title: Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice.
abstract: Impact of ultraviolet (UV-C) radiation treatments (0, 15, 30 and 60min) on freshly extracted tomato juice quality (physicochemical properties, antioxidant activity and microbial load) was evaluated. On exposure to UV-C, level of water activity, total soluble solids, and titratable acidity exhibited non-significant increase up to 30min of exposure time. Regarding colour analysis, L∗ value significantly increased with subsequent decrease in a∗ and b∗ values post UV-C treatments. Clarity, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and total phenolics content significantly increased, whereas ascorbic acid level significantly reduced at 60min of UV-C exposure time. So also, lycopene content exhibited a non-significant decrease after UV-C treatment. Microbial studies showed reduction in total plate count and total mould counts post UV-C treatment. Overall, UV-C treatment being a physical, non-thermal method of food preservation holds the ability to improve or preserve vital quality parameters in freshly prepared tomato juices, and henceforth possesses high scope for commercial exploration.
authors.affiliation: Food Science Department, College of Engineering, Science and Technology (CEST), School of Sciences, Nabua Campus, Suva, Fiji National University, Fiji. Electronic address: rajeevbhat1304@gmail.com.
authors.forename: Rajeev
authors.initials: R
authors.lastname: Bhat
mesh_terms: D001713:Biphenyl Compounds / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D004307:Dose-Response Relationship, Radiation; D005519:Food Preservation / Q000379:methods*; D000067030:Fruit and Vegetable Juices / Q000528:radiation effects* / Q000592:standards; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000528:radiation effects* / Q000592:standards; D010636:Phenols / Q000032:analysis; D010851:Picrates / Q000032:analysis; D014466:Ultraviolet Rays
chemical_list: D001713:Biphenyl Compounds; D010636:Phenols; D010851:Picrates; D002338:Carotenoids; C004931:1,1-diphenyl-2-picrylhydrazyl; D000077276:Lycopene
keywords: Antioxidants; Colour; Lycopene; Microbial quality; Tomato juice; Ultraviolet radiation