Standardization of process condition in batch thermal pasteurization and its effect on antioxidant, pigment and microbial inactivation of Ready to Drink (RTD) beetroot (Beta vulgaris L.) juice

Thermal pasteurization is still one of the most effective methods for inactivating undesirable microorganisms in liquid foods. Pasteurization produces safer liquid foods with longer shelf-life. The batch thermal pasteurization process was standardized with different total heating time (fh) [(T1: Control-Un treated) (T2: 96°C, 540 s) (T3: 96°C, 720 s) (T4: 96°C, 900 s)]. Decimal reduction time (D96-value) of 1.5 min and Z-value of 10°C used to calculate maximum P-values. The effects of in-pack pasteurization on betalain pigment (Betacyanin and Betaxanthin), antioxidant (% of DPPH scavenging activity), CIE color (L* a* b* values), native micro flora and other physicochemical quality parameters were also evaluated during prolonged storage at ambient temperature (27-30 ± 2°C). The processing and storage of beetroot juice had a decisive impact and significant (p 0.05) degradation in the betalain (betaxanthin and betacyanin) content, color and antioxidant activity during storage.