Impact of pasteurization temperature on color, texture and antioxidant activity of canned rambutan tea

MSc. Nguyen Duc Toan; MSc. Giang Kien Quoc

Issue: Số 9 - Tháng 4 - 2026 Hóa học - Công nghệ thực phẩm

Impact of pasteurization temperature on color, texture and antioxidant activity of canned rambutan tea

Published: June 14, 2026

Abstract

This study evaluated the influence of pasteurization temperature (85–95°C) on the physicochemical characteristics and antioxidant activity of canned rambutan tea. Temperature exerted a significant effect on texture, color, and bioactive constituents (p < 0.05). Firmness increased from 8.10 to 14.11 N, while the total color difference (ΔE) ranged from 19.17 to 29.45. Elevated temperatures enhanced total phenolic content (TPC) and antioxidant activity, with the lowest IC₅₀ recorded at 95°C. These findings indicate that high-temperature, short-time pasteurization promotes phenolic release while minimizing thermal degradation. Consequently, 95°C was identified as the optimal processing condition, achieving a favorable balance between structural integrity, color preservation, and antioxidant capacity.

Keywords

tiêu chuẩn ESG trọng tài thương mại án lệ quốc tế

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