Effects of Pasteurization Conditions on Quality and Storage Stability of Ready-to-Drink Longkong Juice
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Abstract
This study aimed to investigate the effects of different pasteurization conditions (temperature and time) on the quality of ready-to-drink longkong juice and its stability during storage. The experiment was divided into two parts: (1) a comparison of three pasteurization conditions, namely 65°C for 15 minutes, 85°C for 1 minute, and 95°C for 30 seconds, and (2) the study of quality changes during storage of the most significant pasteurization condition at 5±1°C for 35 days. The results showed that pasteurization conditions significantly affected the color and key compounds of the ready-to-drink longkong juice (p<0.05), except for the pH value, which showed no significant differences. Pasteurization at 95°C for 30 seconds resulted in the highest lightness (L*), while pasteurization at 65°C for 15 minutes resulted in the highest total soluble solids, total phenolic compounds, and flavonoid content. Therefore, longkong juice pasteurized at 65°C for 15 minutes was selected for further storage studies. During the first 21 days of storage, L* values increased, before decreasing at the later stages of storage. Values of a* and b* decreased over time, while pH slightly increased towards the end of the storage period (on days 28-35). The total soluble solids remained unchanged (p≥0.05). Total phenolic and flavonoid contents were highest on day 21 before decreasing on days 28 and 35. Antioxidant activity was highest on day 0 (33.47%) and significantly decreased as storage time increased. The study indicates that pasteurization at 65°C for 15 minutes preserves the key compounds in longkong juice the best. For optimal quality retention, it is recommended to consume the juice within 21 days after pasteurization at 65°C for 15 minutes to maximize beneficial compounds.
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