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Abstract
The influence of UV–Vis irradiation on some physical and chemical attributes (colour, pH, soluble solid content, formol index, total phenolic content, sugar profile and vitamin C) and enzymatic activities (polyphenol oxidase and peroxidase) of clarified nectarine juices from two different varieties (Big Top and Luciana) was studied. The samples were irradiated for 120 min using a 460-W nominal power medium-pressure mercury lamp, emitting in a range between 250 and 740 nm. Processing was performed at 25 and 45 °C. At 25 °C, none of the assayed parameters changed significantly but at 45 °C, some changes occurred in the sugar profile. Both Polyphenol oxidase and peroxidase were inactivated by up to 60% at 25 °C and completely inactivated at 45 °C for both juice varieties, and all cases fitted a first-order kinetic model.
Published Version
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