Effect of Pasteurization and Chemical Preservatives on the Quality and Shelf Stability of Apple Juice

Mehmood, Zahid; Zeb, Alam; Ayub, Mohammad; Bibi, Nizakat; Badshah, Amal; Ihsanullah, Ihsanullah

doi:10.3923/ajft.2008.147.153

Cited by 25 publications

(12 citation statements)

References 1 publication

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“…The results of Raje et al (1997) and Hayat et al (2005) are in line with our results who reported that the taste and flavor of mangoes and apple pulp consecutively decreasing with temperature and humidity at 25-32ºC and 70-75%. The results of this research study are also in agreement with Mehmood et al (2008) who find out a decline in the taste score during sensory evaluation for fruit pulp stored at room condition.…”

Section: Sensory Evaluationsupporting

confidence: 92%

nfluence of Different Chemical Preservatives on the Quality Attributes of Mango Loquat Blended Pulp at Ambient Conditions

Ali¹,

Muhammad²

2021

SJA

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Section: Sensory Evaluationsupporting

confidence: 92%

nfluence of Different Chemical Preservatives on the Quality Attributes of Mango Loquat Blended Pulp at Ambient Conditions

Ali¹,

Muhammad²

2021

SJA

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“…Figure 6 shows the effect of conventional and microwave heating pasteurization on reducing sugar. Our finding favors the findings of Zahid Mehmood et al [19] who also reported the increase in reducing sugar in case of apple juice.…”

Section: Effect Of Conventional and Microwave Heating Pasteurization supporting

confidence: 89%

Effects of Conventional and Microwave Heating Pasteurization on Physiochemical Properties of Pomelo (Citrus maxima) Juice

Kumar¹,

Khadka²,

Mishra³

et al. 2017

J Food Process Technol

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Effects of conventional and microwave heating pasteurization on physiochemical properties of pomelo (Citrus maxima) juice was evaluated. Microwave heating pasteurization shows less effect on pH, reducing sugar, ascorbic acid (Vitamin C) content, and total phenolic contents in compare to conventional pasteurization. Microwave heating pasteurization reduces tannin and naringin content more in compare to conventional pasteurization. Effects of Conventional and TreatmentsConventional pasteurization (CP): Freshly prepared juice was filtered and poured into sterilized bottles and then heated at 90°C by using thermostatic water bath and maintain the temperature of juice 90°C for 15 seconds. Pasteurized juice was cooled to room temperature in a cooling water bath and was stored in a refrigerator at 4 ± 1°C. Microwave heating pasteurization (MHP):Juice was heated at 90°C by using microwave and cooled to room temperature in a cooling water bath and was stored in a refrigerator at 4 ± 1°C.

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“…Both treatments (T) and storage duration (D) had a nonsignificant effect (Table 2) which may be due to diminished variation in TA due to initial adjusted brix to acid ratio for all treatments which must have retarded any chemical change in the drinks. The marginal increase in acidity may be due to the formation of organic acid by ascorbic acid degradation as well as progressive decrease in pectin content or oxidation or degradation of reducing sugar or pectic body's breakdown into pectin acid causing the formation of acidic compounds (Mehmood, Zeb, Ayub, Bibi, & Ullah, 2008; Nelugin & Mahendran, 2010; Zambare et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

“…Note: Values are average ± SD of the replications.drinks. The marginal increase in acidity may be due to the formation of organic acid by ascorbic acid degradation as well as progressive decrease in pectin content or oxidation or degradation of reducing sugar or pectic body's breakdown into pectin acid causing the formation of acidic compounds(Mehmood, Zeb, Ayub, Bibi, & Ullah, 2008;Nelugin & Mahendran, 2010;Zambare et al, 2009).…”

mentioning

confidence: 99%

Effect of ohmic heating on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks

Kumar¹,

Jain

Amitabh³

et al. 2021

J Food Process Engineering

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The effect of thermal treatments on physicochemical, bioactive compounds, and shelf life of watermelon flesh-rind drinks was evaluated. An attempt was made for the byproduct utilization of watermelon rind as one of the major ingredient. Three different blends of watermelon flesh and rind juices (T1(100:0), T2(90:10), and T3(80:20), respectively) were pasteurized by ohmic and thermal heating (80 ± 1 C for 3 min) and were stored at refrigerated condition for 90 days. It was found that, thermal treatments and storage induced a significant change in all the quality parameters and ohmic heating for pasteurization was effective in obtaining superior quality watermelon drinks. TSS, pH, reducing sugar, total sugar, viscosity, and overall acceptability, showed a significant difference between the two heating methods while nonsignificant effect was observed for titrable acidity and browning index and citrulline content at 5% level of significance. The microbial counts were lower for ohmic heated pasteurized watermelon juices than thermal pasteurization during entire storage period. Ohmically pasteurized treatments T2 and T3 were microbiologically safe while T2 was best organoleptically. Ohmically pasteurized drink T2 treated with @1.00% beetroot and @2.00% fennel extract was acceptable in respect of all quality parameters up to 90 days under refrigerated storage.

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Effect of Pasteurization and Chemical Preservatives on the Quality and Shelf Stability of Apple Juice

Cited by 25 publications

References 1 publication

nfluence of Different Chemical Preservatives on the Quality Attributes of Mango Loquat Blended Pulp at Ambient Conditions

nfluence of Different Chemical Preservatives on the Quality Attributes of Mango Loquat Blended Pulp at Ambient Conditions

Effects of Conventional and Microwave Heating Pasteurization on Physiochemical Properties of Pomelo (Citrus maxima) Juice

Effect of ohmic heating on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks

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