title: Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages.
abstract: The aim of this research was to evaluate the effect of ultraviolet-C light on physicochemical, bioactive, microbial, and sensory characteristics of carrot beverages. Beverages were formulated with different concentrations of carrot juice (60, 80, and 100% [v/v]) and treated with ultraviolet-C light at different flow rates (0, 0.5, 3.9, and 7.9 mL s(-1)) and times (5, 10, 15, 20, and 30 min), equivalent to ultraviolet-C dosages of 13.2, 26.4, 39.6, 52.8, and 79.2 J cm(-2) Total soluble solids, pH, and titratable acidity were not affected by the ultraviolet-C light treatment. Ultraviolet-C light significantly affected (p < 0.05) color parameters of pure juice; however, at low concentration of juice, total color change was slightly affected (ΔE = 2.0 ± 0.7). Phenolic compounds (4.1 ± 0.1, 5.2 ± 0.2, and 8.6 ± 0.3 mg of GAE 100 mL(-1) of beverage with 60, 80, and 100% of juice, respectively) and antioxidant capacity (6.1 ± 0.4, 8.5 ± 0.4, and 9.4 ± 0.3 mg of Trolox 100 mL(-1) of beverage with 60, 80, and 100% of juice, respectively) of carrot beverages were not affected by ultraviolet-C light treatment. Microbial kinetics showed that mesophiles were mostly reduced at high flow rates in carrot beverages with 60% of juice. Maximum logarithmic reductions for mesophiles and total coliforms were 3.2 ± 0.1 and 2.6 ± 0.1, respectively, after 30 min of ultraviolet-C light processing. Beverages were well accepted (6-7) by judges who did not perceive the difference between untreated and Ultraviolet-C light treated beverages.
authors.affiliation: Food Engineering, Chemical Engineering Department, Benemérita Universidad Autónoma de Puebla, Ciudad Universitaria, Puebla, Mexico.
authors.forename: Paola
authors.initials: P
authors.lastname: Hernández-Carranza
authors.affiliation: Food Engineering, Chemical Engineering Department, Benemérita Universidad Autónoma de Puebla, Ciudad Universitaria, Puebla, Mexico.
authors.forename: Irving Israel
authors.initials: II
authors.lastname: Ruiz-López
authors.affiliation: Chemical Engineering Department, Benemérita Universidad Auténoma de Puebla, Ciudad Universitaria, Puebla, Mexico.
authors.forename: Francisco Manuel
authors.initials: FM
authors.lastname: Pacheco-Aguirre
authors.affiliation: Chemical, Food and Environmental Engineering Department, Universidad de las Américas, Puebla, Cholula, Mexico.
authors.forename: José Ángel
authors.initials: JÁ
authors.lastname: Guerrero-Beltrán
authors.affiliation: Biochemistry-Food Department, Benemérita Universidad Autónoma de Puebla, Ciudad Universitaria, Puebla, Mexico.
authors.forename: Raúl
authors.initials: R
authors.lastname: Ávila-Sosa
authors.affiliation: Biochemistry-Food Department, Benemérita Universidad Autónoma de Puebla, Ciudad Universitaria, Puebla, Mexico carlosenriqueov@hotmail.com.
authors.forename: Carlos Enrique
authors.initials: CE
authors.lastname: Ochoa-Velasco
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001628:Beverages / Q000032:analysis* / Q000382:microbiology; D015169:Colony Count, Microbial; D018552:Daucus carota; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology / Q000379:methods; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D010636:Phenols / Q000032:analysis; D010860:Pigments, Biological / Q000032:analysis; D014466:Ultraviolet Rays
chemical_list: D000975:Antioxidants; D010636:Phenols; D010860:Pigments, Biological
keywords: Ultraviolet-C light; bioactive compound; carrot beverage; microbial load