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Storage stability of fresh, sonicated, and pasteurized noni juices

  • Yi Xuan Choo , Widiastuti Setyaningsih , Hui Ling Tan , Lai Kuan Teh and Chin Xuan Tan EMAIL logo
Published/Copyright: April 25, 2025
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 21 Issue 4

Abstract

Sonication is emerging as a promising alternative to pasteurization for preserving the functional properties of fruit juice. This study evaluated the physicochemical properties of sonicated, pasteurized, and fresh noni juices stored at refrigerated (4 °C) and room temperature (25 °C) conditions over 8 weeks (56 days). Regardless of storage temperature, malic acid, fumaric acid, and ascorbic acid levels significantly decreased (p < 0.05), while citric acid levels significantly increased (p < 0.05) in fresh, pasteurized, and sonicated noni juices after 56 days of storage. A greater reduction in antioxidant activity was observed in noni juices stored at 25 °C compared to those stored at 4 °C. The total aerobic mesophilic bacterial counts in sonicated, pasteurized, and fresh noni juices remained within acceptable microbiological standards for ready-to-eat food throughout the 56-day storage period, irrespective of temperature. This study demonstrates the potential of sonication as a feasible technique for preserving noni juice quality on an industrial scale.

Keywords: juice; Morinda citrifolia ; noni; pasteurization; sonication; storage
Corresponding author: Chin Xuan Tan, Department of Allied Health Sciences, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar Campus, 31900, Kampar, Perak, Malaysia, E-mail:

Funding source: Universiti Tunku Abdul Rahman Research Fund (UTARRF)

Award Identifier / Grant number: IPSR/RMC/UTARRF/2020-C2/T01

Acknowledgments

Noni fruits were sponsored by Sureco Sure Return Farm, Teluk Intan, Perak, Malaysia.

  1. Research ethics: Not applicable.

  2. Informed consent: Not applicable.

  3. Author contributions: The authors have accepted responsibility for the entire content of this manuscript and approved its submission.

  4. Use of Large Language Models, AI and Machine Learning Tools: None declared.

  5. Conflict of interest: The authors state no conflict of interest.

  6. Research funding: This research was financially supported by Universiti Tunku Abdul Rahman Research Fund (UTARRF) under grant number IPSR/RMC/UTARRF/2020-C2/T01.

  7. Data availability: The raw data can be obtained on request from the corresponding author.

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Received: 2024-03-15
Accepted: 2025-04-02
Published Online: 2025-04-25

© 2025 Walter de Gruyter GmbH, Berlin/Boston

Articles in the same Issue

  1. Frontmatter
  2. Articles
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https://doi.org/10.1515/ijfe-2024-0062
Keywords for this article
juice; Morinda citrifolia; noni; pasteurization; sonication; storage

Articles in the same Issue

  1. Frontmatter
  2. Articles
  3. Potential of carbohydrate blends to maintain the technological properties of encapsulated avocado oil
  4. Effect of pomegranate (Punica granatum L.) peel and green coffee bean (Coffea arabica) extracts and their formulations on the oxidative stability of raw walnut oil under accelerated oxidation conditions
  5. Soaking apple slices with different thicknesses in water prior to electro-infrared (EIR) dry-blanching: effects on the physicochemical properties and sensory characteristics of Fuji apple slices
  6. Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation
  7. Storage stability of fresh, sonicated, and pasteurized noni juices
  8. White finger millet protein fraction as an egg replacer: effect on physiochemical, texture, rheological, microstructure and sensory characteristics of mayonnaise
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