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 °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.