Application of UV-C irradiation on the aonla ginger and sour orange blended Ready–to–serve (RTS) beverage

Downloads

Published

2023-06-29

DOI:

https://doi.org/10.58993/ijh/2023.80.2.13

Keywords:

Phyllanthus emblica, Zingiber officinale, Citrus aurantium, UV reactor
Dimensions Badge

Issue

Vol. 80 No. 2 (2023): Indian Journal of Horticulture

Section

Research Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • N. K. S. Pandian TANUVAS - Tamil Nadu Veterinary and Animal Sciences University, Chennai- 600051, Tamil Nadu, India
  • S. Parveen TNAU - Tamil Nadu Agricultural University, Coimbatore- 641003, Tamil Nadu, India
  • S. Sivaranjani Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur-721302, India77
  • K. Kalaiselvan TANUVAS - Tamil Nadu Veterinary and Animal Sciences University, Chennai- 600051, Tamil Nadu, India

Abstract

Aonla - ginger-sour orange juice blended RTS was prepared and standardized. Sensory evaluation of the juices revealed that a sour orange concentration of 4 % was accepted widely with a maximum score of taste (8.7±0.58), texture (8.7±0.58) and overall acceptability (7.7±0.58). The juice was clarified at 30oC for 72 h to increase the initial microbial load. Ultraviolet irradiation was applied to the standardized aonla - ginger-sour orange blended RTS through a developed UV reactor at 8 kJ/L and 0.58 kJ/L dosage levels. At each reactor circulation, the microbiological population was assessed. Total plate count (TPC) and yeast and mould count (YMC), which contributed to the initial load of the RTS were found to be 5.45 log CFU/ml and 6.22 log CFU/ml, respectively. TPC exhibited 5.45 log reductions (commercial sterility) after the third circulation at a UV dose of 8 kJ/L. The TPC and YMC did not significantly change at the dose level of 0.58 kJ/L, irrespective of the number of circulations.

How to Cite

N. K. S. Pandian, S. Parveen, S. Sivaranjani, & K. Kalaiselvan. (2023). Application of UV-C irradiation on the aonla ginger and sour orange blended Ready–to–serve (RTS) beverage. Indian Journal of Horticulture, 80(2), 213–217. https://doi.org/10.58993/ijh/2023.80.2.13

Downloads

Download data is not yet available.

References

Aggarwal, P. and Gill, M.I.S. 2010. Suitability of

newly evolved antioxidant-rich grape cultivars for

processing into juice and beverages. Indian J.

Hortic. 67: 102-107.

Amerine, M.A., R.M. Pangborn and E.B.

Roessler.1965. Principles of sensory evaluation

of food. In: Food Science and Technology

Monographs. pp. 338-39. Academic Press, New

York.

Anonymous, AOAC. 2000. Microbiological

Methods, 17th ed., Vol. I. Official Methods of

Analysis of AOAC International, USA.

Bintsis, T., LitopoulouTzanetaki, E., and Robinson,

R.K. 2000. Existing and potential applications

of ultraviolet light in the food industry–a critical

review. J. Sci. Food Agric., 80: 637-45.

Caminiti, I. M., Palgan, I., Muñoz, A., Noci,

F., Whyte, P., Morgan, D. J. and Lyng, J. G.

The effect of ultraviolet light on microbial

inactivation and quality attributes of apple juice.

Food Bioprocess. Technol. 5: 680-86.

Gayán, E., Serrano, M. J., Monfort, S., Álvarez,

I., and Condón, S. 2012. Combining ultraviolet

light and mild temperatures for the inactivation

of Escherichia coli in orange juice. J. Food

Eng.113: 598-605.

Guerrero Beltrán José Angel, Welti-Chanes

Jorge and Barbosa Cánovas, G. V. 2009.

Ultraviolet C light processing of grape,

cranberry and grapefruit juices to inactivate

Saccharomyces cerevisiae. J. Food Process

Eng. 32: 916-32.

Gupta, N. 2019. Studies on preparation of

blended karonda-beet root ready-to-serve

beverage. Indian J. Hortic. 76: 735-40.

Hamid, T. N., Kumar, P., and Thakur, A. 2017.

Studies on preparation and preservation of

ready to-serve (RTS) beverages from underutilized

mulberry (Morus alba L.) fruits and its quality

evaluation during storage. Int. J. Curr. Microbiol.

Appl. Sci. 6: 1067-79.

Keyser, M., Műller, I. A., Cilliers, F. P., Nel, W.,

and Gouws, P. A. 2008. Ultraviolet radiation as

a non-thermal treatment for the inactivation of

microorganisms in fruit juice. Innov. Food Sci.

Emerg. Technol. 9: 348-54.

Koutchma, T. 2008. UV light for processing

foods. Ozone: Science and Engineering 30:

–98.

National Advisory Committee on Microbiological

Criteria for Foods (NACMCF), 2006.

Supplement requisite scientific parameters

for establishing the equivalence of alternative

methods of pasteurization. J. Food Prot.

:1190–1216.

Pala, C.U and Toklucu, A. K. 2011. Effect of

UV-C light on anthocyanin content and other

quality parameters of pomegranate juice. J. Food

Compos. Anal. 24:790–95

Rupasinghe, H. V. and Yu, L. J. 2012. Emerging

preservation methods for fruit juices and

beverages. Food additive, 65-82.

Sew, C. C., Ghazali, H. M., Martín-Belloso, O.

and Noranizan, M. A. 2014. Effects of combining

ultraviolet and mild heat treatments on

enzymatic activities and total phenolic contents

in pineapple juice. Innov. Food Sci. Emerg.

Technol. 26: 511-16.

Sharma, D.S., Kaul, R.K., Sood, M.and Gupta, N.

Studies on stability and quality of jamunmango

blended ready-to-serve beverage. Indian

J. Hortic. 74: 299-302.

Srivastava, R.P. and Kumar, S. 2017. Fruit

and Vegetable Processing: Principles and

Practices. CBS Publishers and Distributers.

p.

Similar Articles

1 2 3 4 5 6 7 8 9 > >> 

You may also start an advanced similarity search for this article.