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Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage
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/cm(2) and treatment effect was evaluated in terms o...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5224576/ https://www.ncbi.nlm.nih.gov/pubmed/28231106 http://dx.doi.org/10.3390/foods5010010 |
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author | Juarez-Enriquez, Edmundo Salmerón, Ivan Gutierrez-Mendez, Nestor Ortega-Rivas, Enrique |
author_facet | Juarez-Enriquez, Edmundo Salmerón, Ivan Gutierrez-Mendez, Nestor Ortega-Rivas, Enrique |
author_sort | Juarez-Enriquez, Edmundo |
collection | PubMed |
description | 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/cm(2) 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. |
format | Online Article Text |
id | pubmed-5224576 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-52245762017-02-15 Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage Juarez-Enriquez, Edmundo Salmerón, Ivan Gutierrez-Mendez, Nestor Ortega-Rivas, Enrique Foods Article 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/cm(2) 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. MDPI 2016-02-18 /pmc/articles/PMC5224576/ /pubmed/28231106 http://dx.doi.org/10.3390/foods5010010 Text en © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Juarez-Enriquez, Edmundo Salmerón, Ivan Gutierrez-Mendez, Nestor Ortega-Rivas, Enrique Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage |
title | Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage |
title_full | Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage |
title_fullStr | Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage |
title_full_unstemmed | Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage |
title_short | Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage |
title_sort | ultraviolet irradiation effect on apple juice bioactive compounds during shelf storage |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5224576/ https://www.ncbi.nlm.nih.gov/pubmed/28231106 http://dx.doi.org/10.3390/foods5010010 |
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