Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation

Starfruit juice were exposed to ultraviolet (UV-C) light for 0, 30 and 60 min at room temperature (25 +/- 1 degrees C). On exposure, the titratable acidity significantly decreased, while the decrease in degrees 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 60 min). 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. (C) 2011 Elsevier Ltd. All rights reserved.