Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice

Lina Chen; Tienan Wang; Yuhan Sui; Mengjuan Gong; Meijia Li; Xinning Du; Shuyu Zhang

doi:10.1016/j.fochx.2025.102354

Effects of different sterilisation methods on the quality and flavor of non from concentrate (NFC) Actinidia arguta juice

Food Chem X. 2025 Mar 8:27:102354. doi: 10.1016/j.fochx.2025.102354. eCollection 2025 Apr.

Authors

Lina Chen¹, Tienan Wang¹, Yuhan Sui¹, Mengjuan Gong¹, Meijia Li¹, Xinning Du¹, Shuyu Zhang¹

Affiliation

¹ Department of Food Science and Engineering, College of Food Science and Engineering, Changchun University, No.6543, Satellite Road, Changchun 130022, China.

Abstract

Sterilisation is one of the most important means to extend the shelf life of fruit juices. In this paper, the effects of four sterilisation methods, ultraviolet (UV), ultrasonic (US), ultrahigh pressure (UHP) and low temperature long time (LTLT), on Actinidia arguta juice were investigated. The results showed that all four methods were able to reduce the microbial population below the safety limit, had no significant effect on pH, but increased the total soluble solids content and reduced the total acid content. UV, US and UHP were more effective in retaining nutrients, while LTLT significantly reduced chlorophyll, total sugars, total flavonoids, total phenols and ascorbic acid content (p < 0.05). UHP improved the colour better, while UV better preserved the original flavor. This study will provide an alternative strategy for thermal pasteurization of traditional NFC fruit juices.

Keywords: Actinidia arguta; E-nose; Flavor; NFC juice; Sterilisation.