February 29, 2024 | International Journal of Food Microbiology |
Chulalongkorn University in Thailand, in collaboration with the Ministry of Cooperatives and Rural Development in Myanmar, conducted a study to examine how UV irradiation affects the quality characteristics of mango juice during cold storage. The research aimed to determine the microbial reduction kinetics and quality changes in UV-treated mango juice.
The study revealed that exposing mango juice to UV radiation at 120 J/cm² resulted in a 5.19 log reduction in microbial load, including total plate count, yeast and mold count, and Escherichia coli. The microbial inactivation followed a first-order kinetic model. Quality metrics such as L*, b*, pH, total soluble solids, total phenolic compounds, total flavonoid content, and antioxidant activity (measured by DPPH and FRAP assays) declined during storage at 4°C. Conversely, parameters such as a*, ΔE, titratable acidity, total plate count, and yeast and mold count increased.
UV irradiation extended the shelf life of mango juice by approximately 14 days compared to the control sample. The findings suggest that UV treatment is a viable alternative to thermal pasteurization, effectively preserving the quality and safety of mango juice while prolonging its shelf life.
