The study aimed to assess the nutritional properties of fruit juices using the microwave flow pasteurization (MFP) method. The innovative spray deaeration process was also employed at two different temperatures, 25 °C and 50 °C, with three rotational speeds for the spray nozzle: 150, 450, and 750 rpm. The research focused on two not-from-concentrate (NFC) juices: apple–peach and apple–chokeberry. The innovative MFP method demonstrated significant results over 12 months of storage: no presence of Listeria monocytogenes or Salmonella spp. bacteria was detected. Polyphenol oxidases (PPOs) were inactivated, while peroxidase (POD) activity in apple–peach juice was minimal. The total polyphenol content (TPC) in the juices gradually decreased over storage time, but MFP resulted in a slower degradation of TPC than traditional pasteurization (TP). Additionally, anthocyanin and carotenoid content gradually decreased during storage time. Still, with MFP, higher concentrations of these compounds were noted up to 4 and 6 months of storage in apple–peach and apple–chokeberry juices, respectively, than with TP. The research findings indicate that MFP may be a suitable and promising technique for preserving high-quality juices with superior retention of essential nutrients. However, the recommended storage time should be at most four months.

The research material consisted of not from concentrate (NFC) apple juice, which underwent innovative processes of spray deaeration and flow microwave pasteurization. Traditional commercially available pasteurization was the control. Deaeration was conducted at two different temperatures (25 °C and 50 °C) and three rotational speeds of the spray disc (150 rpm, 450 rpm, 750 rpm). Flow microwave pasteurization was carried out at 90 °C with a flow rate of 5.8 L/min. Deaeration at a temperature of 25 °C and a rotation speed of 150 rpm resulted in a significant reduction in oxygen levels in the juice to 0.9 mg/L. Microwave pasteurization led to an almost 100% reduction in oxidoreductases activity (PPO, POD). Immediately after the process, microwave-pasteurized juice exhibited better stability of the total polyphenol content, with a TPC of 73.8 mg/100 mL. Microwave pasteurization caused a threefold increase in antioxidant capacity (176.8 µM/100 mL) compared to fresh juice. The color of microwave-pasteurized juice was more appealing than that of traditionally pasteurized juice.

The objective of the study was the estimation of quality of spaghetti-form commercial gluten-free pastas with diversified raw material composition. The experimental material consisted of 9 pastas, including 7 gluten-free pastas and 2 wheat pastas (from semolina and from flour from common wheat...