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dc.contributor.author
la Cava, Enzo Luciano Marcelo  
dc.contributor.author
Sgroppo, Sonia Cecilia  
dc.date.available
2018-02-27T17:09:13Z  
dc.date.issued
2015-10  
dc.identifier.citation
la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia; Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light; Elsevier Science; LWT - Food Science and Technology; 63; 2; 10-2015; 1325-1333  
dc.identifier.issn
0023-6438  
dc.identifier.uri
http://hdl.handle.net/11336/37268  
dc.description.abstract
The effect of the UV-C light (doses: 0.0-3.94J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and 16 days of storage at 4 and 10°C respectively. Organic acids (citric, malic, ascorbic and tartaric) and flavonoids (naringin, hesperidin and neohesperidin) were quantified by HPLC, whereas total phenols and the antioxidant capacity were determined by spectrophotometric methods. The UV-C treatments caused a significant decrease (15%-30%) in ascorbic acid and antioxidant capacity (10%-27%), which was related to the applied dose. However, no changes (p>0.05) in others organics acids, individual flavonoids, total phenols, pH, °Brix, color and titratable acidity were observed after UV-C treatment. During the storage at both temperatures, a decrease in the neohesperidin levels (43%-53%) was detected whereas the others parameters analyzed did not show changes (p>0.05). The microbiological quality of grapefruit juices treated with 3.94J/cm2 was maintained for 15 and 10 days at 4 and 10°C respectively.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
Antioxidant Capacity  
dc.subject
Microbiological Quality  
dc.subject
Naringin  
dc.subject
Non-Thermal Technology  
dc.subject
Organic Acids  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-02-22T21:04:33Z  
dc.journal.volume
63  
dc.journal.number
2  
dc.journal.pagination
1325-1333  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: la Cava, Enzo Luciano Marcelo. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Laboratorio de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Laboratorio de Tecnología Química; Argentina  
dc.journal.title
LWT - Food Science and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2015.04.013  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643815002819