Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality

Characterization, pasteurization and storage are essential steps in fruit juice processing. Watermelon, pineapple, mango juices were pasteurized at 80 ± 2 °C held different treatment times (1, 2.5, 5, 10, 15 min). Juice yield, pH, proximate composition, total soluble solids, color, vitamin C, microbial quality, mineral content, enzyme activity (polyphenol oxidase (PPO), peroxidase (POD)), phenolic antioxidant capacity measured during cold (4 °C). Results showed that watermelon had the highest crude protein, moisture pineapple titratable acidity, C content (potassium, calcium, magnesium, manganese, zinc) solids. Regardless of holding time, reduced plate counts yeast molds to below detectable limits (1 log CFU/mL). Vitamin was undetectable after 10 min compared with a 27% reduction. Pasteurization preserved but became less red more yellow increasing time. POD thermoresistant than PPO needed time least 5 obtain 80% Storage 9 days negatively affected capacities unpasteurized juice. Thus, affect quality depending on type their composition.