• 1 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia. Electronic address:
Food Chem, 2011 Jul 15;127(2):641-4.
PMID: 23140712 DOI: 10.1016/j.foodchem.2011.01.042


Starfruit juice were exposed to ultraviolet (UV-C) light for 0, 30 and 60min at room temperature (25±1°C). On exposure, the titratable acidity significantly decreased, while the decrease in °Brix and pH were not significant. With regard to colorimetric parameters, L(∗) value increased significantly with a subsequent decrease in a(∗) and b(∗) values corresponding to UV treatment time. Except for the ascorbic acid, other antioxidants measured (% DPPH inhibition, total phenols, flavonols, flavonoids and antioxidant capacity) showed enhancement on expsoure to UV (significant at 60min). Microbial studies showed reduction in APC, yeasts and mould counts by 2-log cycle on UV treatments. These results supports the application of UV as a measure of non-thermal and physical food preservation technique for starfruit juice that can be explored commercially to benefit both the producers and consumers.

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