Sweet lime (Citrus limetta), also known as mosambi, belongs to the family Rutaeceae. It is an abundant source of bioactive compounds.Sweet lime also benefits human health by easing digestion, curing scurvy and diabetes, treating dehydration, sunstroke, and skin-related issues (ul Ashraf et al., 2020). With all the products made from sweet lime, juice is an important commercial product in many countries.The mild palatable flavor, unique aroma, and color make the juice more refreshing, and it is highly preferred among other juices. The worldwide annual production of the lime fruit is about 19.4 million tonnes. The top sweet lime producing countries are Mexico, China, India, Argentina, Turkey, and Brazil, which contribute to 65% of the world's production (FAOSTAT, 2019). The production of lime in India is continuously growing due to India's rising demand for fruit juices.Untreated sweet lime juice is susceptible to microbial spoilage, enzymatic activities, and physical changes, which diminish its quality and shelf life. In a study by Tournas et al. (2006), Saccharomyces spp., and Candida are the spoilage microbes in citrus fruit products. Furthermore, pathogens such as Listeria monocytogenes and Escherichia coli should be eliminated in the juice (Hiremath & Ramaswamy, 2012;Palgan et al., 2011). To ensure the safety of the processed juice, it is essential to reduce the pathogen population by 5 log cycles (FDA, 2004). On the other hand, pectin methyl esterase (PME), peroxidase (POD), and polyphenol oxidase (PPO) are the spoilage enzymes responsible for cloud destabilization, enzymatic browning, and flavor alteration in fruit juices. Therefore, the processed juice should also be stable from the enzymatic activity to remain appealing to consumers. The pH of the juice is one of the main influencing factors controlling microbial spoilage (Aneja et al., 2014).