Journal
FOOD CONTROL
Volume 111, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2019.107082
Keywords
Ultraviolet-C light emitting diodes (UVC-LEDs); Zygosaccharomyces rouxii; Inactivation; Apple juice; Quality attributes
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Funding
- National Natural Science Foundation of China-Henan Joint Fund [U1704113]
- Foundation for the University Young Key Teachers of Henan Province [2017GGJS095]
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The effects of ultraviolet-C light emitting diodes (UVC-LEDs) irradiation on Zygosaccharomyces rouxii levels and physicochemical properties of apple juice were determined. The populations of Z. rouxii in apple juice were reduced by 4.86- and 5.46-log values after UVC-LEDs irradiation at 800 and 1200 mJ/cm(2) (p < 0.05), respectively. The pH, electrical conductivity, titratable acidity, total soluble solids, reducing sugar, and lightness (L*) value of apple juice remained almost constant after UVC-LEDs irradiation up to 1200 mJ/cm(2) (p > 0.05). Nonetheless, the UVC-LEDs irradiation caused reduction in total phenolic content and antioxidant activity of apple juice. Additionally, UVC-LEDs treatment caused significant changes in the color attributes (a*, b*, chroma, hue angle, and total color difference) and browning index of apple juice. These results suggest that UVC-LEDs irradiation may be an effective alternative to conventional thermal treatments in fruit and vegetable juices processing.
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