Sustainable Shelf-Life Extension of Date Palm–Bael–Jujube Beverages through HTST Pasteurization and Protective Packaging

Pitchaya Tuntiteeraboon; Saeid Jafari; Sochannet Chheng; Khursheed Ahmad Shiekh; Isaya Kijpatanasilp; Kitipong Assatarakul

doi:10.1039/d5fb00683j

January 1, 2025Sustainable Food TechnologyOpen Access

Sustainable Shelf-Life Extension of Date Palm–Bael–Jujube Beverages through HTST Pasteurization and Protective Packaging

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Key Points

The aim is to explore methods for extending the shelf life of date palm, bael, and jujube beverages.
Compared impacts of transparent vs amber-colored glass packaging.
Employed HTST (High-Temperature Short-Time) pasteurization techniques.
Evaluated beverage shelf life under different conditions.
Extended shelf life was achieved through effective pasteurization and packaging choices.
Amber glass showed a notable impact on preserving beverage quality compared to transparent glass.

Implication

Demonstrates effective methods for prolonging beverage shelf life, highlighting beneficial packaging choices.

Abstract

In recent years, there has been a lot of interest in extending the shelf life of beverages. The impacts of packaging (transparent glass bottle vs amber-colored glass bottle) and pasteurization...

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Cite This Study

Tuntiteeraboon et al. (2025) studied this question.

synapsesocial.com/papers/69be37f16e48c4981c677fad https://doi.org/10.1039/d5fb00683j

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Sustainable Shelf-Life Extension of Date Palm–Bael–Jujube Beverages through HTST Pasteurization and Protective Packaging

Key Points

Implication

Abstract

Discussion

Cite This Study

Sustainable Shelf-Life Extension of Date Palm–Bael–Jujube Beverages through HTST Pasteurization and Protective Packaging

Key Points

Implication

Abstract

Discussion

Cite This Study

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