ORIGINAL ARTICLE
Effect of pH and total fluence on microbial and enzyme inactivation in sweet lime (Citrus limetta) juice during pulsed light treatment
Lubna Shaik,
Snehasis Chakraborty,
Lubna Shaik
Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
Search for more papers by this authorCorresponding Author
Snehasis Chakraborty
Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
Correspondence
Snehasis Chakraborty, Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
Emails: [email protected]; [email protected]
Search for more papers by this authorLubna Shaik,
Snehasis Chakraborty,
Lubna Shaik
Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
Search for more papers by this authorCorresponding Author
Snehasis Chakraborty
Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
Correspondence
Snehasis Chakraborty, Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
Emails: [email protected]; [email protected]
Search for more papers by this authorAbstract
The study explores the effect of pH on microbial and enzyme inactivation in pulsed light (PL) treated sweet lime (Citrus limetta) juice. The matrix-pH was varied at 3.5, 4.0, and 4.5, whereas the intensity (total fluence) ranged between 1.2 and 3.0 kJ/cm2. More than 5-log cycle reduction in Listeria monocytogenes and Escherichia coli was achieved at 1.8 kJ/cm2 while Saccharomyces cerevisiae got inactivated at 2.1 kJ/cm2. Complete inactivation of all the enzymes (polyphenol oxidase, peroxidase, and pectin methyl esterase) was achieved at 3.0 kJ/cm2. A total color change (ΔE*) of 7.82 was noticed at 3.0 kJ/cm2 with pH 3.5. Eventually, pH showed no significant result in ascorbic acid and bioactive degradation. PL treatment at 3.0 kJ/cm2 produced microbially safe and enzymatically stable juice (at pH 3.5) with better retention of vitamin C. In this PL treated juice, 94.9% total phenolics and 79.5% vitamin C were retained, along with 97.7% antioxidant activity.
Novelty impact statement
- At pH 3.5, the extent of microbial and enzymatic inactivation was highest.
- S. cerevisiae was the most resistant to PL compared to E. coli and L. monocytogenes.
- The matrix pH did not influence PL-induced degradation of vitamin C and bioactive compounds.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Research data are not shared.
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