Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization.

中文翻译：

---

用于保存功能性果汁的创新跨栏技术。


功能性营养（包括饮用果汁）已成为那些寻求健康生活方式的人感兴趣的领域。功能性营养也引起了食品行业的极大兴趣，其目的是改善人类健康并以可持续的方式实现经济繁荣。功能性食品行业是食品行业中利润最高的部分，新的社会人口趋势（例如，预期寿命更长、生活水平更高、医疗保健更好）带来了快速增长的市场，其中通常包括食品生产的可持续概念。因此，随着微加工食品的消费，食品行业对栅栏技术的需求不断增长，不仅因为这种方法可以灭活食品中的微生物，还因为它还可以延长食品的保质期。为了保存果汁等食品，栅栏技术方法通常使用非热方法作为巴氏灭菌的替代方法，这可能会导致食品的营养价值和质量下降。非热技术通常与不同的障碍相结合，例如抗菌添加剂、热处理以及紫外线或脉冲光，以实现（功能性）果汁的协同效应和整体质量改进。因此，栅栏技术由于其效率高且对果汁质量和特性影响较小，可能成为一种有前途的果汁保存方法，尽管所有加工参数仍需要优化。