Juarez-Enriquez Edmundo, Salmerón Ivan, Gutierrez-Mendez Nestor, Ortega-Rivas Enrique
Centro de Investigación en Alimentación y Desarrollo, Av. Rio Conchos S/N, Parque Industrial, Cd. Cuauhtémoc, Chihuahua 31570, Mexico.
Graduate Program in Food Science and Technology, The Graduate School, Autonomous University of Chihuahua, Chihuahua 31125, Mexico.
Foods. 2016 Feb 18;5(1):10. doi: 10.3390/foods5010010.
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.
对澄清和标准化的苹果汁进行紫外线照射，以灭活多酚氧化酶和微生物群，并评估其对生物活性化合物以及储存期间稳定性的影响。用345.6 J/cm²的剂量对苹果汁进行辐照，并从颜色、抗氧化能力、多酚含量、pH值、可滴定酸度和总可溶性固形物等方面评估处理效果。采用线性回归设计描述了多酚氧化酶的失活动力学。此外，还进行了重复测量设计，以评估苹果汁在4℃和20℃下储存24天的情况。辐照后，观察到抗氧化能力有所降低，而在储存期间，抗坏血酸含量下降了40%，总多酚含量保持稳定。紫外线照射使多酚氧化酶和微生物群完全失活，在紫外线处理和储存期间保持苹果汁中的抗氧化剂，直至果汁被饮用。经紫外线处理的苹果汁可作为常规饮料使用，确保摄入抗氧化剂。
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