Mostra el registre d'ítem simple
Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice
dc.contributor.author | Sauceda Gálvez, Jezer Noe |
dc.contributor.author | Martínez García, Miguel |
dc.contributor.author | Codina Torrella, Idoia |
dc.contributor.author | Hernández Herrero, María Manuela |
dc.contributor.author | Roig Sagués, Artur Xavier |
dc.contributor.other | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
dc.date.accessioned | 2022-01-24T12:43:33Z |
dc.date.available | 2022-01-24T12:43:33Z |
dc.date.issued | 2021-01 |
dc.identifier.citation | Sauceda, 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. |
dc.identifier.issn | 0023-6438 |
dc.identifier.uri | http://hdl.handle.net/2117/360494 |
dc.description.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. |
dc.language.iso | eng |
dc.publisher | Elsevier |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Spain |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments |
dc.subject.lcsh | Apple juice |
dc.subject.other | Apple juice |
dc.subject.other | Sensory evaluation |
dc.title | Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice |
dc.type | Article |
dc.subject.lemac | Suc de poma |
dc.identifier.doi | 10.1016/j.lwt.2020.110286 |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0023643820312755 |
dc.rights.access | Open Access |
local.identifier.drac | 32106767 |
dc.description.version | Postprint (published version) |
local.citation.author | Sauceda, J.; Martínez, M.; Codina, I.; Hernández, M.M.; Roig, A. |
local.citation.publicationName | LWT - Food Science and Technology |
local.citation.volume | 136 |
local.citation.startingPage | 110286:1 |
local.citation.endingPage | 110286:8 |
Fitxers d'aquest items
Aquest ítem apareix a les col·leccions següents
-
Articles de revista [1.052]