Standardization of juice extraction and preservation methods for hill lemon(Citrus pseudolimon Tan.)
DOI:
https://doi.org/10.24154/jhs.v21i1.4696Keywords:
Flourier-transform infrared, hill lemon, juice extraction, physicochemical properties, preservation methodsAbstract
Hill lemon is a promising citrus fruit with distinctive physicochemical and bioactive properties, making it suitable for juice extraction and processing. This study evaluated its juice for quality, bioactive compounds, and sensory attributes under different extraction and preservation methods. The fruit showed high biomass, substantial juice yield (42.70%), and bright yellow color, while the juice was highly acidic (pH 2.48), rich in vitamin C (40.68 mg/100/g), and exhibited strong antioxidant activity (66.57%). Among extraction methods, screw-type juicing without peel produced the highest yield (49.17%) and superior clarity, whereas peel-inclusive extraction retained more bioactive compounds but increased bitterness. FTIR analysis confirmed the presence of polyphenols, flavonoids, and organic acids, supporting the functional potential of the juice. Preservation over 90 days revealed that chemical preservatives (KMS and sodium benzoate) better maintained color, taste, and bioactive content compared to pasteurization, which caused thermal degradation of vitamins and antioxidants. Sensory evaluation indicated that KMS-treated juice maintained superior acceptability, highlighting hill lemon juice as a viable option for functional beverages and value-added citrus products.
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