Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice

The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects black lime juice was studied. IR compared to conventional thermal heating (CTH) in batch extraction pasteurizer, designed allow both heating. resulted a reduction pH Brix values mild increase titratable acidity, as CTH control. After 60 days at 5 °C, ascorbic acid percentage decreased by 24.90%, 29.75%, 58.31% control, CTH, respectively. total amount phenols treated with higher while there significant decrease antioxidant activity. statistical analysis reflected significantly low (p < 0.05) PME for samples Hydroxymethylfurfural all steadily increased during storage °C days. microbial content control 3.85 log cfu/mL after it 2.1 which difference between IR, samples. Additionally, color sample when similar attributes. Overall, found be an excellent substitute preservation rapid pasteurization technique less heat exposure; wherein nutrition health benefits could maintained minimum period