The Effect of Pasteurization and Shelf Life on the Physicochemical, Microbiological, Antioxidant, and Sensory Properties of Rose Apple Cider during Cold Storage

Chukwan Techakanon,Chirat Sirimuangmoon

doi:10.3390/beverages6030043

Chukwan Techakanon, Chirat Sirimuangmoon

Open Access

https://doi.org/10.3390/beverages6030043

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Journal: Beverages	Publication Date: Jul 3, 2020
Citations: 16	License type: CC BY 4.0

Affiliation: Prince of Songkla University, Mae Fah Luang University

Abstract

Rose apple fruits (Syzygium agueum Alston cv. Taaptimjan) were used to produce cider to overcome their limitation of short shelf life. Following fermentation, alternative pasteurization conditions at 63 °C for 15 s and at 71 °C for 6 s were compared. The effects of pasteurization conditions on physicochemical properties, microbial safety, antioxidant capacity, and sensory properties of the cider were investigated during storage for 6 months at refrigerated temperature. The unpasteurized cider had 5.9% ethanol content with TSS of 4.1 °Brix. Alcohol content of this treatment group increased while TSS decreased during storage, as effects of continuing fermentation. Pasteurization at 63 or 71 °C effectively prolonged cider shelf life to 3 and 6 months, respectively. Nonetheless, the processing significantly decreased contents of ascorbic acid and antioxidants and affected sensory profile of the cider. Principal component analysis (PCA) indicated storage time as the dominant factor determining cider quality. Trained panelists in the sensory study perceived more intense sweetness, less sourness, and less flavor in the pasteurized samples compared to the control group. The pasteurization conditions 71 °C for 6 s achieved microbiological safety and resulted in desirable sensory quality for up to 6 months of shelf life.

Highlights

Rose apple or wax apple (Syzygium aquem Alston) is an important tropical fruit in Southeast Asia, in Thailand, Taiwan, Malaysia, and Indonesia [1]
The results indicate that the control group tended to have higher ethanol content and Total acidity (TA) compared to the pasteurized ciders
The current study introduced the utilization of rose apple to prepare an alcoholic beverage, and its properties as well as the effects of alternative pasteurization conditions were assessed

Summary

Introduction

Rose apple or wax apple (Syzygium aquem Alston) is an important tropical fruit in Southeast Asia, in Thailand, Taiwan, Malaysia, and Indonesia [1]. Fruit mass can vary from 28 g to more than 200 g per fruit This has become a popular exotic fruit in Western countries due to its unique characters including apple-like crispness, watery sweetness, slightly acidic taste, and aroma of roses [2]. The production of this fruit in Thailand, Taiwan, and Indonesia has continuously increased [1]. Taaptimjan is the most popular in Thailand because of its ruby-red skin color, sweet taste, and seedlessness with pleasant flavor. In order to overcome these limitations and expand rose apple market to a more extensive level, food technology

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