Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review.

The consumption of pomegranate juice (PJ) has increased substantially since scientific literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial, anti-carcinogenic, and anti- inflammatory properties. The growing consumer demands for fresh and high-quality food products have led to the interest in non- thermal technologies for preservation of fruit juices. Although thermal pasteurization is the most widely used preservation technology, it has adverse effects on the nutritional and sensory quality of juices. Conversely, non- thermal technologies are suitable alternatives for preservation and without negative effects on the quality. However, there is limi…