Innovative Processing Technologies to Develop a New Segment of Functional Citrus-Based Beverages: Current and Future Trends

This review explores the emerging trend of functional citrus-based beverages, focusing on their nutritional and health benefits driven by bioactive compounds (BCs). The popularity of these beverages is increasing due to consumer interest in health-promoting functional foods. However, traditional preservation methods like pasteurization often degrade thermolabile BCs, thus diminishing the nutritional value of these beverages. To overcome this, the review evaluates innovative processing technologies (IPT) such as pulsed electric field (PEF), high-pressure processing (HPP), ultrasound processing (US), ohmic heating (OH), and microwave (MW). These methods show promise in preserving the BCs while ensuring microbial safety and extending shelf life, maintaining the functional properties that are attractive to health-conscious consumers.

The review highlights that while high-pressure processing (HPP) is particularly effective at retaining the nutritional and bioactive properties of citrus juices, the literature on the application of these technologies in citrus-based beverages remains limited. There is a potential for broader application across various types of citrus juices, which could also promote the circular economy in citrus processing by utilizing by-products. This presents a significant opportunity for industry innovation focused on enhancing consumer acceptance while addressing the technological challenges of maintaining bioactive integrity and safety in functional beverages.