UV-C irradiation as an alternative disinfection technique: Study of its effect on polyphenols and antioxidant activity of apple juice |
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| Affiliation: | 1. Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, TN, 37209, USA;2. Department of Pharmaceutical Sciences and Department of Chemistry & Biochemistry, Lipscomb University, Nashville, TN 37204, USA;3. Department of Food Science, University of Massachusetts, Amherst, 01003, MA, USA;4. Aquafine Corporation, Valencia, CA 91355, USA;1. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany;2. Karlsruhe Institute of Technology (KIT), Institute of Engineering in Life Sciences, Department of Bioprocess Engineering, Fritz-Haber-Weg 2, 76131 Karlsruhe, Germany;1. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany;2. Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece;1. Department of Food Science and Technology, Perrotis College, American Farm School, GR-551 02 Thessaloniki, Greece;2. Department of Research and Innovation, Galanakis Laboratories, Skalidi 34, GR-73131 Chania, Greece;3. Faculty of Food Technology and Biotechnology, Department of Process Engineering, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;4. Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (TIMR EA 4297), Centre de Recherche de Royallieu, B.P. 20529, 60205 Compiègne Cedex, France;5. QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal;6. Department of Agricultural and Environmental Sciences, College of Agriculture, Human and Natural Sciences, Tennessee State University, 3500 John A Merritt Blvd., Nashville, TN 37209, USA;7. Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;8. Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n., 46100 Burjassot, Valencia, Spain |
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| Abstract: | Ultraviolet (UV-C) irradiation is a non-thermal disinfection method, effective against a range of bacteria and viruses, which is being considered as an alternative to pasteurization of fruit juices. The objective of this study was to investigate the effect of UV-C irradiation on the polyphenolic content and in-vitro total antioxidant activity of apple juice. UV irradiation doses ranging from 0 to 240 mJ·cm− 2 were delivered to apple juice and polyphenols, sugars, in-vitro total antioxidant activity and total phenols were profiled. The results demonstrated that UV-C irradiation in apple juices at relevant commercial disinfection doses induced significant reduction in the concentrations of chlorogenic acid, phloridzin, and epicatechin (p < 0.05). The induced changes were relatively minor for the above mentioned polyphenols, except phloridzin (50% reduction) at 240 mJ·cm− 2. Epicatechin concentrations were reduced significantly (p < 0.05), whereas increase in catechin concentration was observed with increase in UV-C exposure to 240 mJ·cm− 2. There was a minor reduction in sugar (glucose and fructose) concentrations with increasing exposure levels from 0 to 40 mJ·cm− 2 (p > 0.05). In contrast, a slight increase in sugar concentrations as increase in UV-C exposure after 40 mJ·cm− 2 was observed. These changes were not significantly different from control. Total phenolic content was well retained regardless of the UV-C exposure for apple juice. In-vitro total antioxidant activity changed when UV-C exposure exceeded 40 mJ·cm− 2, but remained unchanged at the maximum UV-C dose of 240 mJ·cm− 2. These results suggested that UV-C irradiation could be an effective alternative to conventional thermal processing for production of high quality apple juice.Industrial RelevanceThis research paper provides scientific evidence of the potential for UV-C irradiation to achieve meaningful levels of disinfection while retaining important bioactive compounds (polyphenols) in apple juice. In-vitro antioxidant activity and individual polyphenols were well retained at commercially relevant doses of 40 mJ·cm− 2. From a nutritional perspective, UV-C irradiation is an attractive food preservation technology and offers opportunities for horticultural and food processing industries to meet the growing demand from consumers for healthier food products. Therefore, UV-C irradiated foods could be sold at a premium price to their thermally-processed counterparts, as they have retained their fresh-like properties. This study would provide technical information relevant for commercialization of UV-C treatment of juices. |
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