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. 2021 Oct 21;10(11):2534. doi: 10.3390/foods10112534

Table 1.

Effects of green processing technologies on the phytochemical profiles of juice and smoothie beverages, along with other quality attributes.

Technology Beverage Type and
Components		 Treatment Conditions Optimum Conditions Shelf Life Main Results Obtained Reference
ULTRAVIOLET Black carrot juice 254 and 365 nm;
15 W LMP lamps: 2.16·10−3 and 1.50·10−3 kJ/m2 respectively;
0–60 min; 25 °C		 365 nm
1.5·10−3 kJ/m2 		- Increased TPC
No effect on colour
Approx. 1 log reduction in microbial spoilage 		[65]
Carrot juice 30 W LMP lamps;
11.4 kJ/m2 		253.7 nm
11.4 kJ/m2 		12 d at 5 °C Good sensory parameters during storage [67]
Carrot-carob-ginger-lemon-grape juice 280 and 365 nm;
0.6–0.4 mW LEDs; single and combined wavelength for
10–100 min; 25 °C		 Combined 280/365 nm
0.77/2.2 kJ/m2 		- Increased TPC and TAC
4.05 log reductions of inoculated Escherichia coli
Minimum effect on physical properties		 [66]
Carrot-orange juice 30 W LMP lamps; 0–10.6 kJ/m2;
0–15 min; 1.6 L/min; 20 °C		 253.7 nm
10.6 kJ/m2 		- Up to 2.5–5.9 log reductions in inoculated E. coli, Pseudomonas fluorescens, and saccharomyces cerevisiae [62]
Kale juice 25 W LMP lamps: 74 and
108.3 mJ/cm2; 0.14 L/min; RT		 253.7 nm
1.08 kJ/m2 		4 d at 4 °C Reduction by 20% in TPC
Up to 5-log reduction of inoculated E. coli
No effect on viscosity, chlorophyll content,
colour, TAC, PPO, and POD
Increased sedimentation rate
Higher PME activity		 [61]
Melon juice 15 W LMP lamps;
4 and 16 kJ/m2; 5 and 20 min;
25 °C		 254 nm
16 kJ/m2 		13 d at 5 °C Better retention of TAC and colour
No effect on TPC
Moulds and yeasts did not grow		 [63]
Pineapple-mango juice 55 W LPM lamps;
0.08 kJ/m2; 8.65 s		 254 nm;
8 kJ/m2 		9 weeks at 4 °C Minimal degradation of ascorbic acid
TPC and TAC retention		 [64]
HPP Apple-carrot-zucchini-pumpkin-leek smoothie 350 MPa;
10 °C; 5 min		 350 MPa
10 °C
5 min		 28 d at 4 °C High retention of vitamin C during storage
Retention of antioxidants (TPC and flavonoids)
Lower microbiological load
Higher oxidation due to earlier clarification		 [68,69]
Apple-orange-strawberry-banana smoothie 350–600 MPa;
10 °C; 3–5 min		 350 MPa
10 °C
5 min		 48 h at 4 °C Does not affect phenolics and flavonoids
Preserves vitamin C and flavours
Ensures microbial quality		 [70]
Apple-strawberry-banana-orange smoothie 450–600 MPa;
20 °C; 5–10 min		 600 MPa
20 °C
5 min		 10 h at 4 °C Retains ascorbic acid
High PPO inactivation rate (83%)		 [71]
Berries-grape-orange-strawberry-apple smoothie 100–300 MPa;
−5–45 °C; 5 min 		300 MPa
45 °C
5 min		 15 d at 4 and 20 °C Reduction of up to 6-log of mesophilic lactobacilli [72]
Carrot juice 550 MPa;
<38 °C; 6 min		 550 MPa
<38 °C
6 min		 20 d at 4 °C Better carotenoid (α- and β-carotene), phenolic, polyacetylene and TAC retention
Better preservation of nutritional compounds
Higher rheological properties
Better sensory attributes		 [73]
Carrot-pumpkin smoothie 300–600 MPa;
23 °C; 5 min		 400 MPa
23 °C
