| Autor: |
Matthew J, Vergne, Ankit, Patras, Manreet S, Bhullar, Lincoln M, Shade, Michael, Sasges, Kanyasiri, Rakariyatham, Che, Pan, Hang, Xiao |
| Rok vydání: |
2017 |
| Předmět: |
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| Zdroj: |
Journal of food science. 83(5) |
| ISSN: |
1750-3841 |
| Popis: |
Short-wavelength ultraviolet (UV-C) irradiation is a nonthermal processing technique that is a possible alternative to the heat-pasteurization of tea beverages. This study investigated the effect of UV-C irradiation on the polyphenolic and total phenolic contents of a green tea beverage and analyzed cytotoxicity of irradiated green tea using a novel continuous flow-through UV system. UV-C fluence levels ranging from 0 to 240 mJ/cmShort wavelength ultraviolet (UV-C) irradiation is a nonthermal processing technique that is a possible alternative to the heat pasteurization of tea beverages. This study investigated the effect of UV-C irradiation on the antioxidant concentration of green tea and analyzed cytotoxicity of irradiated a green tea beverage using a novel continuous flow-through UV system. The results demonstrated that the UV-C irradiation did not significantly deplete catechins or produce cytotoxic byproducts. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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