JOURNAL: Ultraviolet Processing of Liquid Food: a Review

INTRODUCTION: During conventional pasteurization and sterilization processes, heat treatments are commonly used in order to destroy microorganisms, both pathogens and the ones that cause food deterioration, and extend product shelf life. However, these treatments may have adverse effects on sensory and nutritional quality of food. In this context, nonthermal technologies have received increasing attention in recent years, especially in the preservation of beverages, due to its potential for inactivating spoilage and pathogenic microorganisms.  

In addition, some of these techniques can help to minimize the loss of quality in terms of flavor, color and nutritional value. One of these technologies is ultraviolet irradiation, which has a widely recognized germicidal ability, but it can also have some effects on enzyme activities and other important food components.

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