5 min		 7 d at 5 °C Mild TPC reduction (<15%)
Better TPC preservation during storage
High microbial control (≈6 log lower counts)
No high physicochemical changes (SSC, pH and colour)		 [74]
Grape juice 500 MPa;
45 °C; 5 min 		500 MPa
45 °C
5 min		 - Reduction of 17–29% in aflatoxins [75]
Indian gooseberry juice 200–500 MPa;
30–60 °C; 5 min		 500 MPa
30 °C
5 min		 - Increase in TPC and TAC up to 50 °C
Less vitamin C degradation		 [76]
Juçara-mango juice 600 MPa;
25 °C; 5 min		 600 MPa
25 °C
5 min 		- Does not affect anthocyanin content
Good sensory properties		 [77]
Orange juice 0–200 MPa; 25 °C; 1 min (whole peeled orange) +
400 MPa;40 °C; 1 min (juice)		 200 MPa 25°C 1 min +
400 MPa 40 °C 1 min		 - Non-additive effect in flavonoids
and vitamin C
12-fold increase in content of colourless carotenoids		 [78]
Tomato-pepper-celery-cucumber-onion-carrot-lemon beverage 100–400 MPa;
<30 °C; 2–9 min 		400 MPa
<30 °C
2–5 min		 - Good preservation of vitamin C
Slight colour change		 [79]
PEF Apple juice 20–30 kV/cm;
5–125 µs;
≤55 °C		 25 kV/cm
63 µs
≤55 °C		 - >5 log reduction cycles of E. coli,
L. monocytogenes, Staphylococcus aureus, and
Salmonella typhimurium 		[80]
Apple-strawberry-banana smoothie 13.5–24 kV/cm;
100–290 Hz;
8.7–24.1 pulses; 3 µs;
130 L/h; <58 °C		 24 kV/cm; 100 Hz
8.7 pulses
<58 °C		 27 d at 7 °C & 7 d at 4 °C Highest inactivation of moulds and yeasts [81]
Grape juice 3 kV/cm;
238 pulses up to 500 kJ/kg; sample: 215 mL; <75 °C		 3 kV/cm
238 pulses
<75 °C		 - Reductions by 24–84% in aflatoxins [75]
Grapefruit juice 20 kV/cm; 1 kHz; 80 mL/min; <45 °C 20 kV/cm; 1 kHz
<45 °C		 - Lower non-enzymatic browning and viscosity than the untreated sample [82]
Mango-papaya-stevia juice 20–40 kV/cm; 2.5 µs;
30 mL/min; 100–360 µs; <50 °C		 21 kV/cm
360 µs
<50 °C		 - Greatest content of bioactive compounds
Minimal colour changes		 [83]
ULTRASOUND Apple juice 2 W/cm2; 25 kHz; 70%; 30–60 min; 20 °C; sample: 60 mL 2 W/cm2; 25 kHz
30 min
20 °C		 - The highest polyphenolic and sugars content
Higher minerals and total carotenoids (60 min)		 [84]
Apple-carrot-stevia juice 750 W; 20 kHz; 20–80%; 15 min; sample: 100 mL 750 W; 20 kHz; 60%
15 min		 - Better phenolic profile
Better radical scavenging activity		 [85]
Apple-strawberry-banana-orange smoothie 1.5 kW; 20 kHz; 40–100%; 25 °C; sample: 200 mL 1.5 kW; 20 kHz; 70% (42.7 μm)
3 min
25 °C		 - Better TPC preservation
Higher flavonoid content		 [86]
Carrot juice 750 W; 20 kHz; pulses of 5 s on and 5 s off; 70%; 15 °C; sample: 250 mL 750 W; 20 kHz; 70%
15 °C		 48 h at 4 °C Enhancement of colouring pigments, sugar, chlorogenic acid and some mineral contents
Decreased microbial population		 [87]
Grape-apple juice 750 W; 20 kHz; 100%; 20–40 min; sample: 100 mL 750 W; 20 kHz; 100%
20 min		 - Increased phenolic profile and TAC
Higher organic acids 		[88]
Grapefruit juice 720 W; 28 kHz; 70%; 30–90 min; 20 °C 720 W; 28 kHz; 70%
90 min
20 °C		 - Improvement in sugar, carotenoid, mineral and phenolic content
Decreased spoilage microbe population		 [89]
