食品工业科技2026，Vol.47Issue(17)：15-25,11.DOI:10.13386/j.issn1002-0306.2025090119
猕猴桃汁非热加工技术研究进展
Research Progress on Non-thermal Processing Technology of Kiwifruit Juice
摘要
Abstract
Kiwifruit is rich in nutritional value but is difficult to preserve and prone to spoilage.Processing it into juice is an important approach to retaining its nutritional quality.Traditional thermal processing techniques can easily lead to flavor deterioration and nutrient loss,while non-thermal processing technologies provide a new pathway for producing high-quality kiwifruit juice.This review summarizes the basic principles of three non-thermal processing technologies—high pressure processing,ultrasound,and cold plasma—and systematically compared their effects on microbial control,color,texture,and nutritional components during kiwifruit juice processing.All three technologies can effectively sterilize or inhibit microbial growth.In terms of color,high pressure processing and cold plasma treatments exhibit better color preser-vation,although excessive cold plasma treatment is found to potentially accelerate browning,while ultrasound treatment tends to induce browning during storage.Regarding texture,ultrasound treatment is shown to enhance the apparent vis-cosity and stability of the juice,cold plasma treatment reduces viscosity but improves stability,and high pressure pro-cessing treatment demonstrates a trend of initially increasing and then decreasing viscosity.In terms of nutrient retention,cold plasma treatment results in the lowest loss rate of vitamin C,whereas ultrasound treatment leads to the highest loss rate.Both technologies are also observed to cause sucrose degradation,while changes in phenolic compounds depends on treatment intensity,duration,and the specific type of compound.Furthermore,this study explore the potential regulatory effects of these three technologies on kiwifruit juice allergenicity.Given that each individual non-thermal processing tech-nology possesses distinct advantages and limitations,future research should focus on developing synergistic application models integrating multiple techniques.Establishing a comprehensive non-thermal processing system will overcome the application bottlenecks of single technologies and further advance the adoption of non-thermal techniques in the kiwifruit processing industry.关键词
猕猴桃汁/制汁加工/非热技术/微生物安全/营养成分/感官品质Key words
kiwifruit juice/juice processing/non-thermal technologies/microbial safety/nutritional components/sensory quality分类
轻工纺织引用本文复制引用
李金洋,孟秋宇,王永涛,饶雷,廖小军..猕猴桃汁非热加工技术研究进展[J].食品工业科技,2026,47(17):15-25,11.基金项目
"十四五"国家重点研发计划重点专项(2023YFD2100303). （2023YFD2100303）
