Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice

This work addresses the physicochemical, enzymatic and sensory changes in cloudy apple juice treated by ultra-high pressure homogenization (UHPH) short-wave ultraviolet radiation (UV–C) applied at 20 °C. Those technologies were single combined treatments different UHPH pressures (200–300 MPa) UV-C doses (14.3–27.8 J/mL). could not effectively inactivate enzymes, but 300-MPa reduced pectin methylesterase activity to a 24.6%, polyphenol oxidase was detected. samples presented higher antioxidant capacity (283% measured FRAP, 286.4% DPPH) than non-treated juice, after combination with 28.7 J/mL of polyphenols content augmented 277.6%. Sensory evaluation revealed that 300 MPa 21.5 significantly changed perceptible odour overall flavour while 200 didn't produce any significant parameters. The results obtained this study give promising perspective what both can bring about terms obtaining stabilized fruit juices improved availability.