Title of article
Nonthermal pasteurization of Pitaya (Hylocereus polyrhizus) juice using the hurdle concept
Author/Authors
Halim, H. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , Noranizan, M. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , Sobhi, B. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , Sew, C.C. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , Karim, R. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , Osman, A. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Malaysia
From page
1457
To page
1461
Abstract
Red pitaya juice (RPJ) was subjected to UV-C irradiation and the potential of UV as a pasteurization tool for reducing microbial load in pitaya juice was evaluated. Effectiveness of the hurdle concept, i.e. addition of citric acid (CA) and dimethyl dicarbonate (DMDC) was also studied. Total plate counts (TPC) and yeast and mould counts (YMC) achieved 2.43 log10 and 2.7 log10 reductions respectively after exposure to UV irradiation. Addition of the CA (0.5 – 2.0%) and dimethyl dicarbonate (DMDC) (5 – 20 μL/100mL) to pitaya juice reduced the microbial loads, with 1.5% CA and 15 μL/100mL DMDC being the most effective concentrations. Addition of CA and DMDC into RPJ prior to UV treatment achieved significantly higher microbial reduction compared to UV alone, which were 4.12 log 10 and 4.14 log10 reductions for TPC and for YMC, respectively.
Keywords
Ultraviolet irradiation , pitaya juice , citric acid , dimethyl dicarbonate , hurdle concept
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560309
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