Microwave-assisted pasteurization of beverages (tamarind and green) and their quality during refrigerated storage

Microwaves (MW) are an alternative among the emerging technologies for preservation of diverse fluid foods, with advantages such as, high efficiency, sustainability and reduction of time and costs. This study found viable MW-pasteurization to preserve the sensory, physicochemical and microbiological properties of the tamarind beverage even for 21 days under refrigeration. Despite a safe and stable product may be obtained, the color and sensory attributes should be improved for green beverage. The proposed batch microwave-assisted pasteurization is a short treatment, which can be applied in small facilities or rural zones, with potential to be scaled up it to an industrial level.