Effects of Thermal and Non-thermal Processing on Phenolic Compounds, Antioxidant Activity and Sensory Attributes of Chokanan Mango (Mangifera indica L.) Juice

摘要

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 A degrees C for 30 and 60 s), sonication (for 15, 30 and 60 min at 25 A degrees C, 40-kHz frequency) and UV-C treatment (for 15, 30 and 60 min at 25 A degrees 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 +/- A 1 A degrees 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.