Consumer demands towards fresh-like, ready-to drink and
healthier fruit juices have increased in the last decades mainly
due to the content of antioxidants, vitamins and minerals which
play an important role in the prevention of heart diseases, cancer
and diabetes (Matthews, 2006). This fact has led to the emergence
of ‘‘nonthermal’’ technologies since it is well-known that traditional
thermal processes cause significant damage on organoleptic,
nutritional and physicochemical properties of fluid foods (Elmnasser
et al., 2008).