Effects of Pasteurization Conditions on Quality and Storage Stability of Ready-to-Drink Longkong Juice
Article Sidebar
Main Article Content
Abstract
Longkong is a fruit rich in bioactive compounds; however, it is highly susceptible to quality deterioration after processing. Therefore, appropriate pasteurization conditions are required to maintain the quality and stability of ready-to-drink longkong juice. This study aimed to (1) compare three pasteurization conditions: 65 degrees Celsius for 15 min, 85 degrees Celsius for 1 min, and 95 degrees Celsius for 30 s; and (2) evaluate quality changes in the selected condition during storage at 5±1 degrees Celsius for 35 days. The results showed that pasteurization conditions significantly affected juice quality (p < 0.05), except for pH. Pasteurization at 95 degrees Celsius for 30 s resulted in the highest lightness (L*), whereas 65 degrees Celsius for 15 min preserved the highest total soluble solids (TSS), total phenolic content, and total flavonoid content. The condition of 65 degrees Celsius for 15 min was selected for the storage study. During the first 21 days, L* value and phenolic and flavonoid contents increased, followed by a gradual decline. In contrast, redness (a*), yellowness (b*), and antioxidant activity decreased over time. The pH changed slightly, while TSS remained stable (p ≥ 0.05). In conclusion, pasteurization at 65 degrees Celsius for 15 min is the most suitable condition for preserving the bioactive compounds in longkong juice, and the product should be consumed within 21 days to obtain maximum benefits.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Abdallah, H. M., El-Beltagi, H. S., El-Ansary, A. E., & El-Din, H. M. G. (2022). Lansium domesticum: Phytochemical composition and biological activities. Nutrients, 14(3), 1–18. https://doi.org/10.3390/nu14030604
Asioli, D., Aschemann-Witzel, J., Caputo, V., et al. (2017). Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Trends in Food Science & Technology, 59, 58–71. https://doi.org/10.1016/j.tifs.2016.09.007
AOAC International. (2000). Official methods of analysis (17th ed.). AOAC International.
Bermúdez-Aguirre, D., & Barbosa-Cánovas, G. V. (2011). An update on high hydrostatic pressure, from the laboratory to industrial applications. Food Engineering Reviews, 3(1), 44–61. https://doi.org/10.1007/s12393-010-9030-4
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology, 28, 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
Chang, C., Yang, M., Wen, H., & Chern, J. W. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10(3), 178–182. https://doi.org/10.38212/2224-6614.2748
Doungampai, C. (2021). Effect of pasteurization on sensory properties and color of lime juice [Master’s thesis, King Mongkut’s Institute of Technology Ladkrabang]. KMITL Institutional Repository. https://hdl.handle.net/20.500.14770/13726
Fellows, P. J. (2017). Food processing technology: Principles and practice (4th ed.). Woodhead Publishing.
Ferreira, R. M., Albergaria, J. T., Saraiva, J. A., & Teixeira, A. A. (2022). Effect of high-pressure and thermal pasteurization on microbial and physicochemical properties of Opuntia ficus-indica juices. Beverages, 8(4), 84. https://doi.org/10.3390/beverages8040084
Jaiman, K. (2021). Effects of pasteurization on the physical, chemical, microbiological quality and sensory acceptance of plant-based milk [Master’s thesis, Chiang Mai University]. Chiang Mai University Intellectual Repository.
Jay, J. M., Loessner, M. J., & Golden, D. A. (2005). Modern food microbiology (7th ed.). Springer.
Kumar, Y. (2023). Effect of thermal processing on antioxidant activity of fruit and vegetable products. Journal of Food Processing and Preservation, 47, e16982. https://doi.org/10.1111/jfpp.16982.
