Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage
AbstractClarified 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
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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.
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(1):10.Chicago/Turabian Style
Juarez-Enriquez, Edmundo; Salmerón, Ivan; Gutierrez-Mendez, Nestor; Ortega-Rivas, Enrique. 2016. "Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage." Foods 5, no. 1: 10.
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