Effect of Thermal and Non-Thermal Processing Techniques on Physico-Chemical, Microbiological and Sensory Properties of Ready to Serve Health Beverage

Abstract

A study was designed to test the effect of non-thermal processing techniques vs thermal processing in the production of a ready to serve health beverage by blending curry leaf (Murraya koenigii), star fruit (Averrhoa carambola), watermelon (Citrullus lanatus), and Aloe vera (Aloe barbadensis Miller) juices. Juices were pasteurized, processed with ultrasound with varied ultrasonic power and time combinations and micro-filtered. Microbiological, organoleptic, physico-chemical parameters, proximate composition and antioxidant activity of processed juices were evaluated. Results of the microbiological analysis of the ultrasonically processed and micro-filtrated juice indicated the effectiveness to obtain microbiologically safe juice compared to thermal processing. Antioxidant capacity increase with ultrasonic processing and reduces with the thermal processing and microfiltration