Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of Aloe vera Gel and Pitaya (S tenocereus spp.) Blend

Physicochemical properties of a blend of 10% gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The * color parameter decreased and luminosity increased at pH 3.5. The decrease in the reddish...

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Bibliographic Details
Published in:Foods 2020-08, Vol.9 (8), p.1068
Main Authors: Meléndez-Pizarro, Carmen O, Calva-Quintana, Arlet, Espinoza-Hicks, José C, Sánchez-Madrigal, Miguel Á, Quintero-Ramos, Armando
Format: Article
Language:English
Subjects:
Aloe
Aloe barbadensis
Aloe vera
Antioxidants
betalains
Beverages
Color
Continuous flow
Dietary minerals
Food science
Fruit juices
Fruits
Glucose
Irradiation
Luminosity
Methods
NMR
Nuclear magnetic resonance
Optical properties
pH effects
Physicochemical properties
pitaya
Polyphenols
Sodium
Sugar
Ultraviolet radiation
UV-C irradiation
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Summary:Physicochemical properties of a blend of 10% gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The * color parameter decreased and luminosity increased at pH 3.5. The decrease in the reddish color was consistent with the decrease in total betalains content and stabilized at pH 5.5. The NMR analyses of UV-C treatments showed changes in betalains signal patterns. Polyphenolics content was significantly reduced in the UV-C treatments at pH 5.5. UV-C processing decreased the antioxidant activity 1.25 times compared to unprocessed treatments. Total sugar content was reduced as the UV-C dose increased. Doses above 16.5 mJ/cm resulted in a higher simple sugar content at a pH 3.5. The UV-C continuous flow technology can be applied to stabilize betalains in -pitaya blends at a UV-C dose of 16.5 mJ/cm and pH 5.5.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9081068