Strawberry-banana-juçara smoothie 73.5–250 W; 20 kHz; 7–19 min; <60 °C; sample: 200 mL 147 W; 20 kHz
2 min
<60 °C		 - The highest anthocyanin retention [30]
Orange juice 33.31 W/mL; 24 kHz; 105 µm;
1–30 min; <46 °C;
sample: 30 mL		 33.31 W/mL; 24 kHz; 105 µm
30 min
<46 °C		 28 d at 5 °C Increased phenolic and flavonoid content
Higher vitamin C retention
Better sensorial properties		 [90]
Nopal beverage 240 W; 42 kHz; 10–40 min;
<34 °C; sample: 300 mL		 240 W; 42 kHz
40 min
<34 °C		 28 d at 4 °C Higher stability for bioactive compounds
Ascorbic acid reduction
Best acceptability
Low changes in colour 		[91]
Tomato-coconut water-beetroot juice-based
beverage
 240 V; 37 kHz; 10 and 15 min 240 V; 37 kHz
10 min
 - High sinapic and gallic acid contents
Ascorbic acid reduction
1 log reduction of yeast and mould 		[92]
COLD PLASMA Apple juice Atmospheric jet; 65 V; 1.1 MHz; 0–0.1% oxygen-argon gas flow: 5 slm; 0–8 min Atmospheric jet; 65 V
0.1% O2 in Ar gas
8 min		 24 h Reduction of C. freundii by ~5 log cycles [93]
Apple juice (cashew) Indirect plasma field under 30 kPa; 80 kHz; nitrogen gas flow: 10–50 mL/min; 5–15 min;
sample: 10 mL		 Indirect plasma; 30 kPa
10 mL N2/min
5 min		 - Increased TPC and TAC
Higher vitamin C retention 		[94]
Apple juice (cloudy) Spark and glow discharge;
7.9–10.9 kV; 20–65 kHz; 1–5 min 		Spark discharge
10.5 kV
5 min		 28 d at 4 °C Increased TPC and TAC
PPO inactivation
Lighter juice colour 		[95]
Blueberry juice Single-electrode atmospheric jet; 11 kV; 1 kHz; 0–1% oxygen-argon gas flow: 1 L/min;
2–6 min		 Single-electrode 11 kV
1% O2 in Ar gas
6 min		 - Increased TPC and TAC
Higher content of anthocyanin and vitamin C (at 0% O2 and 2–4 min) than heat treatment
7.2 log reduction of Bacillus		 [96]
Chokeberry juice Single-electrode atmospheric jet; 25 kHz; argon gas flow: 0.75 dm3/min; time: 3–5 min; 24 °C Single-electrode
5–7 cm3
3 min		 - Polyphenolic content stability [97]
Coconut liquid endosperm Atmospheric jet powered by a microwave generator; 450–650 W; air gas flow: 5 L/min;
time: 0–25 min		 Atmospheric jet
450 W
22–24 min		 - Reduction of initial counts of S. enterica and
E. coli by 4 log cycles		 [98]
Orange juice DBD-low-temperature plasma; 30 kV; 60 kHz; time: 3–12 s and 5–20 s; sample: 50 µL and 4 mL, respectively DBD; 30 kV
10 s		 16 d at 4 °C Absence of E. coli in juice inoculated with
4.20 × 107 CFU/mL
Preservation of vitamin C content		 [99]
Orange juice DBD-atmosphere CP; 90 kV;
60 Hz; time: 30–120 s; sample: 25–50 mL; atmosphere gas: air or 65% O2 		DBD; 90 kV
2 min direct plasma
50 mL
65% O2 		24 h at 4 °C Reduction of 4.7-log of S. enterica
Reduced PME enzyme activity
Higher vitamin C retention in air-packaging compared to the high-oxygen atmosphere.		 [100]
Orange juice with
oligosaccharides		 DBD-atmosphere CP (direct and indirect plasma field); 70 kV; 50 Hz; time: 15–60 s; sample: 20 mL DBD 70 kV
Direct plasma field		 24 h at RT 12% oligosaccharide loss
preservation of TPC, TAC and colour		 [101]
