Review Article

Emerging Preservation Techniques for Controlling Spoilage and Pathogenic Microorganisms in Fruit Juices

Table 5

Effect of high pressure homogenization on microorganisms in fruit juices.

Fruit juice(s)Target microorganismsTreatment parametersLog reductionReferences

Orange juice Escherichia coli O58:H21  
ATCC 10536 
E. coli O157:H7 CCUG 44857
300 MPa4[112]

Orange juiceSaccharomyces cerevisiae, Lactobacillus plantarum >250 MPa>5[113]

Apple juice Saccharomyces, Penicillium, Aureobasidium, and Aspergillus 300 MPa>5[114]

Apricot juiceS. cerevisiae 100 MPa (4 times)2.2[115]

Carrot juice S. cerevisiae 100 MPa (3 times)3[115]

Apricot juiceZygosaccharomyces bailli 100 MPa (8 times)2.5[116]

Carrot juiceZ. bailli 100 MPa (8 times)2.5[116]