Pasteurization has been one of the major achievements in the accomplishment of processes in the preservation of various beverages for a little more than a hundred years. Since the advent of this technology, it has been fraught with the possibility of change in color and taste.
(a) Cold Plasma: A Cost-Effective, Heat-Free Alternative for Juice Preservation
A recent study of Pohl et al. 2025 shows cold atmospheric pressure plasma (CAPP) as a non-thermal preservation method that may replace pasteurization-especially for fresh and acid fruit juices.
A study on herbal medicine consumption in the UAE revealed ginger (15.6%), aloe vera (14.6%), black seed (14.4%), thyme (8.7%), and chamomile (8.4%) as the most commonly used herbal products. Other frequently used herbal medicines included cough syrup (11.4%), Mebo ointment (8.2%), ginseng (2.7%), senna (2.6%), and Gingko Biloba (2.6%).
CAPP works by producing reactive species that can inactivate pathogens and spoilage microbes without altering the integrity of the juice-offering clean-label, consumer-friendly solutions.
For those looking for next-gen technology that protects quality by reducing thermal damage and costs, CAPP could prove to be a game-changer. It will be used for cold-pressed juices, wellness drinks, or any other brand committed to “fresh but safe.”
(b) Electric field technology: Heat Free Alternative to Pasteurization in Bayberry Juice
A study by Xue et al. (China) done in 2025 has examined induced electric field (IEF) as a safe and gentle alternative to conventional heat pasteurization for processing bayberry juice. Here’s what juice manufacturers need to know:
(Both compared with traditional pasteurization: 95 °C for 2 min)
Storage condition tested: 37 °C for 15 d
If producing heat-sensitive fruit juices such as bayberry, IEF offers preservation conditions gentler and faster concerning flavor, color, and nutrition. Safety is guaranteed.
For clean label or functional juice brands, IEF could provide a differentiating process technology without affecting the shelf life or compliance.
(c) Simple UV + Nisin Method Increased Coconut Water Shelf Life- No Heat Needed!
A recent study of Chulalongkorn University (Thailand) and Benha University (Egypt) in 2024 proved that they’re able to keep coconut water safe and fresh up to 20 days in refrigeration under the smart combination of using UV-C light with nisin, without subjecting it to high heating. Here’s how they did the act (and so could you):
By this method, a better shelf life was obtained compared to UV or nisin alone and was very much closer to being comparable with thermal pasteurization, minus the heat damage to taste or color.
You can now lessen the degree of spoilage, prolong shelf life, and meet clean label criteria without the heavy investment in equipment for general pasteurization. This specifically benefits coconut water that is cold-pressed or minimally processed. At FRL (Food Research Lab), we help you evaluate, validate, and implement the latest processing technologies, such as UV, IEF, or CAPP, with a focus on your product line. Right from pilot trials to regulatory compliance and shelf-life studies, we ensure smooth integration into your manufacturing unit.
(d) Ultrasound and Additive Pasteurization Exposing the Cocoa Honey Shelf Life Up to 28 Days
A 2025 study published in Food Chemistry by Nascimento et al. evaluated the effectiveness of different processing techniques over cocoa honey quality and shelf life under a cold-storage period of 28 days: thermal pasteurization, pasteurization with additives, and high-intensity ultrasound.
For Manufacturers:
Treatments investigated:
Storage duration: 28 days
Microbial safety: All methods successfully inactivated pathogens
Flagship aroma compounds preserved:
Multivariate analysis displayed that the most consistent aroma and quality profile occurred in pasteurization with additives, where ultrasound appeared to have the potential as a non-thermal processing method.
When it comes to creating sweetening agents such as cocoa-based value-added sweeteners, functional syrup, and wellness drinks, these methods help you move toward shelf-life extension while maintaining sensory quality, particularly with clean-label potential via ultrasound.
At FRL, we support your team in choosing and piloting preservation technologies, for example, ultrasound or enhanced pasteurization, and optimize the stability product, retention of light, and shelf life under your objectives and regulatory needs.
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
