TY - JOUR T1 - Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice. A1 - Bhat,Rajeev, Y1 - 2016/06/28/ PY - 2016/04/25/received PY - 2016/06/27/revised PY - 2016/06/27/accepted PY - 2016/7/25/entrez PY - 2016/7/28/pubmed PY - 2017/1/20/medline KW - Antioxidants KW - Colour KW - Lycopene KW - Microbial quality KW - Tomato juice KW - Ultraviolet radiation SP - 635 EP - 640 JF - Food chemistry JO - Food Chem VL - 213 N2 - Impact of ultraviolet (UV-C) radiation treatments (0, 15, 30 and 60min) on freshly extracted tomato juice quality (physicochemical properties, antioxidant activity and microbial load) was evaluated. On exposure to UV-C, level of water activity, total soluble solids, and titratable acidity exhibited non-significant increase up to 30min of exposure time. Regarding colour analysis, L∗ value significantly increased with subsequent decrease in a∗ and b∗ values post UV-C treatments. Clarity, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity and total phenolics content significantly increased, whereas ascorbic acid level significantly reduced at 60min of UV-C exposure time. So also, lycopene content exhibited a non-significant decrease after UV-C treatment. Microbial studies showed reduction in total plate count and total mould counts post UV-C treatment. Overall, UV-C treatment being a physical, non-thermal method of food preservation holds the ability to improve or preserve vital quality parameters in freshly prepared tomato juices, and henceforth possesses high scope for commercial exploration. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27451228/Impact_of_ultraviolet_radiation_treatments_on_the_quality_of_freshly_prepared_tomato__Solanum_lycopersicum__juice_ DB - PRIME DP - Unbound Medicine ER -