Effect of Pasteurization Methods on Enzyme Activities, Microbial and Sensory Evaluations in Ready to Serve Watermelon Juice (Citrullus lanatus)

Beegum, Shameena and Sagar, V R and Kar, Abhijit and Varghese, Eldho and Singh, Surender and Neema, M and Prakash, Krishna and Aparna, V (2018) Effect of Pasteurization Methods on Enzyme Activities, Microbial and Sensory Evaluations in Ready to Serve Watermelon Juice (Citrullus lanatus). International Journal of Current microbiology and Applied Sciences, 14 (1). pp. 117-121.

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Abstract

A comparative evaluation of the use of thermal, microwave and irradiation treatments for pasteurization of ready to serve watermelon juice was undertaken to study their relative impact on residual enzyme (polyphenol oxidase and peroxidase) activities microbial population, and sensorial changes during its refrigerated storage for a period of three months. Pasteurization using thermal and microwave treatments could effectively control the microbial load within the acceptable limit (<1 log cfu mL−1) over the entire three months of storage. Irradiation treatment of 0.5kGy resulted in the lowest residual polyphenol oxidase (RAPPO) activity followed by the microwave (1.56W/ml) and thermal treatments. However, maximum reduction in peroxidase activity (RAPOD) was achieved using thermal and microwave treatments. At the end of the three months storage, watermelon juice pasteurized using microwave energy was sensorially found to be the most acceptable product.

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