Table 2.
Impact of non-thermal techniques on SCJ.
| Methods | Conditions | Physiochemical | Enzymatic | Microbial | Key finding | Reference |
|---|---|---|---|---|---|---|
| HHP | 300 MPa, 2 min, and 5 min | Maintained TSS, color, and pH | Less impact on PPO activity (92.77) | The total plate count was reduced by 6.32 logs | Retained physiochemical parameters and reduced enzymes level | [45] |
| HHP | 600 MPa, 6 min, 60 °C | – | Greater reduction in POD than PPO | Microbial load reduction (P < 0.05) | Reduced enzymes and microbes | [46] |
| HHP | 523 MPa, 50 ˚C, 11 min | The total color difference (2.8), total phenols (33 mg), and antioxidant value (95 %) | 62 % inactivation occurred in PPO and 59 % in POD | 5 log reduction in microbes | Improved physicochemical properties and decreased enzymes and microbes | [47] |
| US | 5, 15 min, 40 °C, and 60 °C | Moisture contents 93.50 to 92.85 %, TA 0.16 %, pH 5.92, TSS 12.50 ˚Brix | – | The microbial load was 6.03 log CFU/10 mL | Reduced microbial load and moisture | [48] |
| US | 37 kHz, 10, 20, 60 min, 40 °C | No change in TSS, TPC, and pH | – | – | Retained physicochemical properties | [49] |
| US | 40 kHz, 240 W, 40 min | Retained pH and color, enhanced TSS, TPC (18 %), and TFC (16 %), reduced vitamin C by about 13 % | – | 1.95 log CFU/mL reduction in total aerobic mesophiles and 0.42 log CFU/mL in Y & M | Maintained physiochemical parameters and reduced microbial load | [50] |
| UV treatment | 30 min, 16.2 J/mL | Color change from 0 to 4.10 ± 0.3, slightly increased TA (0.131 ± 0.004), TSS (18.4 ± 0.2), reducing sugar (0.469 ± 0.009), TPC and acceptability score decreased about 5.73 ± 0.07 and 6.96 ± 0.29 | PPO activity was reduced by 59 % | The total plate count was 5.5 CFU/mL | Microbial and enzymatic inactivation with retaining maximum physicochemical content | [22] |
| UV irradiation | 250 W, 3 min | Reduced color 244.9 and °Brix 19.5, no impact on pH and turbidity | – | Decreased fungi, and bacterial load 5.42 logs | Reduced microbes and physicochemical parameters | [51] |
| PEF | 30 kV cm−1 150 pulses | Reduced pH (3.98 ± 0.33) and vitamin C (81.54 ± 0.15 mg), increased TA (0.5 ± 0.10 %), retained TSS | – | 2.71 log CFU/mL reduction in total aerobic mesophilic count | Reduced vitamin C, pH, and microbes | [16] |
| PEF | 110 V, 30 s | – | – | >1.42-log inactivation rate especially E. coli targeted | Significant reduction in microbes | [52] |
| Dielectric barrier discharge (DBD) plasma | 45 V, 2 min | No change in pH, color, increased TSS, TPC (25 %), TFC (21 %), vitamin C loss 6 % | – | Reduction in total aerobic mesophilic (3.6 log CFU/mL), Y & M (0.50 log CFU/mL) | Retained color, enhanced TSS, TFC, and TPC, reduced bacterial load | [50] |
| Ozone treatment | 4.23 g/L dose, 20 min, flow rate 5.6 l/min | Reduced TSS (6.3 %), TPC (13.5 %), TFC (22.5 %), ascorbic acid content (81.46 %), and antioxidant capacity (30 %) | 67.8 % reduction in PPO, 75.3 % in POD | TPC count reduction (3.72 logs), Y & M reduction (2.50 %) | Reduced all parameters | [53] |
| Ozone treatment | 30 min, 0.199 mg/L | Retained TSS, TA, | POD remained constant | The total plate count remained constant | No change in any parameter | [22] |
| Microfiltration | 35, 69, 104, 138 kPa, 0.123, 0.246 and 0.369 m/s | Reduced TSS (9 %), velocity (21 %), color (80 %) | – | 5 log reduction | Decreased physiochemical and microbial factors | [54] |
| Microfiltration | 45 °C, 0.87 m/s−2 | Reduced TSS (19.37 ± 0.01 g·100 mL−1), protein (0.18 ± 0.01 g. 100 mL−1), and carbohydrate 18.86 ± 0.01 g/100 mL−1, retained TSS 18.60 ± 0.14 °Brix and pH (4.13 ± 0.02) | – | – | Decreased macromolecules and maintained TSS | [55] |
| Ultrafiltration | 104 kPa, 30 l/h | Recovered sucrose (98 %), polyphenol (80 %) | Reduction of 3 folds in oxidative enzymes | 6 log reduction | Maximum recovery of sucrose, polyphenols, and reduced enzymes plus microbes | [56] |
| MF | 25 °C, 50–200 MPa, 1–7 cycles | Enhanced reducing sugars (1.2–1.4 mg/mL), Chlorophyll content (0.513 ± 0.016 mg/mL), and decreased total sugars (11–54 %) | Enhanced PPO level (39.4 to 64.7 %) POD level (16.4 to 75.0 %) | – | Increased enzymes and sugar level | [18] |
| MF | 100–150 MPa | Reduced phenols (30–58 %), TFC (14–54 %), ferric reducing antioxidant power (24–65 %) | – | Decreased bacterial count 6 log CFU/mL, APC range 0–2.73 log CFU/mL, Yeast & Mold count was 0–3.47 log CFU/mL | Decreased phenolic profile but positive impact on the microbial count | [4] |
| MF | 100, 120, 140 MPa | Reduced TSS (11 %), enhanced color value (8.5 ± 3.6) | – | Bacterial reduction 1.88 logs | Reduced physicochemical properties but positive impact on microbial load and color | [57] |
POD: Peroxidase, PPO: Polyphenol oxidases, TA: Titratable acidity, Y & M: Yeast & Mold, TPC: Total phenolic content, TFC: Total flavonoid content, APC: Aerobic plate count, TSS: Total soluble solids, MF: Microfluidization.