Meléndez-Pizarro Carmen O, Calva-Quintana Arlet, Espinoza-Hicks José C, Sánchez-Madrigal Miguel Á, Quintero-Ramos Armando
Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua (UACH), Nuevo Campus Universitario, Circuito Universitario, Chihuahua CP 31125, Mexico.
Foods. 2020 Aug 6;9(8):1068. doi: 10.3390/foods9081068.
Physicochemical properties of a blend of 10% gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The * color parameter decreased and luminosity increased at pH 3.5. The decrease in the reddish color was consistent with the decrease in total betalains content and stabilized at pH 5.5. The NMR analyses of UV-C treatments showed changes in betalains signal patterns. Polyphenolics content was significantly reduced in the UV-C treatments at pH 5.5. UV-C processing decreased the antioxidant activity 1.25 times compared to unprocessed treatments. Total sugar content was reduced as the UV-C dose increased. Doses above 16.5 mJ/cm resulted in a higher simple sugar content at a pH 3.5. The UV-C continuous flow technology can be applied to stabilize betalains in -pitaya blends at a UV-C dose of 16.5 mJ/cm and pH 5.5.
在pH值为3.5和5.5的条件下，对含有10%凝胶和5%火龙果果汁的混合物进行紫外线C（UV-C）剂量为16.5、27.7和40 mJ/cm²的处理，并评估其物理化学性质。未处理的样品用作对照。在pH值为3.5时，颜色参数降低，亮度增加。红色的减少与总甜菜色素含量的降低一致，并在pH值为5.5时稳定下来。UV-C处理的核磁共振分析显示甜菜色素信号模式发生了变化。在pH值为5.5时，UV-C处理显著降低了多酚含量。与未处理的样品相比，UV-C处理使抗氧化活性降低了1.25倍。总糖含量随着UV-C剂量的增加而降低。在pH值为3.5时，剂量高于16.5 mJ/cm²会导致单糖含量更高。UV-C连续流技术可应用于在UV-C剂量为16.5 mJ/cm²和pH值为5.5的条件下稳定火龙果混合物中的甜菜色素。
