Comparison of UV-C and thermal pasteurisation for the quality preservation of pineapple-mango juice blend
Massive grow in the juice industry promotes the development of the new flavour juice by blending two or more different types of fruits. Application of ultraviolet-irradiation of light spectrum C (UV-C) on single juice already widely explored whereas limited study was done on juice blend. Thus, the e...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80987/ http://psasir.upm.edu.my/id/eprint/80987/1/UV.pdf |
| Summary: | Massive grow in the juice industry promotes the development of the new flavour juice by blending two or more different types of fruits. Application of ultraviolet-irradiation of light spectrum C (UV-C) on single juice already widely explored whereas limited study was done on juice blend. Thus, the effect of ultraviolet-irradiation (UV-C) on physicochemical and antioxidant properties of pineapple-mango juice blend was investigated. Pineapple and mango juice blended together at blending ratio of 70 pineapple: 30 mango (volume/volume). Physicochemical properties of pH, total titratable acidity, total soluble solid and turbidity of pineapple-mango juice blends UV-C (UV-C dosage of 8.38mJ/cm²) and thermally (90°C, 5 mins) treated were significantly changes (p<0.05) during 9 weeks of storage at 4°C. Antioxidant qualities namely ascorbic acid, total phenolic compounds (TPC), and total antioxidant (as DPPH assay scavenging activities) of UV-C treated pineapple-mango juice blend shows higher values throughout the storage period. A Pearson correlation showed that ascorbic acid is the main contributor in antioxidant properties of pineapple-mango juice blend as decreased in ascorbic acid content caused degradation in TPC during storage. Present study proved that UV-C treatment better in nutritional and heat sensitive component retention compared to conventional thermal pasteurisation. |
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