A taguchi approach to assess the effects of LED illumination on quality characteristics of guava RTS

Abstract

This present study aimed to investigate the impact of light emitting diode (LED) treatment on the microbial and physico-chemical qualities of guava RTS beverage. This study was evaluated on different wavelengths of LED 405 nm, 435 nm, and 461 nm over varying durations of 3 h, 6 h, and 9 h. The results showed that exposure of guava RTS to 405 nm light for 9 h significantly reduced levels of E. coli and S. Enteritidis. The LED treatment also had significant effect on the Vitamin C content and colour values i.e. L* value, and a* value. The study concluded that LED treatment with prolonged time of 9 h at 405 nm can help to mitigate microbial spoilage in guava RTS. This research contributes to the growing field of light-based and chemical free preservation technique in the food and beverage industries, providing insights into novel Non thermal approach for enhancing product quality and safety.