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231226s2023 xx |||||o 00| ||eng c |
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|a 10.1177/10820132221117750
|2 doi
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|a pubmed24n1148.xml
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|a (DE-627)NLM344486125
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|a (NLM)35929082
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Bazaraa, W A
|e verfasserin
|4 aut
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| 245 |
1 |
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|a Effect of ultra violet (UV-C) and cold storage on orange juice quality
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|c 2023
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|a Date Completed 14.09.2023
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|a Date Revised 14.09.2023
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a The effect of the UV-C treatment on the physico-chemical characteristics, pectin methylesterase activity (PME) as well as microbial quality of orange juice, compared to fresh juice, was studied. The juice samples were UV-C (254 nm) irradiated for different exposure times (15, 30, 45 and 60 min) and stored at 4 ± 1 °C for 30 days. UV-C treatment didn't significantly (p ≤ 0.05) affect pH values, titratable acidity, TSS (%), ascorbic acid content and PME activity in both fresh and stored samples. Increasing the exposure time from 5 to 60 min. showed no significant effect (p ≤ 0.05) on L* and a* values for both the fresh and the stored samples. On the contrary, negative relationship was observed between UV-C exposure time and b* values. Total bacterial counts were significantly (p ≤ 0.05) reduced from 2.69 to 0.93 log10 CFU/mL when the exposure time was increased from 0 to 60 min. The UV-C treatment showed similar trend on yeast and mold counts but to a lesser extend due to their resistance to UV. The sensory characteristics, i.e. odour, colour, taste, consistency and overall acceptability didn't change (p ≤ 0.05) as a result of UV-C treatment at any tested exposure times
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|a Journal Article
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|a Cold storage
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|a UV-C light
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|a orange juice
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|a pectin methylesterase
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|a sensory characteristic
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|a Ascorbic Acid
|2 NLM
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|a PQ6CK8PD0R
|2 NLM
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| 700 |
1 |
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|a Eissa, H A
|e verfasserin
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| 700 |
1 |
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|a Helmy, S A
|e verfasserin
|4 aut
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|a Ramadan, M T
|e verfasserin
|4 aut
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| 700 |
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|a Aboelhaggag, R M
|e verfasserin
|4 aut
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| 773 |
0 |
8 |
|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 29(2023), 7 vom: 17. Okt., Seite 757-764
|w (DE-627)NLM098247832
|x 1532-1738
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| 773 |
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|g volume:29
|g year:2023
|g number:7
|g day:17
|g month:10
|g pages:757-764
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|u http://dx.doi.org/10.1177/10820132221117750
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