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 microorganisms | Treatment parameters | Log reduction | References |
| Orange juice | Escherichia coli O58:H21 ATCC 10536 E. coli O157:H7 CCUG 44857 | 300 MPa | 4 | [112] |
| Orange juice | Saccharomyces cerevisiae, Lactobacillus plantarum | >250 MPa | >5 | [113] |
| Apple juice | Saccharomyces, Penicillium, Aureobasidium, and Aspergillus | 300 MPa | >5 | [114] |
| Apricot juice | S. cerevisiae | 100 MPa (4 times) | 2.2 | [115] |
| Carrot juice | S. cerevisiae | 100 MPa (3 times) | 3 | [115] |
| Apricot juice | Zygosaccharomyces bailli | 100 MPa (8 times) | 2.5 | [116] |
| Carrot juice | Z. bailli | 100 MPa (8 times) | 2.5 | [116] |
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