Nonthermal pasteurization of pitaya (Hylocereus polyrhizus) juice using the hurdle concept

Citation

Halim, H. and Mohd Adzahan, Noranizan and Sobhi, Babak and Sew, Chang Chew and Karim, Roselina and Osman, Azizah (2012) Nonthermal pasteurization of pitaya (Hylocereus polyrhizus) juice using the hurdle concept. International Food Research Journal, 19 (4). pp. 1457-1461. ISSN 1985-4668; ESSN: 2231-7546

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 log10 and 4.14 log10 reductions for TPC and for YMC, respectively.

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Official URL or Download Paper: http://www.ifrj.upm.edu.my/19%20%2804%29%202012/24...

Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
Publisher:	Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords:	Citric acid; Dimethyl dicarbonate; Hurdle concept; Pitaya juice; Ultraviolet irradiation
Depositing User:	Najah Mohd Ali
Date Deposited:	30 Nov 2015 02:47
Last Modified:	30 Nov 2015 02:47
URI:	http://psasir.upm.edu.my/id/eprint/40743
Statistic Details:	View Download Statistic

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