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

Guerrero-Beltrán, José Ángel

doi:10.5539/jfr.v5n5p11

Cited by 3 publications

(2 citation statements)

References 16 publications

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“…The obtained results were compared with the control (i.e., the untreated juice), and a better preservation of the studied parameters was obtained with UV-C [87]. After being exposed to UV-C for durations ranging from 5 to 25 min, blueberry and raspberry nectars were reported to contain more total monomeric anthocyanins [88]. Table 2 shows some examples of how UV-C light has been used to produce, increase, or retain bioactive compounds in liquid foods, but the benefits are proven to be extended to solid foods.…”

Section: Preservation Of the Biological Activities Of Foodsmentioning

confidence: 98%

UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products

Tchonkouang,

Lima,

Quintino

et al. 2023

Foods

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A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.

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Section: Preservation Of the Biological Activities Of Foodsmentioning

confidence: 98%

UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products

Tchonkouang,

Lima,

Quintino

et al. 2023

Foods

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“…El equipo de luz UV-C se ensambló en la Universidad de las Américas Puebla (Cholula, Puebla, México). El equipo fue construido con tubos de acero inoxidable (tubo exterior) y cuarzo (tubo interior) (parecido a un intercambiador de calor de doble pared) (Guerrero-Beltrán y Barbosa-Cánovas, 2004;Haro-Maza y Guerrero-Beltrán, 2016). El líquido (500 mL) se hace fluir en la parte anular formada por ambos tubos.…”

Section: Procesamiento Con Luz Uv-cunclassified

Efecto de luz ultravioleta-C y ultrafiltración sobre las características fisicoquímicas, antioxidantes y sensoriales de savia de Agave salmiana almacenada

Castro-Díaz¹,

Guerrero-Beltrán

2021

Inf. tecnol.

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El objetivo de esta investigación es analizar las características fisicoquímicas, antioxidantes (compuestos fenólicos totales y capacidad antioxidante), microbiológicas (bacterias mesófilas aerobias y mohos-levaduras) y sensoriales (aceptabilidad) de la savia de Agave salmiana almacenada. La savia: a) se trata con luz ultravioleta-C, b) se ultrafiltra y c) se ultrafiltra y posteriormente se trata con luz ultravioleta-C (5 min). Las savias tratadas con ultrafiltración (UF) y ultrafiltración/ultravioleta-C (UF/UV) se almacenaron a 4°C (UF4 y UF/UV4) y 25°C (UF/UV25) durante 28 días. Los resultados muestran que la luz ultravioleta-C no tuvo efecto significativo en pH, sólidos solubles totales ni acidez. Se observa una disminución de ciclos logarítmicos de bacterias mesófilas aerobias (BMA) y mohos-levaduras (ML) después de tratar con luz ultravioleta-C (30 min). Hay disminución de compuestos fenólicos totales al final del almacenamiento. Se concluye que las savias de agave UF4 y UF/UV4 (5 min) almacenadas por 28 días conservan sus características fisicoquímicas, antioxidante y sensoriales sin desarrollo de BMA ni ML, tratamientos recomendados para su almacenamiento.

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UV-C Light: A Promising Preservation Technology for Vegetable-based Nonsolid Food Products

Tchonkouang¹,

Lima²,

Quintino³

et al. 2023

Preprint

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A variety of bioactive substances present in fruits and vegetables processed products have health-promoting properties. Consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based non-solid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on non-solid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of non-solid foods derived from fruit and vegetables. Legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.

show abstract

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

Cited by 3 publications

References 16 publications

UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products

UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products

Efecto de luz ultravioleta-C y ultrafiltración sobre las características fisicoquímicas, antioxidantes y sensoriales de savia de Agave salmiana almacenada

UV-C Light: A Promising Preservation Technology for Vegetable-based Nonsolid Food Products

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