Affiliations 

  • 1 Institute of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
  • 2 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
Food Sci Technol Int, 2015 Apr;21(3):232-41.
PMID: 24854293 DOI: 10.1177/1082013214528188

Abstract

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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.