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September 10, 2025Journal of Food Process EngineeringOpen Access

Thermal Strategies for Bioactive‐Rich Juice Stability: Metabolomic and Sensory Insights Into HTST and MTST Pasteurization

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Authors

MUMichele UtpottGMGiovana Domeneghini MercaliEMEduardo Madruga Melo

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Overview

Evaluation of pasteurization methods on bioactive compounds and sensory attributes in juice, suggesting HTST may enhance stability.

Key Points

  • HTST pasteurization improves antioxidant capacity and maintains juice quality, impacting consumer acceptance.
  • Targeted metabolomic analysis revealed increased phenolic compounds and carotenoids in HTST samples compared to fresh juice.
  • Principal Component Analysis differentiated thermally treated juices from the control sample, indicating significant changes.
  • Sensory evaluations showed that color changes negatively affected acceptance, while flavor and aroma remained stable.

Cite This Study

Utpott et al. (2025) studied this question.

synapsesocial.com/papers/68c1c32754b1d3bfb60f1197https://doi.org/10.1111/jfpe.70211
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