advantages and challenges of each technology in the field of fruit juice processing were analyzed, and their main challenges and opportunities in fruit juice processing were prospected.
Publication Date
11-3-2026
First Page
187
Last Page
195
DOI
10.13652/j.spjx.1003.5788.2025.80923
Recommended Citation
Linyu, Xie; Fusheng, Zhang; Yaqin, Ma; and Jiong, Zheng
(2026)
"Research progress on effects of low-temperature processing technologies on fruit juice quality,"
Food and Machinery: Vol. 42:
Iss.
10, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2025.80923
Available at:
https://www.ifoodmm.cn/journal/vol42/iss10/22
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