The Indian Journal of Nutrition and Dietetics

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Effect of Ohmic Heating and Thermo-Sonication on the Physio-Chemical, Antioxidant, Microbial and Sensory Properties of Mango Juice


Affiliations
1 P.G. Department of Food Science Technology and Nutrition, Sambalpur University, Odisha - 768 019, India
2 Department of APFE, CAET, OUAT, Bhubaneswar – 751 003, Odisha, India
3 Department of Food Engineering and Technology, Central Institute of Technology, Assam - 783 370, India
     

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The impact of Ohmic Heating (OH) and Thermo-Sonication (TS) on the physio-chemical properties (pH, acidity and TSS), antioxidant compounds, microbial and sensory attributes of mango juice were studied. A storage study was analyzed regularly with the regular interval of time (Fresh, 10, 20, 30, 40, 50 and 60 days) during two months and the findings were compared with both OH and TS samples. Slight differences in consistency parameters such as pH, °Brix and total acidity have been observed. Antioxidant function and ascorbic acid content varied significantly in between OH and TS juice samples. The sensory tests also revealed related findings to other experiments that OH and TS processed juice samples were safer for human consumption than the untreated samples even after two months of storage. These findings suggested that TS has a huge potential for increasing the amount of bioactive compounds and antioxidants in mango juice samples.

Keywords

Thermo Sonication, Ohmic Heating, Mango Juice, Shelf Life, Non-thermal
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  • Effect of Ohmic Heating and Thermo-Sonication on the Physio-Chemical, Antioxidant, Microbial and Sensory Properties of Mango Juice

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Authors

Aparajita Priyadarshini
P.G. Department of Food Science Technology and Nutrition, Sambalpur University, Odisha - 768 019, India
Kalpana Rayaguru
Department of APFE, CAET, OUAT, Bhubaneswar – 751 003, Odisha, India
Prakash Kumar Nayak
Department of Food Engineering and Technology, Central Institute of Technology, Assam - 783 370, India

Abstract


The impact of Ohmic Heating (OH) and Thermo-Sonication (TS) on the physio-chemical properties (pH, acidity and TSS), antioxidant compounds, microbial and sensory attributes of mango juice were studied. A storage study was analyzed regularly with the regular interval of time (Fresh, 10, 20, 30, 40, 50 and 60 days) during two months and the findings were compared with both OH and TS samples. Slight differences in consistency parameters such as pH, °Brix and total acidity have been observed. Antioxidant function and ascorbic acid content varied significantly in between OH and TS juice samples. The sensory tests also revealed related findings to other experiments that OH and TS processed juice samples were safer for human consumption than the untreated samples even after two months of storage. These findings suggested that TS has a huge potential for increasing the amount of bioactive compounds and antioxidants in mango juice samples.

Keywords


Thermo Sonication, Ohmic Heating, Mango Juice, Shelf Life, Non-thermal

References