Abstract
The effects of UV-C irradiation (at doses of 8.16, 10.93, 16.17, and 33.29 mJ/cm2) on the physicochemical and microbiological properties of Agave tequilana Weber extracts at various pH values (4.5, 5.5, and 6.5) were evaluated. Thermal treatment (TT) was used as a control (85 °C for 30 s). Both processed (UV-C or TT) and unprocessed (UP) extracts were investigated. The UV-C dose and the pH significantly (p < 0.05) affected the inactivation of total coliforms (TC), total aerobic mesophiles (TAM), and yeasts and molds (YM). UV-C doses of 10.93 mJ/cm2 at pH 4.5 and 33.29 mJ/cm2 at any agave extract pH completely inactivated the native microbial load compared to TT. The total polyphenols (TP), antioxidant activity (AA), and sugar content did not change in the agave extracts at any dose, but the total flavonoid (TF) content decreased at doses > 16.17 mJ/cm2 at the evaluated pH values. Although the color of the agave extracts (L*, a*, and b*) was significantly affected, the total color difference (∆E) did not change after processing compared to the ∆E in the UP extracts. TT further reduced all the physicochemical properties of the agave extracts compared to UV-C processing. The results suggest that UV-C continuous flow technology can be used to stabilize agave extracts at doses of 10.93 mJ/cm2 and pH 4.5, while preserving their functional properties.
Highlights
Agave plants are endemic to the Americas
The present study revealed that the effective treatment of agave extracts by UV-C is influenced
The present study revealed that the effective treatment of agave extracts by UV-C is influenced by the pH of the extract
Summary
Agave plants are endemic to the Americas. The greatest diversity of the Agave genus occurs in Mexico, where 75% of species are found [1]. Agaves are important because they contain water-soluble carbohydrates such as fructan, which is their main carbohydrate reserve. Azul) is the most economically important variety in Mexico, and is used primarily for the production of “Tequila”, which is internationally recognized as the most popular alcoholic beverage made from agave [2]. Agaves have been used to produce insulin-type fructans, fructose syrups, extracts, and other derivatives, which are either directly consumed or used in food formulations [3,4]. Some researchers have highlighted the bioactivity of the agave genus in terms of its Processes 2020, 8, 841; doi:10.3390/pr8070841 www.mdpi.com/journal/processes
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