The quality, nutritional and organoleptic parameters of cold-pressed lemonade, citrus and green juice were assessed following commercial HPP (600 MPa/3 min), UV-C light (253.7 nm/1000 L h⁻¹/411.4 mJ cm⁻²) and thermal treatment (75 °C/90 s) using processing regimes currently accepted in the beverage industry. Although the treatments did not affect pH, soluble solids and viscosity, they affected colour with the most pronounced change occurring in the green juice following thermal treatment. Overall, the treatments resulted in good retention (< 25% reduction) of ascorbic acid, total phenolic and antioxidant content. Notable exceptions included thermal and overdosed UV-C treatments (> 90% reduction of ascorbic acid in lemonade). HPP treatment had a neutral or positive effect on consumer acceptance of all juices, whereas thermal and overdosed UV-C treatments caused undesirable sensory changes to green and citrus juices, respectively. Overall, thermal treatment and UV-C light induced chemical changes that differentiated treated juice from the raw sample.

Industrial relevance

This study verified that the currently accepted processing regimes for commercial scale HPP, UV-C light and thermal treatment affected colour, nutritional, chemical and/or sensory properties depending on the beverage matrix, suggesting that an individual product treatment approach is required for each juice. In the case of UV-C light, the effectiveness of the treatment was influenced by juice composition and UV transmission as well as the fluence level. Overdosed UV-C treatment was shown to cause undesirable effects on juice nutritional parameters. Hence, further optimization of commercial processing regimes and studies evaluating the suitability of each technology on a case by case basis should be considered.

中文翻译：

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经过高静水压力，紫外线和商业条件下的热处理后，冷榨果汁的质量变化

在商业HPP（600 MPa / 3 min），UV-C光（253.7 nm / 1000 L h ^-1 /411.4 mJ cm ^-2）下评估冷压柠檬水，柑橘和绿色果汁的质量，营养和感官参数）和热处理（75°C / 90 s），使用饮料行业目前接受的加工方式进行。尽管这些处理方法不会影响pH值，可溶性固形物和粘度，但它们会影响颜色，热处理后的绿汁中的变化最为明显。总体而言，这些处理导致抗坏血酸，总酚和抗氧化剂含量的良好保留（降低了<25％）。显着的例外包括热处理和过量UV-C处理（柠檬汁中抗坏血酸的减少量> 90％）。HPP处理对所有果汁的消费者接受度具有中性或积极影响，而热和过量UV-C处理分别对绿色和柑橘类果汁造成不良的感官变化。总体，

行业相关性

这项研究证实，目前公认的商业规模HPP，UV-C光和热处理工艺会根据饮料基质的不同而影响颜色，营养，化学和/或感官特性，这表明每种果汁都需要采用单独的产品处理方法。在UV-C光的情况下，该处理的有效性受果汁组成和UV透射以及通量水平的影响。研究表明，过量的UV-C处理会对果汁的营养参数产生不良影响。因此，应考虑进一步优化商业加工制度，并根据具体情况评估每种技术的适用性。