INFLUENCE OF THERMAL PASTEURIZATION ON POMEGRANATE AND SWEET ORANGE MIX JUICE BIOACTIVE COMPONENTS, COLOR, AND MICROBIOTA

Present study deals with the effect of juice mixing (Pomegranate: Sweet orange 70:30) and various pasteurization temperature treatments (70 OC, 80 OC and 90 OC for 10 min) on bioactive components. At every applied temperature, thermal effect on Total Phenolic Compounds, (TPC) FRAP antioxidant content, anthocyanins, and ascorbic acid content, color, and the microbial load were analysed using standard methods. interaction factor (IF ) was determined by Gawlik-Dziki method. With a rise in temperature, an increase in TPC and antioxidant property , decrease in anthocyanin and ascorbic acid and decrease in all color parameters was reported in all juice samples. The Pearson correlation coefficient values of TPC and antioxidant activity for pomegranate juice and mix juice was found 0.77 and 0.95 respectively. The IF factor study shows synergistic effect. The microbial load was found almost nil after pasteurization temperature 70 OC