Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice.
The growing demand for fresh-like food products has encouraged the development of hurdle technology of non-thermal processing. In this study, freshly squeezed Chokanan mango juice was treated by paired combinations of sonication (for 15 and 30 min at 25 ℃, 40 kHz frequency) and UV-C treatment (for 15 and 30 min at 25 ℃). Selected physicochemical properties, antioxidant activities, microbial inactivation and other quality parameters of combined treated juice were compared to conventional thermal treatment (at 90 ℃ for 60 s). After thermal and combined treatment, no significant changes occurred in physicochemical properties. A significant increase in extractability of carotenoids (15%), polyphenols (37%), flavonoids (35%) and enhancement in antioxidant capacity was observed after combined treatment. Thermal and combined treatment exhibited significant reduction in microbial load. Results obtained support the use of sonication and UV-C in a hurdle technology to improve the quality of Chokanan mango juice along with safety standards.
Institute of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia.
Vicknesha
V
Santhirasegaram
Institute of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia.
Zuliana
Z
Razali
Institute of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia chandran@um.edu.my.
Chandran
C
Somasundram
D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D055598:Chemical Phenomena; D003116:Color; D005506:Food Contamination; D005511:Food Handling; D005516:Food Microbiology; D063427:Food Quality; D005638:Fruit / Q000737:chemistry / Q000382:microbiology / Q000528:radiation effects; D000067030:Fruit and Vegetable Juices / Q000382:microbiology / Q000528:radiation effects*; D031022:Mangifera / Q000737:chemistry; D050296:Microbial Viability / Q000528:radiation effects; D059808:Polyphenols / Q000032:analysis; D013010:Sonication / Q000379:methods*; D014466:Ultraviolet Rays
D000975:Antioxidants; D059808:Polyphenols; D002338:Carotenoids; D001205:Ascorbic Acid
Chokanan mango; Sonication; antioxidant activity; juice; thermal treatment; ultraviolet treatment