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<p>Emerging techniques, such as microwaves, are attracting research attention lately to promote the quality of fruit juice. Hog plum (<i>Spondias mombin</i> L.) juice subjected to pasteurisation (90&#xa0;oC for 60&#xa0;s) and microwave treatment (2 by 2 factorial design), with a power rating of 450–900 W for 15–45&#xa0;s was analysed for physicochemical, functional, residual enzyme. In these bioactive and microbiological properties, the raw juice was used as control. The result showed no significant (p &gt; 0.05) change in the physicochemical values of pH (2.32–2.36), titratable acidity (0.45–0.48%) and total soluble solids (5.07–5.38 <sup>o</sup>Brix). Meanwhile, microwave treatment comparatively (p &lt; 0.05) improved the chroma values (<i>a</i><sup>*</sup> and <i>b</i><sup>*</sup>) and browning index (0.11–0.16) compared to pasteurised (0.18) and raw sample (0.10), while both pasteurisation and microwave significantly reduced cloudiness (22.45–6.35), but increased browning index (0.10–0.16) and viscosity (1.04–2.26 cP) of the juice relative to the raw sample. Microwave treatment significantly reduced residual pectin methylesterase (100.2–15.12%) and peroxidase enzyme (100.0–21.18%), but increased ascorbic acid (23.55–31.33&#xa0;mg/100&#xa0;ml), total phenolic compound (92.01–99.23&#xa0;mg GAE/ 100&#xa0;ml), flavonoids (37.25–58.25&#xa0;mg CE/100&#xa0;ml), carotenoids (79.58–89.19&#xa0;µg/100&#xa0;ml) and antioxidant capacity (34.48–48.61%) relative the pasteurised and control sample. While elevated microwave conditions were unfavourable to some parameters, both treatments significantly inactivated bacterial and fungal growth. The use of microwave treatment in advancing hog plum juice quality in the beverage industry was technically made feasible.</p>

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Application of microwave treatment on the physicochemical, techno-functional, bioactive and microbiological characteristics of hog plum (Spondias mombin L.) juice

  • 期刊论文

  • 发表日期：

    2025年11月24日

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  • Adebola O. Oladunjoye,
  • Oluwakemi A. Majekodunmi,
  • James O. Oyelekan

摘要

Emerging techniques, such as microwaves, are attracting research attention lately to promote the quality of fruit juice. Hog plum (Spondias mombin L.) juice subjected to pasteurisation (90 oC for 60 s) and microwave treatment (2 by 2 factorial design), with a power rating of 450–900 W for 15–45 s was analysed for physicochemical, functional, residual enzyme. In these bioactive and microbiological properties, the raw juice was used as control. The result showed no significant (p > 0.05) change in the physicochemical values of pH (2.32–2.36), titratable acidity (0.45–0.48%) and total soluble solids (5.07–5.38 oBrix). Meanwhile, microwave treatment comparatively (p < 0.05) improved the chroma values (a* and b*) and browning index (0.11–0.16) compared to pasteurised (0.18) and raw sample (0.10), while both pasteurisation and microwave significantly reduced cloudiness (22.45–6.35), but increased browning index (0.10–0.16) and viscosity (1.04–2.26 cP) of the juice relative to the raw sample. Microwave treatment significantly reduced residual pectin methylesterase (100.2–15.12%) and peroxidase enzyme (100.0–21.18%), but increased ascorbic acid (23.55–31.33 mg/100 ml), total phenolic compound (92.01–99.23 mg GAE/ 100 ml), flavonoids (37.25–58.25 mg CE/100 ml), carotenoids (79.58–89.19 µg/100 ml) and antioxidant capacity (34.48–48.61%) relative the pasteurised and control sample. While elevated microwave conditions were unfavourable to some parameters, both treatments significantly inactivated bacterial and fungal growth. The use of microwave treatment in advancing hog plum juice quality in the beverage industry was technically made feasible.