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August 22, 2025Applied SciencesOpen Access

The Influence of PEF, Pulsed Light, Microwave and Conventional Heat Treatments on Quality Parameters of Berry Fruit Juice Blends

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Authors

NPNatalia PolakSKStanisław KaliszAWArtur Wiktor

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Overview

Observational analysis assessed quality parameters in juice blends using PEF, microwave, and conventional treatments, indicating varying nutrient retention.

Key Points

  • Thermal preservation methods preserved more bioactive compounds, enhancing health benefits of juice blends.
  • Microwave pasteurization increased total polyphenol content in two out of three juice blends, showing effective preservation.
  • Pulsed electric field and pulsed light methods resulted in less color change but greater degradation of antioxidant activity.
  • Hot bottling significantly increased turbidity, impacting overall juice quality metrics like pH and acidity levels.

Cite This Study

Polak et al. (2025) studied this question.

synapsesocial.com/papers/68af5231ad7bf08b1eada7bbhttps://doi.org/10.3390/app15179234
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Also Consider

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  5. 5Evaluating the Impact of Microwave vs. Conventional Pasteurization on NFC Apple–Peach and Apple–Chokeberry Juices: A Comparative Analysis at Industrial Scale2024 · 3 citations