Quality Evaluation of Lemon Cordial Stored at Different Times with Microwave Heating (Pasteurization)

Faiqa Malik, Muhammad Nadeem, Ammara Ainee, Rabia Kanwal, Muhammad Sultan, Aqsa Iqbal, Samy F. Mahmoud, Garsa Ali Alshehry, Huda Abdalrahman Al-Jumayi and Eman Hassan Ahmed Algarni
Additional contact information
Faiqa Malik: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Muhammad Nadeem: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Ammara Ainee: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Rabia Kanwal: Post-Harvest Research Centre, Ayub Agriculture Research Institute, Jhang Road, Faisalabad 38850, Pakistan
Muhammad Sultan: Department of Agricultural Engineering, Bahauddin Zakariya University, Bosan Road, Multan 60800, Pakistan
Aqsa Iqbal: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Samy F. Mahmoud: Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
Garsa Ali Alshehry: Department of Food Science and Nutrition, College of Science, Taif University, Taif 21944, Saudi Arabia
Huda Abdalrahman Al-Jumayi: Department of Food Science and Nutrition, College of Science, Taif University, Taif 21944, Saudi Arabia
Eman Hassan Ahmed Algarni: Department of Food Science and Nutrition, College of Science, Taif University, Taif 21944, Saudi Arabia

Sustainability, 2022, vol. 14, issue 4, 1-12

Abstract: Consumer interest in food quality and safety has shifted over time, as consumers increasingly prefer minimally processed items. As a result, numerous non-thermal approaches have been implemented due to their potential to preserve the nutritional profile of products along with lengthening their storability. Microwaving, a green processing technique, volumetrically heats the product because of the interactions developed between charged ions, polar water molecules of foodstuff and the incoming electromagnetic waves. The study was mapped out to investigate the effect of microwave exposure time (60, 90 and 120 s) at fixed power (1000 W) and frequency (2450 MHz) on physicochemical properties, phytochemical constituents, antioxidant potential and microbial counts of lemon cordial stored at refrigerated temperature (4 ± 2 °C). The mentioned parameters were analyzed after an interval of 30–90 days. Statistical findings illustrated a highly significant ( p ≤ 0.01) impact of microwave treatment and storage on titratable acidity, pH, total soluble solids, total phenolic contents, total flavonoids contents, antioxidant potential and total plate count. Sample microwaved for 120 s showed the highest pH values (2.45 ± 0.050), total soluble solids (56.68 ± 2.612 °B) and antioxidant activity (1212.03 ± 716.5 µg—equivalent of ascorbic acid per 100 mL of cordial); meanwhile, it exhibited the lowest total plate counts (1.75 ± 0.144 Log 10 CFU/mL). Therefore, microwaving can be suggested as a suitable alternate to traditional pasteurization techniques as well as to chemical preservatives.

Keywords: lemon cordial; microwave; preservation; green processing; antioxidant potential (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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