Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice

Ultraviolet-c treatment is an emerging food processing technology for health-conscious consumers. Freshly squeezed Chokanan mango juice was exposed to UV-C light (for 15, 30 and 60 min at 25 degrees C) and thermally pasteurized (at 90 degrees C for 60 s) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. In addition, shelf life study of juice samples stored at 4 +/- 1 degrees C was conducted for 5 weeks. After UV-C treatment and thermal pasteurization, no significant changes occurred in physicochemical properties. A significant increase in extractability of carotenoids (6%), polyphenols (31%), and flavonoids (3%) were observed in juice exposed to UV-C light for 15 and 30 min, when compared to freshly squeezed juice. Besides that, enhancement of antioxidant activity was observed after UV-C treatment. Thermal pasteurization and UV-C treatment exhibited significant reduction in microbial load and prolonged shelf-life of juice. The results obtained support the use of UV-C light to improve the quality of Chokanan mango juice along with safety standards as an alternative to thermal pasteurization. (C) 2014 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.