Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light

The effect of the UV-C light (doses: 0.0e3.94 J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and 16 days of storage at 4 and 10 C respectively. Organic acids (citric, malic, ascorbic and tartaric) and flavonoids (naringin, hesperidin and...

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Autores principales: La Cava, Enzo Luciano, Sgroppo, Sonia Cecilia
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2021
Materias:
Non-thermal technology
Organic acids
Naringin
Antioxidant capacity
Microbiological quality
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/27866
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
id I48-R184-123456789-27866
record_format dspace
spelling I48-R184-123456789-278662025-03-06T11:12:00Z Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light La Cava, Enzo Luciano Sgroppo, Sonia Cecilia Non-thermal technology Organic acids Naringin Antioxidant capacity Microbiological quality The effect of the UV-C light (doses: 0.0e3.94 J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and 16 days of storage at 4 and 10 C respectively. Organic acids (citric, malic, ascorbic and tartaric) and flavonoids (naringin, hesperidin and neohesperidin) were quantified by HPLC, whereas total phenols and the antioxidant capacity were determined by spectrophotometric methods. The UV-C treatments caused a significant decrease (15%e30%) in ascorbic acid and antioxidant capacity (10%e27%), which was related to the applied dose. However, no changes (p > 0.05) in others organics acids, individual flavonoids, total phenols, pH, Brix, color and titratable acidity were observed after UV-C treatment. During the storage at both temperatures, a decrease in the neohesperidin levels (43%e53%) was detected whereas the others parameters analyzed did not show changes (p > 0.05). The microbiological quality of grapefruit juices treated with 3.94 J/cm2 was maintained for 15 and 10 days at 4 and 10 C respectively. 2021-05-03T17:26:27Z 2021-05-03T17:26:27Z 2015 Artículo La Cava, Enzo Luciano y Sgroppo, Sonia Cecilia, 2015. Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light. LWT-Food Science and Technology. Amsterdam: Elsevier, vol. 63, p. 1325-1333. ISSN 1096-1127. 1096-1127 http://repositorio.unne.edu.ar/handle/123456789/27866 eng https://doi.org/10.1016/j.lwt.2015.04.013 openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf application/pdf Elsevier LWT-Food Science and Technology, vol. 63, p. 1325-1333.
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-184
collection RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
language Inglés
topic Non-thermal technology
Organic acids
Naringin
Antioxidant capacity
Microbiological quality
spellingShingle Non-thermal technology
Organic acids
Naringin
Antioxidant capacity
Microbiological quality
La Cava, Enzo Luciano
Sgroppo, Sonia Cecilia
Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
topic_facet Non-thermal technology
Organic acids
Naringin
Antioxidant capacity
Microbiological quality
description The effect of the UV-C light (doses: 0.0e3.94 J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and 16 days of storage at 4 and 10 C respectively. Organic acids (citric, malic, ascorbic and tartaric) and flavonoids (naringin, hesperidin and neohesperidin) were quantified by HPLC, whereas total phenols and the antioxidant capacity were determined by spectrophotometric methods. The UV-C treatments caused a significant decrease (15%e30%) in ascorbic acid and antioxidant capacity (10%e27%), which was related to the applied dose. However, no changes (p > 0.05) in others organics acids, individual flavonoids, total phenols, pH, Brix, color and titratable acidity were observed after UV-C treatment. During the storage at both temperatures, a decrease in the neohesperidin levels (43%e53%) was detected whereas the others parameters analyzed did not show changes (p > 0.05). The microbiological quality of grapefruit juices treated with 3.94 J/cm2 was maintained for 15 and 10 days at 4 and 10 C respectively.
format Artículo
author La Cava, Enzo Luciano
Sgroppo, Sonia Cecilia
author_facet La Cava, Enzo Luciano
Sgroppo, Sonia Cecilia
author_sort La Cava, Enzo Luciano
title Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
title_short Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
title_full Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
title_fullStr Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
title_full_unstemmed Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
title_sort evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [citrus paradisi (macf.)] juice treated with uv-c light
publisher Elsevier
publishDate 2021
url http://repositorio.unne.edu.ar/handle/123456789/27866
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AT sgropposoniacecilia evolutionduringrefrigeratedstorageofbioactivecompoundsandqualitycharacteristicsofgrapefruitcitrusparadisimacfjuicetreatedwithuvclight
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