Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices

Müller, Alexandra; Noack, Laura Emelie; Greiner, Ralf; Stahl, Mario; Posten, Clemens

doi:10.1016/j.ifset.2014.05.014

Cited by 79 publications

(55 citation statements)

References 22 publications

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“…Whereas, in a study by Muller et al [19], UV-C inactivation of apple and grape juice utilizing a coiled tube UV-C reactor, with UV-C dose of 4.02 kJ/L, reductions of PPO, color L* value, and viscosity were again significant. These effects were again presumed to be caused due to pumping and flow conditions in the reactor with absorption coefficient of each juice played a supplemental factor.…”

Section: Medium Variables Effects Referencesmentioning

confidence: 87%

“…Zhang et al [29], in their study of watermelon juice, found 75% reduction of PME, whereas, Tran and Farid [9] had a 5% reduction on PME of orange juice. Contrarily, Muller et al [19] and Shah et al [27] found no significant effect on enzyme activity was detected in UV-C irradiated apple juice and pummelo (Citrus Grandis L. Osbeck) juice. Both studies had perused dean vortex UV-C technology and it is unclear if this reactor had limited the UV-C emission.…”

Section: Medium Variables Effects Referencesmentioning

confidence: 98%

“…[18] Apple and grape juice UV-C dose = 4.02 kJ/L A decrease in color L* value and viscosity was detected in both juice. [19] Grape juice UV-C dose = 40-300 mJ/cm 2 Turbidity of pasteurized clear grape juice (PCGJ) was observed to have decreased, whereas turbidity of freshly squeezed turbid grape juice (FSTGJ) was unchanged after the UV-C treatment. Other physicochemical characteristics tested (pH, titratable acid, total soluble solids content and color LAB*) were found unchanged with the ultraviolet treatment.…”

Section: Uv-c (Na)mentioning

confidence: 99%

“…However, singlet oxygen and hydroxyl radicals can produce some sensitized photoreactions, which can result in the photochemical depolymerization of polysaccharides in foods, producing softening in fruit pulp, which may be the main reason for decrement of turbidity in some fruit juice. Muller et al [19], Kaya and Unluturk [20], Unluturk and Atilgan [21], and Shamsudin et al [22], had observed that the turbidity of the treated fruit juice (apple and grape juice, white grape juice, and pineapple juice, respectively) had decreased significantly, altering the absorption coefficient for each juice.…”

Section: Medium Variables Effects Referencesmentioning

confidence: 99%

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Fruit Juice Production Using Ultraviolet Pasteurization: A Review

et al. 2016

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Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of the products. However, due to the physicochemical characteristics of fruit juice, application of UV-C does have certain limitations and thus, there is a need to further study the effects of UV-C-treatment and equipment design. Critical decisions on the type of fruit product, juice color, juice composition, and juice physical characteristics, among other variables, are imperative to produce a safe and wholesome juice. Therefore, this paper serves as a source for development of UV-C technology for pasteurization and shelf-life extension of fruit juice to successfully obtain a final product with minimal changes of its nutritional component without neglecting the microbial safety. It reviews previous literatures involving ultraviolet-treated fruit juices, ranging from popular apple and orange juice to lesser-known pummelo and pitaya juice. The review also covers the aspect of microbiological and chemical safety, quality, and sensory characteristics as well as hurdle technology involving UV-C as the main method and the market potential with its cost implication of UV-C technology.

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Section: Medium Variables Effects Referencesmentioning

confidence: 87%

Section: Medium Variables Effects Referencesmentioning

confidence: 98%

Section: Uv-c (Na)mentioning

confidence: 99%

Section: Medium Variables Effects Referencesmentioning

confidence: 99%

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Fruit Juice Production Using Ultraviolet Pasteurization: A Review

et al. 2016

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“…Ascorbate thereby converts to forma monodehydroascorbate radical, which subsequently can become converted to dehydroascorbate. Polyphenol oxidase catalyzes the oxidation of various phenolic substrates, whose polymerization leads to the formation of brown pigments or cell wall structures (Müller et al, 2014). Unfortunately (elicitation by producing oxidative stress) induces the activity of these enzymes, which may negatively infl uence antioxidant capacity by a reduction of phenolics and ascorbic acid contents (Tomás-Barberán and Espín, 2001;Van Doorn and Ketsa, 2014).…”

