Investigating changes in physicochemical, bioactive, and microbial properties of the cantaloupe pulp under ohmic heating treatment

Cantaloupe (Cucumis melo L.) is a nutrient-rich, seasonal fruit with limited availability and short shelf life. This study evaluated the effects of conventional pasteurization (72°C, 2 min) and ohmic heating (60–72°C, 5–25 min at constant voltage 220V) on the physicochemical, phytochemical, microbial, and sensory properties of the cantaloupe pulp. Physicochemical and sensory analyses were performed over a period of 28 days at a refrigerator temperature (4°C). Ohmic heating significantly enhanced the retention of bioactive compounds and shelf life of the cantaloupe pulp. Total phenolic content increased by up to 2.07 times with time and 1.82 times with temperature, retaining 1.18 times more than conventional heating. Flavonoid content increased by 1.20 times with optimal ohmic conditions, preserving 0.77 times more than traditional methods. Antioxidant activity increased significantly by 53.7% with time, and 46.3% with temperature, yielding 1.19 times higher activity overall, and 1.15 times more than conventional heating. Vitamin C contents significantly increased by 1.37 times because of enhanced cell permeability. Microbial load was reduced by 1.25 times, with ohmic heating achieving 1.17 times greater microbial reduction than conventional treatment. Sensory analysis has higher scores for ohmic-treated samples, especially T9 (66°C, 5 min), which maintained better acceptability and quality of pulp throughout storage. Ohmic heating demonstrated significant potential for the cantaloupe pulp preservation, by assuring uniform heating, preserving sensorial attributes, and enhancing microbial safety and shelf life. These results demonstrated that ohmic heating is an effective, minimally destructive thermal technique with strong potential for application in fruit processing industries.