Aside from the physical means of processing, studies on the
efficacies of supplementing juices with traditional and alternative
natural antimicrobial substances to achieve non-thermal pasteurization
processes have also been given much attention. Raybaudi-
Masilia, Mosqueda-Melgar, and Martín-Belloso (2006) explained
that antimicrobials may be classified as traditional or novel
(sometimes called natural), depending on the origin of the substances.
Traditional antimicrobials are those that (1) have been
used for many years, (2) have been approved in many countries to
be used in food processing, or (3) have been chemically synthesized.
Traditional antimicrobials previously used as biostatics or
biocides include organic acids like potassium sorbate (Walker &
Philips, 2008), sodium benzoate, fumaric and citric acids