Juice is a beverage made from the natural liquid present in fruits and vegetables, which is pressed or extracted. Examples include liquids flavored with concentrate or other biological food sources like meat or seafood, such as clam juice. Juice is frequently used as a beverage, as well as a flavoring or component in meals and other beverages like smoothies. Juice became a popular beverage choice with the invention of pasteurization methods, which allowed for the preservation of juice without the need for fermentation (which is used in wine production). The two countries that consume the most fruit juice are New Zealand (nearly a cup, or 8 ounces) and Colombia (more than three-quarters of a cup each day). Fruit juice consumption increases in lockstep with national income.

High-intensity pulsed electric fields are being used as an alternative to heat pasteurization in fruit juices. Heat treatments don’t always result in a product that’s high-quality and microbiologically stable. Fruit juices, on the other hand, may be treated to generate a shelf-stable and safe product utilizing high-intensity pulsed electric fields (PEF). Furthermore, it was revealed that pulsed electric fields generate food with a high nutritional value that looks and tastes fresh. Nonthermal food preservation is achieved by pulsed electric field processing.

Pulsed electric fields use short bursts of energy to inactivate bacteria. Furthermore, the use of PEF has a small detrimental impact on the quality of food. Pulsed electric fields kill germs while keeping the food’s original color, flavor, and nutritional content when compared to heat treatments. This preservation technology works by sandwiching two electrodes between liquid fluids and delivering high voltage pulses for microseconds to milliseconds. The high voltage bursts have an intensity of 10 to 80 kV/cm.

The juice processing time is calculated by multiplying the number of pulses by the effective pulse duration. The pulses’ high voltage generates an electric field that inactivates any germs de the juice. The PEF operates at lower temperatures than those used in thermal processing. After the high voltage treatment, the juice is aseptically packaged and refrigerated. Juice may carry electricity due to the presence of numerous ions from the processing. When an electric field is introduced to the liquid juice, electric currents can flow into it and be shifted around due to the charged molecules in the juice. Pulsed electric fields can thereby inactivate pathogens, extend the shelf life of juice, and reduce enzymatic activity while maintaining the same quality as freshly squeezed juice.

The Fruit Juices and Fruit Nectars (England) Regulations and the Fruit Juices and Fruit Nectars (Scotland) Regulations 2003 provide that the name or names of the fruit followed by juice may only be used to designate a product that is 100 percent fruit juice. On the other hand, juice made by reconstituting concentrate can be called juice. A product branded as “nectar” must contain at least 25% to 50% juice, depending on the fruit.

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