The benefits of the pasteurization process for microbiological safety and extending the shelf life of fruit and vegetable juices have been clearly demonstrated. Although thermal processing can sometimes have undesirable effects on product quality, such as nutrient loss, changes in color, flavor, and texture, a recent study has shown that pasteurization can improve digestibility. Therefore, it raises the question of whether it is time to reconsider the choice of optimal pasteurization methods for juices and smoothies.
Currently, consumers around the world are increasingly aware of the benefits of using fresh fruits and vegetables. Over the past two decades, juices and smoothies have become a convenient and appealing solution to enhance the consumption of these products.
Globally, juice is the beverage category with the highest purchase penetration rate in the soft drink industry, with 57% of consumers having purchased juice, juice-based drinks, or smoothies in the past year. New products and brands are continuously being developed by multinational corporations as well as local specialized manufacturers, particularly featuring products with functional claims and nutritional shots. According to Mordor Intelligence, the global smoothie market is expected to reach $25.21 billion by 2031 (up from $16.65 billion currently).
In this market, fruit smoothies account for 55.72% of the market share, thanks to leveraging the existing supply chain and consumer familiarity. Plant-based smoothies are growing rapidly with an expected CAGR of 9.65% by 2031, while vegetable smoothies open up opportunities for differentiation through functional positioning and unique flavors.
Limitations of HPP technology
For more than 20 years, High Pressure Processing (HPP) has been adopted by some manufacturers to extend the shelf life of products while maintaining flavor, color, and nutritional value, especially vitamin C content. However, the effectiveness of this method depends on the specific type of product. For example, some studies have shown that this technique can improve sensory qualities for orange juice, but it can negatively affect apple juice.
Although the goal of both thermal pasteurization and pressure pasteurization is to reduce the number of harmful microorganisms and enzymes, other studies indicate that pressure-treated juices lose more bioactive compounds and nutrients (such as phenols and carotenoids) during storage compared to thermal treatment. Furthermore, a recent study has shown that high-temperature thermal treatment can enhance the absorption of polyphenols by the gut microbiome.
Factors to consider for manufacturers
Manufacturers need to optimize production efficiency to maximize profits while selecting equipment that can preserve the physical properties of the product to reduce waste.
Many ingredients from fruits and vegetables need to be handled gently to avoid cracking or breaking the tissue structure (shear). In addition, precise temperature control is necessary to prevent the formation of undesirable flavors. The process must also ensure that high-viscosity products are processed without causing fouling, as well as preserving solid particles (particulates) without damaging them.
The corrugated tube heat exchanger or scraped surface heat exchanger (SSHE) is the ideal solution for pasteurizing high-quality juice and smoothies while preserving the product's structure.
For simple liquids, multi-tube heat exchangers with corrugated designs such as the HRS MI Series and HRS MR Series are suitable. When the materials become highly viscous or more complex, a corrugated double-tube design or a annular space design like the HRS DTA Series or HRS AS Series can be used. For products with very high viscosity or sensitive to shear forces, scraped surface heat exchangers like the HRS R Series or HRS Unicus Series are the optimal choice.
Source: HRS Heat Exchangers.