UV PROCESSING FOR MAC FREE

Ultrasonication produces sound waves which create micromechanical shocks and free radicals that render biocidal effect (FarhadiChitgar, Aalami, Maghsoudlou, & Milani, 2017). Moreover, power ultrasound has been proven to be advantageous in food processing and has the potential to meet the FDA requirement of a five-log reduction in pertinent microorganisms found in fruit juices. In addition, UV radiations have also been approved as the safe method for processing of fruit juices by USDA and US Food and Drug Administration (Pala & Toklucu, 2011).

UV radiation is one of the popular technologies at industrial scale owing to germicidal effect of UV light on micro-organisms. Over the last decade, non-thermal technologies like ultra-violet (UV) processing, ultrasonication, pulse electric field, high pressure processing are acquiring much interest over thermal technologies for processing of fruit-based beverages (Kovačević, Kljusurić, et al., 2016). Consequently, technologists are getting inclined towards non-thermal techniques which cause least damage to the quality of processed food products. Thermal processing (like pasteurization) of beverages has been the commonly used processing method as it confers extended shelf-life and stability to beverages but deteriorates the quality of beverages by affecting their vitamin content, polyphenol content, pH and color (Santhirasegaram, Razali, & Somasundram, 2013). The type of processing has great influence on the quality of functional food products. Moreover, sensory acceptability is the only mean to develop a beverage that can be liked by all age groups (Jan & Masih, 2012). In order to improve the mineral and vitamin quality, juice blending is the best method. Considering the benefits of tomatoes, it can be used to develop a beverage in combination with other additives based on sensory evaluation. Tomatoes are consumed both as raw fruit as well as in processed form like sauce, puree, paste, and canned-based products (Rickman, Barrett, & Bruhn, 2007). Also, it is considered as a popular functional food owing to its carotenoid and phenolic content. Tomato is among the most consumed vegetables worldwide. In summary, ACP processing for 10 min has emerged as the best processing method for retaining as well as improving the quality of the developed beverage.Ĭonsumption of fruit or vegetable-based beverages is an instant medium of getting intake of natural bioactive compounds and hence they help to deliver various health benefit properties (Carrillo, Fiszman, Lähteenmäki, & Varela, 2014). Both thermal and non-thermal processing had insignificant ( p ≥ 0.05) effects on pH, TSS and sugars of developed beverage. Moreover, ACP for 10 min and ultrasonication for 15 min was found equivalent to thermal processing in microbial reduction and ACP processing for 10 min was found equivalent to pasteurization in reduction of yeast and mold count. Furthermore, ACP processing of 10 min also had significant ( p ≥ 0.05) effect on bioactive compounds like chlorogenic acid, sinapic acid and gallic acid in comparison to thermal and other non-thermal processing. All the processing techniques applied degraded ascorbic acid but maximum retention (95%) of ascorbic acid was found in ACP processed beverage. The ultrasonication and ACP processing for 10 min put significant effect on L* and a * color values of the tomato beverage. The aim of the study was to develop a tomato-based beverage and to investigate the effect of thermal (pasteurization) and non-thermal (ultrasonication, ultra-violet (UV), atmospheric cold plasma (ACP)) processing on the quality of a tomato-based beverage.

Uv processing for mac