Effect of UV-LED irradiation processing on pectolytic activity and quality in tomato (Solanum lycopersicum) juice |
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| Affiliation: | 1. Dept. of Scienze della Vita e dell''Ambiente, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy;2. Dept. of Pharmacy and Pharmaceutical Technology and Parasitology, University of Valencia, Burjassot, Valencia 46100, Spain;3. Dept. of Surgical Science, University of Cagliari, Molecular Biology Service Lab (MBS), via Ospedale 40, 09124 Cagliari, Italy;4. Barcelona Institute for Global Health (ISGlobal, Hospital Clínic-Universitat de Barcelona), Rosselló 149–153, ES-08036 Barcelona, Spain;5. Nanomalaria Group, Institute for Bioengineering of Catalonia (IBEC), The Barcelona Institute of Science and Technology (BIST), Baldiri Reixac 10–12, ES-08028 Barcelona, Spain;6. Nanoscience and Nanotechnology Institute (IN2UB), University of Barcelona, Martí i Franquès 1, ES-08028 Barcelona, Spain;7. EcoChem Laboratory, INSAT, UCAR, Tunis, Tunisia;1. Graduate School of Science and Technology, University of Tsukuba, Ibaraki, Japan;2. Faculty of Life and Environmental Sciences, University of Tsukuba, Ibaraki, Japan;3. Graduate School of Comprehensive Human Sciences, University of Tsukuba, Ibaraki, Japan;1. School of Electronic Information and Electrical Engineering, Chengdu University, Chengdu 610100, China;2. State Key Laboratory of Process Automation in Mining & Metallurgy/Beijing Key Laboratory of Process Automation in Mining & Metallurgy, Beijing, China;3. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China;4. College of Electronics and Information Engineering, Sichuan University, Chengdu 610065, China;1. Department of Chemical Engineering, Howard University, Washington, DC, USA;2. W Booth School of Engineering Practice and Technology, McMaster University, ON, Canada;1. Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;2. Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli 361, Taiwan;3. Department of Marketing and Distribution Management, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;4. Department of Intelligent Commerce, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;2. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China;3. China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China;4. Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada |
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| Abstract: | The aim of this research was to analyze pectolytic activities (pectinmethylesterase “PME” and polygalacturonase “PG”) and physical qualities in tomato juice treated by UV-LED, Hot Break (HB), and Cold Break (CB) processing. Tomato juice treated by UV-LED (117 mJ/cm2) obtained a residual PME activity similar to that of CB, and tomato juice treated by UV-LED (351 mJ / cm2) had a residual PME activity 28.3% lower than HB (p < 0.05). The effect of UV-LED on PG activity was similar to HB and 49% lower than CB (p < 0.05). Furthermore, UV-LED processing caused a decrease in pH and total acidity and a significant increase in total lycopene content. Antioxidant activity and viscosity for UV-LED processing were similar to CB, total polyphenol content and °Brix were similar to HB (p > 0.05). Therefore, this study provides a promising application of UV-LED technology for controlling enzymatic activity in tomato juice, and an alternative to heat treatment.Industrial relevanceNowadays, the tomato industry uses heat treatments to inactivate pectolytic enzymes. UV-LED technology could have an industrial appreciation, as it was efficient in decrease the activity of these enzymes, in addition, preserved and increased some bioactive compounds. Therfore, it is proposed as an efficient method for processing fruit and vegetable juices. Nevertheless, further studies are needed to clarify the effect of this technology on pectolytic enzymes and quality parameters in liquid fruit and vegetable foods. |
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