关键词: 超声加工技术；果蔬汁加工；内源酶；理化特性；营养特性；微生物

Abstract: Although traditional thermal processing can effectively inactivate endogenous enzymes and kill microorganisms, it will inevitably cause severe damage to the color, nutrients and flavor of fruit and vegetable juice. As a novel non-thermal processing technology, ultrasound can improve the stability, safety, sensory and nutritional properties of fruit and vegetable juices, and has been widely used in studies on fruit and vegetable juice processing. However, ultrasound may also cause adverse effects on fruit and vegetable juices due to the complex factors influencing its application. This article reviews the latest progress in the application of ultrasound technology for fruit and vegetable juice processing. Its effect and action mechanism are analyzed on endogenous enzymes, microorganisms (fermentation, spoilage and pathogenic microorganisms), physicochemical properties, and nutrients (such as ascorbic acid, polyphenols, and carotenoids) in fruit and vegetable juices. The present article also discusses problems existing in this field of research and future research trends. We anticipate that this review can provide a theoretical basis for the application of ultrasound technology in fruit and vegetable juice processing.

Key words: ultrasound processing technology; fruit and vegetable processing; endogenous enzymes; physical and chemical properties; nutritional properties; microorganisms