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Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice

Multidisciplinary Digital Publishing Institute

The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed to allow both infrared and conventional heating. IR resulted in a reduction in pH and Brix values and a mild increase in titratable acidity, as compared to CTH and control. After 60 days at 5 °C, the ascorbic acid percentage was decreased by 24.90%, 29.75%, and 58.31% in the control, IR and CTH, respectively. The total amount of phenols in juice treated with IR was higher as compared to CTH and control, while there was a significant decrease in the antioxidant activity. The statistical analysis reflected significantly low (p < 0.05) activity of PME for IR samples as compared to CTH and control. The amount of Hydroxymethylfurfural (HMF) in all juice samples steadily increased during the storage at 5 °C in 60 days. The microbial content of control was 3.85 log cfu/mL after 60 days at 5 °C, while it was 2.1 log cfu/mL for IR which reflected a significant difference between the IR, CTH, and control samples. Additionally, color and sensory analysis of IR treated sample when compared to control, reflected similar attributes. Overall, IR was found to be an excellent substitute for the preservation of black lime juice as a rapid pasteurization technique with less heat exposure; wherein the nutrition and health benefits of the juice could be maintained for a minimum period of 60 days.

Article

eng

Vancouver : University of British Columbia Library

10.14288/1.0396433

Land and Food Systems, Faculty of; Non UBC

10.3390/app11062842

Faculty

DSpace