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Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice

Paper ID Volume ID Publish Year Pages File Format Full-Text
18923 43037 2015 9 PDF Available
Title
Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice
Abstract

•Chokanan mango has potential health promoting properties.•Quality of Chokanan mango juice after UV-C and thermal treatment was compared.•UV-C treatment was effective in improving the quality parameters of the juice.•UV-C and thermal treatment exhibited reduction in microbial count.•UV-C treatment is a feasible alternative to thermal treatment.

Ultraviolet-c treatment is an emerging food processing technology for health-conscious consumers. Freshly squeezed Chokanan mango juice was exposed to UV-C light (for 15, 30 and 60 min at 25 °C) and thermally pasteurized (at 90 °C for 60 s) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. In addition, shelf life study of juice samples stored at 4 ± 1 °C was conducted for 5 weeks. After UV-C treatment and thermal pasteurization, no significant changes occurred in physicochemical properties. A significant increase in extractability of carotenoids (6%), polyphenols (31%), and flavonoids (3%) were observed in juice exposed to UV-C light for 15 and 30 min, when compared to freshly squeezed juice. Besides that, enhancement of antioxidant activity was observed after UV-C treatment. Thermal pasteurization and UV-C treatment exhibited significant reduction in microbial load and prolonged shelf-life of juice. The results obtained support the use of UV-C light to improve the quality of Chokanan mango juice along with safety standards as an alternative to thermal pasteurization.

Keywords
Ultraviolet treatment; Thermal pasteurization; Chokanan mango; Juice; Microbial count; Antioxidant activity
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Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 94, April 2015, Pages 313–321
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us