Effect of blue led light on Physico-Chemical properties of pomegranate juice

Abstract

Pomegranate fruit and juice product has been known for its incredible wellbeing and wholesome perspective. It has been broadly utilised by various industry for the creation of juice, jellies and beautifiers. The investigation aimed decide the Physico-chemical changes happening in pomegranate organic product juice when exposed to LED light. LED's can protect the nutritive estimations of natural products, helps in the development of a new method for future and lessens the microbial check. Handling boundaries of 25 °C with a differing distance of 2cm, 5cm and 8cm was contemplated. The outcomes demonstrated a huge expansion in the total phenol activity for a 2cm distance test with an increment of 132%. Flavonoid content demonstrated a spike in action by 130%. Colour, pH and Brix indicated a negligible impact on the nature of juice. Minor changes in cell reinforcement movement were noted. Ascorbic acid increment with a test set at 5cm demonstrating the most noteworthy movement of 30.65 g/100ml of tartaric acid value. The results recommend that LED light’s openness on food product juices can be utilised as a preparing boundary for handling and keeping up the quality.