Assessment of the physicochemical and sensorial features of pasteurized cantaloupe juice during storage

Abstract

The study evaluated the effect of pasteurization temperatures and storage methods on physicochemical properties and sensory attributes of cantaloupe juice. Cantaloupe juice was pasteurized at (85 °C/90 sec and 95 °C/45 sec) and the juice was stored at (4 °C and room temperature) for 28 days. Pasteurization at 95 °C for 45 seconds has a good effect on nutritional values compared with pasteurization at 85 °C for 90 seconds. The refrigerator storage at 4 °C for 28 days allowed maintaining a higher level of quality parameters compared to ambient storage. The results of HPLC analysis confirmed that flavonoids are primarily responsible for the antioxidant activity in the cantaloupe juice, which accounts for 43.71% of total phenolic compounds in the cantaloupe juice. Pasteurization at 85 °C/90 sec harmed sensory attributes while pasteurization at 95 °C/45 sec maintained all sensory attributes. Also, the increase in the storage period leads to a noticeable decrease in the sensory attributes.