Effects of Thermal and Non-thermal Processing on Phenolic Compounds, Antioxidant Activity and Sensory Attributes of Chokanan Mango (Mangifera indica L.) Juice
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The increasing demand for fresh-like food products have spurred the development of non-thermal processing such as sonication and ultraviolet-c (UV-C) light treatment. In this study, freshly squeezed Chokanan mango juice was subjected to thermal treatment (at 90 °C for 30 and 60 s), sonication (for 15, 30 and 60 min at 25 °C, 40-kHz frequency) and UV-C treatment (for 15, 30 and 60 min at 25 °C). In addition, combination of sonication and UV-C treatment in a hurdle concept was also conducted. The effects of thermal and non-thermal treatments on phenolic compounds, antioxidant activity and sensory attributes were evaluated and compared with untreated juice (control) for 5 weeks under refrigerated storage (4 ± 1 °C). The results showed better retention of individual phenolic compounds in non-thermal-treated juice, when compared to the control and thermally treated juice. A significant enhancement in antioxidant activities were observed after non-thermal treatment. The sensory evaluation verified that non-thermal-treated juice was preferred more than thermally treated juice. The results obtained support the use of non-thermal treatments (ultrasound and UV-C) for better retention of quality and prolonged shelf life in Chokanan mango juice processing.
KeywordsSonication, Ultraviolet treatment, Thermal treatment, Chokanan mango, Juice
The authors would like to thank the University of Malaya Postgraduate Research Fund PV086/2012A for supporting this research.
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