Vol. 9, Issue 7, Part J (2025)

The most fundamental by-product of turning fresh fruit into meals is fruit pulp. In addition to being able to be cold-stored for extended periods, fruit pulps have several uses in the production of beverages, desserts, jellies, yogurts, ice cream, and juices. Juices, purees, and other food items with added value rely on pulping fruits. The sector has evolved from manual processes to automated ones, with the goal of improving productivity, quality, and environmental friendliness. Beginning with mechanical and manual processes, this overview traces the development of fruit pulping technology to more recent breakthroughs, including cold pulping, enzyme-assisted extraction, vacuum-based approaches, and ultrasound-assisted systems. An intelligent and efficient pulping process is being achieved via the use of smart technologies such as real-time monitoring, automation, and artificial intelligence. The assessment also delves into sustainability-driven innovations that try to lessen water and energy use, cut down on waste, and makes good use of by-products. This article provides significant insights for academics, equipment developers, and industry stakeholders looking to optimize pulping operations in the ever-changing food processing market. It compares methods based on performance, cost, and appropriateness for different fruits.