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Processing and Nutrition of Fruit and Vegetable Juice
Topic Information
Dear Colleagues,
The fruit and vegetable processing industry is worth 8.7 billion US dollars as of 2022. This is projected to reach 11.8 billion US dollars by 2027, with a CAGR of 6.4% (2022–2027), while the fruit and vegetable juice market is estimated to reach 199.3 billion US dollars by 2027, with a CAGR of 2.1% (2020–2027). It is estimated that the juice market will cover around a USD 26.2 billion market in China by the year 2027, with a CAGR of 7.2%. Similarly, in Japan, Canada and Europe, the fruit and vegetable juice market will grow by 2%, 1%, and 1.6% CGAR, respectively, during the 2020-2027 period. Fruit and vegetable juices have remained popular since ancient times because of their nutritional and refreshing properties. Different non-alcoholic beverages such as ready-to-serve drinks, nectars, squashes, cordials and appetizers, etc., contain juice. These juice-containing products are a rich source of vitamins, minerals, and health-promoting nutraceuticals such as vitamin C, vitamin A, polyphenols, and antioxidants. Regular consumption of these products enhances immunity and can minimize the risk of several diseases, including cardiovascular problems, chronic diseases, cancer, etc.
Naturally available health-promoting bioactive compounds are vulnerable to loss due to several factors. For instance, extraction methods significantly affect the bioactive compounds present in fruit and vegetable juices. Mechanical methods of juice extraction, such as juicing, blending, and compression, reportedly decrease ascorbic acid, tannins, phenolic compounds, anthocyanin, and total antioxidants in different fruit and vegetable juices. However, in the rapidly moving modern era, there are no other practical options for juice extraction. There have been recent developments regarding juice extraction with reduced loss and increased bioavailability of nutritional compounds. Juice processing involves several steps, comprising heat, chemical, and non-thermal approaches. Every approach to preservation has positive and negative effects on juice quality and nutritional properties. The traditional thermal processing of juices may change the physical and chemical properties that negatively affect the organoleptic quality, and also reduces the availability of bioactive compounds. Non-thermal methods of processing, such as high pressure processing (HPP), ultrasonication (US), pulsed electric field (PEF), low-pressure plasma, etc., have a positive effect on protection of bioactive compounds in fruit and vegetable juices. These methods have also been reported to ensure the microbial safety of juice products without compromising their quality. These methods are becoming increasingly popular compared to chemical preservatives. Recent developments in packaging and storage technologies have also focused on increasing the shelf life of juice and juice-based products. Innovative packaging and storage of juices enhances storage life and prevents microbial growth, e.g., biodegradable polylactic-acid-based packaging activated with lysozyme extends the shelf life of pear juice and inhibits the growth of Listeria monocytogenes. Additionally, antimicrobial and nanocomposite packaging based on controlled metal ion release ensures efficient antimicrobial activity and extends the shelf life of fruit juices.
For this Topic, we are seeking manuscripts that focus on the challenges, trends, and innovations in fruit and vegetable juices and their processing. This Topic “Processing and Nutrition of Fruit and Vegetable Juice” will cover a range of research topics, including (but not limited to):
- Recent trends in extraction of juice from fruit and vegetables.
- The effect of juice extraction methods on health-promoting bioactive compounds.
- Recent trends in juice preservation using plant-based compounds.
- Application of nanotechnology for juice preservation.
- Trends in non-thermal methods of juice preservation.
- Modern approaches to microbial safety of juice and juice products.
- Utilization of juice processing by-products.
- Effects of juice processing techniques on the bioacessibility and bioavailability of the nutritional compounds.
- Effect of juice consumption on human health.
Prof. Dr. Asgar Ali
Dr. Mohammed Wasim Siddiqui
Topic Editors
Keywords
- antioxidant
- thermo-sonication
- nanotechnology
- waste utilization
- bioactive compounds
Participating Journals
| Journal Name | Impact Factor | CiteScore | Launched Year | First Decision (median) | APC |
|---|---|---|---|---|---|
Antioxidants
|
6.0 | 10.6 | 2012 | 15.5 Days | CHF 2900 |
Beverages
|
3.0 | 6.1 | 2015 | 20.6 Days | CHF 1600 |
Foods
|
4.7 | 7.4 | 2012 | 14.3 Days | CHF 2900 |
Horticulturae
|
3.1 | 3.5 | 2015 | 14.8 Days | CHF 2200 |
Nutrients
|
4.8 | 9.2 | 2009 | 17.5 Days | CHF 2900 |
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