Physical, Chemical and Microbiological Properties during Storage of Red Prickly Pear Juice Processed by a Continuous Flow UV-C System

Applied Sciences

Gabriela Mesta-Vicuña¹  Martha Graciela Ruiz-Gutiérrez¹  Carmen Oralia Meléndez-Pizarro¹  Tomás Galicia-García¹  Miguel Ángel Sánchez-Madrigal¹  Armando Quintero-Ramos¹  Efrén Delgado² 

[1] Departamento de Investigacióny Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua (UACH), Circuito Universitario s/n, Campus II, Chihuahua 31125, Mexico;Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, NM 88003, USA;

关键词: red prickly pear juice;    betalains;    betanin;    indicaxanthin;    UV-C irradiation;   

DOI  :  10.3390/app12073488

来源: DOAJ

【 摘 要 】

The effects of pH (3.6 and 7.0) and irradiation UV-C dose irradiation (0, 9.81, 15.13, and 31.87 mJ/cm²) on the physicochemical properties and natural microbiota of red prickly pear juice were evaluated during processing and storage. Thermal treatments were used as the control applying high temperatures for a short time (HTST 80 °C/30 s) or ultra-high temperature (UHT 130 °C/3 s). UV-C treatments applied to juices with both pHs inactivated coliforms and mesophiles with the same efficacy as thermal treatments. Yeasts and molds were inactivated at a dose of >15.13 mJ/cm² at both pHs. The UV-C doses showed no differences in betalains, polyphenols, or antioxidant activity. However, a decrease in these compounds was observed during storage. The lowest reductions in betacyanins (11.1–16.7%) and betaxanthins (2.38–10.22%) were obtained by UV-C treatment at pH 3.6. Thermal treatments (HTST and UHT) caused a reduction greater than UV-C irradiation in betacyanins, betaxanthins, polyphenols, and antioxidant activity after treatment. However, after storage at pH 3.6, the contents of these compounds reached those of the UV-C treatments, except for polyphenols. In specific pigments, betanin retention was highest at pH 3.6 (62.26–87.24%), and its retention decreases with UV-C dose increase and storage. The indicaxanthin retentions were higher (75.85–92.27%) than those of betanin, and the reduction was mainly due to storage. The physical properties (pH, acidity, and °Brix) were not affected by treatments, except for the color. The results suggest that a dose of 15.13 mJ/cm² of a continuous UV-C system is a non-thermal alternative for the processing of red prickly pear juice at pH 3.6, preserving its properties.

【 授权许可】

Unknown