Recent progress and future perspectives on non-thermal apple juice processing techniques

Abstract Fresh apple juice is one of the most popular and consumed juice, owing to its pleasant taste, natural flavour nutritional richness. Regular consumption associated with reducing risk cancer, cardiovascular related diseases, asthma diabetes. However, shelf life limited by detrimental effect enzymes. Due demand wholesome nutritious product, there arises a need for adoption novel non-thermal techniques as they help retain content at same time aid in improving compared thermal treatment. High pressure processing (HPP), pulsed electric field (PEF), ultrasound, light, UV, high-pressure homogenization (HPH) hydrodynamic cavitation (HC) are all examples procedures tested tried better retention phytochemical composition juice. This study aimed find influence these mechanisms on quality Apple has been successfully examined using techniques. These exhibited promising results terms minimising physical, chemical, enzymatic microbial deterioration while still retaining high percentage components. Though process require hurdle approach inactivation enzymes, HC can be alternative operating costs ease handling bulk volumes Graphical