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Quality Evaluation of Grapefruit Juice by Thermal and High Pressure Processing Treatment

Quality Evaluation of Grapefruit Juice by Thermal and High Pressure Processing Treatment

Rana Muhammad Aadil1,2*, Xin-An Zeng1, Saqib Jabbar3, Akmal Nazir2, Abid Aslam Mann2, Muhammad Kashif Iqbal Khan2, Abdullah2, Amna Ramzan2

1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510641, China; 2National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan; 3Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan.



The effects of control, thermal and high pressure processing (HPP) techniques on some quality parameters of grapefruit juice were investigated based on pH, acidity, ºBrix, viscosity, cloud value, hunter color values, bioactive compounds, microorganisms and enzyme analysis. The grapefruit juice was treated with processing variables of HPP treatment (0, 150, 200 and 250 MPa), temperature (40, 50 and 60 oC), for processing time of 3 minutes and thermal treatment was done in a water bath at 70 oC for 90 seconds. In HPP treatment (250 MPa/60 °C/3 min), significant reduction was observed in microorganisms, PME and PPO whereas improvement was observed in cloud value, total carotenoids, total anthocyanins, DPPH activity, total antioxidant capacity (TAC), total flavonoids (TF) and total flavonols as equated to thermal and control, while ºBrix, pH and acidity remain unchanged in all HPP treatments with control and thermal. After this, we suggested that HPP treatment (250 MPa/60 °C/3 min) has a potential against thermal to progress the value of grapefruit juice and could be applicable at industrial scales.

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Pakistan Journal of Agricultural Research


Vol.37, Iss. 1, Pages 1-87


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