Abstract
The ultraviolet light and ultrasound irradiation present a green approach to non-thermal conservation in food processing. This research aimed to investigate the effect of ultraviolet light and ultrasound irradiation on the fiber-enriched pear fruit jam's physicochemical properties, sensory profile, and microbiological characteristics. The moisture, ash, pH, titrable acidity, sugar content, energy value, heavy metals were determined in the samples. The sensory and microbiological characteristics were also evaluated in pear jams. It was found that the treatment of ultraviolet light and ultrasound irradiation caused minimal changes in pH, titrable acidity, dry matter, and sucrose content. The sensory characteristics (color, odor, and taste) also did not alter significantly during treatment with ultraviolet light and ultrasound irradiation. The values of other sensory characteristics as graininess, elasticity, and juiciness showed better acceptance for jam treated with ultrasound irradiation. The pear jam's lowest microbial growth level was observed after ultraviolet light and ultrasonic irradiations for 10 minutes in polypropylene packaging and 15 minutes in glass packaging, respectively. However, ultrasonic irradiation demonstrated a more effective overall bactericidal effect in polypropylene packaging, while ultraviolet light showed better results in a glass packaging pear jam.
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