Section: Discussionmentioning

confidence: 99%

Elicitation and treatment with precursors of phenolics synthesis improve low-molecular antioxidants and antioxidant capacity of buckwheat sprouts

Świeca

2016

Acta Sci Pol Technol Aliment

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An increased interest has been noticed in the modifi cation of food along each step of its production (breeding, production technology, storage condition). Briefl y speaking nutritional properties as well as the level and activity of bioactive compounds present in plant-origin food may be modifi ed using a range of technological ELICITATION AND TREATMENT WITH PRECURSORS OF PHENOLICS SYNTHESIS IMPROVE LOW-MOLECULAR ANTIOXIDANTS AND ANTIOXIDANT CAPACITY OF BUCKWHEAT SPROUTS ABSTRACTBackground. Recently, an increase of interest in the modifi cation of food products on each step of production (breeding, production technology, storage condition) is observed. Nutritional properties as well as level and activity of bioactive compounds in plant-origin food may be modifi ed using a range of technological and biotechnological practices and elicitation should be mentioned between them. Material and methods. Elicitation with willow bark infusion supported by feeding with the phenylpropanoid pathway precursors were used for improving the quality of buckwheat sprouts. Special emphasis has been placed on the metabolomic and biochemical changes and the mechanism of overproduction of low--molecular antioxidants.Results. The accumulation of phenolics is caused by stimulation of two main enzymes the phenylpropanoid pathway (tyrosine ammonia-lyase and phenylalanine ammonia-lyase). Tyrosine ammonia-lyase activities were eff ectively induced by feeding with tyrosine (about four times that of the control), whereas phenylalanine ammonia-lyase activity was the highest in the elicited control sprouts and those fed with shikimic acid (an increase by 60% compared to the control). Shikimic acid feeding (both elicited and non-elicited sprouts) eff ectively improved the total phenolics (by about 10% and 20%, respectively), condensed tannins (by about 30% and 28%, respectively), and fl avonoids (by about 46% and 70%, respectively). Signifi cant increase of vitexin, rutin, chlorogenic acid and isoorientin contents was also observed. The treatments increased the ascorbic acid content, too. Total antioxidant capacity of sprouts was most eff ectively increased by feeding with shikimic acid and further elicitation. Conclusion. The studies transfer biotechnology commonly used for the induction of overproduction of secondary metabolites in plant cell line systems to low-processed food production. The obtained results could be used for better understanding of the eff ect of elicitation and precursor feeding on antioxidants production and contribute to improving the buckwheat sprouts quality.

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UV‐C treatment inhibits browning, inactivates Pseudomonas tolaasii and reduces associated chemical and enzymatic changes of button mushrooms

Wang

et al. 2021

J Sci Food Agric

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BACKGROUND Button mushrooms with completely white appearance are popular with consumers. However, button mushrooms are susceptible to infection with Pseudomonas tolaasii, which results in browning. This study evaluates the effects of ultraviolet‐C (UV‐C) treatment on the inactivation of P. tolaasii in vitro and in vivo and on the physiological and chemical changes of button mushrooms during storage for 21 days at 4 °C. RESULTS UV‐C doses of 0.5 to 9.0 kJ m−2 resulted in 3.91–6.26 log CFU mL−1 reduction of P. tolaasii populations in vitro, and UV‐C treatment reduced P. tolaasii populations inoculated on mushroom cap surfaces and browning severity. Moreover, P. tolaasii increased polyphenol oxidase (PPO) activity, and decreased phenylalanine ammonia‐lyase (PAL) activity, the accumulation of phenolics and contents of brown melanin precursors, including γ‐l‐glutaminyl‐4‐hydroxybenzene (GHB), γ‐l‐glutaminyl‐3,4‐dihydroxybenzene (GDHB), and tyrosine in button mushrooms. UV‐C treatment was found to reduce the negative changes due to P. tolaasii infection. CONCLUSION These results indicated that the application of UV‐C treatment inhibited browning, inactivated P. tolaasii and reduced P. tolaasii – associated chemical and enzymatic changes of button mushrooms. © 2021 Society of Chemical Industry.

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Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices

Cited by 79 publications

References 22 publications

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

Fruit Juice Production Using Ultraviolet Pasteurization: A Review

Elicitation and treatment with precursors of phenolics synthesis improve low-molecular antioxidants and antioxidant capacity of buckwheat sprouts

UV‐C treatment inhibits browning, inactivates Pseudomonas tolaasii and reduces associated chemical and enzymatic changes of button mushrooms

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