Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices

Pala, Çiğdem; Toklucu, Ayşegül Kırca

doi:10.1007/s11947-012-0808-7

Cited by 67 publications

(39 citation statements)

References 31 publications

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“…These values agree well with the values reported for grape juice obtained from the same cultivar (Pala & Toklucu 2013).…”

Section: Resultssupporting

confidence: 91%

“…Trolox equivalent antioxidant capacity (TEAC) was determined according to the decolourisation assay which is based on the ability of a compound to scavenge the stable ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (Re et al 1999). The details of the analysis procedure were outlined in our previous study (Pala & Toklucu 2013).…”

Section: Percent Polymeric Colour (% Pc)mentioning

confidence: 99%

“…The most abundant anthocyanins in grapes are malvidin, delphinidin, peonidin, petunidin, cyaniding, and pelargonidin . The stability of these anthocyanins is influenced by many factors including temperature, pH, oxygen, enzymes, the presence of copigments and metallic ions, ascorbic acid, sulfur dioxide, sugars and their degradation products (Mazza & Mınıatı 1993), and also the methods of grape juice processing (Pozo-Insfran et al 2007;Tıwarı et al 2010;Pala & Toklucu 2013).…”

mentioning

confidence: 99%

“…The colour of the grape juice is seriously affected by the heat treatment which is the most widely used method of preserving and extending the shelf life of grape juices (Pala & Toklucu 2013). During heating, anthocyanins degrade due to their high reactivity.…”

mentioning

confidence: 99%

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Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating

Danisman¹,

Arslan²,

Toklucu³

2015

Czech J. Food Sci.

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Danışman G., Arslan E., Toklucu A.K. (2015): Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating. Czech J. Food Sci., 33: 103-108.The degradation of total monomeric anthocyanins and changes in the proportion of polymeric colour (% PC) as well as antioxidant capacity of grape juice were studied during heating at 70-90°C. Anthocyanin degradation fitted to a first order reaction model, while the formation of % PC followed zero order reaction kinetics. High correlations (r = 0.989-0.997) were found between anthocyanin degradation and % PC formation during heating. The activation energies for the degradation of anthocyanins and formation of % PC were 64.89 and 50.42 kJ/mol, respectively. Trolox equivalents antioxidant capacity (TEAC) values of grape juice slightly changed during heating.

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“…These values agree well with the values reported for grape juice obtained from the same cultivar (Pala & Toklucu 2013).…”

Section: Resultssupporting

confidence: 91%

Section: Percent Polymeric Colour (% Pc)mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating

Danisman¹,

Arslan²,

Toklucu³

2015

Czech J. Food Sci.

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“…Pala and Toklucu (2013) studying the effects of UV-C radiation on some quality characteristics of grape juice, also reported that UV-C treatment did not affect the level of phenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses

et al. 2016

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Knowing that moderate stress such as UV radiation can activate defense mechanisms in plants, the use of UV-C radiation appears as hypothesis of a promising technique that would help to stimulate and enhance beneficial compounds for health, through a clean and healthy technology. In this study, the possible induction of secondary metabolism, the increase in the content of phytochemical compounds and physicochemical changes through the use of UV-C radiation were evaluated on whole grape juices produced with Vitis labrusca grapes, cultivar Isabel Precoce. Grapes were harvested, sanitized, exposed to UV-C radiation at doses of 0, 2, 4 and 6 KJ m , and then the juices were prepared and packed into amber glass bottles at room temperature. Analyses were performed at 0, 30, 60, 90 and 120 days of storage. Based on results obtained and conditions in which the experiment was performed, UV-C treatment in grapes caused abiotic stress in the fruits, affecting color, titratable acidity, soluble solids/titratable acidity ratio, vitamin C and percentage of protection against oxidation. Application of UV-C did not change levels of phenolic compounds in fruit juices or the percentage of scavenging free radicals, pH and soluble solids.Index terms: Phenolics; antioxidant activity; vitamin C. RESUMOSabendo que estresses moderados como a incidência de radiação UV podem ativar mecanismos de defesa nos vegetais, o uso da radiação UV-C surge como hipótese de uma técnica promissora que ajudaria a estimular e a potencializar compostos benéficos para a saúde, por meio de uma tecnologia limpa e saudável. Neste estudo, avaliou-se a possível indução ao metabolismo secundário, o incremento do teor de compostos fitoquímicos e as alterações físico-químicas, por meio do uso da radiação UV-C em sucos de uva integrais produzido com uvas Vitis labrusca, cv. Isabel Precoce. As uvas foram colhidas, sanitizadas, submetidas à exposição à radiação UV-C, nas doses 0; 2; 4; e 6 kJ m -2 e, em seguida, destinadas à elaboração de sucos, que foram acondicionados em frascos de vidro âmbar e armazenados à temperatura ambiente, sendo as análises realizadas nos dias 0, 30, 60, 90 e 120 dias de armazenamento. Com base nos resultados obtidos e nas condições em que foi realizado o experimento, verificou-se que o tratamento UV-C nas uvas provoca um estresse abiótico nas frutas, afetando a coloração, acidez titulável e relação sólidos/acidez titulável, vitamina C e porcentagem de proteção contra a oxidação. A aplicação da radiação UV-C não resultou em alterações nos teores de compostos fenólicos dos sucos, nem na porcentagem de sequestro de radicais livres, não alterando também o pH e sólidos solúveis.

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Berry Juices

Leong

Oey

2017

Innovative Technologies in Beverage Processing

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Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices

Cited by 67 publications

References 31 publications

Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating

Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating

Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses

Berry Juices

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