Advances in beverage preservation: Modern techniques to delay microbial and chemical spoilage

Beverages are highly susceptible to microbial and chemical spoilage due to their high water activity, nutrient availability, and, in many cases, mild processing conditions. Spoilage not only compromises sensory quality but also leads to economic losses and potential safety concerns. Traditional preservation methods such as thermal processing and chemical preservatives have been widely applied; however, increasing consumer demand for minimally processed, clean-label, and high-quality beverages has driven the development of modern preservation strategies. This review critically examines recent advances in beverage preservation, focusing on microbial and chemical spoilage mechanisms and modern techniques to delay their progression. Emerging non-thermal technologies, including high-pressure processing, pulsed electric fields, ultraviolet treatment, cold plasma, and membrane filtration, are discussed alongside natural antimicrobials, hurdle technology, and intelligent packaging systems. The advantages, limitations, and practical applications of these methods are evaluated across different beverage categories. Future perspectives on integrated preservation strategies and sustainable processing are also highlighted.