Fecha de publicación: 01/01/2025 Fuente: Food Bioactives Abstract
Sour cherry juice is one of the most popular and most consumed juice worldwide because of its unique color, flavor, aroma, and health-promoting properties. Even though sour cherry juice is classified as high-acid products, its quality is degraded by spoilage microorganisms and enzymes. Conventional thermal treatment coupled with aseptic packaging provides safer juice with extended shelf life, but applied temperature and processing time regime results in adverse changes in the juice quality. Therefore, current studies have focused on treatment of sour cherry juice with novel nonthermal technologies and with their combinations. In this respect, processing of sour cherry juice by pulsed electric fields, high hydrostatic pressure, microwave radiation, ultrasonication, ozone, cold plasma, and gamma irradiation mostly focused on determination on the changes in quality parameters and microbial inactivation has been reviewed.