Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice

Pala, Çiğdem; Toklucu, Ayşegül Kırca

doi:10.1016/j.jfca.2011.01.003

Cited by 147 publications

(83 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There were no significant differences between untreated (control), UV-C-treated and heat-treated LMJ blends in terms of pH (3.92-3.93) and titratable acidity (0.48-0.51%) (p b 0.05). Our results were in agreement with other studies reporting no significant changes in pH and titratable acidity of different types of fruit juices treated with UV-C light and heat treatment (Caminiti et al, 2012;Falguera, Pagan, & Ibarz, 2011;Noci et al, 2008;Pala & Toklucu, 2011.…”

Section: Effect Of Uv-c and Heat Treatment On The Physicochemical Prosupporting

confidence: 93%

See 1 more Smart Citation

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Kaya

Yıldız

Ünlütürk

2015

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

Section: Effect Of Uv-c and Heat Treatment On The Physicochemical Prosupporting

confidence: 93%

“…Similarly, Pala and Toklucu (2011) also reported a decrease in the total soluble solids for UV-C treated pomegranate juice.…”

Section: Effect Of Uv-c and Heat Treatment On The Physicochemical Promentioning

confidence: 74%

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Kaya

Yıldız

Ünlütürk

2015

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

“…The explanation to the reduction of pigments in fruit products is because UV-C light may affect the structures of some compounds. Pala & Toklucu (2011) reported no significant differences (p > 0.05) in the content of phenolic compounds in pomegranate juices after UV-C light treatment; the same findings were reported by Caminiti, Palgan, Muñoz, Noci, Whyte, & Morgan (2012) in apple juice. The nectar that was more effected on TPC by the UV-C light was the blueberry nectar; this fact can be attributed to the inactivation of phenolic such as hydroxycinnamic acids and, or flavonols (Manach, Scalbert, Morand, Remesy, & Jimé nez, 2004) found in this fruit.…”

Section: Total Phenolic Compoundssupporting

confidence: 67%

“…A light decrease (p < 0.05) of anthocyanins was observed in the raspberry nectar; however, not important changes were observed; actually there is not a decrease, the anthocyanins content was around 35 mg/L in average. Pala & Toklucu (2011) have pointed out that the UV-C light does not generate changes in the anthocyanins content in pomegranate juice. Figure 7 illustrates the effect of UV-C light on the ascorbic acid (AA) content in berries nectars.…”

Section: Total Phenolic Compoundsmentioning

confidence: 99%

Ultraviolet-C Light Effect on the Physicochemical and Antioxidant Properties of Blackberry, Blueberry, and Raspberry Nectars

Guerrero-Beltrán

2016

JFR

View full text Add to dashboard Cite

The effect of UV-C light on foodborne microorganisms (mesophilic aerobic bacteria (MAB), molds, and yeasts), physicochemical characteristics (color, total soluble solids, pH, and acidity), and antioxidant properties (ascorbic acid, antioxidant capacity (AC), total monomeric anthocyanins (TMA), and total phenolic compounds (TPC)) in blackberry, blueberry, and raspberry nectars was evaluated. Nectars were UV-C light treated at five times (5, 10, 15, 20, and 25 minutes) at constant flow rate (16.48 mL/s). The best UV-C light treatment for the three nectars, from the microbiological point of view, was 25 min. A statistical difference (p < 0.05) in TPC, within treatment times, was observed in nectars; their content was reduced as the treatment time increased, except for the blackberry nectar. The same effect was observed for the antioxidant capacity. The TMA content increased with the UV-C light treatment.

show abstract

“…Likely, phenolic compounds might protect pitaya betalains for short periods of time. Pala & Tocluku (2011) reported that the anthocyanins content of pomegranate juice decreased gradually with increasing the UV-C light dose; they reported a decrease in the anthocyanin content of 1.8, 3.9, and 8.4% at UV-C exposure doses of 12.5, 34.4, and 62.4 J/mL, respectively.…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

Ultraviolet-C Light Effect on Pitaya (Stenocereus griseus) Juice

Ochoa‐Velasco¹,

Guerrero-Beltrán²

2012

JFR

View full text Add to dashboard Cite

Pitaya (Stenocereus griseus) juice, obtained from fresh pitayas, was processed using a continuous ultraviolet-C (UV-C) light (57 µW/cm 2 ) system. Juice was processed at five flow rates (0.46, 3.28, 6.57, 16.49 and 30.33 mL/s) and five treatment times (5, 10, 15, 20, and 25 min). Fresh juice was used as control. Some physicochemical (pH, total soluble solids, color, and betalains), antioxidant (total phenolic compounds and antioxidant activity), and microbiological (aerobic mesophylls bacteria and yeasts plus molds) characteristics were assessed in fresh and UV-C processed juices. It was observed that the UV-C treatments did not affect pH and total soluble solids in juice. The total change in color (E) increased as treatment times increased; however, E values were reduced at high flow rates. The betalains and total phenolic compounds contents were reduced as flow rates and treatment times increased; consequently, the antioxidant activity lessened in juice. A maximum reduction of 2.11 and 1.14 log cycles was observed for mesophylls and yeasts plus molds, respectively, in the UV-C light treated pitaya juice.

show abstract

Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice

Cited by 147 publications

References 39 publications

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

Ultraviolet-C Light Effect on the Physicochemical and Antioxidant Properties of Blackberry, Blueberry, and Raspberry Nectars

Ultraviolet-C Light Effect on Pitaya (Stenocereus griseus) Juice

Contact Info

Product

Resources

About