Tags

Type your tag names separated by a space and hit enter

Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice.
Food Sci Technol Int. 2015 Jul; 21(5):354-63.FS

Abstract

Freshly prepared, hand-pressed strawberry fruit juice was exposed to ultraviolet radiation (254 nm) at room temperature (25 ℃ ± 1 ℃) for 15, 30 and 60 min with 0 min serving as control. Results revealed decrease in pH, total soluble solids and titratable acidity, while colour parameters (L*, a* and b* values) and clarity of juice (% transmittance) increased significantly. All the results corresponded to exposure time to ultraviolet radiation. Bioactive compounds (total phenolics, ascorbic acid and anthocyanins) decreased along with a recorded reduction in polyphenol oxidase enzyme and 1,1-diphenyl-2-picryl hydrazyl radical scavenging activities, which were again dependent on exposure time. Results on the microbial studies showed significant reduction by 2-log cycles in aerobic plate count as well as in total yeast and mould counts. Though negative results were observed for certain parameters, this is the first time it was endeavoured to demonstrate the impact of ultraviolet radiation radiation on freshly prepared, hand-pressed strawberries juice.

Authors+Show Affiliations

Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia rajeevbhat@usm.my rajeevbhat1304@gmail.com.Institut für Landtechnik, Universität Bonn, Sektion Haushaltstechnik, Bonn, Germany.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24867944

Citation

Bhat, Rajeev, and Rainer Stamminger. "Impact of Ultraviolet Radiation Treatments On the Physicochemical Properties, Antioxidants, Enzyme Activity and Microbial Load in Freshly Prepared Hand Pressed Strawberry Juice." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 21, no. 5, 2015, pp. 354-63.
Bhat R, Stamminger R. Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice. Food Sci Technol Int. 2015;21(5):354-63.
Bhat, R., & Stamminger, R. (2015). Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 21(5), 354-63. https://doi.org/10.1177/1082013214536708
Bhat R, Stamminger R. Impact of Ultraviolet Radiation Treatments On the Physicochemical Properties, Antioxidants, Enzyme Activity and Microbial Load in Freshly Prepared Hand Pressed Strawberry Juice. Food Sci Technol Int. 2015;21(5):354-63. PubMed PMID: 24867944.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of ultraviolet radiation treatments on the physicochemical properties, antioxidants, enzyme activity and microbial load in freshly prepared hand pressed strawberry juice. AU - Bhat,Rajeev, AU - Stamminger,Rainer, Y1 - 2014/05/27/ PY - 2014/02/11/received PY - 2014/04/16/accepted PY - 2014/5/29/entrez PY - 2014/5/29/pubmed PY - 2015/8/14/medline KW - Ultraviolet radiation KW - bioactive compounds KW - microorganisms KW - non-thermal processing KW - strawberry fruit juice SP - 354 EP - 63 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 21 IS - 5 N2 - Freshly prepared, hand-pressed strawberry fruit juice was exposed to ultraviolet radiation (254 nm) at room temperature (25 ℃ ± 1 ℃) for 15, 30 and 60 min with 0 min serving as control. Results revealed decrease in pH, total soluble solids and titratable acidity, while colour parameters (L*, a* and b* values) and clarity of juice (% transmittance) increased significantly. All the results corresponded to exposure time to ultraviolet radiation. Bioactive compounds (total phenolics, ascorbic acid and anthocyanins) decreased along with a recorded reduction in polyphenol oxidase enzyme and 1,1-diphenyl-2-picryl hydrazyl radical scavenging activities, which were again dependent on exposure time. Results on the microbial studies showed significant reduction by 2-log cycles in aerobic plate count as well as in total yeast and mould counts. Though negative results were observed for certain parameters, this is the first time it was endeavoured to demonstrate the impact of ultraviolet radiation radiation on freshly prepared, hand-pressed strawberries juice. SN - 1082-0132 UR - https://www.unboundmedicine.com/medline/citation/24867944/Impact_of_ultraviolet_radiation_treatments_on_the_physicochemical_properties_antioxidants_enzyme_activity_and_microbial_load_in_freshly_prepared_hand_pressed_strawberry_juice_ DB - PRIME DP - Unbound Medicine ER -