title: Ultraviolet Irradiation Effect on Apple Juice Bioactive Compounds during Shelf Storage.
abstract: Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/cm² and treatment effect was evaluated in terms of color, antioxidant capacity, polyphenol content, pH, titratable acidity and total soluble solids. Using a linear regression design, inactivation kinetic of polyphenol oxidase enzyme was also described. In addition, a repeated measures design was carried out to evaluate apple juice during 24 days of storage at 4 °C and 20 °C. After irradiation, reduction of antioxidant capacity was observed while during storage, ascorbic acid content decreased up to 40% and total polyphenol content remain stable. Ultraviolet irradiation achieved a complete inactivation of polyphenol oxidase enzyme and microbiota, keeping apple juice antioxidants during ultraviolet treatment and storage available until juice consumption. UV-treated apple juice can be used as a regular beverage, ensuring antioxidant intake.
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo, Av. Rio Conchos S/N, Parque Industrial, Cd. Cuauhtémoc, Chihuahua 31570, Mexico. edjuen@gmail.com.
authors.forename: Edmundo
authors.initials: E
authors.lastname: Juarez-Enriquez
authors.affiliation: Graduate Program in Food Science and Technology, The Graduate School, Autonomous University of Chihuahua, Chihuahua 31125, Mexico. isalmeron@uach.mx.
authors.forename: Ivan
authors.initials: I
authors.lastname: Salmerón
authors.affiliation: Graduate Program in Food Science and Technology, The Graduate School, Autonomous University of Chihuahua, Chihuahua 31125, Mexico. ngutierrez@uach.mx.
authors.forename: Nestor
authors.initials: N
authors.lastname: Gutierrez-Mendez
authors.affiliation: Graduate Program in Food Science and Technology, The Graduate School, Autonomous University of Chihuahua, Chihuahua 31125, Mexico. eortegar@uach.mx.
authors.forename: Enrique
authors.initials: E
authors.lastname: Ortega-Rivas
keywords: apple juice storage; bioactive compounds stability; non-thermal food preservation; ultraviolet irradiation