Effect of different storage conditions on the quality attributes of sweet lime juice subjected to pulsed light and thermal pasteurization

Shaik, Lubna; Chakraborty, Snehasis

doi:10.1039/d3fb00023k

Cited by 8 publications

(1 citation statement)

References 46 publications

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“…The results of the study showed that increasing the initial chitosan concentration not only increases the turbidity activity of the sweet lime juice, but also the storage days required for the completion of the turbidity activity. This was observed in a study on the quality attributes of sweet lime juice subjected to different storage conditions [30]. The research highlighted the impact of storage temperature and packaging material on the quality of ultrasound-treated sweet lime juice [31].…”

Section: Discussionmentioning

confidence: 69%

Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design

Annadurai,

Mangayarkarasi,

Sivakavinesan

et al. 2024

Food Science and Engineering

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In this study, the shelf life of sweet lime juice was tested using chitosan and chitosan nanoparticles produced through the Ionic-gelation process. The results showed that the chitosan nanoparticles had a greater impact on extending the shelf life than chitosan alone. The pH, turbidity, and aerobic count of the juice were measured after the chitosan and chitosan nanoparticles were added, and response surface methodology was used to optimize these factors. The optimal pH range for chitosan was between 3.0 and 4.6, and for chitosan nanoparticles it was between 3.0 and 4.9. The maximum turbidity occurred at a chitosan concentration of 0.5-2.5 g/L and storage days of 1.0-2.0. The results were found to be significant through analysis of variance, and the model had a high level of significance and good fit according to the determination coefficient.

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Section: Discussionmentioning

confidence: 69%

Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design

Annadurai,

Mangayarkarasi,

Sivakavinesan

et al. 2024

Food Science and Engineering

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Impact of pulsed light treatment on achieving microbial safety, enzymatic stability, and shelf life extension of dragon fruit juice

Kamble,

Lele,

Chakraborty

et al. 2024

Food Safety and Health

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Due to microbial and enzymatic spoilage, dragon fruit juice has a limited shelf life. This study examines the shelf life of dragon fruit juice treated with thermal and pulsed light (PL) processing and stored at 4°C. The thermal treatment at 95°C/3 min and PL treatment at 1.4 J cm−2 produce a microbially safe juice. Both thermal and PL‐treated juice samples were packed in ethylene vinyl alcohol pouches and stored at refrigerated conditions (4°C). The juice's microbial, enzymatic, and biochemical attributes were analyzed over 30 days of refrigerated storage. There is no significant influence (p < 0.05) on total soluble solids, pH, and titratable acidity. The thermally treated juice loses 36% of the total phenols and 22% of antioxidants. The loss of bioactive compounds is higher in thermal than in PL treatment. The shelf life of PL‐treated juice is 25 days, and thermal treatment juice is 30 days, based on the microbial analysis (6 log10 CFU mL−1). The study affirms the potential of PL treatment as an alternative technique for preserving dragon fruit juice.

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Changes in quality attributes of coconut water treated with UV-radiation and nisin during cold storage: Kinetics modelling and shelf-life prediction

Ceballos,

Jafari,

Fikry

et al. 2025

Food Control

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Effect of different storage conditions on the quality attributes of sweet lime juice subjected to pulsed light and thermal pasteurization

Abstract: Overview of all the experimental conditions and responses for the shelf-life study of sweet lime juice.

Cited by 8 publications

References 46 publications

Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design

Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design

Impact of pulsed light treatment on achieving microbial safety, enzymatic stability, and shelf life extension of dragon fruit juice

Changes in quality attributes of coconut water treated with UV-radiation and nisin during cold storage: Kinetics modelling and shelf-life prediction

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