Effect of thermal and non-thermal treatments on the color of citrus juice: A review

Citrus juice is widely consumed due to its high nutritional values, desirable taste, and color. The color the key indicator for quality attributes affecting consumer’s attention. Conventional thermal treatment common method in processing which adversely affects value appearance. Measuring properties of an intelligent way control estimating alteration chemicals. In this study, effects different treatments on aspects citrus including L*, a* & b* browning index, total difference, chroma, hue index were reviewed. New methods such as microwave, ohmic heating, infrared radiation are used result shortened process come up time (CUT). addition, non-thermal pulsed electric fields, high-pressure processing, carbon dioxide, sonication, ultraviolet applied juice, results better preservation values. These less effective inactivation enzymes playing a role juices stability. Therefore, combination suggested increase effectiveness well preserving quality.