Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage (4 °C) condition

Effect of different storage conditions on the quality attributes of sweet lime juice subjected to pulsed light and thermal pasteurization

“…At storage temperatures of 4 and 15 °C, the enzyme activity remained below 10% throughout the storage period, as observed in studies of PL-treated mixed fruit beverage stored in EVOH pouches at 4 °C. 8 However, at 25 °C, PPO and POD activity increased to a maximum of 21% and 15%, respectively. In all cases, juice packed in ML-PET showed lower enzyme activity than juice packed in EVOH pouches, possibly due to the compromised oxygen transmission rate in ML-PET compared to coextruded EVOH films.…”

“…The panel was trained for 12 days (1.5 h per day) till evaluation findings became repetitive. 8 50 mL juice was served in a 100 mL sterile transparent glass container (coded with alpha-numeric digits) for sensory evaluation. Low-salt crackers and lukewarm water eliminated taste bias between two samples.…”

“…Palgan et al 7 studied the shelf life of PL-treated apple-cranberry juice blends. Similarly, Basak et al 8 attempted shelf-life extension of apple ber, carambola, and black table grape juice blends by PL treatment. However, the shelf life of pulsed light-treated juices, notably sweet lime juice, is under-studied.…”

The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

“…The enzyme activities gradually decreased after 1 month of storage, which was related to the gradual inactivation of the enzyme, and this may also be due to the consumption or destruction of phenolic substrates in lotus seeds aggravated by browning ( Rios-Corripio, Welti-Chanes, Rodríguez-Martínez, & Guerrero-Beltrán, 2020 ). After autoclaving, the activities of PPO, SOD, and POD stored at low temperature were poor, and their inactivation was faster, which may be related to the inhibition of enzyme activities at low temperature ( Basak, Mahale, & Chakraborty, 2022 ).…”

Optimization of the Brewing Conditions of Shanlan Rice Wine and Sterilization by Thermal and Intense Pulse Light

“…They found that IPL sterilization can ensure the safety of microorganisms and effectively preserve the nutritional value of pomegranate juice. The destructive impact of IPL sterilization on the microbial and enzyme activities in juice is less than that of a thermal treatment while successfully preserving the antioxidant properties of mixed fruit beverages [ 9 ].…”