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  • Title: Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation.
    Author: Bhat R, Ameran SB, Voon HC, Karim AA, Tze LM.
    Journal: Food Chem; 2011 Jul 15; 127(2):641-4. PubMed ID: 23140712.
    Abstract:
    Starfruit juice were exposed to ultraviolet (UV-C) light for 0, 30 and 60min at room temperature (25±1°C). On exposure, the titratable acidity significantly decreased, while the decrease in °Brix and pH were not significant. With regard to colorimetric parameters, L(∗) value increased significantly with a subsequent decrease in a(∗) and b(∗) values corresponding to UV treatment time. Except for the ascorbic acid, other antioxidants measured (% DPPH inhibition, total phenols, flavonols, flavonoids and antioxidant capacity) showed enhancement on expsoure to UV (significant at 60min). Microbial studies showed reduction in APC, yeasts and mould counts by 2-log cycle on UV treatments. These results supports the application of UV as a measure of non-thermal and physical food preservation technique for starfruit juice that can be explored commercially to benefit both the producers and consumers.
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