Lichanporn, I., Uthairatanakij, A., & Srilaong, V. (2009). Polyphenol oxidase, internal browning and opacity of 1-methylcyclopropene (1-MCP) treated longkong (Aglaia dookkoo Griff.) fruit. Postharvest Biology and Technology, 52(1), 84–91. https://doi.org/10.1016/j.postharvbio.2008.09.009
Lichanporn, S., Srilaong, T., Wongs-Aree, C., & Kanlayanarat, S. (2009). Postharvest physiology and browning of longkong (Lansium domesticum Corr.) fruit. Acta Horticulturae, 837, 301–306. https://doi.org/10.17660/ActaHortic.2009.837.40
Maghsoudlou, Y., Esmaili, M., Asghari, M., & Shabanpour, B. (2010). Effects of heat treatment on phenolic compounds and antioxidant activity of fruit juices. Food Chemistry, 119(2), 546–550. https://doi.org/10.1016/j.foodchem.2009.06.062
Odriozola-Serrano, I., Soliva-Fortuny, R., & Martín-Belloso, O. (2008). Effect of minimal processing on bioactive compounds and color attributes of strawberry juice during storage. Journal of Agricultural and Food Chemistry, 56(16), 7155–7162. https://doi.org/10.1021/jf8009893
Peña, F., González, F., Jiménez-Aspee, F., Bustamante, L., & Ruiz, A. (2024). Stability of bioactive compounds and antioxidant activity in rosehip juice (Rosa spp.). Molecules, 29(11), 2448. https://doi.org/10.3390/molecules29112448
Polak, N., Kalisz, S., Hać-Szymanczuk, E., & Kruszewski, B. (2024). Impact of conventional pasteurization, high temperature short time, ultra-high temperature, and storage time on physicochemical characteristics, bioactive compounds, antioxidant activity, and microbiological quality of fruit nectars. Foods, 13(23), 3963,1-20. https://doi.org/10.3390/foods13233963
Rapeesak, S., & Haruenkit, R. (2004). Effect of pasteurization, storage and preservatives on antioxidant capacity in tangerine juice [Research report]. King Mongkut’s Institute of Technology Ladkrabang. https://dric.nrct.go.th/Search/SearchDetail/142772
Rattanathanalerk, M., Chiewchan, N., & Srichapanacun, W. (2005). Effect of thermal processing on the quality loss of pineapple juice. Journal of Food Engineering, 66(2), 259–265. https://doi.org/10.1016/j.jfoodeng.2004.03.016
Rawson, A., Patras, A., Tiwari, B. K., Noci, F., Koutchma, T., & Brunton, N. (2011). Effect of thermal and non-thermal processing technologies on the bioactive content of fruit juices. Food Research International, 44(7), 1875–1884. https://doi.org/10.1016/j.foodres.2011.02.009
Rivas, A., Rodrigo, D., Martínez, A., Barbosa-Cánovas, G. V., & Rodrigo, M. (2006). Effect of thermal processing on pH and organic acids of blended orange and carrot juice. Journal of Food Engineering, 73(2), 171–178. https://doi.org/10.1016/j.jfoodeng.2005.01.008
Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
Sukkrachang, N. (2008). Development of blended guava juice beverage by pasteurization [Master’s thesis, Songkhla Rajabhat University]. https://doi.nrct.go.th/ListDoi/listDetail
Tiwari, B. K., O'Donnell, C. P., & Cullen, P. J. (2009). Effect of non-thermal processing technologies on predictive models of quality loss in fruit juices. Trends in Food Science & Technology, 20(11-12), 581–590. https://doi.org/10.1016/j.tifs.2009.07.007
Toledo, R. T. (2007). Fundamentals of food process engineering (3rd ed.). Springer.
Venkatachalam, K. (2016). Postharvest physiology and handling of longkong fruit: A review. Fruits, 71(5), 289–298. https://doi.org/10.1051/fruits/2016026
Wibowo, S., Grauwet, T., Gedefa, G. B., Hendrickx, M., & Van Loey, A. (2015). Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach. Food Research International, 78, 396-409. doi:10.1016/j.foodres.2015.09.002.
Wurlitzer, N. J., Dutra, R. L., & Godoy, H. T. (2019). Tropical fruit juice: Effect of thermal treatment and storage time on sensory and functional properties. Journal of Food Science and Technology, 56(12), 5184–5192. https://doi.org/10.1007/s13197-019-03988-0
Yıkmış, S. (2023). Effects of thermal pasteurization and thermosonication on bioactive compounds and sensory properties of black grape juice. Food Science and Technology. Available at PubMed Central: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10474434/
