کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10552848 | 967614 | 2011 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice
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کلمات کلیدی
UV-CHHPPEFAPCPomegranate juice - آب انارAnthocyanin - آنتوسیانینFood analysis - تجزیه و تحلیل مواد غذاییFood composition - ترکیب مواد غذاییAerobic Plate Count - تعداد صفحات هوازیHigh hydrostatic pressure - فشار هیدرواستاتیک بالا Antioxidant activity - فعالیت آنتیاکسیدانیNon-thermal technology - فن آوری غیر حرارتیPulsed electric field - میدان الکتریکی پالسیHigh pressure liquid chromatography - کروماتوگرافی مایع با فشار بالاHPLC - کروماتوگرافی مایعی کارا
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Pomegranate juice (PJ) was subjected to UV-C irradiation as a non-thermal technology and changes in major quality characteristics of juice such as anthocyanins, polymeric colour, antioxidant activity and total phenol content were determined. The results were compared with control (untreated) and heat treated (at 90 °C, 2 min) juice samples. UV-C treatment preserved the major quality characteristics of pomegranate juice better than heating process. After UV-C treatment, total monomeric anthocyanin content of pomegranate juice did not change significantly and decrease in individual anthocyanin pigments were between 8.1% and 16.3%. However, anthocyanin content of PJ was significantly affected by heat treatment (P < 0.05) and 15.4% and 28.3% of individual anthocyanin pigments were lost after this process. Also, differences between the control and UV-C treated PJ samples were small in terms of polymeric colour values (P > 0.05) while polymeric colour of PJ were significantly affected by heat treatment (P < 0.05). There were no significant changes in antioxidant capacity evaluated by trolox equivalent antioxidant capacity (TEAC) assay and total phenol contents of PJ after UV-C and heat treatments. The effectiveness of the UV-C system on the aerobic plate count, yeast and mould count and Esherichia coli ATCC 25922 as a surrogate microorganism of E. coli O157:H7 in PJ resulted in 1.8, 1.45 and 6.15 log reductions, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 24, Issue 6, September 2011, Pages 790-795
Journal: Journal of Food Composition and Analysis - Volume 24, Issue 6, September 2011, Pages 790-795
نویسندگان
ÃiÄdem Uysal Pala, AyÅegül Kırca Toklucu,