Sequential Pulsed Light and Ultrasound Treatments for the Inactivation of and PPO and the Retention of Bioactive Compounds in Sweet Lime Juice.

Designing a pasteurization con dition for sweet lime juice while ensuring microbial safety, enzymatic stability, and high nutritional quality is crucial for satisfying stakeholder demands. The present research investigates the effects of matrix pH, ultrasound treatments, and sequential pulsed light on the microbial population, enzyme activity, and bioactive chemicals in sweet lime juice. The sequential pulsed light (PL: 0.

Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability.

Pineapple juice is preferred by consumers for its unique aroma and flavor that come from a set of amino acids, amines, phenolic compounds, and furanone. The juice is susceptible to spoilage, and a common practice is to pasteurize it at 70-95°C for 0.5-5 min.