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Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages.
Food Sci Technol Int. 2016 Sep; 22(6):536-46.FS

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Hernández-Carranza P
Food Engineering, Chemical Engineering Department, Benemérita Universidad Autónoma de Puebla, Ciudad Universitaria, Puebla, Mexico.
Ruiz-López II
Food Engineering, Chemical Engineering Department, Benemérita Universidad Autónoma de Puebla, Ciudad Universitaria, Puebla, Mexico.
Pacheco-Aguirre FM
Chemical Engineering Department, Benemérita Universidad Auténoma de Puebla, Ciudad Universitaria, Puebla, Mexico.
Guerrero-Beltrán JÁ
Chemical, Food and Environmental Engineering Department, Universidad de las Américas, Puebla, Cholula, Mexico.
Ávila-Sosa R
Biochemistry-Food Department, Benemérita Universidad Autónoma de Puebla, Ciudad Universitaria, Puebla, Mexico.
Ochoa-Velasco CE
Biochemistry-Food Department, Benemérita Universidad Autónoma de Puebla, Ciudad Universitaria, Puebla, Mexico carlosenriqueov@hotmail.com.

MeSH

AntioxidantsBeveragesColony Count, MicrobialDaucus carotaFood HandlingFood MicrobiologyFood QualityHydrogen-Ion ConcentrationPhenolsPigments, BiologicalUltraviolet Rays

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26893153

Citation

Hernández-Carranza, Paola, et al. "Ultraviolet-C Light Effect On Physicochemical, Bioactive, Microbiological, and Sensorial Characteristics of Carrot (Daucus Carota) Beverages." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 22, no. 6, 2016, pp. 536-46.
Hernández-Carranza P, Ruiz-López II, Pacheco-Aguirre FM, et al. Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages. Food Sci Technol Int. 2016;22(6):536-46.
Hernández-Carranza, P., Ruiz-López, I. I., Pacheco-Aguirre, F. M., Guerrero-Beltrán, J. Á., Ávila-Sosa, R., & Ochoa-Velasco, C. E. (2016). Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 22(6), 536-46. https://doi.org/10.1177/1082013216631646
Hernández-Carranza P, et al. Ultraviolet-C Light Effect On Physicochemical, Bioactive, Microbiological, and Sensorial Characteristics of Carrot (Daucus Carota) Beverages. Food Sci Technol Int. 2016;22(6):536-46. PubMed PMID: 26893153.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages. AU - Hernández-Carranza,Paola, AU - Ruiz-López,Irving Israel, AU - Pacheco-Aguirre,Francisco Manuel, AU - Guerrero-Beltrán,José Ángel, AU - Ávila-Sosa,Raúl, AU - Ochoa-Velasco,Carlos Enrique, Y1 - 2016/02/17/ PY - 2015/06/05/received PY - 2016/01/11/accepted PY - 2016/2/20/entrez PY - 2016/2/20/pubmed PY - 2017/3/18/medline KW - Ultraviolet-C light KW - bioactive compound KW - carrot beverage KW - microbial load SP - 536 EP - 46 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 22 IS - 6 N2 - 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. SN - 1532-1738 UR - https://www.unboundmedicine.com/medline/citation/26893153/Ultraviolet_C_light_effect_on_physicochemical_bioactive_microbiological_and_sensorial_characteristics_of_carrot__Daucus_carota__beverages_ DB - PRIME DP - Unbound Medicine ER -