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

MSc. Nguyen Duc Toan; MSc. Giang Kien Quoc

Số phát hành: 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

Xuất bản: tháng 6 14, 2026

Tóm tắt

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.

Từ khóa

tiêu chuẩn ESG trọng tài thương mại án lệ quốc tế

Tài liệu tham khảo

Afzaal, M., Saeed, F., Bibi, M., Ejaz, A., Shah, Y. A., Faisal, Z., Ateeq, H., Akram, N., Asghar, A., & Shah, M. A. (2023). Nutritional, pharmaceutical, and functional aspects of rambutan in industrial perspective: An updated review. Food Science and Nutrition, 11(7), 3675-3685. https://doi.org/10.1002/fsn3.3379

DOI: doi.org/10.1002/fsn3.3379

Basu, P., & Maier, C. (2016). In vitro antioxidant activities and polyphenol contents of seven commercially available fruits. Pharmacognosy Research, 8(4), 258-264. https://doi.org/10.4103/0974-8490.188875

DOI: doi.org/10.4103/0974-8490.188875

Mandha, J., Shumoy, H., Matemu, A. O., & Raes, K. (2023). Characterization of fruit juices and effect of pasteurization and storage conditions on their microbial, physicochemical, and nutritional quality. Food Bioscience, 51, 102335. https://doi.org/https://doi.org/10.1016/j.fbio.2022.102335

DOI: doi.org/10.1016/j.fbio.2022.102335

Martin, S. (2025). High-Pressure Processing for Extending the Shelf Life of Fresh Juices. Journal of Food Processing & Technology, 16(3), 1001163. DOI: 10.35248/2157-7110.25.16.1163

DOI: doi.org/10.35248/2157-7110.25.16.1163

Peanparkdee, M., Patrawart, J., & Iwamoto, S. (2020). Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts. Food Chemistry, 329, 127157. https://doi.org/10.1016/j.foodchem.2020.127157

DOI: doi.org/10.1016/j.foodchem.2020.127157

Singh, H., & Ramaswamy, H. S. (2023). Thermal Processing of Acidified Vegetables: Effect on Process Time-Temperature, Color and Texture. Processes, 11(4), 1272. https://doi.org/10.3390/pr11041272

DOI: doi.org/10.3390/pr11041272

Sukasih, E., & Setyadjit. (2015). Development of New Product: Rambutan Pulpy Juice. Procedia Food Science, 3, 413-425. https://doi.org/10.1016/j.profoo.2015.01.046

DOI: doi.org/10.1016/j.profoo.2015.01.046

Tan, H. L., Koh, P. N., Mat Easa, A., & Tan, T. C. (2022). Thermal inactivation kinetics parameters of browning enzymes in starfruit (Averrhoa carambola L.) juice. International Journal of Food Science and Technology, 57(8), 5114–5122. https://doi.org/10.1111/ijfs.15819

DOI: doi.org/10.1111/ijfs.15819

Thitilertdecha, N., & Rakariyatham, N. (2011). Phenolic content and free radical scavenging activities in rambutan during fruit maturation. Scientia Horticulturae, 129(2), 247-252. https://doi.org/10.1016/j.scienta.2011.03.041

DOI: doi.org/10.1016/j.scienta.2011.03.041

10.

Thitilertdecha, N., Teerawutgulrag, A., & Rakariyatham, N. (2008). Antioxidant and antibacterial activities of Nephelium lappaceum L. extracts. LWT - Food Science and Technology, 41(10), 2029-2035. https://doi.org/10.1016/j.lwt.2008.01.017

DOI: doi.org/10.1016/j.lwt.2008.01.017

11.

Wu, Y., Liu, Y., Jia, Y., Feng, C.-H., Zhang, H., Ren, F., & Zhao, G. (2024). Effects of thermal processing on natural antioxidants in fruits and vegetables. Food Research International, 192, 114797. https://doi.org/https://doi.org/10.1016/j.foodres.2024.114797

DOI: doi.org/10.1016/j.foodres.2024.114797

12.

Zhang, Q., Gu, C., Chang, H., Zhang, W., Ma, L., Liu, F., & Feng, Z. (2025). Effects of single and co-cultured lactic acid bacteria on antioxidant capacity and metabolite profiles during rambutan juice fermentation. Food Chemistry: X, 30, 102904. https://doi.org/https://doi.org/10.1016/j.fochx.2025.102904

DOI: doi.org/10.1016/j.fochx.2025.102904

13.

Zia, H., Slatnar, A., Košmerl, T., & Korošec, M. (2024). A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages. Frontiers in Food Science and Technology, 4, 1-23. https://doi.org/10.3389/frfst.2024.1405384

DOI: doi.org/10.3389/frfst.2024.1405384

Cùng chuyên mục

Các bài trong chuyên đề «Hóa học - Công nghệ thực phẩm».

Xem thêm bài viết