Storage stability of fresh, sonicated, and pasteurized noni juices

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 degrees C) and room temperature (25 degrees 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 degrees C compared to those stored at 4 degrees 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.