Purpose of Review <p>This review evaluates established and emerging non-thermal technologies for fruit juice preservation, focusing on achieving microbiological safety and enzymatic stability while maintaining nutritional and bioactive integrity. This article uniquely differentiates itself by providing a critical, cross-technology comparative assessment of technical limitations. It delineates future research frontiers, including machine learning-driven optimization of combined hurdle sequences and digital twin process modeling.</p> Recent Findings <p>Non-thermal processing can achieve significant microbial reductions, often meeting the regulatory 5-log threshold. However, their efficacy and impact are highly variable and strictly dependent on the specific technology, operational processing conditions (e.g., voltage, pressure, fluence), and the structural fruit juice matrix (such as pH, turbidity, and pulp content).</p> Summary <p>The paper concludes that while non-thermal technologies serve as viable alternatives to thermal pasteurization for extending shelf life and safeguarding sensitive phytochemicals of fruit juices, they are not universally without drawback. Overcoming technical constraints like persistent enzymes (e.g., pectin methylesterase) and optical scattering in turbid juices requires precise parameter optimization.</p>