Effects of thermal and non-thermal processing technologies on physicochemical stability, nutritional quality, and flavor profile of melon juice.

Ruyu Shangguan, Xinru Nie, Huiling Li, Hanyu Zhu, Zijian Gong, Kangxue Chen, Hongjie Lei, Ting Zhang

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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8 authors.

Ruyu ShangguanCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Xinru NieCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China.

Huiling LiCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Hanyu ZhuInstitute of Farm Products Processing, Xinjiang Academy of Agricultural Sciences, Research Center of Agricultural Products Processing Engineering, Urumqi 830091, China.

Zijian GongCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Kangxue ChenCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Hongjie LeiCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.

Ting ZhangInstitute of Farm Products Processing, Xinjiang Academy of Agricultural Sciences, Research Center of Agricultural Products Processing Engineering, Urumqi 830091, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study systematically evaluated and compared the effects of low-temperature long-time (LTLT) processing, high-temperature short-time (HTST) processing, high-pressure processing (HPP), and magnetically induced heating (MIH) treatments on the comprehensive quality and volatile flavor characteristics of melon juice. Based on comprehensive analysis under different treatment parameters (temperature, pressure, and voltage), it was found that LTLT and HTST processing easily caused browning, reduced stability, and generated off-flavors. In contrast, HPP and MIH technologies achieved commercial sterilization while retaining up to 90% of bioactive compounds, enhancing antioxidant capacity, and better retaining characteristic volatile profile. Specifically, the HPP500 group exhibited the lowest turbidity (451.17 NTU) and centrifugal sedimentation rate (2.52%), along with a more uniform particle size distribution, effectively maintaining system stability. These findings suggested that HPP was the optimal choice for maintaining the flavor and quality of melon juice, providing a robust theoretical foundation for the processing of high-quality fruit and vegetable juices.

Indexed as

Flavor profileMelon juiceNutritional qualityPhysicochemical stabilityThermal and non-thermal processing

Identifiers

PMID42436745

DOI10.1016/j.fochx.2026.104164

PMCPMC13355800

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.