Effect of the concentration on the kinetic model of the photo-degradation of 5-hydroxymethylfurfural by UV irradiation

Aguilar, Karla; Garvín, Alfonso; Ibarz, Albert

doi:10.1016/j.jfoodeng.2016.06.026

Cited by 15 publications

(10 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…When the total color change is evaluated, the change was higher in the pasteurization sample compared to the moderate heat treatment‐UV‐C irradiation process. The results are consistent with the findings of other authors (Aguilar et al, 2016; Ibarz et al, 2005; Jiménez‐Sánchez, Lozano‐Sánchez, Segura‐Carretero, & Fernández‐Gutiérrez, 2017). An effect of the heat treatment (72°C and 94°C) on the color of apple samples was observed (Noci et al, 2008).…”

Section: Resultssupporting

confidence: 93%

“…When a *and b * values are examined, heat treatment caused an increase in redness value and did not cause a change in b * value. It is thought that the increase in a * value was caused by the browning reaction and the degradation of polymeric components after heat treatment (Aguilar, Garvín, & Ibarz, 2016; Ibarz, Pagán, Panadés, & Garza, 2005). When the total color change is evaluated, the change was higher in the pasteurization sample compared to the moderate heat treatment‐UV‐C irradiation process.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color

Yıkmış

Gök

Levent

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in Uruset apple juice with UV‐C light and moderate heat treatment. UV‐C light was applied to Uruset apple juice at five different UV‐C doses between 84.6 and 169.1 mJ/cm2 using a batch benchtop UV‐C reactor and five different temperatures (40, 45, 50, 55, and 60°C). Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1‐diphenyl‐2‐picrylhydrazyl [DPPH]), cupric reducing antioxidant capacity (CUPRAC), ascorbic acid and total anthocyanin content (TAC) were evaluated for optimization (response surface methodology) of process conditions. The effect of moderate temperature‐UV‐C light (40°C and 97.33 mJ/cm2) on the HMF (hydroxymethylfurfural) content, optical microstructure and color value of the Uruset apple juice (UUA), fresh Uruset apple juice (FUA) and pasteurized Uruset apple juice (PUA) were then evaluated. At the end of the optimization, TPC (852.83 mg GAE/L), TFC (539.91 mg CE/L), DPPH (71.97%), CUPRAC (79.17%), ascorbic acid (5.96 mg/100 mL), and TAC (211.71 mg/L) were determined. The PUA sample obtained a higher score than the UAA sample in terms of total color change (ΔE). As a result, UV‐C light and moderate heat treatment of Uruset apple juice was found to be successful. Practical Applications Fresh apple juices are important sources of bioactive components such as phenolics, carotenoids, vitamin C, and organic acids. The results provided in the study by the combination of moderate heat and UV‐C light could be suggested as an alternative pasteurization process in order to prevent and/or reduce the negative effect on nutritional and sensorial properties of juice of using the heat pasteurization process alone. The number of studies related to preservation of fresh apple juice in terms of Uruset apple variety is fairly limited. Furthermore, the reactor used in the study could be transferred to the fruit juice industry after a scaling‐up feasibility study.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color

Yıkmış

Gök

Levent

et al. 2021

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Similar results to current study it has been reported that if HMF were present in the juice, UV-C treatment would be a beneficial method to eliminate or decrease it. Moreover, HMF could be degraded by UV light regardless the initial concentration of it (Aguilar et al 2016). UV-C induced reduction of HMF was previously observed in high fructose corn syrup and model syrups.…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 62%

“…High 5-HMF content in these products are associated with low quality (Ros-Polski et al, 2016) since high values reveal an excessive thermal treatment, inappropriate storage conditions (Aguilar et al, 2016). It would be beneficial to reduce the content or to prevent the formation of HMF which is declared as "possibly carcinogenic to humans" by The International Agency of Research on Cancer (IARC 1995).…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

“…The reduction in the phenolic content could be due to the degradation, oxidation, or polymerization of phenolic compounds quickly during processing of juice (Feng et al, 2013). 5-HMF content and furan formation 5-hidroxymethylfurfural (HMF) is formed in the Maillard reaction as well as during caramelization as the result of hexose dehydration under hightemperature environments or acidic conditions (Aguilar et al 2016) such as fruit juices and syrups.…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

See 1 more Smart Citation

Effect of Uv-C Treatment on Microbial Population and Bioactive Compounds of Orange Juice Using Modified Reactor Based on Dean Vortex Flow

Gök

2021

Gıda

View full text Add to dashboard Cite

The aim of the present study was to investigate the effectiveness of UV-C treatment using a modified UV-C reactor based on Dean vortex flow. Parameters taken into account were total aerobic bacteria count and yeast and mould counts, antioxidant capacity, total phenolic content, 5-HMF content, furan formation and sensory attributes. A UV-C treatment with 68.75 mJ/cm 2 led to 2.21-log CFU/ml and 1.13-log CFU/ml reduction of TMAB and YM count, respectively. DPPH radical scavenging activity and total phenolic content of UV-C treated orange juice significantly decreased. However, UV-C induced reduction of HMF was observed. UV-C treatment would be a beneficial method to eliminate or decrease the HMF content if HMF were present in the juice as a consequences of obtained results. pH and °Brix remained constant after UV-C treatment. No furan formation was detected and no significant change observed in the quality attributes in regards to appearance and colour.

show abstract

Effect of treatments with UV-C light and electrolysed oxidizing water on decontamination and the quality of Gemlik black olives

Gök

Pazır

2019

J Consum Prot Food Saf

View full text Add to dashboard Cite

Effect of the concentration on the kinetic model of the photo-degradation of 5-hydroxymethylfurfural by UV irradiation

Cited by 15 publications

References 22 publications

Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color

Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color

Effect of Uv-C Treatment on Microbial Population and Bioactive Compounds of Orange Juice Using Modified Reactor Based on Dean Vortex Flow

Effect of treatments with UV-C light and electrolysed oxidizing water on decontamination and the quality of Gemlik black olives

Contact Info

Product

Resources

About