Shelf-life extension of beverages by high-pressure processing

The growing desire for clean-label products has increased the demand for eco-friendly and efficient processes to compete the conventional technologies such as thermal and chemical treatments. Over the past 20 years, high-pressure processing (HPP) has emerged as a promising alternative nonthermal method employed in fruit and vegetable products industries to extend their shelf life. This chapter highlights the efficacy of HPP in preserving the quality and safety of different beverage types, comparing it with a pulsed electric field, ultrasonication, and conventional technologies such as thermal pasteurization. The chapter offers insights into microbial control, enzyme inactivation, antioxidant capacity, and overall stability achieved through HPP treatment. Moreover, it covers also the market study, packaging strategies, and regulatory aspects of food beverages treated by HPP.