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UVC Dosage Effects on the Physico-Chemical Properties of Lime (Citrus aurantifolia) Juice
Hani Mohd-Hanif,Rosnah Shamsudin,Noranizan Mohd Adzahan 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.suppl1
Lime juice is in high demand due to a sour taste. Commercial thermal pasteurization extends juice shelf-life; however, fruit juice subjected to thermal pasteurization tends to change color and lose vitamin content. Lime juice was irradiated with ultraviolet-C (UVC) at dosages of 22.76, 30.19, and 44.24 mJ/cm2 to investigate effects on the physicochemical properties of lime juice. pH values of lime juice did not change while total soluble solids, turbidity, titratable acidity, sweetness, and color values of lime juice did change after UV treatments. Changes in quality index indicators were prominent at the highest UV dosage of 44.24 mJ/cm2. A low UVC dosage was effective for treatment of lime juice with minimal changes in juice properties.
Nur Izzati Mohamed Nawawi,Giroon Ijod,Sri Sampath Janaka Senevirathna,Rana Muhammad Aadil,Noor Liyana Yusof,Masni Mat Yusoff,Noranizan Mohd Adzahan,Ezzat Mohamad Azman 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.6
Strawberry (Fragaria ananassa) is rich in bioactive compounds with high antioxidant activity. High pressure processing (HPP) is an efficient alternative to preserve these bioactive compounds in terms of microbial inactivation and shelf-life stability. This review compares the effects of pasteurization methods using high pressure or thermal pasteurization (TP) on the quality parameters of various strawberry-based products. To summarize, most of the high pressure-treated products are microbiologically stable and showed minimum degradation of thermolabile compounds than TP-treated ones. However, some studies reported that high pressure did not have an advantage over TP especially in the preservation of phenolic phytochemicals during storage. The insufficient enzyme inactivation and high residual activity of enzymes after high pressure treatment could cause anthocyanins degradation thus affecting the product quality. Overall, this review could be valuable to potential processors in evaluating the effective commercialization of high pressure-treated strawberry products.