How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010–2021, an updated overview and current issues

Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized. The graphical abstract shows common sterilization technologies of fruit and vegetable juices and their features.

果蔬汁（Fruit and vegetable juices, FVJ）营养成分丰富，却极易滋生细菌，引发微生物污染，进而导致其品质与安全快速劣变。杀菌是果蔬汁加工过程中的关键工序。然而，无论采用热杀菌还是非热杀菌技术，其杀菌效果以及对果蔬汁整体品质的影响，均高度依赖于加工参数、微生物种类以及果蔬汁基质特性。因此，针对不同品类的果蔬汁，明晰不同杀菌技术对其整体品质的影响，对于设计并优化工艺参数以生产高附加值产品至关重要。本文综述了近十年来热杀菌与非热杀菌技术在果蔬汁加工领域的应用进展，全面探讨了各类杀菌技术的作用原理，以及其对多种果蔬汁中微生物与酶的灭活效果、营养与功能特性、理化性质及感官品质的影响。此外，本文还详细探讨了栅栏技术（hurdle technology）的不同组合方案在果蔬汁杀菌加工中的应用，同时总结了各类杀菌技术的优势、局限性以及当前的应用前景。本文的图形摘要展示了常见的果蔬汁杀菌技术及其技术特点。