Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice
Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology and changes in/on quality characteristics (microbiological, physicochemical and sensorial) were determined in order to extend its shelf life. UV-C treated juice resulted in 2.33 log and 2 log reductions in...
Guardado en:
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Universiti Putra Malaysia. Faculty of Food Science and Technology
2021
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| Materias: | |
| Acceso en línea: | http://repositorio.unne.edu.ar/handle/123456789/27819 |
| Aporte de: |
| Sumario: | Rangpur lime juice was subjected to ultraviolet (UV) radiation as a non-thermal technology
and changes in/on quality characteristics (microbiological, physicochemical and sensorial)
were determined in order to extend its shelf life. UV-C treated juice resulted in 2.33 log and
2 log reductions in aciduric microorganisms and yeast and mould count, respectively. After
UV-C treatment, there were no significant changes (p > 0.05) in pH, acidity and soluble solids;
however antioxidant activity and the ascorbic acid content were affected by this process. The
losses in ascorbic acid were 27.5 and 42% after UV-C treatment necessary to decrease 95
and 99% of the microbial load, respectively. Based on sensory analysis results, no significant
differences were detected between fresh and UV-C treated juices. UV-C treatment extended the
shelf life of fresh juice to 5 days during storage at 4°C. |
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