01971naa a2200289 a 450000100080000000500110000800800410001902400520006010000190011224501960013126000090032752009910033665000240132765000170135165000110136865300430137965300180142265300240144065300210146465300280148565300260151370000190153970000160155870000190157470000210159377300670161421591612023-12-05       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.cofs.2023.1010052DOI1 aPRESTES, A. A.  aThe use of cold pressing technique associated with emerging nonthermal technologies in the preservation of bioactive compounds in tropical fruit juicesban overview.h[electronic resource]  c2023  aThe cold pressing is the most widely used process in the commercial production of juices from fresh fruits, without the addition of heat, preserving all the original nutritional and sensory components, which places these juices in the premium category. Tropical fruits can be a good matrix to produce innovative juices with high amounts of bioactive compounds. These compounds can be reduced or inactivated at high temperatures, making it essential to obtain and preserve these juices through nonthermal processes to ensure maximum maintenance of nutritional quality. Recently, studies showed that a combination of emerging nonthermal technologies before or during pressing could increase the yield of cold-pressed juice, as well as improve its functional properties with a greater release of secondary compounds. The aim of this study was expanding the knowledge of alternatives to produce premium tropical juices, boosting the application of these technologies on an industrial scale.  aBioactive compounds  afood science  aJuices  aApplied Microbiology and Biotechnology  aCold pressing  aCompostos bioativos  aPrensagem a frio  aSuco de frutas tropical  aTropical fruit juices1 aCANELLA, M. H.1 aHELM, C. V.1 aCRUZ, A. G. da1 aPRUDENCIO, E. S.  tCurrent Opinion in Food Sciencegv. 51, 101005, p. 1-17, 2023.