Pomegranate juice Single-electrode atmospheric jet; 2.5 kV; 25 kHz; argon gas flow: 0.75–1.25 dm3/min; time: 3–5 min; sample: 3–5 cm3 Single-electrode;
2.5 kV
0.75 dm3/min
3 min
5 cm3 		- Greater anthocyanin stability
Less colour changing with higher gas flow		 [97]
Pomegranate juice Single-electrode atmospheric jet; 2.5 kV; 25 kHz; argon gas flow: 0.75–1.25 dm3/min; time: 3–5 min; sample: 3–5 cm3 Single-electrode;
2.5 kV
1 dm3/min
5 min
3 cm3 		- Better phenolic compound stability [102]
COLD PLASMA Sour cherry Marasca juice Single-electrode atmospheric plasma jet; 2.5 kV; 25 kHz; argon gas flow: 0.75–1.25 L/min; time: 3–5 min;
sample: 2–4 mL		 Single-electrode; 2.5 kV
3 min
3 mL		 - Highest anthocyanin and phenol content [103]
Tomato juice DBD; 10 kV; 5 min; 30 °C DBD; 10 kV
5 min
30 °C		 - No effects on flavour and aroma
Lower volatile compound release		 [104]
Tomato-coconut water-beetroot juice-based beverage DBD; 60 kV; 50 Hz; time: 10 and 15 min; sample: 100 mL DBD; 60 kV
10 min		 - Improvement of TPC [92]
White grape juice DBD; 80 kV; 60 Hz;
time: 1–4 min; 24 °C
 DBD; 80 kV
1 min
24 °C		 - Higher bioactive compound levels [105]
COMBINED TECHNOLOGIES Apple juice US + PEF
US: 600 W; 20 kHz; 80%;
20–44 °C; 10–30 min;
sample: 95 mL
PEF: 23.9–71.6 J/cm2; 360 µs; 2–60 s; sample: 5 mL; <56 °C		 US30 + PEF60 15 d at 5 °C 5.8-log reduction of S. cerevisiae [106]
Apple juice UV + US; US + UV
UV: 254 nm; 15 W lamps: 13.44 W/m2; 5–25 min
US: 120–480 W; 35 kHz;
5–25 min		 US: 120 W; 5 min
+
UV: 254 nm; 20.2 kJ/m2 		- 5-log reduction of A. acidoterrestris [107]
Apple juice (cloudy) HPP + UV
HPP: 0–300 MPa; 32 °C; sample: 13 L
UV: 254 nm; 55 W lamp; 14.3–28.7 J/mL; 20 °C;
sample: 70 mL		 HPP: 300 MPa;
32 °C
+
UV: 254 nm; 28.7 J/mL		 - Increased TPC by 277.6%
Reduced PME activity		 [108]
Carrot juice CP + US
CP: DBD; 70 kV; time: 3 × 4 min, US: 750 W; 20 kHz; pulses of 5 s on and 5 s off; 80%; <20 °C; 3 min;
sample: 100 mL		 CP: DBD; 70 kV
+
US: 750 W; 3 min; <20 °C		 - Better stability
Higher TPC, carotenoid, lycopene, and lutein
Up to 2 log reductions of mesophilic and yeast and moulds		 [109]
Cranberry juice US + HPP
US: 600–1200 W/L; 18 kHz; <25 °C; 5 min
HPP: 450 MPa; 11.5 °C; 5 min		 US: 1.2 kW/L; 5 min; 25 °C +
HPP: 450 MPa; 5 min; 11.5 °C		 - Higher anthocyanin content
Good preservation of FOS		 [110]
Mango juice US-UV: 600 W; 20 kHz; pulses of 5 s on and 5 s off; 10 min; 3600 J/mL; sample: 100 mL
UV: 254 nm; 8 W lamp;		 US-UV: 600 W; 254 nm; 3.6 kJ/mL; 10 min 30 d at 4 °C Increased the bioaccessibility of ascorbic acid, TPC, and carotenoids by 102%, 114%, and 32%, respectively
Good retention up to 30 d		 [111]
Orange juice US + PEF
US: 500 W; 30 kHz; 55 °C; 10 min; sample: 800 mL
PEF: 40 kV/cm; 15 Hz; 100 µs		 US: 500 W; 10 min; 55 °C
+
PEF: 40 kV/cm		 168 d at
25 °C		 Lower colour differences
Similar attributes to heat treatment		 [112]

TPC: total phenolic content; TAC: total antioxidant capacity; PPO: polyphenol oxidase; POD: peroxidase; DBD: dielectric barrier discharge; RT: room temperature; FOS: fructooligosaccharides; PME: Pectin methylesterase.