Physical, Chemical and Microbiological Properties during Storage of Red Prickly Pear Juice Processed by a Continuous Flow UV-C System
نویسندگان
چکیده
The effects of pH (3.6 and 7.0) irradiation UV-C dose (0, 9.81, 15.13, 31.87 mJ/cm2) on the physicochemical properties natural microbiota red prickly pear juice were evaluated during processing storage. Thermal treatments used as control applying high temperatures for a short time (HTST 80 °C/30 s) or ultra-high temperature (UHT 130 °C/3 s). applied to juices with both pHs inactivated coliforms mesophiles same efficacy thermal treatments. Yeasts molds at >15.13 mJ/cm2 pHs. doses showed no differences in betalains, polyphenols, antioxidant activity. However, decrease these compounds was observed lowest reductions betacyanins (11.1–16.7%) betaxanthins (2.38–10.22%) obtained by treatment 3.6. UHT) caused reduction greater than betacyanins, betaxanthins, activity after treatment. storage 3.6, contents reached those treatments, except polyphenols. In specific pigments, betanin retention highest 3.6 (62.26–87.24%), its decreases increase indicaxanthin retentions higher (75.85–92.27%) betanin, mainly due physical (pH, acidity, °Brix) not affected color. results suggest that 15.13 continuous system is non-thermal alternative preserving properties.
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Plants belonging to the genus Opuntia spp. are the most abundant of the Cactaceae family, grown throughout America and the Mediterranean central area. Its fruit, known as cactus pear or prickly pear, is an oval berry grouped in different colors. Some studies have shown its antioxidant activities which may help in preventing chronic pathologies such as diabetes. The purpose of the study was to e...
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ژورنال
عنوان ژورنال: Applied sciences
سال: 2022
ISSN: ['2076-3417']
DOI: https://doi.org/10.3390/app12073488