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Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice.
Food Sci Technol Int. 2015 Apr; 21(3):232-41.FS

Abstract

The growing demand for fresh-like food products has encouraged the development of hurdle technology of non-thermal processing. In this study, freshly squeezed Chokanan mango juice was treated by paired combinations of sonication (for 15 and 30 min at 25 ℃, 40 kHz frequency) and UV-C treatment (for 15 and 30 min at 25 ℃). Selected physicochemical properties, antioxidant activities, microbial inactivation and other quality parameters of combined treated juice were compared to conventional thermal treatment (at 90 ℃ for 60 s). After thermal and combined treatment, no significant changes occurred in physicochemical properties. A significant increase in extractability of carotenoids (15%), polyphenols (37%), flavonoids (35%) and enhancement in antioxidant capacity was observed after combined treatment. Thermal and combined treatment exhibited significant reduction in microbial load. Results obtained support the use of sonication and UV-C in a hurdle technology to improve the quality of Chokanan mango juice along with safety standards.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Santhirasegaram V
Institute of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia.
Razali Z
Institute of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia.
Somasundram C
Institute of Biological Sciences and Centre for Research in Biotechnology for Agriculture (CEBAR), Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia chandran@um.edu.my.

MeSH

AntioxidantsAscorbic AcidCarotenoidsChemical PhenomenaColorFood ContaminationFood HandlingFood MicrobiologyFood QualityFruitFruit and Vegetable JuicesMangiferaMicrobial ViabilityPolyphenolsSonicationUltraviolet Rays

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24854293

Citation

Santhirasegaram, Vicknesha, et al. "Effects of Sonication and ultraviolet-C Treatment as a Hurdle Concept On Quality Attributes of Chokanan Mango (Mangifera Indica L.) Juice." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 21, no. 3, 2015, pp. 232-41.
Santhirasegaram V, Razali Z, Somasundram C. Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice. Food Sci Technol Int. 2015;21(3):232-41.
Santhirasegaram, V., Razali, Z., & Somasundram, C. (2015). Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 21(3), 232-41. https://doi.org/10.1177/1082013214528188
Santhirasegaram V, Razali Z, Somasundram C. Effects of Sonication and ultraviolet-C Treatment as a Hurdle Concept On Quality Attributes of Chokanan Mango (Mangifera Indica L.) Juice. Food Sci Technol Int. 2015;21(3):232-41. PubMed PMID: 24854293.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of sonication and ultraviolet-C treatment as a hurdle concept on quality attributes of Chokanan mango (Mangifera indica L.) juice. AU - Santhirasegaram,Vicknesha, AU - Razali,Zuliana, AU - Somasundram,Chandran, Y1 - 2014/05/22/ PY - 2014/5/24/entrez PY - 2014/5/24/pubmed PY - 2016/7/21/medline KW - Chokanan mango KW - Sonication KW - antioxidant activity KW - juice KW - thermal treatment KW - ultraviolet treatment SP - 232 EP - 41 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 21 IS - 3 N2 - The growing demand for fresh-like food products has encouraged the development of hurdle technology of non-thermal processing. In this study, freshly squeezed Chokanan mango juice was treated by paired combinations of sonication (for 15 and 30 min at 25 ℃, 40 kHz frequency) and UV-C treatment (for 15 and 30 min at 25 ℃). Selected physicochemical properties, antioxidant activities, microbial inactivation and other quality parameters of combined treated juice were compared to conventional thermal treatment (at 90 ℃ for 60 s). After thermal and combined treatment, no significant changes occurred in physicochemical properties. A significant increase in extractability of carotenoids (15%), polyphenols (37%), flavonoids (35%) and enhancement in antioxidant capacity was observed after combined treatment. Thermal and combined treatment exhibited significant reduction in microbial load. Results obtained support the use of sonication and UV-C in a hurdle technology to improve the quality of Chokanan mango juice along with safety standards. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/24854293/Effects_of_sonication_and_ultraviolet_C_treatment_as_a_hurdle_concept_on_quality_attributes_of_Chokanan_mango__Mangifera_indica_L___juice_ DB - PRIME DP - Unbound Medicine ER -