Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice
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Cita com:
hdl:2117/360494
Tipus de documentArticle
Data publicació2021-01
EditorElsevier
Condicions d'accésAccés obert
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continguts d'aquesta obra estan subjectes a la llicència de Creative Commons
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Reconeixement-NoComercial-SenseObraDerivada 3.0 Espanya
Abstract
This work addresses the physicochemical, enzymatic and sensory changes in cloudy apple juice treated by ultra-
high pressure homogenization (UHPH) and short-wave ultraviolet radiation (UV–C) applied at 20 ¿C. Those
technologies were applied in single and combined treatments at different UHPH pressures (200–300 MPa) and
UV-C doses (14.3–27.8 J/mL). UV-C treatments could not effectively inactivate enzymes, but treatments at 300-
MPa UHPH reduced pectin methylesterase activity to a 24.6%, and polyphenol oxidase activity was not detected.
Those samples presented a higher antioxidant capacity (283% measured by FRAP, and 286.4% by DPPH) than in
non-treated juice, and after a combination with 28.7 J/mL of UV-C the polyphenols content augmented to
277.6%. Sensory evaluation revealed that UHPH at 300 MPa and UV-C at 21.5 J/mL significantly changed
perceptible odour and overall flavour of cloudy apple juice, while treatments at 200 MPa didn’t produce any
significant changes in the different parameters.
CitacióSauceda, J. [et al.]. Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice. "LWT - Food Science and Technology", 2021, vol. 136, p. 110286:1-110286:8.
ISSN0023-6438
Versió de l'editorhttps://www.sciencedirect.com/science/article/pii/S0023643820312755
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