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

Table 10

Preservation of fruit juices by combination of different preservation methods.

Fruit juice	Combination of preservation methods	Target microorganisms	Log reduction	References
Orange juice	PEF with nisin	Native microflora	6	[141]
Orange juice	PEF with nisin or lysozyme	Escherichia coli O157:H7	>7	[122]
Strawberry juice	PEF with cinnamon bark oil or citric acid	E. coli O157:H7, Salmonella enteritidis	>5	[17]
Apple juice	PEF with cinnamon bark oil or citric acid	E. coli O157:H7, S. enteritidis	>5	[17]
Pear juice	PEF with cinnamon bark oil or citric acid	E. coli O157:H7, S. enteritidis	>5	[17]
Carrot juice	HPH with nisin	L. innocua	>5	[142]
Strawberry juice	PEF with sodium benzoate and potassium sorbate	E. coli O157:H7, S. enteritidis	5.11	[79]