A comprehensive review of ultra high-pressure homogenization in fruit juice processing

Ultra-High-Pressure Homogenization (UHPH) is an advanced non-thermal food processing method that has gained significant attention for its ability to produce high-quality, safe, and shelf-stable fruit juices without the negative effects associated with traditional thermal treatments. UHPH meets increasing consumer demand for minimally processed, fresh-like juices that preserve natural sensory and nutritional qualities, such as flavor, color, and bioactive compounds. This process combines high pressure, shear, cavitation, and a controlled increase in temperature to effectively inactivate microorganisms, deactivate enzymes, and improve the stability of juice products. This review offers a comprehensive analysis of recent advancements in UHPH applications for fruit juice processing, highlighting their effects on physicochemical properties, microbial safety, shelf life, sensory qualities, and consumer acceptance. Findings from the past decade show that UHPH preserves essential juice qualities, maintains stability against sedimentation and color changes, and greatly extends shelf life, making it a promising alternative to thermal pasteurization. Although high equipment costs remain a challenge, UHPH offers great potential for the fruit juice industry by enabling the production of minimally processed, additive-free juices that cater to health-conscious consumers. This review also provides theoretical insights to improve UHPH technology, thereby enhancing product quality, safety, and industrial scalability.