Emerging Technologies in Grape Juice Production: Advances, Challenges, and Sustainability Perspectives

Abstract

The growing demand for functional foods and more sustainable processes has driven the search for innovative technologies in the juice industry. Among the products with high added value, grape juice stands out for its nutritional properties and its socioeconomic role in producing regions. This study aimed to review the main emerging technologies applied to grape juice production and was conducted through a narrative literature review, surveying scientific studies published in the last two decades. Technologies such as enzymatic extraction, ultrasound, pulsed electric fields (PEF), membrane filtration, high hydrostatic pressure (HPP), and pulp wash are discussed. The study highlighted the operational advantages, impacts on bioactive compound preservation, and barriers to industrial implementation. The review suggests that emerging technologies should be further explored and applied in combination to obtain juices with improved nutritional and sensory quality. Furthermore, despite the initial investment required, these methods often contribute to waste reduction and by-product valorization, thereby aligning with the principles of the circular economy. According to the assessment, integrating these technologies could improve the quality of juice while promoting waste minimization and byproduct value, which is consistent with the ideas of the circular economy. These technologies present promising avenues to modernize and maintain the beverage industry, despite the initial investment required. To reach their full potential, more market acceptability research and regulatory clarification are needed.