Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice

• Chokanan mango has potential health promoting properties.
• Quality of Chokanan mango juice after UV-C and thermal treatment was compared.
• UV-C treatment was effective in improving the quality parameters of the juice.
• UV-C and thermal treatment exhibited reduction in microbial count.
• UV-C treatment is a feasible alternative to thermal treatment.

Ultraviolet-c treatment is an emerging food processing technology for health-conscious consumers. Freshly squeezed Chokanan mango juice was exposed to UV-C light (for 15, 30 and 60 min at 25 °C) and thermally pasteurized (at 90 °C for 60 s) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. In addition, shelf life study of juice samples stored at 4 ± 1 °C was conducted for 5 weeks. After UV-C treatment and thermal pasteurization, no significant changes occurred in physicochemical properties. A significant increase in extractability of carotenoids (6%), polyphenols (31%), and flavonoids (3%) were observed in juice exposed to UV-C light for 15 and 30 min, when compared to freshly squeezed juice. Besides that, enhancement of antioxidant activity was observed after UV-C treatment. Thermal pasteurization and UV-C treatment exhibited significant reduction in microbial load and prolonged shelf-life of juice. The results obtained support the use of UV-C light to improve the quality of Chokanan mango juice along with safety standards as an alternative to thermal pasteurization.