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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(6): 2321-2333
DOI: https://doi.org/10.20546/ijcmas.2017.606.275


Effect of UV– C Light Treatment on Physicochemical and Bioactive Compounds in Apple and Pineapple Juices
C. Krishna Teja1*, Shivashankar Sanganamoni1, B. Prabhakar2 and Pavuluri Srinivasa Rao1
1Agricultural and Food Engineering Department, IIT Kharagpur, W.B – 721 302, India
2College of Food Technology, VNMKV, Parabhani, Maharashtra – 431 401, India
*Corresponding author
Abstract:

The effect of ultraviolet (UV-C) on physicochemical (viz. pH, total soluble solids (TSS), Absorbance, total color difference), bioactive component (viz. ascorbic acid, total phenolic content, antioxidant activity) of apple and pineapple were studied during this research work. The process conditions for ultraviolet treatment were treatment time (5, 10, 15 min) and distance of sample from lamp source (8.6, 13.7, 18.6 and 22.8 cm) at 1 mm sample thickness. The results obtained from this study showed that the ultraviolet treatment (UV) doesn’t have any significant effect on pH, TSS of apple and pineapple juices. However, the UV treatment conditions had significant effect on vitamin-C content. The color parameters (viz. L*, a* and b*) were slightly affected by ultraviolet treatment. The bioactive components of apple and pineapple juices were affected by the treatment conditions. The Antioxidant activity of both the juices showed a decreasing trend with respect to an increase in dosage level. The obtained results suggested that, ultraviolet treatment conditions slightly affect the quality parameters of apple and pineapple juices. However, the changes were found to be minimum as that of thermal treatments in literature.


Keywords: Ultraviolet treatment, Apple juice, Pineapple Juice, pH, TSS, Vit-C.
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How to cite this article:

Krishna Teja, C., Shivashankar Sanganamoni, B. Prabhakar and Pavuluri Srinivasa Rao. 2017. Effect of UV– C Light Treatment on Physicochemical and Bioactive Compounds in Apple and Pineapple JuicesInt.J.Curr.Microbiol.App.Sci. 6(6): 2321-2333. doi: https://doi.org/10.20546/ijcmas.2017.606.275