Journal of Food Science and Nutrition

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Review Article - Journal of Food Science and Nutrition (2018) Volume 1, Issue 3

The effects of UV-C treatment on the quality of orange, carrot and celery juice blend

However, current methods that are used in the processing of juice products, such as thermal treatments, has been reported significantly reduces nutritional quality. UV-C treatment is an alternative method that could extend the shelf life as well as maintain the quality of juice. In this study, the quality attributes of the juice blend upon exposure to ultraviolet light and thermal treatment were studied. Freshly squeezed orange, carrot and celery juice blend was exposed to ultraviolet light (for 15, 30, and 60 minutes) and thermal pasteurization (at 90°C, for 30 s and 60 s). Microbial analysis, physicochemical properties, antioxidant activity as well as other quality parameters were carried out on all samples. The results showed no significant difference in physicochemical properties among all samples studied. Nevertheless, a significant increase was observed in polyphenol content, antioxidant capacity, and flavonoid content in samples treated with UV-C compared to control and thermal treated. Moreover, juice blend exposed to UV-C treatment (30 and 60 minutes) showed increase in extractability of carotenoids. UV-C treated samples also exhibited reduction in microbial load and prolonged shelf life. The results obtained support the use of UV-C as an alternative to thermal treatment in improving the quality of juice blend.

Author(s): Nik Nornisa, Chandran Somasundram, Zuliana Razali

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