Abstract
Physicochemical properties of a blend of 10% Aloe vera gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm2 were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The a* color parameter decreased and luminosity increased at pH 3.5. The decrease in the reddish color was consistent with the decrease in total betalains content and stabilized at pH 5.5. The NMR analyses of UV-C treatments showed changes in betalains signal patterns. Polyphenolics content was significantly reduced in the UV-C treatments at pH 5.5. UV-C processing decreased the antioxidant activity 1.25 times compared to unprocessed treatments. Total sugar content was reduced as the UV-C dose increased. Doses above 16.5 mJ/cm2 resulted in a higher simple sugar content at a pH 3.5. The UV-C continuous flow technology can be applied to stabilize betalains in Aloe vera–pitaya blends at a UV-C dose of 16.5 mJ/cm2 and pH 5.5.
Highlights
The market and the development of new functional beverages is growing rapidly
It was reported that an absorption coefficient of less than 15 cm–1 is desirable to ensure a reduction of 5 log of E. coli K12 for fruit juices [28]
The physicochemical changes of the A. vera–pitaya blend during the processing with continuous flow UV-C technology are dependent on the pH value of the blend
Summary
Different types of functional beverages are preferably consumed because they contain various bioactive compounds that provide health benefits. These compounds originate from fruits, vegetables, and plants [1]. Aloe vera (A. vera) plants have been used to develop trendy beverages because of their health benefits [2], which are attributed to the biological activity of various compounds found in the A. vera gel. Pitaya red juice has a high antioxidant potential since it contains natural pigments such as betalains, beta-carotene, and lycopene as well as vitamin E, minerals, phenolic compounds, and essential fatty acids [4]. A beverage containing Aloe vera gel and pitaya juice could result in an attractive product with satisfactory physicochemical, functional, Foods 2020, 9, 1068; doi:10.3390/foods9081068 www.mdpi.com/journal/foods
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