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.
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