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July 3, 2026Food Science & NutritionOpen Access

Fruit Juice Processing Technologies and Their Impact on the Content of Bioactive Compounds—A Review of Current Approaches

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Authors

JSJulia SojaDNDariusz Nowak

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Overview

Review evaluates various fruit juice processing methods and their effects on bioactive compounds, suggesting improved nutritional preservation.

Key Points

  • This review aims to assess the impact of different fruit juice processing technologies on the retention of bioactive compounds.
  • Reviewed literature from 2002 to 2026 on fruit juice processing technologies.
  • Compared traditional thermal methods with innovative techniques like high pressure processing and sonication.
  • Analyzed the effects of these methods on the antioxidant content and stability of bioactive compounds.
  • Sonication maintains or increases the levels of polyphenols, anthocyanins, and vitamin C in fruit juices compared to thermal methods.
  • High pressure processing preserves nutritional value while eliminating the need for preservatives.
  • Cold atmospheric plasma shows potential for microbial control while retaining bioactive compounds.

Cite This Study

Soja et al. (2026) studied this question.

synapsesocial.com/papers/6a4755345c29257aa257a5d2https://doi.org/10.1002/fsn3.72073
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