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Foods 2016, 5(1), 10; doi:10.3390/foods5010010

Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage

1
Centro de Investigación en Alimentación y Desarrollo, Av. Rio Conchos S/N, Parque Industrial, Cd. Cuauhtémoc, Chihuahua 31570, Mexico
2
Graduate Program in Food Science and Technology, The Graduate School, Autonomous University of Chihuahua, Chihuahua 31125, Mexico
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Academic Editors: Monique Lacroix and J. Scott Smith
Received: 12 September 2015 / Revised: 28 November 2015 / Accepted: 28 December 2015 / Published: 18 February 2016
(This article belongs to the Special Issue Food Irradiation)
View Full-Text   |   Download PDF [620 KB, uploaded 18 February 2016]   |  

Abstract

Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm2 and treatment effect was evaluated in terms of color, antioxidant capacity, polyphenol content, pH, titratable acidity and total soluble solids. Using a linear regression design, inactivation kinetic of polyphenol oxidase enzyme was also described. In addition, a repeated measures design was carried out to evaluate apple juice during 24 days of storage at 4 °C and 20 °C. After irradiation, reduction of antioxidant capacity was observed while during storage, ascorbic acid content decreased up to 40% and total polyphenol content remain stable. Ultraviolet irradiation achieved a complete inactivation of polyphenol oxidase enzyme and microbiota, keeping apple juice antioxidants during ultraviolet treatment and storage available until juice consumption. UV-treated apple juice can be used as a regular beverage, ensuring antioxidant intake. View Full-Text
Keywords: ultraviolet irradiation; non-thermal food preservation; bioactive compounds stability; apple juice storage ultraviolet irradiation; non-thermal food preservation; bioactive compounds stability; apple juice storage
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Juarez-Enriquez, E.; Salmerón, I.; Gutierrez-Mendez, N.; Ortega-Rivas, E. Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage. Foods 2016, 5, 10.

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