Ultraviolet-C Light Effect on the Physicochemical and Antioxidant Properties of Blackberry, Blueberry, and Raspberry Nectars
- Jose Haro-Maza
- Jose Guerrero-Beltran
The effect of UV-C light on foodborne microorganisms (mesophilic aerobic bacteria (MAB), molds, and yeasts), physicochemical characteristics (color, total soluble solids, pH, and acidity), and antioxidant properties (ascorbic acid, antioxidant capacity (AC), total monomeric anthocyanins (TMA), and total phenolic compounds (TPC)) in blackberry, blueberry, and raspberry nectars was evaluated. Nectars were UV-C light treated at five times (5, 10, 15, 20, and 25 minutes) at constant flow rate (16.48 mL/s). The best UV-C light treatment for the three nectars, from the microbiological point of view, was 25 min. A statistical difference (p < 0.05) in TPC, within treatment times, was observed in nectars; their content was reduced as the treatment time increased, except for the blackberry nectar. The same effect was observed for the antioxidant capacity. The TMA content increased with the UV-C light treatment.
- Bella DongEditorial Assistant