Abstract
The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed to allow both infrared and conventional heating. IR resulted in a reduction in pH and Brix values and a mild increase in titratable acidity, as compared to CTH and control. After 60 days at 5 °C, the ascorbic acid percentage was decreased by 24.90%, 29.75%, and 58.31% in the control, IR and CTH, respectively. The total amount of phenols in juice treated with IR was higher as compared to CTH and control, while there was a significant decrease in the antioxidant activity. The statistical analysis reflected significantly low (p < 0.05) activity of PME for IR samples as compared to CTH and control. The amount of Hydroxymethylfurfural (HMF) in all juice samples steadily increased during the storage at 5 °C in 60 days. The microbial content of control was 3.85 log cfu/mL after 60 days at 5 °C, while it was 2.1 log cfu/mL for IR which reflected a significant difference between the IR, CTH, and control samples. Additionally, color and sensory analysis of IR treated sample when compared to control, reflected similar attributes. Overall, IR was found to be an excellent substitute for the preservation of black lime juice as a rapid pasteurization technique with less heat exposure; wherein the nutrition and health benefits of the juice could be maintained for a minimum period of 60 days.
Highlights
Values of the infraredplays treatedan juice samples during storage for 60Figure days2 at a temperature ofand of the product important and the thermally treated samples and the control sample respectively durrole in the safety, quality and nutritional bioavailability of the product [34]. It was noticed ing storage for 60 days at a temperature of 5 °C. pH of the product plays an important role through the results that there was a decrease in the pH values with an increase in acidity of in the safety, quality and nutritional bioavailability of the product [34]. It was noticed the infrared treated juice thermally treated the through thesamples, results thatthe there was a decrease in thesamples pH values(conventional), with an increase inand acidity control sample
The results of the statistical analysis indicated that there were significant differences between samples of juice treated with infrared radiation compared to samples of control and thermal samples, as the results showed that the amount of ascorbic acid in samples of fresh juice was higher compared to the infrared treated juice samples and the thermally treated samples
The results of the statistical analysis indicated that there were significant differences between the samples of juice treated with infrared radiation compared to the control samples and the thermally treated samples, as the results showed that the total amount of phenols in the juice treated with infrared radiation was higher compared to the control sample and the thermally treated samples
Summary
Citrus aurantifolia commonly known as key lime is broadly utilized as a flavoring agent in various cuisine It is consumed as a beverage around the world. It consists of medicinal attributes including anti-diabetic, anti-fungal, anti-bacterial, and anti-hypertensive which can protect the human body from several chronic diseases such as cancer and cardiovascular diseases. It helps in boosting up the immunity level of the body by providing a richness of antioxidants, mainly ascorbic acid (AA) flavonoids, phenolic acid, carotenoids, alkaloids, and coumarins [2]
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call