Effect of UV-C Radiation and Thermal Treatment on Volatile Compounds, Physicochemical, Microbiological and Phytochemical Parameters on Apple Juice (Malus domestica) with Raspberry (Rubus idaleus L.)

Volatile compounds contribute to aroma and flavor, these being the main sensory attributes in food acceptance. This work addresses the physicochemical, volatile compounds, polyphenols, and flavonoids content and, antioxidant activity of apple-raspberry (90/10%) juice treated by thermal and ultraviol...

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Published in:Beverages (Basel) 2024-03, Vol.10 (1), p.7
Main Authors: Estrada-Beltrán, Aztrid E., Salas-Salazar, Nora A., Quintero-Ramos, Armando, Parra-Quezada, Rafael A., Soto-Caballero, Mayra C., Rodríguez-Roque, María J., Chávez-Martínez, América, Flores-Cordova, María A.
Format: Article
Language:English
Subjects:
Acetic acid
Acids
Antioxidants
Apples
Aroma
Aroma compounds
Butyl acetate
Combined treatment
E coli
Enzymes
Flavonoids
Fruit juices
Fruits
Heat
Heat treating
Heat treatment
Ionone
irradiation
juice
Juices
Malus domestica
Microorganisms
Natural & organic foods
phenolic
Phytochemicals
Polyphenols
Raspberries
Rubus idaeus
Salmonella
Sensory evaluation
Sensory properties
Ultraviolet radiation
Volatile compounds
Yeasts
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Summary:Volatile compounds contribute to aroma and flavor, these being the main sensory attributes in food acceptance. This work addresses the physicochemical, volatile compounds, polyphenols, and flavonoids content and, antioxidant activity of apple-raspberry (90/10%) juice treated by thermal and ultraviolet radiation (UV-C) alone or in combination with moderate heat-treatment. Nineteen volatile compounds were identified which experienced changes depending on the treatment. Compounds such as α-ionone and β-ionone, that contribute to raspberries characteristic aroma, were present in a greater concentration in the UV-C treatment and lower in the thermal treatment. Likewise, 2-methyl butyl acetate, which give a fruity-sweet aroma typical of apples was present in a greater concentration in the UV-C treatment. Regarding polyphenol content, control and combined treatment presented the greater concentrations. However, after twenty days of storage, control and combined treatment presented the lower flavonoid concentration. Nevertheless, at this time, treatments showed no variations in antioxidant activity. Yeast and mold and total aerobic mesophilic and psychrophilic counts were reduced in the heat and combined treatments. In conclusion, UV-C and moderate heat might successfully be used to process a stable apple-raspberry juice while maintaining its quality and safety.
ISSN:2306-5710
2306-5710
DOI:10.3390/beverages10010007