Evaluation the effect of various methods of thermal concentration on physical and chemical characteristics, phenolic compounds and sensorial properties of lime juice concentrates

Document Type : Research Article


1 M.Sc. Student, Department of Food Science and Technology, Islamic Azad University, Tehran, Iran

2 Assistant Professor, Department of biology, Standard Research Institute (SRI), Karaj, Iran

3 Assistant Professor, Department of Food Science & Technology, Standard Research Institute (SRI), Karaj, Iran

4 Senior lecturer, Department of Food Science & Technology, Standard Research Institute (SRI), Karaj, Iran


Lime is a good source of polyphenols, vitamin C and minerals. Lime juice contains high amounts of water making it susceptible to enzymatic and microbial deterioration. Concentration of lime juice increases its shelf life, while decreases the costs of storage and transport. Nevertheless, conventional thermal methods for concentration of fruit juices may adversely affect their physicochemical, nutritional and sensorial properties. Therefore, novel thermal methods with minimum adverse effects on the quality attributes of the final product are eagerly sought by food technologist. The present study was aimed to investigate the effect of different heating methods, including conventional heating, vacuum heating and microwave heating on the physicochemical characteristics, phenolic compounds and sensorial properties of lime (Citrus auranti folia) juice concentrates. Reconstituted lime juices were prepared from different concentrates and their quality attributes were compared with those of fresh sample (the control sample). The results showed that the pH of reconstituted samples did not noticeably differ from that of control sample (p≤0.05), but their acidity was significantly (p≤0.05) lower, attributed to degradation of acidic compounds during thermal treatment. Findings showed that juices made of concentrates, regardless of heating method, had significantly (p≤0.05) lower vitamin C, polyphenols, and flavonoids, weaker antioxidant activity and less pleasant sensory properties compared to the fresh lime juice. However, the concentrates prepared by vacuum and atmospheric heating methods yielded the best and the worst results, respectively. Low temperature of vacuum heating and shorter process time of microwave heating could account for the better quality attributes of the concentrates made by these methods compared to the concentrate produced by the atmospheric heating method. It is concluded that the best heating method to concentrate lime juice with the best quality attributes is the vacuum heating method.


Main Subjects

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